BIRRIA WAY

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Food debris on bottom shelf of commissary reach in. On schedule to be cleaned today.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Grease accumulation under grill line on mobile food unit. Clean under grill line on mobile food unit.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed EHP that did not include restrictions and exclusions. -CDI- EHS provided a copy, educated, and PIC and other staff member signed at time of visit. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at handsink. -CDI- PIC replenished paper towel supply. -1-

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. -P.- Observed food debris on thermometer stored as clean. -CDI- EHS educated PIC on cleaning before and after use and PIC cleaned thermometer. -0-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.- Observed rice cooling for more than 2 hours at 117F. -CDI- PIC voluntarily discarded items. PIC stated that his intent was to hot hold the rice on the MFU but did not have a chance to set it up before leaving the commissary. Ensure that all items transported from commissary are held at 41F or below or 135F or above. -0- For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed one bag of opened frozen mozzarella cheese with no date mark. Per PIC, item was opened 3 days prior. -CDI- PIC properly date marked items. **REPEAT** -1.5- **POINTS NOT ESCALATED DUE TO IMPROVEMENT** For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed rice cooling in lowboy cooler in plastic ziploc bag that did not meet cooling parameters. -CDI- EHS educated PIC on proper cooling methods and items voluntarily discarded. PIC stated that his intent was to hot hold the rice on the MFU but did not have a chance to set it up before leaving the commissary. Ensure that all items transported from commissary at held at 41F or below or 135F or above -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed no chlorine test strips. **10 DAY VERIFICATION REQUIRED** -0.5-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed employee food made on 6/20 that was reheated to serve today. PIC stated food was frozen between 6/20 and today. EHS explained that the cooked date, freeze date, and thaw date all need to be on the containers. Containers of rice, beef, and cheese were not dated. CDI- items were properly dated. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-307.11 Protect food from contamination sources not specifically noted by the code. PIC washed metal pan in low-temp dish machine and was going to place raw beef in pan with wet sanitizer. CDI- EHS intervened before beef was placed in container with wet sanitizer and explained how the sanitizer could contaminate the beef. PIC got another metal pan that had already air dried completely to use with raw beef.

3-302.15 Wash fruits and vegetables prior to use. Observed employee wash limes with water but did not remove stickers. CDI- PIC had employee remove all stickers and rewash limes prior to use.

5-303.12 A cap and keeper chain, closed cabinet, closed storage tube, or other APPROVED protective cover or device shall be provided for a water inlet, outlet, and hose. Observed MFU grey water outlet without cap. PIC stated it was lost in transit and will obtain and install a new cap.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. observed PIC demonstrate insufficient knowledge of employee health. CDI- handouts given and coached Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf observed facility in need of response plan for MFU and familiarization with commissary plan. cdi- hand out given and coached For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation