GOURMET GRUB

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw beef and chicken in the RIC above 45F. Also observed cut lettuce in the prep top above 41F. EHS educated PIC on keeping tcs foods cold during transport from commissary. PIC left commissary about 1.5 hours ago. CDI EHS witnessed the PIC purchased 4 bags of ice and put the pans of raw proteins and the cut lettuce on ice until the refrigeration units have cooled down to 40F or below. REPEAT 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed serving window open without the screen pulled closed. CDI PIC closed window screen

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. PIC unable to demonstrate sufficient knowledge of foodborne illnesses. CDI handout given. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P observed raw beef and bust tub stored above canned Coca-Cola CDI re-organize For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed raw beef and bust tubs stored at 43 to 48°. CDI must be cooked and sold by end of service today 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed bottle of weak sanitizer unlabeled CDI

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. observed bottled water stored on floor CDI removed from

3-302.15 Wash fruits and vegetables prior to use. observed vegetables on hand and container with cardboard. EHS explained to PIC that all fruits and vegetables must be washed at the Commissary.