SECTION 106 DISTRICT TABLE PUSHCART

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed no employee health policy. CDI: EHS provided policy For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at hand sink. Per permit conditions hand sink must be operable at all times. CDI: Soap was placed at hand sink

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for items held on TPHC. VERIFICATION REQUIRED. TPHC procedure template may be found at: www.mecknc.gov/ 3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed no time label for cojita. CDI: PIC placed time label on item.

5-103.12 Provide water under pressure to all fixtures.-Pf. Observed no water at hand sink. Per permit conditions, hand sink must be operable at all times. CDI: Water was provided at sink.