SWEET POTATO JONES

2-301.12 (A),(B) (C) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel) and use a clean barrier such as a disposable paper towel when touching surfaces such as a manually operated faucet handle to avoid recontaminating hands. -P- Observed PIC wash hands and not use a barrier to turn off the faucet. -CDI- EHS educated PIC on using a barrier and PIC properly rewashed hands. -0- For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed 2 large bus tubs stored on counter space in front of handsink blocking access. -CDI- PIC relocated items. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed sponge stored in handsink and cloth stored over faucet. -CDI- EHS educated PIC on proper use of handsink and items were removed. -1- PIC has personal suite in commissary. This was observed at handsink in personal suite.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed raw chicken that was 44-45F. Per PIC, she had bought items from store this morning and EHS observed they were transported in an insulated bag, without any ice. Per PIC, items were purchased less than 4 hours ago. -CDI- PIC prepared items to be cooked and placed them in oven. EHS educated PIC on ensuring that cold items were transported in a temperature controlled environment that maintains temperatures at 41F or below. -1.5- 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC with no protective head covering. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing food without a Hair restraint. CDI- employee put on a hair restraint.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No test kit available at time of inspection. 10 days to comply.

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 PIC place 2 large metal pans of brisket in 2 door reach in cooler to cool with lid tightly covering pan. CDI-PIC removed lid to promote air flow for faster cooling. 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 .