MR MORI CATERING

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed PIC not able to answer questions about EHP and not able to provide any type of written policy. -CDI- EHS educated PIC and provided handout. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- Observed no written V&D procedures. -CDI- EHS provided handout. -0.5- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw shelled eggs stored over RTE sauces in WIC. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed potatoes stored over RTE items in WIC. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-203.11 A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food. Sanitizing solutions shall not be stored in or dispensed from containers previously containing other Poisonous or Toxic Materials. -P- Observed bottle previous labeled as bleach cleaner being used to store chlorine sanitizer. -CDI- EHS educated PIC on not using bottles for sanitizer and PIC voluntarily discarded bottle. 7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P- Observed chlorine sanitizer used to clean FCS (per PIC) that was so strong that it whited out the test strip. -CDI- EHS educated PIC on proper chlorine sanitizer concentrations and PIC voluntarily discarded contents. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed bottle that was previously used for a bleach cleaner that now was being used to store chlorine sanitizer with original manufacturers label. -CDI- PIC voluntarily discarded bottle. -0-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed “household use only” blender. Replace with ANSI certified or equivalent. -0-

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. Observed NFCS of blender in need of cleaning. Increase and more thorough cleaning frequency recommended. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not food safety certified. Permit is within 210 days of issuance. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee handle raw chicken remove gloves then touching food contact areas. Observed employee did not wash hands after changing gloves. CDI- provided instruction/demonstration to employee on when and how to wash hands. Food contact areas sanitized.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed large cooler blocking access to hand sink. CDI- cooler relocated by PIC.