FIVE LITTLE BIRDS

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 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed one (1) bottle of QAC sanitizer solution stored within a spray bottle once used to hold commercial Purell alcohol based sanitizer at a concentration of greater than 400 QAC. CDI - PIC set sanitizer bottle aside to be replaced at the end of inspection with QAC sanitizer from commissary facility. Properly concentrate QAC sanitizer (between 200 and 400 ppm) and store within a working container that has not been used to hold other sanitizers or chemicals.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed small tears on mesh net of MFU. Observed no insect entry at time of inspection. Repair or replace insect control nets or screens as needed and keep closed so as to prevent potential pest entry at.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knives stored in gap between prep unit and table. CDI - knives placed on cutting board. - 0.5 -

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed two (2) unwashed, uncut sweet potatoes on relatively clean shelves of WIC. CDI - EHS donned provided gloves and placed potatoes into single service tray. Note: EHS observed two (2) open containers within WIC (horseradish sauce and bean salad); containers were left open to allow for cooling while stored within WIC (overnight for horseradish sauce, during day of inspection for bean salad.)

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). Observed three (3) portions of non date mark exempt TCS foods (arugula and green salsa (made with garlic and olive oil) in MFU standing cooler and arugula in MFU prep top.) without date marks. Per conversation with PIC, items were prepared two days earlier and stored within MFU cold holding. CDI - EHS affixed date marks to undated foods. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two (2) in-use wiping cloths stored on prep table between uses. CDI - PIC gathered concentrated QAC sanitizer from commissary 3 compartment sink in a bucket and placed in-use wiping clothes in properly concentrated sanitizer.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed minor damage to flooring in middle of MFU. Repair.

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. - REPEAT - Observed floors in need of cleaning throughout MFU. Clean and increase cleaning frequency to maintain clean.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no written employee health information or documentation of health training on MFU at time of inspection. PIC was sole food handler during operation and is ANSI certified. CDI - EHS provided printed food employee health agreement and employee health sticker poster. EHS advises signing poster and posting within MFU. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P PIC made incidental single finger contact with cooked steak on TPHC while elaborating on practices with EHS, between glove switches. CDI - Steaks were held on time and reheated during preparations; steak was reheated to above 135F and sliced prior to end of inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels for handwashing at start of inspection. No other handwashing violations were observed during inspection. CDI - PIC gathered paper towels and paper napkins as effective hand drying supplies prior to handling food within the MFU. 6-301.14 Post a handwash sign at each handsink. Observed no hand washing signage at handwashing sink. CDI - EHS provided handwashing sticker to PIC.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed two (2) packages of unopened raw bacon, and one (1) container of raw chicken held within standing RIC, above washed spinach and RTE food. CDI - PIC rotated food raw animal food to lower storage of TPHC cooler. EHS provided reach in storage order chart. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) loose sandwich roll and one (1) netted bag of unwashed tomatoes stored on top of RIC. All other food was stored in containers or whole plastic bags. CDI - PIC voluntarily disposed of sandwich roll. Tomatoes were rotated to clean food bin. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. Observed sliding mesh screen not fully closing. No insect entry was observed during inspection; Majority of window is covered by plexiglass screen. Per conversation with PIC, MFU window is undergoing modification to allow mesh to close fully.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed one (1) stack of single service articles (fry boxes) stored with exposed food contact surfaces. CDI - EHS reoriented boxes to prevent potential contamination.

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. Observed floors of MFU in need of cleaning. Clean as needed.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee remove gloves and don new gloves for food prep. CDI-EHS educated employee on when to wash requirements and employee properly washed hands and then donned new gloves.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee move trash can with gloved hand and continue with food prep without changing gloves and washing hands. CDI-Employee removed gloves and properly washed hands.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloth stored on prep table between uses. CDI-PIC placed in-use wiping clothes in properly concentrated sanitizer.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed facility did not have written employee health policy available at time of inspection. CDI emailed PIC employee health policy. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed screening on front of truck torn apart . PIC stated it is being replaced with plexiglass soon. -0 points -

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed PIC utilizing ethyl alcohol sanitizer with no test kit provided for that sanitizer. CDI PIC stated that he would utilize sanitizer provided at commissary.

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 build up on faces of equipment on truck.

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. Observed floors in need of cleaning.