BITUTE EXPRESS

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf PIC did not provide written procedures for V&D cleanup. CDI- provided V&D cleanup poster and posted in the MFU. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee beverage stored on the cutting board of prep cooler. CDI- discarded by PIC.

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink in use without soap and hand towels. CDI- soap and towels made available at hand sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw cut mahi-mahi fish and mashed potatoes in prep cooler > 41F. Ambient temp of cooler was 40F. CDI- food items moved to reach-in freezer for rapid cooling. Observed food items < 41F prior to departure. PIC must ensure food items are arriving at location < 41F. 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 .

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 multiple TCS foods without date mark (mahi-mahi, cooked potatoes, cooked chicken). Food items prepared yesterday per PIC. CDI- date mark with yesterdays date with discard within 7 days total. 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Consumer advisory is not on menu for raw mani-mahi. PIC will send EHS updated menu. Verification required within 10 days. "**Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.“ "**Consumir carnes, aves, mariscos, mariscos o huevos crudos o poco cocidos puede aumentar el riesgo de enfermedades transmitidas por los alimentos.”

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottles of chemical cleaners. CDI by labeling.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled containers of oil on cook line.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed doors left open on the MFU. Keep doors closed to prevent entry of insects.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC and employee on the MFU without wearing hair restraints.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf PIC did not provide test strips for testing sanitizer. Verification required within 10 days.