OMB KITCHEN TRAILER

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot dogs and brats in the steam well below 135F. PIC stated that they were just put in the unit about an hour ago. CDI PIC reheated hot dogs and brats in the oven to 165F. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce in the prep top, prep cooler, and RIC all above 41F. PIC stated that it was just prepped within the last hour. Also observed Cole slaw on the prep top above 41F. CDI PIC put in the WIC to cool down to 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 .

3-501.15 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 a large covered tub of cut lettuce cooling in the RIC above 41F. CDI PIC put the tub in the WIC to cool down quickly. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed the back door open without a screen. REPEAT POints not escalated due to improvement, no insects observed, and facility had just opened.

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 multiple stacks of single service trays and containers unprotected and with the food contact surfaces exposed. CDI PIC discarded top trays and inverted the others in the stacks. REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed one (1) chemical spray bottle on counter top with no label. PIC stated that bottle was most likely unlabeled water. CDI - PIC voluntarily disposed of spray bottle contents.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed two (2) portions of thawing food (pan of sausages, bagged ground pork) frozen and held at clean counter top and in clean 3 compartment sink basin, respectively. CDI - PIC rotated portions of food to properly calibrated cold holding to thaw under refrigeration.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed one (1) thermometer in food stand with low battery and one (1) thin probe thermometer with no tapering tip that could not be calibrated to +/- 2F. CDI - PIC provided accurate, calibrated thermometer from adjacent main kitchen. For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

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 three (3) working containers of non TCS foods (oil at prep table, mayo and chili powder based sauces in prep unit) with no labels. CDI - PIC identified unlabeled sauces; food employee labeled sauces and EHS station labeled oil bottle.

6-202.15 Protect outer openings of establishment from insect or rodent entry. 6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed service windows open at start of inspection. Observed two (2) window screens with minor tears. Observed approximately two (2) insects fly into establishment during inspection. Protect entryways from pest entry and replace damaged or ineffective screens.

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 (metal foil pans) with exposed food contact surfaces (plastic covering was pulled back.) CDI - EHS inverted single service articles to prevent potential contamination.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed no protective coverings on Cole slaw, potato salad, lingonberry jam, jager sauce. -CDI- PIC covered items. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed hot dogs, bratswurst and chicken tenders holding below 135F. Refer to temperature chart. -CDI- PIC reheated hot dogs and brats above 165F and voluntarily discarded chicken tenders. **REPEAT** -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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed red cabbage and jager sauce (contains cooked garlic and mushrooms) in RIC #1 above 41F. Observed raw pork schnitzel above 41F in lowboy. Refer to temperature chart. -CDI- PIC placed items in freezer to cool back down. **REPEAT** -3- 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 .

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed sanitizer instead of soap at handwashing sink. -CDI- PIC replenished soap supply. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at handwashing sink. -CDI- PIC replenished paper towel supply. -1-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed fries and bratswurst HH below 135F. -CDI- PIC voluntarily discarded of fries on the line, reheated fries inside of trailer to 209F and bratswurst to 168F. -0- 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed corned beef at 43-45F in prep unit inside. Observed lobster and muenster cheese at 43F in RIC #1. Observed sliced pastrami in RIC #2 at 46F. Observed Potato salad on serving line between 39-47F. Observed housemade Cole slaw on serving line between 39-52F. Observed muenster cheese at 45F, pastrami and corned beef at 46F and lobster at 53F in outdoor prep unit. Observed ambient air of unit at 62F. Observed housemade cream glaze on line near drink cooler at 67F. -CDI- PIC placed items in freezer to cool back down and voluntarily discarded of cream glaze. PIC removed items from prep unit and placed into other cold holding unit. **3DAY VERIFICATION REQUIRED** -1.5- 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed no dates on housemade sauerkraut and corned beef in indoor prep unit. Observed no dates on lobster in RIC and outdoor prep unit. Observed no dates on sliced pastrami and corned beef in outdoor prep unit. Per PIC, items were prepared yesterday. -CDI- PIC properly date marked items. -0- 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed establishment using employee health agreement with only 5 illnesses. (Missing Salmonella Non Typhi) CDI - PIC printed off new paperwork with Big 6 illnesses. EHS also provided standard copy via email.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed chemical spray bottles and containers with no labels. CDI - PIC labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket concentration at 50 PPM of Quat Sanitizer. CDI - Buckets were replaced with Quat sanitizer at approximately 200 PPM.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed cheese pizza registering at 125 F inside hot box. CDI - Product re-heated in oven with final temperatures recording > 165 F.

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 food debris on knife stored at metal wall mount. CDI - Utensil removed to be properly W/R/S.

REPEAT: 5-103.11(B) Provide sufficient hot water to meet the peak hot water demands. - Pf. Observed insufficient hot water to 3-compartment sink at time of inspection. Refer to temperature chart. Facility maintenance onsite contacted for repairs to hot water tank. Water tank emptied due to sediment and re-filled. No change after 20 minutes. All utensils will be transferred to main kitchen inside OMB establishment for proper W/R/S.***10-DAY VERIFICATION REQUIRED.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed a box of unwashed tomatoes stored over ready-to-eat cabbage and sauce in the reach in. CDI: box of unwashed tomatoes was stored at the bottom of the reach in. -1.5-

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no hot water at the time of inspection. CDI: Facility had maintenance on site and was able to fix the hot water issue. Hot water is now temping above 110F. -0.5-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a container of tomatoes with visible mold and container of shredded lettuce, both dated May 18th, stored in reach in cooler. CDI - PIC voluntarily discarded items. -1.5 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cooked potatoes on floor beside fryer and under reach in freezer at time of establishment opening. Recommend more thorough cleaning of establishment before closing. -0.5 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one container of sausages measuring above 41F. CDI by voluntary discard.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles of water with no labels.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored improperly in reach in cooler. CDI by removal to proper storage location.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed shaker of seasoning salt with no label.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed metal container of water stored in handsink. CDI by removal of container.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw hamburger patties stored over bread in reach in cooler. CDI by correcting storage order.

4-501.11 Maintain equipment in good repair. Observed broken gasket on reach in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris build up on inside of cold drawer and reach in cooler.

General Comment: 0 pts. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed handsink blocked by sheet pan. CDI: sheet pan removed and relocated.

Repeat: 3 pts. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed no sanitizer mixed for use. Quat sanitizer was dispensed at 50ppm. Dispenser not working properly. CDI: corrected to 300ppm.

Repeat: 3 pts. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed hamburgers hot holding on grill and beer cheese holding in hot hold unit below 135F (see temp chart). Burgers reheated to 165F+ and beer cheese was brought from main kitchen at 185F and 181F.

General Comment: 0 pts. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies on unit. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed some windows to unit open. Keep door closed at all times.

General Comment: 0 pts. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed stained cutting board on pizza prep cooler.

Repeat: 1 pt. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test strips on site. CDI: quat test strips brought from main kitchen.

General Comment: 0 pts. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up on hood vents above grill.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage (lidded) in refrigerator on shelf. MOved to bottom shelf.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed 2 different employees put on gloves/change gloves without first washing hands. Educated.

4-501.114 Maintain sanitizer at correct concentrations. -P No sanitizer mixed on site. When mixed it was lower than 100ppm Quat. Corrected to 200ppm Quat.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed butter at 100F and burgers out at 109F. Reheated butter to 184F and burgers to 170F+. Will be kept on griddle to maintain 135F or higher.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thermometer available in facility. Thermometer to be brought from main kitchen.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no head covering on one employee.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. No test kit on site. To be brought from main kitchen.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phones and cigarettes in facility. Designate dedicated employee area for storage of these items.