GOLDFINGERS MOBILE FOOD UNIT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. Repeat. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.12 (A),(B) 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). -P Observed PIC wash hands for less than 20 seconds and then rinsed and dried hands. CDI PIC was instructed to rewash hands. 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 multiple single use items stored in hand sink. CDI PIC removed them.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish stored above ready to eat food. CDI PIC switched order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cheese holding below 135F for less than 2 hours. CDI PIC reheated quickly 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 raw fish in RIC holding above 41F but below 45F. CDI PIC moved location for better cold holding in the RIC. EHS discussed reducing amount of non TCS items (drinks) held in RIC to increase air floor needed for proper cold holding. Repeat. 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 .

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed non-commercial crockpot in use on MFU. Replace with commercial ANSI approved equipment. Repeat.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. Repeat. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Cole slaw that was sitting on counter at 61F. CDI product discarded. Suggest facility utilize TPHC or keep product in reach in unit during operation as mentioned in previous inspection. 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 .

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed non-commercial crockpot in use on MFU. Replace with commercial ANSI approved equipment. Repeat.

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed sanitizer container that was soiled with flour debris. PIC stated he rinsed hands in solution to get off flour debris prior to handwashing

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - PIC lacks food protection manager certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - Observed container of raw fish stored behind container of ready-to-eat hotdogs and sausages on bottom shelf of RIC such that raw fish will be pulled over ready-to-eat products when removing from cooler for cooking. - CDI - PIC moved raw fish to the front and placed ready-to-eat products in the back. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - Observed hotdogs, fries, chili, and cheese sauce holding below 135F (see temperature chart). Per PIC, items were heated within the last 20 minutes prior to EHS arrival. - CDI - PIC rapidly reheated cheese sauce and chili to above 165F in microwave before placing back into crockpot. PIC placed fries and hotdogs on temporary TPHC to be discarded at 1PM when service ends today. *NOTE: EHS provided TPHC written procedures to PIC to complete should he wish to utilize TPHC permanently. Also observed chicken tenders holding above 135F at ambient temperature on prep table with hotdogs. EHS directed PIC to place chicken tenders on TPHC as well due to lack of hot holding equipment provided. Items must be cooked to order if not placed on TPHC due to lack of hot holding equipment. 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 .

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed non-commercial crockpot in use on MFU. Replace with commercial ANSI approved equipment.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - PIC lacks food protection manager certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - Observed employee health poster on unit but no signed employee health policies. - CDI - EHS discussed requirements with PIC and provided printed copy of employee health policy for employees to sign. Ensure all employees read and sign policy and maintain signed policies on unit. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed coleslaw holding above 41F (see temperature chart). - CDI - PIC placed coleslaw on TPHC and agreed to continue doing so moving forward. EHS provided PIC with TPHC written procedures and PIC completed form while EHS present. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed squeeze bottles of condiments lacking labels.

5-402.14 Sewage shall be removed from a mobile food unit at an approved servicing area. - Pf - Observed wastewater leaking onto ground from hole in wastewater tank underneath MFU. - CDI - PIC closed due to immediate suspension issued. Suspension will be lifted once wastewater tank is repaired and no longer leaking.

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 ceiling in need of cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM on site during inspection. REPEAT. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish over sodas. CDI-PIC moved fish to the bottom shelf, first violation no points taken today For more information on food storage order please visit: http://meck.co/FoodSafety

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no working thermometer on site. VR REQUIRED 3/27/2023

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 prep tops, prep counters in need of cleaning.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no hot water on MFU. PIC is instructed to only wash dishes back at the commissary today. VR REQUIRE 3/20/2023

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 F/W/C in need of cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety; PIC does not have CFPM.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety; Written procedures not provided. CDI. Procedure was emailed to PIC during inspection. Zero point deduction to occur today.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P; Chlorine sanitizer was noted at concentrations exceeding 200 ppm, bleaching out the strip. CDI. Sanitizer properly diluted.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non nsf warmer and deep freezer in use being used for TCS RTE foods. Zero point deduction.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT- Observed PIC unable to provide documentation of being certified in a food protection managers course.

2-301.14 When to Wash - P- Observed PIC handle money, don gloves, without a hand wash to prep RTE foods. CDI- PIC was educated on when to wash hands. After education was provided EHS observed proper hand washing after PIC changed each task.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed slaw at 50F. CDI- PIC was able to place the item on a 4 hour TPHC 1-5PM to be discarded. NOTE: PIC was provided with a MCPHD TPHC form.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- Observed hot dogs without a proper date mark. CDI- PIC was able to date mark the item.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed funnel cake mix stored on the floor.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed PIC prep RTE foods while wearing a bracelet and watch on the wrist.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed non nsf warmer and deep freezer in use being used for TCS RTE foods.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no PIC on site with a food protction manager certification. PIC stated he is working toward certification. REPEAT.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed comercially processed chili reheated to 104F and pulled from microwave to be placed into hot holding. CDI: EHS had PIC place chili back into microwave and heated again, this time to 167F.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a stack of single service take out trays stored with food contact surface facing up. CDI: Trays inverted.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. -REPEAT- Observed PIC unable to provide documentation of being certified in an ANSI accredited food protection managers course. Work towards certification.

2-301.14 Wash hands after activities that contaminate them. -Wash hands before donning gloves and between gloves uses. -P- REPEAT- Observed PIC handle money, other payment, payment kiosk, and don gloves. PIC attempted to return to food prep without a hand wash. EHS instructed a hand wash before cross contamination occurred. CDI- Education was provided on when to wash and EHS observed proper hand washing after instruction was provided.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed liquid cheese at 108F. CDI- PIC reheated cheese to 167F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed hot dogs (54F) and slaw (71F) both above 45F. CDI- PIC voluntarily discarded the items. Reach in cooler functioning at 45F.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. -REPEAT- Observed PIC preparing food while wearing a watch and a bracelet on the wrist.

4-202.16 Nonfood-Contact Surfaces -REPEAT- Observed a rough, absorbent, wooden shelf being used to hold a microwave on the unit. All non food contact surfaces should be non absorbent, smooth, and easily cleanable.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- REPEAT- Observed fan covers, shelves, cooking equipment, and hot holding equipment in need of cleaning do to grease residue build up. Clean items as often as needed to prevent and reduce the build up.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC without ANSI accredited food certification. Repeat.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed employee without knowledge of major reportable illnesses and symptoms. CDI by correction and providing EHP poster.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P. Observed employee wash hands for less than 15 seconds. CDI hands washed. 2-301.14 Wash hands after activities that contaminate them.-P. Observed employee handle cash and raw fish without handwashing and return to food prep. CDI hands washed. Observed employee not use a barrier to turn off faucet. CDI hands washed.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed windows and back door open without a screen to protect from insects.\ 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies on unit.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed red velvet and regular funnel cake batter on the floor.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee working with food while wearing a watch. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food without wearing a hair restraint.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service forks and napkins stored outside of unit without any form of protection from outside contaminants.

4-501.11 Maintain equipment in good repair. Observed reach in unit with interior and racks that are rusted.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease and dust build up on fan, light fixtures, on plastic racks above window, side of reach in unit, and fryer area. Repeat.

6-502.12 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 and walls throughout unit in need of cleaning.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed 2 light bulbs without any form of a shield or cover. Use shatterproof bulbs or cover with shields.

2-102.12C Ensure the Person In Charge (PIC) is a certified food protection manager (CFPM) PIC is not a CFPM. REPEAT.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed a container of cole slaw with date 6/10. PIC stated he opened container on 6/13. CDI- Product voluntarily discarded.

M4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed heavy grease and dust build-up on fans and wall behind fryer.

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 a portion of the floor damaged. Repair.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC with no accredited training. Repeat.

.3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Observed raw fish stored over canned drinks in refrigerator. Moved fish to lower shelf.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: Obtain a thin probe thermometer for measuring temperatures of their foods.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed tongs stored on cloth. Store on a clean dry surface.

(A) At least one EMPLOYEE who has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-ACCREDITED PROGRAM. OBSERVED PIC TO NOT HAVE SERVSAFE OR ANSI-ACCREDITED EQUIVALENT CERTIFICATION FOR COMPLETING FOOD PROTECTION MANAGER TRAINING. OBTAIN CERTIFICATION PRIOR TO NEXT INSPECTION TO AVOID FUTURE 2PT DEDUCTION. ***GOOGLE "SERVSAFE" AND CHECK THEIR WEBSITE FOR AVAILABLE CLASSES AND EXAM DATES/LOCATIONS. CERTIFICATE OF COMPLETION IS GOOD FOR 5YRS*** *COPY OF NC FOOD CODE MANUAL GIVEN TO PIC TODAY*

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf GENERAL COMMENT OBSERVED THIN PROBE THERMOMETER WITH LOW BATTERY, CUTTING OFF RAPIDLY. VERIFICATION REQUIRED (VR) - TO ENSURE THIN PROBE THERMOMETER IS WORKING CORRECTLY OR A REPLACEMENT THERMOMETER HAS BEEN OBTAINED. ***TAKE A PICTURE OF NEW THIN PROBE THERMOMETER ONCE YOU PURCHASE IT AND TEXT OR EMAIL IT TO ME. THERMOMETER MUST BE OBTAINED BY THE END OF 01/09/2015.***

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. GENERAL COMMENT MFU DOES A GREAT JOB OVERALL OF LABELING FOOD CONTAINERS ACCORDING TO CONTENTS. I OBSERVED A CONTAINER OF FUNNEL CAKE BATTER AND SEAFOOD BREADER UNLABELED. CDI BY INSTRUCTING PIC TO LABEL CONTAINERS.