OOOWEE BBQ FOOD TRUCK #2

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety Observed no certified food protection manager present during time of inspection. A CFPM shall be on-site during all hours of operations. REPEAT.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite at time of inspection. Per PIC, CFPM will be meeting him at location of event. All other employees are scheduled for a class in November. - 1 - For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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. Clean floors under steam table.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed no label on spray bottle of quaternary sanitizer. CDI - PIC labeled. - 1 -

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed cloth towel being used for hand drying. CDI - Napkins will be used until towels can be stocked. - 1 -

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed two pans of cooked chicken brought back from morning event cooling in walk in cooler open at 97 and then 91 30 minutes later. Rate does not support proper cooling parameters. CDI voluntarily discarded 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 .

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 multiple cooked TCS foods returned and cooling from morning event. All hot held foods were prepared Friday or Saturday and had no date mark. CDI date marked 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 . 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 multiple pans of Mac n cheese on tray with 8/1 label. CDI voluntarily discarded. 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 .

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 open pans of TCS foods cooling but failing to meet acceptable cooling rate. CDI voluntarily discarded 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 .

6-501.11 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 door bent at the front, metal floor is bent and has holes in the floor. Walls are hanging loose.

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 door bent at the front, metal floor is bent and has holes in the floor. Walls are hanging loose.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Pan of pork in WIC not date marked. CDI- allowed to date with previous day’s date. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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: Whole briskets spread out on shallow tray to cool had dropped to below 70.0 F within an hour and a half. One brisket was placed on top of another. Those briskets were still 100.0 F after an hour and a half. CDI- stacked briskets separated. Dropped to within 77.0 F within 30 minutes. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Sweet potatoes holding below 135.0 F. Refer to temperature chart. CDI- sweet potatoes placed back in smoker and brought up to 165.0 F. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.: Slaw prepared today at 3:30 pm being held on Time (TPHC). Start or expiration times not on product. Procedures for holding slaw on TPHC not produced. Allowed to place expiration time for slaw of 7:30 pm. Return visit to see written procedures for foods held on TPHC. TPHC procedure template may be found at: http://meck.co/FoodSafety

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Degreaser in bottle labeled as sanitizer. Bottle properly labeled as degreaser.

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: No written procedures for clean up of such an event. CDI-sent procedure for clean up via email.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Uncovered food on shelves in WIC. Uncovered raw shoulders on cart in WIC. CDI- discussion with PIC, food brought out to be reheated, raw shoulders covered.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P: One out of 5 prepped mac and cheese reheated to 142.F before intended to be placed into holding. CDI- mac and cheese placed back into oven and was further heated to 175 F.

7-101.11 Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. - Pf: Unidentified colored liquid in spray bottle on top dry storage shelf. CDI- discarded by PIC. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P: Unidentified colored liquid stored over food in dry storage. CDI- discarded by PIC

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Hinged to-go boxes stored on floor of MFU.

2-103.11 (M) Person in Charge-Duties - PF- In discussion an employee was unable to discuss an employee health policy. CDI- PIC provided a written document of the employees health policy. CDI- EHS and PIC re educated the employee.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf- Observed slaw, beans, and sweet potatoes with written procedures for TPHC however PIC did not have the items marked with a start an end time. CDI- PIC was able to mark the items correctly 5-9PM

4-501.11 Maintain equipment in good repair.- Observed cold hold unit non functioning. EHS did not observe a cold hold violation.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed no test strips for Cl sanitizer. A VR will occur no later than 7/25/21 to ensure a test kit is provided.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- Observed hot hold equipment, shelving, and smoker all in need of cleaning due to dirt and food residue build up.

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 of hard to reach areas in need of cleaning due to grease, dirt, and minor food debris. Hard to reach areas are underneath and behind equipment.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- REPEAT- Observed brisket, pulled pork, and ribs below 135F. See temp chart. PIC reheated items to at least 165F by the end of the inspection. A VR will occur no later than 4/25/21 to ensure all TCS foods are kept at 135F or higher. If the violation occurs again a RCP will be encouraged and possible permit action will occur.

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 slaw cooling in a deep covered container at 45F and attempting to cool in reach in cooler. PIC did not make changes to the item to ensure proper cooling would occur. CDI- PIC was able to place the item on a 4 hr tphc 3-7PM to be discarded. EHS was informed to ensure all TCS foods are cooled to 41F prior to being placed on the MFU for service. By the end of the inspection EHS uncovered the item and EHS observed the slaw at 40F.

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 of hard to reach areas in need of cleaning due to grease, dirt, and minor food debris. Hard to reach areas are underneath and behind equipment in smoke room.

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.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- REPEAT- Observed cooked sweet potatoes (129F), mac n cheese (120F), and pulled pork (119F) in cambros below 135F. CDI- PIC reheated items to at least 165F. See temp chart.

6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed a few flies in the unit.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- Observed hood system and cold holding equipment in need of cleaning due to food debris and grease residue.

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 hard to reach areas in need of cleaning due to grease, dirt, and minor food debris. Hard to reach areas are underneath and behind equipment.

2-101.11 PIC shall be present during all hours of operation. -PF PIC Carlos Dixon advised that he did not have his certificate available during inspection today. No one on mobile unit with certification. Repeat

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Container of various non food items stored in the handwashing sink. CDI- Container was removed from the sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Large pan of pork bbq not under temperature control. PIC advised that all was just brought over directly from the commissary. CDI- Due to less than 2 hours, pork bbq placed on time control and to be used first during service.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Owner George advised that the slaw is made fresh for each event daily, and is monitored using time. Slaw was not labeled and no procedures could be provided. Owner George advised via phone that he does have the procedures at another location and will provide. Verification by 7/22/19 for time procedures.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employees not wearing a hair restraint. Provide hair restraints. (0pts)

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Three clean spoons stored in standing water that had some debris in it at prep unit. All were removed to be re-cleaned. (0pts)

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.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed slaw at 51F. CDI- PIC voluntarily discarded the item. EHS provided PIC with a TPHC form.

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 mac n cheese and beans both dated for 4/18. CDI- PIC voluntarily discarded the items.

5-304.13 Protecting Inlet, Outlet and Hose Fitting - Observed both water inlet and outlet not in use and not protected.

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.

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 PIC take an order with pen and paper. PIC also took payment and handled a kisok to do so. PIC washed hands after task to prepare RTE foods however at the end of the procedure the PIC used bare hands to turn the faucet off. This action recontaminates ones hands. CDI- Education was provided on how to properly wash hands. After instruction was provided EHS observed proper hand washing.

6-301.14 Post a handwash sign at each handsink.- Observed hand sink without a hand washing sign.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.-REPEAT- Observed PIC prepare RTE foods with hair on the head however not wearing a head cover.

4-501.11 Maintain equipment in good repair.- Observed low boy reach in cooler non functional. All cold TCS foods were held in ice and at 41F. If MFU can not maintain cold TCS foods at 41F or below, the unit may not operate. Also observed shelving throughout the unit starting to rust.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- Observed all equipment with minor food debris and major dirt/dust debris build up. Clean items as often as needed to prevent and reduce build up.

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 and walls throughout the unit in need of cleaning do to dirt/dust build up. Clean FWCs 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 no on duty with ANSI accredited food certificatioon. Repeat.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employees not able to wash hands between handling soiled products. Observed handsink not operational. CDI facility voluntarily closed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed facility with drinks stored inside of handsink. CDi items moved.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mac and cheese, baked beans, and diced chicken holding in hot boxes below 135F. CDI items placed in smoker for reheating.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. Observed Potato salad and cole slaw above 45F. PIC stated that items were prepared right before leaving for service. CDI items discarded after service and within 4 hours. Repeat.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open and screens wide open. Repeat.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food without hair restraint. Repeat.

5-103.12 Provide water under pressure to all fixtures.-Pf Observed no water able to be provided to fixtures at the begining of the inspection. CDI voluntary close. Verification required.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - Observed PIC not certified in a food protection managers course. Work towards certification.

2-301.15 Only wash hands in handwashing sink. -PF - Observed employee washing hands at the three comp sink. CDI- Education was provided and EHS observed proper hand washing. 2-301.14 Wash hands after activities that contaminate them. Wash hands before donning gloves and between gloves uses. -P- Observed PIC use payment kiosk and payment. PIC donned gloves after that task without a hand wash in attempt to prepare RTE foods. CDI- Before any cross contamination occurred EHS instructed a hand wash must occur. EHS observed proper hand washing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed slaw (49F) and potato salad (50F) both above 45F. CDI- PIC voluntarily discarded the items.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed back door and screen both open during the inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed PIC preparing food without a head cover.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed food debris and dirt debris build on smoker and hot holding equipment. NOTE: Point deduction was only half. EHS observed an improvement with this violation.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf - REPEAT - Observed no hot water on the unit during the inspection. CDI- PIC was able to obtain hot water by the end of the inspection. Ensure hot water is functioning properly before operation occurs.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.- REPEAT- Observed PIC not certified in a food protection managers course. Work towards certification.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed drinks and sauces stored in the hand sink. CDI- PIC removed the items.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer at 0 ppm QUAT. Sanitizer was frozen. CDI- PIC provided a Cl sanitizer at 100 ppm Cl.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed a metal container of chicken wings at 109F. CDI- PIC placed chicken wings back into the smoker oven and stated he would bring them up to 165F before being placed in a hot hold unit.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.- REPEAT- Observed unprotected trays with debris on them.

4-501.11 Maintain equipment in good repair.- Observed low boy cooler gasket in need of repair or replacement.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-REPEAT- Observed cold holding equipment and bottoms of prep surfaces in need of cleaning do to debris and dirt build up.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf- Observed unit without any water. A VR will occur no later than 1/12/17 to ensure the unit provides hot water. NOTE: Unit voluntarily discontinued service.

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 hard to reach areas in need of cleaning do to dirt and food debris build up. Hard to reach areas are located underneath and behind equipment.

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

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 but for less than 15 seconds and recontaminate hands without using a barrier. CDI hands washed.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed employee use thermometer and store without cleaning. Thermometer must be cleaned before use and before storing. CDI thermometer sanitized. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed prep unit holding a pan of cole slaw at 62F. Unit ambient temrperature is at 67F. Verification required.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door screen that was not closed. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies near back door by smoker area.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed forks that were uncovered and not protected and debris collecting on forks for service.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed hot holding units, racks, and coolers that are in need of cleaning.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no one on unit with ANSI accredited food certification. Repeat.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee use gloves to handle cash register and immediately go back to food prep with same gloves. CDI hands washed and gloves changed.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. CLean thermometer before use and before storage. Observed thermometer that was soiled and stored as clean. CDI moved for cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed salmon, wings, hot dogs, and ribs that was held below 135F. CDI items placed in smoker for reheating. Repeat.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed 2 bottles of cleaner labeled as sanitizer. CDI bottles relabeled.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one has ANSI accredited food certification. Repeat.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed container of sweet potatoes that was hot holding at 108-135F. CDI items placed in smoker for reheating.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed cole slaw that was prepared before service that was at 53F and pulled pork employee stated was sitting out at 53F. CDI had employees uncover food to cool properly in reach in. Suggest employees check food temperatures to ensure they are cold before placing on food truck. Repeat.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed reach in unit in need of cleaning.

5-103.12 Provide water under pressure to all fixtures.-Pf. Observed water not turned on upon begining of inspection. CDI water switch turned on.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFM on site.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed watermelon and cole slaw holding above 45F. CDI: Items switched to time. PIC advised that TPHC may be a good holding method for cold items. TPHC paperwork gone over and emailed to PIC today.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. - PIC is not certified.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed cole slaw at 48F in the prep unit. CDI - ice was added to rapidly cool. Cole slaw cooled down to 45F.

4-501.11 Maintain equipment in good repair. - Observed 2 split gaskets on the prep unit. Replace gaskets.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed food debris in the gaskets of the prep unit. Clean gaskets

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no persons on-site able to present food protection manager certification.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy forms on-site. CDI-Gave PIC printed copy of health policy.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork and beans in Cambros below 135F. CDI- Beans and pork were placed in smoker to reheat to atleast 165F.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies on truck during inspection.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed employee on truck stated that she has taken Servsafe course but did not have her certificate on truck during inspection. Must be able to provide documentation of certification at all times during operation.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P Employee remembers signing employee health agreement but could not list any reportable symptoms or illnesses. CDI by instruction; copy of policy emailed to PIC to print and post on truck.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed PIC put on gloves without first washing hands. CDI by instruction; gloves discarded and hands washed. 2-301.14 Wash hands after activities that contaminate them.-P Observed employee handle cell phone then put on gloves without washing hands. CDI by instruction. Employee properly washed hands. 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 PIC use cloth towel to dry hands after washing. CDI by instruction. Observed both employees use bare hands to turn off faucet of hand sink therefore recontaminating hands. CDI by instruction; employees rewashed hands.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed hot water at hand sink intermittently working. CDI. Washed my hands several times during the inspection and water was 77F until making adjustment with faucet at 3 compartment sink. Then water increased above 120F.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed 0ppm quat or chlorine in spray bottle labeled as sanitizer. Observed no bleach or quat concentrate available on unit to mix sanitizer. Verification required.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed foods holding in cambros units under 135F. See temperature chart. CDI by reheating items to a minimum of 165F in smoker. Smoker was full of product in process of cooking. Product was removed and any other hot foods unable to fit in smoker were placed back in cambros and PIC left location to take items to commissary (Carolina Commercial Kitchen) to reheat and/or finish cooking.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all items in prep unit above 45F. See temperature chart. Truck is on location from 10:30-2pm. PIC agreed to discard all items in prep unit after lunch service upon return to commissary.

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 open package of hot dogs and open package of lettuce without dates. CDI by dating.

7-201.11 Store toxic materials to avoid contamination. -P Observed clorox wipes stored on shelf with single service items. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of degreaser unlabled. CDI by labeling.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed truck in need of more mechanical hot holding equipment in order to maintain amount of food 135F and above or only the amount of food that can fit in existing equipment may be stored on unit. 3-501.15 Cool foods to 45F and below before placing in refrigeration to be held cold. Observed potato salad and coleslaw made on truck using room temperature mayonaise and stored in top of prep unit.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door of truck open upon arrival. Observed numerous flies present on unit.

3-302.15 Wash fruits and vegetables prior to use. Observed box of portabello mushrooms in prep unit. Mushrooms were not washed and truck is not permitted to wash produce on unit. Produce must be washed at commissary before brining on truck to be cooked.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic fryer on unit. Fryer was not on unit at time of permitting and was not permitted for use.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed no test strips available at time of inspection. Verification required.

5-205.15 Maintain a plumbing system in good repair. Observed water heater intermittently providing hot water. Repair to ensure unit can provide hot water at all times of operation.