IMPROPER PIG, THE

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Hand sink was not turned on at start of inspection. CDI- PIC turned hand sink on.

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. Clean exterior of grill and shelving in MFU (debris and stains found).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce at 47 degrees in the prep cooler. CDI - Item fell out of temp during transportation. Pans were moved to the bottom of prep cooler where temperature was 38 degrees.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two employees with bracelets and rubber bands around wrists. CDI - Items were removed.

4-101.19 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Observed cracked utensil handles. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a cutting board with deep cuts.

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 - Observed facility lacking vomit and diarrhea clean up plan. - CDI - EHS provided PIC with vomit and diarrhea written procedures. EHS recommends gathering supplies listed on plan.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F 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 pimento cheese and mac & cheese holding below 135F (see temperature chart). - CDI - PIC placed items on time. Items will be discarded by 2:30pm.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed spray bottle of sanitizer lacking a label. - CDI - PIC labeled sanitizer.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. - Observed large potato chip container not in use and not protected.

4-202.16 Nonfood-Contact Surfaces - REPEAT- Observed absorbent bungee cords being used near food prep areas. Ensure all non food contact surfaces are durable, easy to clean, smooth, and non absorbent. 4-501.11 Maintain equipment in good repair.- Observed hood system broken on inside and outside of MFU.

5-304.13 Protecting Inlet, Outlet and Hose Fitting - REPEAT- Observed water outlet not in use and not protected. Provide a cap or cover.

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 ceiling near hood system damaged and torn.

4-301.14 Ventilation Hood Systems, Adequacy - Observed hood system damaged and possibly not functioning. NOTE: PIC is not cooking on MFU. TCS foods are being hot held or cold held.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed slaw at 45F. CDI- PIC was able to place the item on a 4hr tphc, 4-8PM to be discarded. NOTE: Violation is a chronic repeat violation however, only one item is out of temp control. Last inspection had four items above 41F. No permit action taken for chronic violation however if violation occurs again permit action will occur.

4-202.16 Nonfood-Contact Surfaces - Observed absorbent bungee cords being used near food prep areas. Ensure all non food contact surfaces are durable, easy to clean, smooth, and non absorbent.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf- Observed no hot water on the food truck. CDI- By the end of the inspection EHS observed hot running water at 134F. NOTE: No signature occurred due to covid19 pandemic, however, PIC Cameron was present during the inspection.

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

5-402.14 Removing Mobile Food Establishment Wastes - PF- Observed waste water tank over flowing. PIC stated waste water was not emptied prior to service. PIC voluntarily closed to empty waste water at commissary. A VR will occur no later than 6/18/20 to ensure waste water tank is emptied before operation to prevent waste water leaking.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- REPEAT- Observed slaw (50F), cut tomatoes (57F), heat treated pickled onion (56F) and spring mix (58F) all above 45F. EHS observed only prep unit functioning at 56F. PIC voluntarily closed. A VR will occur no later than 10/1/18 to ensure the unit is properly cold holding TCS foods at or below 45F. NOTE: This violation has been noted out of compliance for several inspection. PIC was informed permit action may occur if the violation is noted again during a visit or inspection.

6-202.15 Protect outer openings of establishment from insect or rodent entry.- Observed the front door open without protection from out door pests.

4-501.11 Maintain equipment in good repair.-REPEAT- Observed only cold hold unit functioning at 56F. EHS will follow up with the unit to ensure equipment is functioning properly.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 1 pan of pimento cheese holding at 88-102F and 2 pans of pulled pork holding at 134-131F in hot cabinet. CDI items reheated and will be consumed or discarded withing 4 hours. Suggest facility check food temperatures in hot units.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all TCS items in reach in unit above 45F. Ambient air temperature says 80F. CDI items pulled and discarded. Verification required.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service forks stored outside on table with no form of protection from contamination.

4-501.11 Maintain equipment in good repair. Observed generator that was unable to stay on throughout service without being recharged. Facility must ensure generator is in good condition to allow electricity to run through the truck. Verification required.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed two knives stored clean with visible food debris and grease residue left on them. CDI- EHS moved utensils to dirty side of sink.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- Observed unit unable to provide a thin probe thermometer. A VR will occur no later than 2/26/18 to ensure unit obtains a thin probe thermometer.

6-202.15 Protect outer openings of establishment from insect or rodent entry. -REPEAT- Observed facility with back door open without a fly screen to protect from insects and outside contaminants.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.- Observed employee wearing a metal bracelet on the wrist while preparing food. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- Observed an employee preparing food with a beard however not wearing a beard guard.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed unit with QUAT sanitizer however could not obtain QUAT test strips. A VR will occur no later than 2/26/18 to ensure unit obtains a proper test kit for the sanitizer used.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf- Observed unit without hot water. Unit has enough utensils to prepare food while in service today from 12PM-5PM. A VR will occur no later than 2/26/18 to ensure unit obtains hot water on the unit.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed pan of pimento cheese in hot box to finish reheating at 104F after 2 hours. CDI pimento cheeese discarded.. If hot well or hot box cannot adequately reheat food for serivce facility must find other means to reheat food within 2 hours. Suggest facility reheat all foods at the commissary and hot hold on unit..

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed facility with back door opern without a fly screen to protect from insects and outside contaminants.

5-103.12 Provide water under pressure to all fixtures.-Pf. Observed water pump that was overheated and was not allowing water to flow from fixtures. CDI pump cooled down and water available for handwashing.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. NOT A VIOLATION. Observed facility reheating pimento cheese in hot box. Hot box are meant to maintain temperature not to reheat for hot holding. Facility was within 2 hrs of reheating pimento cheese and placed food on time from when it was pulled from reach in unit. Suggest facility reheat all foods at the commissary and hot hold on unit.

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 pickled onions, cole slaw, and diced sweet potatoe that was dated for today but prepared on previous days. CDI days changed to when food was prepared.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF.. Observed employee unable to name major illnesses and symptoms. CDI by education and emailed EHP to post and/or sign.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of chips on the floor.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed chlorine test strips for quat sanitizer. Verification required. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Foods being transported in prep cooler observed above 45 degrees upon arrival to event. Observed lettuce at 50 degrees in make table, 50 degrees inside prep cooler, pimento cheese at 52 degrees. Observed thermometer inside reading 58 degrees. Appears cooler just now starting to operate and chill food down. Be sure to transport cold hold TCS foods at 45 or below. Use ice baths, or coolers or other effective methods until cooler is operating properly below 45 degrees. CDI- PIC will have all TCS foods placed on ice baths to help cool in cooler and all foods to be disposed of 4 hrs since removed from walk in cooler at commissary.

Test strips available were water damaged and in-accurate, need replacing. GENERAL COMMENT: MFU inspected at Stumptown Park, Matthews NC