HUNGRY HOWIES FLAVOR FACTORY

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 MFU operating without a certified food protection manager present. A CFPM shall be on-site during all hours of operation.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cash box being stored over hand sink blocking access. CDI: PIC removed cash box from hand sink to allow access.

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. TPHC procedure template may be found at: www.mecknc.gov/foodsafety Observed no written procedures available for pizza being held on TPHC. CDI: EHS emailed PIC a copy of TPHC procedures.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed spray bottle of quat sanitizer measure over 400ppm. CDI: PIC diluted quat sanitizer with water which then measured 200ppm.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed two slices of pepperoni and sausage pizza being held below 135F in warming cabinet. CDI: PIC voluntarily discarded slices of pizza. NOTE: PIC stated pizza is normally discarded after 45 minutes of being held in warming cabinet. EHS provided a copy of TPHC written procedures to PIC to consider using for future.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed a spray bottle containing quat sanitizer with a concentration level above 400ppm. CDI: PIC diluted spray bottle with water which measured 400ppm concentration level of quat sanitizer when EHS re-tested.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC active as sole operator of MFU with no food protection management certification. PIC demonstrated knowledge by answering questions during inspection. Repeat. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Bag of sauces stored in hand sink. Bag removed.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC active as sole operator of MFU with no food protection management certification. PIC demonstrated knowledge by answering questions during and after inspection. For more information on becoming a certified food protection manager 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 two (2) slices in center rack of hot box holding at 131F. Per conversation with PIC, pizza slices had been prepared fewer than 30 minutes prior. CDI - Pizza slices were sold prior to requiring reheating for additional hot holding. PIC increased heat of hot box (from setting 5 to setting 6) to prevent improper hot holding of pizza placed in at a later time. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P. Observed spray bottle of sanitizer on MFU >400 ppm quat sanitizer at >400 when checked by EHS and PIC test strips. CDI - EHS diluted sanitizer to approximately 250 ppm.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed driver’s side window of food truck left partially down during hours of operation with no screens or protection from insects entering not in use. REPEAT. Note: no escalation in point deduction due to improvement from previous inspection; no insects were observed entering MFU at time of inspection and PIC actively closed service window between orders.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed windows and door of food truck left open with no screens or protection from insects entering while not in use. CDI - Openings were closed when not in use.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed no V/D procedures on MFU. CDI - EHS provided V/D procedures to PIC. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P. Observed spray bottle of sanitizer on MFU >400 ppm quat sanitizer. CDI - PIC diluted sanitizer to approximately 250 ppm.

REPEAT: 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door and driver’s side window to MFU open during inspection. CDI - Outer openings closed.

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. - P. For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed PIC unaware of the reporting requirement for Non-Typhoidal Salmonella. CDI - EHS educated and provided information via email regarding 2017 Employee Health Policy change.

3-502.11 Obtain a variance for specialized processes. - Pf. For more information on how to apply for a variance please visit: http://meck.co/FoodSafety. Observed no written procedures/job aid for variance on pizza sauce, PIC did provide NC DHHS letter of approval for said variance. 10-DAY VERIFICATION REQUIRED.

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 no label for shaker containing garlic herb seasoning. CDI - Product labeled.

REPEAT: 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door and and windows to MFU open during inspection. CDI - Outer openings closed.

4-502.13 Single-use and single-service articles cannot be reused. Observed soiled cardboard pizza trays stored on pizza oven. PIC stated that the trays are used x2 and then discarded. CDI - EHS educated and trays voluntarily discarded.

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

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- PIC had cheese and pizza sauce on tphc with a start time of 4PM-7PM (end of event). However PIC did not have proper written procedures. EHS provided PIC with a blank MCPHD written TPHC form. A VR will occur no later than 6/26/21 to ensure a TPHC form is provided when in use.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed front door and window to MFU open during the inspection.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC certified as food handler, not food safety manager.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Pizza sauce and cheese in prep unit holding above 41F. Refer to temperature chart. CDI- both items placed on TPHC starting at 2:40 pm when removed from commissary according to PIC.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC did not have managers ANSI food safety certification.

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 pizza sauce at 54F in flip top cooler. PIC indicated the sauce package was opened ~30-45 minutes prior to start of inspection and placed into the flip top cooler. EHS instructed PIC to place container on TPHC and to discard within 4 hours if not used. Keep all other unopened sauce packages in refrigeration prior to opening to ensure they cool within 4 hours after opening.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 2 seasoning shaker bottles that contained pizza crust seasoning without labels on them.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT- Observed PIC without a certification in an ANSI accredited food protection managers course. Work towards certification.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed a small container of pizza sauce at 48F. CDI- PIC voluntarily discarded the item. NOTE: PIC was provided with a TPHC form. EHS explained how TPHC is conducted and monitored. NOTE: In 2019 all TCS foods must be cold held at 41F or below.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.- REPEAT- Observed PIC without a certification in an ANSI accredited food protection managers course. Work towards certification.

2-301.15 Only wash hands in handwashing sink. -PF- Observed PIC wash hands at the three comp sink. CDI- PIC was informed hand washing must occur at the hand sink only. 2-301.14 Wash hands after activities that contaminate them. -P- Observed PIC handle money and attempt to prepare pizza toppings with bare hands without washing hands. CDI- Before any cross contamination occurred EHS instructed PIC to wash hands before returning to food preparation. PIC 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 wash hands and turn the faucet off with bare hands. This actions recontaminates ones hands. CDI- Education was provided to the PIC on the violation. EHS observed proper hand washing after instruction was provided.

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

4-603.16 Rinsing Procedures - C- Observed 3-comp set up and used to only wash and sanitize without a rinse step. EHS had PIC set up the wash, rinse, sanitize vats properly and instructed those food contact surfaces be re-washed before use. 4-301.12 Manual Warewashing, Sink Compartment Requirements - PF- Observed PIC attempting to wash a large plastic container in the 3-comp sink. The plastic container is to large and not allowing for half of the container to fit in the vats. CDI- PIC was informed of the violation and moved the plastic container to a location out of use and stated it would be washed properly at the commissary.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC with food handler certification not food protection manager certification. Facility has until October 23, 2017 to have a certified food protection manager or 2 points will be deducted.