CUZZOS CUISINE

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM on duty during inspection For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand washing sink blocked by garbage bags. CDI.. Items were removed 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed knives in hand washing sink. CDI.. Knives were removed

4-501.11 Maintain equipment in good repair. Observed prep unit /Low boy not working. Unit was out last inspection. MFU is using large coolers to keep raw foods cold. Equipment needs to be repaired or replaced before next event. ITS will be issued if equipment is not repaired or replaced.

4-501.11 Maintain equipment in good repair. Facility RIC is out. Per PIC unit is being repaired and will be ready for pick up today

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomit/ diarrhea plan. CDI- EHS emailed copy of plan. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 : Found Mac’s for tonight’s event covered and stacked while in the cooling process. Macs were right at 70.0 F after slightly more than 2 hours. Remember to not cover food until it reached 41.0 F or below. CDI- uncovered to be reheated for service and transport to event. 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 .

6-501.12 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. Floors in need of cleaning behind and under equipment.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomit/ diarrhea plan. CDI- EHS emailed copy of plan. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. Floors in need of cleaning, also behind and under equipment.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - Observed degraded employee health policy poster posted but no signed copies of policy or acknowledgements of policy available. - CDI - EHS provided a new copy of the employee health policy poster. All present employees signed poster. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. - Pf - REPEAT - PIC unable to locate written procedures for vomit and diarrhea clean up plan. - CDI - EHS provided printed copy of written procedures. Maintain written procedures on MFU. - *NOTE: No point deduction due to nature of violation. Points will be deducted at next routine inspection if written procedures are not available. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. - P - No running water available on MFU upon arrival. PIC was aware water issues were occurring. Employees working are unable to wash their hands as required. - CDI - PIC replaced water pump. Employees properly washed hands.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed one unlabeled bottle of a purple chemical identified as degreaser by employee and a second unlabeled spray of an unknown mixture per employee. - CDI - PIC labeled bottle with purple chemical ‘degreaser’ and voluntarily discarded the unknown solution.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. - Pf - Employee unable to locate thin probe thermometer. - CDI - PIC brought thin probe thermometer while EHS present.

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 multiple working containers of various spices lacking labels.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed both doors on MFU left open during inspection without protection from insect and rodent entry. Install mesh screens or fly fans if doors are to be kept open during service.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed food handling employees lacking hair restraints.

5-103.12 Provide water under pressure to all fixtures. - Pf - Observed no running water available at any sinks on MFU. - CDI - MFU closed temporarily for water pump to be replaced. Potable water under pressure provided to all fixtures prior to EHS departure.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomit/ diarrhea plan. CDI- EHS emailed copy of plan. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test strips not registering chlorine. CDI- MFU did not have proper test strips for measuring Chlorine. CDI- PIC obtained test strips by end of inspection.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomit/ diarrhea plan. CDI- EHS left copy of plan. For more information 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 chicken tenders holding below 135F at the heat lamp. CDI- 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test strips not registering chlorine. CDI- EHS left a few test strips for PIC until he gets new ones. EHS checked concentration. Concentration was correct.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 raw chicken cold holding above 41F. Chicken was in bags and was in a cooler of ice. PIC stated that the chicken was brought to them from the commissary during the event. CDI-more ice was added to the chicken to keep cold. EHS advised PIC to have a way for the extra chicken to stay cold when in route to the food truck for events.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed bottles of cleaner and soap and a steel wool scrubber in hand sink. CDI-items were removed.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed no thermometer onsite during inspection. VR to be done by 11-01-22

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips onsite during inspection. VR to be done by11-01-22

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drinks being stored in flip unit and in cooler with shrimp and chicken strips.

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 working containers of spices that were not seasoned.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no hot water in handsink or prep sink. CDI-water heater was adjusted to allow for adequate hot water. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed chicken, diced tomatoes, and cheese above 41F. See temp chart. CDI- PIC voluntarily discarded the items.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed front doors open during the inspection without protection from outdoor pests. 6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flies throughout the MFU.

5-103.12 Provide water under pressure to all fixtures.-Pf- At the start of the inspection no water was available. CDI- PIC made adjustments and obtained hot running water to all fixtures.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a bucket in the handwashing sink. CDI-PIC removed bucket from handsink.

NOTE: Inspection occurred at MFU commissary 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- REPEAT- Observed a box of raw fish stored with several bags of RTE chicken in an ice chest. CDI- PIC was able to correct the storage order since no physical cross contamination was observed. NOTE: No signature occurred due to covid19 pandemic however PIC ANDARRIO JOHNSON was present during the inspection.

4-501.11 Maintain equipment in good repair. - Observed split gaskets on reach in cooler in commissary.

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 and wall damage near hand sink on MFU.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed two boxes of raw fish stored above RTE mac n cheese in the reach in cooler. CDI- PIC was able to correct the storage order since no physical cross contamination was observed.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- REPEAT- PIC was unable to provide a thin probe thermometer for use during the inspection. A VR will occur no later than 1/19/20 to ensure a thin probe thermometer is provided for use 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 an employee with a beard preparing RTE chicken at the fryers. However, not wearing a proper beard guard.

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

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. - Observed card board on the floors. Ensure floors are smooth, durable, easy to clean, and non absorbent.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed chicken (60F), cheese (62F), and diced tomatoes (60F) all above 41F. PIC voluntarily discarded the items. A VR will occur no later than 8/10/19 to ensure all TCS foods are kept at 41F or below.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed two in use sanitizer buckets not labeled. CDI- PIC labeled the item.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- PIC was unable to provide a functioning thin probe thermometer during the inspection. A VR will occur no later than 8/10/19 to ensure the unit provides a functioning thin probe thermometer during operation.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed front doors open without any protection provided to prevent out door pest entry.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - Observed buckets of sanitizer with cloths inside stored on the floor of the unit.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- REPEAT- Observed unit using Cl sanitizer however unable to provide a sanitizer test kit during the inspection. A VR will occur no later than 8/10/19 to ensure the unit obtains a proper sanitizer test kit while in operation.

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

5-103.12 Provide water under pressure to all fixtures.-Pf- Observed no water available at any fixture during the inspection. PIC voluntarily closed. A VR will occur no later than 8/10/19 to ensure the unit obtains hot running water at each fixture on the unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed two containers of cheese at 50F and diced tomatoes at 46F. CDI- PIC was able to cool the items in a freezer to 39F.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed an employee preparing RTE foods while wearing several bracelets on the wrist.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- PIC was unable to provide a sanitizer test kit during the inspection. A VR will occur no later than 5/19/19 to ensure the unit obtains a proper test kit. Unit was using a Cl sanitizer.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf- Observed hot water not available at any fixture during the start of the inspection. CDI- PIC plugged in the hot water heater and obtained hot water by the end of the inspection.

2-301.14 Wash hands after activities that contaminate them. -P Observed hands wiped on apron between orders.CDI = Hands washed. -2-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed plastic bag of sanitizer test strips stored in basin of handsink. CDI - PIC removed items from basin. -1-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled buckets of sanitizer on floor near handsink. CDI - PIC labeled during inspection. -2-

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 panel falling down near hood. -0-

2-103.11 (M) Person in Charge-Duties - PF- Observed PIC unable to provide EHS with required reportable food borne symptoms and illnesses that would exclude an employee from working with food. PIC stated a written policy is at the commissary. CDI- EHS provided PIC with a MCPHD employee health policy and poster. EHS explained what food borne illnesses and symptoms that would exclude and restrict an employee from working with food to PIC.

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 45F. -P- Observed two large metal containers of lobster mac n cheese covered and dated for 7/31/18 at 49-52F. According to the PIC the items were cooked and cooled last night. Other items in the cooler were 45F or below. PIC stated the item was not removed from cold storage. CDI- PIC voluntarily discarded the items. EHS provided PIC with a MCPHD cooling parameter poster

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed two Cl sanitizer buckets not labeled. CDI- Items were labeled.

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 two large metal containers, tightly covered, of lobster mac n cheese not meet the six hour cooling parameter. CDI- PIC voluntarily discarded the items. EHS explained to PIC the proper cooling method used to meet cooling parameters. EHS provided PIC with a MCPHD cooling parameter poster.

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

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

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.- 5-103.12 Provide water under pressure to all fixtures.-Pf- Observed no hot running water during the start of the inspection. CDI- PIC was able to provide hot running water after making adjustments to water heater/pump. NOTE: PIC was informed hot running water must be provided during operation. If item is noted on the next visit or inspection permit action and PIC duty point deduction may occur.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.- Observed employee items stored above RTE food prep.