ROLLICIOUS RIBS & MORE

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed commercially processed cole slaw holding in prep unit above 41F. All other TCS items were observed 41F or below (see chart). CDI - PIC placed item on ice and moved location in unit closer to fan. - 1.5 - 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.Observed wet wiping cloth on prep table.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) 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 . Observed a container of chicken being stored in prep reach in cooler without a date mark. CDI: PIC date marked item which was prepared and frozen last week and thawed yesterday.

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 squeeze bottles of vinegar, and bbq sauces being stored above steam table without labels. Label all working containers of food. REPEAT.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed supplies being stored in hand sink basin. CDI: PIC removed items from hand sink.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a food working bottle being used to store hand soap and hand washing sink unlabeled. CDI: PIC labeled bottle of hand soap.

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 several working bottles of vinegar and hot sauces with no labels being stored in corral above steam table. Label all working bottles of food.

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 cracked and missing metal flooring near smoker and MFU door which was exposing wood floor beneath. Replace missing and cracked flooring.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed baked beans in steam table holding below 135F. CDI - PIC placed beans on smoker and reheated to above 135F. - 1.5 - 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 .

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed one (1) single serving container of bbq chicken bones stored above clean bin of wash water in 3 compartment sink. Observed one (1) single serving container of Mac and cheese stored on top of steamwell. CDI - PIC disposed of used food containers.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed bin of utensils sitting in water in handsink. CDI - PIC removed bin from handsink at start of inspection.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . PIC provided thermometer for calibration with EHS thermometer. During calibration, thermometer displayed a low battery alert and could not be effectively calibrated or used to check food temperatures. A verification will occur no later than 03/07/2025.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two (2) flies enter establishment through sales window during inspection. Mesh windows and doors were closed and in good repair throughout MFU except during times of sales. Keep windows and doors closed and/or protected by mesh curtains or insect screens to prevent pest entry.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed multiple (approximately seven) clean utensils in bin of room temperature water in handsink at start of inspection. PIC stated that utensils were clean and being held as replacements. CDI - PIC dumped out water and placed utensils on adjacent drying mat to dry. In use utensils can be kept in properly maintained TCS food, at clean cutting boards and ambient storage after use for 4 hours or less, or water that is maintained at at 135 degrees. Store unused clean utensils dry.

4-101.19/4-202.16 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. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed two (2) flattened cardboard boxes beneath non slip mats in smoker area. Remove absorbent material as needed.

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 damaged metal flooring in screened in area of MFU. PIC stated he plans to repair soon. Repair.

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 cooked pork in walk in cooler from the previous day at 43 degrees. CDI-PIC voluntarily discarded large container of cooked pork that did not quickly cool within 6 hours. 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 .

3-501.15 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 dense layers of cooked pork from the previous day covered with a metal sheet pan in walk in cooler at 43F. Cooked pork did not properly cool within 6 hours. CDI-PIC voluntarily discarded cooked pork that did not quickly cool. EHS discussed improved cooling methods with PIC. 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 .

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P: Unwashed cabbage and onion in direct contact with shelves of WIC. CDI- food removed from direct contact with shelves.

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 canned beans just opened and cooling in WIC, tightly covered. Beans were 70.0 F. Found Cole slaw just prepped, cooling in WIC at 57.0 F, tightly covered. CDI : Both moved to blast chiller. Slaw began cooling at compliant rate. Beans dropped 1 degree after one hour. Beans uncovered and dropped 5.0 F in 40 minutes; still a non compliant rate. Beans transferred to shallow pan and cooled to 36.0 F in 20 minutes. Found commercial potato salad containers cooling in prep cooler on MFU, 45.0 F. CDI- moved to WIC to continue cooling. Do not place TCS food into MFU coolers until 41.0 F or below. 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 .

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Utensils stored in container with loose debris in bottom.

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. WIC shelving with build-up beginning.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Cleaned utensils left in water bucket overnight.

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. Single use cups stored on or less than 6 inches off floor of MFU.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf : Facility could not produce required procedures. Verification within 10 days. For more information please visit: http://meck.co/FoodSafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.: Steamer bucket with dried food attached, stored as clean. CDI- sent back to dish machine, scrubbed and run thru cycle. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Cooked ribs, hot dogs, chicken, Cole slaw above 41.0 F on MFU. Refer to temperature chart. CDI- voluntarily discarded. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety: Heated corn on the cob from previous night not date marked. Opened hot dogs not date marked from previous day. CDI-dated with previous day’s date. 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: Collards dated 5/12. CDI- discarded voluntarily. 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 .

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. CDI- sent approved procedure document via email.

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. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety: Covered macaroni dropped 1 degree F in an hour during cooling process. CDI- uncovered and moved to blast chiller.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety: Cooked ribs and chicken from previous day not date marked. CDI- allowed to date with previous day’s date.

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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety: Found macaroni pasta cooling covered in WIC. CDI- PIC uncovered and moved to blast chiller.

5-103.12 Provide water under pressure to all fixtures.-Pf: MFU was in use for Door Dash service. Water was not turned on upon entry. CDI- PIC was able to provide water to hand sink by turning on generator.

2-301.14 When to Wash - P- Observed PIC enter the MFU, prep Rte foods, without a hand wash. CDI- Education provided to PIC on when to wash hands. After instruction EHS observed proper hand washing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed three large chickens at 100F. CDI- PIC reheat items to at least 165F. See temp chart.

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 and mac n cheese both cooling covered in prep unit. MFU cold hold equipment shall cool TCS foods. CDI- PIC voluntarily discarded the items.

4-101.19 Nonfood-Contact Surfaces - Observed soiled rag under cutting board. Ensure non food contact surfaces are non absorbent smooth, durable, and cleanable.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf- Observed no hot water at the start of the inspection. CDI- PIC made adjustment and EHS observed hot running water by the end of the inspection.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P REPEAT- 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P- REPEAT- Observed raw unwashed produce stored above RTE boiled eggs and RTE potato salad. Observed raw eggs stored above RTE pealed boiled eggs. CDI- PIC was able to correct the storage order since no physical cross contamination was observed. NOTE: Inspection occurred at MFU 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- REPEAT- 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 cream cheese and pealed commercial boiled eggs without a date. PIC stated items were from yesterday. Also observed pulled pork dated for 4/16. PIC stated item was thawed yesterday. CDI- PIC was able to properly date items. NOTE: if the violation occurs again during the next inspection full point deduction will occur with a discard to be recommended.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed large holes in screen door.

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 and cook chicken with bracelets and watches on the wrist.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P- Observed hose connected to hose bib without a back flow prevention device. CDI- PIC of commissary disconnected the hose and stated a back flow prevention device will be provided.

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. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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 food and dirt debris build up on floor on walk in cooler floor. Observed exposed wood on MFU floor. Also observed flooring damage on MFU.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee items stored with retail items in WIC and on MFU.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Raw bacon stored on top shelf in walk-in over ready-to-eat food. CDI- bacon moved to lower shelf.

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: Pulled pork cooked previous day and cooled overnight did not reach cooling parameters. CDI- voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Date marking not observed on containers in prep top on truck. Date marking not observed on milk in walk-in cooler. CDI- discussion and allowed to date with date of prep / opening.

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: Pulled pork tightly covered in dense volume cooled overnight, did not reach required temperatures within 6 hours.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed beans (127F) and chicken (121F) both below 135F. CDI- PIC reheated items to at least 165F. See temp chart.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- Observed no thin probe thermometer available during the inspection. A VR will occur no later than 2/28/20 to ensure a thin probe thermometer is provided.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed holes in the screen on back of MFU.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed portable cutting board in need of replacing or resurfacing due to deep cuts and grooves.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- REPEAT- Observed no Cl sanitizer test kit chart. PIC only had test strips. A VR will occur no later than 2/28/20 to ensure a complete sanitizer test kit is provided.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.PIC Melissa Sowell advised that no one currently has food safety manager certification. Repeat

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Green beans and pulled pork not under temperature control. PIC advised that he had a microwave and could reheat them. All items on the unit less than one and a half hours. Both reheated to 166F and 165F. Repeat

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf. Food thermometer reading at 37F in ice bath. Ice bath checked with calibrated thermometer and getting reading of 32F. PIC was unable to calibrate thermometer. Verification by 7/22/19 for replacement with a calibrated thermometer.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. PIC could only provide test strips for Quat sanitizer, but they are using chlorine sanitizer. Verification by 7/22/19 for chlorine test strips. Repeat

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed ribs (117F) and hot dogs (122F) both below 135F. CDI- PIC voluntarily discarded the items.

6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed flying insects throughout the unit.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. -REPEAT- Observed a portable cutting boards in need of resurfacing or replacing due to deep cuts and grooves. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed hot holding equipment to be non ANSI/ NSF. Hot holding equipment being used is for house hold use.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed unit using a Cl sanitizer however unable to provide a Cl sanitizer test kit. A VR will occur no later than 5/12/19 to ensure the unit obtains a proper sanitizer test kit.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed an open canned drink stored next to a food prep surface.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed raw steak stored above a closed container of RTE peppers and onions. EHS did not observe any physical cross contamination. CDI- PIC was able to correct the storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed slaw (48F), potato salad (48F), and cheese (50F) in the flip top unit above 41F. CDI- PIC voluntarily discarded the items.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment.- Observed no ambient air thermometer in the low boy reach in cooler.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- Observed a portable cutting boards in need of resurfacing or replacing due to deep cuts and grooves.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.- Observed PIC unable to provide proof of being a certified food protection manager. Work towards obtaining an ANSI accredited food protection managers course certification. Points will be deducted after 210 days of the permit.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed baked beans (100F), cooked corn (97F), hot dogs (91F) and, burgers (98F) all below 135F. CDI- PIC reheated all items to well above 165F see temp chart. PIC was provided with a TPHC form. EHS explained how TPHC is conducted and monitored.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed slaw (50F), pulled pork (50F), and potato salad (50F) all above 45F. EHS observed only prep unit functioning at 49F. PIC voluntarily discarded the items and voluntarily closed. A VR will occur no later than 10/1/18 to ensure the unit is properly holding TCS foods at or below 45F.

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 head hair without a head cover.

4-501.11 Maintain equipment in good repair.- Observed only cold prep unit functioning at 49F. PIC voluntarily closed.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.- Observed PIC unable to provide proof of being a certified food protection manager. Work towards obtaining an ANSI accredited food protection managers course certification. Points will be deducted after 210 days of the permit.

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 after a task that contaminated them. At the end of the procedure the PIC used his bare hands to turn the faucet off. This action recontaminates the hands. CDI - Education was provided and EHS observed proper hand washing.

4-702.11 Before Use After Cleaning - P- Observed 3-comp utensil sink with wash water and utensils in the rinse water vat. PIC was unable to provide sanitizer on the unit. Inspection occurred at the commissary so all utensils were moved to the large 3-comp sink in the commissary. CDI- PIC provided Cl sanitizer 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 pork ribs (110F), chicken (116F), pulled pork (119F), and chili (89F) in a hot hold unit for service. PIC he was attempting to reheat the items for an hour in the hot hold unit. CDI- PIC took all items into the commissary kitchen and reheated them to well above 165F. See temp chart. NOTE: PIC was informed reheating should occur in/on approved equipment.

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 three large containers of chicken at 51-57F. According to the PIC the items were cooked last night and cooled. With more than six hours of cooling occurring the chicken did not meet the correct cooling parameter. CDI- PIC voluntarily discarded the items. PIC voluntarily denatured the items with bleach. NOTE: Permit states, This MOBILE FOOD UNIT is prohibited from the process of cooling prepared foods. Installed refrigeration shall be reserved for maintaining cold food at or below 45F.

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 chicken that was cooked yesterday according to the PIC not date marked. CDI- PIC voluntarily discarded the chicken.

7-207.11 Store labeled, employee medications to prevent contamination. -P- Observed PIC medication stored near clean utensils. CDI- PIC moved items to car.

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 chicken on the unit not meet the correct cooling parameter. CDI- EHS provided EHS with MCPHD cooling poster and explained proper cooling methods. PIC voluntarily discarded the chicken. NOTE: Permit states, This MOBILE FOOD UNIT is prohibited from the process of cooling prepared foods. Installed refrigeration shall be reserved for maintaining cold food at or below 45F.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.- Observed several squeeze bottles and shakers not labeled on the unit. PIC labeled items.

6-202.15 Protect outer openings of establishment from insect or rodent entry.- Observed PIC cooking on grill without screens up during operation. NOTE: Permit states, Unit has a screened area where the hinged lid smoker/grill is located. Screens must be in place during operation. All cooking shall be done on the hinged lid smoker/grill or at the commissary for hot holding on the unit.

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 the ice scoop handle placed inside the ice.

4-202.16 Nonfood-Contact Surfaces - C- Observed a cloth under a cutting board. This item is absorbent, ensure all non food contact surfaces are clean, smooth and easily cleanable.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- PIC was unable to provide a sanitizer test kit while on the unit. CDI- PIC obtained a sanitizer test kit from the commissary during the inspection.