ACE OF SPUDS

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw shrimp being stored above ready to eat foods on shelf in reach in cooler. CDI: PIC removed shrimp to place on ice to cool down as it was also above 41F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 container of cheese being held in grill drawer cooler and a container of potatoes being held in prep reach in cooler and a container of raw shrimp being held in reach in cooler all above 41F. See temp chart. CDI: PIC placed raw shrimp in a cooler of ice to rapidly cool and voluntarily discarded other items.

4-501.11 Maintain equipment in good repair. Observed torn gasket on prep reach in cooler and same door to cooler unable to be fully shut due to gasket. PIC stated he has plans to replace gasket.

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. Observed no written TPHC procedures available during inspection. CDI-PIC drafted TPHC procedures with help of EHS to be available for the health department upon request. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee with jewelry on wrist preparing food. CDI-Employee removed wrist jewelry.

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. Observed heavy buildup of oil on sides on fryer. Clean frequently to avoid accumulation of soils.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one (1) portion of TCS food (cheddar cheese) in grill drawer at 65F. Observed four (4) portions of food (potato chunks, potato skins, cooked chicken wings) in prep unit rise from 44F to 47F over course of inspection. Ambient temperature of units were sufficient for cold holding TCS foods. CDI - EHS placed items on TPHC and attached disposal stickers to items. EHS provided blank TPHC sheet to PIC to be used at their discretion. 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 .

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 four (4) working containers (water, oil, and Worcestershire sauce bottles, salt shaker) with no labels. CDI - Labels were attached to stations where containers were held.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed open driver cabin and service windows. Observed no pest entry at time of inspection. Close doors and windows and/or utilize insect screens, mesh windows, or fly fans to prevent potential pest entry.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed PIC with dry cloth on apron belt. Observed wiping cloth held in bucket of soap and water. Store any in use wiping cloths in concentrated sanitizer.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed three (3) stacks of single service fry boxes with exposed food contact surfaces. CDI - EHS inverted packages to prevent potential contamination. Store single service articles off of the ground and protected from splash or debris.

5-202.12 Provide at least 100F water at handsinks. Observed one hand sink in main prep area only reaching 91 degrees .

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. Observed faces of equipment and bottoms of pull out drawer in need of cleaning due to build up of food debris.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf. Observed hot water issues continue at commissary plumber is to be at location today to address the issue.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed bagged raw shrimp stored in same container with bagged diced chicken. CDI reordered storage. For more information on food storage order please visit: http://meck.co/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. Observed floors in food truck in need of cleaning.

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 does not have vomiting and diarrhea policy on truck. Cdi provided required information.

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. Observed potato skins and diced potatoes cooling at insufficient rate to meet cooling parameters. CDI vented and proper cooling achieved.

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 one opened and nearly full container of heavy cream without date mark. All other RTE TCS items were properly date marked. CDI - voluntarily discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed exterior surfaces of cooking equipment stored on truck showed build up of grease and burned on debris, especially oven and surrounding areas. Hood looked clean today. Inspection was conducted at the commissary while PIC was operating both in the commissary kitchen and loading truck for use later today.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at hand sink in commissary kitchen. CDI- Commisary kitchen manager provided paper towels. NOTE: Inspection occurred at MFU commissary.

3-202.11 Temperature - P,PF- Observed shredded cheese, sliced cheese, and smoked sausage being received by PIC above 41F. CDI- PIC just arrived from the store 30 mins prior to the inspection ending. PIC was able to place items in a walk in freezer to quickly cool. NOTE: PIC is transporting items in ice chest cooler without ice. PIC was informed all TCS foods shall be transported under temp control of 41F or below.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed plastic and metal pans stored clean according to PIC stacked together in the dry storage area with sticker residue left on them. CDI- PIC was instructed to re wash items properly before next use.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -REPEAT- Observed cooking equipment, shelving, hood system on MFU in need of cleaning due to grease and dirt debris build up. NOTE: Point deduction has been left at half since violation is low risk and stagnant however full point deduction will occur if the violation is noted during the next inspection.

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 can wash back flow prevention device attached to hose bib however EHS observed spray nozzle attached. CDI- PIC disconnected the nozzle.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf. Observed employee touch potatoes with fingers. CDI items discarded. *Inspection completed at commissary.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed vegetables stored above cooked chicken. CDI items relocated. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed cooked lobster and raw shrimp stored in the same container. CDI items relocated.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Clean thermometer before use and after cleaning. Observed thermometers on the truck that were soiled with debris. CDI items moved for cleaning/replacing.

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 rack of potatoes from the night before at 45F. CDI items discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed shredded cheese, mozzerella cheese, butter, mayo, sliced sausage over 45F. CDI items moved to freezer. Facility placed items in reach in drawer on truck from walk in cooler. Suggest checking reach in unit before storing for service.

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 potatoes, hot sauce with butter, and pan of food not dated. CDI items dated.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed all thin probe thermometers on the truck that said low battery and not operational. verification required.

4-501.11 Maintain equipment in good repair. Observed gaskets on truck that were split and wearing away.

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

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P- Observed pre- portioned chicken (55F), chicken wings (45F) shredded cheese(45F), and sliced cheese(45F) from 10:30 according to pic. After 60 mins of first temp items did not meet proper cooling parameters see temp chart. No cooling occurred. CDI- PIC was able to place items on TPHC. 10AM-2PM to be discarded. NOTE: No signature occurred due to covid19 pandemic however PIC SWERLIN GOODWIN was present during the inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed two in use spray bottles of pink cleaner not labeled. CDI- PIC labeled bottles.

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 shredded chicken, chicken wings, shredded cheese, and sliced cheese all covered or in bags in either reach in cooler, prep unit, or cold hold drawer attempting to cool. Items did not meet proper cooling parameters. PIC was able to place items on TPHC. 10AM-2PM to be discarded. EHS explained all cooling shall occur at the commissary with approved methods.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed in use metal shakers without labels.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - During the inspection front windows were open during the inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- Observed grease and food debris build up on cooking and hot holding equipment.

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 minor food debris and dark build up in hard to reach areas of the floor. Hard to reach areas are underneath and behind equipment.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed blue date marking tape left on plastic pans after they had been washed, rinsed, and sanitized. Observed three greasy plastic prep cooler pans stored as clean. CDI - all items were returned to dish area to be rewashed, rinsed, sanitized, and air dried.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found several items above 41F in cold holding equipment. CDI- placed all cold food on TPHC to be discarded at end of service; 9:00 pm.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found cooked chicken wings and sliced chicken not date marked. Chicken was transported in a date-marked container but removed and placed in undated containers. Once dated, ready-to-eat food shall be remain dated until sold or discarded. CDI- items dated with prep date of 7/10.

6-501.111 Keep the premises free of insects, rodents, and other pests. Fly noted on truck.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed soiled cloth stored in the hand sink. CDI- PIC removed the item.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed chicken (45F), cheese (45F), and potato skins (44F) all above 41F. CDI- PIC was informed all TCS foods must be cold held at 41F or below. Per state memo no point deduction for the first time the violation is noted during 2019. However, during the next inspection point deduction and corrective action will occur.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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- REPEAT- Observed chicken and cooked broccoli without dates. CDI- PIC voluntarily discarded the items.

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 an employee wash hands after adjusting clothing and at the end of the procedure the employee turned the facet off with bare hands. This action recontaminates ones hands. CDI- Education was provided and EHS observed proper hand washing.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P- Observed PIC touch baked potatoes with bare hands. CDI- EHS cooked potato to 181F.

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 RTE chicken dated for seven days however the chicken was at 44-45F. At 42-45F TCS foods may only be kept for four days. CDI- Education was provided to PIC on proper date marking. PIC dated item for four days. NOTE: TCS foods held at 42-45F may only be kept for four days. TCS foods kept 41F or below may only be kept for seven days. Day of prep is day one. NOTE: In 2019 all TCS foods must be kept at 41F.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.- Observed all shakers to be in use without proper labeling.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.- Observed wiping cloths in sanitizer stored on the floor.

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 Ac/heat vent with dirt debris build up. Also observed hard to reach areas of walls and floors with minor food debris build up. Hard to reach areas are behind or underneath equipment. Clean areas noted as often as needed to prevent or reduce the build up.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed raw shrimp in a plastic container stored above sour cream in the reach in cooler. EHS did not observe any physical cross contamination. CDI- An employee was able to correct the storage order.

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 diced chicken at 51F, in a sealed bag, attempting to cool at 5:25 PM. At 5:40 PM the item was still at 51F. Cooling did not occur. CDI- PIC voluntarily discarded the item. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P- Observed diced tomatoes at 50F, in a sealed plastic container, in the flip top, and attempting to cool at 5:25 PM. At 5:40 PM the item was still at 50F and cooling did not occur. CDI- PIC voluntarily discarded the item. EHS provided PIC with a MCPHD cooling parameter poster. Permit states: The MOBILE FOOD UNIT/PUSHCART will report to the COMMISSARY for the purpose of food preparation where applicable; restocking supplies; servicing and required cleaning each day the unit operates. This includes the process of cooling.

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 diced tomatoes and diced chicken both not meet a cooling parameter. Items were attempting to cool in sealed containers. CDI- PIC voluntarily discarded the items. EHS explained proper cooling methods to the PIC. Permit States: The MOBILE FOOD UNIT/PUSHCART will report to the COMMISSARY for the purpose of food preparation where applicable; restocking supplies; servicing and required cleaning each day the unit operates. This includes the process of cooling.

6-202.15 Protect outer openings of establishment from insect or rodent entry.- Observed front door window open during the inspection. Provide a protective screen or keep window closed when in operation.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label.- Observed 3-comp wash water being used at 98F.