A WORTHY DOG MFU

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

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 a container of Cole slaw being stored in prep flip top cooler and a package of hot dogs being held in prep reach in cooler both above 41F. See temp chart. PIC stated unit became unplugged en route to today’s location and was plugged back in approximately 20 minutes prior. EHS observed ambient air temperature decreasing during inspection. CDI: PIC placed both items in chest freezer to rapidly cool. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed various TCS items holding above 41F in prep top. Items in bottom of unit were 41F or below. CDI - Items in prep top put on emergency TPHC. - 1.5 - 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 .

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - Observed employee health policy poster posted on MFU but no signed copy of policy or signed acknowledgement of policy available on MFU. - CDI - PIC signed poster. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf - Observed trash can stored directly between hand sink and prep table blocking access to sink. - CDI - PIC moved trash can to another location on MFU.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed various TCS items holding above 41F in multiple refrigeration units (see temperature chart). Per PIC, generator was having issues upon arrival but have since been mediated. EHS observed all units ambient temperatures holding at 41F or below and generator to be properly functioning. EHS does not believe issue is related to refrigeration equipment malfunction. EHS recommends replacing generator if issues persist. - CDI - PIC placed items on emergency TPHC to be discarded at 6PM once service ends. 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 .

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 minor floor damage under prep unit near door to MFU. Repair.

5-104.11 Provide an approved water source for use. -Pf Observed PIC dumping waste water with a food grade hose and then they had started to hook a garden hose for the clean water. EHS explained they have to have a food grade hose for water (not the one they have used for dumping waste water), they had another one in their truck, it was too short. VR REQUIRED 6/2/2023

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; Procedure not provided on unit. CDI. Handout given to PIC during inspection. Zero point deduction.

2-301.14 When to Wash - P - Observed employee step out and back on mfu and put on new gloves and begin food preparation without washing their hands. CDI by instruction.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed cooked pulled pork cold holding above 41 degrees F. CDI

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked peppers at 89F on grill top. CDI peppers reheated to 194F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed smoked sausage, polish sausage, and shredded cheese above 41F. Repeat.

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 Observed facility using TPHC for house made cole slaw but no written procedures or time stamp provided. Time stamp written on slaw. Verification required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cheese (50F), salsa (49F), slaw (49F), and sourkrout (50F) all above 41F. CDI- PIC was able to place items on a 4 hour time hold 4-8PM. EHS provided PIC with a MCPHD TPHC form. NOTE: Permit states - This MOBILE FOOD UNIT must provide power to maintain operation of hot or cold holding equipment anytime food is on the unit whether the unit is in transit or stationary. In the absence of a public power supply, the PERSON IN CHARGE shall use a generator or power inverter. Unit has a mounted generator.

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 thin probe thermomter at the start of the inspection. CDI- EHS obtained a thin probe thermomter by the end of the inspection.

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

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

6-202.15 Protect outer openings of establishment from insect or rodent entry.- Observed front door open without protection from out door pests. PIC provided screen at the end of the inspection.