HUNGRY HOWIES FLAVOR FACTORY #2

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple food contact utensils stored as clean that were visibly soiled and greasy. CDI: PIC put items in 3-comp sink for W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 .

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed no written procedures for employees to follow when responding to vomiting or diarrheal events on MFU. CDI - EHS provided sample written procedures for employees to follow when responding to vomiting or diarrheal events, as well as cleanup poster. 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 labeled bottle of sanitizer at chemical storage. When tested, EHS observed bottle in excess of 400 ppm QAC. CDI - PIC added water to spray bottle, diluting contents to approximately 200 ppm QAC.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf test strips not working expiration date, February 20 21

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no CFPM on site at time of inspection, when food prep was occurring. Ensure CFPM is on site during all hours of operation and food preparation.

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 an employee’s open bag of peanuts stored over three comp sink, specifically over drying board where clean utensils and equipment were being stored. CDI-PIC relocated employee food.

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 food buildup from previous day on various parts of equipment that had not yet been in use today. Increase cleaning thoroughness.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf. Observed signed employee health agreement missing non-typhoidal salmonella. CDI - EHS provided updated employee health postings to PIC. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 during inspection. CDI - EHS provided V/D procedures to PIC. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live ants on prep unit. CDI - PIC removed pests and thoroughly wiped down equipment.

3-304.14 (D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled wiping cloth hung on hand sink splash guard. CDI - PIC removed cloth.

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 cleaning needed on hood vents.

NOTE: The inspection occurred at the commissary. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.- Observed PIC unable to provided documentation of being certified in an approved food protection managers course.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.- REPEAT- Observed trash and debris at the dumpster on the ground.

NOTE: The inspection occurred at the commissary. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.- Observed PIC unable to provided documentation of being certified in an approved food protection managers course. Unit has 210 days from issuing of the permit to obtain the certification.

6-301.14 Post a handwash sign at each handsink. - Observed no hand wash sign at the hand sink.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed doors open during the inspection.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.- Observed trash and debris at the dumpster on the ground.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mozerella and pizza sauce above 41 F. CDI- placed on TPHC

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled spice shakers.