LITTLE TASTE OF CHICAGO, A

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes in prep top unit and raw chicken in upright refrigerator holding above 41F. PIC stated both items had been prepared that morning. CDI - PIC placed items in upright freezer to rapidly cool. EHS recommends items be cooled to 41F or below prior to placing in truck refrigeration. - 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 .

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 accumulation of dirt/ food debris on fronts of equipment. - 0.5 -

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed shelving in upright refrigerator losing white rubber covering and beginning to rust. Repair/replace to provide for smooth easily cleanable surface. Repeat.

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. Clean exteriors of containers and equipment as needed. Observed buildup of food debris on outside surfaces of clean utensil storage and bottom portions of refrigeration doors. Repeat.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed shelving in upright refrigerator losing white rubber covering and beginning to rust. Repair/replace to provide for smooth easily cleanable surface.

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. Clean exteriors of containers and equipment as needed. Observed buildup of food debris on outside surfaces of clean utensil storage and bottom portions of refrigeration doors. - 1 - REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed water faucet at 3 compartment sink would not turn off without pump being switched off. Repair to allow water flow to be restricted with pump activated. - 1 - REPEAT Points were not escalated due to issue being a different problem from previous notations.

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 one (1) bottle honey mustard and one (1) bottle of commercial ranch dressing without labels. Bottles labeled

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. Clean exteriors of containers and equipment as needed. Observed buildup of food debris on interior of prep reach in. Repeat.

5-205.15 Maintain a plumbing system in good repair. Observed handwashing sink slow to drain. Repair so that sink drains freely. Improvement since last inspection.

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 buildup of food debris on interior of prep reach in. - 1 - REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed handwashing sink slow to drain. Repair so that sink drains freely.

6-201.15 Mats and duckboards shall be removable and easily cleanable. Observed multiple flattened cardboard boxes on floors. Per conversation with PIC, these were used to catch spilled excess oil. Utilize cleanable, non slip mats on flooring as needed. - 0.5 - REPEAT

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 no written procedures for employees to follow when responding to vomiting or diarrheal events. CDI EHS provided sample written procedures for employees to follow when responding to vomiting or diarrheal events.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinsing off gloves at handsink after working with raw food, before removing gloves, donning new pair, and continuing raw food preparation. CDI - EHS and employee discussed proper handwashing procedures: Remove gloves from hands, apply soap and wash for 20 seconds, then rinse and dry hands, turning off faucet without making barehand contact.

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 one (1) bottle of mild sauce and one (1) bottle of BBQ sauce in red squirt bottle2 and one (1) bin of flour with no labeling. CDI - PIC affixed labels to these items.

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 one (1) stack of single service articles (fry boxes) stored in seasoning pan of prep table with exposed food contact surfaces. CDI - EHS removed boxes from seasoning pan and inverted to prevent potential contamination.

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 minor buildup of grease and debris on faces of equipment. Clean as needed.

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 underneath standing equipment and tables throughout MFU with buildup of grease and food debris. Clean beneath stand in place equipment as needed. REPEAT 6-201.15 Mats and duckboards shall be removable and easily cleanable. Observed multiple flattened cardboard boxes on floors. Per conversation with PIC, these were used to catch spilled excess oil. Utilize cleanable, non slip mats on flooring as needed.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site during inspection. Obtain FPM certificate. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-303.12 A cap and keeper chain, closed cabinet, closed storage tube, or other APPROVED protective cover or device shall be provided for a water inlet, outlet, and hose. Observed no cap on wastewater outlet. PIC stated he had already ordered a new cap.

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 underneath equipment and tables throughout MFU with buildup of grease and food debris. Clean. REPEAT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with expired ANSI certification (expired 05/06/2024). PIC demonstrated knowledge via answering questions during and after inspection. For more information on becoming a certified food protection manager 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 For more information please visit: http://meck.co/FoodSafety. Observed no written procedures for employees to follow when responding to vomiting or diarrheal events. CDI EHS provided sample written procedures for employees to follow when responding to vomiting or diarrheal events.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink readily accessible and unblocked; however, handsink had one (1) employee water bottle stored in its basin. CDI - EHS moved water bottle to readily available storage and washed hands at the start of the inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one (1) serving of seasoned fries in steamer tray at approximately 107F. Per conversation, fries are not to be held long term; steamer tray is used to mix and season fries. CDI - PIC voluntarily disposed of fries as new batch was made. 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 one (1) bottle of mild sauce in red squirt bottle and one (1) bin of flour with no labeling. CDI - EHS affixed labels to these items. Notes: observed several bottles of brown mustard in prep unit. Bottles were visually distinct from other condiments and centralized in one location.

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 grease buildup on rear sides of equipment and vent hood. Observed minor soils at flooring of prep table and sink. Clean as needed.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing sink blocked by folding camp chair at beginning of inspection. CDI - PIC folded up chair and removed from sink area. - 2 - REPEAT

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 buildup of grease on faces of equipment. - 1 - REPEAT

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed nhandwash blocked . Observed handwash blocked repeat

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 buildup of grease on faces of equipment.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.: Observed large container of hand sanitizer stored in hand sink. CDI-removed

Observed build up on shelving, sides of cooking equipment, and sided of prep unit. 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. 4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Clean inside of reach in.

Observed build up under equipment. Observed build up on hood filters. 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.

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 written vomiting and diarrhea plan . CD I provided vomiting and diarhea.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed thermometer for measuring food temperatures not being cleaned and sanitized between uses. CDI corrected during inspection by instruction.

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: http://meck.co/FoodSafety. Observed chicken being cooked with non continuous cooking process. CDI instructed PIC on techniques to finish cooking chicken to eliminate this process.

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

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 grease deposits and debris on faces of 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 floors in truck in need of cleaning.

3-202.11 Temperature - P,PF. Refrigerated TCS food shall be at a temperature of 41F or below when received. Inspected food truck at the commissary while PIC was preparing food. Observed provolone in walk in cooler at 46F, raw chicken tenders and wings being processed and measuring 51-60F. PIC said that he had just come from the store with these items and had transported them without using a cooler or ice packs. CDI - had PIC move all items to walk in freezer in the commissary to rapidly chill. Chicken reached 39F within 30 minutes, provolone cooled more quickly. Directed PIC to use a cooler and ice packs for every trip to the store from now forward.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris and buildup on surfaces throughout truck. A deep cleaning is needed.

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 hand sink soap dispenser and floors of truck in need of better cleaning.

6-303.11 Intensity-Lighting - C. Observed two of four truck hood lights burned out.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Hand sink was blocked by the cooler and there were scrubbers and items stored in the hand sink. Moved all.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken in reachin cooler at 45F. Observed provolone in prep unit at 43F. Units are properly functioning but the generator was not running during transport so food did not maintain proper temperatures. Raw chicken was marinated on the unit. Discontinue this and begin marinating at the commissary where ambient air temperature is lower. Provolone will be discarded at the end of the shift (less than 4 hours from pull time at commissary).

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of single service containers on the floor. Move to shelving.

4-501.11 Maintain equipment in good repair. Observed gasket hanging loose on the prep unit. Repair. Points not elevated due to different issue than last inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris and buildup on handles and doors of coolers, freezer, tabletops, etc. A good deep cleaning is needed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed bagged raw chicken stored in the walk in cool on a rack above RTE sauces. CDI- PIC was able to correct the storage order due to no physical cross contamination 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 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 three containers of beef broth and a pot of RTE beef without date marks. PIC stated items were from Saturday (4 days ago). CDI- PIC voluntarily discarded the items.

4-501.11 Maintain equipment in good repair. - Observed reach in cooler on MFU non operational. PIC stated operation has been canceled for today and will not operate until equipment is repaired and functioning properly.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed all equipment on MFU in need of cleaning due to food debris and food residue.

5-304.13 Protecting Inlet, Outlet and Hose Fitting - Observed waste water outlet with missing cap. Provide.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of cleaner/sanitizer that were on unit (blue liquid on grill and clear liquid above 3-comp sink) and were not labeled (label on bottle had rubbed off). CDI PIC labeled bottles

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cheese (45F), and cut tomatoes (45F) both above 41F. CDI- PIC voluntarily discarded the items. Low boy prep unit functioning at 42F.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P observed chlorine sanitizer over 200ppm chlorine. CDI- diluted with water to 100ppm.