GUSTAVOS HOT DOGS

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a metal box was in the bowl of the hand sink restricting it from being used. CDI - box moved.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed thermometer would not display a temperature and would just flash. Facility must provide proof of a thin probe thermometer within 7 days. Verification required.

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 (1) bin holding two packages recently opened hot dogs (one pork, one beef) prep unit with no date mark. Per conversation with PIC, TCS foods are used within 24 hours. CDI - EHS attached date label to hot dog bin. Date mark TCS non date exempt foods to be used within 7 days, particularly larger commercial portions. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one (1) sanitizer spray bottle with slightly faded labeling written directly on the bottle. EHS observed sanitizer concentration at approximately 0 ppm chlorine. Directed by food employee (engaged in plating and food prep), EHS located chlorine bleach stored within one (1) unlabeled squeeze bottle in cabinet beneath the hand sink. CDI - EHS added chlorine bleach from available supply to spray bottle until solution reached a concentration of approximately 100 ppm chlorine as tested by EHS and MFU test kits. EHS rewrote sanitizer onto spray bottle using sharpie and affixed label to bleach squeeze bottle. Label chemical containers accordingly.

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 soil splash on walls above 3 compartment sink and steam kettle. Clean walls of MFU as needed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing food (reheating burgers and chicken skewers, etc.) without a hair restraint.

4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf Observed chlorine sanitizer solution in labeled sanitizer spray bottle at a concentration of approximately 10 ppm when initially observed using EHS and MFU test strips. CDI - EHS added additional available bleach to sanitizer bottle until a concentration of 50 ppm was observed.

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 (1) large, recently opened bag of mozzarella in prep unit with no date mark. Per conversation with PIC, TCS foods are used within 24 hours. CDI - EHS attached date label to mozzarella. Date mark TCS non date exempt foods to be used within 7 days. 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 .

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 multiple TCS foods (four (4) items in prep top (lettuce, tomatoes, mozzarella and commercial coleslaw portions, and three (3) items in prep underside (chicken kabobs, diced steak, and diced chicken) actively cooling. Ambient temperature of unit was approximately 38F; food items was cooling effectively, with the exception of chicken kabobs. Per conversation with PIC and translator, items were prepared on MFU and stored in cooler. CDI - EHS removed lid from kabobs to improve cooling. Cool all TCS food portions at commissary and transport TCS food at 41F or less at all times. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 two (2) shakers (Salt, seasoning) in use on cook line without a label. CDI - EHS attached labels to shakers.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing food without a hair restraint. CDI- employee put on a hair restraint.

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 exterior of hot-holding unit for chili and nacho cheese.

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 shakers in use on cook line without a label.

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. - Observed ketchup packets stored on the floor near back door.

5-304.13 If not in use, a water tank and hose inlet and outlet fitting shall be protected using a cover. Observed waste water outlet on the underside of the mobile food unit with only ball valve in place.

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 sticks cooling on prep cooler on unit in a covered containers. The chicken sticks were stacked five-high. CDI- chicken sticks were placed on shallow pan and broken down to one layer of uncovered containers. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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. Facility does not have a diarrheal and vomiting procedure on hand. CDI- documents were provided to establishment by inspector.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI Thermometer was not working at time of inspection. VR- facility has up to ten days to provide a working thermometer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed green salsa, sour cream, chicken, and cheese all above 41F see temp chart. CDI- PIC voluntarily discarded the items. PIC stared the prep unit is not functioning while in transit. NOTE: Permit states PIC shall provided power to MFU cold holding and hot holding equipment while in transit. If the violation occurs again pemrit action will occur.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed hood system and cooking equipment with food and grease residue build up. Clean as often as needed to prevent ad reduce build up.

5-304.13 Protecting Inlet, Outlet and Hose Fitting - Observed waste water outlet not in use and not protected.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed chicken, cheese, cut lettuce, cut tomatoes, green salsa, sour cream, and hot dogs all above 41F. See temp chart. CDI- PIC voluntarily discarded the items.

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 in use squeeze bottles and shakers in use on the cookline without a label.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - Observed a large amount of dead bugs on the light shield. 6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flies throughout the MFU. 6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed door and window open without protection from outdoor pests.

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 light shield with dead bugs and grease residue build up.

2-301.14 Wash hands before donning gloves and between gloves uses. Wash hands after activities that contaminate them. -P- Observed PIC preparing raw chicken with gloved hands. PIC discarded gloves and don new gloves without a proper hand wash in attempt to prep RTE foods. CDI- PIC was informed of the violation and corrected the employee before any cross contamination occurred. After instruction was provided EHS observed proper hand washing.

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 cut tomatoes, cut lettuce, hot dogs, sausages, slaw, and salsa all prepared today and wold kept longer than 24 hrs if not sold according to the PIC. CDI- PIC date marked all items. NOTE: If TCS foods are made and may be kept longer than 24hrs they need a date mark.

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 RTE foods and cooking with long hair however, not wearing the proper cover.