22 STREET KITCHEN

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 bag of shredded cheese being held at 50F in low boy cooler. CDI: PIC stated bag of cheese was out of cooler recently to build menu items. CDI: Cheese placed in chest freezer to rapidly cool.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed a 5 gallon bucket of sanitizer being stored on floor of MFU. Store containers of sanitizer off the floor to prevent contamination of food, equipment and utensils.

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 containers of sliced tomatoes, salsa and shredded cheese being held in prep flip top cooler and salsa being held in prep RI cooler all above 41F. See temp chart. PIC placed all items on TPHC. VERIFICATION REQUIRED within 3 days to ensure cooler is maintaining foods at proper temperature.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a zip lock bag of black beans being held in low boy cooler without a date mark. PIC stated beans were opened from a can this morning and may or may not be used today. CDI: Employee date marked bag of beans.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee marker being stored on cutting board on prep counter. Remove marker to prevent contamination of food and equipment. REPEAT.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed items inside the basin of the handsink. Items were removed. Keep accessible at all time when in operation and food preparation. CDI - items removed.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed. Sanitizer spray bottle not labeled. CDI - PIC 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.Observed exterior of thermomter sticky. Clean and maintain clean as this is used to take temperature of foods and can be a form of cross contamination.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a pack of cigarettes with supplies of food for the food truck. Remove to prevent contamination.

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) bag of lettuce, prepared on day of inspection and actively cooling, with no date mark. Per conversation with PIC, all other undated, non date mark exempt TCS food items (pico de gallo, shredded lettuce, etc.) were held in prep top and would either be dated at end of shift (should any remain) or disposed of within 24 hours. All other long term TCS food storage was date marked. CDI - EHS wrote date directly on lettuce bag. 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 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 one (1) cooling TCS food item (lettuce) cooling from prep. Lettuce was initially cooling at an insufficient rate in prep unit. CDI - PIC placed lettuce in reach in freezer to finish cooling. EHS provided ambient ingredients cooling chart. 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 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) back up metal shakers of salt at prep area with no labels. Observed two (2) squeeze bottles at grill shelf (cooking butter and oil) with no labeling. CDI - EHS affixed station labels to grill area and seasoning shelf.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed one (1) large bucket for in use wiping cloths stored directly on the floor at an initial concentration of approximately 50 ppm QAC. CDI - Food employee added additional available sanitizer to bucket and mixed before washing hands and returning to food service. Sanitizer was observed at approximately 200 ppm QAC when examined by EHS and establishment test strips. EHS placed bucket at elevated point beneath handsink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed five (5) portions of TCS items (shredded cheese, sliced tomatoes, salsa cups, and cut lettuce in prep top, bagged lettuce in prep unit underside) above 41F. Per conversation with PIC, prep unit had been briefly intermittently open prior to EHS arrival. Minimal cooling was observed within unit when closed. CDI - EHS affixed a TPHC label to prep unit (10a - 2p). After remainder of service, remaining TCS foods (lettuce, cut tomatoes, cheeses) shall be disposed of. EHS has provided blank TPHC chart to PIC, in the eventuality that TPHC procedures are to be made permanent and PIC wishes to expand TPHC to cold holding units.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed onions and peppers being held on TPHC with no time stamp. Per conversation with PIC and review of posted TPHC instructions, items are to be labeled for TPHC via tape placed on hot box. When observed, items were above 135F. CDI - Time stamp of 10a - 2p was placed on hot box.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one (1) bucket of properly concentrated sanitizer solution holding an in use wiping cloth on back flat surface of closed prep top. CDI - EHS rotated wiping cloth bucket to drain board of 3 compartment sink.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) sealed and unopened box of commercial tortilla chips stored on ground next to reach in freezer. Elevate packaged food items to prevent potential contamination.

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 two (2) stacks of single service articles (to go boxes) on racks with exposed food contact surfaces. CDI - EHS inverted boxes to prevent potential contamination.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping clothes stored on table beside prep unit. CDI - Clothes were placed in sanitizer bucket. - 0.5 -

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 container of ground beef in commissary cold storage not dated. CDI - PIC stated food was prepared the previous day. Item was dated. - 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf- Observed chicken thawing in 3 comp sink. CDI- PIC started cooking items during the inspection.

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 squeeze bottles and shakers next to grill without a label. CDI- PIC labeled items.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.Observed bowl stored in handsink. CDI bowl moved.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed onions and peppers that were held on TPHC and not time stamped. CDI items marked with masking tape.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed PIC with worn symptoms of health policy and disclosure and restrictions. CDI provided new policy with restrictions and employee health agreement.

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 PIC with vomit and diarrhea template and not full plan. CDI copy of full plan provided.

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: http://meck.co/FoodSafety. Observed raw turkey stored above raw shrimp in 3 comp sink. CDI items relocated. Observed raw mushrooms stored above sliced cheese in reach in. Suggest facility wash produce prior to bring on the unit like tomatoes. CDI items relocated.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed chicken philly come off the grill at 147F. CDI item finished until it reached 167F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed peppers and onions and chicken in reach in unit holding below 135F. CDI items placed on TPHC suggest using TPHC to maintain safety of foods if 135F can not be maintained. Provided and filled out TPHC procedures.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed raw shrimp that was thawing in 3 comp sink to be stored for later. Suggest thawing product in reach in or walk in until needed. CDI shrimp placed in reach in.

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 washed tomatoes stored in a plastic bag. CDI items moved.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed few flies present inside of MFU. - 1 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed shredded cheeses, sliced tomatoes, and cut lettuce cold holding above 41 F in reach in and prep coolers, see temperature chart. CDI. Time instead of temperature will be used for remainder of operation (2 hours).

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 a need for improved cleaning of floor in between/underneath cooking/cold holding equipment. Zero point deduction.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed a utensil stored inside hand sink at beginning of inspection. CDI. Utensil was removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety; Quaternary ammonia sanitizer in spray bottle and wiping cloth bucket was noted at levels above 400 ppm. CDI. Sanitizer was diluted during inspection and noted at proper range.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf; Observed bag of frozen shrimp thawing at room temperature in sanitize compartment of 3 compartment sink. Shrimp was still frozen solid. CDI. Shrimp was relocated to reach in cooler to thaw.

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 single use/bulk items stored inside all compartments of 3 compartment sink. CDI. Items were removed. Please limit use of sink to washing, rinsing and sanitizing.

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 a need for improved cleaning around hard to reach areas at grill and prep area.

3-403.11 Reheating for Hot Holding - P Ensure that foods are reheated fully to 165F. Observed ground turkey meat reheated to around 130F during the inspection and placed in hot holding. Reheated during the inspection.

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 tomatoes in prep unit station being cooled using the prep top. Ensure that tomatoes are cooled in reach in units because they aren't under constant use.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Ensure that wet wiping cloths are not stored on counter tops in between uses. Wet wiping cloths were placed in sanitizer bucket during the inspection(CDI)

4-501.11 Maintain equipment in good repair. Observed torn gasket channels in reach in unit

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented.-P Observed spoiled lettuce stored with foods not spoiled in walk in cooler. CDI - PIC voluntarily discarded. -1-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw shrimp at 44F in one prep cooler and sliced tomatoes at 46, shredded lettuce at 48F in another prep cooler left in place overnight following a food truck event. CDI - PIC voluntarily discarded and declared foods on TPHC temporarily until units can both be serviced. EHS advised to inform MCPH if TPHC becomes standard process on this truck. -1.5-

4-203.12 Ambient air and water thermometers shall be accurate.-Pf Observed ambient air thermometer reading 31F in cooler with air above 40F. CDI - PIC installed a hanging air thermometer inside unit. -0-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed shakers of seasoning and squeeze bottles of oils without labels. -1-

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 handle payment and wash hands to prep ready to eat foods. At the end of the employees hand wash a bare hand was used to turn the faucet off. This action recontamiantes ones hands. CDI- Education was provided on how to properly wash hands. After instruction was provided EHS observed proper hand washing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed grilled onions (118F), grilled peppers (107F), and burgers (118F) all below 135F. CDI- PIC was able to place items on TPHC 11AM-3PM to be discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cut lettuce, cut tomatoes, cheese, sliced cheese, cheese dip/sauce, and shrimp all above 41F, see temp chart. Cold holding units were functioning 50-57F. PIC voluntarily discarded items and voluntarily closed. A VR will occur no later than 6/13/20 to ensure all TCS foods are cold held at 41F and cold holding equipment is functioning properly.

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 shakers and squeeze bottles without a label.

4-501.11 Maintain equipment in good repair. - Observed cold holding equipment functioning at 50-57F. PIC voluntarily closed. EHS will follow up to ensure cold holding equipment maintains TCS foods at or below 41F. 4-202.16 Nonfood-Contact Surfaces - Observed absorbent bungee cords near food prep areas. Ensure all non food contact surfaces are smooth, durable, easy to clean, and non absorbent.

5-304.13 Protecting Inlet, Outlet and Hose Fitting - Observed water outlet not in use an not protected. NOTE: Due to covid19 no signature occurred however PIC FELICIA REESE was present during the inspection.