FAHRENHEIT

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 unlabeled container of spices. Label.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed back door open without insect protection installed. Install mesh screen (or other form of insect protection) or keep door closed.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No test kit available at time of inspection. 10 days to comply.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with deep gouges and heavy staining. Replace/resurface with cutting board that is smooth and easily cleanable. -0.5 points-

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 food residues on flooring under prep areas. -0 points-

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Written procedures for responding to vomiting or diarrheal events were not available. CDI: EHS provided a copy.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed containers of spicy aioli being held in RIC above 41F. See temp chart. CDI: PIC uncovered containers and placed in prep RI to rapidly cool.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed menu on outside of truck missing consumer advisory for tuna served raw. CDI: PIC marked tuna with asterisk and wrote in corresponding consumer advisory on menu.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of shelf stable cheese being stored on floor in food truck. CDI: PIC placed box off the floor.

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 cheese at 48F covered and attempting to cool from 30 mins prior to inspection according to PIC. CDI- PIC voluntarily discarded the item. NOTE: Permit states cold holding equipment shall be kept for cold TCS foods only no cooling shall occur on MFU.

4-501.11 Maintain equipment in good repair.- Observed prep unit malfunctioning during the inspection at 48F. PIC was not using the prep unit for TCS foods. MFU operating on limited menu. EHS will follow up with MFU as required to ensure equipment is functioning properly.

2-201.11(A-E) Ensure food employees report illnesses, symptoms and exposure. -P— Employee was unable to discuss all parts of the employee health policy when in discussion with EHS. CDI- PIC provided written employee health policy signed by employee when hired.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf- Observed no CA on ground beef. PIC stated item is cooked to order and can be under cooked. A VR will occur no later than 3/6/21 to ensure a CA is provided on the menu.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed sanitizer bucket in use and not labeled. CDI- PIC labeled the bucket. 7-201.11 Store toxic materials to avoid contamination. -P- Observed sanitizer stored near cutting board where food prep occurs. CDI- PIC moved sanitizer bucket.

6-202.15 Protect outer openings of establishment from insect or rodent entry.- Observed back door and window open without protection from outdoor pests.

4-202.16 Nonfood-Contact Surfaces - Observed wet cloth stored under cutting board. Ensure all non food contact surfaces are smooth durable, non absorbent and easy to clean.

5-304.13 Protecting Inlet, Outlet and Hose Fitting - Observed waste water outlet not in use without protection. Provide cap or cover.

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 hard to reach areas of floors and walls with food debris and grease residue build up. Clean as often as needed to prevent and reduce the build up.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.- Observed in use squeeze bottle without a label. NOTE: Due to covid19 pandemic no signature occurred, however, PIC Brent was present during the inspection.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- Observed flip top cutting board in need of resurfacing or replacing due to deep cuts and grooves.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf- 5-103.12 Provide water under pressure to all fixtures.-Pf- Observed no hot water at the start of the inspection. Fresh water tank ran out of water during the inspection. PIC voluntarily closed. A VR will occur no later than 6/25/20 to ensure hot running water is provided at each sink during the units operation.