WOLFMAN PIZZA MOBILE

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Briefly observed water at handsink and three compartment sink registering a maximum temperature of 82F. CDI - PIC adjusted tankless hot water heater; temperature rose to approximately 117 REPEAT

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed one (1) cup of ice water stored above clean baking trays at three compartment sink basin. CDI - PIC voluntarily disposed of ice water.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC dispose of employee cup contents down handsink. CDI - EHS reviewed handsink limitations with PIC: Handsinks are to be used only for handwashing; dispose of liquids and food waste via different sink.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Briefly observed water at handsink and three compartment sink registering a maximum temperature of 82F. CDI - PIC adjusted tankless hot water heater; temperature rose to approximately 137F.

4-302.12 Provide an accessible thermometer for use. Observed thermometer held on MFU not displaying temperature when turned on.-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 Observed no thin probe thermometer within the MFU at time of inspection. A verification will occur no later than 05/02/2025

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 two (2) large back up portions of TCS food (thawing RTE chicken, spinach) in prep unit and mini RIC, respectively, with no date marks. PIC elaborated that food items had been prepared the night prior. All other TCS items were date marked accordingly, date mark exempt, or pulled from a larger portion of date marked food within the MFU. CDI - EHS affixed date marks to the TCS foods. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed labeled bleach sanitizer bottle at approximately 200 ppm (both MFU and EHS test strips briefly turned purple before bleaching out). EHS observed two (2) properly concentrated QAC spray solutions at sanitizer storage. CDI - EHS advised PIC to utilize QAC sanitizer bottles, as opposed to bleach bottle, for any food contact surface sanitizing. Test sanitizers using test strips as needed.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) food employee engaged in food prep utilizing gloves; however, employee had multiple jeweled rings on at time of food preparation. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one (1) food employee engaged in food prep (plating pizza/reheated wings with tongs) without effective hair restraint. REPEAT

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed both employees remove gloves and don new gloves for food prep. CDI-EHS educated employees on when to wash requirements and employees properly washed hands.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. 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 . Upon conversation when employees, utensils are not W/R/S at least every 4 hours. Employees stated in-use utensils are only W/R/S at end of event. Today’s event is from 2pm-9pm. CDI-EHS educated employees on W/R/S frequency and detergent and sanitizer are available for use at 3 comp sink. Moving forward, employees stated they will bring extra utensils so a new set of utensils will be available every 4 hours.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees preparing food without beard guards. Ensure beard guards are worn during food prep 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) pan of cooked sausage with a date mark of 6/2. PIC elaborated that the pan had been thawed the night prior and required a thawing date mark. All other TCS items were date marked accordingly, date mark exempt, or pulled from a larger portion of date marked food within the MFU. CDI - EHS affixed a thawing date mark to the sausage bin. 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 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) bin of shredded Parmesan in the RIC with lid cooling at insufficient rates. CDI - Lid was removed to improve cooling rates of TCS food item. EHS provided PIC with ambient TCS food cooling chart. 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 one (1) bin of flour without a working label. CDI - EHS affixed a label to the flour bin.

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 three (3) stacks of unfolded pizza boxes in plastic sleeves stored directly on the floor of MFU. Elevate to prevent potential contamination.

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 PIC provided a ready made kit for emergency vomit and diarrhea clean up, but written procedures were not included in the kit. CDI - EHS provided PIC with sample written procedures for employees to follow when responding to vomiting or diarrheal events, as well as a cleanup plan poster.

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 Observed no thin probe thermometer within the MFU at time of inspection. A verification will occur no later than 12/27/2022.

2-103.11 (M) Person in Charge-Duties - PF - PIC was unable to discuss employee health policy fully and unable to provide a written copy. CDI- PIC was reminded of all foodborne illnesses, symptoms and exposures that would restrict or exclude employee from working with food. EHS provided PIC with a MCPHD employee health poster.

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

4-202.16 Nonfood-Contact Surfaces - Observed absorbent bungee cords being used near food prep areas. Ensure all non food contact surfaces are smooth, durable, easy to clean and non absorbent. NOTE: Due to covid19 pandemic no signature occurred. PIC Mike was present during the inspection.