ISLAND BOY KREATIONZ

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed emp;Loyd handling food with a bracelet on his arm.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety Observed MFU operating without a certified food protection manager present. A CFPM shall be on-site during all hours of operation. REPEAT.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety Observed MFU operating without a certified food protection manager present. A CFPM shall be on-site during all hours of operation. REPEAT.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed a spray can of insect spray approved for residential use only being stored in a fryer that is not in use. CDI: PIC removed spray can from MFU.

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 several working bottles of condiments and sauces being held in a container of storage table unlabeled. Label all working containers of food. 3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed various lemonades bottled at commissary being held in cooler without labels. Label bottled drinks.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed a spray bottle of quat sanitizer being used for sanitizing counters on MFU, however PIC only had chlorine test strips on hand. CDI: PIC procured chlorine sanitizer from convenient store next to MFU to mix properly concentrated sanitizer in which he had test strips for.

5-103.12 Provide water under pressure to all fixtures.-Pf Upon arrival for inspection, observed no running water from hand sink or 3 compartment sink. MFU had just arrived to location before inspection commenced. CDI: PIC was able to turn on water to have water under pressure from both hand sink and 3 compartment sink.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no food protection manager certification present during inspection; EHS utilized publicly accessible database to verify PIC certification had expired as of 2022. PIC demonstrated knowledge by answering questions during and after inspection. REPEAT. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed two (2) cartons of raw shell eggs stored above ready-to-eat food containers (Mac and cheese, cabbage in water, etc.) CDI - EHS rotated improperly stored raw animal food items to lower storage to prevent potential contamination. EHS and PIC reviewed storage order requirements. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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). Observed one (1) bin of Mac and cheese in WIC with worn date mark displaying 7/8. PIC showed properly date lid of bin (8/27). CDI - Improper date mark was removed. Verify that all previous marks and label residue have been properly removed during washing, rinsing, and sanitizing of food storage containers. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) bucket with wiping cloths in 0ppm QAC sanitizer. Per conversation with PIC, bucket had been prepared at 3 compartment sink dispenser within commissary. CDI - EHS and PIC refilled bucket with properly concentrated QAC sanitizer (approximately 200 ppm); PIC had unintentionally filled bucket with soap solution as opposed to QAC solution from the proper tower. Utilize test kits to verify in use solutions are properly concentrated.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no food protection manager certification present during inspection; PIC stated food protection manager certification had been obtained but was unable to present it at time of inspection. PIC demonstrated knowledge by answering questions during and after inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no posted health information or documentation of employee health training. CDI - EHS provided employee health poster and blank food employee health agreement. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two (2) portions of TCS food (Macaroni and cheese, chicken) in hot box 1 stored at temperatures below 135F. CDI - EHS placed food items on 4 hour TPHC. EHS provided PIC with blank TPHC form to be used at establishment discretion. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed one (1) metal bin holding in use wiping cloth at concentration of greater than 400 ppm chlorine. CDI - PIC diluted concentration of solution to approximately 200 ppm.

6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. Observed sales windows with screens in place at time of inspection; however, insect screen had one (1) small tear. Observed no insect entry at time of inspection. CDI - PIC patched tear in window with available clear tape. Replace damaged insect screens as needed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two containers filled with lids, bowls, and utensils that were stored with food debris present. CDI - Items moved aside to be washed, rinsed, and sanitized. - 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: 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 .

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed one strainer with metal pieces beginning to come off. CDI - Items was set aside to be discarded. - 0 -

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels provided at hand sink. CDI-PIC placed paper towels by hand sink. REPEAT 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink blocked by metal container inside sink basin and table stored in front of hand sink. CDI-PIC moved metal container out of sink basin and moved table away from hand sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed top portion of overfilled diced chicken below 135F, see temperature chart. CDI-PIC scooped top portion of chicken into another container to switch with bottom portion of diced chicken to reheat to 165F, bottom portion of diced chicken was placed into hot holding box. REPEAT 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door and windows open with no screens during inspection. CDI- PIC closed screens and plans to install screen at back door.

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 floor tiles at back door peeled and damaged. CDI- PIC was repairing floor prior to EHS leaving.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no CFPM on site at time of inspection. REPEAT.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no procedures for V/D events. CDI-V/D clean up procedures provided by EHS. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towel at hand sink. CDI - PIC place napkins at the hand sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 large pan of rice held below 135F. CDI - PIC will use TPHC for the remainder of 4 hours. PIC will discard any rice not used at 4 hours.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no CFPM on site at time of inspection.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no procedures for V/D events. CDI-V/D clean up procedures provided by EHS. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee use hand sink to fill container with water for hot holding steam table. Hand sinks shall only be used for hand washing. Utilize three comp sink to fill containers of water.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probed thermometer on site during inspection. VR required within 10 days.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed worn wooden floors on MFU. Floors of MFU should be smooth, easily cleanable, and non-absorbent.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC at start of inspection certified as a Food Handler, not Manager. REPEAT- 1 - For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Tub of Raw chicken stored over tubs of raw oxtail in WIC. CDI- food rearranged to order where cross contamination cannot occur. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 Found no date marking of any RTE foods on shelf in WIC. Cut cabbage allowed to date with yesterdays date. Cooked salmon, cooked cabbage, cooked chicken, discarded voluntarily. REPEAT -3.0- 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P: Detergent stored over food in dry storage reach -in. CDI- detergent removed.

6-101.11/6-201.11Floors,wallsandceilingsshallbedesigned,constructed,andinstalledsotheyaresmoothandeasily cleanable. Floors shall be non-absorbent in areas subject to moisture. 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. -REPEAT- Observed damaged floor and absorbent wood showing from damage. - REPEAT - 1 -

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no persons with serve safe present during inspection. - 1 - For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed jerk seasoning and vegetable base labeled “refrigerate after opening” stored open in dry storage. CDI - Items voluntarily discarded. - 0 - 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked oxtails, chicken broth, and milk stored without date marks. CDI - Items date marked. - 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 .

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop stored in sugar with handle inside of sugar. CDI - scoop removed. - 0.5 -

6-101.11/6-201.11Floors,wallsandceilingsshallbedesigned,constructed,andinstalledsotheyaresmoothandeasily cleanable. Floors shall be non-absorbent in areas subject to moisture. 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. -REPEAT- Observed damaged floor and absorbent wood showing from damage. - REPEAT - 1 -

2-101.11 (A) PIC shall be present during all hours of operation. -PF- PIC was not present during the inspection. CDI- After the inspection occurred PIC arrived.

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 chicken wings, shrimp, ribs and mac n cheese below 135F. CDI- PIC was able to place items on temporary TPHC 1-5PM since PIC ensured items were all 165F prior to leaving the commissary at 1PM.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear door of the mobile food unit left open during inspection. -REPEAT- Observed windows open without screens and not in use for food service.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed QUAT sanitizer on MFU with no test strips available. A VR will occur within 10 days to ensure test strips are provided when MFU is in operation.

5-103.12 Provide water under pressure to all fixtures.-Pf - Observed no water provided under pressure to any fixture on MFU. PIC voluntarily closed. PIC stated power inverter for pump was smoking minutes to inspection occurring. A VR will occur within 10 days to ensure hot running water is provided under pressure to meet peak demands. MFU shall not be in operation until documentation is provided hot water under pressure is provided to all fixtures on MFU.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. 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. -REPEAT- Observed damaged floor and absorbent wood showing from damage.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed PIC use hand sink to fill containers of water for hot well. CDI- Education provided.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed working container of chlorine sanitizer without an identifying label or marking. REPEAT- CDI - Container was labeled by PIC following request by regulatory authority. NOTE: improvement made from last inspection. PIC had just made bucket of sanitizer so point deduction has remained the same from last inspection.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear door of the mobile food unit left open during inspection. Observed windows open without screens and not in use for food service. REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flies throughout the MFU.

4-501.11 Maintain equipment in good repair. - Observed prep unit not in use and not in operation. EHS was unable to determine if equipment is functioning properly. PIC has hot holding equipment for all TCS foods.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf- Observed no hot water available on the MFU. PIC voluntarily closed. A VR will occur within 10 days to ensure MFU obtains hot running water. PIC may send confirmation to regulatory authority as proof of hot water being obtained.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. 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 damaged floor and absorbent wood showing from damage.

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 operations with no available written procedures for vomiting or diarrheal events. CDI- EHS provided PIC with written vomit and diarrheal clean up written procedures. Per state no points deducted for first time in violation. Education provided however if the violation occurs during next inspection point deduction and further follow up will occur.

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 TCS food item held at temperatures below necessary hot holding temperatures. See temp chart. CDI - PIC confirmed that observed food item was previously prepared for employee consumption only and disposed of leftover portion.

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 TCS food items stored above the required cold holding temperatures. See temp chart. CDI - PIC confirmed that observed food items were for employee consumption only and disposed of out of temperature food accordingly.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed working container of chlorine sanitizer without an identifying label or marking. CDI - Container was labeled by PIC following request by regulatory authority

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear door of the mobile food unit left open during food prep and service. Observed windows open without screens and not in use for food service. CDI - PIC closed MFU door upon request

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees engage in active food prep without the required effective hair restraints.

5-103.12 Provide water under pressure to all fixtures.-Pf Observed no running water within the mobile food unit during the time of the inspection. A very will occur within 10 days. PIC voluntarily closed. MFU shall not be in operation until hot running water is provided.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee washing dishes and then returning to food service without handwashing after handling soiled dishes and go to truck and return to kitchen several times without handwashing. CDI - Hands washed

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cambro sternos stored in basin of handsink. CDI - PIC removed these and reminded PIC to keep handsink clear and clean. -1-

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 leftover shrimp in walk in cooler without date marking more than 24 hours old. CDI - PIC voluntarily discarded.PIC reminded that permit stated food shall be maintained at or above 135F to be cooled and held for next day service. EHS also advised PIC to implement a hot holding log and take temperature at end of service to ensure foods have been held at or above 135F for next day service. -1.5-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed to go trays stored directly on floor on truck. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. -PIC was unable to provide documentation of being certified in a food protection managers course. PIC has 210 days from issuing of permit to obtain certification.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed rice and chicken wings below 135F. CDI- PIC voluntarily discarded the items.

6-202.15 Protect outer openings of establishment from insect or rodent entry.- Observed back door open during the inspection without protection from out door pests.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed PIC preparing RTE foods with a bracelet on the wrist.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.- Observed fryer on MFU without any NSF or ANSI certification.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed PIC with QUAT sanitizer however unable to provide a QUAT test kit. A VR will occur no later than 11/29/20 to ensure a test kit is obtained.

5-103.12 Provide water under pressure to all fixtures.-Pf- Observed MFU in operation without any running water to any fixture. PIC voluntarily closed. A VR will occur no later than 11/29/20 to ensure MFU obtain hot running water at each fixture before operating.