ROMEOS VEGAN BURGERS

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). Bag of cut lettuce from 5 days ago lacked date mark. Date mark added. 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 .

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf No written procedures available at time of inspection. Copy of procedures provided to PIC. 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 towels at hand sink. CDI-PIC put napkins near hand sink. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap available at hand sink, only hand sanitizer in hand soap dispenser. CDI-PIC put hand soap at hand sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit holding ambient temperature of 56F and TCS foods over 41F, see temperature chart. All TCS foods kept in prep unit put on emergency TPHC until prep unit is repaired and holding 41F and below, and EHS verifies. EHS will follow up within 3 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 roof leaking water from panel on ceiling. PIC stated that the panel was caulked recently. Observed no contamination from leak. Repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes inside of the prep unit at a temperature of 44F. CDI- Procedures emailed to help set up TPHC. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed 2 bottles of sanitizer with no label. CDI-PIC labeled during the inspection. -Repeat-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM on site. They are taking the class on Thursday. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut kale sitting on the counter at 72F, 1 bag of fries at 52F. CDI-PIC voluntarily discarded. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bottle of sanitizer at 0PPM, EHS explained they have to make fresh every time they work on the truck. PIC made fresh, was 200PPM, EHS explained how to dilute and it was 50PPM by the end of inspection.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. No CFPM on site during inspection.

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. No vomit kit on site, this is their first inspection in a year, no points taken and they were given vomit plan.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed milk shake machine with a large build-up of milkshake product. CDI-EHS discussed this machine needs to be cleaned every 4 hrs or if they are only open limited hours, once. A day. PIC W/R/S.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed 2 bottles of sanitizer with no label. CDI-PIC labeled. Observed a bottle of CL disinfectant sitting over a closed prep unit and touching a bag of buns. CDI-PIC moved chemicals and EHS explained they need to stay away from food.

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 thermometer on site. VR REQUIRED 01/8/2022

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. F/W/C in need of some cleaning,

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 Upon arrival there was no soap on the unit so no one had properly washed hands. They were using hand sanitizer only. Soap was brought to the unit and all washed hands.

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap on unit. Soap was provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed uncooked beyond burger meat in prep unit at 52F. They are improperly thawing on the unit and these burgers are not maintaining 41F or lower. All of these burgers will be used within 4 hours. Return visit to ensure burgers are being stored in refrigeration properly.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer bottles without labels. Labeled during inspection.

3-501.13 Use approved thawing methods. Observed multiple boxes of beyond burgers thawing at room temperature. You must use refrigeration (as thawing under running water will drain your water tank) to thaw. No food should be sitting out.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Thermometer on site was not functional. Return visit required.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of beyond burgers on the floor, observed cookies in bucket on floor. Move to shelving and TCS foods shall be refrigerated.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No chlorine test strips on site. Return visit required.