CAROLINA SMASH TRUCK

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 one (1) spray can of Hot Shot pesticide stored with chemical at front cabin of MFU. Per conversation with PIC, non commercial pesticide is used approximately once a month on outer perimeter of MFU to prevent potential pest entry and is not utilized on MFU interior or near food, clean linens, equipment, or single service articles. CDI - EHS and PIC discussed pesticide use and storage: do not store pesticides labeled for household use only or those not explicitly stated to be allowed for use in commercial food service areas on MFU. PIC is to remove pesticide spray after service on day of inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed two (2) charging cables and portable speaker stored at shelving above food prep area. CDI - Employee rotated items to storage away from food and clean utensils (lower shelving)

3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf Observed start and end time for TPHC prep top/sandwich station (10:30a to 4:30p) marked on faded white board. Per review of MFU TPHC instructions, each TCS item should be marked with start and end time. CDI - PIC edited TPHC instructions to specify use of whiteboard as marking method, as opposed to individual tape labels. Note: Observed items in prep top at approximately 42F and 43F in 6 hour TPHC at 10:37 a.m. Per requirements of TPHC, food must begin at 41F. As temperatures were recorded after 10:30 a.m., MFU is in compliance. PIC shall verify that food on TPHC starts at 41F or less.

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 one (1) stack of partially unwrapped to go boxes stored in dry three compartment sink basin with exposed food contact surfaces during set up of MFU. CDI - PIC placed multiple portions from single service stack at prep counter, orienting them to prevent potential contamination. PIC recovered remainder of to go box stack with plastic wrap.

3-501.19 (C ) (1) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours, food shall begin at 41F, and may not exceed 70F within the 6 hour time period. -P: Found food held on TPHC in prep top at 43.0 F. White Board indicated TPHC started at 5:00 pm. Food was observed before 5:00 pm. CDI- changed time on white board to start time of 4:00 pm and expiration to 10:00 pm.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf .: No thermometer could be produced. Verification within 10 days. Send pic of thin probe thermometer to 704-621-0336.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door of MFU open.

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. - PIC placed soiled plastic bag in hand sink. CDI- EHS removed bag from sink.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.-MFU is using 6hr tphc with a start and end time. However facility is implementing MCPHD TPHC template that is not fully filled out. CDI- PIC provided full procedures for TPHC. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-304.13 If not in use, a water tank and hose inlet and outlet fitting shall be protected using a cover. Observed waste water outlet on the underside of the mobile food unit with only ball valve in place.

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 an unlabeled container containing a white substance. PIC stated it was sugar. CDI-PIC labeled container.

4-501.11 Maintain equipment in good repair. Observed gaskets on prep unit damaged and in need of repair. PIC has invoices where gaskets have been ordered and replacement scheduled.

5-304.13 Protecting inlet , outlet and hose fitting. Observed waste water outlet not in use and without proper cover.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed corn stored above ready to eat pickles in walk in cooler. CDI: PIC rearranged storage order.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup at the top of ice machine. Clean ice machine as needed to prevent buildup and contamination.

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 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 . Observed shredded cheese in walk in cooler tightly wrapped in saran wrap above 41 degrees F. CDI: PIC unwrapped the shredded cheese for quick cooling.

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 back of sink near dish machine separating from caulk and build up.

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 facility did not have written vomiting and diarrhea plan on truck. 10 day verification required.

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 mac and cheese and chicken at greater than 41 degrees in low boy and lower prep unit . CDI placed on tphc .

4-501.11 Maintain equipment in good repair. Observed gaskets on prep unit in need of replacement.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed mac n cheese in flip top on truck with no date label. CDI discarded. 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 For more information on date marking please visit: http://meck.co/FoodSafety. Observed house made pickles and chow chow dated 11/18 still on food truck. CDI discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf- Observed all flip top items being placed on TPHC at 5PM when PIC stated they were placed on TPHC at 4:45PM. Observed no written procedures for several items marked for four hours. A VR will occur no later than 7/25/21 to ensure all items on TPHC have written procedures. PIC corrected start time for all items.

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 chicken in a tightly sealed bag and potato salad that had not cooled to 41F prior to leaving the commissary. CDI- PIC voluntarily discarded the items. EHS informed employees on how to properly cool items prior to bringing on the MFU.

5-304.13 Protecting Inlet, Outlet and Hose Fitting - Observed waste water outlet not in use and without a proper cover.