KATSU KART

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - Observed employee health policy available on MFU but no signed copies available. - CDI - EHS explained requirement. All present employees reviewed and signed policy. Maintain signed policies on MFU. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed upper portion of back door open during inspection without a fan, mesh screen, or some other form of protection against insect or rodent entry. Install protection or maintain door closed during operating hours.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed cardboard box on the floor to be used as a floor mat. Cardboard is not a cleanable material and cannot be used in this capacity. Remove and replace with a mat made of a cleanable material.

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 floors with black buildup in hard to reach areas underneath equipment. Clean and increase cleaning frequency to maintain clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed four portions of TCS food (Katsu sauce in prep top, Sliced cheddar cheese, pork, and chicken in standing RIC) not holding at proper temperatures. CDI - Katsu sauce bottle was set for disposal at 8:30 p.m. (4 hours after arrival). Out of temperature portion of sliced cheddar was disposed of. Chicken and pork were observed cooling at effective rates. EHS provided new TPHC chart to be used at operator’s discretion; TCS sauce bottles can be set for TPHC if cold holding is not viable. 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 recently prepared backup of cabbage in prep unit not date marked while cooling. CDI - EHS affixed date label to container. Label all TCS, non date mark exempt foods that are to be held for more than 24 hours. 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 two (2) pans of TCS, non date mark exempt foods with improper/past expired date marks (unmarked mozzarella cheese and arugula marked as ‘4/24 cabbage’ in RIC. CDI - PIC voluntarily disposed of improperly marked food. 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 Observed two (2) cans of butane torch fuel stored above dry spices at rack next to handsink. CDI - PIC rotated butane fuel to lower storage. Store fuel so as to prevent potential contamination.

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 one (1) bin of panko crumbs with plastic container stored within as a dispensing utensil. Store bins and containers outside of food surface; store only utensils with handles in food containers.

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 single service articles (Fry boxes) stored with exposed food contact surfaces. CDI - Boxes were inverted to prevent potential contamination.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee with gloves on move from the interior of the MFU, to the exterior of the MFU, making direct contact between the glove and the exterior side mirror. Employee reentered the truck and did not discard gloves. Employee proceeded to food prep. CDI-EHS educated employee and gloves were removed and hands were washed.

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 working spices with labels that are no longer visible. Relabel working containers.

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 buildup on walls and water hearer that is attached to the floor, below the hand sink. Increase cleaning frequency in these areas.

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 hot dogs, Katsu sauce, pork chop broth, spring mix, cut cabbage halves, shredded cabbage, and potato salad that was leftover from previous days and not dated,.CDI items discarded. 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 .

3-501.15 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 sliced cabbage that was cooling in covered plastic containers in blast chiller. One pan did not drop in temperature. CDI had PIC place product in open hotel pan to accelerate cooling. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.15 Wash fruits and vegetables prior to use. Observed onions that was chopped and peeled and not washed. CDI produce moved for washing.

4-501.11 Maintain equipment in good repair. Observed gaskets that were melted at prep unit near fryer and in need of replacement.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed fryer, interior of reach in and tables in need of cleaning on food truck.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed portioned container of potato salad, shredded cabbage, Katsu sauce, kimchi sauce, and marinated raw tenderloins and breast that was holding above 41F. Sandwich prep has an ambient air of 44F with prepared items. CDI items discarded and facility will get items from the kitchen to restock and use 6 hour hold time until unit repaired. Provided TPHC form and filled out for use. Verification required for units. Repeat. 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 .

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. Observed no food protection Manager certification. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed containers of sliced cabbage, raw pork, and spring mix that was above 41F. CDI items opened up and placed in small reach in freezer to cool. Ensure food is transported and placed on unit at 41F or below. 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 .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed handle of thermometer and bread toaster that was soiled with debris and in need of cleaning.

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. Observed no food protection Manager certification.

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 no vomit diarrhea plan. CDI emailed plan to keep on unit for inspection.

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 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 . Observed spring mix bag and pork belly from the day before not dated. CDI dates added.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility using a pre-mixed bottle of lactic acid sanitizer and only quat test strips. Suggest facility stop using lactic acid cleaner/sanitizer and only use quat or buy lactic acid test strips. Verification required

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed a small amount of build-up on gaskets of reach in cooler. Zero point deduction to occur today.

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 snapped on lids for cooling cut cabbage and cut mixed cabbage at 56-59F from 15 mins before beginning of inspection. CDI - PIC vented lids to allow circulation of cold air. -.5-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup on hood system today. Per PIC, hood vents will be cleaned this evening after service ends. -.5-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of chemical cleaner stored unlabeled. CDI - Labeled by PIC.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple containers of dry food without labels;. CDI by labeling.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water at 3 comp sink 103F. CDI- corrected by PIC and checked to be > 120F