DEEJAI FOOD TRUCK

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tofu in the RIC at 51F. PIC stated that it was put into the RIC at 10 am. CDI PIC put tofu in the freezer to cool down quickly. 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 .

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 noodles cooked this morning cooling in the RIC. PIC stated that they were cooked a few hours ago. CDI PIC put noodles in the freezer to cool down quickly. 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 .

4-501.11 Maintain equipment in good repair. Observed prep unit holding at an ambient temperature of approximately 46F. PIC had placed TCS foods in prepared ice baths and had labeled them for disposal after 4 hrs. All cold holding of TCS foods were observed as effective. Repair cooler as needed. REPEAT

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) TCS, non date mark exempt foods (egg white mix and egg mix cartons) with no date marks. Per conversation, PIC believed these were to be treated as raw animal food (to remain unmarked and/or to be used within 24 hours.) All other required foods were date marked. CDI - PIC confirmed dates of opening (day of inspection, 11/06) and items were date marked. EHS reviewed date marking expectations with PIC. 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 .

7-101.11 Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. - Pf Observed one (1) bottle of Clorox bleach with removed label, distinguishable by shaped and branded handle 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one (1) spray bottle stored with other chemicals; PIC identified it as water. CDI - EHS affixed labels to water spray bottle and bleach bottle.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) properly elevated bucket used to hold sanitizer and in use wiping cloths at approximately 10 ppm chlorine. CDI - EHS added available bleach until concentration reached 100 ppm chlorine.

4-501.11 Maintain equipment in good repair. Observed prep unit holding at an ambient temperature of approximately 46F. PIC had placed TCS foods in prepared ice baths and had labeled them for disposal. All cold holding of TCS foods was observed as effective. Repair cooler as needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple (greater than seven (7) portions) of TCS food items (cooked chicken, bean sprouts, raw chicken, yellow curry, etc.) in standing RIC at temperatures above 41F. Per conversation with PIC, standing RIC was holding temperature prior to arrival on site. EHS placed TCS food items within cooler on emergency 6 hour TPHC. A verification will occur no later than 07/11/2025. 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 .

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed one (1) bucket holding properly concentrated QAC sanitizer and wiping cloths stored directly on floor of MFU. Per conversation with PIC, bucket was placed on floor to prevent spillage on clean fixtures during transport. CDI - PIC relocated bucket to available elevated space.

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 to go trays outside of their plastic wrap stored with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed one (1) bucket of properly concentrated QAC sanitizer on MFU. However, no QAC sanitizer test strips were available at time of inspection. Per conversation with PIC, QAC sanitizer was retrieved from commissary restaurant. Chlorine bleach and chlorine test strips were available on MFU. A verification will occur no later than 07/18/2025.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee crack one(1) raw shell egg into active wok while wearing gloves. Employee did not remove gloves before continuing food prep with clean equipment (spoons, ladles, etc.) and RTE food ingredients (pepper flakes via spoon, diced green onions via tongs, etc.) CDI - EHS educated employee, gloves were removed, hands properly washed, and new gloves donned.

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 two (2) portions of food, (cooked chicken and Lo mein noodles) date marked as having been prepared on day of inspection, actively cooling with covered lids in standing RIC and one (1) portion of TCS food (cooked chicken) cooling prep unit underside. Per conversation with PIC, these items were cooked and prepared fewer than three hours prior within commissary. Observed Lo mein cooling at insufficient rate. CDI - EHS placed Lo Mein in reach in freezer to improve cooling rate. Note: Per permit conditions for mobile food unit, two step cooling of heat treated TCS foods on MFU is disallowed; cool only ambient temperature foods prepared or portioned on the MFU (I.E. chopped tomatoes, portioned sauces, etc.) as needed. Cool all other cold holding TCS foods to 41F or below during preparations at commissary prior to placement in MFU cold holding equipment. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Briefly observed cabin door of MFU open at start of inspection, with cabin window open. Observed no insect entry at time of inspection. CDI - EHS closed door at start of inspection. Note: door does not fully seal due to cover on cabin door latch. Install insect mesh and/or verify full closure of door when closed.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed one (1) bin of raw shrimp in prep unit underside stored in direct contact with undrained ice. Utilize drip pans, food safe bags, or other separation to prevent undrained ice from contacting raw animal food.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) washed, uncut cucumber sitting on clean racks of prep unit shelving. CDI - EHS donned glove and placed cucumber in to go tray before placing back on prep unit rack.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed reheating of one (1) bowl of fried tofu for immediate service. After portion was prepared for sale, bowl of fried tofu with several remaining pieces was observed, with temperatures ranging from 117F to 125F. Per conversation with PIC, immediate service order only required half of the reheated tofu pieces; other pieces were being held at ambient temperature until another order of fried tofu was required, at which point bowl’s contents would be reheated and served. CDI - EHS marked tofu pieces with TPHC sticker (11:30a to 3:30p) to be used or disposed of within 4 hours. EHS observed fried tofu portions having been reheated and sold prior to the end of inspection. Once heated, food on MFU shall be sold immediately, held on TPHC, placed in hot holding at or above 135F, or disposed of. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed food held on TPHC (Noodles, chopped non TCS vegetables) marked with TPHC markers for 5 p.m. to 8:30 p.m. PIC stated that these items were marked for the intended period of service for MFU, as opposed to the time of their removal from commissary temperature control, 4:30 p.m. CDI - EHS verified time of removal from commissary (4:30 p.m.) and adjusted TPHC labels accordingly.

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 two (2) portions of food, (cooked chicken and crab rangoon) date marked as having been prepared on day of inspection, actively cooling with covered lids in prep unit underside. Per conversation with PIC, these items were cooked and prepared fewer than three hours prior within commissary. Observed chicken cooling at insufficient rate. CDI - EHS removed lids from items in cooler to improve cooling rate. Note: Per permit conditions for mobile food unit, cooling of prepared TCS foods on MFU is disallowed. Cool TCS foods to 41F or below during preparations at commissary prior to placement in MFU cold holding equipment. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) loose wiping cloth stored on top of reach in freezer lid during inspection. CDI - Food employee rotated wiping cloth to bucket of 50 ppm sanitizer without correction by EHS during handwashing. REPEAT Note: No escalation in point deduction due to noted improvements; EHS observed bucket of 100 ppm chlorine sanitizer stored directly on the floor, but with no wiping cloths yet stored. PIC properly elevated bucket to empty, non-food bucket to prevent potential contamination prior to storing wiping cloth within.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed rice paddle stored in a container of room temperature water. CDI - EHS removed rice paddle from unheated water and placed in over top rim of water container to store dry. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed approximately four (4) TCS food portions (egg rolls in prep top, half and half, raw beef, and crab Rangoon in prep unit) above 41F. Cooler was maintaining ambient temperature of approximately 45F when observed. All other TCS foods (raw shell eggs, thawing dumplings and cooked duck, unopened tofu) were observed at proper temperatures. CDI - In temperature TCS foods were rotated to standing RIC to prevent temperature abuse. Out of temperature food was marked for disposal at end of sales period. A verification will occur no later than 05/10/2024. 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 .

3-501.19 (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. Observed pan of raw vegetables (cut peppers, onions, basil, etc.) held at table with time sheet marking disposal time of 2 p.m. The only TCS raw vegetable in this portion observed were raw beans sprouts. EHS observed no mention of raw vegetables on existing TPHC document. CDI - EHS and PIC updated document to include procedure for raw TCS vegetables. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) loose wiping cloth stored over splash guard at start of inspection. CDI - Food employee rotated wiping cloth to bucket of 50 ppm sanitizer without correction by EHS during handwashing. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed bucket of 50 ppm chlorine sanitizer holding wiping cloths stored directly on the floor. CDI - EHS elevated bucket to empty, non-food bucket to prevent potential contamination.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed rice paddle stored in a container of room temperature water. CDI - Water was dumped into 3 compartment sink and EHS and PIC discussed proper utensil storage in water.

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 to go trays outside of their plastic wrap stored with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee improperly wash hands, as they did not immediately dry hands and recontaminated hands after turning off soiled faucet with barehands. CDI-EHS educated employees and PIC demonstrated proper handwashing. Employee properly washed hands. 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee crack a raw shell egg intended for fried rice, then touches a bag of ready to eat, portioned noodles. Employee then touched cooked, RTE chicken. CDI-EHS educated staff and employee properly washed hands before continuing food prep with RTE foods.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed sauces and utensils stored in hand sink. CDI-Employee removed items from hand sink.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee crack a raw shell egg while wearing gloves. Employee did not remove gloves before moving on to food prep with RTE foods. CDI-EHS educated employee, gloves were removed, hands properly washed, and new gloves donned.

5-205.15 Maintain a plumbing system in good repair. Observed water leaking from water line on food truck. Water is currently being caught in a container under leak. Make necessary repairs to prevent leaks.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomato above 41F. PIC Top was open a lot during inspection. CDI Top remained closed and temperature came down quickly. Observed raw chicken holding above 41F. PIC stated they had just had it out for several orders. CDI. Item quickly cooled and EHS educated on keeping raw chicken in RIC between each use. 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 .

4-501.11 Maintain equipment in good repair. Gasket torn in top corner of left door. Needs replacement.

6-501.12 Cleaning, Frequency and Restrictions (C) Floor cleaning necessary in corners of truck and underneath equipment. Clean physical facilities more frequently. 0 pts.

3-303.11 Ice Used as Exterior Coolant, Prohibited as Ingredient - P - Ice scoop observed in ice in cooler with canned beverages. Ice that is used as an exterior coolant may not be used as an ingredient. Establishment needs to have separate ice that will go in drinks and separate ice used to keep canned drinks cold. CDI - PIC educated on violation and will not use this ice for drinks.

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 tofu hot holding at 110F. CDI - Items rapidly reheated for remainder of service. - 1.5 -

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 veggie slicer and tongs stored clean according to PIC with food debris left on them. CDI- PIC moved items to bus tub labeled for soiled items to be cleaned at the commissary properly prior to next use.

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. TPHC procedure template may be found at: http://meck.co/FoodSafety - REPEAT- 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - Observed PIC state noodles were to be placed on TPHC at 11:30 however the start and end time was not properly documented. Also PIC was unable to provide documentation of written procedures. EHS provided PIC with MCPHD written procedures form and a VR will occur within 10 days to ensure written procedures are provided while MFU is using TPHC.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. - Observed cooking oil and noodles stored on the floor of the MFU.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed in use wiping cloths stored in sanitizer at 0 ppm Cl.

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; Procedure not provided during inspection. CDI. Handout provided to PIC.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety; Observed cooked chicken at 56 F in prep unit. PIC indicated chicken was prepared at commissary this morning. CDI. Chicken was voluntarily discarded since cooling is not allowed on mobile unit.

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. TPHC procedure template may be found at: http://meck.co/FoodSafety; Observed cooked chicken stored next to stove top lacking time holding documentation on product. CDI. Chicken was labeled during inspection.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P; Observed bottle of hand sanitizer stored on shelf above make top unit. CDI. Bottle was relocated during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cut lettuce, chicken, red curry sauce, and noodles all above 41F. CDI- PIC voluntarily discarded the items.

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 pad Thai noodles and big noodles labeled for TPHC for 5-8PM. However, PIC only had bean sprouts on written TPHC form. CDI- PIC voluntarily discarded the items and added the items to the written procedure form.

6-202.15 Protect outer openings of establishment from insect or rodent entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed front doors open with front screen open and with holes. Observed small flies in the MFU.

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

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - Observed bucket of sanitizer stored on the floor with in use wiping cloths. CDI- PIC relocated item off the floor.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Policy could not be describe and a copy was not on the unit. Left a copy and reviewed with them.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed flip top prep unit holding tomatoes at 44F and the reachin in refrigerator holding all foods 42-51F. After discussion it was found that the operator had not run the generator during transport. He advised they need to repair the generator. This must be repaired immediately and no work can be done until power can be supplied during transport. Since all foods were below 70F, all items will be discarded at 9pm (less than 6 hours from the time it left the commissary). Bean sprouts were sitting out at cooking station. Staff will discard. Time as a public health control will be used for the bean sprouts in the future. TPHC template completed during 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 Observed tofu, numerous noodle containers, cut lettuce without date marks. They were prepped at the commissary within the last 6 days. All will be discarded today.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of food utensils and food stored on the floor. Observed buckets of noodles in water and ice on the floor. Move to shelving.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed rice scoop stored in water between uses. Discontinue.