RICKYS FOOD TRUCK

-REPEAT- 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gaps in metal wall paneling around back door sides and bottom where insects could enter MFU. Close gaps.

-REPEAT- 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 the walls and corners of equipment, floors with debris and splash build-up. Increase cleaning frequency.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed manager certification expired (2/6/2026). Per PIC,class is scheduled for the following week. Renew certification prior to next inspection. Points deescalated after proof of class was presented. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 rice, pork, and beef at the bottom of the prep unit prepared previous day without date present. CDI-Dated during the inspection by PIC. - 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gaps in metal wall paneling by back door and seam around back door where insects could enter MFU. Close gaps.

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 the walls and corners of equipment, floors need cleaning. General cleanliness needs improvement. - 0.5 -

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed manager certification expired the previous week (2/6/2026). Renew certification prior to next inspection. - 1 - For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice in steam table at 125F. All other items were measured above 135F. CDI - PIC discarded rice. 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 .

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean plastic pans stored on soiled cardboard box. - 0.5 -

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed thin probe thermometer out of service at time of inspection. PIC presented analog thermometer. A verification will occur no later than 04/12/2025.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed three (3) labeled bottles of oil and paprika oil on floor of MFU. Elevate food packages and bottles once opened as needed to prevent potential contamination.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC with jewelry (bracelet) on wrists preparing food. (Heating tortilla on stove) CDI-Employee removed jewelry and properly washed hands. REPEAT

4-904.14 After being cleaned and sanitized, equipment and utensils shall not be rinsed before air drying or use. Observed employee washing (with dish detergent and steel wool scrub) and rinsing one (1) frying pan at three compartment sink prior to use (reheating barbacoa) without sanitizing. Per conversation with PIC, pan was clean and had not been in use prior to was and rinse; food employee was cleaning frying pan of potential dust and storage debris. Store clean equipment such that it does not require rinsing before use.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee with jewelry on wrists preparing food. CDI-Employee removed jewelry and properly washed hands. REPEAT

6-202.15 Protect outer openings of establishment from insect or rodent entry.Observed gaps in metal wall paneling by back door and seam around back door where insects could enter MFU. Close gaps.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC and employee with jewelry on wrists preparing food. CDI-PIC and employee removed jewelry and properly washed hands.

Repeat Violation: 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; Observed PIC wash hands and turn faucet off without barrier. CDI - EHS explained reason for turning off faucet with towel to prevent recontamination of hands. PIC rewashed hands properly. - 2 -

Repeat Violation: 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; Observed PIC wash hands for a total time under 7 seconds. CDI. Education provided and PIC re-washed hands properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa prep unit not holding temperature, possibly due to not cooling after cupping in commissary. Steak and cheese were also above temperature threshold. CDI-PIC voluntarily discarded and EHS explained cooling properly process to possibly prevent issue in the future. 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 .

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 rice at the bottom of the prep unit prepared two days ago without date present. CDI-Dated during the inspection by 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . No probe thermometer on the truck today. VR required within 10 days.

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 oil and another bottle without labels present. CDI- Labeled during the inspection.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed side of mobile food unit with daylight showing through cracks. Ensure that mobile food unit is properly protected and sealed from insect entry.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC handling food and not wearing a hair restraint.

5-205.15 Maintain a plumbing system in good repair. Observed leak around faucet area on 3 comp sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed containers stored as clean with old date mark stickers and food debris. CDI by wash, rinse, sanitize removing stickers. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork in hot holding unit < 135F. CDI by reheating to > 165F and returned to hot hold unit. 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 chicken wings in drawer cooler without date mark. PIC stated that wings were cooked on 8-4. CDI by date marking wings 8-4-23. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . No probe thermometer on the truck today. VR required within 10 days.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC handling food and not wearing a hair restraint.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa in metal container, double stacked in the prep unit. CDI-PIC voluntarily discarded and EHS explained double stacking will normally cause temp issues. 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 Observed 1 bottle of CL with no label. CDI-PIC labeled.

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 the walls and corners of equipment, floors need cleaning.

Repeat Violation: 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; Observed PIC turn off faucet handles with bare hands. CDI. Education provided and PIC re-washed hands properly. Points remain the same due to improvement with length of time hands were washed.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed peeler stored inside handsink. CDI: removed from sink.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed 2 spray bottles of cleaners stored above 3 comp sink. CDI: relocated to front of the unit.

4-502.11(B) Provide accurately calibrated thermometers. 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 current thermometer with a dead battery. VR by 10/21/22

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; Observed PIC wash hands for less than 20 seconds and turn off faucet handles with bare hands. CDI. Education provided and PIC re-washed hands properly.

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 a need for improved floor cleaning around/underneath cold holding & cooking equipment. Zero point deduction.

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 with vomiting and diarrhea poster and no written procedures. CDI item emailed to facility.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee wash hands then wipe hands on apron. CDI hands washed. Ensure hands are dried from a clean surface.

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 head of lettuce above RTE (ready to eat) food in reach in unit. Told facility to ensure they wash produce at restaurant before storing on the truck.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed black beans and rice holding below 135F. CDI items reheated.

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 asada, container of salsa verde, and diced tomatoes not dated when they were prepped yesterday..

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 utensils holding on grill in 123F water. CDI items moved to warm side of grill to heat up water.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed limes that were stored in plastic bags. CDI items moved into a container