DAES CUISINE

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS items in grill drawers holding above 41F. Per PIC, unit had experienced a busy period prior to inspection. Ambient temperature of unit was 38F. CDI - PIC moved items to reach in freezer to rapidly cool. EHS recommended monitoring items in drawers and limiting quantity. - 1.5 - 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(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed no detectable chlorine sanitizer in wiping cloth bucket. No active sanitizing was occurring. CDI - PIC remade solution. Chlorine concentration was observed at 50ppm. - 0.5 -

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed open, screw-top water bottle stored in reach in above okra. No active contamination was observed. CDI - Drink moved to location away from food contact surfaces. - 0.5 -

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 washed hands correctly but turned off faucets without barrier to recontamination. CDI - EHS informed PIC and hands were correctly rewashed. 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 .

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 Scoops for BBQ being stored in water @117F. CDI - Scoops were removed from water and placed on clean surface. - 0.5 -

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Briefly observed food employee using handsink to prepare bin of water for holding reheated burgers. CDI - Food employee, PICs, and EHS reviewed handsink limitations; 3 compartment sink was utilized for remaining food preparation.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. At start of inspection observed food employees (PIC and food employee) engaged in food preparations (plating foods, placing burgers for reheating, frying fish and chicken, etc.) with no hair restraints. CDI - Upon inquiry, PIC provided hairnets for herself and employee; hair nets were donned and employees washed hands and changed gloves before proceeding with food prep.

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 cabbage slaw stored covered while cooling. CDI - Item was uncovered. Items cooling at required rate once uncovered. Slaw was initially prepped at 10:30 am. Small amount of cabbage slaw spread thin. - 0.5 - 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

5-304.13 If not in use, a water tank and hose inlet and outlet fittings hall be protected using a cover. Observed waste water outlet on the underside of the mobile food unit with only ball valve in place, and left open. Provide a cap or cover.

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 hamburger on the grill at 120F. The grill was not turned on. PIC said they cut it off when there are no customers. EHS said they must maintain and HH temp of 135F or discard. CDI-PIC voluntarily discarded.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed soap and bleach in a container reading 200PPM. CDI-PIC diluted to 50PPM. No points taken

REPEAT 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 written procedures available. CDI: EHS provided document.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at sink in bathroom. CDI: Handwashing sign provided.

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 mac and cheese and baked beans on the top layer below 135F while those items on the bottom layer where 135F or above. CDI: Items on the top layer out of temperature were reheated to above 165F.

3-502.11 Obtain a variance for specialized processes.-Pf For more information on how to apply for a variance please visit: http://meck.co/FoodSafety. Observed facility with a bag of ROP cooked pulled pork. There was no labeling and the pork could be held in the ROP package for more than 48 hrs. CDI: PIC voluntarily discarded pulled pork.

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 not in compliance yet CDI handout given

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 diced tomatoes and Cole slaw cold held above 41°. CDI placed on temporary tphc closing at 6 pm

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 no date marking on diced tomatoes and Cole slaw. CDI made today discard in 1 hr

4-501.11 Maintain equipment in good repair. Observed prep unit ambient temperature at 53°. Vr

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf observed no test strips for sanitizer. CDI given