BODEGA FOOD WAGON

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety Observed MFU operating without a certified food protection manager present. A CFPM shall be on-site during all hours of operation. REPEAT.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw burger patties being stored behind a container of marinara sauce and a squeeze bottle of bodega sauce. CDI: PIC re-arranged items to proper storage order.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) 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 . Observed a container of marinara sauce being stored without a date mark in prep reach in cooler. CDI: PIC date marked marinara as it was opened from it’s original container two days prior. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bucket of seasoning being stored on floor of MFU. CDI: PIC placed seasoning on top of portable cooler.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food without the use of a head covering. Use head coverings to prevent potential contamination of food.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety Observed MFU operating without a certified food protection manager present. A CFPM shall be on-site during all hours of operation.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a container of packaged dry foods being stored in hand sink and a box being stored on floor in front of hand sink blocking access. CDI: PIC cleared items from hand sink.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw chicken being stored on top of a container of raw meatballs in prep reach in cooler. CDI: PIC re-arranged items to proper storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed containers of raw chicken, raw meatballs and raw burger patties being held above 41F in prep reach in cooler. PIC stated coolers were off during transit to location and items were at required temperature prior to departure. CDI: Items placed on TPHC and will be discarded at 2:30 when MFU closes.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) 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 . Observed one container of jalepeno popper stuffing prepared two days ago being stored in reach in cooler missing a date mark. CDI: PIC date marked item.

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 squeeze bottles of commercial ranch dressing, mayo and bbq sauce being stored on prep counter and reach in cooler without labels. Label all working containers of food.

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 single use to go containers being stored on prep counter outside of their original packaging right side up. CDI: PIC inverted containers to protect against contamination.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stacked plastic pans with sticker residue on outside surfaces. CDI - PIC moved pans to dirty dish area. - 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: 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 .

4-903.11(A)(C) Store single-use and single-service articles 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 paper serving boats being stored next to handwashing sink. No barrier to protect from splash. CDI - PIC moved items to shelf away from sink and other sources of contamination. - 0.5 -

6-301.11 Provide soap for handwashing at each handsink. -Pf observed dispenser for hand soap to have just ran out. CDI-replaced

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observe lettuce, tomato cheese and cabbage pulled holding in top of prep unit between 45 and 50°. CDI placed on temporary TPHC for discard at 2 PM. 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)(2) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less, must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time. Observed facility operating under TPHC for six hours however chicken temp at 75° CDI chicken to be discarded by 1 PM which marks the four hour.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed PIC offer bottle of sanitizer yet bottle labeled as disinfectant. Disinfectant and sanitizer may be synonymous in Dominican language however they mean very different things in English. Cdi Bottle at proper sanitizer strength re-labeled as sanitizer.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies flying inside mobile food unit kitchen.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed PIC not wash hands prior to donning gloves and preparing foods. CDI- EHS had PIC close due to having no water and did not prepare any more food.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fries under hot holding lamp below 135F, see temperature chart. CDI- PIC voluntarily discarded fries. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer with concentration exceeded 200ppm and bleaching test strip. CDI- PIC discarded sanitizer

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 side of fryer in need of cleaning due to buildup of grease and debris. Clean.

5-103.12 Provide water under pressure to all fixtures.-Pf Observed MFU with no water available during inspection due to water fixture at commissary being frozen and unable to fill tank. PIC closed and EHS issued immediate suspension. Contact EHS Maddie Denoncour (704-591-6896) when water under pressure is returned to all fixtures.

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 and walls throughout MFU in need of cleaning due to debris and black buildup with extra attention to the entrance steps to MFU. Clean.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed posted employee health poster, but no signed documentation of employee health training. CDI - PIC and food employee signed posted health poster. EHS provided blank Food Employee Health Agreements and new employee health poster. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. 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 utilization of TPHC for TCS foods within cold holding units (prep top and standing RIC) on MFU; food items were marked with start time stickers (10:45 a.m. on day of inspection) and PIC described methods by which food was tracked and disposed of. However, readily available TPHC sheet kept on MFU was not filled out prior to inspection. EHS observed three (3) open packs of cheese (muenster slices, Swiss Cheese slices, and American cheese block) in standing RIC without time labels. CDI - PIC filled out TPHC sheet prior to end of inspection. Labels were added to the unlabeled TCS food items kept on TPHC. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 four (4) unlabeled working containers (seasoned flour container, metal salt and sugar shakers, and squeeze bottle of water). CDI - PIC added labels to all working containers. REPEAT.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed one (1) door to MFU open upon arrival. Observed one (1) moderately in place insect net at other door. No pest entry was observed at time of inspection. Keep doors closed or install intact insect screens or mesh nets.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) box of unwashed and uncut plantains on floor of MFU. PIC and EHS discussed elevation methods (cartons or crates, shelving, placing food items on stacks of canned or bottled goods.

4-903.11(A)(C) Store single-use and single-service articles 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 one (1) unopened box of fry boxes at floor of MFU. Elevate food and single service articles and invert stacks of fry boxes when removed from plastic wrapping 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 washed hands, turned off soiled faucet with barehands, then dried hands. Ensure hands are thoroughly washed, immediately dried, then use a barrier to turn off soiled faucet. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee remove gloves and don new gloves for food prep. CDI-EHS educated employees on proper hand washing technique and when to wash requirements. Employees properly washed hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels or alternative to dry hands at only hand sink on MFU. CDI-PIC provided paper napkins to dry hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw shelf eggs stored over RTE sodas and cut lettuce in reachin unit. Observed tomatoes stacked directly on top and making contact with raw shell eggs. CDI-PIC corrected storage order.

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: 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 . Observed cut lettuce and cut tomatoes from two days ago, per PIC, without date marks. Observed another container of lettuce and cabbage prepped today, per PIC, without date marks. Observed RTE shrimp in prep unit without date mark. CDI-PIC added correct date marks to cut TCS produce and voluntarily discarded RTE shrimp that did not have a date mark. 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, 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 . Observed beef and cheese empanadas and hotdogs from 12/29, beef empanadas from 12/13, chicken and cheese empanadas from 12/22, and chicken empanadas from 12/18. CDI-PIC voluntarily discarded all RTE TCS foods that were held for more than 7 days.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle containing degreaser cleaner. CDI-PIC labeled toxic substance. 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 household pesticides on MFU. CDI-PIC voluntarily discarded household pesticides.

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 unlabeled shakers and squeeze bottle. Add labels to all working containers.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing a watch. Remove jewelry when preparing food.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Failure of PIC to demonstrate control of TCS food temperatures. Failure of PIC to know permitted food processes. PIC is making homemade empanadas on the MFU and cooling on the MFU. CDI- permit is being being suspended as MFU is in violation of permit conditions. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Hand sink not supplied with hand towels. CDI added hand towels.

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P PIC confirmed that beef and chicken for empanada filling is being cooked on the MFU and cooled on the MFU. Raw proteins are being prepped on the MFU. CDI- MFU is in violation of permit conditions and permit suspended.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw hamburger, shredded lettuce, and sliced tomatoes in prep cooler > 41F. Shredded lettuce and tomatoes prepped yesterday per PIC. CDI- voluntary discard by PIC. VR follow-up required within 3 days. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle containing degreaser cleaner. CDI by labeling.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed doors to MFU open upon arrival. Keep doors closed or install insect screens. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house flies on the MFU.

4-501.11 Maintain equipment in good repair. Observed prep cooler operating > 41F. TCS foods discarded. Repair unit.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water only reaching 101F at the 3-comp sink, must reach 110F. VR REQUIRED 3/27/2023

2-301.15 Only wash hands in handwashing sink. -PF Observed a FE wash hands at the 3-comp sink. CDI-EHS explained issue and they rehashed at the HS.

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 salsa sitting on the counter at 59F. CDI-EHS explained this needs to stay cold. CDI-PIC voluntarily discarded.

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf Observed no chemical sanitizer on site during service. PIC provided a disinfectant and said the use this, it says on the bottle ‘for Non-Food contact Surfaces” VR REQUIRED 12/20/2022

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety observed pic failure to demonstrate sufficient knowledge of employee health. CDI handout given

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. No points as per NCDHHS. CDI HANDOUT GIVEN

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P observed food employee failure to wash hands upon entering kitchen and before working with food. CDI hands washed 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed attempted glove donning without hand washing. CDI hands washed 2-301.15 Only wash hands in handwashing sink. -PF observed attempted hand wash in 3 comp sink. CDI moved to hand sink

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 empanadas prepared prior to today with no date mark CDI date marked

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf observed no thin diameter thermometer. VR