HALAL FOOD CART 001

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer at 0 ppm chlorine. -CDI- PIC corrected to 50ppm. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed no label on spray bottle. Per PIC, contents were degreaser. -CDI- PIC properly labeled items. **REPEAT** -1-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no protective head covering. -0-

4-501.11 Maintain equipment in good repair. Observed ambient air of prep cooler at 44F. Unit kept on time so no cold holding violations marked today. **10 DAY VERIFICATION REQUIRED BY 8/3/26** -0.5- 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 foil being used beneath flat top and grill. Remove.

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 cooler with build standing water. Observed exterior surface of RIC in need of cleaning. Observed faucet handles of handsink and 1-comp sink in need of cleaning. Increased and more thorough cleaning frequency recommended. **REPEAT.** -1-

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 employee handling food without washing their hands prior as no running water was available on MFU. CDI: PIC voluntarily closed MFU until running water is available and employees can effectively wash hands.

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 diced tomatoes being held in prep flip top cooler with no time marked to indicate when the 4 hour period has elapsed. CDI: PIC marked start and end time for tomatoes.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of detergent being stored underneath hand sink unlabeled. CDI: PIC labeled spray bottle.

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed a cone of lamb being held in one compartment sink in which PIC stated was placed there to thaw out. EHS measured temperature of lamb which was 41F. CDI: EHS provided education of proper thawing requirements and PIC placed lamb in reach in cooler.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a spoon being stored in a rice warmer in which handle of spoon was resting in rice and another spoon being stored in a container of cooked chicken on TPHC in which handle was resting in chicken. Store utensils with handles above the 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 two stacks of single use to go containers being stored outside of their original packaging right side up on prep counter. CDI: PIC inverted containers to protect against contamination.

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 bottom shelf of prep table with build up of rust and food debris and interior of prep cooler with build up and standing water. Remove rust and food debris and seal shelf of prep table and clean interior of prep cooler. REPEAT.

5-103.12 Provide water under pressure to all fixtures.-Pf Observed no running water from hand sink or one compartment sink. PIC voluntarily closed MFU. VERIFICATION REQUIRED to ensure MFU has running water in both hand sink and one compartment sink.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee water bottle being stored on top shelf in reach in cooler above food being held for sale. CDI: PIC moved employee water bottle to bottom shelf away from food designated for customers.

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 bottom shelf of prep table with build up of rust and food debris. Remove rust and food debris and seal shelf of prep table. REPEAT.

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 . Observed employee wash hands at hand sink without using soap and don gloves to begin to handle food. CDI: EHS intervened and stopped employee from handling food without properly washing his hands. No soap was available on MFU. REPEAT.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap available at hand sink. CDI: PIC obtained hand soap and placed at hand sink.

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 boxes of raw steak being held over containers of white sauce in prep reach in cooler. CDI: PIC re-arranged items to proper storage order.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed a spray bottle of chlorine sanitizer being held on prep counter in which concentration level for sanitizer was 0ppm. CDI: PIC dumped spray bottle.

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 American cheese being held in prep flip top cooler at 54F and steak being held in prep reach in cooler at 43F and lamb being held in reach in cooler at 49F. CDI: PIC voluntarily discarded lamb and American cheese and moved steak to reach in cooler to rapidly cool. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of chlorine sanitizer being held on prep counter unlabeled. CDI: PIC emptied spray bottle.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of individually portioned containers of white sauce and large containers of white sauce being stored on floor. CDI: PIC placed items on counter.

4-501.11 Maintain equipment in good repair. Observed torn gasket on reach in cooler. Replace torn gasket. REPEAT.

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 build up on shelving for clean equipment. Clean as needed. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed large hole in flooring of MFU. Repair hole in floor.

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.

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 . Observed employee rinse his hands under running water for approximately 5 seconds in hand sink without using soap and proceed to dry hands with a paper towel. Employee stated he always rinses his hands first and then washes with soap a second time. CDI: EHS provided education to employee that hands must be thoroughly washed first time with soap and water for at least 20 seconds. Employee thoroughly washed his hands.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed tool being stored in hand sink and keys hanging from soap dispenser both preventing hand sink from being used. CDI: Tool and keys were removed from hand sink to allow access to hand sink. 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 boxes of raw chicken being stored on bottom shelf of reach in cooler behind a box of individually portioned containers of ready to eat white sauce. 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 American cheese and sliced tomatoes being held in prep flip top cooler above 41F. See temp chart. CDI: PIC voluntarily discarded items. REPEAT.

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 bottles of white sauce and steak sauce being held in prep flip top cooler unlabeled. Label all working containers of food.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door and both windows to mobile food unit open upon arrival for inspection and most of the time throughout inspection. Keep door and windows closed to prevent pest entry.

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

4-501.11 Maintain equipment in good repair. Observed torn gasket on reach in cooler. Replace gasket.

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 build up inside of prep reach in cooler. Clean as needed. REPEAT.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed employee drinks stored in hand sink. CDI. PIC removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in the RI cooler at temperatures above 41F. CDI. PIC voluntarily discarded. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple house flies in the MFU. Keep screens closed as much as possible.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored on prep table.

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 cleaning needed in RI coolers and outside of equipment. Repeat.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Rice prepared 1.5 hours prior less than 135F. Reheated to 165F. 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 .

4-601.11(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. Clean hood and equipment as needed. Repeat.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer reading over 200ppm on test strip. CDI-PIC diluted sanitizer and concentration read 100ppm. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 hood in need of cleaning due to buildup of oil that is creating droplets. Clean frequently.

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 wall behind grill with buildup of food debris and oil. Clean. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged metal floor by prep unit in need of repairing. Repair.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Bags of lettuce and cut greens lacked date marks. Products prepared today. Date marks added. 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 .

4-501.11 Maintain equipment in good repair. Repair door/gasket of tall reach in.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No test strips available during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bagged iceberg lettuce in the upright cooler > 41F. Door to cooler was unable to close due to it being overstocked. CDI rearranged order in the cooler and door closed. Observed lettuce at 41F prior to departure. Points not escalated due to overall compliance of cold holding. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple house flies in the MFU. Keep screens closed as much as possible.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board on prep table to be heavily stained and contained deep cuts with food debris. Cutting board is no longer easily cleanable. Resurface or replace.

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 grease build-up on hood and hood filters, equipment throughout.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce and cut tomatoes declared cold holding in prep above 41F. Per PIC, facility has not received fresh food from commissary. CDI - PIC contacted commissary to get fresh food for service and adjusted prep unit to cold hold all TCS foods at or below 41F. -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 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. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed TCS foods still in service after more than four (4) hours of being placed on TPHC. Foods include cut lettuce, diced tomatoes, falafel, white sauce. Items voluntarily discarded. VR no later than 07/22/2023 to ensure TPHC procedure is filled out completely and followed. -3-

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 and behind cooking equipment. Clean often enough to prevent buildup. -.5-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink used to clean off scraper used to clean grill. CDI - EHS educated PIC about requirement to only use handsink for handwashing. Cleaning tools cleaned in prep sink. -10

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 no written procedure for TPHC and white sauce, cooked chicken, cooked lamb and cooked falafel. Time stamps are available today. Observed PIC unsure of hot TPHC affects food operations today. PIC stated anything on TPHC still either needs to be cold or hold. EHS explained Time vs. Temp control today. Observed new container of cooked chicken prepared today without changing time stamp. VR no later than 03/23/2023 to ensure facility has a complete filled out copy of TPHC form available for all future inspections. -3- REPEAT CONTINUED NON-COMPLIANCE WITH TPHC PROCEDURES MAY RESULT IN DISCONTINUING THIS PROCESS, A RISK CONTROL PLAN OR PERMIT ACTION.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed screens open during operations, between customer orders. Keep screens closed unless handing items to customers or receiving payments to protect unit from insects. -0-

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed soiled utensils used to dice and mince food also being used to clean grill between food orders. CDI - PIC used another scraper for cleaning. -1-

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop used for rice stored in rice warmer with handle touching food. -0-

5-402.14 Sewage shall be removed from a mobile food unit at an approved servicing area.-Pf Observed leaking cap at waste water cap. CDI - PIC repaired during inspection. -0-

3-201.11(A) Use food from approved sources only.-P Observed food and drinks stored inside bookstore, an unpermitted space. CDI - EHS advised PIC to remove all food, drinks and any other items associated with this permitted facility from the unpermitted space. -1-

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 no written procedure for TPHC and white sauce, cooked chicken, cooked lamb and cooked falafel. CDI - Template sent to PIC today via email. -1.5-

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 falafel and white sauce cooling RI cooler. Per permit conditions, facility is not allowed to cool on the unit. CDI - PIC placed food on TPHC as part of existing procedure. -.5-

4-502.13 Single-use and single-service articles cannot be reused. Observed soiled cardboard container used to stored portioned white and red sauces. Use a clean container that is not single use/single use container. -0-

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 back side of grill. Per PIC, this area is cleaned frequently but this area cannot be cleaned, even though it is scrubbed thoroughly. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed napkins and gloves stored inside hand sink. CDI. Items were removed.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed service windows and door to MFU open during inspection. No insects observed at this time. Zero point deduction.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed portioned sauces stored directly on the floor. CDI. Items were relocated.

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 to go containers stored outside of protective sleeves and upright. Zero point deduction.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board on prep unit was noted with deep grooves/scratches. Zero point deduction.

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 underneath cooking/cold holding equipment.