TINY BISCUIT

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed facility has 2 dial thermometers that are at least 17 degrees off from the EHS calibrated thermometer. VR needed 7-20-26 For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed window remaining open during inspection that has no screen. Observed flies in the kitchen.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed prep unit cutting board and green colored mobile cutting board with discoloration and deep grooves that can no longer effectively be cleaned and sanitized. 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 the door gaskets on both RIC units cracking and coming detached from the door. Door to the unit do not close properly. Also observed large amount of buildup and debris on the outside of equipment ( such as the fryer, coolers, waffle iron)

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed metal sheets on floor lifting at the seam when stepped on causing a gap between the sheets. 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 a large amount of buildup on the floors. Facility had just arrived at the VCW location from the commissary.

5-202.12 Provide at least 100F water at handsinks. Observed hot water at the hand wash sink only reaching 72F. PIC said something broke this morning but she does have running water.

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 carton of raw shell eggs being stored on shelf in low boy cooler above RTE produce and milk. Also observed open package of ground beef above fries in the glass door freezer. CDI: PIC re-arranged items to proper storage order. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple tcs foods in the prep top above 41F. Se temperature chart. PIC stated that they were but in the prep unit at 11:00 am. CDI PIC allowed to put prep unit on TPHC today. EHS completed TPHC form and explained TPHC procedures to PIC. Also observed liquid eggs at 70F on the counter. PIC stated that they were taken out at 11:00 am. CDI PIC put carton in 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple squeeze bottles not labeled.

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 Multiple stacks of single service trays stored unprotected with food contact surface facing up. CDI PIC inverted trays.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no hot water during inspection. VR needed 3-21-26

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed badly soiled cardboard on the floor of the truck. Also observed the floor panel lifting at the seams.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed large drink cooler being stored on MFU floor blocking access to hand sink. CDI: PIC moved drink cooler to side to allow access to 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 a carton of raw shell eggs being stored on shelf in low boy cooler above ready to eat sausage gravy. CDI: PIC re-arranged items to proper storage order.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of degreaser being stored on storage shelf unlabeled. CDI: PIC labeled bottle of degreaser.

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 container of raw flounder thawing in stagnant water on prep counter. CDI: PIC placed container of flounder in prep sink fully submerged under cold running water to complete the thawing process.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed butter, buttermilk, and chicken in glass door refrigerator holding above 41F (see chart). CDI - unit was placed on emergency TPHC for remainder of operation today. PIC stated unit will stay on TPHC going forward until unit is replaced. TPHC form filled out. - 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two (2) containers of breading stored on floor beside handwashing sink. - 1 - 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 breading/floor container with build up of dust/debris on outside surfaces. Clean

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC mixing water into red bucket used to hold chlorine sanitizer using hand sink. CDI - EHS discussed proper handsink usage with PIC; utilize clean 3 compartment sink water for any other non handwashing purposes while on MFU.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) bin of raw chicken tenders in buttermilk and egg mix prepared on MFU stored above packaged frozen foods (hot dogs, fish, etc.) in standing freezer. CDI - Food employee removed bin from freezer and stored at grill prep area. Bin was marked for TPHC by EHS. EHS provided reach in cooler storage order chart to PIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 one (1) large box of recently cut Brussels sprouts stored at prep area at start of inspection. Per conversation with PIC, Brussels sprouts had been prepared at the morning of inspection and were set to be placed in available prep top compartment. EHS observed minimal cooling of Brussels sprouts at prep top compartment, with some portion of cut sprouts over the fill line. CDI - EHS provided cooling chart to PIC; Brussels sprouts were placed on TPHC by EHS. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed approximately nine (9) working containers of sauces, and spices (honey butter, old bay, salt, etc.) without labels. Label all secondary containers. CDI - EHS and PIC discussed different options for labeling such as labeling a set place for bottle to be, placing bottles in labeled containers, labeling charts and/or maps, labeling lids with permanent marker, or silicone label bands. EHS demonstrated with station labels for spice shakers.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two (2) commercial bottles of opened and covered sauces (BBQ sauces, hot sauce) on floor storage underneath register counter. Once open, elevate commercial food containers as needed.

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 (2) stacks of single service articles (plastic lids, to go cups) stored with exposed food contact surfaces. CDI - EHS inverted articles to prevent potential contamination.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomit and diarrhea cleanup plan on site during inspection. CDI- EHS gave PIC vomit and diarrhea cleanup plan poster. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. Observed bag of raw chicken wings stored on top of container of raw flounder. CDI- PIC moved container of raw flounder to be above raw chicken. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in use knives stored in between stove and griddle. CDI- PIC removed knives and placed in 3 comp sink to be washed, rinsed, and sanitized at commissary.

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 ceiling with buildup of dust. Clean frequently to avoid accumulation of debris. 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 Observed employee properly wash hands then turn off faucet with bare hands. CDI- employee properly rewashed hands and turned off faucet with paper towel barrier. REPEAT 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 .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed knives being stored in hand sink. CDI- PIC removed knives from hand sink and educated employees to not use hand wash sink for anything other than hand washing.

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 secondary containers of sauces, oil, and spices without labels. Label all secondary containers. EHS and PIC discussed different options for labeling such as labeling a set place for bottle to be, labeling lids with permanent marker, or silicone label bands.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies inside of mobile food unit due to ordering window being left open for long periods of time and mesh curtain on back door not properly closing. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed ordering window being left open for long periods of time and mesh curtain on back door not properly closing. CDI- PIC educated cashier to keep ordering window closed while no customers are ordering and PIC adjusted mesh curtain on back door so it fully closes. EHS and PIC discussed installing mesh screen on ordering window to prevent insects from entering.

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 above cooking equipment in need of cleaning. Clean frequently to prevent buildup of oil. PIC and EHS discussed cleaning hood on a weekly basis due to high frequency of frying foods. 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 heavy buildup of oil and dust on AC vents throughout mobile unit. Observed buildup of food debris and oil on the floor, with concentration around fryers and floors inside of storage spaces. Clean frequently to avoid buildup. 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 Observed employee wash hands then turn off faucet without a barrier recontaminating hands. CDI - EHS educated employee on proper handwashing and employee rewashed hands correctly. 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 .

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 bowl being used as scoop in breading container. Always use a utensil with a handle to prevent contamination. - 0.5 -

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 system and cooking equipment in need of cleaning due to grease and food debris build up. - 0.5 -

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 by the sinks with standing water against cabinet. PIC stated they had mopped floors and due to angle of parking could not get it all out. CDI - PIC mopped up as much as possible and used towels to finish drying. Always conduct cleaning operations at commissary where mop water can be properly disposed. - 0.5 - 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 mac n cheese and collard greens egg rolls, feta cheese, and ranch not date marked . CDI PIC dated during the inspection. 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 . Food thermometer is not in working condition possibly due to battery or water damage. Verification of working food thermometer required.

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 secondary container of spicy Sriracha

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 single service takeout trays left open ended during the inspection. CDI- Inverted during the inspection.

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 by the fryer in need of additional cleaning.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed facility had priority violations during inspection. 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.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site at time of inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-201.11(E) Ensure food employees report illnesses, symptoms and exposure. -PF. Observed Mobile food unit did not have employee health policy on unit. CDI will email PIC information necessary.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed facility doesn’t have written vomiting and diarrhea plan. CDI will email information to PIC. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at hand wash sink on mobile food unit.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken held over for secondary order at 104 degrees . CDI discarded . 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese , tomato sauce and buttermilk in reach in unit located in brewery room at greater than 41 degrees. CDI moved to proper refrigeration on truck. 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 . I

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed Raw eggs stored over ready to eat foods . CDI reordered storage For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 mac n cheese and collard greens and feta cheese not date marked . CDI PIC discarded . 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee in need of hair restraint.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. - EHS observed a closed bottled drink stored above the food prep unit. CDI- PIC moved the drink away from food and clean equipment.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- EHS observed cut lettuce, cut tomatoes, shredded cheese, and made in house butter milk ranch above 41F. CDI- PIC voluntarily discarded the items. 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 .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P- Observed employee medication stored above food prep top. CDI- PIC moved item away from food and food contact surfaces.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed back door open with a screen left open during the inspection.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed bracelets on the wrist of an employee preparing foods. Observed an employee preparing foods with long hair without a proper cover.

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 system and cooking equipment in need of cleaning due to grease and food debris build up.

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 of hard to reach areas in need of cleaning due to dirt and food debris build up. Areas that are hard to reach are underneath and behind equipment. Observed ac/heat vent with grease build up as well. Clean areas as often as needed to prevent and reduce the build up.

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 No written procedures. CDI by providing information to gain compliance.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sink being used to store single service items. CDI items removed from sink and properly stored.

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: http://meck.co/FoodSafety observed raw eggs stored over ready to eat mac and cheese and batter. CDI by rearranging storage order.

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 containers of dry food.