BALTIMORE CRABCAKE COMPANY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed crab queso portioned in ramekins in RIC with temperatures above 41F. PIC stated that the queso was made today and could have risen in temperature when loading the queso on the truck. CDI: PIC was given TPHC sheet that was filled out on site and will do 6 hour TPHC starting from the time queso was taken from the commissary and loaded on the truck. PIC will discard queso after time has expired. 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 .

Maintain equipment in good repair. Door of low boy reach-in used for single service storage is detaching. REPEAT.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P: Cleaners / sanitizers stored over clean soup warmers in MFU. CDI- chemicals moved.

Maintain equipment in good repair. Door of low boy reach-in used for single service storage is detaching.

4-501.11 Maintain equipment in good repair. Door gasket in MFU reach in starting to tear.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Observed food debris and soiled single service containers inside microwave, PIC stated that the microwave had not been in use since previous day. Microwave is used to reheat Queso for immediate service.

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: Upon entry to MFU hand sink was blocked for accessibility. Water to on MFU was turned off upon entry. When PIC flipped switch to turn on pump no water came to hand sink. Water came to utensil sink faucet. Hands could not have been washed prior to inspection beginning. CDI- temporary hand washing set up at utensil sink that is not in use. 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 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Upon entry, lone hand sink on MFU was blocked for accessibility. PIC cleared path accessibility.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Crab soup on counter under no temperature control. CDI-placed in warmer to heat. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no working thin diameter probe. Verification within 10 days that a working thin probe thermometer has been obtained.

5-205.15 Maintain a plumbing system in good repair. No water at hand sink. See # 8 above. Return visit within 2 days to see plumbing has been repaired to deliver hot and cold water to hand sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed cold holding temps on food stored from Saturday at 42 f. CDI ambient temp check 40 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 .

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 probe. VR

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with expired ServSafe certification. PIC demonstrated knowledge with provision of relevant documentation, answering of EHS questions, and no priority violations at time of inspection. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

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 lettuce and remoulade set at counter. When temped, lettuce was observed at a temperature of 43F. CDI - Prior to EHS comment, PIC properly marked lettuce and remoulade with a start and end time of (4:45 to 8:45) using readily available tape.

6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. Observed mesh insect net at rear of food truck with minor tears, allow for potential pest entry. No pests or insects were observed at time of inspection. Repair/replace netting such that insects may not enter.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC engaged in food prep (cooking crab cakes, plating crab cake sandwiches) with wristwatch on at time of inspection.

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) box of single use forks stored directly on the floor of the food truck. CDI - EHS elevated box to available space beneath window register.

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 inner surface of microwave oven in need of additional cleaning.

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 demonstrate insufficient knowledge of employee health. CDI handout given, coached

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 vomitus response kit.

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 crabcake mix cooling 44° at 5 minutes. In walk-in cooler, in covered plastic with low surface area to volume ratio. CDI opened

4-502.13 Single-use and single-service articles cannot be reused. Observe reuse of single service containers.