BANH MI BROTHERS TRUCK

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed date marking missing from some bags of prepared meats in reach in cooler. CDI - Items dated by PIC. - 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 all TCS food items being held both in top and bottom portion of prep cooler to be above 41F. See temp chart. PIC stated he turned cooler on later than usual to make it to event on time and food was pulled from walk in cooler at 3:30pm. CDI: Items were placed on TPHC and will be discarded at 7:30pm. REPEAT.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed no ready to eat TCS foods date marked on MFU. PIC date marked all items as they were either opened and prepared in the last 48 hours or pulled from freezer today. VERIFICATION REQUIRED. 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 two working bottles of sauces being held in flip top cooler unlabeled. Label all working containers of food.

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed a pot of beef broth being stored on floor of MFU underneath drainage pipes of hand sink. PIC stated broth was only placed there during transit to location. CDI: Beef broth was moved to prep counter to be reheated.

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 on prep shelf right side up outside of their original packaging. CDI: PIC inverted containers to prevent contamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed three (3) TCS food items (recently opened half and half in standing RIC, soy curls and sliced meats in prep top) above 41F at start of inspection. Per conversation with PIC, soy curls and sliced meats in prep top had recently been removed from standing RIC. Sliced meats were observed cooling effectively. Soy curls and half and half were placed on emergency TPHC. A verification will occur no later than 09/14/2025. 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed one (1) TCS food items (container of half and half in standing RIC) with no date marking. Per conversation with PIC, system is such that prep top items and items held on TPHC are not to be held for longer than 24 hours; half and half fell outside of this established system. CDI - EHS wrote date of opening (9/11) on cap of container. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed windows and door to MFU open during inspection. Provide screens or other method of protection against pests entering MFU. CDI - EHS closed doors and windows during inspection to prevent potential pest entry. REPEAT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no food protection manager certification at time of inspection. PIC and food employee demonstrated knowledge by answering questions during and after inspection and by having no priority violations. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/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 EHS observed multiple portions of food held on TPHC (vegan beef, Banh mi chicken, Banh mi beef, spring rolls) held as described by TPHC instructions kept within MFU. However, items were unmarked. Per conversation with PIC and food employee, MFU TCS foods left cold holding at approximately 3:45. CDI - EHS marked items with TPHC stickers (3:45p to 7:45p)

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed windows and door to MFU open during inspection. Provide screens or other method of protection against pests entering MFU. - 2 - REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one (1) flying insect enter MFU through open window.

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 one (1) stack of single service articles (fry boxes) with exposed food contact surfaces. All other articles were stored within plastic wrap or inverted. CDI - EHS inverted single service article stack to prevent potential contamination.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips available for quat sanitizer. Obtain test strips that can accurately determine strength of sanitizer solutions made with sanitizer. A verification will occur no later than 05/26/2025.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked vegetable beef in prep unit at 62F. PIC stated that it had been processed earlier. CDI - Item was permitted to cool in upright refrigerator this time. Per permit cooling is not allowed on truck. - 1.5 - REPEAT 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed windows and door to MFU open during inspection. Provide screens or other method of protection against pests entering MFU. - 2 - REPEAT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site during inspection For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed half and half, soy milk, sliced pork, head cheese, beef pate and sliced ham above 41F in stand up reach in cooler and prep unit. All foods placed on emergency 4 hour TPHC and labeled accordingly. Prep unit ambient temperature is 54F and stand up reach in cooler ambient temperature is 56F. Units must be repaired or replaced and able to maintain 41F or lower. EHS will follow up within 3 days. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed windows and door to MFU open during inspection. Provide screens or other method of protection against pests entering MFU. REPEAT

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips available for quat sanitizer. Obtain test strips. EHS will follow up within 10 days.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed insufficient hot water available on MFU, hot water at hand sink and 3 compartment sink reaching 83F. PIC stated that no dishes are washed at 3 compartment sink. Repair. EHS will follow up within 10 days.

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. PIC did not provide written procedure for TPHC. Verification required within 10 days. 30 day ITS issued. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 time control foods were not marked for time. CDI by discard. Verification required within 10 days. 30 day ITS issued.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door and window open on the MFU upon arrival. Keep door and window closed.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 multiple food items on TPHC today. Written procedure not provided by PIC. Observed multiple food items (spring rolls, cooked pork, cooked chicken, rice noodles) without time mark for discard. CDI- PIC labeled food items with time mark. Written procedure obtained by PIC.

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. Observed no procedures for beef and spring rolls held on time. Beef added to pork and chicken procedures. PIC will get procedures for spring rolls. EHS reviewed TPHC process. Facility has implemented process correctly. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 sanitizer for cleaning. PIC stated they did not bring any for today. Truck is only out for 4 hours today. After the 4 hours facility will be going to the shop to clean and restock. Facility will then go back out for a different event. PIC will pick up sanitizer to put on truck when they get to the commissary. No items will be used and no food will be sold after 4 hours. Truck will be at on site event from 12pm-4pm. The next event will be from 6pm-11pm. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for sanitizer.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf MFU did not have vomiting and diarrheal event written procedures. CDI provided V & D poster. For more information please visit: http://meck.co/FoodSafety

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed serving window open without screens.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple wet stacked containers on the drying rack.

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 residue build-up on drying rack in kitchen. Observed residue/mold growth on caulking between wall and 3 comp sink.