HALAL FOOD CART ORIGINAL

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no written procedures available on MFU for responding to vomiting or diarrheal events. CDI: EHS provided copy.

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 beverage being stored on shelf above prep cooler. CDI: Employee removed beverage.

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 box of raw steak being stored behind a container of individually portioned containers of white sauce in 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 a box of raw steak and two bags of cut lettuce being stored in standing reach in cooler above 41F. See temp chart. PIC voluntarily discarded lettuce and placed steak on grill to cook for hot holding. VERIFICATION REQUIRED to ensure equipment is properly maintaining foods at 41F or below.

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 cut tomatoes being held on TPHC in prep flip top cooler without a time marked to indicate when the 4 hour period has elapsed. CDI: PIC stated tomatoes were placed on TPHC 30 minutes prior to inspection and marked time on dry erase board.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door to MFU open. Keep outer openings closed to prevent pest entry. REPEAT.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed MFU had quat test strips, however no color compare chart was available for strips to be able to read concentration level. VERIFICATION REQUIRED

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 containers of white sauce being stored in reach in cooler without date marks. CDI: PIC date marked items.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door to MFU open. Keep outer openings closed to prevent pest entry. 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 cardboard box of individually portioned containers of white sauce being stored on floor of MFU underneath service window. CDI: PIC placed box of white sauce on shelf.

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 a box of single use to go containers being stored on floor of MFU. CDI: PIC placed box on shelf.

4-501.11 Maintain equipment in good repair. Observed missing handle for top to prep cooler. Replace missing handle. REPEAT. Points not escalated due to improvement since previous inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 a container of Philly steak, a container of falafel and several premade Philly steak sandwiches being held in hot box and a container of rice being held under grill all being held below 135F. TPHC written procedures list hot box as being held on TPHC although PIC stated items in hot box were being hot held. CDI: PIC voluntarily discarded falafel and rice as it was prepared approximately 4 hours prior and reheated Philly steak to above 165F before returning to hot hold.

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 no times marked for individually portioned containers of white sauce being held on TPHC to indicate when 4 hour period has elapsed. CDI: PIC marked time beginning at 10am when sauce was removed from cold holding.

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 margarine, spicy sauce and white sauce being stored unlabeled on shelf. Label all working bottles of food. REPEAT.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door to MFU open. Keep outer openings closed to prevent pest entry. REPEAT.

4-501.11 Maintain equipment in good repair. Observed loose handle for top to prep cooler, broken handle on one rice cooker and a large gap between gasket and interior door surface of hot box. Repair or replace broken equipment.

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 a working bottle of margarine and working bottle of sauce for Philly steak being stored unlabeled on shelf. Label all working bottles of food.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door and windows to MFU open. Keep outer openings closed to prevent pest entry.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - REPEAT - Observed employee health policy poster posted but no signed copies of policy or acknowledgements available on MFU. - CDI - EHS directed employees to sign poster as acknowledgement of policy. Employees signed poster. - CDI. PIC was provided another one. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 enter MFU and begin donning gloves to engage in food preparation without first washing hands. - CDI - Education provided by PIC. Employee washed hands prior to donning gloves and engaging in food prep.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. OBSERVED tomatoes held on time without time stamps on them. Cdi. Pic wrote time on it.

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 non food contact parts of cleaned dishes.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed various TCS items holding above 41F in RIC and lowboy portion of prep unit (see temperature chart). Ambient temperature of prep unit below 41F but ambient temperature of RIC at 46F. PIC voluntarily discarded all TCS items holding above 41F as food was placed on MFU around 10AM. Also observed white sauce sitting out at ambient temperature in multiple locations. PIC voluntarily discarded white sauce. - VR - Verification required within 3 days to ensure all units repaired and TCS items holding at 41F or below. *NOTE: Risk control plan to be implemented at verification visit due to continued noncompliance with cold holding. 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 .

4-501.11 Maintain equipment in good repair. - REPEAT - Observed severely torn gasket on hot box. Replace gasket. *NOTE: No point escalation due to no hot holding issues observed during inspection. Points will be escalated at next routine inspection if gasket not replaced.

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 - No sanitizer available on MFU. - CDI - PIC brought chlorine sanitizer from commissary. Chlorine sanitizer test strips available on MFU.

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 enter MFU and begin donning gloves to engage in food preparation without first washing hands. - CDI - Education provided by PIC. Employee washed hands prior to donning gloves and engaging in food prep.

5-202.12 Provide at least 100F water at handsinks. - Observed hot water temperatures of 80F max at handsink. Increase water temperature to maintain at least 100F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed various TCS items holding above 41F in multiple refrigeration units (see temperature chart). PIC placed all items on TPHC and contacted a refrigeration technician to assess units. - VR - Verification required within 3 days to ensure all units have been repaired. *NOTE: Per PIC, items are delivered under refrigeration around 9:15/9:30AM daily. EHS observed white sauce sitting outside of refrigeration upon arrival. Ensure items are quickly placed into refrigeration on MFU once delivered to avoid future cold holding issues. TPHC can also be utilized. Risk control plan to be implemented at next routine inspection if issue persist. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed one unlabeled spray bottle of chlorine sanitizer on MFU. - CDI - PIC labeled spray bottle appropriately.

4-501.11 Maintain equipment in good repair. - Observed severely torn gasket on hot box. Replace gasket.

5-205.15 Maintain a plumbing system in good repair. - Observed handsink to leak unless water is unplugged. Repair leak to allow for water to be plugged in at all times for easy accessibility at handsink.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - REPEAT - Observed employee health policy poster posted but no signed copies of policy or acknowledgements available on MFU. - CDI - EHS directed employees to sign poster as acknowledgement of policy. Employees signed poster. - *NOTE: No point deduction due to poster being present. Point deduction to occur at next inspection if no signed policy available. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - REPEAT - Observed falafel holding below 135F in hot box. EHS recommends placing item on TPHC due to continued issues with hot holding this product. PIC agreed to discard after 4 hours. - VR - Verification required within 3 days to assess hot holding or verify TPHC has been permanently implemented. 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 - REPEAT - Observed various TCS items in flip top prep unit holding above 41F. Per PIC, most items were prepped within 30 minutes of EHS arrival. EHS recommends doing prep at commissary or placing items (white sauce, salads, tomatoes) on TPHC to be discarded every 4 hours. PIC agreed to discard items after 4 hours. - VR - Verification required within 3 days to assess cold holding or to verify TPHC has been permanently implemented. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required. - P - Observed chlorine sanitizer concentrations to be much greater than 150ppm (test strip bleached out white). - CDI - PIC refilled spray bottle to correct concentration of 100ppm. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed one unlabeled spray bottle of chlorine sanitizer. - CDI - PIC labeled spray bottle ‘sanitizer.’

6-202.15 Protect outer openings of establishment from insect or rodent entry. - REPEAT - Observed door propped open without fly protection or screen/curtains. Protect outer opening from entry of pests. - *NOTE: No point deduction increase due to absence of pests observed on unit. Full points will be deducted if pests observed on unit.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - Observed employee health policy poster on MFU but no signed copies of employee health policy. - CDI - EHS discussed requirements with PIC and provided copies of employee health policy for employees to review and sign. Maintain signed copies on MFU. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - Observed falafel holding below 135F in hot box (see temperature chart). Per PIC, issue with generator had caused unit to be off from 10:30AM-11AM. - CDI - Falafel placed on TPHC to be discarded at 2:30PM. PIC stated new falafel will be made at commissary and brought to MFU. 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 various TCS items holding above 41F in multiple refrigeration units (see temperature chart). Units (flip top prep unit and small glass display unit) observed turned off. PIC stated unit was turned off to move for cleaning purposes and accidentally left off. Per PIC, food items were placed on MFU around 8:30/9AM. Also observed white sauce, made from yogurt and sour cream, holding above 41F stored in box on prep surface. Per PIC, white sauce had been out of fridge for one hour prior to EHS arrival. - CDI - PIC turned units on. EHS observed temperatures recover below 41F. White sauce placed on TPHC. EHS provided PIC with TPHC written procedures form. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. - REPEAT - Observed door propped open without fly protection or screen/curtains. Protect outer opening from entry of pests. - *NOTE: No point deduction increase due to absence of pests observed on unit. Full points will be deducted if pests observed on unit.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed PIC unable to determine cold holding temperatures, when foods exceeded cold holding temperatures, when facility begins TPHC and provide vomiting and diarrheal event cleanup procedure. CDI - PIC educated today about proper procedure for TPHC and holding temperatures. -1- A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written vomiting and diarrheal event cleanup procedure available. VR no later than 09/24/2023 got ensure facility has written vomiting and diarrheal event cleanup. -.5- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed TPHC time stamp for 11A and cold holding tomatoes, lettuce and garlic white sauce is already out of temperature. CDI - PIC placed food immediately on time and discussed with PIC methods of long term compliance. -1.5-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door propped open without fly protection or screen and serving windows with screen operating between customer orders with screens open. Protect outer opening from entry of pests. REPEAT -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 rice paddle stored inside rice warmer with handle down in food. -.5-

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 no PIC with certification, several P/Pf violations and operators not able to answer questions for demonstration of knowledge. PIC contacted PIC Chris to advise that refresher training needs to take place for all food truck operators to ensure food safety and ability to take proper corrective actions when foods are put on the food truck until served. VR no later than 05/22/2023 to ensure facility has provided refresher training for staff working on this and all other corporate MFUs. -1- 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 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no PIC with certification. -0- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed food truck parked since 10A with spices and sauces still in basin of handsink. CDI - Items removed and EHS advised PIC that handsink shall be cleared when parked at location for service. Hands washed. -1-

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed written procedure for TPHC not followed for cut lettuce, cut tomatoes, falafel, white sauce. Facility has a white board hanging on the left side of hot box. Food employees unclear as to when TPHC actually begins. VR no later than 05/15/2023 to ensure facility following TPHC procedure and all food employees are trained on corrective actions when 4 hour window has passed. -1.5-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed glass cleaner stored on top of foil sheet in outside storage box attached to the lower left of the food truck entrance. CDI - Item moved to low location inside truck. -0-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door propped open without fly protection or screen. Protect outer opening from entry of pests. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels on site. PIC provided napkins, and they were not close to HS initially. CDI-PIC provided single use napkins

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw gyro beef sitting over RTE lettuce in a bag. CDI-PIC voluntarily discarded lettuce. For more information on food storage order please visit: http://meck.co/FoodSafety

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 written procedures for most items in the MFU, PIC said they keep the white sauce (ranch) on 4 hr TPHC and the top of the prep unit on 6 hrs. This was not stated in their procedures, their procedures are approved for 4 hrs only. CDI -EHS modified the procedures to state (lettuce, tomatoes, are kept for 6 hrs when below 70F) TPHC procedure template may be found at: http://meck.co/FoodSafety

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 3 large boxes of single use clam shells sitting out in the rain, PIC said this belongs to them. CDI-PIC moved the single use items to a covered area.