LMC KITCHEN ON-THE-GO

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw edge above RTE foods in the WIC. CDI PIC corrected the storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 outside of RIC and Prep top with accumulated soil residues.

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 large amount of food debris on the floor mat

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 posted on MFU but no signed policies/acknowledgements available. - CDI - EHS directed PIC and employee to sign poster as acknowledgement of policy. 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 - REPEAT - Observed chili holding below 135F in hot box (see temperature chart). - CDI - PIC reheated chili to 203F on stove prior to placing back in hot box. PIC also increase temperature of hot box. - *NOTE: No point deduction escalation due to improvement noted since previous inspection. Full point deduction will occur at next inspection if issue persists. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed one unlabeled spray bottle of quat sanitizer. - CDI - PIC labeled spray bottle ‘sanitizer.’

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf - Observed expired quat sanitizer test strips on MFU that inaccurately measured sanitizer concentrations. Obtain new quat sanitizer test strips. - VR - Verification required within 10 days.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at hand sink. CDI - Paper towels provided. - 0 -

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no sanitizer present on MFU. CDI - Sanitizer obtained and properly diluted. - 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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili, hot dogs, fries, and cheese sauce holding between 94-104F. CDI - All items rapidly reheated to required temps. Hot box housing hot dogs and chili turned up higher. - 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed drinks stored on the floor of the MFU. Maintain items at least 6 inches off the floor at all times. - 0 -

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed commercial grade crockpots being used in MFU. Replace with commercial grade equipment. - 0.5 -