BHG FOOD TRAILER

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle with quat without lable. CDI PIC labeled.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer bottle that was not labeled. CDI bottle labeled.

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 taqueria sauce and another food item that was just prepped before service. PIC stated the items were cooling in the reach in unit. Reminded PIC that there is a condition on their permit that prohibits any cooling on the truck. All cooling must occur in the commissary. Suggest using their walk in freezer to quickly chill items. CDI items time stamped from when it was prepared at commissary and to be used up in 4 hours then 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food without a hair restraint.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed facility with outdated health policy. CDI provided updated agreement. For more information on employee health policy, please visit: www.mecknc.gov/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 facility using time for hot food in units and cold items in prep tops during service but no policy filled out. Verification required. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-501.11 Maintain equipment in good repair. Repair leaking faucet at 3-comp sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed corn salsa and sauce that were stored in prep cooler and refrigerator above 41 F. PIC stated that items were made this morning. CDI- ice was added to items to allow for further cooling. REPEAT (half points due to severity). 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 .

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed skillet marked for “household use only” used for toasting bread. PIC will replace item with commercial unit soon. -zero-

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. Clean dust from hood screens above grill. -zero-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed steaks in hot box below 135F. CDI - Steak was placed on the grill to reheat to 165F or above.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed pico de gallo and salsas being held above 41F inside the prep unit. CDI - Both items will be held on TPHC for the remainder of 4 hours.

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/use items stored on the floor inside the MFU. CDI - Items were removed from the floor.

4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf. Observed MFU using QUAT sanitizer with no test strips available. CDI - EHS provided MFU with QUAT strips to last for remainder of event. MFU also has back-up commercially produced sanitizer available.