LETTYS KITCHEN MOBILE

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no employees with food protection manager certification on site during inspection. Obtain food protection manager certification. Repeat.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw eggs stored over bananas in prep top reach in. Food storage corrected. Improvement since last inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no employees with food protection manager certification on site during inspection. Obtain food protection manager certification. Repeat.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw eggs above RTE foods in the Prep cooler. CDI PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce above RTE foods in the Prep cooler. CDI PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked chicken in the lowboy cooler above 41F. PIC stated that it was out about 2 hours ago and put into another pan. CDI PIC reheated chicken to 176F. 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 .

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

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Container on cut head of cabbage. Another prepped head of cabbage uncovered in prep top reach in. Outer leaves removed and cut cabbage placed in container.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. In use meat press next to grill. PIC stated press washed at the end of day. Informed PIC to wash, rinse, and sanitize every 4 hours or keep in 135F water. Other utensils moved to sink after each use. Press used less than 4 hours ago moved to sink. No points deducted.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Clean food containers prior to storing. Items moved to 3 comparment sink to be washed, rinsed, and sanitized. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee chopping head of lettuce into strips while making barehand contact at start of inspection. CDI - PIC corrected employee prior to EHS correction; portion of food contacting barehands was disposed of and employee donned gloves prior to returning to food preparation. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

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 one (1) pan of recently cooked chicken in non-temperature controlled prep space at a temperature of 153F. Per conversation with PIC, chicken had completed cooking approximately 30 minutes prior to EHS arrival, and intention was to utilize chicken within 4 hours prior to disposal. PIC described effective TPHC procedures, but had no instructions, disposal, or labeling system in place. CDI - EHS affixed TPHC label to chicken pan; EHS provided TPHC instruction sheet in English and Spanish to be utilized by PIC as needed. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed NSF thermometer which was calibrated within 2 degrees of EHS thermometer using hot water. However, thermometer did not have thin tapered tip and MFU prepares and sell thin and loose foods (cotija cheese, shredded lettuce, slaw, etc.) A verification will occur no later than 03/14/2025.

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 four (4) unlabeled working containers (sugar jar, mayo bottle, adereso (ketchup and mayo sauce) bottle, and masa flour container) with no working labels. CDI - EHS affixed station labels to inner lid of prep top where bottles sit and direct labels to masa flour bin and sugar jar.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) container of masa flour stored sealed in direct contact with the floor of MFU next to prep unit. Elevate using non absorbent shelving, crate, etc.

4-903.11 (A) Store cleaned equipment, utensils, linens 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) used pan of food (oil, food debris) with lid placed in bin on top of other lidded clean pans and pots. CDI - EHS rotated soiled pan 3 compartment sink area.

4-502.13 Single-use and single-service articles cannot be reused. Observed one (1) plastic spoon stored in bean dip in standing RIC. Observed three (3) containers of salsas in standing RIC that were once used to hold commercial mayo. Utilize multi use containers and utensils to hold food products.

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

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed several utensils and pots and pans stored in and around hand sink basin blocking access. CDI-PIC moved all items to make hand sink accessible.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw ground beef and raw sliced beef stored on top of RTE sausages in reach in cooler. CDI-PIC moved RTE sausages to top shelf where there is no possibility for contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed queso fresco and pico de gallo sitting above fill line of containers in flip top portion of prep unit over 41F, see temperature chart. CDI-PIC placed items in lowboy portion of prep cooler to cool since it had been out of refrigeration for less than an hour. Both refrigeration units ambient temperature were below 41F during inspection. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed barbacoa, several containers of chicken broth, heat treated chili paste, and salsa verde with no date labels. CDI-PIC voluntarily discarded foods. 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 . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed RTE chorizo from 10/28 and birria meat/consumme from 10/30. CDI-PIC voluntarily discarded foods. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door to MFU open with mesh curtain held open during inspection and serving window left open for extended periods of time during beginning of inspection. CDI-PIC closed curtain and window when not in use. REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in mobile unit due to windows and doors not having protection. REPEAT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. Obtain certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce and cotija cheese above 41F in prep unit, see temperature chart. Ambient temperature of prep unit is 65F. CDI-PIC voluntarily discarded foods. Observed mozzarella cheese, cotija cheese, salsa roja, salsa verde, chicken legs, raw chicken and raw steak above 41F in stand up reach in cooler, see temperature chart. Ambient temperature of standup reach in cooler is 47F. CDI- PIC voluntarily discarded foods. PIC stated that coolers were 41F and below at the start of the day but with the heat it goes out of temperature. Cold holding units must maintain 41F and below throughout operation. EHS will follow up within 3 days to verify repairs. 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. Observed doors and windows to mobile unit open with no screens. Install screens to prevent insect entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in mobile unit due to windows and doors not having protection.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not food safety certified. No point deduction. Permit is within 210 days of issuance. For more information on becoming a certified food protection manager 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 ground beef mixture and cheese sauce on stove top < 135F. CDI by reheat to >165F and returned to stove top. Maintain at 135F or above. 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 unlabeled spray bottle containing degreaser. CDI by labeling container.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed PIC did not have chlorine test strips to test sanitizer. VR required within 10 days.