876 DELIGHTS

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beef patties in class HH case below 135F. CDI PIC just arrived at location and will reheat in the microwave before serving to customers. 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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with expired food safety certification. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple TCS foods HH in steam wells below 135F. See temperature chart. CDI PIC voluntarily discarded. Units were repaired today and are now heating the water to about 170F. 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 .

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 single service trays stored unprotected on a top shelf with food contact surface facing upward. CDI PIC inverted the single service trays.

4-501.11 Maintain equipment in good repair. Observed the 3 steam tables not holding the TCS foods at 135F or higher. CDI EHS observed that the problem was the circuit breaker keeps tripping the generator off. The circuit breaker was repaired today at the commissary. The water in the steam tables are now 170F. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed prep unit cutting board has deep grooves and discoloration that can no longer be effectively cleaned and sanitized

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed mfu using cardboard for floor mats. EHS educated and advised to purchase floor mats. 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 a large amount of food debris from a spillage on the floor. PIC stated that she is getting a deep cleaning done before this weekend TFE .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with expired food safety certification. PIC demonstrated knowledge by having no priority violations at time of inspection. REPEAT. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage at time of inspection. CDI - EHS provided handwashing sticker to PIC and affixed handwashing sticker prior to end of inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two (2) portions of TCS food (plantains and curry chicken) at steam table below 135F. PIC stated that food had been prepared at 10 am and would be disposed of by 2pm. CDI - EHS affixed TPHC sticker to steam table and reviewed potential TPHC procedures with PIC. EHS provided blank TPHC chart to PIC. 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 three (3) portions of TCS food (Mac and cheese, stew chicken, and curry chicken) in prep unit underside with no date marks. Per conversation with PIC, these items were prepared the morning of the inspection. CDI - PIC affixed date marks to cooling food item containers. REPEAT. Note: No escalation in point deduction due to some improvement; fewer portions of TCS food were observed without proper date marks within 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed open sales window of unmanned MFU at start of inspection. No insect entry was observed at time of inspection. CDI - PIC closed window prior to end of inspection. Maintain mesh windows in good repair and keep doors and windows sealed to prevent pest entry.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) wiping cloth held at non food contact portion of steam table. Hold wiping cloths within sanitizer between uses.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf 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 one (1) bucket of soapy water, but no available sanitizer solution or corresponding test kit. A verification will occur no later than 12/5/2025.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed water at a maximum temperature of 80F at both water fixtures. Per conversation with PIC, water was observed at proper temperature at commissary, but has failed to heat to necessary 110F over course of inspection. A verification will occur no later than 12/5/2025. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed leak at three compartment sink faucet while pump was active. Observed leaking water at exterior portions of tank on MFU. Repair leaking plumbing fixtures as needed. REPEAT.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with expired food safety certification. PIC demonstrated knowledge by having no priority violations at time of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 two (2) portions of TCS food (penne noodles and Alfredo sauce) actively cooling in prep unit underside with no date marks. Observed one (1) open mozzarella cheese bag in mini cooler one (1) nearly empty container of heavy cream in prep top with no date marks. Per conversation with PIC, these items were prepared the morning of the inspection. CDI - EHS affixed date marks to cooling food item containers. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed PIC engaged in food prep with polished nails (rinsing and chopping peppers to be immediately heat treated) with painted finger nails. CDI - EHS and PIC discussed limitations on polished fingernails; PIC donned gloves for remainder of food prep once food was in ready to eat format.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed rinsed green bell peppers in mini cooler stored in plastic grocery bag. Use durable, food safe bags or other food containers when storing food.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf 5-103.12 Provide water under pressure to all fixtures.-Pf Observed water at a temperature of 85F at both water fixtures. Observed water pressure loss over course of inspection. PIC voluntarily closed due to lack of running water A verification will occur no later than 08/03/2025. REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed leak at three compartment sink faucet while pump was active. Repair leaking plumbing fixtures as needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one (1) bin of food (curried goat) in mini beverage cooler at a temperature of 45F. CDI - PIC voluntarily disposed of out of temperature food. 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 two (2) portions of TCS food (penne noodles and Alfredo sauce) actively cooling in prep unit underside with no date marks. Per conversation with PIC, these items were prepared the morning of the inspection. CDI - EHS affixed date marks to cooling food item containers. 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 .

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 three (3) stacks of single service articles (to go boxes) stored above steam table prep area on shelves with exposed food contact surfaces. Invert articles to prevent potential contamination by splash.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed one (1) spray bottle of Thymol based disinfectant solution held as a food contact surface sanitizer. Per instructions on the bottle, solution is EPA approved for use in commercial settings and can be used as a food contact surface sanitizer. However, PIC was unable to provide any test kit that verified concentration of sanitizer solution. REPEAT. A verification will occur no later than 04/04/2025. Note: No escalation in point deduction due to changes in conditions; MFU provided approved commercial grade surface sanitizer; however, concentration was unable to be tested via approved test kit. EHS advised PIC to provide food contact surface sanitizer (chlorine, lactic acid, or ammonia based sanitizer) that can be readily tested via test kit or test strips.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf 5-103.12 Provide water under pressure to all fixtures.-Pf Observed water at a temperature of 65F at both water fixtures. Observed water pressure loss over course of inspection. See immediate suspension filed on 03/25/2025 for additional details. A verification will occur no later than 04/04/2025.

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 minor liquid food soil on floor adjacent to hot box. Per conversation with PIC, minor food spill occurred upon arrival.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed five (5) portions of TCS foods (beef patty trays, Mac and cheese in warmer box; plantains, ox tail, and Mac and cheese in the steam table) holding at less than 135F. Per conversation with PIC, items were reheated at commissary kitchen at approximately 10 a.m. CDI - EHS labeled warmer and steam table for 4 hour TPHC (10a - 2p). EHS and PIC filled out TPHC sheet to be used at the discretion of PIC for TCS foods within mobile food unit. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC engaged in food prep (plating food, chopping jerk chicken) with no hair net, hat, or other effective hair restraint. . REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed rag used to wipe top non food contact portion of prep unit held in bucket of under concentrated sanitizer (sink in surface sanitizer observed at less than 704 ppm lactic acid).

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. Observe one (1) box of clean pots and pans held on floor. Elevate/store clean utensils as needed.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf 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 under concentrated red bucket of lactic acid sink and surface sanitizer used as the provided sanitizer for MFU when tested using EHS test kit. Per conversation with PIC, sanitizer solution was prepared at commissary kitchen prior to departure to point of sale. PIC was unable to provide test kit or test strips No other approved sanitizers (QAC, chlorine bleach, lactic acid) were available on MFU at time of inspection. A verification will occur no later than 12/2/2024.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed food protection manager certificate for exclude facility operator (who answered questions via video call) but not for on site food manager. Facility has 210 days from permit issuance (until 08/07/2024) to comply before point deductions occur.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed apron and hand soap pump stored in handsink basin at start of inspection. No other handsink availability or handwashing violations were observed at time of inspection. CDI - PIC put on apron and properly washed hands before starting inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed approximately six (6) beef and chicken patties in hot box hot holding below 135F(see temp chart). CDI: patties reheated properly. REPEAT. 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 . Note: No escalation in point deduction; observed fewer out of temperature hot holding items than previous inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two (2) bins of TCS foods (cooked chicken and stew) in prep underside above 41. Per conversation with PIC, these items were removed from cold holding during commissary preparation morning of inspection. CDI - EHS observed cooling of prepared TCS foods. Cool all TCS foods to below 41F prior to placement on 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed four (4) portions of TCS food (aforementioned stew and chicken in prep unit, pasta and Alfredo sauce in prep top) with no date marks. CDI - PIC verified dates of preparation for food items (07/09, 07/09, 07/10 and 07/10) and date marks were affixed to food items. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed inactive, damaged thin probe thermometer. A verification will occur no later than 07/20/2024

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed open rear door of MUF at start of inspection. No insect entry was observed at time of inspection. CDI - PIC closed door prior to end of inspection. Maintain mesh windows in good repair and keep doors and windows sealed to prevent pest entry.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC engaged in food prep (plating food, chopping jerk chicken) with no hair net.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no certified food protection manager present. PIC could not locate certificate. Facility has 210 days from permit issuance to comply before point deductions occur.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed staff with inadequate knowledge of the Employee Health policy and what symptoms/illnesses to report. CDI: education provided; provided PIC with another copy of acknowledgment form and poster.

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 procedures for the cleanup of vomiting and diarrheal events. CDI: provided PIC with another copy

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 leave MFU and return back and proceed to preparing to go orders without changing gloves and washing hands. CDI: education provided; hands washed. Observed PIC handling money with gloves on and then remove gloves to prepare to go orders without handwash. CDI: education provided; hands washed properly. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed several instances when employee was changing gloves with handwash in between after switching tasks. CDI: education provided; hands washed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels provided at handsink. CDI: paper towels brought from personal truck and provided.

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 jerk chicken in steam table and chicken patties in hot box hot holding < 135F(see temp chart). CDI: both products reheated to proper temp.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no strips available for testing chlorine sanitizer. VR required within 10 days.