STACEYS FOOD TRUCK

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed numerous cooked items without date marks. Per PIC the items will be kept longer than 24 hours. CDI - Dates placed on containers. - 1.5 - 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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed employee on unit did not possess a food manager certification. At least one certified food manager should be on unit at all times unit is in operation. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. -Pf Observed multiple priority items out of compliance including date marking and handwashing. - 1 - Compliance will be determined at time of verification.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employees washing hands in a bucket of soapy water. This was due to the fact that unit did not have running water. CDI - Portable sink was brought in for temporary handwashing. Water must be fixed immediately. - 2 - For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

5-202.12 Provide at least 100F water at handsinks. Observed no hot water at handwashing or 3 compartment sinks. Upon investigation, water line was frozen. Thaw line to allow for hot water. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed bucket sitting in handwashing sink basin. Large trash can blocking access. CDI - EHS moved containers. - 1 - REPEAT

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 cooked pork, chicken, and beef held in RIC without dates marked. PIC stated the meat products are cooked and then frozen in walk in freezer, and then pulled out for service. EHS discussed proper date marking to reflect cook/freeze/and thaw dates. CDI - All items were date marked. - 0 - 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 back door of unit open at beginning of inspection. Opening was not screened. CDI - Door was closed during inspection.

5-103.12 Provide water under pressure to all fixtures.-Pf Observed no running water in unit. Upon investigation, water line of unit was frozen. Thaw water line to provide water under pressure. - 0.5 - VR will be conducted to verify water under pressure.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed employee on unit did not possess a food manager certification. At least one certified food manager should be on unit at all times unit is in operation. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee put on old gloves after handling customer payment without first washing hands. CDI - EHS instructed employee on proper handwashing and glove use. Employee washed hands properly and put on clean gloves. - 2 -

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed bag of single use to-go containers sitting on top of handwashing sink basin. CDI - EHS moved containers. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no towels by handwashing sink. CDI - Employee showed towels on the other side of unit near door. Employee moved towels to handwashing sink area. - 1 -

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap available in MFU. CDI - PIC purchased hand soap during inspection. - 1 -

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed PIC cooling cooked pastor and cooked beef in MFU. Items were cooling ambiently on counter top. Items ranged from 115-95F. Items dropped 1-2F during inspection. CDI - Items were taken inside to their commissary to cool items in WIC. PIC was reminded that no cooling of hot or reheated food items is allowed on MFU. - 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 cooked pork, chicken, and onions held in RIC without dates marked. Observed chorizo with date mark of 3/26. PIC stated the meat products are cooked and then frozen in walk in freezer, and then pulled out for service. EHS discussed proper date marking to reflect cook/freeze/and thaw dates. CDI - All items were date marked. - 0 - 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 .

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 PIC cooling cooked pastor and cooked beef in MFU. Items were cooling ambiently on counter top. Items ranged from 115-95F. Items dropped 1-2F during inspection. CDI - Items were taken inside to their commissary to cool items in WIC. PIC was reminded that no cooling of hot or reheated food items is allowed on MFU. - 0.5 - 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thermometer onsite. CDI - Thermometer provided. - 0.5 -

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no sanitizer test strips on site during inspection. CDI - Test strips provided. - 0 -