GOUDAS KITCHEN ON THE GO

6-202.15 Protect outer openings of establishment from insect or rodent entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in cooking area with commissary back door cracked open and lacking protective screening or other method of pest prevention. Ensure back door remains closed when not in use or work with commissary management to have screen or other pest exclusion device installed.

-REPEAT- 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 grease buildup on exterior of cooking equipment. Observed moisture build up in bottom of reach-in cooler. Observed interior surfaces of reach-in cooler units with build up of food debris and splash residue. Recommend more frequent cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple tcs foods in the steam table below 135F. CDI PIC stated that it was put in the steam table within the last hour . PIC reheated foods on the grill to 165F. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a wet wiping cloth on the prep table.

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 trays stored directly on the floor and unprotected on the top shelf above the prep unit. CDI PIC inverted trays in the shelf and trays that were on the floor on a shelf under the grill. Also observed open single service utensils stored in unclean containers and in various directions.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.Observed cutting board at prep unit with deep grooves that can not be effectively cleaned and sanitized.

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. - REPEAT - Observed grease buildup on exterior of cooking equipment.

5-205.15 Maintain a plumbing system in good repair. Observed faucets at the 3 comp sink leaking. PIC stated that they are having it repaired later today.

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 floors and walls in need of cleaning throughout MFU. Clean and increase cleaning frequency to maintain clean. Repeat

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf - Observed empty sanitizer bucket with bowls inside bucket stored in hand sink upon arrival. - CDI - PIC removed items from hand sink.

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 various squeeze bottles of condiments lacking labels. Label.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. - REPEAT Observed flies on MFU with back window open lacking protective screening or other method of pest prevention. Ensure windows remain closed when not in use or install mesh screening. Contact licensed pest control operator to treat for flies if needed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - REPEAT - Observed multiple commercially bought containers of sauces stored directly on the floor. Maintain off the floor.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed food handling employee lacking hair restraint. Ensure all food handling employees utilize hair restraints.

4-501.11 Maintain equipment in good repair. - Observed single door lowboy not functioning. Repair or replace. *NOTE: No TCS food items observed stored in unit during inspection.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. - Pf - Observed hot water maximum temperature of 82F at three compartment sink. Increase water temperature to maintain at least 110F. - VR - Verification required within 10 days.

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. - REPEAT - Observed grease buildup on exterior of cooking equipment. Clean and increase cleaning frequency to maintain clean.

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 floors and walls in need of cleaning throughout MFU. Clean and increase cleaning frequency to maintain clean.

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

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for employees to follow when responding to vomiting or diarrheal events. CDI - EHS provided sample written procedures for employees to follow when responding to vomiting or diarrheal events via cleanup poster. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed analogue thermometers, but no digital thermometer at time of inspection. A verification will occur no later 06/08/2025.

6-202.15 Protect outer openings of establishment from insect or rodent entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed doors and windows open at time of service on MFU. Observed approximately five (5) flies in MFU at time of inspection. Observed no direct contamination by pests

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bin of bbq sauce bottles that had been previously opened stored on floor. CDI - PIC raised sauces to available storage.

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 minor accumulation of soils on sides of stand in place equipment (stove, fryer.) Clean as needed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink. PIC showed napkins away from sink. CDI - PIC placed napkins above sink. - 1 -

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing sink filled with wet cloth towels at beginning of inspection. CDI - PIC moved towels.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken in hot box below 135F. Per PIC, unit was turned off. CDI - PIC placed item on flat top grill to reheat before placing in steam well. - 1.5 - 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 .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P - Observed employee washing dishes with quat sanitizer concentrations of 50ppm. - CDI - Employee added more quat tablets to raise sanitizer concentration to 200ppm. 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 mac & cheese holding below 135F in hot box. Per PIC, item had been in unit for less than 2 hours. - CDI - PIC rapidly reheated mac and cheese to above 165F. - *NOTE: No point deduction due to all other items observed to be properly hot holding. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed various TCS items holding above 41F in flip top prep unit (see temperature chart). Per PIC, items had been in unit for less than 2 hours. PIC placed items in an ice bath to quickly cool and moved items to lowboy unit. PIC agreed to utilize TPHC for any items required to be held in flip top until repaired. EHS provided PIC with TPHC written procedures form. - VR - Verification required within 3 days to ensure unit has been repaired. 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 .