POTWAH KITCHEN

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one on food truck has taken or passed an ANSI accredited test for certified manager. - 1 - REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of raw chicken stored on floor of walk in cooler. CDI - PIC moved box to shelf. - 1 -

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one on food truck has taken or passed an ANSI accredited test for certified manager. - 1 - REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No one on food truck has taken or passed an ANSI accredited test. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a pan of jerk chicken that was held below 135 F. PIC stated items were prepared this morning. Delay in placing in hot-holding unit caused drop in temperature. CDI- jerk chicken was reheated to 170 F. -zero- 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. - PIC lacks food protection manager certification. PIC has 210 days from date of permit issuance to obtain CFPM. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - Observed employee health policy poster posted on MFU but no signed copies of policy or acknowledgements available. - CDI - All present employees reviewed and signed poster as acknowledgment of policy. For more information on employee health policy, 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 - PIC unable to provide written procedures for vomit and diarrhea clean up plan. - CDI - EHS provided printed copy of written procedures. Maintain written procedures on MFU. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-202.12 Provide at least 100F water at handsinks. - Observed maximum hot water temperatures of 80F at handsink. Repair hot water heater to provide at least 100F water at handsink.

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 residue buildup between equipment. Clean and increase cleaning frequency to maintain clean.