HUNGRY HOWIE'S BIG TRAILER

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: www.mecknc.gov/foodsafety Observed MFU operating without a certified food protection manager present. A CFPM shall be on-site during all hours of operation. REPEAT.

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 a stack of single use plates being stored on front counter outside of their original packaging right side up. Store single use articles in their original packaging or inverted to protect against contamination.

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: www.mecknc.gov/foodsafety Observed MFU operating without a certified food protection manager present. A CFPM shall be on-site during all hours of operation. REPEAT.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with no food protection manager certification at time of inspection. PIC demonstrated knowledge by answering questions during inspection and 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

3-501.19 (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 proper use of TPHC for cooked pizzas via whiteboard time chart. However, PIC did not have prepared written procedures for TPHC. CDI - EHS and PIC filled out sample TPHC instructions to be held within MFU; EHS provided additional blank TPHC procedures document as well. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed Pizza Hut held on top rack at 128°, middle rack 121°, and lower rack 148°. After much discussion, PIC felt sure they were to be judged on temperature and not time. PIC could not produce, any time documentation or written procedures? 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 .