KABUTO ON WHEELS

5-202.12 Provide at least 100F water at handsinks. Observed no water under pressure at any faucets. Water was visible in tank. Unit voluntarily closed until water delivery system is repaired. - 1 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various items in upright refrigerator and flip top prep unit holding above 41F. CDI - Unit is voluntarily closing for water issue. All items in cold holding will be discarded when unit returns to commissary. - 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 magnetic utensil holder on outside of refrigerator with heavy accumulation of dirt debris. Clean as often as necessary to prevent build up.

5-103.12 Provide water under pressure to all fixtures.-Pf Observed no water under pressure at any faucets on unit. Water was visible in the tank. Unit is voluntarily closing until system is repaired. A verification visit will be conducted within 10 days to verify repairs.

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 effective use of TPHC within MFU for items held after cooking (hibachi chicken, fried rice labeled from 11a to 3p.) However, PIC was unable to present written procedures for TPHC. CDI - EHS provided blank procedures to PIC, as well as partially filled procedures. - 1.5 - Note: Should cold holding continue to be an observed violation, PIC may utilize TPHC for cold TCS foods at their discretion, so long as procedures are made available for review and are accurate. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 PIC with a food protection manager certification that expired on 10/28/25. PIC has class scheduled to recertify as a CFPM. REPEAT. Points reduced to zero due to active effort to obtain certification.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed a container of grilled chicken being held at 58F in hot holding unit next to grill. PIC stated chicken was removed from cold holding one hour prior. CDI: Chicken was reheated to 200F before returning to hot holding unit.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large containers of individually portioned containers of mayo being held on floor of MFU. CDI: Mayo was placed on counters 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 employee handling food without the use of a head covering. Use head coverings to prevent contamination of food and clean equipment and utensils.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a scoop being held in a large container of raw vegetables in which handle of scoop was resting in food. CDI: Employee repositioned handle to be out of food.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no food protection manager certification at time of inspection. PIC demonstrated knowledge via answering questions during and after inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two (2) portions of TCS food (shrimp held in unflushed water to thaw, cut pork in prep top) at temperatures above 41F. Observed ambient temperature of prep top unit above 41F at start of inspection. CDI - Shrimp was drain and placed into a draining pan and placed within closed prep top. TCS food items were observed cooling prior to end of inspection. REPEAT. Note: No escalation in point deduction due to some noted improvement; fewer portions of TCS food were observed out of temperature control and unit was observed as plugged in at start of inspection. 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 .

3-501.19 (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 effective use of TPHC within MFU for items held after cooking (hibachi chicken, fried rice labeled from 11a to 3p.) However, PIC was unable to present written procedures for TPHC. CDI - EHS provided blank procedures to PIC, as well as partially filled procedures. Note: Should cold holding continue to be an observed violation, PIC may utilize TPHC for cold TCS foods at their discretion, so long as procedures are made available for review and are accurate. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed one (1) small pan of shrimp in unflushed water in clean 3 compartment basin. Per conversation with PIC, shrimp was set to thaw to allow for easier cooking prior to start of service. CDI - PIC drained shrimp via available drain pan and placed pan within a separate container to be held within prep top to cool.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door open during inspection. Per conversation with PIC, door mesh was ripped and could not be used to prevent insect entry while door was open. EHS recommends purchasing or repair door net to hang if facility would like to keep door open. CDI - Door was shut prior to any insect entry.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - PIC unable to provide signed copy of employee health policy. Per PIC, policy was accidentally removed from truck during cleaning. - CDI - EHS provided copy of employee heath policy for all present employees to review and sign. Maintain signed policies on MFU. 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. Per PIC, procedures were accidentally removed from truck during cleaning. - CDI - EHS provided written procedures to PIC. Maintain procedures on the MFU. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed rice and raw chicken holding above 41F in reach-in cooler (see temperature chart). Per PIC, items had been on unit for about 30 minutes upon arrival. PIC stated RIC was not turned on until items were placed in unit. EHS directed PIC to supply electricity to MFU about an hour before service begins to ensure units have time to cool down prior to placing items inside. - CDI - Observed items cooling prior to EHS departure. PIC stated items would be discarded at the end of service. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed one unlabeled spray bottle of yellow chemical. - CDI - PIC voluntarily discarded product.

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 and shakers of oils, sauces, and spices lacking labels. Label all working containers.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed oil, soy sauce, and shrimp sauce stored directly on the floor. - CDI - PIC placed items on prep table to remove from the floor.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf - PIC unable to locate chlorine sanitizer test strips. - VR - Verification required within 10 days to ensure test strips are available on MFU. 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 no sanitizer available on MFU. - CDI - Employee went to the store and purchased chlorine while EHS present.

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

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw steak stored above fully cooked noodles and rice. CDI - Storage order rearranged. EHS provided reach in food storage guide - 1.5 - For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 EHS observed raw shrimp and raw chicken reading between 44-45F. Items were stored covered in reach in coolers. CDI - Lids were taken off of product to allow air flow. Fully cool items at commissary prior to bringing on MFU. Temps dropped by the end of the inspection. - 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door open during inspection. EHS recommends purchasing a net to hang if facility would like to keep door open. CDI - door was shut. - 0 -