MIDNIGHT GRILL

-REPEAT- 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf- Observed hand sink blocked by container and clam shells. CDI - Container and clam shells were moved during inspection.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed open door at side of unit. No pests were observed in the unit at time of inspection. PIC closed door.

-REPEAT- 4-501.11 Maintain equipment in good repair. Observed rusted shelving within and handles missing on reach-in cooler.

-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 food debris and splash residue on exterior and interior surfaces of prep unit and reach-in cooler. Increase cleaning frequency.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM on duty during inspection For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink blocked by container .. CDI Container was moved during inspection. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes and sauce above 41F see temp chart. Per employee sauce and tomatoes were just placed in prep unit. .CDI.. Items placed in RIC to quickly cool. 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 bottle of cleaner without label. CDI.. Bottle was labeled.

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 squeeze bottles without labels to identify content.REPEAT

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed bag of tomatoes in RIC. Per permit all prep should take place at the commissary.

4-501.11 Maintain equipment in good repair. Observed rusting of shelving throughout . Handles missing on RIC.REPEAT

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 on MFU.. CDI.. Employee went to gas station to purchase sanitizer.

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 RIC coolers are in need of cleaning . Visible food debris throughout. REPEAT

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 MFU in need of cleaning.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.Observed items stacked in and around hand washing sink, blocking access.CDI Items were removed 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.Observed food debris in hand washing sink. CDI.. Sink was cleaned out.

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 squeeze bottles without labels to identify content.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door ajar to MFU.

4-501.11 Maintain equipment in good repair. Observed rusting shelving.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no sanitizer testing strips available during inspection. Will return by or on 2/15.

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 debris in bottom of RIC..REPEAT

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. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies inside of mobile food unit. Increase pest control measures as needed to prevent entry of pests into MFU.

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 single service clam shell containers stored by the take out window with food contact surface exposed. PIC encouraged to keep containers in original packaging or stored face down so that the food contact surface is protected from contamination.

-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 build up of food debris on exterior surfaces of equipment. PIC will address cleaning frequency of equipment.

-REPEAT- 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 with debris build up. PIC to address cleaning frequency of mobile food unit.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf: All TCS food on mobile food unit 49-56 F. No one monitoring holding temperatures of food. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw chicken and other raw proteins stored mid-level of reach in, over ready-to eat food. CDI- raw proteins discarded due to holding temperatures not compliant. For more information on food storage order 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: All TCS foods on mobile food unit 49-54.0 F. CDI- all voluntarily discarded. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Access door to mobile food unit open upon arrival. Flies noted in mobile food unit.

4-501.11 Maintain equipment in good repair. Prep unit and two-door standup refrigerator not holding food at proper temperature. Have evaluated by service company. Return visit within 10 days to make sure TCS food is being held at 41.0 F or below.

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. More frequent cleaning of mobile food surfaces needed.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. More frequent cleaning of floors and walls etc of mobile food unit needed.

2-101.11 (A) PIC shall be present during all hours of operation. -PF: Person-in-charge not present at start of inspection. PIC had to be called to come to MFU.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Employee on duty at start of inspection not certified. MFU has 210 days from date of permit to comply with certification requirement of Certified Food Protection Manager. 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: Neither PIC or employee could recite any reportable symptoms or illnesses. No educational posters on MFU. PIC stated they used to be on MFU but can not find them. CDI- REHS gave new Employee Health Reporting Agreement to PIC while on site For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P: Upon entry, no water available at sinks for hand washing. Employee on duty did not cut on water when requested. Employee went back to food prep after discarding gloves and putting on new. No hand washing. REHS stopped employee and waited for PIC to arrive to cut on water. PIC restored running warm water for hand washing. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P: See above. 2-301.15 Only wash hands in handwashing sink. -PF: PIC washed hands at 3-comp sink. CDI- REHS directed PIC to wash at hand sink.

6-301.11 Provide soap for handwashing at each handsink. -Pf: No hand washing soap available at hand sink. CDI- PIC obtained hand soap from convenience store on property.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw chicken and other raw proteins stored mid-level of reach in, over ready-to eat food and canned drinks. CDI- raw proteins moved to lower level of reach in. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Rice holding at 127.0 F. CDI-Rice reheated on grill to over 165.0 F. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Garlic sauce containing fresh garlic and oil 58.0 F in prep unit. CDI- discarded. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . No working thermometer for taking temperatures of food on MFU. Verification within 10 days.

5-103.12 Provide water under pressure to all fixtures.-Pf: Upon entry, water was turned off; with employee actively engaged in food prep. CDI- PIC restored water when he arrived on site.