FAT KID FOOD CO.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf - Observed no paper towels on MFU to be used for drying hands at hand sink. Per PIC, 7-8 reusable clean towels are brought onto the truck for all purposes (handwashing, cleaning surfaces, etc). Unless enough clean towels are brought onto the MFU to be used with each hand wash, this is not an approved alternative. Provide paper towels at hand sink. - VR - Verification required within 10 days.

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 - REPEAT - Observed raw burger balls for smash burger patties to be cooling at 0F/min over a 25 minute period due to being prepped at commissary prior to departure for service and not allowed enough time to cool prior to placement on MFU. Items stored in tightly covered pan in cooler drawers on MFU. Do not cover items while cooling. Best practice is to cool items to 41F or below prior to placement on MFU. - CDI - PIC uncovered items to quickly cool. Ample time remaining within required 4 hours to reach 41F. 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 .

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 multiple squeeze bottles lacking labels in prep unit. Label.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed mesh screening installed on back door but open during inspection. Maintain screening closed to prevent pest entry.

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 exterior of steam table in need of cleaning. Clean and increase cleaning frequency to maintain clean.

5-205.15 Maintain a plumbing system in good repair. - Observed leak at three compartment sink such that water continuously flows from faucet when power to water supply is turned on. Repair.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed diced tomatoes transferred from can to mason jar dated 2/19 in WIC. CDI- PIC voluntarily discarded item. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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. Observed raw beef in cold drawer, buttermilk in 2D prep unit, and raw chicken temping above 41F due to being transported after prep in deep tightly covered containers. CDI- EHS discussed effective cooling methods with PIC, PIC removed buttermilk to an ice bath and standing RIC units to rapidly cool, uncovered tightly fitting covers and lids from containers to allow for more effective cold air flow. 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 .

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 sticker residues still intact on multiple utensils and pans in dry storage area and on MFU truck. Increase cleaning frequency and remove stickers to ensure items are clean before being stored with other clean items.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored above ready to eat food items in walk in cooler. CDI - Eggs were moved underneath all ready to eat food items in walk in cooler. All other storage was correct. - 0 - For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large bag of flour stored on the floor next to dry storage rack. Maintain all food items and equipment at least 6 inches off of the floor at all time. - 1 -