MR C'S COFFEE LOUNGE MFU

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed an open gallon of milk and potato salad not date marked. Also observed tcs foods in the prep top over night that were not date marked. CDI PIC wrote appropriate dates on the foods. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed the door and window open during the entire inspection allowing insects to fly in. It is very hot on the truck. EHS advised to purchase screens for the door opening and the window. REPEAT

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 Observed Cook leave truck and return multiple times and handle food without washing her hands. Water was not turned on yet. CDI Cook stopped and washed her hands. REPEAT

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed meat sauce and queso cheese being reheated in the hot well. CDI EHS educated cook on proper reheating procedures. Cook reheated sauce and queso on grill top to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Raw fish and raw chicken in the RIC and in the prep top above 41F. See temperature chart. PIC stated that they were put in the unit yesterday. CDI PIC voluntarily discarded all tcs foods in both the RIC and the prep top. EHS advised to put bags of ice on top of some items in the prep top because it is very hot on the truck. RIC and RIF (tcs foods not frozen) are not operating properly. Maintenance repaired RIC during my visit today. Facility will use freezer in the restaurant for now. 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. Observed the door and window open during the entire inspection allowing insects to fly in. It is very hot on the truck. EHS advised to purchase screens for the door opening and the window.

4-501.11 Maintain equipment in good repair. Observed RIC and RIF on the truck not operating properly. TCS foods were above 41F and tcs food in the RIF were not frozen. CDI maintenance repaired RIC today. PIC will use freezer in the restaurant.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a hole in the ceiling above the prep unit and water leaking in. 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 buildup on the ceiling and back walls in the truck. 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed an untreated 2x4 wood beam installed to support the ceiling on the truck.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee water bottles and food stored on the prep tables and in the RIC above retail food. CDI PIC moved employee drinks and food. REPEAT

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 Observed employee preparing food on the food truck without the water being turned on for the handwashing sink. CDI EHS instructed employee to stop and wash hie hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a metal container, sponge ,and scrubber in the handwashing sink. CDI Employee moved items from the handwashing sink.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed an open gallon of milk with no date mark. CDI Employee stated that it was opened 2 days ago. Employee put date mark on the milk. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf 5-103.12 Provide water under pressure to all fixtures.-Pf Observed no running water in the MFU. CDI PIC replaced the small pump during the inspections today. REPEAT

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no posted information or training pertaining to employee health practices. CDI - EHS provided PIC with employee health poster and blank employee food agreement to be kept 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 EHS observed no written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf CDI EHS provided sample written procedures for employees to follow when responding to vomiting or diarrheal events, as well as vomit and diarrhea poster. -Pf For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink with lid stored above sealed frozen food in reach in freezer. CDI - Employee removed personal beverage from MFU cooler. REPEAT. Note: No escalation in point deduction due to some improvement; employee beverage was covered and kept above only above sealed food.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed two (2) unopened packages of bacon stored above ready to eat food items (shredded cheddar and Parmesan) in prep unit. CDI - PIC relocated raw animal food to RIC 1. EHS provided RIC storage order chart. REPEAT. Note: No escalation in point deduction due to some improvements; fewer portions of TCS food were at risk of potential contamination due to improper storage. 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 Observed one (1) pan of sliced onions with two tomato slices stored above cooling line in prep top at 46F. Per conversation with owner, this portion of food was to be disposed of. CDI - PIC voluntarily disposed of food item. REPEAT. Note: No escalation in point deduction due to some improvement; MFU cold holding was observed as functional and in working order. Improperly positioned food item was the only source of improper cold holding. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf observed one (1) bowl of cooked chicken in reach in freezer, one (1) bin of hot dog chili in RIC, and two (2) portions of non date mark exempt RTE foods (diced tomatoes and lettuce) in prep top without dates. Per conversation with co owner, food items were prepared on the previous night. CDI - EHS affixed date marks to prep top lid and items within RIC. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed windows and door of MFU open at time of inspection. CDI - Windows and doors were closed prior to end of inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) stacks of unopened boxes of frozen French fries stored on floor of MFU. All boxes were observed as frozen at time of observation. CDI - PIC relocated excess boxes to cold storage within commissary.

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 three (3) stacks of single service articles (to go boxes) with exposed food contact surfaces. CDI - EHS inverted boxes to prevent potential contamination.

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 soil (spilled shredded cheese) on interior bottom of prep unit. Observed soil buildup on side of unused grill.

5-103.12 Provide water under pressure to all fixtures.-Pf 5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no running water on MFU at time of inspection. See immediate suspension posted on 10/21/2025. A verification will occur no later than 10/31/2025.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee beverage on food prep counter with Food CDI discarded by PIC.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P observed food employee, Don gloves without first washing hands DIPIC coached Food employees

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed only hand sink on mobile food unit to be full of utensils and a bag and soiled. CDIEHS had employee remove and EHS rinsed before hand wash

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P observe multiple raw animal foods, fish and chicken stored on food prep surface along with ranch and other dressings CDI remove removed 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 observed ranch dressing and ramekins at 54° stored on counter not under temperature control observed containers of raw fish and raw chicken stored on the counter not under temperature control all between 50 and 60°. CDI refrigerated to 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf observed cooked meat stored in reach in freezer at 39° with no date mark. Also observed gallon of milk not date marked with original date of May 7 CDI instructed to date Mark 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Observed french fries and pre-cooked meat in freezer frighten fries and pre-cooked meat at 39°. Freezer are not working properly VR.