LAWANDAS MUNCH BOX

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM on site at time of inspection. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Cole slaw in the prep top above 41F. PIC stated that she put it into the unit around 7 am this morning. CDI PIC voluntarily 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 .

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household crockpot on unit used to hot hold chili. REPEAT

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

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Unapproved sanitizer provided to be used for sanitizer. PIC obtained chlorine bleach for approved sanitizer. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household crockpot on unit used to hot hold chili. PIC to obtain ANSI certified crockpot. Other items from prior inspection corrected.

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 did not have food manager’s certification. Facility has 210 days from permit issuance to comply.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 sausage dogs, beef hot dogs, and slaw inside prep cooler reading > 41F (see temp chart). CDI: these items were moved to the other reach-in cooler that was reading 35F. Hot dogs and sausage dogs were stored in the cooler that was jammed packed with bottled drinks.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Observed sausage dogs, hot dogs, and slaw inside top and bottom of prep cooler not dated. CDI: dated during inspection properly.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no food temperature thermometer available for use. VR required within 10 days.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household crockpot on unit used to hot hold chili. Remove. 4-501.11 Maintain equipment in good repair. Seal behind handsink and reattach back to wall. Seal corners of inside mobile food unit to ensure no gaps.