KABUTO ON WHEELS 2

5-202.12 Provide at least 100F water at handsinks. Observed no water at any sinks. Potable water tank was observed empty. PIC stated water had not been added to tank due to running behind. CDI - PIC was able to obtain water from a municipal source at setup location. - 1 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in prep unit with holding temperatures above 41F. PIC stated units are powered between commissary and site. CDI - Items were placed on grill to be cooked to 165F. - 1.5 - 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. Observed back door of unit held open with no screen. Provide screen or maintain door closed to prevent entry of insects/pests. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous flies present inside unit. Unscreened doors and windows were open.

5-103.12 Provide water under pressure to all fixtures.-Pf Observed no water at fixtures on truck. Potable water tank was empty. CDI - Provide water under pressure at all times. PIC filled tank with water from municipal tap at setup location.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed bus tub of clean utensils stored on handwashing sink. CDI - PIC moved tub to allow for easy access.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in prep unit and 2 door upright refrigerator with holding temperatures above 41F. PIC stated units are powered between commissary and site. CDI - Items were placed in freezer to rapidly cool. - 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 .

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 grilled chicken being held on time as a control (TPHC). No written procedure was available. CDI - PIC marked time on chicken. EHS provided procedure form that was filled out at time of inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 to go containers not inverted on shelf. No contamination was observed. CDI - PIC inverted items.