KT'S CART #1

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). Package of hot dos and sausage dogs from yesterday lacked dates. Date marks added. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed sliced cheese, coleslaw and hot dogs holding above 41F in chest cooler (see temperature chart). Low amount of ice observed in cooler. Ensure adequate amount of ice is maintained in cooler at all times to hold TCS items at 41F or below or utilize TPHC. CDI - PIC added ice to cooler to quickly cool items down. - 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 .

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 containers of peppers/onions and sauerkraut with no labels.

4-502.13 Single-use and single-service articles cannot be reused. Observed commercial packaging labeled strawberries and Cole slaw containing peppers/onion and sauerkraut respectively. Containers are not to be reused once contents are used. - 0.5 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed sliced cheese and coleslaw holding above 41F in chest cooler (see temperature chart). Low amount of ice observed in cooler. Ensure adequate amount of ice is maintained in cooler at all times to hold TCS items at 41F or below or utilize TPHC. - CDI - PIC added ice to cooler to quickly cool items down. 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 .

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - REPEAT - PIC unable to locate signed employee health policies/acknowledgments. Per PIC, signed copies were accidentally left at the commissary. - CDI - EHS provided written copy of policy. All employees reviewed and signed policy. Maintain signed copies with pushcart. 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 - PIC unable to locate written procedures for vomit and diarrhea clean up plan. - CDI - EHS provided printed copy of written procedures. Maintain written procedures with pushcart. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed one unlabeled spray bottle of purple chemical identified as degreaser by PIC. - CDI - PIC labeled spray bottle ‘degreaser.’

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - PIC on site provided an expired food protection manager certification. PIC was unaware certification had expired. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - REPEAT - Observed employee health policy on site but no signed copies or acknowledgments. - CDI - PIC and present employees signed policies while EHS present. For more information on employee health policy, 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 - REPEAT - Observed sliced cheese, chili, hotdogs holding above 41F in ice chests. - CDI - PIC commercially reheated chili for hot hold on flattop. PIC added ice to ice chest to quickly cool cheese and hotdogs. EHS observed temperatures recover to 41F or below. - *NOTE: Full point deduction will occur at next routine inspection if cold holding issues persist. EHS recommends placing items on TPHC. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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. - REPEAT - Observed various squeeze bottle condiments lacking labels.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - REPEAT - Observed food handling employees lacking hair restraints.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - PIC unable to provide proof of food protection manager certification but stated she does have a valid certificate. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - PIC unable to provide signed copies of employee health policies and no employee health poster observed. PIC stated employee health poster is at the commissary. - CDI - EHS discussed requirements with PIC and provided printed copies of employee health policy for all employees to sign. Maintain signed copies with pushcart. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. - Pf - PIC unable to locate written procedures for responding to vomit and diarrheal events. - CDI - EHS discussed requirements with PIC and provided printed copy of written procedures for vomit and diarrhea clean up plan. Maintain written procedures with pushcart. For more information 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 raw brats holding above 41F in ice chest (see temperature chart). Per PIC, items were placed in ice chests around 11AM. - CDI - PIC cooked brats to above 155F (see temperature chart). EHS strongly recommends ensuring more ice is stored in ice chests or putting TCS items on TPHC while stored in ice chest. EHS provided printed copy of TPHC written procedures form should PIC decide to utilize TPHC moving forward. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 various squeeze bottles of condiments lacking labels.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed food employees lacking hair restraints while handling food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed hot dogs, brats, cheese, and chili in coolers holding between 45-50F. Facility has been out since 11 am. Low levels of ice in cooler. CDI - Facility is at end of operation for the day - instructed to discard. EHS recommends using more ice inside of the coolers. - 1.5 -

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled bottle of cleaning liquid stored on crate. CDI - Bottle labeled. - REPEAT - 2 -

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one employee wearing watch while prepping food items. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without hair restraint. - 0 -

2-.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety; Procedure not provided. CDI. Handout given to PIC during inspection. Zero point deduction.

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: http://meck.co/FoodSafety 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. Observed a bag of brats lacking the date on the bag. CDI. PIC labeled the brats with date bag was opened.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf; Observed a spray bottle containing a cleaning solution lacking the name on the bottle. CDI. Bottle was labeled during inspection.

4-501.11 Maintain equipment in good repair. - Observed parts of the carts equipment damaged and rust beginning on parts of the equipment. Zero point deduction.

2-103.11 (A)-(L)Person-In-Charge-Duties - PF- Observed PIC operating with TCS foods not under proper cold holding temps. Observed PIC not ensuring TCS foods are monitored with a thin probe thermometer to ensure TCS cold held hoods are at 41F or below. Also observed PU operator had hamburgers set for sale and in ice chest for sale. This is a .2600 rule violation. An ITS has been issued for PU operator failure to operate in conjunction with cold holding TCS food regulation and operating against written .2600 rules. A VR will occur no later than 8/25/21 to ensure proper cold holding of TCS foods is maintained and .2600 rules are being followed for PU.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed cheese, all beef hot dogs, quarter pounder hot dogs, chili, sauerkraut and sausages above 41F see temp chart. PIC voluntarily discarded items. An ITS has been issued for this chronic risk factor violation. A VR will occur no later than 8/25/21 to ensure proper cold holding of TCS foods are being maintained. No ice were on TCS foods.

3-501.13 Use approved thawing methods. - Observed hot dogs thawing in ice chest without ice.

4-501.11 Maintain equipment in good repair. - Observed parts of the carts equipment damaged and rust beginning on parts of the equipment.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cooking equipment, hot holding equipment, and cold holding equipment in need of cleaning due to dirt and grease debris build up.

2-103.11 (M) Person in Charge-Duties - PF- PIC was unable to provided documentation of an employee health policy or discuss any parts of an employee health policy. A VR will occur no later than 2/6/21 top ensure an employee health policy is implemented and employees are able to discuss the policy or provide written copies.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed chili (47F) and cheese (46F) both above 41F. PIC voluntarily discarded the items. A VR will occur no later than 2/6/21 to ensure all TCS foods are 41F or below. EHS observed no ice on items. If violation is noted again during an inspection or visit permit action will occur.

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 hot dogs (89F) and sausages (97F) cooling in a cooler without ice around the food items. CDI- PIC reheated items to at least 165F (see temp chart) to be hot held until cooling may occur at the commissary.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- Observed thin probe thermometer malfunctioning during the inspection. A VR will occur no later than 2/6/21 to ensure a properly functioning thin probe thermometer is provided when the pushcart is in operation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed chili (67F), sauerkraut (68F), hotdogs (45-59F), and sausages (68F) all above 41F. PIC voluntarily discarded the items. A VR will occur no later than 7/26/20 to ensure all TCS foods are kept at 41F or below or on TPHC. EHS provided PIC with a MCPHD TPHC form.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 no date marks on hotdogs and sausages. CDI- PIC voluntarily discarded items out of temp control. NOTE: no signature occurred due to covid19 however PIC KT was present during the inspection.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT- PIC was unable to provide documentation of being certified in an ANSI accredited food protection managers course.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P- REPEAT- Observed PIC bare hand buns and RTE sausages. CDI- PIC voluntarily discarded the items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed hot dogs (47F), sausages (48F), and quarter pound dogs (50F) all above 41F.PIC voluntarily discarded the items. A VR will occur no later than 3/15/20 to ensure all TCS foods are kept at 41F or below. Items may be placed on TPHC. PIC was provided with a TPHC form. PIC was informed if the violation occurs again during an inspection or visit a RCP will be encouraged to be implemented and permit action may occur.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed a purple cleaner not labeled. CDI- PIC labeled spray bottle of cleaner.

3-501.13 Use approved thawing methods. - Observed hot dogs and sausages thawing outside of ice chest and not part of the cooking/reheating process.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Observed utensils being stored on side of cart with food contact surface facing public and customers.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC was unable to provide documentation of being certified in an ANSI accredited food protection managers course.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf- Observed PIC bare hand buns. CDI- PIC heated buns to at least 165F see temp chart.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed hot dogs (67F), sausages (70F), cheese (56F) and cut tomatoes (64F) all above 41F. PIC voluntarily discarded the items. A VR will occur no later than 9/21/19 to ensure all cold TCS foods are kept 41F or below or on TPHC. NOTE: EHS provided PIC with a TPHC form.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - REPEAT- PIC was unable to provide a thin probe thermometer during the inspection. A VR will occur no later than 9/21/19 to ensure the unit obtains a thin probe thermometer for use.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed employees preparing RTE foods while wearing bracelets on the wrist.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed hot dogs (47F) and sauerkraut (61F). CDI- PIC voluntarily discarded the items.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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- REPEAT- Observed hot dogs without dates, observed hot dogs dated for 3/29, sausages dated for 3/29, and chili dated for 3/29. PIC voluntarily discarded all the TCS foods without dates and expired dates. A VR will occur no later than 4/20/19 to ensure the unit is following proper date marking rules.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- PIC was unable to provide a thin probe thermometer during the inspection. A VR will occur no later than 4/20/19 to ensure the unit obtains a thin probe thermometer for use.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Observed in use utensils stored on the outside of the cart. PIC moved utensils.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager.-REPEAT- Observed PIC unable to provide documentation of being certified in an ANSI accredited food protection managers course certification. Work towards certification.

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. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- REPEAT- Observed a zip lock bag dated for 4/1. Also observed sausage and hoit dogs opened without dates. PIC stated all items were opened and prepared from saturday. CDI- PIC voulintariliy discarded the hot dogs dated 4/1. PIC was able to back date all other packages of opened sausages and hot dogs.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager.-REPEAT- Observed no one with a certification in an ANSI accredited food protection managers course certification. NOTE: EHS observed no ice in hot dog/sausage cooler. EHS explained in 2019 all TCS foods must be kept at 41F or below. It is the responsibility of the PIC to ensure all TCS foods are kept at or below 41F.

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 RTE sausages and hot dogs without a date mark. According to the PIC the items were opened yesterday. CDI- PIC was able to back date items. NOTE: Ensure if items are prepared or opened and unit does not intend to use the item the same day the RTE/TCS food must bare a date.

3-501.13 Use approved thawing methods. - REPEAT- Observed hot dogs thawing near the grill. PIC moved hot dogs to cooler. Thawing may occur under cool running water with temp of tcs food below 45F at the commissary, under refrigeration, or apart of the cooking/reheating process.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.- Observed utensils being hung on the outside of the cart where debris and patrons may come in contact with the food contact surface.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no one with ANSI accredited food certification. Repeat

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee jacket, cigarette packets, and money for change stored with food and single service items for the facility. Repeat.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee handle hot dog buns with barehands. CDI wax paper used as a barrier. K

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. CLean thermometer before use and before storage. Observed thermometer that was soiled with debris. CDI moved to the side for cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed peppers and onions sitting next to grill at 131F. CDI items placed on grill for reheating.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed hot dogs at 47F. Facility places a bag of ice inside of coolers. Told Facility they need to open bags and spread ice so it fully surrounds food product to maintain temperature. CDI Bags open and spread around ice.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of cleaner that was not labeled and bottle labeled sanitizer with cleaner inside. CDI bottle labeled and container emptied.

3-501.13 Use approved thawing methods. Food shall be thawed under refrigeration, fully submerged under water with water running above to agitate particles, and as part of cooking process. Observed hot dogs that were sitting on counter near grill thawing. CDI item placed in cooler.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC or no one on staff with ASNI accredited food certification. Repeat.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee food stored with food for the facility and phone stored on buns. CDI items relocated.

k7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed two bottles of degreaser that was unlabeled. CDI items labeled.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC without ANSI accredited food certification.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P. Observed employee that handle hot dog bun with bare hands. CDI gloves donned and wrapping paper used as barrier.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handle cooked food without wearing a hair restraint. <

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF No health policy on-site. CDI- Provided paper copy of health policy form to PIC.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. Observed PIC not able to demonstrate that an employee health policy was being followed. CDI, handout provided to PIC.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Ensure that sanitizer is provided at proper concentration. Observed chlorine sanitizer at 0ppm as measured by test strips. CDI by instruction. Repeat.

2-402.11 Effectiveness-Hair Restraints - C Food employees shall wear an effective hair restraint. Observed PIC without a hair restraint.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use knife and spoon stored on soiled area near grill.

4-302.14 Sanitizing Solutions, Testing Devices - PF Provide test strips for chlorine sanitizer. Observed no test strips available for chlorine sanitizer in pushcart. CDI, operator provided test strips during inspection.

2-102.12 Certified Food Protection Manager - CAt least one person on-site in a managerial capacity shall be an ANSI accredited certified food protection manager. Observed nobody on-site at time of inspection with certification. CDI by instruction.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - PProvide sanitizer at proper concentration. Observed chlorine sanitizer below proper concentration at pushcart. CDI by instruction

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PPotentially hazardous food shall be hot held above 135 degrees F. Observed chili and sausage hot held below 135 degrees F. CDI, operator placed sausage back on grill to reheat and instructed operator to mix ch•ili to maintain proper temperature.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CGeneral Comment: Store single-service articles in a clean, dry area. Observed single-service articles and paper towels in a cardboard box with debris.