YUM YUM DAWGS

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 a package of hot dogs and a container of Cole slaw being held above 41F in cooler with ice. See temp chart. CDI: PIC voluntarily discarded both items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of chlorine sanitizer being stored unlabeled on MFU. CDI: PIC voluntarily discarded bottle of sanitizer.

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 several working squeeze bottles of condiments being stored on cart unlabeled. Label all working containers of food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one (1) container of coleslaw out at prep area at start of inspection. Per conversation with PIC, coleslaw had been at point of preparation briefly. All other TCS foods were observed properly cold holding. CDI - PIC placed coleslaw back into available cooler of ice to correctively 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed one (1) spray bottle of commercial bleach based disinfectant spray at 2.2% sodium hypochlorite. Solution did not list food contact surfaces sanitizing as an approved use (I.E. ‘clean heavily soiled tile or bathroom fixtures.’) and tested EHS and PIC chlorine test kits in excess of 200 ppm. Provide sanitizer of proper concentration (chlorine sanitizer of 50 to 200 ppm) and test utilizing available test kits. A verification will occur no later than 09/26/2025.

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 lacking labels.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - Observed employee health policy poster present but no signed policy or acknowledgments present. - CDI - All present employees signed employee health poster as acknowledgment of policy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 lacking labels.

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

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. OPERATOR DOES NOT HAVE FOOD SAFETY CERTIFICATION For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed chili T 141 in one pan and 125 in another. CDI wind blew out pilot. Re lit 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed Cole slaw cold held at 49. CDI placed back in cooler 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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf observed operator did not bring test strips.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no persons with serve safe on site during inspection. - REPEAT - 1 - For more information on becoming a certified food protection manager 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 coleslaw holding at 44F in container by griddle. CDI - Items placed into cooler to be rapidly cooled. Fill container holding coleslaw with ice to help maintain temperatures while outside of cooler. - REPEAT - 1.5 - * Facility has greatly improved. Points remain the same * 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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no persons with serve safe certification on site. - 1 - For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-202.110(A),(B)Pre-packaged juice shall be obtained from a processor with a HACCP system -Pf and obtained pasteurized or otherwise treated to attain a 5-log reduction of microorganisms listed in 21 CFR Part 120.24. - P Observed prepackaged lemonade made with various fresh/frozen fruits bottled for sale. Labels should read: “WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems”. CDI - Facility has agreed to stop selling these lemonades until labels have been purchased and placed onto the bottles. EHS will follow up on Monday to make sure facility has labels and/or has stopped selling lemonades.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef burgers and raw turkey burgers stored commingled with ready to eat hot dogs present in coolers. CDI - Items rearranged to reflect correct storage order. - 1.5 - EHS follow up on Monday FACILITY IN VIOLATION OF THEIR PERMIT CONDITIONS: 15A NCAC 18A .2659 PERMITS: Observed permit holder selling unpackaged TCS foods (Hamburgers and turkey burgers) under the current Push Cart permit. Push Cart was not present. Permit only allows the sell of Hot Dogs and other cased meats and their condiments. 15A NCAC 18A .2671 SPECIFIC REQUIREMENTS FOR PUSHCARTS (a) Only hot dogs shall be prepared, handled, or served from a pushcart; however, food which has been prepared, pre-portioned, and individually pre-wrapped at a food establishment or commissary may be served from a pushcart. (d) All pre-wrapped potentially hazardous food (time/temperature control for safety food) shall be maintained at temperatures as required in Chapter 3 of the Food Code as amended by Rule .2653 of this Section or as labeled on the food item. Each pre-wrapped food item shall contain the name of the food establishment at which it was prepared, the name of the food item, and the time and date of expiration. The wrapper shall enclose the food at all times but sealing is not required. (e) Pre-portioned, individually pre-wrapped food that remains after the specified time period has elapsed shall not be sold for human consumption. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no approved sanitizer on site during inspection. Facility had armour all present in place of bleach or QUAT sanitizer. PIC had bleach test strips on site during inspection. CDI - PIC purchased bleach during inspection. - 1.5 - 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot dogs and hamburgers hot holding between 112-115 on steam table unit. It was found that hot holding unit was not turned on. CDI - PIC placed hot dogs back onto grill for rapid reheating. -1.5- 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed coleslaw cold holding at 54F. CDI - PIC placed into cooler of ice. - 1.5 - 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed squeeze bottle of armour all with no label. - 1 -

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thermometer on site. EHS will follow up on Monday to make sure facility has thermometer. - 0.5 -

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cooler and containers of mustard and chow chow stored in a basket on the floor. CDI - Items picked up off of the floor. - 1 -

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P observed Hot Dogs still reheating at 2 hours. CDI. Changed to steam well

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 Cole slaw with no date mark. CDI date marked