GAVIES GRUBS

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed service window open during entire inspection and no screen in the window. CDI PIC closed the window REPEAT Points not elevated due to no pest observed

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 one (1) bottle of cooking oil with no label. CDI - EHS affixed label to storage rack to station label working container.

6-202.15 Protect outer openings of establishment from insect or rodent entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed open sales window with mini fly fan at point of sales. Observed approximately three (3) flies entering pushcart before being removed by fly fan. Observed no contamination of clean food or equipment by insects. EHS advised PIC to utilize fly screens and/or mesh windows to prevent pest entry.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC engaged in minor food prep (plating food for one customer) with watch on Remove all jewelry other than plain wedding band. REPEAT.

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 two (2) stacks of single service articles (to go boxes) with exposed food contact surfaces. CDI - EHS reviewed single service storage options with PIC and inverted single service articles to prevent potential contamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two (2) unopened packs of RTE hot dogs and 1 unopened pack of RTE bratwurst at temperatures above 41F at start of inspection. PIC stated that these had been purchased on the day of inspection and kept within her vehicle for less than 4 hours. CDI - Food was placed in calibrated refrigeration to cool correctively. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed properly stored and labeled chlorine sanitizer bottle at greater than 200 ppm. CDI - PIC titrated sanitizer with readily available water to a concentration of less than 200 ppm. Use test kit to verify chlorine sanitizer is maintained at 50 to 200 ppm.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC operating with bangles and jeweled ring during food prep (reheating chili, etc.). Remove all jewelry other than plain wedding band.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - PIC lacks food protection manager certification. - *NOTE: No point deduction due to PIC having 210 days from the day of permit issuance to obtain food protection manager certification (by 12/11/23). 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 locate employee health policy. - CDI - EHS discussed requirements with PIC and provided printed copies of employee health policy for PIC and all employees to sign. Ensure all staff read and sign policies and maintain signed copies on unit. 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 vomit and diarrhea clean up plan. - CDI - EHS discussed requirements with PIC and provided printed copy of written procedures. Ensure all staff are trained on procedures and maintain on unit. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. - Pf - No thin probe thermometer available on unit. - VR - Verification required within 10 days to ensure thin probe thermometer has been obtained for maintaining on unit.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf - No chlorine sanitizer test strips available on unit. - VR - Verification required within 10 days to ensure chlorine sanitizer test strips have been obtained for maintaining on unit.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no persons with serve safe or equivalent certification on site. PIC has 210 days from date of permit issuance to obtain serve safe certification. - 0 - For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation