HALAL FOOD CART 006

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC not able to present CFPM at time of inspection. -0- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms. -P- Observed PIC touch face and then begin to return to food prep without washing hands. -CDI- EHS intervened, educated PIC on when to wash and PIC washed hands. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed box of raw chicken stored over lettuce and raw lamb on top of bread and lettuce in RIC. -CDI- PIC corrected storage order. -1.5- For more information on food storage order 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 lamb hot holding below 135F. Refer to temperature chart. -CDI- PIC reheated to above 165F. -0- 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed bag of cut lettuce in RIC at 44F. -CDI- PIC voluntarily discarded items. -0- 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 .

3-501.17 (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).3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed no date marks on housemade salsa verde and Philly meat. Per PIC, items were prepared today and prior day. -CDI- PIC properly date marked items. -0- 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- Observed items time stamped for TPHC. Observed no discard time, only start time marked on TPHC items. Observed some items being held on TPHC with no time stamps. -CDI- PIC voluntarily discarded items. 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 no written procedures for items being held on TPHC. -CDI- EHS provided form and assisted PIC with filling it out. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P- Observed time sheet for TPHC items, chicken, lamb, white sauce, lettuce, and Philly meat being held on TPHC with start times of 10:45, 10:50, 10:30 and 10:35. At time of inspection, it was past 4 hour time hold. -CDI- PIC voluntarily discarded items. Ensure that all items are being changed every 4 hours and that start and discard time is marked. -3-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single-use portion cups, plates and other items stored in compartment on outside of MFU with propane tank and fire extinguisher and 2 stored on top of compartment, exposed to nature and other elements. Items stored on top were found wet due to rainstorm. -0-

4-501.11 Maintain equipment in good repair. Observed ambient air of prep unit at 53F. All items in unit kept on TPHC. **10 DAY VERIFICATION REQUIRED** -0.5-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed no chlorine test strips available for chlorine sanitizer found on MFU. **10 DAY VERIFICATION REQUIRED** -0.5-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris on wall behind grill. Increased and more thorough cleaning frequency recommended. -0-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Chicken and lamb cooked night before above 41F. Products 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 Chicken and lamb stacked together in closed pans. Remove lids of contains so food can properly cool or other approved methods. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf No written procedures available on unit. Provided copy of written procedures for employees to follow. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. No air thermometer in prep top reach in.