MONSTER GRILL

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer in wiping cloth bucket at 50ppm. CDI - PIC remade sanitizer to concentration of 100ppm. 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

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed unit windows with open screens. EHS did not observe any pests inside of unit. EHS reminded PIC that unit entrances need to be protected and PIC closed window screens.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed pair of sunglasses on prep surface near take-out clam shells. PIC moved sun glasses to employee area under cash register.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed employee washing and rinsing dishes but not sanitizing before storage. CDI - EHS explained w/r/s procedure and importance. Employee w/r/s dishes appropriately. - 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed open uncovered container of cooked chicken breast in prep unit reach in. Store food so that it is not open to contamination from other sources. CDI - PIC placed chicken in sealed container. - 1 - Points not escalated as improvement was observed. REPEAT

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed open uncovered package of raw chicken breast with plastic container sitting on top. Store food so that it is not open to contamination from other sources. CDI - PIC placed chicken in sealed container. - 1 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese and cut lettuce holding above 41F in Reach in cooler. All other TCS items were at 41F or below. CDI - Items were moved to freezer to cool down. - 1.5 - Points not escalated due to this being first repeat and amount of items) 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 ranch dressing held at room temp. PIC states these items have been out of temp for 1 hour. Items placed on TPHC - Form emailed to PIC. Observed all items inside of reach in coolers over 41F (see temp chart). PIC stated that they did not turn on the generator during transit today. By the end of the inspection, all coolers read 41F and all food items were dropping in temp. Be sure to maintain generator on at all times during transport. Failure to do so can result in permit suspension or revocation. - 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no items with date marks present. PIC date marked all items with date of prep. If any items had an unknown prep date, items were voluntarily discarded. - 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed diluted sanitizer reading 0ppm. Upon closer look, it was found that sanitizer bottle contained a sanitizer that did not need to be diluted. EHS directed PIC to not dilute sanitizer from the bottle. EHS recommends QUAT tablets to dilute in MFU. - 0 -

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. Observe bottles of various sauces without labels present. Label all items with common name of food. - REPEAT - 1 -

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed shredded cheese stored inside of grocery bags with food items in direct contact with grocery bags. EHS directed PIC to keep all items inside of food safe bags, such as ziplock bags. - 0 -

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site during inspection. Ensure to obtain certified food protection manager certification. For more information on becoming a certified food protection manager 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 working containers of oil and seasoning without labels. Label all secondary containers.

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 single use styrofoam trays stored with food contact surfaces upright where it can be subjected to contamination. CDI-PIC inverted trays to protect food contact surface

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy buildup of oil on fire suppression system pipe. CDI- PIC cleaned pipe.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water at all fixture only reaching 58F. Repair hot water to be 110F and higher at all fixtures. PIC voluntarily closed operation until hot water can be repaired and verified by EHS. EHS will follow up within 10 days.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee beverage, water bottle stored on main preparation table CDI removed

5-202.12 Provide at least 100F water at handsinks. Observed no hot water. CDI gas not turned on PIC turned on valve hot water 6-301.11 Provide soap for handwashing at each handsink. -Pf observed no soap present at hand sink CDi Supplied 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed no towels for drying hands at hand, synced, CBinapkins supplied

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P observed package of raw beef and package of raw port tenderloin stored on top of package of hotdogs in the bottom of the refrigerated Prep unit. CDI reorganized 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 mobile food unit has no sanitizer CDI food employee able to purchase Clorox bleach at Shell station where mobile food unit is selling 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

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cooked Carnitas, pork, at 70 and 73° respectively. PIC stated they were cooked at 5 PM CDI 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed package of pork, tenderloins, and beef and hotdogs stored on bottom shelf at 48-50°. CDI allowed to move to freezer working properly with lots of frozen food to cool. These packaged items are unopened and purchased this afternoon Additionally, lettuce and tomatoes stored in the top of the prep unit were 49 and 50° CDI Mobile food unit PLan to work till 1 AM however, foods need to be sold or discarded by 10 PM. Mobile food unit will Shut down no later than 10 PM tonight 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 .

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf pork Carnitas cooked at Commissary not fully cooled at Commissary found, still cooling under prep unit and in freezer. Both discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Pic Unable to locate thermometer, VR 10 days

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly in mobile food unit window And door open With no screens

3-302.15 Wash fruits and vegetables prior to use. Observed bag of onions on the mobile food unit Unwashed With no ability to wash on the unit. All fruits and vegetables must be washed at the commissary in the appropriate food preparation sink Before placed on the truck.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed residential frying pan on mobile food unit. Ensure all utensils are commercial.

4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf observed PIC, unable to provide test trips. VR.