SUVIDHA MEALS ON WHEELS

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shell eggs in the flip top stored directly over multiple containers of raw vegetables. CDI- PIC moved the eggs to the bottom of the unit. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed food residue buildup on the inside of the microwave. PIC uses microwave to reheat chicken and other RTE food items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed heavy cream out on the counter at 67F. According to PIC, the milk had been out for 1.5 hours. The PIC was about to use the milk in a boiling process for tea. CDI- PIC boiled the milk. 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 .

3-501.18 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 many TCS foods missing date marks throughout establishment (lentil soup, chickpea soup, cooked chicken). According to PIC, all food on the truck was made the day prior. CDI- PIC placed correct date marks on all items. Repeat. 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 .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf. Observed multiple sauce bags thawing in room temperature water. Observed samosas thawing on the counter. CDI- PIC placed all items in the RIC.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed screen doors of the truck open throughout entire inspection while the facility was not open.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one large container of flour batter stored directly on the floor.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a small plate being used as a scoop in a container of flour batter. In-use utensils shall have a handle and be stored above the top of the food.

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 to-go boxes stored directly on the floor. Repeat.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed multiple containers of employee food stored among customer food.

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 several TCS food marked with an 8 day expiration window. CDI..EHS educated PIC on how to date mark items for 7 days, with day one being the prep date. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer extremely high. CDI after several tries sanitizer was at proper sanitizing level.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloth on prep table

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 plastic wrap for food stored on floor

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Observed Microwave cavity in need of of cleaning

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 squeeze bottles without lables to identify contents. CDI.. Bottles were labled

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 service containers stored facing up. CDI Containers were stored facing down

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 shelf above grill with food debris. REPEAT

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed rack of plastic bags in front of handsink. CDI - PIC moved bags.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed flat of raw shell eggs sitting out at room temperature. CDI - PIC moved eggs to low boy cooler. 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 .

4-903.11(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 take out boxes stored with food contact surface exposed under take out window. Several boxes also with debris on exterior surfaces. PIC to cover boxes to prevent soiling.

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 food debris build up on interior of RIC and on surface of shelves where food take containers are kept. PIC to address cleaning frequency.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed garbage dumpster over-filled and lid could not be closed. around dumpster area.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not food safety certified. Permit is within 210 days of issuance. No point deduction. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.14 Post a handwash sign at each handsink. Hand sink needs a handwash sign. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Hand sink is without hand towels. CDI

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed utensils stored as clean to contain food debris and date mark stickers. CDI by wash, rinse, sanitize. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottles containing cleaner. CDI by labeling.

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 multiple containers of dry foods without labels. CDI

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple house flies inside the commissary kitchen. Keep doors closed when not in use.

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 food debris build-up on and inside equipment on the MFU.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed garbage dumpster over-filled and lid could not be closed. 5-502.11 Waste receptacles shall be emptied at a frequency to preclude strong odors or pest harborage. Observed multiple flies around dumpster area.