HALAL FOOD CART FISH N CHIPS

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 squirt bottle of water by flat top not labeled. - 1 -

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 posted on MFU but no signed copies of policy/acknowledgements present. - CDI - Employee signed poster. 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 located written procedures for vomit and diarrhea clean up plan. - CDI - EHS provided printed copy of written procedures to PIC. Maintain written procedures on MFU. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf PIC aware facility is having generator problems and chose to work anyways. Facility power shut off 4 times during inspection. PIC unaware of facility out of water in fresh water tank. PIC was educated on when to work and when not work when imminent health hazards are present. - 1 - A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee handling money and bagging food items, and then move to handling/prepping food items without washing hands. Wash hands after handling money or any other items that contaminate hands prior to donning gloves for food service. CDI - Hands washed. - 2 -

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 5-202.12 Provide at least 100F water at handsinks. Observed hand sinks not in working operation. Observed no water in fresh water tank. Hand sink worked for approx. 15 seconds before running out of water when inspector washed hands. Observed 93F in hand sink when water was working. After water stopped working, EHS turned on both faucets and no water flowed. When both faucets were turned on, the power to the unit shut off. This cycle repeated 4 times. CDI - Facility voluntarily closing until problem is fixed and water is present. EHS will follow up with facility to check on water and power. - 1 -

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw hamburger meat stored directly on top of cheese and lettuce inside of reach in cooler. CDI - Hamburger meat moved underneath raw fish - 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 one pan of Curry hot holding @ 120F. CDI- Items reheated for HH. - 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 no times marked on lettuce, cheese, and tomatoes held on TPHC. CDI - Times marked. Facility is voluntarily closing for the day and will discard items when back at commissary. - 1.5 -

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 cutlery stored on the floor of the MFU. Maintain items off of the floor to protect against contamination. - 0.5 -

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard spread out of the floor and used as flooring. Remove. - 0 -

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf 5-103.12 Provide water under pressure to all fixtures.-Pf Observed no water in fresh water tank. Hand sink worked for approx. 15 seconds before running out of water when inspector washed hands. Observed 93F in hand sink when water was working. After water stopped working, EHS turned on both faucets and no water flowed. When both faucets were turned on, the power to the unit shut off. This cycle repeated 4 times. CDI - Facility voluntarily closing until problem is fixed and water is present. EHS will follow up with facility to check on water and power. - 0.5 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 3 ranch bottle at 55F, PIC said they just made this today. CDI-Ranch was cooled in the small freezer. From now on they either need to put it on TPHC (like the other Halal MFUs or keep it cold) 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .