CHUTNEY CAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer in wiping cloth bucket at 50ppm. CDI PIC refreshed Quat sanitizer to 200ppm

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Grilled chicken in the RIC at 51F. PIC stated that he forgot to take it out of the truck overnight. CDI PIC voluntarily 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 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). Observed grilled chicken in the RIC not date marked. PIC stated that it was cooked yesterday. CDI PIC voluntarily discarded because it was also at 51F. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 squeeze bottles of sauce directly on the floor. CDI PIC put on a shelf.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer in wiping cloth bucket at 50ppm. Manufacturer directions are for 200-400ppm. CDI - Fresh quat sanitizer was obtained from the brewery bar. - 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed one (1) bin of raw marinated red chicken stored above raw shell eggs in standing RIC. CDI - EHS rotated chicken to sit above other chicken held in RIC. EHS provided storage order chart to PIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed sales windows and windows of MFU cabin open during prep time. Observed no pest entry at time of inspection. Keep doors and windows closed between times of entry or sales or utilize insect screens or mesh barriers to prevent potential pest entry.

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 one (1) multi use metal cup stored in banana chip bin with handle contacting food. CDI - EHS elevated handle out of food without making barehand contact.

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 three (3) stacks of single service articles (to go cups, fryer boxes, fry cups) with exposed food contact surfaces. CDI - EHS inverted articles to prevent potential contamination.

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf Observed bucket of soapy water held on prep area floor behind cabinet door. At start of inspection, no sanitizer solution was available for wiping cloths and/or continuous use food contact surfaces (thermometer probe, Tandori skewers, etc.) CDI - Food employee prepared bucket of QAC sanitizer solution to be stored on MFU from supply available in PIC truck. EHS determined solution was prepared to concentration of 200 ppm utilizing EHS test strips. Note: EHS observed no QAC sanitizer test kit available on MFU at time of inspection. However, EHS observed chlorine test strips and food contact surface bleach available on MFU. Prepare and utilize food contact surfaces sanitizers that can be tested using test kit available on MFU.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF No health policy present. CDI. - given a policy to hang on the vehicle. 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 Observed no procedures. Facility had a flood and posters were removed. Policies and procedures are available on the Health Departments website. CDI new sticker given. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a towel in the hand sink and an extension cord blocking access when the inspection started. Keep the hand sink clear for use at all times. CDI - both moved.

Observed chicken in the steam well at 130F on top. Observed rice and chickpeas not under temperature control at 125F. Observed cheese and lamb on the edge of the grill at about 100F. CDI - reheated chicken. TPHC put in place for other items. Form emailed. 4 hour time recorded on the white board. All food on time must be discarded by the end of 4 hrs. Service had just started and the commissary is very close. Since there is insufficient hot holding on the truck, TPHC must be put in place or more equipment will be required.

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 several cold items not date marked including cooked potatoes and rice. CDI - date added. Items will be required to be discarded in the future. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a bracelet on a food employees wrist.

4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf. Facility has no test strips for quat sanitizer. CDI - provided a supply. Truck must have test strips.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures on unit. CDI - EHS provided poster. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken and yogurt in upright refrigerator above 41F (see chart). Unit had ambient air temperature of 46F. PIC stated it had been opened and closed frequently prior to inspection. CDI - Unit was kept closed for duration of inspection. Ambient temperature dropped below 36F and TCS items had cooled to 41F or below. EHS recommended using smaller portions and store in prep unit to allow main refrigeration to keep TCS food below 41F. - 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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF observed pic demonstrated insufficient Knowledge of food borne illnesses. CDI coached For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 observed raw chicken cooling in closed lexan at 43 f. CDI opened 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 .

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf observed thermometer out of calibration by more than 5 f. VR For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI