TERRY'S

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). Bag of hot dogs opened 2 days ago lacked date mark. Date mark added. 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 .

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed one (1) sealed bucket holding bleach sanitizer and wiping cloths directly on the ground. PIC elevated bucket to the top of a non food carrying case.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety; Written procedures were not provided. CDI. Handout was given to PIC. Zero point deduction for this inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed two packages of hot dogs at 45F and foot long hot dogs at 48F. CDI- PIC voluntarily discarded the items.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed two blacktone brand non commercial grill top on pushcart.

4-501.11 Maintain equipment in good repair. - Observed damage to grill metal guards.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed parts of the grill metal guards in need of cleaning due to dirt and other dark build up.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.- REPEAT- Observed PIC unable to provide documentation of being certified in an ANSI accredited food protection managers course. Work towards certification.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed grilled onions (112F), hot dogs (117F), sausages (120F) all below 135F. CDI- PIC reheated items to at least 165F see temp chart.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed hot dogs (57F) and sausages (50F) both above 41F. CDI- PIC voluntarily discarded the items.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.- REPEAT- Observed PIC unable to provide documentation of being certified in an ANSI accredited food protection managers course. Work towards certification.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed hot dogs (50F) and sausages (49F) both above 41F. CDI- PIC voluntarily discarded the items. NOTE: PIC was provided with a MCPHD TPHC form.

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 hot dogs, sausages, and chili all without dates. PIC stated items were prepared or opened today and would be kept another day if not sold. CDI- PIC was able to properly date the items. NOTE: Ensure all TCS foods are dated when prepared if not going to be sold on the same day.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.- REPEAT- Observed PIC unable to provide documentation of being certified in an ANSI accredited food protection managers course. Work towards certification.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed cooked onions hot holding at 127F. CDI- PIC reheated the items to 168F.

4-501.11 Maintain equipment in good repair. -REPEAT- Observed grill cover and handles on the unit in need of repair. Also observed grill cover held together with duct tape and a clamp. Repair items.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.- REPEAT- Observed PIC unable to provide documentation of being certified in a food protection managers course. Work towards certification.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - Observed sanitizer with wiping cloth stored on the ground.

4-501.11 Maintain equipment in good repair. - Observed grill cover and handles on the unit in need of repair. Also observed grill cover held together with duct tape and a clamp. Repair items.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not a certified food protection manager.

3-202.11 Temperature - P,PF Receive all food products at proper temperature. Observed cooked sausages (see temperature observations chart) at 78-87F at arrival. PIC stated these products were cooked at the commissary and placed directly on to ice to transport (1-1.5 hrs ago). CDI- submerged in smaller amounts in ice for rapid cooling. Advised to discontinue cooling while onsite.

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 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed sausages left to cool down while packed into large ziploc bags and triple stacked in a cooler with insufficient ice. CDI- see #10

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.Observed honey buns and chips stored directly on the ground. CDI by moving on to a table.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC without ANSI accredited food certification. Repeat.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed employee without knowledge of health policy. CDI by education and provided EHP poster

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed hot dogs that was stacked too high (3 links high) on grill and holding at 131-154F. CDI items placed back on grill for reheating. Repeat.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed sanitizer bucket that was not labeled. CDI bucket labeled.

PIC must have taken an approved food protection manager's course. Observed no course has been taken. Pf 2-102.11

Only hot dogs are to be heated on cart. Observed chili, cheese & peppers/onions re-heated. Items must be heated/re-heated at commissary & held hot or in time (per rules). CDI: by instruction. 15A NCAC 18.A .2671 (a)

Hold all TCS hot foods (hot dogs) at or above 135F. Observed dogs at 109 F - CDI: placed on grill for re-heat - final temp. = 175F. P 3-501.16 (A)(1)

Hold slaw at 45F or below. Observed slaw in condiment holder at 61F. CDI: more ice place in cond. holder - slaw discarded - new slaw =42F P 3-501.16 (A)(2)

Date label open containers of chili if held >24 hrs. Observed chili w/ no date label. CDI by instruction (chili is not supposed to be re-heated on cart) Pf 3-501.17

Provide accurate stem thermometer. Observed therm. not working properly. (RVR) Pf 4-203.11

2-102.12 Certified Food Protection Manager - CAt least one person in a management capcity shall be an ANSI accredited certified food protection manager. Observed nobody on site with certification. CDI by instruction. Repeat.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - PImplement and follow a proper employee heatlh policy. Observed no written policy being followed and operator not able to verbally demonstrate that a policy was in place. Repeat.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PPotentially hazardous food shall be stored at 45 degrees F or below. Observed 1 container of cole slaw above 45 degrees F near grill. CDI, operator discarded cole-slaw.

7-204.11 Sanitizers, Criteria-Chemicals - PProvide sanitizer at proper concentration. Observed 1 bucket of chlorine sanitizer above 100ppm. CDI

3-305.11 Food Storage-Preventing Contamination from the Premises - CFood shall be protected from contamination during storage, preparation and display. Observed grill area of pushcart out from the tent and food not protected. CDI, tent relocated.

4-302.14 Sanitizing Solutions, Testing Devices - PFProvide test strips for chlorine sanitizer. Observed no chlorine test strips for sanitizer. CDI, test strips given to operator.

2-102.12 Certified Food Protection Manager - CAt least one person in site in a managerial capacity shall be an ANSI accredited certified food protection manager. Observed nobody on site with certification. CDI by instrucion, facilities first inspection under food code.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - PImplement and follow an employee health policy. Observed no health policy being followed. CDI, handout given.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PPotentially hazardous food shall be cold held at 45 degrees F or below. Observed cole slaw cold improperly held on ice overstacked at 48 degrees F. CDI

4-302.12 Food Temperature Measuring Devices - PFMaintain a food thermometer on site. Observed no food temperature measuring device during inspection. Verification required by 5/26/14

3-304.14 Wiping Cloths, Use Limitation - CGeneral Comment: Wet wiping cloths shall be stored in sanitizer in between uses. Observed 2 wet wiping cloths stored on tables and one was over a container of hot dogs near grill.

4-302.14 Sanitizing Solutions, Testing Devices - PFSupply test strips for chlorine sanitizer. Observed no chlorine test strips for bleach sanitizer in bucket. CDI, operator was given test strips.