|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed no PIC with certification, several P/Pf violations and operators not able to answer questions for demonstration of knowledge. PIC contacted PIC Chris to advise that refresher training needs to take place for all food truck operators to ensure food safety and ability to take proper corrective actions when foods are put on the food truck until served. VR no later than 05/22/2023 to ensure facility has provided refresher training for staff working on this and all other corporate MFUs. -1-
Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no PIC with certification. -0-
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed food truck parked since 10A with spices and sauces still in basin of handsink. CDI - Items removed and EHS advised PIC that handsink shall be cleared when parked at location for service. Hands washed. -1- |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
No
|
Yes |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed written procedure for TPHC not followed for cut lettuce, cut tomatoes, falafel, white sauce. Facility has a white board hanging on the left side of hot box. Food employees unclear as to when TPHC actually begins. VR no later than 05/15/2023 to ensure facility following TPHC procedure and all food employees are trained on corrective actions when 4 hour window has passed. -1.5- |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed glass cleaner stored on top of foil sheet in outside storage box attached to the lower left of the food truck entrance. CDI - Item moved to low location inside truck. -0- |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door propped open without fly protection or screen. Protect outer opening from entry of pests. -0- |