PINCHOS BORI

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - Observed PIC with expired food protection manager certification. For more information on becoming a certified food protection manager 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 pork kebabs holding above 41F. Chicken kebabs were holding below 41F. No other TCS items were in unit. Unit had an ambient temperature of 38F. PIC stated pork kebabs had just been completed prior to leaving the restaurant. CDI - Pork kebabs will be put on TPHC for the four hours of operation (7-11). EHS recommends items in prep unit be below 41F prior to being placed in unit. - 1.5 - 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door partially down and no screening. - 2 - Repeat.

4-501.11 Maintain equipment in good repair. Observed truck is old and starting to be in bad repair. Repair loose panels, etc. Truck would not be permitted with current equipment, but does meet minimum requirements. - 1 - REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed water leaking out from under the hand sink when it runs. Needs to be repaired. - 1 - REPEAT

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor panels starting to come up. Needs to be reattached so that there are no gaps. Water is sitting in the gaps made by the loose panels. - 0.5 - REPEAT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - Observed PIC with expired food protection manager certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels present at the hand sink. CDI - paper towels were retrieved from the vehicle pulling the trailer.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door partially down and no screening. Repeat.

4-501.11 Maintain equipment in good repair. Observed truck is old and starting to be in bad repair. Repair loose panels, etc. Truck would not be permitted with current equipment, but does meet minimum requirements.

5-205.15 Maintain a plumbing system in good repair. Observed water leaking out from under the hand sink when it runs. Needs to be repaired.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor panels starting to come up. Needs to be reattached so that there are no gaps. Water is sitting in the gaps made by the loose panels.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - Observed PIC with expired food protection manager certification. For more information on becoming a certified food protection manager 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 hand sink full of utensils. Removed. CDI.

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 chicken above pork in the refrigerator. CDI- switched. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Only sanitizer available 0 ppm. Remade to 100 ppm. CDI. 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

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door partially down and no screening.

4-501.11 Maintain equipment in good repair. Observed truck is old and starting to be in bad repair. Repair loose panels, etc.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor panels starting to come up. Needs to be reattached so that there are no gaps. Water is sitting in the gaps made by the loose panels.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - Observed PIC with expired food protection manager certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed cutting bread and holding with bare hands. CDI- utensils utilized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Facility had no way to make sanitizer. CDI - went to the store and bought bleach. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed refrigerator was holding at 50-53F. Refrigerator adjusted and food was falling in temp and cold air was blowing under 41F. 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 .

4-501.11 Maintain equipment in good repair. Observed truck is old and starting to be in bad repair. Repair loose panels, etc.

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 facility is in need of detailed cleaning of equipment.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - Observed PIC with expired food protection manager certification. For more information on becoming a certified food protection manager 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 chicken skewers on the grill and next to the grill at 90-120F. These were rapidly reheated to 165F. Repeat. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken skewers in cold storage at 43F. CDI- refrigerator turned to a lower setting and food was coming down in temp. Ambient air measured 37F after adjustment. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed sanitizer not labeled. CDI. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed sanitizer was >200 ppm chlorine. CDI- diluted to the proper them.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed service window and large side door of unit open yet lacking protection from pests. Install shields, fans, or curtains to prevent pest entry. Repeat violation. No pests detected.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Certification has expired. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf. Observed the only hand sink had utensils and empty water bottle and soda cans in it. CDI - cleaned out.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meat on a stick at the edge of the grill around 100F. Put back on the grill and rapidly reheated to 165F. CDI. Repeat violation. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed sanitizer so strong as to bleach out the test strip. Diluted with bottled water. CDI.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door partially down and no screening.

5-103.12 Provide water under pressure to all fixtures.-Pf. Observed water tank was empty. CDI - unit left to go back to commissary for water.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Certification has expired. Repeat. For more information on becoming a certified food protection manager 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 plan present. Emailed plan. Facility to print and keep on the unit. CDI. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer bottle at 0 ppm. Remade with chlorine at the correct concentration. CDI. 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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed skewered chicken on the edge of the grill at 95F. Reheated to 165F on the grill. Were cooked in the last 2 hrs. CDI. 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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - Observed PIC with expired food protection manager certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - REPEAT - Observed employee health poster but no signed employee health policies available on MFU. - CDI - EHS discussed requirements with PIC and provided printed copies of employee health policy in English and Spanish for employees to sign. Ensure all employees read and sign policy, and maintain signed policies on MFU. - *NOTE: Points reduced to half due to PIC being able to adequately answer questions related to employee health policy. 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 locate written procedures for responding to vomit and diarrheal events. - CDI - EHS provided PIC with printed copies of vomit and diarrhea clean up in English and Spanish. Ensure all staff are trained on procedures and maintain procedures on MFU. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. - Observed opened canned employee beverage stored on prep table. - CDI - PIC moved drink to shelving away from food and food contact surfaces.

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 various working containers of sauces lacking labels. Label all sauces.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed service window and large side door of unit open yet lacking protection from pests. Install shields, fans, or curtains to prevent pest entry.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC’s ServSafe has expired. PIC must have active ANSI food protection manager certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF No health policy at establishment. CDI - PIC given sample poster to use. REPEAT For more information on employee health policy, 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. Hand washing sink pump was cut off at start of inspection. Keep hand washing sink operational so it can be used for employee hand washing. CDI - PIC turned on water pump.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 1 portion of raw chicken skewers in sandwich cooler measured 53F. PIC stated he just left commissary with raw chicken after preparing it. CDI - PIC cooked chicken as corrective action. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

5-205.15 Maintain a plumbing system in good repair. Very low pressure at 2-compartment sink. Repair so it has adequate pressure. 0 pts.

Repeat: 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed no updated employee health policy. Copy of document sent through text. Verification required.

Repeat: 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 Observed no written procedures. Documents sent through text. Verification required.

Repeat: 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed PIC use phone and continue to cook without washing hands. CDI, hands washed. EHS advised PIC to use tongs.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink. CDI, soap provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed raw pork and raw chicken cold holding above 41F. Observed ambient temperature of prep cooler at 48F. PIC states he just came from commissary (El Pulgarcito) where he prepared and marinated raw proteins. CDI, all raw proteins placed on grill to cook. Observed raw proteins cooked to required final cook temperature. Verification required for prep cooler. Advised PIC to close until prep cooler is repaired.

Repeat: 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed service window with no protection from insect entry.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sauces stored on floor. CDI, items relocated.

4-501.11 Maintain equipment in good repair. Observed vent hood fan not working. Need repaired.

Repeat: 5-205.15 Maintain a plumbing system in good repair. Observed water leaking from back of trailer. Need repaired.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed holes on floor at lower left corner behind grill. Observed walls and ceiling detached throughout trailer. Observed lower wall damaged at right corner of entrance. Observed lower wall constructed of plywood. Need repaired.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed PIC Jose Aviles not aware of requirement to report Salmonella nontyphoidal as part of Employee Health Policy today. CDI - EHS educated PIC and sent 2017 NC Food Code changes to PIC via email. -0-

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 Observed no written vomiting and diarrheal event cleanup procedure today. CDI - EHS educated PIC and left example written procedure with PIC. Reminded PIC to train staff on how to respond. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed PIC answering phone while cooking and resume food service without removing gloves and washing hands. CDI - Hands washed and EHS reminded PIC when to wash hands. -2-

5-202.12 Provide at least 100F water at handsinks. Observed hot water at 53F today in handsink. EHS advised PIC to have hot water heater checked to ensure water is comfortable enough to wash hands as required. -0-

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed PIC using par cooking procedure to cook pork to 92F and chicken to 100F. Skewered meat is then stacked at front of grill outside of temperature control and finished to order. VR no later than 03/01/2022 to ensure meat is either fully cooked or PIC has an approved procedure for undercooking meat until orders fulfilled. -1.5-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed one half plastic shield installed at front service window without screen or other means of preventing pests. REPEAT -2-

5-205.15 Maintain a plumbing system in good repair. Observed leak from rear left bottom of truck from water tank. PIC stated the water is coming from clean water tank. EHS advised PIC to ensure adequate water for handwashing at all times and to repair leak. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall sections to the far right of the grill peeling apart and missing rivets to secure sections together. Repair. -0-

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Bleach sanitizer observed above 200ppm. CDI. Diluted to 100ppm.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed only half screen protection with plastic barrier at window at front serving area. The front door was open and no screen to protect from outside pests. EHS encouraged PIC to install Sliding screen or glass. Repeat violation. 6-501.111 Keep the premises free of insects, rodents, and other pests. Flies observed near grill area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Various sauces observed stored on floor.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed no screen protection at window at front serving area. The front door was open and no screen to protect from outside pests. EHS encouraged PIC to install Sliding screen or glass. Repeat violation.

3-302.11(A) Separate the different types of raw animal foods. -P - Observed packaged raw chicken stored above packaged raw pork in the reach in cooler. CDI- PIC was able to correct the storage order since no physical cross contamination was observed.

6-202.15 Protect outer openings of establishment from insect or rodent entry.-REPEAT- Observed no screen,protection, or window at front serving area. The front door was open and no screen to protect from outside pests. NOTE: EHS has provided a plastic shield to window however large gaps still present. EHS encouraged PIC to install Sliding screen or glass.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed floors and ceiling in need of repair due to damages causing rough and loose material.

4-301.14 Ventilation Hood Systems, Adequacy - Observed vent system malfunctioning. Observed smoke and grease vapors not pulling through hood system. Grill top is not under a hood system.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf- Observed an employee bare hand RTE tortillas. CDI- Items voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- REPEAT- Observed in use sanitizer bottle not labeled. CDI- PIC labeled the bottle.

6-202.15 Protect outer openings of establishment from insect or rodent entry.-REPEAT- Observed no screen or window at front serving area. The front door was open and no screen to protect from outside pests.

4-501.11 Maintain equipment in good repair. -REPEAT- Observed grill damaged and in need of repair.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P- REPEAT- Observed PIC wash hands after handling trash to prep RTE foods. At the end of the procedure the PIC turned the faucet off with bare hands. This action recontaminates ones hands. CDI- EHS instructed the PIC to re-wash hands and to use a paper towel to turn the faucet off. After the instruction was provided EHS observed proper hand washing.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed in use sanitizer bottle not labeled. CDI- PIC labeled the bottle.

6-202.15 Protect outer openings of establishment from insect or rodent entry.-REPEAT- Observed no screen or window at front serving area. The front door was open and no screen to protect from outside pests.

4-202.16, 4-101.19 Nonfood-Contact Surfaces, 4-501.11 Maintain equipment in good repair.- Observed prep tops with minor damage and rough edges.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.- Observed damaged base board and flooring under grill in need of repair. Also observed some rivets missing from the ceiling and causing the stainless steal ceiling to sag.

4-301.14 Ventilation Hood Systems, Adequacy - Observed flat top in operation with no hood system installed over it. Flat top is used to cook steak and creates grease.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P- Observed PIC wash hands after handling trash to prep RTE foods. At the end of the procedure the PIC turned the faucet off with bare hands. This action recontaminates ones hands. CDI- EHS instructed the PIC to re-wash hands and to use a paper towel to turn the faucet off. After the instruction was provided EHS observed proper hand washing.

6-202.15 Protect outer openings of establishment from insect or rodent entry.-REPEAT- Observed no screen or window at front serving area. The front door was open and no screen to protect from outside pests.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- Observed a portable cutting board in need of replacing due to deep cuts and grooves.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-REPEAT- Observed grease build up on cooking equipment, cold holding, and prep tops. Clean as often as needed to prevent and reduce the build up.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -REPEAT- Observed food debris and grease residue build up on the walls and floors. Clean as often as needed to prevent and reduce the build up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed raw pork (50F) and raw chicken (50F) in the cooler. CDI- PIC voluntarily discarded the items.

6-202.15 Protect outer openings of establishment from insect or rodent entry.-REPEAT- Observed no screen or window at front serving area. The front door was open and no screen to protect from outside pests.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- Observed grease build up on hood system and cooking equipment. Clean as often as needed to prevent and reduce the build up.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf- Observed no hot water on the unit at the start of the inspection. CDI- PIC made adjustments to the water heater. EHS observed hot water at the end of the inspection.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.- Observed food debris and grease residue build up on the walls and floors.

4-301.14 Ventilation Hood Systems, Adequacy 4-204.11 Ventilation Hood Systems, Drip Prevention - Observed an increased amount of grease and grease laden vapors on equipment, floors, walls, and ceilings. Observed two out of four vent filters missing. PIC stated vent filters are being repaired.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a knife being stored in the hand washing sink upon entrance to the food truck. CDI-The knife was removed to another location. REPEAT.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed the concentration of the bleach sanitizer spray bottle, bleaching out the test strip. The sanitizer was too strong. CDI-The bottle was diluted to about 100ppm concentration of sanitizer.

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 cooked chicken and pork actively cooling on the food truck. Food products must be fully cooled to 45F or below before placing onto the food truck. CDI- MFU is not permitted to cool on unit. The food was placed onto the stove/grill for reheating to 165F. REPEAT.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed no screen or window at front serving area and door open and no screen to protect from outside contaminants. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed the plumbing/hoses to the clean water tank leaking. Have repaired.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed repair work needed to the walls and floors to the truck. The metal sidings are in need of being reattached to the frame of the truck. Have repaired.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed utensils being stored in the hand sink. CDI- PIC removed the items. 6-301.14 Post a handwash sign at each handsink.- Observed no hand wash sign posted at the hand sink. EHS provided PIC with a MCPHD hand wash sign.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- 4-702.11 Before Use After Cleaning - P- Observed thin probe thermometer stored soiled with food debris. CDI- EHS instructed the thin probe thermometer should be stored cleaned, properly cleaned before and after use. PIC cleaned thermometer.

3-501.14 Cooling - P- Observed raw chicken at 55F, raw pork at 51F, and raw shrimp at 49F at the start of the inspection. PIC stated the items were prepared an hour before the inspection started. Thirty minutes after the first temperature raw chicken was at 55F, raw pork was at 51F, and raw shrimp was at 49F. At this rate cooling did not occur. With items being within four hours of preparation PIC cooked all items to proper final cook temperature by the end of the inspection. CDI- EHS informed PIC all cooling should occur at the commissary. Pre-chilled items shall be cooled to 45-41F within four hours before placed on the unit. PIC cooked all items properly. NOTE: Unit does not have equipment to cool and permit states cooling of TCS foods should occur at the commissary.

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, raw shrimp, and raw pork attempting to cool. Shrimp was in a flip top unit, inside of metal container and covered. Raw pork was wrapped in tin foil and the raw chicken was wrapped in plastic. Low boy/flip top unit is functioning at 44F. CDI- MFU is not permitted to cool on unit. All foods cooked to proper final cook temp. See temp chart.

6-202.15 Protect outer openings of establishment from insect or rodent entry.-REPEAT- Observed no screen or window at front serving area and door open and no screen to protect from outside contaminants.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- Observed flip top unit cutting board in need of replacing or resurfacing do to deep cuts and grooves. .

2-301.14 Wash hands after activities that contaminate them. -P- Observed PIC use cell phone, wipe soiled cloths, and face without washing hands. Before any cross contamination occurred EHS instructed a hand wash must occur. CDI- Education was provided to PIC on when to wash hands. After instruction was provided EHS observed proper hand washing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed raw beef at 50F and raw chicken at 49F. Unit is functioning at 45F. EHS stated he had only been in operation for three hours. CDI- PIC cooked raw beef to 200F and raw chicken to 178F. NOTE: EHS provided PIC with a TPHC form. EHS explained how TPHC is conducted and monitored.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed sanitizer bottle without a label. CDI- PIC labeled item as sanitizer.

6-202.15 Protect outer openings of establishment from insect or rodent entry. -REPEAT- Observed no screen or window at front serving area and door open and no screen to protect from outside contaminants.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- Observed cookline equipment and cold holding equipment in need of cleaning do to food and grease residue.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.- Observed hard to reach areas in need of cleaning do to food debris. Clean as often as needed to prevent and reduce build up.

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

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw shrimp stored on top of red salsa. CDI items relocated.

4-501.114 Maintain sanitizer at correct concentrations. -P. Observed sanitizer bottle at 0ppm. CDI

3-501.16(A) (2) Maintain TCS foods in cold holding at 45F or less. -P. Observed bottle of red salsa (that has tomaotes) sitting on counter at room temperature. CDI placed in reach in for cooling.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed no screen or window at front serving area and door open and no screen to protect from outside contaminants. Repeat. **Facility has added a gyro spick and grill on unit for service without informing plan review. Told PIC to contact plan review senior.

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

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P. Observed employee unable to wash hands because of no water available during service. Repeat.

L5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed spatulas, bottles, and salt stored in handsink. CDI items moved.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed no screen or window at front serving area. Repeat.

5-103.12 Provide water under pressure to all fixtures.-Pf. Observed fresh water tank full but unable to provide flow to fixtures. Verification required. PIC voluntarily closed.

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

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P. Observed employee start handling food without washing hands first. CDI hands washed.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap on unit. CDI soap provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed facility with no means to keep chest freezer on while in transport. PIC stated only turns on when the generator comes on. Not a violation since no food observed out of temperature.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed bleach solution that was above 200ppm. CDI diluted to 200ppm.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed no screen or windows nor form of covering for front serving area.

4-501.11 Maintain equipment in good repair. Observed chest freezer or cooler that is rusting. Repeat.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no chlorine test strips to check sanitizer solution. Verification required.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wooden door that was peeling apart and not sealed and in need of repair.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFM on site.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed tong handles stored inside of bread. CDI: Tongs removed from food and hooked on edge of container.

4-501.11 Maintain equipment in good repair. Observed rusted chest freezer.

2-102.11 Pf - A food protection managershall be present during all hours of operation. No one present has food protection manager certification.

7-102.11 Pf - Label all working containers of toxic chemicals. Sanitizer bottle had no label. CDI - Labeled during the inspection.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC not certified

4-501.114 Maintain sanitizer at correct concentrations. -P. Observed no sanitizer in facility. VR - verification required.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed no test stgrips in facility. VR - verification required.

2-102.11. PIC demonstrates knowledge by being a certified food protection manager. Observed PIC without certification.

2-201.11(A). Ensure food employees understand when to report illnesses, symptoms, and exposures. Observed no employee health policy in place. Left handout in English and Spanish.

.6-501.11. Floors, walls, and ceilings shall be in good repair. Observed hole in floor/wall corner near front of trailer.

2-102.12 Certified Food Protection ManagerRules require PIC have food safety certification. Observed PIC did not. CDI- through instruction

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional EmployeesRules require employee health policy. Observed no employee health policy. CDI- through instruction

3-201.11 Compliance with Food LawRules require food be from approved source. Observed no source documentation. CDI- throough instruction

4-302.12 Food Temperature Measuring DevicesRules rquire facility have appropriate thermometer. Observed facility does not. VR.