MAKI TACO

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed window and door to MFU open. Keep outer openings closed to prevent pest entry.

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 buildup of oil on non food contact surfaces around unit. Clean frequently to prevent buildup. - 0.5 -

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 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 food/grease residue build-up on equipment throughout the MFU. Recommend deep cleaning unit as needed at least twice per year.

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 soil accumulation on the non food contact portion of MFU thermometer. Probe was observed as properly cleaned and sanitized. CDI - PIC wiped down thermometer with available rag and sanitizer spray. REPEAT. Note: No escalation in point deduction due to considerable improvement from previous inspection; all stand in place equipment and non food contact surfaces were clean to sight and touch.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Briefly observed point of sales window and door to front driver’s cabin (with open window) open at start of inspection. Observed no pest entry. CDI - PIC and chef closed doors and windows at start of inspection. Utilize insect screens and mesh doors as needed.

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 one (1) stack of single service fry baskets with food paper with exposed food contact surfaces. CDI - EHS inverted baskets to prevent potential contamination. Note: one (1) additional stack of baskets was observed with exposed food contact surfaces. Per conversation with PIC, these baskets are placed underneath others as a means of catching grease/drippings, and are therefore not food contact single service articles.

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 minor grease build up on sides of stand in place equipment (standing RIC). Observed soil and grease on non food contact portion of food contact thermometer; probe portion was clean and sanitized. Clean non food contact surfaces as needed.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site during inspection. Ensure a CFPM is on site during hours of operation. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 ceiling and walls in need of cleaning. Clean.

3-304.14(E) Store sanitizer containers off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer stored on the floor. CDI - Sanitizer was removed from the floor.

4-501.11 Maintain equipment in good repair. - REPEAT- Observed reach in and low bow non functional. Not in use. PIC stated waiting on parts to repair. No cold holding violations noted during the inspection. No point escalation, PIC stated that he has contacted the company sending the part.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed PIC use low boy reach in cooler to prep raw foods on the flap top. Without a glove change and hand wash pic handled equipment and prepared RTE foods. CDI- Education was provided. EHS observed proper glove change and hand wash by end of the inspection.

4-501.11 Maintain equipment in good repair. - REPEAT- Observed reach in and low bow non functional. Not in use. PIC stated waiting on parts to repair. No cold holding violations noted during the inspection.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed front door windows open without protection form out door pests. CDI- PIC closed large a cabin door.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed wet in use wiping cloths stored on counter tops.

4-501.11 Maintain equipment in good repair. - Observed low boy cooler being used as dry storage and not functioning. No cold holding violations noted during the inspection.

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 food and grease residue build up on outside of non food contact surface buckets.

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 of floors and walls in need of cleaning due to food debris, dirt debris and grease residue. Hard to reach areas are behind and underneath equipment.

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 facility without vomiting/diarrhea plan. CDI emailed template to have prepared by next inspection.

4-502.13 Single-use and single-service articles cannot be reused. Observed Mayo containers and soy sauce buckets re-used to store teriyaki sauce, yum yum sauce, and Rae chicken. Containers heavily soiled and unable to be properly washed rinsed and sanitized. 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 come in kitchen from outside multiple times and put on gloves before handling food. CDi hands washed and gloves put on. Inspection completed at commissary.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. Observed unwashed broccoli, scallions, and onions on top of washed RTE food. CDI items discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed bowl, pan, vegetable peeler, and white containers used to store cut cabbage in walk in soiled with black debris and food debris. CDI items moved for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed 4 large plastic containers for cut cabbage holding at 43-45F from the 20th. CDI items discarded. Suggest facility cut small amounts of cabbage at a time and endure product is cooled down to 41F with your thermometer before storing for after use.

4-502.13 Single-use and single-service articles may not be reused. Observed Mayo containers and soy sauce buckets re-used to store teriyaki and Mayo dressing that were soiled and unable to be properly washed rinsed and sanitized.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed interior of reach ins, doors of units, and handles in need of cleaning on the truck.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed cut cabbage in low boy cooler at 45F. PIC stated the item was left in commissary cooler over night at 41F. EHS observed low boy at 41F. CDI- PIC was able to place item on TPHC for 10AM-2PM. NOTE: Due to covid19 no signature occurred however PIC Buddy was present during 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.- REPEAT- Observed hard to reach areas of floors and walls in need of cleaning due to food debris and grease residue build up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed white sauce (56F) and cut cabbage (48F) both above 41F. CDI- PIC voluntarily discarded the items.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- REPEAT- Observed hood system, cooking, and shelving in need of cleaning due to grease residue and food debris 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 hard to reach areas of floors and walls in need of cleaning due to food debris and grease residue build up.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed closed non opened twist top employee drink stored on flip top prep unit. PIC moved drink away from food prep area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed hand sink blocked with soda cans. CDI- PIC removed items.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf- Observed cut cabbage TPHC procedure form, PIC stated cabbage is placed on time, however, EHS did not observe time clearly marked. CDI- PIC labeled cabbage for 11-2 PM.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - REPEAT- Observed front windows open without a screen and back door open without a screen to prevent pest entry. NOTE: Point deduction reminded the same since EHS observed no pests in the unit. However, max point deduction will occur if violation is noted during the inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- REPEAT- Observed hood system, cooking, and shelving in need of cleaning due to minor grease residue. NOTE: Point deduction did not increase since improvements have been made since last 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.- REPEAT- Observed hard to reach areas of floors and walls in need of cleaning due to food debris and grease residue build up. NOTE: Point deduction did not increase since improvements have been made since last inspection.

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 use sanitizer on a cutting board and before returning back to food prep wash hands after the task change. At the end of the hand wash procedure EHS observed PIC turn the faucet off with bare hands. This action recontaminates ones hands. CDI- Education was provided to PIC on how to properly wash hands without recontaminating hands. After instruction EHS observed proper hand wash.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several utensils, inside of squeeze bottles, and several food contact cutting pads with food debris left on them. According to the PIC the items were stored clean. CDI- PIC stated the items would be properly washed at the commissary.

6-202.15 Protect outer openings of establishment from insect or rodent entry.- Observed front windows open without a screen and back door screen in need of repair to prevent pest entry. 6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed several flies throughout the facility.

4-501.11 Maintain equipment in good repair. -REPEAT- Observed split gaskets and hood lights in need or replacing. Split gaskets are noted on cold holding equipment and non-functional lights in the hood system. Also observed reach in cooler being used for dry storage. Unit is non-functional according to PIC. Ensure unit is being used for its intended use or remove. NOTE: EHS observed all TCS foods in temp in other units.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - REPEAT- Observed all cold holding, hot holding, and cooking equipment in need of cleaning do to food debris and grease build up. Clean items 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.- Observed hard to reach areas with major food debris build up. Hard to reach areas are walls and floors underneath and behind equipment. Also observed paper towel and soap dispensers in need of cleaning do to grease build up. Clean areas and items as often as needed to prevent and reduce the build up.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- REPEAT- Observed raw eggs stored in metal container on a shelf above RTE sauces. EHS did not observe any physical cross contamination. CDI- PIC was able to correct storage order.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P- Observed chicken par cooked and attempting to be cooled down in a low boy cooler. PIC stated the item is normally par cooked on the unit, cooled down on the unit and cooked again. EHS observed chicken to be raw in the center and cooked on the outside. PIC stated the chicken was par cooked only 10 minutes before the inspection to 115F. CDI- Item was cooked to 171F.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P- Observed cabbage cut and attempting to cool in two low boy reach in units. The cabbage was at 51-55F during the start of the inspection. The cabbage was still 51-55F after 60 minutes during the inspection. CDI- PIC voluntarily discarded the cut cabbage and denatured it with bleach. NOTE PERMIT states: The unit will report to the base restaurant (commissary) for the purpose of food preparation; where applicable; restocking supplies; servicing and necessary cleaning each day the unit operates. This includes the process of cooling.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-REPEAT- Observed sauces made yesterday according to the PIC missing date labels. CDI- PIC was able to back date items.

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 cut cabbage in large containers and covered attempting to cool. However, the TCS food did not meet the required cooling rate. CDI- PIC voluntarily discarded the cut cabbage and denatured it with bleach. NOTE PERMIT states: The unit will report to the base restaurant (commissary) for the purpose of food preparation; where applicable; restocking supplies; servicing and necessary cleaning each day the unit operates. This includes the process of cooling.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. - Observed cold holding equipment without ambient air thermometers.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.- Observed in use squeeze bottles and shakers without a label.

4-501.11 Maintain equipment in good repair.- Observed split gaskets and hood lights in need or replacing. Split gaskets are noted on cold holding equipment and non-functional lights in the hood system.

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

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.- Observed light shield over food prep surface busted. 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 2-301.15 Only wash hands in handwashing sink. -PF Observed PIC rinse hands in 3 comp sink. Advised to use handwash sink with soap and paper towels. Complied.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored over sauces in reachin unit. Moved eggs to bottom shelf of another unit.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed chicken in hot hold unit at 116F. It was not properly reheated. Moved to grill and reheated to 191F+ and then placed back in hot holding unit.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed white rice in metal container at 125F. Staff advised this was leftover from making their fried rice and they were planning on discarding. Discarded during inspection.

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 sauces made yesterday missing date label. Labeled during inspection.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed 3 containers of cabbage sitting out at 79F and one in reachin at 56F. Per previous inspection, TPHC should be being utilized. No procedures on site and no time stamps on cabbage. All time was dated from the time they removed from cold hold at commissary (2pm). All must be discarded at 6pm. TPHC forms to be emailed and followup required.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed reach ins, sides area by grill, etc. heavily soiled with debris. Repeat.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf There was no hot water upon arrival. They had just turned on the hot water heater. Hot water heater was provided during 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 unit in need of a detailed cleaning.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee bottle of water stored on top of container of cabbage in reachin unit. Relocated to bottom of unit.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed employees with little knowledge of the health policy. CDI by education and provided EHP poster.

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign posted.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knives, laddles, paddles, and tongs soiled with food debris. CDI items moved to sink for cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed white rice that was at 119F. CDI PIC stated he made it right before service and will discard food after service. Service is less than 4 hours. Suggest PIC place rice on TPHC or use a power inverter to maintain rice temperatures during transport.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed PIC using TPHC for cabbage without a time stamp and written procedures. CDI time stamp added and TPHC procedures provided.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed cracked cutting board on unit. CDI item discarded. 4-501.11 Maintain equipment in good repair. Observed torn gaskets that need to be replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed reach in, sides areas by grill, gaskets, and interioir of utensil container heavily soiled with debris. Repeat.

2-301.14 Wash hands before donning gloves and between gloves uses.-P . Observed employee handle soil product and put gloves on without handwashing. CDI hands washed.

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 two large containers of cabbage not dated. CDI items dated. Repeat.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back entry area that is screened tied back to doors and not properly enclosed. Repeat.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed tracks, interioir and exterior of reach in units, and sides of grill area in need of cleaning. Repeat.

6-502.12 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 walls, floors, and greese trap above grill area in need of cleaning. Repeat.

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 undatemarked cabbage, operator datemarked cabbage with date of preparation.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open at time of inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food/grease residue accumulating on equipment. Thorough cleaning of equipment such as the sides of coolers, tracks for the doors of the sliding cooler, sides of the grill needed.

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 electrical outlet fixture in disrepair, observed AC unit in disrepair. 6-502.12 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/grease residue on walls/floors/ceilings. Thorough cleaning of surfaces needed.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light shield damaged in the front area of the food truck.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employees putting on gloves without washing hands prior. CDI by instruction.

V3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored directly above ready-to-eat sauces. CDI beef moved.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed facility cooking chicken and not meeting final cook temperature, hot holding then heating to final cook temperature. Facility must discontinue this procedure. Operator decided he will cook chicken to 165F then hot hold above 135F. CDI chicken was cooked above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed facility holding cut cabbage at room temperature. CDI operator labeled cabbage with time removed from temperature control. Emailed operator TPHC documentation. Verification required on 2/10/15.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several working containers of spices and bottles not labeled.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed several pans, buckets and boxes stored on floor.

4-501.11 Maintain equipment in good repair. Observed cooler flip top lid and shelves rusted. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2 cutting board deeply scored.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food residue and grease buildup on equipment ledges, lids, door tracks, prep surfaces, etc; throughout unit. REPEAT VIOLATION.

5-103.12 Provide water under pressure to all fixtures.-Pf Observed inadequate flow of water at handsink. Verification required on 2/10/15. Operator contacted plumber during inspection.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floor tile peeling in several areas of unit. 6-502.12 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 floors, walls, ceiling and fixtures of unit collecting residue and grease buildup. REPEAT VIOLATION.

Cleaning needed of equipment, storage, shelving, etc. Observed heavy debris and build up

Cleaning needed of floors, walls, and ceilings. Observed heavy build up and debris.

PIC shall hold food safety certification. Points deducted after 1/1/14.

. Hot foods shall be held at 135F or higher. Observed chicken in hot hold at 117F. Placed on grill and reheated above 165F during inspection.

Cold foods. shall be held at 45F or lower. Observed 3 large bins of cabbage sitting out at 75F. Placed in cooler during inspection. Directed to add ice to quick chill.

Provided a thin probe thermometer that temps at the tip. Dial thermometer on site was not properly calibrated. Another calibrated thermometer was provided.

Don't leave doors to unit open. Must be closed or screened.

.Extensive cleaning needed in storage areas, around equipment; containers are sticky with residue.

Floor, wall cleaning needed.