LONCHERA LOS ANTOJITOS

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs above pupusas in the prep cooler. CDI PIC corrected storage order For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 wall near fryer and out side surfaces of fryer with large amount of grease buildup.

5-402.14 Sewage shall be removed from a mobile food unit at an approved servicing area.-Pf Observed greasy water dripping from the roof of the unit and being caught in a pail on the ground. The contents had saturated the back of the truck and the ground around the pail. See the attached images. VR needed 4-2-26

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 one (1) unlabeled bottle of oil at grill side table. CDI - EHS affixed station label to table to label bottle of oil.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed one (1) employee hoodie stored on top of package of unopened soda bottles. CDI - PIC rotated employee clothing to overhead rack separate from any prep space or food storage.

3-302.15 Wash fruits and vegetables prior to use. Observed one (1) cut avocado in prep top with sticker still on surface. Remove all stickers and debris from produce during the washing process.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed one (1) set of tongs, stored within slaw bin in standing RIC with handles contacting food. CDI - EHS removed tongs without making bare hand contact with food and repositioned to prevent potential contamination.

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. EHS observed minor soil on RIC bottom interior; clean as needed.

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 one (1) full bin of refried beans in prep unit mini cooler with no date mark. Per conversation with PIC and food employee, beans were prepared on day of inspection. CDI - PIC affixed date mark to beans. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one (1) bottle of properly stored purple chemical solution in spray bottle with no label. Per conversation with PIC, bottle contained degreaser. CDI - EHS labeled bottle accordingly.

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 two (2) TCS food items prepared on day of inspection (large bin of coleslaw in standing RIC, one bin of raw chorizo in prep unit) cooling from preparation. EHS observed chorizo not cooling at effective rate. CDI - PIC removed lid from chorizo to improve cooling rate. EHS advises using open lids and smaller portions when cooling, as well as using items that have been effective cooled in commissary prior to arrival. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed sliding window open with no customers at start of inspection. No insect entry was observed at time of inspection. CDI - EHS discussed closing of windows and doors with PIC; PIC closed window during inspection.

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 articles (to go boxes) with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination.

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. EHS observed minor soil on RIC interior Observed non-food contact areas (grill table storage shelving) with heavily soiled tin foil as storage space. REPEAT. Note: No escalation in point deduction due to some improvement; fewer storage spaces were observed with soils, and no food containers were observed with heavily soiled non food contact portions. Remove and replace foil surfacing and/or clean non food contacts as needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed three (3) portions of TCS foods (bagged raw beef and cooked pastor in prep unit; salsa verde in standing RIC) at at least 50F each. Per conversation with PIC, these items had been removed from cold holding locations and used for several minutes prior to returning to cold storage. CDI - TCS food items were observed cooling correctively within cold holding locations. Store TCS foods such that they remain at 41F or less, unless actively cooling them from prep. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed one (1) unlabeled bottle of oil at grill side table. CDI - EHS affixed station label to table to label bottle of oil.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) bucket of recently purchased unwashed produce (one head of lettuce, grocery bags of uncut onions) stored directly on the ground. CDI - EHS elevated bucket to prep table top to prevent contamination. Wash and cut produce at commissary only.

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. EHS observed minor soil on RIC interior Observed non-food contact areas (grill table storage shelving) with heavily soiled tin foil as storage space. flooring. Observed one (1) container of bread crumbs stored inside plastic container with heavy food soil on exterior placed on shelving. Per conversation with PIC, these crumbs were to be disposed of. Increase cleaning of non food contact portions off MFU prep and storage areas.

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 facility portioning and salsas and slaw on truck and cooling in RIC unit. Facility is not allowed to cool any product on unit as stated in permit conditions. All produce, ambient cooling, and two step cooling must be completed at commissary only. Facility only allowed to handled prepared items. Verification required. Will follow up to ensure facility is not continuing cooling process. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed sliding window open with no customers at start of inspection. No insect entry was observed at time of inspection. CDI - EHS discussed closing of windows and doors with PIC; PIC closed window during inspection.

4-502.13 Single-use and single-service articles cannot be reused. Observed relabeled sour cream container used to hold wiping cloths in concentrated bleach sanitizer. Use only multi use containers/buckets to hold wiping cloths. 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 two (2) stacks of single service trays with exposed food contact surfaces. CDI - trays were inverted to prevent potential contamination.

4-501.11 Maintain equipment in good repair. - Observed minor drip from ceiling air conditioning unit. Calibrate as needed. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rust on bottom of RIC. Repair or resurface as needed. REPEAT.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed one (1) apple (employee food) stored on rack in standing RIC above RTE food. CDI - EHS rotated apple to unwashed produce bin without making barehand contact. Store employee food and items such that they cannot contaminate food held for resale.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. - P - Observed bottle of vitamins stored on top of napkin bin directly next to flip top prep unit. - CDI - PIC moved vitamins.

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 one unlabeled sandwich bag of oregano, per PIC. - CDI - PIC labeled oregano.

4-501.11 Maintain equipment in good repair. - Observed bottom of RIC to be rusted. Repair or replace.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed PIC able to name some symptoms and illnesses but unable to state exclusion requirements. CDI education and provided exclusion and restriction tree and full written policy. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate ready-to-eat foods from unwashed fruits and vegetables. -P Observed unwashed lettuce head, tomatillos, jalepenos, and limes above RTE food. CDI all unwashed produced removed from reach in unit fix storage issue. PIC will take all product to commissary to hold until needed for use. For more information on food storage order 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 all foods in sandwich prep unit closest to the grill above 41F. PIC stated he knows it is warm due to a/c no longer working. CDI wrote and implemented emergency TPHC. Had facility discard all TCS items in prep unit and return to commissary for fresh product to start time. Verification required. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed sliced ham and hot dogs that were dated 7/19 PIC stated items were from today and did not change the cover with the date. CDI new date and cover added. Observed beans and cheese that as prepared and no date on product. CDI items dated 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 facility cut lettuce and tomatoes on truck and with pork that was cooling in unit from earlier. Facility is not allowed to cool any product on unit as stated in permit conditions. All produce and hot cooling must be completed at commissary only. Facility only allowed to handled prepared items. CDI items discarded. Verification required. Will follow up to ensure facility is not continuing cooling process. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site during inspection. - REPEAT - 1 - 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 bags of limes and containers stored inside of hand sink. CDI - Items removed. - 1 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed steak (113F), Chicken (76F), Pork (105F) being stored/cooled inside of reach in cooler. Observed pot of beans at 76F stored on counter. CDI - Facility voluntarily closed for the day - hot items are being transported to commissary to be cooled down. Beans voluntarily discarded. - REPEAT - 3 - 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all food items in prep unit holding between 45-73F. Items in the bottom cooler are stored directly next to hot, cooling product. These items read 67-73F. Prep top items read 45F. Containers of raw pork reading 54F. Ambient temperature of unit reading 48F. CDI - Facility voluntarily closed for the day. If any TCS food items are over 4 hours they were discarded. Any remaining product being brought back to commissary to be rapidly cooled. EHS will follow up to make sure unit is working. - REPEAT - 3 - 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed ham and hot dogs with dates of 5/7. PIC stated this was a mistake and items were prepped 5/17. CDI - Items relabeled. - 0 - 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 .

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. Observed cooling of cooked steak, cooked chicken, and cooked pork, all being cooled in the prep unit.. Due to the capacity and the cooling/cold holding violations they are not equipped to cool. They have had multiple cold holding violations in the past. If this violation is noted on the next inspection, permit action will be taken. A VR will occur no later than 5/28/23. - REPEAT - 1 -

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM on site during inspection, CFPM arrived after 15mins of inspection. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed a garlic and oil salsa made from 8am (said PIC) and it was 65F in their stand up cooler. CDI-PIC voluntarily discarded. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a pot with cooked tomatoes/onions/peppers that PIC said they were about to cook/cool in the stand up cooler. It was 113F. Observed a bag of beans, PIC said they use them for papsus. CDI-PIC voluntarily discarded. 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 coleslaw and lettuce made from this morning 8-9am, in the commissary, at 61F. Observed tomatoe salsa at 45F-same. CDI-PIC voluntarily discarded. For more information, please visit: http://meck.co/FoodSafety 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 .

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed cooling of coleslaw, salsa, new batch of salsa, lettuce, all being cooled in the prep unit or the stand up cooler. Due to the capacity and the cooling/cold holding violations they are not equipped to cool. They have had multiple cold holding violations in the past. This will be amended on their permit and will reflect changes soon. VR REQUIRED 3/16/2023.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. No CFPM on site during inspection.

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 oil not labeled in a secondary squeeze bottle.

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 non-food contact areas on prep table visibly soiled with old food debris, interior gaskets and RIC and prep cooler handles and openings. Please clean and maintain clean. -REPEAT VIOLATION-

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 a need for improved floor cleaning underneath/around cooking/cold holding equipment. -REPEAT VIOLATION-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. No CFPM on site during inspection.

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. Employee reporting agreement doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided food employee with an updated employee reporting agreement to properly inform food employees.

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 non-food contact areas on prep table visibly soiled with old food debris, interior gaskets and RIC and prep cooler handles and openings. Please clean and maintain clean. -REPEAT VIOLATION-

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 a need for improved floor cleaning underneath/around cooking/cold holding equipment. -REPEAT VIOLATION-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf; Observed 1 bottle of sanitizer and 1 bottle of a cleaning chemical lacking a label on the bottle. CDI. Both bottles were labeled during 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 non-food contact areas on prep table visibly soiled with old food debris, as well as interior gaskets. Please clean and maintain clean.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Waste bin was not provided at hand sink. Please provide.

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 a need for improved floor cleaning underneath/around cooking/cold holding equipment.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf; Observed produce stored inside handwashing sink. CDI. Items were removed upon request.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed unwrapped head of cabbage stored inside hand sink. Cabbage was voluntarily discarded.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers on rind. Please ensure all produce is thoroughly washed in commissary prior to operation. Education provided, no point deduction today.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed interior of prep top unit and food containers visibly soiled with old food residue. Please clean and maintain clean.

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 a need for improved floor/wall cleaning underneath cooking and cold holding equipment.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees - P, Pf. - Observed PIC unable to discuss all aspects of the employee health policy. No written policy of the 2017 food code adoption required Health policy available during the inspection. CDI- Per state guidance EHS provided PIC with a new employee health policy with no point deduction to occur.

2-501.11 Clean-up of Vomiting and Diarrheal Event - Pf- Observed PIC unable to provide a written clean-up vomiting and diarrheal plan. CDI- Per state guidance EHS provided PIC with a written clean up vomiting and diarrheal event form. No point deduction to occur. However, if PIC can not provide documentation during the next inspection point deduction will occur.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and dry hands before turning off faucet without recontaminating hands.-P- Observed employee wash hands for only 5 secs. Observed same employee use bare hands to turn the faucet off. CDI- EHS informed PIC how to train employees on how to properly wash hands. After education was provided EHS observed proper hand washing.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety - Observed chicharron and carnitas both dated for 10/25. CDI- PIC voluntarily discarded the items.

6-202.15 Protect outer openings of establishment from insect or rodent entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed small insects crawling in MFU window. Also observed flies through the Mfu. Observed space in front window to wall junction.

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 shelving, handles to equipment, and hood system all in need of cleaning due to food debris and grease residue. Clean as often as needed to prevent and reduce the build up.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. - Observed no waste bin near hand sink. Provide.

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 ac/heat vent cover, ceiling, walls and floors of hard to reach areas in need of cleaning due to grease build up and dirt debris. Clean as often as needed to prevent and reduce build up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods kept in the flip top not meeting the 41F or below threshold for cold holding. Items were discarded during the inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical sanitizer in a secondary container without common name or label attached. Labeled during the inspection with a marker.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C SIngle service items shall be stored in a protected manner. Observed single service item open -ended. Inverted during the inspection.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed build up left attached to shelving itemscand sides of equipment like the grill.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed raw chicken and beef that were stored above 41 F. PIC stated that items were prepared last night. CDI- items were denatured and discarded into trash.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed container of oil and seasoning that were not labeled. CDI- containers were labeled. REPEAT (half points)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of grill and shelving in MFU. REPEAT (full points).

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. Clean areas of floors and walls behind grill area. REPEAT (half points)\

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.- PIC was unable to provide documentation of being certified in a food protection managers course.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed hand sink with food debris inside. CDI- PIC cleaned sink out and was informed the sink is only for hand washing. Ensure the hand sink is not being used as a dump sink.

7-207.11 Store labeled, employee medications to prevent contamination. -P- Observed employee pain medication stored above food prep top. CDI- PIC moved item away from food, food prep and other food contact surfaces.

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 tomatoes cooling in the flip top unit at 57F. CDI- PIC moved item to an ice bath and reach in cooler to quickly cool. PIC was informed to cool all TCS foods at the commissary.

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

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

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P- REPEAT- 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P- REPEAT- Observed carnitas at 98F at the start of the inspection. After 60 mins of cooling in the low boy the item was at 97F. A proper cooling rate was not met. Observed cheese and cut lettuce both at 47F at the start of the inspection in the flip top. PIC stated item was first prepared an hour before the inspection. After 60 mins of cooling the item was still 47F. No cooling occurred. CDI- PIC voluntarily discarded the items. NOTE: Per MFU permit all cooling shall occur at the commissary. If the violation is noted again during an inspection or visit permit action may occur. NOTE: Due to covid19 pandemic no signature occurred however PIC Cesar was present during the inspection.

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- REPEAT- Observed carnitas, cut lettuce, and motza cheese not meet proper cooling parameters. Items were prepared and placed into the low boy or flip top. CDI- PIC voluntarily discarded the items. PIC was re educated on how to properly cool TCS foods at the commissary.

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

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf- Observed no hot water at any fixture during the inspection. PIC voluntarily closed. A VR will occur no later than 10/23/20 to ensure MFU has hot running water when in operation.

5-205.15 Maintain a plumbing system in good repair. - Observed pipes leaking when water is ran.

2-401.11 Eating, Drinking, or Using Tobacco - Observed employee food above and mixed in with retail food.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P- Observed red salsa (78F) and green salsa (77F) both not meeting a proper cooling rate (see temp chart) after 60 mins in the reach in cooler and covered. CDI- PIC voluntarily discarded the items. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P- Observed cut cabbage cooling at ambient air (88F) and not meet the proper cooling rate after 60 mins of cooling at ambient air. CDI- PIC voluntarily discarded the items. NOTE: Per permit all cooling shall occur at the commissary. Permit action may occur if the violation is noted again during a visit or inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed pork (46F), red sauce (47F), cut tomatoes (47F), and ham (47F) all above 41F. CDI- PIC voluntarily discarded the 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 cooling at ambient air, red salsa and green salsa in a deep containers and covered inside the reach in all not meet proper cooling parameters. CDI- PIC voluntarily discarded the items. PIC was informed all cooling shall occur at the commissary in a walk in cooler or freezer, ice bath, ice as an ingredient, or blast chiller.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - REPEAT- Observed several in use squeeze bottles and shakers not labeled. NOTE: Point deduction did not increase since this violation is low risk and stagnant. However, full point deduction will occur if the violation occurs again.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed hot dogs and ham without proper date marks. PIC stated the items were from yesterday. CDI- PIC voluntarily discarded the items.

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

6-202.15 Protect outer openings of establishment from insect or rodent entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed dead flies on light fixtures above food prep areas. Also observed front door open during the inspection without any protection from out door pests.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - REPEAT- Observed grease and food debris residue build up on hood system, cooking, and cold holding equipment. 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. - Observed grease residue build up on light fixtures.

6-303.11 Intensity-Lighting -REPEAT- Observed several missing lights in the unit. Provide 50 foot candles above any food contact/prep surface.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.- Observed twist top employee drink stored on prep top/ cutting boards.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed cut lettuce (47F), red salsa (46F), and green salsa (46F). CDI- PIC voluntarily discarded the items. EHS has noted an improvement concerning this violation.

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 in use squeeze bottles without labels.

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

6-303.11 Intensity-Lighting - Observed several missing lights in the unit. Provide 50 foot candles above any food contact/prep surface.

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 an employee wash hands after handling payment. At the end of the employee hand wash the employee used bare hands to turn the faucet off. This action recontaminates ones hands. CDI- Education was provided on how to properly wash hands. After instruction was provided EHS observed proper hand washing.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- REPEAT- Observed soiled used gloves and plastic cups stored in the hand sink. CDI- PIC removed items. EHS informed all employees to only use the hand sink to wash hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- EHS observed sanitizer being used at 0 ppm Cl. CDI- PIC added bleach to the sanitizer. EHS observed the sanitizer at 200 ppm Cl. PIC was instructed to re wash the food contact surfaces being cleaned with the sanitizer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed slaw (60F), salsa (47F), ham (43F), hot dogs (45F), pork (45F), beef tongue (43F) and cut lettuce (47F) all above 41F. PIC voluntarily discarded the slaw. PIC placed all other items on TPHC and to be discarded by 4 PM. A VR will occur no later than 8/11/19 to ensure all TCS foods are kept at 41F or below.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed PIC preparing RTE foods with head hair however not wearing a head cover.

3-302.15 Wash fruits and vegetables prior to use. - Observed an employee preparing green tomatoes to make salsa. The vegetable had not been washed. EHS instructed item to be held until washed at the commissary. Note: unit does not have a prep sink. Therefore all produce must be washed at the commissary.

5-304.13 Protecting Inlet, Outlet and Hose Fitting - REPEAT- Observed waste water outlet and inlet not in use and without protection. Provide a cap or cover.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed empty containers, produce, and towels stored in the hand sink. CDI- Items were removed from the sink.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed green salsa, slaw, ham, and hot dogs all without dates. CDI- PIC voluntarily discarded the items.

7-207.11 Store labeled, employee medications to prevent contamination. -P- Observed employee headache medication stored above RTE foods and prep areas. CDI- PIC moved items.

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

5-304.13 Protecting Inlet, Outlet and Hose Fitting -REPEAT- Observed waste water outlet and inlet not in use and without protection. Provide a cap or cover.

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 floors, walls and ceilings near cooking area. Also observed food debris build up in hard to reach areas of the floors and walls. Hard to reach areas are behind and underneath equipment. Clean areas as often as needed to prevent and reduce the build up.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.- Observed employee twist top water bottles stored on a cutting board and above food in flip top unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed green salsa (50F), red salsa (49F), cut lettuce (47F), diced tomatoes (48F), motza cheese (48F), ham (47F), and hot dogs (50F) all above 41F. PIC voluntarily discarded the items. A VR will occur no later than 3/9/19 to ensure all TCS foods are cold held at 41F or below. If violation is noted again during a visit or inspection permit action will occur. Cold hold units functioning at 38F-40F. PIC stated items were in opened flip top unit during lunch. NOTE: EHS provided PIC with a MCPHD TPHC form.

7-208.11 Store labeled, first aid supplies to prevent contamination.-P- Observed employee first aid dermal cream/salve stored above food prep areas. CDI- PIC voluntarily discarded the item.

5-304.13 Protecting Inlet, Outlet and Hose Fitting - Observed waste water cap not in use and without protection. Provide a cap or cover.

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. 2-103.11 (A)-(L)Person-In-Charge-Duties - PF- Observed a non employee eating on the unit. CDI- EHS informed PIC of the violation. The non employee was dismissed from the unit.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed unwashed produce in the hand sink. CDI- PIC removed the items so EHS could wash hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- REPEAT- Observed several soiled utensils and pans stored clean according to the PIC. Food debris and sticker residue were left on the food contact surfaces of metal pans and utensils. CDI- Items moved to utensil sink. EHS encouraged PIC to wash all food contact surfaces at the commissary to ensure proper cleaning is occurring.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed a large pot of beans (110F) and rice (120F) on the stove top below 135F. CDI- PIC reheated the items to at least 165F. See temp chart.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- REPEAT- Observed red salsa (55F), green salsa (55F), queso cheese (51F), cheese pupusa (50F), and ham (49F) all above 45F. PIC voluntarily discarded the items. A VR will occur no later than 11/3/18 to ensure the PIC is cold holding all TCS foods at or below 45F. NOTE: EHS provided PIC with TPHC form. EHS informed PIC if the violation is noted again during an inspection or visit, permit action may occur. EHS talked to PIC about implementing a RCP.

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, ham, cut tomatoes, cut lettuce, red salsa, green salsa, pork, and chicken all without dates. PIC stated some items were made today and some yesterday with the intent to keep them if not used today. PIC was able to correctly date the items. A VR will occur no later than 11/3/18 to ensure the PIC implements proper date marking. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed two large containers of pork dated for 9/6/18. PIC voluntarily discarded the items. A VR will occur no later than 11/3/18 to ensure the PIC implements proper date marking.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P- Observed sanitizer above 200 ppm Cl and bleaching out the test strip. CDI- PIC brought the concentration to 100 ppm Cl.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed door and window open during the inspection without protection from outdoor pests. 6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed ants throughout the hand sink and utensil sink.

3-302.15 Wash fruits and vegetables prior to use.- Observed unwashed cabbage and radishes on the unit. NOTE: Permit states Processing of raw meats or poultry and washing of vegetables is prohibited on the MOBILE FOOD UNIT. These processes shall be completed at the COMMISSARY. This MOBILE FOOD UNIT’s operation is limited to cooking and assembly of pre-prepared foods. This is because there is not a prep sink on the unit.

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

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

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 attempt to wash hands without soap and only rinse hands for 5 secs. Also, at the end for the attempted wash the PIC used bare hands to turn the faucet off. That action recontamiantes ones hands. CDI- EHS explained to PIC how to properly wash hands and used MCPHD Spanish hand wash sign to help inform PIC on how to wash hands. After instruction was provided EHS observed proper hand washing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several soiled utensils and pans stored in a clean area. CDI- Items moved to utensil sink. EHS encouraged PIC to wash all food contact surfaces at the commissary to ensure proper cleaning is occurring.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P-REPEAT- Observed cut lettuce (57F), cabbage (67F), hot dogs (54F), ham (47F), cheese (60F), pupusa mix (67F) and beans (55F) all above 45F. CDI- PIC voluntarily discarded the items. NOTE: prep unit functioning at 44F and reach in functioning at 40F.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- Observed two portable cutting boards in need of replacing do 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 all cooking, cold holding, hot holding, and prep units in need of cleaning do to major food debris 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.-REPEAT- Observed floors and walls all in need of cleaning do to food debris and grease build up.

2-103.11 (A)-(L)Person-In-Charge-Duties - PF - Observed an unauthorized / non food employee on the unit eating during the start of the inspection. CDI- EHS instructed if the individual is not a food employee they shall not be on the unit. PIC had the individual leave the unit.

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 an employee preparing RTE vegetables with bare hands. CDI- PIC voluntarily discarded the items and had the employee wash hands and don gloves before returning back to food prep.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P- Observed cooked tomatoes cooling at room temp and then placed into the reach in cooler covered. The item did not cool properly from start of the inspection until 30 minutes after. The temp was at 135F to 135F. No cooling occurred. PIC uncovered item and placed on top shelf of reach in. 30 mins after that temp was taken EHS observed tomatoes cooled to 70F. PIC was instructed to cool all cooked foods at the commissary. CDI- Item was uncovered and cooled quickly. NOTE: Permit states- The MOBILE FOOD UNIT/PUSHCART will report to the commissary for the purpose of food preparation where applicable; restocking supplies; servicing and required cleaning each day the unit operates. This includes the process of cooling TCS foods.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed large squeeze bottle of salsa on the counter at 51F. CDI- PIC voluntarily discarded the item.

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 opened two days ago, according to PIC, without a date. Also observed cut tomatoes prepared yesterday, according to PIC, without a date. CDI- Items were voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- REPEAT- Observed Cl sanitizer and degreaser not labeled. CDI- PIC labeled items. 7-207.11 Store labeled, employee medications to prevent contamination. -P- Observed employee cough medication on top of flip top unit. CDI- PIC moved the item to a low place on the unit away from food prep and storage.

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 employee attempting to cool cooked tomatoes at ambient room air and then when placed in cooler the item was covered. The item did not cool while in ambient air on the counter or when covered in the reach in. CDI- PIC was able to uncover the item and quickly cool it. NOTE: Permit states- The MOBILE FOOD UNIT/PUSHCART will report to the commissary for the purpose of food preparation where applicable; restocking supplies; servicing and required cleaning each day the unit operates. This includes the process of cooling TCS foods.

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 near the grill not lab led.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C- Observed dead flies on the light shields above food prep areas and reach in cooler. Remove. 6-202.15 Protect outer openings of establishment from insect or rodent entry.- Observed door open during the inspection. Provide a screen or keep unit door closed during operation.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- REPEAT- Observed cold holding and cooking area equipment in need of cleaning do to food debris and grease residue 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 in need of cleaning do to food debris build up. Also observed ac/heat vent and light shields with grease build up and in need of cleaning

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.- Observed employee items stored over food prep areas. Store employee items in a low area of the unit away from food storage and prep.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.- Observed manager on duty not certified in a food protection managers course. Work towards certification. Owner arrived at the end of the inspection.

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 employee bare hand RTE tortillas. CDI- Employee was informed to never use bare hands to touch RTE foods. Tortillas were voluntarily discarded.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P REPEAT- Observed unwashed produce stored above RTE slaw. EHS did not observe any physical cross contamination. CDI- PIC was able to correct the storage order. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.-REPEAT- Observed slaw in large containers in the reach in not covered. Note: Unit was provided with a storage order poster.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed beans at 109F. CDI- PIC brought the beans to 170F.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed two sanitizer bottles not labeled. CDI- PIC labeled the bottles. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P- Observed Cl sanitizer well above 200 PPM Cl and bleaching the test strip. CDI- PIC voluntarily discarded the sanitizer and made a new sanitizer at 100 PPM Cl.

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

5-103.12 Provide water under pressure to all fixtures.-Pf- REPEAT- 5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf- Observed unit without any hot running water. PIC stated the pipes were frozen. Unit operator voluntarily closed. A VR will occur no later than 1/14/18 to ensure unit obtains hot running water.

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 build up.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chorizo stored over cooked pineapple and pork. CDI items relocated. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed lettuce, tomatoes, limes, and cilantro stored above RTE food. CDI items moved out of unit to be washed at commissary. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed cole slaw that was not covered. CDI items covered.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plastic containers, plastic covers, tea pot, and fryer soiled with debris. CDI items moved for cleaning.

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 refried beans, lettuce, tomatoes, hotdogs, ham, pineapple and pork, lengua, shredded pork, beans and cheese, cheese and sour cream, mozzerella cheese, salsa verde, salsa roja, and cabbage that was not dated. Repeat. In

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

3-302.15 Wash fruits and vegetables prior to use. Observed limes, cilantro, onions, lettuce, and radishes that was stored for use without being washed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grill, hood, underneath grill area, reach in, prep unit, speakers, and light fixtures in need of cleaning. Repeat.

5-103.12 Provide water under pressure to all fixtures.-Pf Observed no wate available on unit. PIC stated that he did not go to commissary yesterday and was unable to refill clean water tank. CDI unit is closed and will follow up with unit to ensure he is returning to commissary.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed mini fryer and speakers that are stored on unit and not used for facility.

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

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 employees touch onions and cilantro with bare hands. CDI handled items discarded.

Dos 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 beans and cheese, mozzerella, hot dogs, sliced ham, and diced cabbage not dated. CDI items dated.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed sanitizer and degreaser not labeled. CDI items labeled. Repeat.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed cilantro, limes, and cabbage stored in plastic bags. CDI

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed reach in unit, mini grill, grill area, speakers, coffee pot exterior, blender exterior, oil container and exterior of pot soiled with food debris. Repeat.

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

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 employee handle raw meat then rinse hands with water and return to food prep. CDI hands washed appropriately.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed thermometer that was soiled with debris while stored. Repeat. CDI thermometer cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed reach in a 54F and holding TCS foods above 45F. Temperatures listed in temp chart. CDI items moved from prep unit to reach in unit. Verification required.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed cheese and pork, carnitas, hot dog, lengua, diced pork, and salsa not dated. CDI items dated. Repeat.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed sanitizer solution that was above 200ppm and bleach out test strips. CDI solution diluted. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed sanitizer that was not labeled. CDI bottle labeled.

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 chilis and pork and cheese mixture that was prepared and cooling on unit. Told PIC that cooling must occur at the commissary and not on the truck. CDI items uncovered and placed in reach in. **Facility must wash vegetables and cool cut lettuce and tomaotes at the commissary and not on the unit.

6-501.111 Keep the premises free of insects, rodents, and other pests.Observed flies and a spider inside of reach in. Repeat. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door open without a 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 reach in, walls, onion holder, speaker and extra prep unit that was soiled with debris and in need of cleaning. Repeat.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC with ANSI accredited food certification. Repeat.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink and food stored on top of food for the facility and on cutting board used to chop vegetables. CDI items moved.

3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw chicken and raw chorizo over raw beef. CDI items relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed bowls, blender, and all containers in utensils that were soiled with debris. CDI items have to be taken to commissary to be switched out. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Thermometers shall be cleaned before use and before storing. Observed employee use thermometer without cleaning first. CDI item cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed refried beans holding on the stove at 125F. CDI item reheated.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed cow tongue, pork, pork carnitas, sliced ham and hot dogs not dated. CDI items dated. Observed green sauce that had the wrong date. CDI date changed. Observed shredded pork that was held over since 10/18. CDI item discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roaches that was crawling in prep unit, where bagged onions stored in storage area and on prep counter. Found pest in multiple areas in unit.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed hoods, vents, and sink bin that was holding clean dishes soiled with debris.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf. Observed facility operating with hot water turned off. CDI hot water turned on. Leave hot water on throughout service.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified persons at time of inspection.

4-501.114 Maintain sanitizer at correct concentrations. -P Facility sanitizer bottle observed to be less than 50ppm chlorine. Bottle was remixed to the correct level.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items on the flip top cooler above 45F. Facility must be able to keep items below 45F. Items were cooled down in the flip top unit.

4-501.11 Maintain equipment in good repair. Observed several pan lids chipped/broken.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC has not obtained food safety certification.

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 non-datemarked items such as beans and cooked pork in the reach in unit. Items were labelled by PIC.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. No sauce bottles labelled in premise.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Gaskets of reach in unit observed accumulating debris.

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 light fixtures accumulating greasy debris.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC observed with no certification

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer bottle concentration with less than required concentration. CDI by PIC refilling and testing with strips.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed diced tomatoes at temperatures above 45F. Insure that all TCS foods stay below 45F by checking periodically with a CLEAN thermometer.

3-501.15 Quickly cool foods. Use methods such as open ented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed bean and cheese mix cooling in a prep reach in while enclosed in a container. CDI by PIC venting container and moving to the larger reach in.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles and containers of oils unlabelled. Label all containers with their contents.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dishes washed at the commissary stored on the truck with visible food debris. PIC must return items back to the commissary to properly wash, rinse and sanitize. 4-501.114 Maintain sanitizer at correct concentrations. -P. Observed CL sanitizer below the minimum of 50ppm. CDI- demonstrated preparing solution at 100ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed diced tomatoes at 48F in the prep cooler. Tomatoes may have been left out and placed back into the prep cooler to cool down. CDI by moving into the reach in cooler to properly cool down to 45F.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed diced tomatoes cooling on the flip top cooler. CDI by moving into the reach in cooler.

2-101.11 PIC shall be present during all hours of operation.-PF Observed no ceritifed manager on site during inspection.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no Employee Health Policy on site. Emailed operator policy again. Verification required.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed eggs stored above ready-to-eat foods and drinks. CDI eggs moved.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed chlorine sanitizer less than 50ppm. CDI sanitizer filled to proper concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce, tomatoes and two containers of raw beef in cold holding unit above 45F. CDI items moved to reach-in to rapidly cool.

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 rice prepared yesterday not date marked. CDI rice labeled. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed sour cream holding at 45F dated for 12/10. Items holding at 41-45F must be discarded or used within 4 days. CDI sour cream discarded.

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

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed tomatoes and lettuce cooling in flip top cooler. CDI items moved to reach-in to rapidly cool.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer in prep unit. Verification required. 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer. Verification required on 12/26/14.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed Ninja blender used in facility. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2 scored cutting boards.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food residue ledges and bottom of prep unit. Food residue between equipment.

2-102.12 A certified food protection manager must be on site at all times the facility is in operation. Person in charge not certified.

3-302.11 To prevent cross-contamination, spoiled or damaged food must be discarded. Observed rotten fruit stored in contact with fresh fruit/vegetables. CDI items were voluntarily discarded.

3-501.16 All potentially hazardous cold food must be held at or below 45F. Observed lettuce store in ice at 56F. CDI lettuce was voluntarily discarded.

3-501.17 All potentially hazardous ready-to-eat food held longer than 24 hours must be date marked. Observed several items in reach-in refrigerator that meet the criteria not labeled. Verification required.

7-204.11 Sanitizer must be at proper concentration. Observed spray bottle sanitizer too high. CDI bottle was refilled.

3-304.14 (B) In use wet wiping clothes shall be used for one task then laundered or stored in sanitizer solution between uses. Observed wet wiping cloths stored in handsink.

4-101.11 Food must be stored in approved containers. Observed several items stored in "thank you" bags. Verification required.4-205.10 Food equipment shall be approved and used for its intended purpose. Observed crock pot-non NSF in unit. Observed non-mechanically refrigerated table restricted on permit from holding potentially hazardous food, holding PHF during today's inspection.4-501.12 Cutting surfaces shall be replaced or resurfaced when they become scored. Observed scored and discolored cutting boards.4-502.11 Equipment shall be in good repair. Observed hot holding unit not functioning. All orders must be prepared to order until hot holding unit is repaired. Verification required.

4-302.14 Test strips must be provided. Observed no test strips in unit. Verification required.

4-601.11 Nonfood contact surfaces of equipment shall be cleaned as often as necessary to prevent accumulation of debris and food residue. Observed food residue on nonfood contact surfaces throughout unit.*Facility may not provide seating for customers. Remove seats.