ANTOJITOS EL VALLE

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 working bottles of mayo, sour cream and two flavors of snow cone mix being held in reach in cooler unlabeled. CDI: PIC labeled working containers.

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) larger bin of TCS cut fruit cups (watermelon and watermelon mango cups) actively cooling in RIC and one (1) bag of individual cups of to go salsas in prep unit without date marks. PIC confirmed they were prepared at approximately 12pm upon arriving at point of sales. CDI - Date marks were affixed to larger containers. Date mark all larger containers of TCS foods, including larger containers of single servings portions of TCS foods (salsa cups, fruit cups) should they potentially last greater than 24 hours. 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 .

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed one (1) stack of approximately twenty Housemade tortillas wrapped in a clean linen towel in a grocery bag in prep unit. Utilize food safe storage material (foil, plastic wrap, etc.) as opposed to linens.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) in use wiping cloth held at cash register counter. CDI - PIC rotated wiping cloth to properly concentrated and labeled wiping cloth bin.

4-501.11 Maintain equipment in good repair. Observed torn gasket on left side door of reach in. Per PIC, gasket is on order. - 0.5 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded lettuce, sliced tomatoes, and cotija cheese above 41F, see temperature chart. Ambient temperature of prep unit 55F at time of inspection with no change in temperature. CDI- PIC moved lettuce, tomato, and cotija cheese to stand up reach in freezer to rapidly cool. EHS will follow up within 3 days. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed serving window open during inspection with no customers ordering or picking up food. PIC stated he will install screen to prevent flying insects from entering unit. CDI- PIC closed window when customers are not ordering or picking up food. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects inside MFU entering through serving window.

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 legs of table between grill and steam table rusted and not smooth and easily cleanable. Replace or repair.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed posted health information and signage, but no signed documentation of health training. CDI - PIC, EHS, and food employees signed posted health signage. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee cut lime half bare handed to be given to customer for beverage. CDI - EHS discussed proper use of gloves with PIC, who translated for food employee; only unwashed produce may be handled without gloves or utensils. Employee washed hands and donned gloves before continued work with washed produce. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

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) larger bin of salsa verde (used to portion smaller cups) in RIC without date mark. CDI - Date mark was affixed to bin. 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 recently prepared items in MFU cooling placed above fill line in prep top. CDI - EHS rotated overfilled salsa cups to below bin fill line; PIC rotated items to reach in freezer to better improve cooling rate. All items were observed as cooling properly prior to adjustment. Note: Per permit conditions, MFUs are disallowed from cooling prepared TCS food on MFU. Establishment is advised to portion and cool salsa prior to leaving the commissary. 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 .

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 two (2) working containers (mayo and sour cream) with no labeling. CDI - PIC directly labeled containers.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed two (2) in use spatulas stored on dry linen. Per conversation with PIC, in use utensils area to be switched for clean utensils every 4 hours. Store in use utensils on clean cutting boards and tables, as opposed to dry cloths.

4-502.13 Single-use and single-service articles cannot be reused. Observed one (1) plastic spoon stored in crumbled cotija cheese in prep top. Utilize multi use utensils.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed thin probed thermometer with dead battery on site. PIC brought a thick-probed thermometer on site for today. CDI -PIC obtained thermometer battery during inspection. - 0.5 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed salsa cups at 62F, PIC said they use non TCS items Green-raw jalapeños, garlic, onion (No cooking process, no oil) Red-Rehydrated peppers, onions, garlic (No cooking, no oil)-However due to the peppers being rehydrated the red salsa is TCS and needs to be kept cold. CDI-PIC moved salsa cups to their stand up freezer since they made less than 1 hr ago. No points taken since this is their first violation in a long time

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures for employees to follow when responding to vomiting or diarrheal events at time of inspection. CDI - EHS emailed sample written procedures for employees to follow when responding to vomiting or diarrheal events to PIC. Written sample written procedures for employees to follow when responding to vomiting or diarrheal events will be provided in a separate visit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed cut lettuce and sliced tomato in prep top cooler at 46F and 45F respectively. CDI - PIC placed TCS food items in ice baths for effective corrective cooling.

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 container of sour cream bottles of mix used for slushes lacking a label on the bottles. EHS and PIC discussed effective labeling methods, such as affixing labels directly, labeling stations, and labeling holding places which house containers. REPEAT

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 container of oil and bottles of mix used for slushes lacking a label on the bottles. Zero point deduction to occur today.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a couple of areas (door and serving area) of MFU lacking a protective screen. Education provided, zero point deduction to occur today.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Chlorine sanitizer was noted with concentrations exceeding 200 ppm. CDI. Education provided and sanitizer was remixed.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed PIC Manuel Rivera not aware of responsibility to report Salmonella nontyphoidal. CDI - EHS educated PIC and sent Summary of Changes information to PIC via email for 2017 NC Food Code. -0-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures for cleaning up vomiting and diarrheal elects today. CDI - EHS educated PIC about the requirement and gave poster today. Train employees on the procedure in case an event occurs. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed heavy buildup on cutting tooth of table mounted can opener. CDI - PIC cleaned. -1.5-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed MFU operating with two windows open without use of installed screens between customer orders. CDI - PIC closed and stated screens were reversed and should have been at the top of window. PIC reversed screen position to provide protection. -1-

4-501.11 Maintain equipment in good repair. - Observed reach in gaskets torn and split. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed portable cutting board in need of replacing due to deep cuts and grooves.

5-304.13 Protecting Inlet, Outlet and Hose Fitting - Observed waste water outlet not in use and not protected. Provide a cap or cover.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded lettuce and sliced tomatoes temped at 45F. CDI - PIC placed into the reach freezer to get to 41For below. Prepped this morning.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed trash in the hand sink. CDI- PIC removed trash debris.

2-103.11 (M) Person in Charge-Duties - PF- PIC was unable to discuss all symptoms and illnesses related to food borne illness that would exclude a food handler from working with food. CDI- PIC provided EHS with a written employee health policy. PIC and EHS reviewed the policy.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at the hand sink. CDI- PIC provided paper towels.

6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed one fly in the MFU.

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 in need of cleaning due to black and grease residue.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed shredded lettuce in upright cooler > 41F. CDI- moved to freezer and cooled to < 41F.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P observed chorine sanitizer > 200ppm. CDI- diluted with water to 100ppm

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 two large covered containers of steak cooked and cooled yesterday according to PIC at 59F. After 30 mins of cooling EHS observed items still at 59F. PIC stated the items were never monitored for cooling. All other TCS foods in reach in were at 41F or below. Cooler was functioning at 39F. 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- REPEAT- Observed two large containers of steak covered an not meet proper cooling parameters. CDI- PIC voluntarily discarded the items.

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 steak and cut lettuce without a date. CDI- PIC was able to properly date the item.

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 unit cooling cheese in a cover container in the low boy prep unit. CDI- PIC uncovered the item and placed it in the freezer to quickly cool. 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. This process shall be completed at the COMMISSARY. This MOBILE FOOD UNIT’s operation is limited to cooking and assembly of pre-prepared foods.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - REPEAT- Observed screen door in need of repair do to cuts on the edges. NOTE: Point deduction did not increase since EHS observed an improvement concerning this violation. If violation is noted again full point deduction will occur.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed cut lettuce (55F), cheese (48F), and cut tomatoes (50F) all above 45F. CDI- PIC voulintariliy discarded the items.

6-202.15 Protect outer openings of establishment from insect or rodent entry.-REPEAT- Observed a few windows open during the inspection. 6-501.111 Keep the premises free of insects, rodents, and other pests.-REPEAT- Observed several flies thoughout the unit.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed PIC rinse a sanitizer rag out in the hand sink. CDI- Education provided to PIC that only hand washing may occur at the hand sink.

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 pre-cooked steak (cooled once), pre-chilled green salsa, and red salsa prepared this morning at 9 am according to the pic at 48-50F. CDI- Education was provided to PIC. When items are pre-chilled or room temp and portioned out the item must be cooled to 45F in four hours. Since four hours had past and items did not reach 45F the PIC voulintariliy discarded the items.

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 steak and salsa without a date. According to the PIC the items cold be kept longer than 24 hours if not sold. CDI- PIC was able to date mark 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 steak and salsa not meet proper cooling parameters. CDI- PIC was provided with a MCPHD cooling poster and EHS explained which cooling methods work best to meet cooling parameters.

6-202.15 Protect outer openings of establishment from insect or rodent entry.- Observed a few windows open during the inspection. 6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed several flies thoughout the unit.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed beans (130F) and greens (127F). CDI- An employee reheated the beans to 190F and greens to 170F.

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

3-302.15 Wash fruits and vegetables prior to use. - Observed avocados in the flip top unit for intended use, per PIC, with stickers left on them. Ensure all vegetable washing occurs at the commissary.

. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed green and red salsa that was given to customers to place on food. Salsa constantly goes in and out of danger zone and found above 45F. Instructed facility to place salsa on food for customers or give out preportioed containers of salsa. CDI salsas placed in reach in. Observed mayo sitting on counter above 45F. CDI items placed in reach in fo cooling. Observed inside of reach in at 60F and holding TCS items in reach in above 45F. PIC turned down thermomostat to bring down temperature and unit has not decreased in temperature. CDI items moved into other working reach in unit. Facility must check unit and food temperatures to ensure food is at the proper temperature for service. Verification required.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed can opener that was soiled with debris.

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 green salsa and red salsa above 70F after 4 hours of cooling. CDI items discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed grilled jalepenos on top of hot well at 91F. CDI jalepenos reheated. Keep jalepenos in steam well to maintain temperature.

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 green and red salsa cooling in deep covered plastic containers. CDI items discarded. Suggest facility cool sauces in metal containers and use freezer at commissary for a quick chill before storing on the truck.

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 steak that was cooked the day before and not dated. CDI item dated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product in flip top out of temperature. Refer to temperature chart. CDI - educated that prep units are not for cooling but only for cold holding. Advised to place product into freezer once MFU is set up in order to bring product to proper temperature, then place product into flip top cooler once at 45F or lower; placed product into freezer to cool down. Advised to use thermometer.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed container of lettuce tightly wrapped with plastic wrap and product is cooling in refrigerator. CDI - educated to leave product uncovered in the cooling process to allow to cool quickly; uncovered product and placed into freezer to cool quickly. Advised to use thermometer.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer at zero ppm. CDI (corrected during inspection) Less than half a cap of bleach added until 50 ppm reached.

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 cooked steak from yesterday not dated. Food should be dated the day it was cooked and used within 7 days. CDI (corrected during inspection) Steak was dated.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Keep sanitzer container off the floor.