TAQUERIA ROSITA

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chorizo, ground beef, and chicken in covered metal pan in steam well holding below 135F. CDI - PIC placed items back on grill and reheated. - 1.5 - For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed cooking utensils stored in water below 135F. CDI - PIC increased setting on grill. - 0.5 -

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 containers of shredded lettuce in prep top holding above 41F. PIC stated item had just been cut. CDI - Lettuce was placed in ice to continue ambient cooling. - 1 - 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 .

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 build up of dirt/debris on walls around grill area. Clean - 0.5 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked beef in prep reach in holding above 41F. PIC stated items were prepped in the morning. All other items in unit were 41F or below. Per permit all cooling must occur at the commissary. Cooling on truck is not allowed. CDI - Items were placed in ice bath in upright refrigerator to cool to 41F or less. - 1.5 - REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 beef covered in deep pan in prep reach in cooler reading 61F. PIC stated item was cooked in the morning. Cooling should occur uncovered in shallow pans and per permit, must be conducted at the commissary. CDI - Lid was removed and pan was placed in ice bath in upright refrigerator. 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 drinks in upright refrigerator without labels. CDI - Bottles were labeled at time of inspection. - 2 - REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chorizo and shredded beef in covered metal pan holding below 135F. CDI - PIC placed items back on grill and reheated to 177F. - 3 - REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded lettuce and tomatoes in upright refrigerator and prep top holding above 41F. PIC stated items were prepped in the morning. All other items in both units were 41F or below. CDI - Items were placed in ice bath in upright refrigerator to cool to 41F or less. - 0 - 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 several squirt bottles and drinks in upright refrigerator and bottles at grill without labels. CDI - Bottles were labeled at time of inspection. - 2 - REPEAT

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed container of water holding utensils at 124F on grill and container in prep unit at 56F. CDI - grill was turned up for utensils on grill and water was removed from container in prep unit. - 0 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken in covered metal pan holding at 119F. CDI - PIC placed chicken back on grill and reheated to 177F. - 1.5 - For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 several squirt bottles and drinks in upright refrigerator without labels. - 1 -

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed 3 bay crock pot being used for hot holding. Use only ANSI certified or equivalent in unit.

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 employee drink on shelf above prep unit. No contamination was observed. Provide a location for employee beverages away from food and food contact surfaces.

2-102.12 (A) 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. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- Per PIC the employee health policy provided to staff is not current food handlers employee health policy with a 6th illness. A VR will occur wihtin 10 days to ensure all employees are properly informed of all illnesses. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - EHS observed a cutting board and tortillas covering hand sink. CDI- PIC moved items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed sour cream, cut tomatoes, cut lettuce, green salsa, red salsa, and shredded cheese above 41F in flip top units. CDI- PIC voluntarily discarded the items. NOTE: Low boy and reach in ambient air at 41F and below. NOTE: If violation occurs again on the next inspection permit action may occur with a RCP encouraged to be implemented. 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 .

3-501.17 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 - EHS observed hot dogs, red salsa, and green salsa said to have been prepared yesterday and the day before with intent to use another day if not sold without dates. CDI- PIC was able to properly date the items. 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 .

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

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed front door to MFU open without protection from pests. 6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed several flies in the MFU.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee don gloves without first washing hands. CDI - EHS educated employee. Employee washed hands correctly before putting on new gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico de gallo and cut tomatoes in prep top above 41F. All other items in unit were below 41F. Tomatoes and pico were sitting on top of other items and not getting proper air flow. CDI - PIC placed items in reach in refrigerator to cool down. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in chlorine sanitizer at <10ppm. CDI - PIC remade solution to concentration of 100ppm. - 0.5 -

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed service window left open while not in use. CDI - Service window was closed. - 1 -

3-302.15 Wash fruits and vegetables prior to use. In prep cooler, observed avocados with the sticker still on the rind. Please wash all produce in the commissary prior to operation. Education provided. - 0.5 -

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed facility without diarrhea and vomiting clean up procedures. CDI- Diarrhea and vomiting poster provided at the time of inspection. -0 pts-

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 immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M. Observed PIC washed hands and turn the faucet knobs off with bare hand. CDI- Hand washing modeling provided along with the sign posted educational at the time of inspection. -2 pts-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed sanitizer solution bottle with zero concentration of chlorine. CDI- PIC corrected the solution at the time of inspection. -1.5 pts-

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 two ziplock bags of slice hot dogs, one pico container is above 41F. CDI- PIC stated that hot dogs were for employees and pico were discarded. -0 pts-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC without hair net or hat. -0 pts-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed several plastic containers and a mango stored inside of the hand sink. CDI - All items removed. - 1 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes, pico, and chicken reading between 44-43 in prep unit. All other items reading 41F or below. PIC noted that prep top has been opened during the busy part of service. CDI - Prep top was closed. Items dropping in temperature by the time the inspection was finished. 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 .

3-501.15 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 EHS observed taquitos covered in RIC reading 64F. PIC stated these were just rolled. CDI - Lid opened to allow cooling. 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 .

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed container of water holding utensils at 104F. Container was moved to grill top to maintain 135F. - REPEAT - 1 -

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed window at the back of the MFU open with no screen put up. Observed service window left open while not in use. CDI - Service window was closed and the rear window screen was put up.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed container of water holding utensils at 68 F. Container was moved to grill top to maintain 135F.

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 ' observed no camp on site during inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen, door was open but no other windows were. Flies were coming from the door

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

4-501.11 Maintain equipment in good repair. Observed shelf bent under the counter.

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 prep coolers running between 48-50F. EHS left the cooler closed 30mins and the ambient air was between 48-50F. PIC voluntarily closed and will get the cooler looked at before opening. VR REQUIRED 8/4/2022

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed eggs in the facility, PIC said they use it on there Cubano sandwich in the morning. They explained they cook them runny (not well done) and they have no eggs on the menu and no cosumer advisory and no reminder. CDI-PIC said they will no longer use eggs, EHS will verify when they come to check on coolers.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 1 bottle of bleach mix with no label. CDI-PIC labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen,

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed 3 plastic containers of horchata lacking the date of preparation. CDI. Containers were labeled with date during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf; Spray bottle of chlorine bleach was unlabeled. CDI. Bottle was labeled during inspection. REPEAT. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P; Spray bottle of sanitizer was reading at 0 ppm chlorine. CDI. Sanitizer was remixed during inspection and noted at 50 ppm. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P; Bleach with “fresh scent” is being used in bottle of sanitizer. Please use regular bleach without additives for sanitizer that is used to sanitize food contact surfaces.

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 a build-up of food/debris on gaskets in reach in cooler. Observed food debris build-up on exterior of hot holding equipment. Please clean and maintain clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P; Observed a container of asada, pastor and cooked rice cold holding above 41 F (see temperature chart). CDI. Since cooling is not allowed to be conducted on a MFU, foods were cooked upon request and held hot on steam table.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety; Observed one container of cooked rice lacking date marking. CDI. Rice was voluntarily discarded. Since all other food was properly labeled, no point deduction to occur at this time.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf; Observed a bucket of sanitizer and a spray bottle of an unknown chemical both lacking a label. CDI. Containers were labeled upon request. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P; Observed PIC make a chlorine sanitizer during inspection using bleach that contained a “fresh scent.” CDI. Education provided. If using bleach to sanitize food contact surfaces, avoid bleach that contains additives (scents or splash-less).

6-202.15 Protect outer openings of establishment from insect or rodent entry. Door to MFU was left open without protection from outside pests. Point deduction to remain the same since no pests were observed. REPEAT

3-302.15 Wash fruits and vegetables prior to use. In prep cooler, observed avocados with the sticker still on the rind. Please wash all produce in the commissary prior to operation. Education provided and no point deduction to occur at this time.

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 handle of ice scoop stored directly inside ice.

5-205.15 Maintain a plumbing system in good repair. Hand sink was slow to drain. Please repair.

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 occurred.

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.

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

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 pico, cut tomatoes, green salsa, and red salsa all cooling at ambient air. No rate of change was noted of items to meet cooling parameters. CDI- PIC voluntarily discarded the items. NOTE: Permit states MFU cold holding equipment shall be maintained for cold holding only. Cooling shall occur at the MFU commissary. Permit action may occur if the violation occurs again during a visit or inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- REPEAT- Observed steak, pastor, and chorizo all below 135F. CDI- PIC reheated items to at least 165F see temp chart.

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 salsa, red salsa, pico, and sliced tomatoes all not meet proper cooling parameters. CDI- PIC voluntarily discarded items. EHS re educated employees on how to properly cool TCS foods at the commissary prior to placing in MFU cold holding equipment.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - REPEAT- Observed front door open during the inspection without protection from out door pests. NOTE: Point deduction remained the same since no pests were observed.

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - REPEAT- Observed food debris, grease residue, and dirt build up on floors and walls of MFU. Hard to reach areas are noted to have more accumulation. Hard to reach areas are behind and underneath equipment. Clean ceilings, floors and walls as often as needed to prevent and reduce the build up.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee items mixed in with dry goods and single use items.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed carnitas and steak below 135F. See temp chart. CDI- PIC reheated items to 165F.

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 no date marks on TCS foods. EHS observed cut lettuce, green salsa, red salsa, ham, hot dogs, beef, pork, and chicken all without dates. PIC stated some items were from Wednesday and some were from today. PIC voluntarily discarded green salsa, red salsa, beef, hot dogs, and pork since there were from yesterday. A VR will occur no later than 8/15/21 to ensure a proper date marking system is being implemented on the MFU for TCS foods.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed front door open during the inspection without any protection from out door pests. 6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flies throughout the MFU.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - EHS observed in use utensil stored in water at 88F. CDI- PIC cleaned and sanitized utensil and placed them in 140F water.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - EHS observed cold hold equipment, cooking equipment, and hot holding equipment in need of cleaning due to food debris and grease residue build up. EHS also observed fan covers with grease residue build up. Clean as often as required 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 floors and walls to hard to reach areas in need of cleaning due to food debris and grease residue. Clean as often as needed to prevent and reduce the build up. Hard to reach areas are underneath and behind equipment.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded lettuce, sliced tomatoes, and pico de gallo at temperatures above 41F. See chart above. CDI - Lettuce taken to stand-up fridge for cooling. Tomatoes and pico voluntarily discarded.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed two containers of in-use utensils stored in water at 131F and 120F. CDI - Water heated to 177F.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT. Observed cleaning needing to be done on all equipment.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed multi use items and sanitizer stored in the hand sink. CDI- Items moved by PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed spoons, knives, and shredders all in need of cleaning due to food debris build. Items were said to be stored clean by the PIC. CDI- Items moved to utensil sink to be properly cleaned prior to next use.

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

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed employee coffee cup stored on prep top with RTE foods and clean utensils. NOTE: Due to covid19 no signature occurred however PIC ROSALVA CANTU TORRALVA was present during the inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed sanitizer and rags stored in the hand sink. CDI- Items were moved by PIC.

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 red salsa, green salsa, watermelon, pico, and sliced tomatoes all without date marks. PIC stated the salsas were made yesterday and other items were made this morning. PIC stated all items will be kept another day if not sold. CDI- PIC was able to properly date mark items. MFU has over 20 RTE/TCS items in storage with proper date marking.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Observed several utensils stored in water at 110F.

4-502.11(A) Maintain utensils in good repair.- 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf- Observed several knives with several chips and pits. CDI- PIC voluntarily discarded the items. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- Observed cutting boards in need of replacing or resurfacing due to deep cuts and grooves.

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

4-301.14 Ventilation Hood Systems, Adequacy -REPEAT- Observed unit with hood system smaller than grill and burner area. Unit has a grill top and burners in use and not under a ventilation hood system.

2-301.14 Wash hands after activities that contaminate them. Wash hands before donning gloves and between gloves uses. -P- Observed an employee handle payment, trash, and don gloves in attempt to prep RTE foods without a hand wash. CDI- Before cross contamination occurred EHS instructed a hand wash prior to food prep. After instruction was provided EHS observed proper hand washing.

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 steak (55F) and beef tongue (67F) both covered in the low boy cooler attempting to cool. After 60 mins of cooling both items had not meet proper cooling rates. See temp chart. 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 two large covered containers of steak and beef tongue not meet proper cooling parameters in the low boy cooler. CDI- PIC voluntarily discarded items. PIC was re informed all cooked TCS foods must be cooled at the commissary in a walk in cooler/freezer, ice bath, blast chiller or other means of meeting cooling parameters.

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

4-301.14 Ventilation Hood Systems, Adequacy -REPEAT- Observed unit with hood system smaller than grill and burner area. Unit has a grill top and burners in use and not under a ventilation hood system. NOTE: Due to covid19 no signature occurred however PIC ROSALVA CANTU TORRALVA was present during the inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed an in use bottle of sanitizer stored in the hand sink. CDI- PIC moved item.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- REPEAT- Observed a container of raw eggs stored above RTE sauces and juices. CDI- PIC was able to correct the storage order since no cross contamination was observed. NOTE: No permit action taken since EHS has observed great improvement concerning the violation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed red salsa, green salsa, sour cream, and steak all 45F. All items were either left out to long during operation or over stacked in the flip top. CDI- PIC was able to cool items to 41F by the end of the inspection.

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

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.- Repeat- Observed several in use utensils in water at 110F.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed ceiling leaking during the inspection. Observed rivets and molding in need of replacement or repair.

4-301.14 Ventilation Hood Systems, Adequacy -REPEAT- Observed unit with hood system smaller than grill and burner area. Unit has a grill top and burners in use and not under a ventilation hood system.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P-REPEAT- Observed two containers of raw eggs stored above RTE salsa, onions, and cilantro. PIC was able to correct the violation since no physical cross contamination was observed. A VR will occur no later than 10/26/19 to ensure the chronic violation is corrected. NOTE: PIC was informed permit action may occur if the violation occurs during the visit or future inspections.

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 (47F), green salsa (47F), and steak (50F) covered and cooling in a prep unit. After 60 mins, the items were still at the initial temp taken. No cooling occurred. 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 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- REPEAT- Observed rice, green salsa, red salsa, and steak all without dates. PIC stated the items would be kept another day if not sold. PIC voluntarily discarded the items. A VR will occur no later than 10/26/19 to ensure the chronic violation is correct. NOTE: PIC was informed permit action may occur if the violation occurs during the visit or future inspections.

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 red salsa, green salsa, and steak all covered and cooling in a prep unit. All items did not meet proper cooling parameters. EHS informed PIC cooling shall occur at the commissary by using proper methods. CDI- PIC voluntarily discarded the items.

6-202.15 Protect outer openings of establishment from insect or rodent entry.- Observed front door open without protection from out door pests during the inspection.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.- Observed several in use utensils in water at 66F.

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

5-304.13 Protecting Inlet, Outlet and Hose Fitting -REPEAT- Observed water outlet not in use and not protected.

4-301.14 Ventilation Hood Systems, Adequacy -REPEAT- Observed unit with hood system smaller than grill and burner area. Unit has a grill top and burners in use and not under a ventilation hood system.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- REPEAT- Observed a container of raw beef stored above covered containers of cut RTE lettuce and onions. CDI- PIC was able to correct the storage order since no physical cross contamination was observed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed cut lettuce (45F), green salsa (57F), red salsa (57F), pico (61F), and cheese (45F) all in the flip top and above 41F. PIC voluntarily discarded all foods above 45F. The cut lettuce and cheese were placed on a four hour hold time. A VR will occur no later than 8/24/19 to ensure all cold TCS foods are kept at 41F or below. NOTE: EHS provided PIC with a MCPHD TPHC form.

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- REPEAT- Observed pico, red salsa, green salsa, ham and rice all without dates. PIC voluntarily discarded the items. A VR will occur no later than 8/24/19 to ensure all TCS foods are properly date marked.

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 all squeeze bottles and shakers in use near grill top and not labeled.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cooking equipment and hot holding equipment in need of cleaning de to grease residue build up. Clean as often as needed to prevent and reduce the build up.

5-304.13 Protecting Inlet, Outlet and Hose Fitting - Observed water outlet not in use and not protected.

4-301.14 Ventilation Hood Systems, Adequacy - Observed unit with hood system smaller than grill and burner area. Unit has a grill top and burners in use and not under a ventilation hood system.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed a container of raw chicken stored above RTE salsa and cut lettuce. Also observed a container of raw eggs stored above hot dogs and salsa. CDI- PIC was able to correct the storage order since no physical cross contamination was noted.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- REPEAT- Observed rice (78F) and steak (119F) both below 135F. CDI- PIC reheated items to at least 165F see temp chart. PIC was provided with a TPHC form.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed green salsa (45F), red salsa (45F), cut lettuce (45F), and cut tomatoes (45F) all above 41F. CDI- PIC was informed all TCS foods must be cold held at 41F or below. Per state memo no point deduction shall occur for the first time TCS foods are documented to be 43-45F. However, during the next inspection point deduction and corrective action will occur. PIC was provided with a TPHC form.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - REPEAT- 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 beans, cut lettuce, green salsa, and red salsa all without dates. 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 working squeeze bottles near the cookline without labels.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.- Observed two containers of in use utensils stored in water at 78F.

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

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 ac/heat vent cover, floors, and walls in need of cleaning due to grease residue build up.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- REPEAT- Observed a sanitizer bottle stored in the handsink and an ice chest blocking access to the handsink. CDI- Items were removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- REPEAT- Observed grease residue and food debris build up on several utensils stored cleaned. PIC stated items were for home use. PIC stated items were going to be removed from the unit. A VR will occur no later than 1/20/19 to ensure all food contact surface are kept clean to sight and touch.

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 steak at 115F at the start of the inspection 2:40PM. 70 minutes after the initial temp taken the item was still at 115F. No cooling occurred. PIC stated the item was starting to cool at 1:30PM. At 3:30PM the item was still 115F. The item did not meet the first cooling parameter. CDI- PIC voluntarily discarded the item. NOTE: The MOBILE FOOD UNIT/PUSHCART will report to the commissary for the purpose of food preparation where applicable; such as cooling.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed steak (130F), ground beef (87F), pork(130F), and barbacoa (110F). All item had been in the hot unit since 11AM according to the PIC. CDI- PIC voluntarily discarded all 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- REPEAT- Observed red salsa, green salsa, cut lettuce, diced tomatoes pico, beef tongue, and steak all without dates. CDI- PIC stated items were all made today and wold be kept another day if not used. CDI- All items properly date marked.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed working spray bottle of sanitizer not with the proper label. CDI- PIC labeled 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 cook steak not meet the first cooling parameter. Item was in a deep, covered, metal container in the low boy reach in. CDI- PIC voluntarily discarded the items. NOTE: The MOBILE FOOD UNIT/PUSHCART will report to the commissary for the purpose of food preparation where applicable; such as cooling.

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

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

4-101.19 Nonfood-Contact Surfaces - Observed unit using card board on a shelf used to store single use items. Ensure all non food contact surfaces are smooth easily cleanable and non absorbent. 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 non absorbent.- Observed contact paper on a prep cart with cut marks throughout removed cart.

5-205.15 Maintain a plumbing system in good repair.- REPEAT- Observed pipes leaking on bottom of unit. 5-304.13 Protecting Inlet, Outlet and Hose Fitting - Observed cap missing on water outlet. provide 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 grease build up on light fixture and ac/heat vent cover.

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 employees wash for 3 seconds and return to food prep. CDI hands washed for 15.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed sanitizer bottle stored in handsink. CDI bottle moved.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed santizer bottle at 0ppm. CDI bleach added and changed to 100ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed blender base and drink containers soiled with debris. CDI placed in sink to be cleaned at commissary. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cooked asada and pastor above 45F in reach in unit. CDI items moved to stand up reach in to cool. Repeat.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed red salsa, green salsa, lettuce, tomatoes, ham and hotdogs from yesterday with out dates. CDI dates added.

5-205.15 Maintain a plumbing system in good repair. Observed handsink with a slow drain. facility must repair.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- REPEAT- Observed several plastic containers, metal containers and utensils stored clean with minor food debris and sticker residue on them. CDI- Items were moved to one comp sink and PIC stated the items would be cleaned at the commissary later tonight and before use.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed cut tomatoes, cut lettuce, cheese, hot dogs, beans, ham, green salsa, red salsa, beef, steak, pork, and cow tongue all above 45F in the low boy/ flip top unit. See temp chart. CDI- PIC voluntarily discarded all of the TCS items and voluntarily closed. Make top unit was functioning at 53F. A VR will occur no later than 7/25/18 to ensure all TCS items are being cold held at or below 45F.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- REPEAT- Observed unit unable to provide a thin probe thermometer for use during the inspection. A VR will occur no later than 7/25/18 to ensure the unit obtains a thin probe thermometer.

6-202.15 Protect outer openings of establishment from insect or rodent entry.- REPEAT- Observed front door open during the inspection without protection from out door insect and rodent entry.

4-501.11 Maintain equipment in good repair.- Observed low boy/flip top make unit functioning at 53F. EHS will follow up with the unit to ensure all equipment is functioning properly when holding TCS foods. Unit voluntarily closed since equipment was not functioning properly.

5-304.13 Protecting Inlet, Outlet and Hose Fitting - Observed waste water outlet without a cover. 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.- REPEAT- Observed roof vent and hard to reach areas in need of cleaning do to dirt, grease, and minor food debris build up. Hard to reach areas are underneath and behind equipment.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed water cooler stored inside of the hand sink. CDI- Item moved and EHS re-educated PIC on the hand sink is only used for hand washing.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P- Observed several plastic containers, metal containers and utensils stored clean with minor food debris and sticker residue on them. CDI- Items were moved to one comp sink and PIC stated the items would be cleaned at the commissary later tonight and before use tomorrow.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- REPEAT- Observed rice (120F), beans (116F), and tamales (81F) all below 135F. CDI- PIC reheated the rice and beans to 165F or above. PIC voluntarily discarded the tamales.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- REPEAT- Observed salsa, hot dog, ham, pork, ground beef, lingua and steak without dates. According to the PIC the items were prepared yesterday. CDI- PIC was able to back date the items.

7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P- Observed sanitizer being used on a prep surface well above 200 ppm Cl. When tested the sanitizer bleached the test strip. CDI- PIC added water to the sanitizer and brought the concentration to 150 ppm Cl.

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 a large stock pot of beans and a large container of steak being cooled in the reach in cooler. CDI- PIC reheated the items to well above 165F since PIC stated the items had only been cooling for twenty minutes. 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. Cold holding equipment should only be used for cold holding. The process of cooling should be completed at the commissary.

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 available for use. A VR will occur no later than 4/15/18 to ensure the unit obtains a thin probe thermometer.

6-202.15 Protect outer openings of establishment from insect or rodent entry.-REPEAT- Observed side window open and door open during the inspection without a barrier from insects and rodents. NOTE: Point deduction did not increase with this being a low risk, stagnant, violation. PIC has fly screen on unit, just not in place. 6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed small flies throughout the unit.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- Observed PIC preparing food without a head cover.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed no sanitizer test kit available for use. A VR will occur no later than 4/15/18 to ensure unit obtains a sanitizer test kit.

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 roof vent and hard to reach areas in need of cleaning do to dirt and minor food debris build up. Hard to reach areas are underneath and behind equipment.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.- Observed employee food stored above retail food.

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 change gloves with a hand wash. At the end of the procedure the employee used a bare hand to turn the faucet off. This action can result in recontamination of ones hands. CDI- PIC was educated on the improper hand wash and after instruction EHS observed proper hand wash.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed a large container of steak hot holding at 115F and beans at 90F. CDI- PIC reheated the items to at least 165F. See temp chart.

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 salsa, hot dog and pork without dates. According to the PIC the item were prepared yesterday. CDI- PIC was able to back date 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. Observed several squeeze bottles without a label.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - Observed dead flies on the light shield. 6-202.15 Protect outer openings of establishment from insect or rodent entry.- Observed large window open during the inspection. Provide a screen or shut door.

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

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.- Observed an employee preparing RTE foods with a metal wrist band.

3-302.15 Wash fruits and vegetables prior to use.- Observed unwashed produce, with stickers, 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.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.- REPEAT- Observed utensils in the flip top, in cold water, at 50F.

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

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 roof vent and hard to reach areas in need of cleaning do to dirt and minor food debris build up. Hard to reach areas are underneath and behind equipment.

2-301.14 Wash hands after activities that contaminate them.-P Observed employee handle raw chicken then put gloves on to handle RTE food. CDI hands washed and new gloves donned.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed mayo and cheese that was in unit and uncovered. CDI items covered. 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw breaded beef on lettuce and raw eggs above RTE food in reach in. CDI items relocated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomatoes, lettuce, hot dogs, milanesa, raw chicken and red salsa that was above 45F. CDI some items discarded and other items placed in reach in unit for cooling. Repeat. Verification required. Unit has had ongoing issues with cold holding. Permit action may follow if cold holding not maintained.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer above 200ppm and bleach out test strip. CDI diluted to 200ppm.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed cup used as scoop in sazon and spatulas held in container with water on counter. CDI container placed on grill.

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 radish, lettuce, and limes stored in plastic bags. CDI items placed in containers. 4-501.11 Maintain equipment in good repair. Observed gaskets in prep unit in need of repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fans, countertops, and racks soiled with debris.

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

2-301.15 Only wash hands in handwashing sink.-PF. Observed employee wash hands in prep sink. CDI employee wash hands in handsink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed TCS items that were double panned in prep top and holding above 45F. CDI items placed in reach in unit for cooling. Verification required. TCS items listed in temp chart. Repeat.

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 barbacoa, carnitas, pastor, red salsa and pork that were dated with when food put on trailer and not when food prepared. CDI dates changed. Observed milk and green salsa that was not dated. CDI items dated.

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 pan of lengua that was covered in cooling in reach in unit. Facility must cook and cool foods fully at commissary only. CDI lengua uncovered and placed in tall reach in for cooling.

3-302.15 Wash fruits and vegetables prior to use. Observed raw unwashed lettuce heads in reach in unit. Facility did not wash lettuce on truck not a violation. Instructed PIC to washed produce at commissary only and not on unit. *Part of permit conditions*

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed racks, microwave, and fans that were soiled with debris. Repeat.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed handsink filled with bottles, sanitizer, and utensils. CDI items relocated. Repeat.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed breaded raw beef (melanesa) above cooked food. CDI item relocated. arm

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed spicy pork reheated to 123F. CDI placed on grill to finish at 184.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed carnitas, barbacoa, chorizo, jalepenos, and refried beans below 135F in hot wells. CDI items reheated. Facility does not want to hold jalepenos at 135F suggest using TPHC. TPHC procedures provided. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed red salsa, green salsa, and cheese that was held above 45F. Do NOT DOUBLE PAN CONTAINERS IN PREP TOP. Repeat. CDI items palced in reach in for cooling and taken out of second pan.

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 red salsa, and greend salsa, beans, rice, and lettuce that was not dated. CDI item dated.

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 pico, and tomatoes that were prep this morning and cooling in prep top. CDI items placed in reach in. Foods must be cooled at commissary and brought on the truck cold.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed doors and wondows wide open without a screen to protect from outside.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed racks, microwaves, fans, and floors soiled with debris. Repeat.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed sink filled with sanitizer, bottles, and extension cords during begining of inspection. CDI sink cleared. Repeat.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed jalepenos, rice, and diced beef below 135F. CDI items reheated or discarded. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed ham, hot dogs, green salsa, red salsa, and barbacoa above 45F. CDI items placed in reach in to cool down.

4-501.11 Maintain equipment in good repair. Observed torn gaskets.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fans, racks, microwave, and reach in units soiled with debris.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal drinks stored in ice for drinks for customers and personal foods in reach in stored on top of food in facility. Repeat.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P. Observed employees not wash hands throughout service. Employees went from taking orders and handling money to food prep without handwashing. CDI 2-301.15 Only wash hands in handwashing sink.-PF. Observed employee rinse hands in prep sink. CDI hands washed in handsink. 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 rinse hands and not use soap and water. CDI hands washed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed sink filled with sanizer metal and plastic bowls during begining of inspection. CDI sink cleared. Repeat.

. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw eggs on top of cheese in prep top and raw chicken stored on top of cooked pork. CDI items rearranged. Repeat.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed tongs, laddles, metal bowls, plastic containers, bowl covers, and knives soiled with food debris. CDI items moved to be cleaned at the commissary. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Clean thermometer before use and before storing. Observed thermometer stored while soiled. CDI thermometer cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed grilled jalepenos and diced beef that was holding below 135F. CDI items moved for reheating.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed raw eggs, cheese, ham, mayo, tomatoes, and green salsa that was above 45F. CDI items moved to reach in to cool down. Repeat.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed milk, lengua, barbacoa, carnitas, spicy pork, and pastor that was not dated when food was prepared. CDI items dated. Repeat.

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 lettuce sitting on the counter while cooling upon begining of inspection. CDI ice and water added to lettuce to cool down in reach in. Repeat.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees not wearing hair restraints while working with food. Repeat. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing ring and bracelet while doing food prep.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop handle stored in ice cooler.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed chlorine test trips on unit all with water damaged and in need of being replaced. Verification required.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fans soiled with debris, area by stove/grill area with food debris, racks and gaskets soiled with debris. Repeat.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC without ANSI accredited food certification. Facility is a new permit and has until December 9th, 2016 to get a CFM (Certified Food Protection Manager).

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employees eating on prep table at begining of inspection, personal drinks and food stored with food in reach in units, personal drinks stored on food and utensil counters, and cell phone stored on top of knife and cutting board.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed handsink that had sanitzer, metal bowl, and cloths stored inside. CDI items moved.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw chicken stored above RTE sauces, raw pork stored on top of cooked pork, and raw breaded beef stored on top carnitas and barbacoa. CDI items rearranged.

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 canned beans that were cooling over 4 hours at 57F. CDI beans discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed food in the prep top and in the reach in unit that was above 45F. CDI items placed in reach in unit and some items discarded. Out of temp items mentioned in temp chart.

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, cooked pork, carnitas, beef, and deli meat that was not dated. CDI items dated. Observed facility get sliced ham from deli counter. Told facility to discontinue buying the sliced meat from the counter and get packaged meat to ensure proper time/date parameters are met.

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 canned beans and red and green sauce that was cooling in reach in and prep top. Beans were in a covered plastic container and sauces overstacked in prep top. CDI beans discarded and sauce containers placed in reach in. Cooling shall be done at commissary and not on unit. Ensure all foods are cooled before storing on unit.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door wide open without a screen to protect inside from pests. Repeat. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout unit.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without a hair restraint. Repeat.

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

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf. Observed no hot water during operation because hot water was disconnected. CDI connection made and hot water cam back on.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Facility has not yet acquired a certified food safety manager course certification. Facility has 6 months from permit date to do so.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over other raw animal foods. Insure that raw chicken is kept stored on the lowest possible shelf underneath any other raw animal product so that it does not contaminate the other foods. CDI by PIC moving item.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled knife stored in the knife holder. Item had not been thoroughly cleaned and had foil stuck to the blade. Insure that items are thoroughly cleaned in the wash process. CDI by PIC removing item for later cleaning.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed side door open during inspection. EHS recommended a screen to prevent pest entry.

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 less than 6 inches off the floor.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees not wearing hair restraints. CDI by PIC donning a hat.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors soiled with food residue/grease.