ANTOJITOS ARROYO

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety Observed MFU operating without a certified food protection manager on-site. A CFPM shall be on-site during all hours of operation. REPEAT.

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

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety Observed MFU operating without a certified food protection manager on-site. A CFPM shall be on-site during all hours of operation. REPEAT.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) 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 . Observed a bag of cooked beef being held in low boy cooler and a container of refried beans being held in prep flip top cooler both missing date marks. CDI: PIC date marked both items as they were prepared yesterday. REPEAT. Points reduced to half due to improvement since previous inspection.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a working bottle of oil being stored on counter next to grill and a container of flour on prep shelf both unlabeled. CDI: PIC labeled items. REPEAT.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed a pourous wooden spoon being stored with other utensils on storage shelf. Use only utensils that are smooth and easily cleanable.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety Observed MFU operating without a certified food protection manager on-site. A CFPM shall be on-site during all hours of operation. REPEAT.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) 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 . Observed containers of shredded lettuce and refried beans being stored in prep flip top cooler, a ziplock bag of rice in prep reach in cooler and two squeeze bottles of salsa being stored in low boy cooler all missing date marks. CDI: PIC date marked all items as they were prepared yesterday. 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 a working bottle of oil being stored on counter next to grill unlabeled. CDI: PIC labeled bottle.

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 paper towel lining a container of cooked pork in low boy cooler. CDI: PIC removed paper towel from container of pork.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed a stack of single use plates and a stack of single use to go containers being stored right side up outside of their original packaging on storage shelf. CDI: PIC inverted plates and containers to protect against contamination.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety Observed MFU operating without a certified food protection manager on-site. A CFPM shall be on-site during all hours of operation. REPEAT.

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 a bucket of chlorine sanitizer with a concentration level of 10ppm. CDI: PIC added chlorine to sanitizer bucket which brought concentration level up to 100ppm.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) 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 . Observed a container of cooked steak in low boy cooler missing a date mark. CDI: PIC date marked steak as it was prepared yesterday. REPEAT. Points not escalated due to improvement since previous inspection.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed side door, window and back door of MFU open. Keep all openings closed to prevent entry of insects and rodents.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC handling food without the use of a head covering. Use head coverings to prevent contamination of food and clean equipment.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed a stack of single use plates and a stack of single use to go containers being stored right side up outside of their original packaging on storage shelf. CDI: PIC inverted plates and containers to protect against contamination.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present. Repeat. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 TCS food items in Prep Table ( flip top) and below in its reach-in cooler #1 and in the hot well without date marks that were prepared the day prior. Observed in RC #2 TCS cooked food items dated with today’s ( 4-15-2025) date when they were prepared the day prior ( 4-14-25). -CDI-PIC placed proper date marks on all food items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

5-402.13 Maintain sanitary sewage system according to Law.-P-Observed water leaking from the spout that is connected to the grey/sewage water tank pipeline. CDI-PIC was notified, handle was tighten on the opening of the spout and a pvc plug was placed on. Repeat

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present. Repeat. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P-Observed PIC putting on gloves to begin cooking raw foods w/ out washing hands after handling personal drink. -CDI-PIC was educated; Gloves changed and hands washed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P-Observed raw grounded chorizo stored above cooked al pastor (beef).-CDI-PIC was educated and tcs food items was placed in correct storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed lettuce and lemons above cooked al pastor (beef). -CDI-PIC was educated and food items were placed in correct storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed on a prep table cooked al pastor beef in a metal pan container with lid on placed under a hanging sani chlorine bucket. -CDI-PIC was educated; food item was placed in reach-in cooler and sani bucket was removed and placed below prep table.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored in a chlorine sani bucket at 200 ppm. -CDI- PIC was educated and sanitizer re-made to the correct concentration.

3-302.15 Wash fruits and vegetables prior to use. Observed avocado in prep-top with sticker.-CDI- PIC was educated and avocado was voluntarily discarded.

5-402.13 Maintain sanitary sewage system according to Law.-P-Observed water leaking from the spout that is connected to the grey/sewage water tank pipeline. CDI-PIC was notified, handle was tighten on the opening of the spout and a pvc plug was placed on.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed no certified food protection manager present. Repeat.

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 with no head covering.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored in chlorine sanitizer bucket at 50 PPM. CDI - Made sanitizer at the proper strength.

3-302.15 Wash fruits and vegetables prior to use. Observed avocado in prep top with sticker. Avocado discarded.

Repeat: 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed no certified food protection manager present. REPEAT.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed PIC drop thermometer on the floor and pick it up with no hand wash before returning top preparing orders. EHS intervened, PIC washed hands properly. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed PIC wash hands and did not use papertowel barrier when turning off knobs to prevent contaminating hands. Observed PIC drying hands on apron and not using papertowel. CDI - EHS intervened and the PIC washed hands properly.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed pans stored as clean with food debris inside. CDI - Pans will be removed from service and washed at the commissary.

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 Lettuce and refried beans at 60 F inside the prep unit. CDI - PIC voluntarily discarded. Prep cooler ambient @ 64F. 3 day Verification on cold holding at the prep unit.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . PIC could not provide a working thin probe thermometer. 10 day Verification visit required.

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 unlabeled oil container. CDI - Bottle was labeled.

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 with no heads covering.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored in chlorine sanitizer bucket at 0 PPM. CDI - Made sanitizer at the proper strength.

Repeat: 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed no certified food protection manager present.

Repeat: 2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P. Observed PIC grab a piece of carne asada off of grill to taste then proceed back with reheating food on grill without handwashing. CDI: education was provided and hands were washed properly.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wiping cloths with visible debris. Move wiping cloths to be laundered once visibly soiled. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed bucket with cloths inside reading 0ppm chlorine sanitizer. CDI: chlorine added and corrected to proper concentration (100ppm).

Repeat: 3-302.15 Wash fruits and vegetables prior to use. Observed limes, onions, and avocado according to PIC that had not been washed yet. Wash all produce at commissary and place into clean and sanitized container. PIC will bring items back to commissary to be washed prior to use.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no persons with Serve safe certification during inspection. - REPEAT - 1 - For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed PIC handle wiping cloth and wipe down cutting board, then move to handling food items without washing their hands. CDI - hands washed. - 0 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Campechanos, soft chicharrones, and chicken hot holding at 90-112F. CDI - Items reheated on grill before being placed back into hot holding. - 1.5 - EHS observed steam wells had no water present in the bottom. EHS discussed how adding water to the bottom allows for steam production and more heat control over food. CDI - Water added to the bottom of units. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce, sope filling, cheese, and tomatoes hot holding at 64-74F. PIC stated today has been busy and prep top lid has been up constantly. Ambient temperature of unit reading 38F. CDI - Items placed on TPHC for the remainder of their 4 hour time. - 1.5 - 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed spray bottle of oil unlabeled next to grill. CDI - Spray bottle labeled. - 1 -

6-202.15 Protect outer openings of establishment from insect or rodent entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed doors to MFU open during inspection. Observed few flies inside of MFU during inspection. - 0 -

3-302.15 Wash fruits and vegetables prior to use. Observed limes that were washed on MFU placed back into original box. Wash all produce at commissary and place into clean and sanitized container. PIC will bring items back to commissary to be washed prior to use. - 0 -

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM certification. - REPEAT - 1 - For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed shredded beef reheating inside of steam well not rated for heating foods. Items at 73F in steam well. CDI - Shredded beef reheated for HH. - 0 -

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 carnitas, lengua, and rice cooked yesterday, but date marked for today. PIC date marked items from when they are portioned, not from when they are cooked. CDI - Date marks corrected. - 1.5 - 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed styrofoam plates stored on floor in built in storage. Move items at least 6 inches off of floor. - REHEAT - 1 -

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer in sanitizer bucket reading 0ppm chlorine. CDI - Chlorine added to sani buckets. - 0.5 -

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 persons with Serve Safe Certification present. - REPEAT - 1 -

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee handle money and then don gloves for food service without washing hands. CDI - Hands washed. - 2 -

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw eggs stored over salsas in prep unit. CDI - Eggs moved to bottom shelf, below ready to eat foods. PIC stated these are not normally present on the truck and doesn’t plan to have them anymore after today. - 0 -

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed styrofoam plates and boxes stored on floor in MFU. Maintain items at least 6” off of the floor. - 0 -

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wiping cloth with visible debris. Move wiping cloths to be laundered once visibly soiled. - 0.5 -

- 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 PIC with no CFPM.REPEAT.

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: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed PIC not able to wash hands or EHS, EHS washed hands using a bottle of water. CDI-PIC voluntarily closed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 Japalenos below 135F. CDI-PIC voluntarily discarded. REPEAT

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 two items above 41F in the prep unit, all else was in temp. CDI-PIC voluntarily discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. No working thermometer on site. VR REQUIRED 11/5

5-103.12 Provide water under pressure to all fixtures.-Pf Observed no water in the 3-comp or the hand sink. PIC thinks it is the water pump. Had a similar issue before. VR REQUIRED 10/29/2022

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf- REPEAT- PIC was unable to discuss all questions related to food safety, PIC did not have certification of food protection manager, and had several priority violations noted during the inspection. CDI- EHS discussed risk factor intervention questions with PIC. EHS provided PIC with helpful MCPHD food safety posters via email.

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- REPEAT- PIC was unable to provide documentation of being certified in a food protection managers course.

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 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. PIC unable to provide written documentation of vomit and diarrheal clean up events. CDI- EHS provided PIC with MCPHD written procedures form for vomit and diarrheal clean up event. PIC and EHS reviewed all aspects of the clean up plan.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P observed food employee, pic, try to repair water pump then wash hands in pan of soiled water.

5-202.12 Provide at least 100F water at handsinks. 5-202.12(C) A self-closing, slow-closing, or metering faucet shall provide a flow of water continuously for at least 15 seconds.observed hand sink not operational because pump not working.

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 multiple tcs foods cold held above 41°. CDI returning to commissary

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 most date mark applicable foods date marked but a few not. CDI returning to commissary

3-302.15 Wash fruits and vegetables prior to use. 3-302.15 Wash fruits and vegetables prior to use. - Observed avocados in flip top. According to PIC they had been washed however sticker was left on avocados. PIC encouraged to wash produce at the commissary and remove labels.

4-202.11 Multiuse 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 wooden spoons uncleanable due to wear.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf 5-103.12 Provide water under pressure to all fixtures.-Pf observed no water available to hand sink or 3 comp sink CDI leaving for commissary and repairs

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf- REPEAT- PIC was unable to discuss all questions related to food safety, PIC did not have certification of food protection manager, and had several priority violations noted during the inspection. CDI- EHS discussed risk factor intervention questions with PIC. EHS provided PIC with helpful MCPHD food safety posters via email.

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- REPEAT- PIC was unable to provide documentation of being certified in a food protection managers course.

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. PIC unable to provide written documentation of vomit and diarrheal clean up events. CDI- EHS provided PIC with MCPHD written procedures form for vomit and diarrheal clean up event. PIC and EHS reviewed all aspects of the clean up plan.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed bottom of sour cream squeeze bottle stored on top of RTE radish. CDI- PIC voluntarily discarded radishs.

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 . 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 Cut lettuce, queso motza cheese, beans, rice, and grilled peppers without a date. CDI- PIC voluntarily discarded the items.

3-302.15 Wash fruits and vegetables prior to use. - Observed avocados in flip top. According to PIC they had been washed however sticker was left on avocados. PIC encouraged to wash produce at the commissary and remove labels.

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. 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 cloths being used under cutting boards. Cloths are absorbent and not easy to clean.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf- REPEAT- PIC was unable to discuss all questions related to food safety, PIC did not have certification of food protection manager, and had several priority violations noted during the inspection. CDI- EHS discussed risk factor intervention questions with PIC. EHS provided PIC with helpful MCPHD food safety posters via email.

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- REPEAT- PIC was unable to provide documentation of being certified in a food protection managers course.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC handle payment kiosk and credit card, don gloves, to prep food without a hand wash. CDI- prior to any cross contamination EHS instructed PIC to wash hand properly before preparing food. EHS observed proper hand washing after instruction was provided.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed ceilantro warped in cloth towels. CDI- PIC voluntarily discarded the item.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety - REPEAT- Observed green salsa and red salsa in both low boy coolers without an date. PIC stated the items were prepared this morning and would be kept another day if not sold. CDI- PIC was able to properly date the items. NOTE: Point deduction has remained the same since a great improvement has been noted from last inspection. However, if the violation is noted during the next inspection full point deduction will occur.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed PIC with hair on the head without a proper head covering preparing RTE foods.

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

2-102.11 (A), (B) and (C) (1), (4) - (16) 2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. -Pf- PIC was unable to demonstrate knowledge of safe food handling practices. CDI- Education provided on how to demonstrate knowledge and provide safe food handling practices.

2-102.12 (A) Certified Food Protection Manager -REPEAT- Observed PIC unable to provide documentation of being certified in an ANSI accreditation food protection managers course.

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

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

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 ham, steak, green salsa, red salsa and rice all without dates. PIC stated rice, green salsa, and red salsa were made early this morning and would be kept another day if not sold. CDI- PIC voluntarily discarded the items that were made yesterday and was able to date items from today that would be kept another day.

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 rice, green salsa, red salsa and cut lettuce cooling at ambient air. PIC stated items were being portioned prior to the inspection starting. CDI- PIC was able to place items in cold holding equipment uncovered and placed on temporary TPHC to be discarded by 6PM. NOTE: Permit states cooling shall occur at the commissary and that cold holding equipment shall be used on the MFU to only cold hold TCS foods at or below 41F.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed MFU front door and window open, not in use, and without proper protection from outdoor pests. 6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed flies throughout the MFU.

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

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf-REPEAT- Observed no hot water at the start of the inspection. CDI- PIC voluntarily closed to make adjustments to propane. EHS observed hot water by the end of the inspection.

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

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cut lettuce, cut tomatoes, rice, cheese, beans, sour cream, red salsa, and green salsa all above 41F. See temp chart. Observed prep unit functioning at 48F. PIC voluntarily discarded the items. A VR will occur no later than 9/19/21 to ensure all TCS foods are kept at or below 41F and the cold holding equipment is functioning properly.

4-501.11 Maintain equipment in good repair. - Observed prep unit functioning at 48F and keeping TCS foods above 41F. EHS will follow up with MFU as required to ensure all TCS foods are at 41F or below and equipment is functioning properly.

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

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf- Observed no hot water at the start of the inspection. CDI- PIC voluntarily closed to make adjustments to propane. EHS observed hot water by the end of the inspection.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no employees with certified food protection manager certification. PIC stated he was looking into the course next month. - REPEAT - 2 -

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser not dispensing paper towels at beginning of inspection. CDI - PIC repaired paper towel dispenser by end of inspection. - 1 -

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies inside of MFU during inspection. - 0 -

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket reading 0ppm chlorine sanitizer. CDI - PIC corrected sanitizer concentration to 200ppm. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Observed few wiping cloths with food debris present. Change out wiping cloths as needed. - REPEAT - 0.5 -

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - Observed PIC unable to provide documentation of being certified in an ANSI accredited food protection managers course during the inspection. Work towards certification. NOTE: No signature occured due to covid19 pandemic however PIC MARTIN RODRIGUEZ was present during the inspeciton.

2-103.11 (M) Person in Charge-Duties - PF- During the inspection and discussion PIC was unable to discuss an employee health policy. PIC had a MCPHD employee health poster on the MFU. A VR will occur no later than 2/21/21 to ensure an employee health policy is implemented on the MFU. EHS provided PIC with a written MCPHD health policy in Spanish.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed employee drinks stored on a food prep surface.

2-301.14 When to Wash - P- Observed PIC adjust clothing with gloved hands while preparing foods without discarding gloves and washing hands. CDI- Education was provided and EHS observed proper hand washing.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed PIC adjust clothing with gloved hands without discarded gloves and washing hands. CDI- Education was provided and EHS observed proper glove change and hand wash.

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 pork, green salsa, red salsa, and chicken all without dates. PIC stated items were made this morning and may be kept an extra day if not sold. CDI- PIC was able to properly date mark the TCS foods.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. - Observed wiping cloths with food debris left on them.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf- REPEAT- Observed no hot water available at the start of the inspection. PIC failed to obtain hot water by the end of the inspection. PIC voluntarily closed. A VR will occur no later than 2/21/21 to verify hot water is obtained. MFU may not operate until hot water is obtained and proof provided to EHS.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - Observed PIC unable to provide documentation of being certified in an ANSI accredited food protection managers course during the inspection. Work towards certification. NOTE: No signature occured due to covid19 pandemic however PIC MARTIN RODRIGUEZ was present during the inspeciton.

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 beans, cut lettuce, cheese, and cut tomatoes all miss a proper cooling rate in the flip top unit. PIC stated items were cooling since 3PM, when they were out in preparation. Items had no rate of change in cooling. See temp chart. CDI- PIC placed items on TPHC 3-7PM, to be discarded. 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 pork and rice miss cooling parameter rates. See temp chart. PIC stated items had been cooling since 3PM. CDI- PIC reheated items to 165F.

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 cooling rates missed for cut lettuce, cut tomatoes, cheese, rice and pork. Items were said to be cooling since 3pm in flip top units and covered in low boy units. CDI- PIC placed all items on TPHC 3-7pm to be discarded.PIC was informed all cooling shall occur at the commissary with the above approved methods.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed back and front doors open without protection from out door pests.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf- Observed no hot water available during the start of the inspection. CDI- PIC provided hot running water to each fixture on the MFU.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.-REPEAT- Observed PIC unable to provide documentation of being certified in an ANSI accredited food protection managers course during the inspection. Work towards certification. NOTE: No signature occured due to covid19 pandemic however PIC MARTIN RODRIGUEZ was present during the inspeciton.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed cut lettuce (50F), cheese (45F), beans (45F), and raw beef (50F) all above 41F. CDI- PIC voluntarily discarded the raw beef and cut lettuce. PIC placed cheese and beans on a 4 hr tphc, 2PM-6PM to be discarded.

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

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

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. - Observed several dry wiping cloths stored with food debris on them.

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

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed raw eggs stored above RTE pork and bottled drinks in the low boy cooler. 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- Observed chicken at 47F on the counter. PIC stated the item had been there since he opened at 11AM. CDI- PIC voluntarily discarded the item.

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

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf - Observed no hot water at any fixture at the start of the inspection. CDI- PIC provided hot water by the end of the inspection.

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

2-301.14 Wash hands after activities that contaminate them. Wash hands before donning gloves and between gloves uses. -P- Observed PIC handle soiled equipment and trash, don gloves without a hand wash, to preparing RTE foods on the grill. CDI- Before any cross contamination occurred EHS instructed PIC to wash hands before donning gloves and preparing RTE foods. After instruction was provided EHS observed proper hand washing.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed PIC preparing RTE foods with hair on the head however not wearing a proper 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. - REPEAT- Observed fan/heat vent covers in need of cleaning due to grease residue build up. Clean 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 stored with retail and single use items.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cut lettuce (52F), cheese (51F), rice (47F), beef (46F), chicken (48F), and pork (47F) all above 41F. EHS observed prep unit functioning at 50F. PIC voluntarily discarded all the items. Unit has enough equipment to maintain cold holding temp of 41F or below. A VR will occur no later than 8/11/19 to ensure all TCS foods are kept at 41F or below.

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

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed wiping cloths stored in water at 0 ppm Cl. PIC provided a Cl concentration of 50 ppm Cl.

4-501.11 Maintain equipment in good repair. - Observed small flip top prep unit functioning at 50F. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed two portable cutting boards in need of replacing or resurfacing due to deep cuts and grooves. 4-101.19 Nonfood-Contact Surfaces - Observed cloths being used under cutting boards to help prevent the boards from slipping. The cloths are absorbent and are not easy to clean. Ensure all non food contact surfaces are smooth, durable and easy to clean.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed several floor fans with grease and dirt debris build up. Clean items as often as needed to prevent and reduce the build up.

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

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 fan/heat vent covers in need of cleaning due to grease residue build up. Clean as often as needed to prevent and reduce the build up.

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

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed raw chicken stored in a container above RTE steak in the low boy cooler. CDI- PIC was able to correct the storage order since there was no physical cross contamination.

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 containers of steak covered in the low boy at 67F. PIC stated the items were cooked last night and placed in the low boy to cool. The item did not meet the 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 - 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 red salsa, green salsa, barbacoa, steak, chicken, beans, and rice all without dates. PIC stated the items were from yesterday. CDI- PIC voluntarily discarded all TCS foods that did not bare a date.

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 containers of steak covered, in the low boy, not meet proper cooling parameters. CDI- PIC voluntarily discarded the items. EHS explained to the PIC how to properly cool TCS foods. Ensure cooling of TCS foods occurs at the commissary in approved methods. Ice bath, walk in cooler or freezer, and/or blast chiller were explained to the PIC.

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

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. 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 ac/heat vent in need of repair. Also observed hard to reach areas of the floor in need of cleaning due to minor food debris and grease residue build up.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed sticker residue on metal pans stacked together that were stored clean according to PIC. CDI- pans were moved to large utensil on comp sink to be properly washed before the next use.

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 motza cheese, beans, green salsa, and red salsa all dated for 3/8/19. Also observed rice without a date. CDI- PIC voluntarily discarded the items.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.- Observed wiping cloths stored in a sanitizer bucket at 0 ppm Cl. Ensure wiping cloths are stored in at least 50 ppm Cl or 150 ppm QUAT.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.- Observed single use plates and trays stored with food contact surface facing up. Ensure these items are inverted.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- Observed shelving throughout the unit in need of cleaning due to grease residue and build up. Clean non food contact surfaces 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. Provide a cap or cover.

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

2-301.14 Wash hands after activities that contaminate them. Wash hands before donning gloves and between gloves uses. -P- Observed PIC enter the unit, don gloves, and prepared RTE foods. CDI- Education was provided by the EHS to the PIC on when to wash hands, PIC voluntarily discarded RTE tortillas, washed hands properly and donned gloves.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed raw beef in a container stored above RTE salsa in containers. No physical cross contamination was observed. CDI- PIC was able to correct the storage order.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed cooked peppers (98F), beef (123F) and pork (112F) all below 135. CDI- PIC reheat items to at least 165F. See temp chart.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- PIC was unable to provide a thin probe thermometer for use during the inspection. A VR will occur no later than 12/16/18 to ensure the unit obtains a thin probe thermometer.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.- Observed no person in charge able to provide documentation of being certified in an ANSI accredited food protection managers course. Work towards more certifications.

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 peppers and salsa without dates. According to the PIC all items were prepared the day before the inspection. CDI- PIC was able to back date the items. NOTE: Ensure all TCS foods bare a date they are prepared if they are not intended to be use the same day.

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

6-202.15 Protect outer openings of establishment from insect or rodent entry. - REPEAT - Observed both front doors open during the inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.- Observed in use wiping cloths stored in water (0 ppm Cl). PIC put wiping cloths in sanitizer at 100 ppm Cl.

3-302.15 Wash fruits and vegetables prior to use. - NOTE: PERMIT VIOLATION - Unit is not permitted to wash fruits and vegetables on the unit due to the lack of prep space. EHS observed unwashed lettuce, tomatoes, onions and avocados on the unit. Ensure unwashed produce is washed at the commissary.

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

2-103.11 (A)-(L)Person-In-Charge-Duties - PF- Inspection history has shown that the units PIC has not been able to hot hold TCS foods properly for three inspections. It is the PICs duty to ensure employees are trained in maintaining TCS foods at proper temperature. During the last inspection and current inspection EHS did not observe any employee monitoring TCS food temps. CDI- Education was provided to all employees on how to properly monitor TCS food temps and what to do when the TCS items are out of temp. NOTE: Permit action may occur if the violation is noted again. Unit has been holding TCS foods on counters and above stove top on a metal shelf at room temp.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several metal lids and containers with sticker residue left on them. CDI- Items moved to large utensil sink. PIC stated the items would be properly cleaned at the commissary.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P REPEAT- Observed rice (120F), cooked onions (87F), cooked peppers (87F), cooked steak (107F), cooked chicken (91F), cooked pork (87F), and cooked ground pork (87F) all below 135F. CDI- All items were reheated to at least 165F. See temp chart. NOTE: This is the third inspection in a row with hot holding being a violation. Permit action may occur if the violation is noted again during an inspection or visit. NOTE: EHS provided PIC with a TPHC form. EHS explained how TPHC is monitored and conducted.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed red salsa (61F) and green salsa (66F) both above 45F. CDI- Items were voluntarily discarded. NOTE: In 2019 all TCS foods must be kept at or below 41F. NOTE: EHS provided PIC with a TPHC form. EHS explained how TPHC is monitored and conducted.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P- Observed sanitizer well above 200 ppm Cl, turning test strip dark purple almost black. CDI- PIC was able to add water and bring the concentration to 100 ppm Cl.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - REPEAT - Observed both front doors open during the inspection.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.- REPEAT- Observed sanitizer bucket with wet wiping cloths stored on the floor.

3-302.15 Wash fruits and vegetables prior to use. - NOTE: PERMIT VIOLATION - Unit is not permitted to wash fruits and vegetables on the unit due to the lack of prep space. EHS observed unwashed corn, tomatoes, and avocados on the unit. Ensure unwashed produce is washed at the commissary.

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

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

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P- REPEAT- Observed employee take an order with pin and paper, wash hands, and at the end of the procedure the employee turned the faucet off with bare hands. This action recontaminates ones hand. CDI- EHS provided education on how to properly wash hands. After education was provided EHS observed proper hand washing. 2-301.14 Wash hands after activities that contaminate them. Wash hands before donning gloves and between gloves uses. -P- Observed an employee enter unit, touch face, take an order and then don gloves to prepare RTE food. EHS also observed an employee take an order without changing gloves attempt to prepare food. CDI- Before any cross contamination occurred EHS instructed a hand wash must occur. EHS observed proper hand washing after instruction was provided.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - REPEAT- Observed cow tongue (127F), cooked peppers (71F), and chicken (115F) all below 135F. CDI- Employee reheated items to 165F or above. See temp chart.

6-202.15 Protect outer openings of establishment from insect or rodent entry.-Observed front door open during the inspection. Door must remain closed or install mesh to keep pests out.

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 braclets on wrist.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.- Observed sanitizer stored on the floor with wet wiping cloths.

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

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 wash hands less than 15 seconds. CDI hands washed. 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P. Observed employee go on and off truck to handle generator and put on gloves to continue food prep. CDI hands washed.

, 3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P. Observed employee chopping lettuce with bare hands. CDI lettuce discarded.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed handsink with spoons, bucket, and towels stored inside. CDI items moved. Repeat.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw chicken stored on top of mozzerella in reach in. CDI item rearranged.Repeat.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed carne, refried beans, and jalepenos on counter and in steam mtable holding below 135F. CDI items placed on stove for reheating.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed rice on counter at 80F and beef in reach in at 53F. CDI placed in reach in for cooling uncovered.

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 barbacoa, lengua, salsa verde, salsa rojo, and beef cooling in covered plastic containers stack on top of each other in reach in. CDI items separated uncovered and placed in a separate reach in for cooling. Foods shall be cooled at commissary and not on the truck.

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

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 knife holder that was made out of wood and not sealed.

5-103.12 Provide water under pressure to all fixtures.-Pf. Observed tank run out of water. CDI facility filled tank and was able to have adequate water supply.

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

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed PIC on unit with no knowledge of major illnesses and symptoms they should not work with. CDI by education and explaining policy and providing EHP poster. Repeat.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed handsink with bowls and containers inside. CDI items moved from sink.\ •\\

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw eggs on top of shredded cheese. CDI items relocated.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Foods that are 41F and below have 7 day shelf life and foods 42-45F have a 4 day shelf life. Observed lengua, beef, barbacoa, refried beans, beans, jalepenos, rice, chicken, pork, chorizo, green salsa, and red salsa not dated. CDI items dated. Repeat.

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

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed doors and window open and no screen to protect from outdoors. Repeat.

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

2-101.11 PIC shall be present during all hours of operation.-PF. Observed PIC not on unit for begining of inspection. 2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC without ANSI accredited certification. FAcility has until January 27th, 2017 to have certification.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed employees with no knowledge of the health policy. CDI health policy printed out.

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 only wash hands with water. CDI hands washed properly. 2-301.15 Only wash hands in handwashing sink.-PF. Observed employee wash hands in dish sink. CDI hands washed at handsink.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed bowls stored in handsink in the begining of the inspection. Repeat. CDI items moved.

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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed rice, barbacoa, cow tongue, chicken, pork, and refried beans that were not dated. CDI items dated.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front and back door, and window open without a screen to protect from bugs.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee working with a watch and ring. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food without a hair restraint.

General Comment - 2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC without food manager's certification. Facility has 210 days to comply.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed several items stored inside handsink basin. CDI - items removed to make handsink accessible.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed no sanitizer on unit. CDI - bleach purchased from gas station and made up on site during inspection by inspector.

General Comment - 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer spray bottle and a bottle of oil not labeled. CDI - by labeling.