EL COMALAPA

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 PIC with expired serve safe certificate. A CFPM shall be present during all hours of operations.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed equipment and utensils being stored in hand sink and a fan blocking access for hand washing. CDI: PIC removed fan and items from hand sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a ziplock bag of raw chorizo and a bag of raw pork being stored on top shelf of prep reach in cooler above ready to eat foods. CDI: PIC re-arranged items to proper storage order.

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 spray bottle of chlorine sanitizer being stored over 3 comp sink in which concentration level of sanitizer measured 0ppm. CDI: PIC added chlorine to bottle which increased concentration level to 200ppm. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed a container of steak being held on prep counter at 78F. PIC stated steak was pulled from cooler approximately 30 minutes prior. CDI: PIC placed steak on grill to reheat for hot holding. Steak reached 212F. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed individually portioned containers of salsa, containers of shredded lettuce, shredded cheese, diced tomatoes and shredded cabbage being held in prep flip top cooler and a container of cow tongue being held in prep reach in cooler all above 41F. See temp chart. CDI: PIC voluntarily discarded salsa and cow tongue and placed rest of items in freezer to rapidly cool. Cooler appeared to be holding rest of items at proper temperature. 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 pork, bean and cheese pupusas, and steak being stored in reach in cooler and a ziplock bag of cow tongue being held in prep reach in cooler all missing date marks. CDI: Cow tongue was discarded due to being out of temperature and all other items were date marked. 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 several working squeeze bottles and containers of sauces and condiments being stored in prep reach in cooler unlabeled. Label all working containers of food. REPEAT.

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 on gasket and door frame of stand up reach in cooler. Clean as needed. REPEAT.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed an absorbent, cloth floor mat being used to cover most of MFU floor. Remove absorbent floor mat.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed EHP that did not include restrictions and exclusions and no signed attestation. -CDI- EHS educated PIC, provided copy and PIC and food employee signed at time of visit. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- Observed no written V&D cleanup procedures. -CDI- EHS provided handout. -0- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.12 (A),(B) (C) 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) and use a clean barrier such as a disposable paper towel when touching surfaces such as a manually operated faucet handle to avoid recontaminating hands. -P- Observed PIC Wash hands and not use a barrier to turn off the faucet. -CDI- EHS educated PIC on using a barrier and PIC properly rewashed hands. -0- 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 .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw chorizo stored over beans and rice. Observed masa, cooked taco chicken, and beans and cheese pupusa mixed commingled in container with raw chicken. -CDI- EHS educated PIC on proper storage order and PIC corrected storage order. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer at 10ppm. -CDI- PIC corrected to 50ppm. -0- 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

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 carne asada prepared prior day at 60F. -CDI- PIC voluntarily discarded items. **COOLING NOT PERMITTED ON MFU.** **ANY FOOD REMAINING FROM PREVIOUS DAY MUST BE DISCARDED OR TAKEN TO COMMISSARY TO DISCARD** -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed black beans holding at 106F. Observed water very low in steam unit. -CDI- PIC reheated to 165F. EHS educated PIC about steam unit water more full to help ensure that food is maintained at proper temperatures. -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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed crema and housemade tomato salsas above 41F in prep unit. Observed housemade horchata containing milk above 41F from drink dispenser. Observed 2 blocks of mozzarella cheese sitting out at ambient air at 70F. -CDI- EHS educated PIC on maintaining crema at bottom of prep unit and not filling container with housemade salsas too full. PIC placed items in RIF to cool back down and voluntarily discarded horchata. -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 .

3-501.17 (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)./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). Observed no date marking on lengua, squeeze bottles with housemade sauces and housemade horchata (containing milk). Per PIC, items were prepared 1-2 days prior. -CDI- PIC properly date marked items. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 carne asada prepared prior day that did not meet cooling parameters. -CDI- EHS educated PIC on proper cooling methods but also that cooling is not permitted on MFU and item was voluntarily discarded. **REPEAT** -1- 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 multiple squeeze bottles missing labels. **REPEAT** -2-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door open with fly screen open at start of inspection. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees with no protective head coverings. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in 0 ppm chlorine. -0-

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 scoop handle stored inside of bag of cooked lengua touching food. 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handle stored in sugar touching sugar. -0-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed ninja labeled “household use only”. -0- 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards no longer smooth or easily cleanable due to multiple cuts. Replace or resurface.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving, exterior surface of freezer, exterior surface of blender container and other NFCS of blender, and exterior surface of squeeze bottle stored as clean in need of cleaning. Increased and more thorough cleaning frequency recommended. -0-

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 cooked pork cooling less than 1 hour tightly covered in refrigerator. Covering removed. 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 oil and condiment squeeze bottles without labels. Labels added. Repeat.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Eggs stored over tortillas. Eggs moved to bottom or reach in. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-101.11 Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. - Pf. Observed bottle of of sanitizer not labeled. Label added. 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 oil and condiment squeeze bottles without labels. Labels added. Improvement since last inspection. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in prep cooler and refrigerator that are held above 41 F. PIC stated that items were placed on unit this morning at 9 am. CDI- items were placed in prep unit to chill and refrigerator was rearrange to allow for proper cooling. 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 .

7-101.11 Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. - Pf. Observed container of sanitizer that was not labeled located under hand sink. CDI- container was labeled. -zero-

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 items cooling in refrigerator that are large and over stacked. CDI- containers were separated into two separated bags and allowed to properly cool. 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 .

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed thin-probe thermometer that is in working order. Thermometer is not working properly. Replace battery or thermometer. VR- facility has up to ten days to repair or replace thermometer. For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees preparing food not wearing hair restraints.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed two cups without handles stored inside salt and sugar containers across from prep cooler. CDI- cups were removed.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed dishes in hand sink at beginning of inspection. CDI-PIC removed dishes to make sink accessible. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chorizo stored behind ready to eat repollo in flip top. CDI-PIC moved raw chorizo to be in front of repollo For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed ground beef on table below 135F, see temperature chart. CDI-PIC reheated the ground beef to be 182F. 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 .

5-103.12 Provide water under pressure to all fixtures.-Pf Observed no water under pressure at 3 compartment sink or hand sink after EHS washed hands. No more potable water in tank. PIC voluntarily closed MFU to take back to the commissary to obtain water. EHS will follow up to ensure water was obtained before MFU operates again.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed multiple metal and plastic dished stored in and on top of hand sink at beginning of inspection. CDI-PIC moved all items from hand sink.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed papusas and tortillas stored in direct contact with cloth rags. CDI-PIC voluntarily discarded papusas and tortillas.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed spray bottle of chlorine sanitizer with concentration of 0ppm. CDI-PIC added more bleach and concentration was 100ppm. 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 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed employee wash and rinse knives but did not sanitize. CDI-PIC washed, rinsed, and properly sanitized knives after making and testing sanitizing solution in right basin of 3 comp sink. 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-lh

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed single serve salsa verde cups above 41F, see temperature chart. CDI-PIC voluntarily discarded salsas. 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 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed several knives stored between wall and prep unit that is not sanitized. CDI-PIC removed and washed, rinsed, and sanitized knives.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees medication stored in refrigerator above foods used for operation. CDI-PIC put medications on bottom shelf away from foods for operation.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed two (2) raw animal food portions (raw shell eggs and container of raw marinated chicken) stored above cheese and pupusas inside standup reach-in cooler. EHS observed Spanish language reach in storage order guide on cooler door. CDI: storage order was corrected.

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: 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 no dates on two (2) food items (beef tongue and bagged cooked rice and beans). CDI: PIC properly verified dates of preparation (06/02) and food was date marked

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 five working containers (bin of flour, metal seasoning shaker, oil squeeze bottle, and identical yellow squeeze bottles of ranch and ketchup). CDI - Bottles were labeled via station marking and/or direct labeling. REPEAT. Note: No escalation due to some improvement from previous inspections; PIC was able to identify each item prior to EHS labeling and some previously noted items (salt bin, Crema bottles, etc.) have been properly labeled prior to corrections.

3-306.12 (A) Condiments shall be protected from contamination by being kept in dispensers that are designed to provide protection, protected food displays with proper utensils, original containers designed for dispensing, or individual packages or portions. Observed one (1) customer utilizing non TCS sauce bottle provided by PIC, outside of MFU, before returning it to MFU operator. Do not allow customers to use multi use containers of condiments outside of MFU.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in bleach solution between 10-50ppm chlorine solution. CDI - PIC added bleach until ppm of approximately 100 was observed. REPEAT. Note: No escalation due to some improvement from previous inspection; wiping cloths were no longer stored in bucket at 0 ppm. Properly concentrate sanitizer to effective levels.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed single use ramekin stored in salt as dispensing utensil. CDI - EHS donned glove and removed single service article from salt.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed four (4) knives with blades stored between prep top cooler and adjacent wall. CDI - Blades were pulled from crevice space and place in sink for later corrective cleaning.

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 four (4) stacks of single service articles (paper plates, to go boxes, etc.) stored with exposed food contact surfaces. All articles on top shelf were stored properly. CDI - EHS and food employee reoriented single service articles to prevent potential contamination.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf PIC did not provide written procedures for employees to follow. CDI- provided V&D written procedure form. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 containers of oil and chicken seasoning at grill.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in water < 50ppm chlorine solution. CDI

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no hot water on the MFU upon arrival. CDI- repaired by PIC

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- EHS provided PIC with a written copy and poster.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed bottled employee drinks half empty stored with customer beverages. CDI: stored properly and relocated.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed raw chorizo inside pre unit stored above cooked lengua. Observed raw shell eggs stored in reach-in cooler above other ready to eat foods including salsa and pupusa filling. CDI: storage order was corrected.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded lettuce in prep cooler 49F and shredded cabbage stored inside reach-in cooler at 60F. CDI- voluntary discard by PIC 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://youtube/bRvqAETDjQU and Safe Food Temperatures https://youtube/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 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 foods inside prep cooler and reach-in cooler including cooked lengua, pork, salsa verde and rojo, cheese and bean filling, and pork and cheese filling that were made yesterday without a date mark. CDI: proper dates placed on products.

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 labels missing from bin of flour, seasoning, salt, and squeeze bottle of oil.

Repeat: 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed unit doors and windows open without screen upon arrival. Keep doors and windows closed or screened.

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 hair restraints.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded lettuce in prep cooler 52F. CDI- voluntary discard by PIC 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle containing degreaser cleaner. CDI by labeling container.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed unit doors and windows open without screen upon arrival. Keep doors and windows closed or screened.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sani bucket containing 0ppm chlorine. CDI mixed new solution and test at 100ppm.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken over RTE lettuce, observed raw eggs over RTE Salsa, observed raw pork behind mayo. CDI-EHS explained raw items and moved all items to the correct place. For more information on food storage order please visit: http://meck.co/FoodSafety

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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 1 bottle of sanitizer (CL) with no label. CDI-PIC labeled. REPEAT.

5-202.12 Provide at least 100F water at handsinks. Observed no hot water at hand sink. CDI- water heater adjusted. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sink without hand soap. CDI added hand soap.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizing solution in spray bottle testing over 200ppm chlorine. CDI by diluting solution and testing at 100ppm. 7-101.11 Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. - Pf Bleach labeled as sanitizer. CDI - diluted to sanitizer strength.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle in flour.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed 3 comp sink in use to wash utensils. Observed water at 98F. CDI added hot water and test at 112F.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no hot water at begins of inspection. CDI- water heater adjusted. Observed hot water 120F.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed package of raw chorizo sausage stored in direct contact with cooked beef tongue in upright cooler. CDI by rearranging storage order.

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 container of rice and beans stored on counter top < 135F. CDI by reheating on grill to > 135F and hot held.

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; PIC could not show proof of having CFPM certification. Please have copy of certification on truck at all hours of operation.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf; Paper towels were not provided in dispenser at hand sink. CDI. PIC provided a roll of paper towels during inspection. Please keep dispenser stocked or nearby hand sink at all times.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P; Chlorine sanitizer in spray bottle was observed above 200 ppm and bleaching out the test strip. CDI. Sanitizer remixed.

2-101.11 (A) PIC shall be present during all hours of operation. -PF - PIC GUADALUPE ANGELES was not present at the start of the inspection. CDI- PIC arrived 10 minutes after the inspection started.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- REPEAT- Observed a veggie slicer stored clean according to employees with food debris left on it. CDI- Employee moved item to utensil sink to be properly cleaned prior to next use. NOTE: Point deduction has remained the same since the violation has been noted to be an improvement. However, if the violation is noted again during an inspection point deduction will increase.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed three cutting board/mats 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 hood system and hard to reach areas of shelving in need of cleaning due to grease and food 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.

2-301.14 When to Wash-P- Observed employee conduct raw food prep with gloved hand and utensil without washing hands before starting RTE food prep. CDI- Before any cross contamination occurred EHS instructed PIC to have employee wash hands in between tasks. EHS observed proper hand washing after instruction was provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several knives and veggie slicers stored clean according to PIC with food debris left not them. CDI- PIC moved items to utensil sink to be properly washed before next use.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- REPEAT- Observed cut tomatoes, in prep 30 mins prior to inspection according to PIC, at 53F and attempting to cool. CDI- PIC was able to place items on a temporary TPHC 11AM-3PM to be discarded. NOTE: Permit states all cooling shall occur at the MFU commissary. Cold holding equipment on MFU shall be used to maintain TCS foods at 41F or below.

6-202.15 Protect outer openings of establishment from insect or rodent entry. -REPEAT- 6-501.111 Keep the premises free of insects, rodents, and other pests. - REPEAT- Observed screen door damaged, back door open, and 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. - Observed hot holding, cooking, and cold holding equipment in need of cleaning due to food debris. Clean as often as needed to prevent and reduce the build up.

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

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. -REPEAT- Observed ac condenser and vent in need of repair due to minor damage. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.-REPEAT- Observed stainless steal wall installed with rough groves on the edges. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed ac/heat vent with dark dirt build up. Observed floors of hard to reach area in need of cleaning due to food and grease residue.

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 a food protection managers course.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed bean and cheese pupusas stored with wet rags on them. CDI- PIC voluntarily discarded the food items.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P- Observed bean and cheese pupusas at 67F in the low boy cooler. 60 mins after the first temp items were still 67F. No cooling occurred. CDI- PIC voluntarily discarded the items. NOTE: Permit states no cooling shall occur at the commissary. Cold holding equipment shall only be used to keep cold foods cold.

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- REPEAT- Observed red salsa, green salsa, ground pork, beef tongue, motza cheese and cut cabbage all without dates. PIC voluntarily discarded the items. A VR will occur no later than 8/8/21 to ensure all TCS foods are being properly date marked. PIC was informed a RCP may be encouraged for MFU to implement along with permit action to occur if the violation occurs again during a visit or inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed bean and cheese pupusas not meet a proper cooling parameter from ambient cooling. Items were covered with wet cloth and in low boy cooler. CDI- PIC voluntarily discarded the items. EHS informed PIC how to properly cool foods at the commissary and permit action may occur if the violation occurs again since permit states no cooling shall occur on the MFU.

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 and water squeeze bottles not labeled. Observed in use metal shaker without a label.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed screen door broken and in need of repair. 6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flies throughout the Mfu.

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

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 condenser and vent in need of repair due to minor damage. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.- Observed stainless steal wall installed with rough groves on the edges.

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 a food protection managers course.

2-103.11 (M) Person in Charge-Duties - PF- PIC was unable to discuss an employee healthy policy with the EHS in detail. CDI- PIC was able to show the EHS a mecklenberg county public health employee health policy poster and EHS discussed all parts of the employee health policy with the employees.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed old sticker residue on food contact surfaces. Observed food contact surfaces with minor food debris left on them. CDI- PIC moved the items to the utensil sink to be properly cleaned before next use.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed only prep unit on the Mfu to be functioning at 50F and keeping TCS foods above 41F. EHS observed cheese, cut lettuce, cut cabbage, cut tomatoes, beef tongue, pork, ground pork, chicken, green salsa, and red salsa all above 41F. See temp chart. PIC voluntarily discarded the items. A VR will occur no later than 4/17/21 to ensure the cooler is functioning properly and TCS foods are held at 41F or below. PIC voluntarily closed the Mfu to make repairs.

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, ground pork, beef tongue and cut cabbage all without dates or dates from 3 months ago. CDI- PIC voluntarily discarded the items.

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

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 in use knives stored underneath un washed produce but in between a soiled rag. PIC moved items to utensils sink to be properly cleaned.

4-501.11 Maintain equipment in good repair. - Observed prep unit with a large amount of water on the bottom and operating at 50F. PIC voluntarily closed to address the cold holding issue.

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, hood system, shelving and cold holding equipment in need of cleaning due to food debris and grease residue build up.

5-103.12 Provide water under pressure to all fixtures.-Pf- Observed MFU run out of water during the inspection. PIC voluntarily closed. MFU may not operate without hot running water. A VR will occur later than 4/17/21 to ensure hot running water is provided to each fixture on the MFU.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - REPEAT- Observed floors, walls, ac/heat vent cover all in need of cleaning due to food debris and grease residue 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.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - REPEAT- Observed two coffee cups stored on top of prep top unit.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed garbage stored in hand sink. CDI- PIC cleaned hand sink out.

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 all TCS foods without a date. TCS foods were cut lettuce, cut tomatoes, beans, cut cabbage, green salsa, red salsa, and beef tongue. CDI- PIC was able to properly date mark all items since PIC stated items were from yesterday and this morning. EHS observed all items 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.- Observed in use squeeze bottles and shakers all without labels.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Observed several plastic plates and to go boxes with food debris build up on them.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed portable 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 food debris and grease residue build up on hood system, cooking equipment, cold holding equipment, hot holding equipment, and shelving throughout the MFU.

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - REPEAT- Observed floors, walls, ac/heat vent cover all in need of cleaning due to food debris and grease residue 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.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed two open cups of coffee near food prep occurring.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- REPEAT- Observed raw eggs stored above RTE sour cream in the low boy cooler. CDI- PIC was able to correct the storage order since no physical cross contamination was observed.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- REPEAT- Observed in use sanitizer without a label. CDI- PIC was able to table the sanitizer by the end of the inspection.

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

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.- Repeat- Observed PIC unable to provide documentation of being certified in an ANSI approved food protection managers course. NOTE: No signature occurred due to covid19 pandemic however, PIC GUADALUPE ANGELES was present during the inspection.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed a large container of raw chicken stored over several closed containers of fruit juice. CDI- PIC was able to correct the storage order since no physical cross contamination was observed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed pork at 113F. CDI- PIC reheated item to 178F.

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- REPEAT- Observed green salsa, red salsa, slaw, beans, pork, and steak without proper dates. PIC stated items were either from yesterday or today and would be kept longer than today if not sold. CDI- PIC voluntarily discarded the items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed in use spray bottle of Cl sanitizer without a proper label. CDI- PIC labeled the item.

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

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

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

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

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

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed a veggie slicer and cheese grader stored clean according to the PIC with food debris left on them. CDI- Items moved to utensil sink to be cleaned before next use.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT - Observed cheese, cut tomatoes, green salsa, red salsa, slaw, and steak all above 41F. See temp chart. - PIC voluntarily discarded the items. A VR will occur no later than 3/20/20 to ensure all TCS foods are kept at 41F or below. PIC was informed if the violation occurs again during a visit or inspection a RCP will be encouraged for the unit to implement and permit action may 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 no date marks on red salsa, green salsa, slaw, and beef. PIC stated items were from yesterday or the day before and would be kept another day if not sold. CDI- PIC voluntarily discarded green and red salsa from two days ago and properly dated all other TCS foods.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed back door open without protection from out door pests. Provide a screen or keep door closed.

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

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed reach in cooler and fryer to be non NSF on the MFU.

5-304.13 Protecting Inlet, Outlet and Hose Fitting - Observed water inlet not in use and not protected during the inspection.

4-301.14 Ventilation Hood Systems, Adequacy - Observed a non NSF fryer on the unit and not under a ventilation hood system. Remove non nsf equipment. All equipment that produces grease vapors must be under a functioning hood system.

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. Work towards certification.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed a bowl stored in the hand sink. Observed glass bottles stored in front of the hand sink. CDI- PIC moved items to allow EHS to wash hands. 6-301.14 Post a handwash sign at each handsink. - Observed no hand wash sign at the handsink. EHS provided PIC with a MCPHD hand wash sign.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed red salsa (50F) and green salsa (50F) above 41F. 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. - Observed metal shaker and squeeze bottle in use however not labeled.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed AC unit vent cover in need of cleaning due to black 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. Work towards certification.

2-301.14 Wash hands after activities that contaminate them. Wash hands before donning gloves and between gloves uses. -P- Observed an employee enter the mobile unit and don gloves without a hand wash in attempt to prepare RTE foods. CDI- Before any cross contamination occurred EHS instructed the employee to wash hands before donning gloves. EHS observed proper hand washing after instruction was provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed red salsa (48F), green salsa (47F), and cut tomatoes (50F) stacked to high in a flip top and above 41F. 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- 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 red salsa, green salsa, beef tongue, and cut tomatoes all without dates. CDI- PIC voluntarily discarded the items.

6-202.15 Protect outer openings of establishment from insect or rodent entry.- Observed the front door open and screen open during the inspection. 6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed flies throughout the unit.

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. Work towards certification.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P- Observed an employee handling RTE tortillas with bare hands. CDI- Employee voluntarily discarded the items. EHS instructed the employee to wash hands and don gloves before handling RTE foods with hands or use utensils.

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

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, cut tomatoes, cut lettuce, RTE beef tongue, rice, beans and motza cheese all without dates. PIC stated items were made yesterday. CDI- PIC was able to properly date the items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed sanitizer bucket with in use wiping cloths 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.-REPEAT- Observed in use oil squeeze bottles and metal shakers without proper labeling.

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 and shelving in need of cleaning due to food debris and grease residue. 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. Work towards certification.

2-103.11 (M) Person in Charge-Duties - PF- During conversation PIC was only able to provide EHS with three food borne illness symptoms that would exclude a food handler from working with food. PIC was unable to discuses food borne illnesses, when an employee may return to work after being ill, and any exposures that would exclude an employee from working with food. CDI- EHS provided PIC with an employee health policy and discussed all requirements of the employee health policy.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.- Observed twist top employee water bottle stored on the flip top prep units prep top.

2-301.14 Wash hands after activities that contaminate them. -P- Observed PIC handle raw chorizo and chicken without washing hands before returning to RTE food prep. Observed cross contamination occur from raw to RTE. CDI- Education was provided. PIC voluntarily discarded RTE food. After instruction EHS observed proper hand washing.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed PIC use a gloved hand to handle raw chorizo and raw chicken. Without a hand wash and glove change the PIC used the same gloved hand to handle RTE tortillas. CDI- PIC voluntarily discarded RTE tortillas. After instruction EHS observed proper glove use and 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 45F. -P- Observed red salsa (50F) and green salsa (47-50F) that has been heat treated during prep not meet proper cooling parameters. PIC stated the items were both cooked and cooled early this morning. PIC did not document when item started cooling. PIC stated the TCS food is mixed after heating and then placed in the walk in at the commissary. CDI- PIC voluntarily discarded the items.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- Observed cut lettuce, cut tomatoes, red salsa, green salsa, motza cheese, and beef tongue all without dates. PIC stated items were prepared early this morning and if not used today they wold be kept another day. CDI- PIC was able to properly date items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed red and green salsa not meet proper cooling parameters. CDI- PIC was informed on proper cooling methods and cooling parameters. EHS provided PIC with MCPHD cooling parameter poster.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.- Observed oil on the cook line in use and 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 preparing RTE foods with long hair and without a head cover.

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 trays and plates not inverted and unprotected.

4-501.11 Maintain equipment in good repair.- Observed some shelving rusting above food prep areas.

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

5-205.15 Maintain a plumbing system in good repair.- Observed a minor water pipe leak under the hand sink. 5-304.13 Protecting Inlet, Outlet and Hose Fitting - Observed water inlet not in se and not protected.

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. Work towards certification.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-REPEAT- Observed utensils, plastic containers, metal obtainers stored clean according to PIC with minor food debris left on them. CDI- Items were moved to utensil sink and EHS instructed the items be washed properly at the commissary before use.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- REPEAT- Observed cut lettuce (50F), salsa (50F), and cheese (50F) in the flip top, stacked above fill line on containers, and above 45F. CDI- PIC voluntarily discarded the items. NOTE: Permit action did not occur since EHS has noted a great improvement on cold holding from last inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests.-REPEAT- Observed flies throughout the unit. 6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - Observed dead flies on the light near the back door.

3-304.14(D) Maintain sanitizer containers for in-use cloths free of visible debris and soil.- Observed sanitizer bucket, with in use cloths, with floating debris. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.- Observed several wiping cloths in use and left on the flip top cutting board.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. -REPEAT-Observed chipping paint and exposed wood (absorbent) throughout the units floors and walls. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -REPEAT- Observed floors and walls in need of cleaning do to food debris and grease residue build up. Clean as often as needed to prevent and reduce the build up.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.- Observed light near back door not protected with a shield. PIC unable to confirm bulb is shatter-resistant.

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. Work towards certification.

2-301.14 Wash hands before donning gloves and between gloves uses. Wash hands after activities that contaminate them. -Observed PIC handle money and don gloves without a hand wash. Also observed PIC handle raw chicken without a hand wash in attempt to prepare RTE foods. Before any cross contamination occurred EHS instructed a hand wash. No water on unit. Unit voluntarily closed. CDI- EHS provide education on when to wash hands. NOTE: PIC was informed if the violation occurs again permit action may occur.

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 PIC bare hand RTE tortilla from the grill. CDI- PIC voluntarily discarded the items. EHS provided PIC with education on not to use bare hands when preparing RTE foods.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed soiled dish plastic and metal containers stacked inside of the hand sink. CDI- PIC removed items. EHS informed PIC the hand sink is only used for hand washing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed utensils, plastic containers, metal obtainers stored clean according to PIC with minor food debris left on them. CDI- Items were moved to utensil sink and EHS instructed the items be washed properly at the commissary before use.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed beef (120F) and beans (100F) both below 135F. CDI- PIC voluntarily discarded the items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P-REPEAT- Observed cheese (56F), cut lettuce (61F), diced tomatoes (61F), cut pickled cabbage (69F) and salsa (51F). PIC voluntarily discarded the items. A VR will occur no later than 8/11/18 to ensure the unit is cold holding TCS foods at or below 45F. NOTE: PIC was provided with a TPHC form. NOTE: PIC was informed if the violation occurs again permit action may occur.

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 cut lettuce, cut tomatoes, cut pickled cabbage, and salsa without any date marks. PIC stated the items were made a couple days ago. Items were voluntarily discarded by PIC. A VR will occur no later than 8/11/18 to ensure the unit is properly date marking TCS items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- REPEAT- Observed sanitizer spray bottle and several cleaning spray bottles without a label. CDI- PIC voluntarily discarded the items.

6-501.111 Keep the premises free of insects, rodents, and other pests.-REPEAT- Observed an abundant amount of flies throughout the unit.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.- Observed several plastic trays stored above a food prep area with food debris splatter left on them.

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

5-103.12 Provide water under pressure to all fixtures.-Pf- Observed unit unable to provide water to any fixture on the unit. Unit voluntarily closed. A VR will occur no later than 8/11/18 to ensure unit obtains hot running water.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. -REPEAT-Observed chipping paint and exposed wood (absorbent) throughout the units floors and walls. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed floors and walls in need of cleaning do to food debris and 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 items stored above food prep areas.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.- REPEAT- Observed PIC without a certification in a food protection managers course. Work towards certification.

2-301.14 Wash hands before donning gloves and between gloves uses. Wash hands after activities that contaminate them. -P- Observed PIC handle money and don gloves without a hand wash. Also observed PIC handle raw pork without a hand wash before returning to RTE food prep. CDI- EHS explained to PIC when hand washing is needed. After instruction EHS observed proper hand washing.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed PIC handle raw pork with a gloved hand and then grab RTE onions with the same gloved hand. This action resulted in cross contamination of raw food to RTE foods. CDI- PIC voluntarily discarded the RTE onion. Education was provided on when a glove change is needed and when hand washing shall occur.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed cheese, diced tomatoes, cut lettuce, and salsa all above 45F, see temp chart. CDI- PIC voluntarily discarded the items. Unit is functioning at 38F. Item in the flip is stored to high out of the unit to be kept cold.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed several containers of sanitizer without a label. CDI- PIC labeled the items.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - REPEAT- Observed dead bugs inside of the light shield above food prep areas. Remove. 6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed several flies throughout the unit.

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

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf- Observed unit operating without hot water. PIC was able to obtain hot water by the end of inspection.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. - REPEAT-Observed chipping paint and exposed wood (absorbent) throughout the units floors and walls.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.- REPEAT- Observed PIC without a certification in a food protection managers course. Work towards certification.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed red salsa and green salsa both at 50F. CDI- PIC voluntarily discarded the items.

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, and pupusa (pork) filling without dates. PIC stated the items were prepared two days ago with today being the last day to use them. CDI- PIC voluntarily discarded items. NOTE: If TCS foods are prepared and will not be used the day of preparation the items bare a date.

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 in use squeeze bottles and shakers without labels.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C- Observed dead insects in a light shield above sink.

3-304.14(D) Maintain sanitizer containers for in-use cloths free of visible debris and soil.- Observed debris in sanitizer bucket with wiping cloths. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.- Observed wet wiping cloth stored on flip top cutting board.

4-501.11 Maintain equipment in good repair. -REPEAT- Observed chipping and rusted shelving above food prep areas.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.- Observed chipping paint and exposed wood throughout the unit.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. -REPEAT- Observed PIC without a certification in a food protection managers course. Work towards certification.

2-301.14 Wash hands before donning gloves and between gloves uses. Wash hands after activities that contaminate them. -P- REPEAT- Observed PIC handle money, exit unit, don gloves several times and attempt to prepare RTE foods. EHS also observed PIC handle soiled equipment and don gloves without a hand wash. No hand washing occurred by PIC during the inspection. CDI- EHS demonstrated proper hand washing. EHS spoke with the PICs grand daughter over the phone which after PIC was provided with hand washing requirements. EHS observed PIC wash hands and done gloves properly. A VR will occur no later than 1/27/18 to ensure PIC and employees understand when to wash hands.

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 PIC handle RTE food like tortilla and quesadilla with bare hands. CDI- PIC voluntarily discarded items and donned gloves.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed an open quesadilla container stored inside of handsink. CDI- Item was removed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- REPEAT- Observed raw chorizo stored in a container above RTE salsa in containers. EHS did not observe any physical cross contamination. CDI- PIC corrected the storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- REPEAT- Observed metal pans, spoons, and other food contact surfaces stored clean with food debris on them. Items were moved to sink. A VR will occur no later than 1/27/18 to ensure unit has corrected the critical ongoing violation.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork (109F) and beans (97F) both below 135F. 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.- Observed several squeeze bottles not labeled and being used.

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 covering.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- Observed flip top unit cutting board in need of resurfacing or replacing do to deep cuts and grooves. 4-501.11 Maintain equipment in good repair.- Observed some white shelving above food prep areas starting to rust and chip.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-REPEAT- Observed racks, inside of cabinets, inside of prep unit, counter tops, sink area, and doors in need of cleaning do to food debris and grease residue.

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

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee handle raw chicken and then put on gloove and handle RTE food. CDI hands washed and gloves changed.

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

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored on top of salsa verde and salsa roja. CDI items relocated. Repeat. 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chorizo stored on top raw beef. CDI items relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stock pot, hand held slicer, pot, pan, blender, food processor, grater, and metal/plastic covers soiled with food debris. CDI items moved for cleaning. Repeat.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Not A Violation: Observed PIC reheating pork and refried beans in hot well. Food increased only one degree after 30 mins. CDI had food placed on grill to reheat. Food must be reheated on the grill before storing in well.

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

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed thermometer on unit that was in working order. Verification required.

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 bracelet. 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.

3-302.15 Wash fruits and vegetables prior to use. Not A Violation: Observed employee with unwashed produce. PIC stated they wash produce in dish sink. Told PIC all vegetables must be washed at commissary only and not on truck.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips on truck. Verification required.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed racks, inside of cabinets, inside of prep unit, countertops, sink area, and doors in need of cleaning.

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

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed employee with no knowledge of the major reportable illnesses and symptoms. CDI went over policy and provided EHP poster. Repeat.

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

3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw chicken on top of raw beef. CDI items rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled pan, graters, knives, and utensils stored as clean. CDI moved to sink for cleaning, 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed soiled thermometer stored as clean. CDI moved to sink for cleaning,.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed beans, red and green salsa, and ham that was above chill line and in the handsink and holding above 45F. CDI items discarded or placed in reach in. Repeat.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout unit. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open and no screen to protect from outside.

3-304.13 Linens and napkins can only be used to line containers for food service. Observed tortillas stored in linen cloths.

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 tortillas stored in shopping bags. CDI bags removed.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. Facility must obtain permit 210 days from original permit date.

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 employee health policy. CDI policy emailed to PIC. VERIFICATION REQUIRED.

4-702.11 Before Use After Cleaning - P Observed facility using cleaner + sanitizer on work surfaces. No sanitizer available to clean prep surfaces or equipment. CDI PIC obtained bleach. Sanitizer prepared.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed beans reheating in steam well. CDI beans transferred to stove to rapidly reheat. VERIFICATION REQUIRED.

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3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed two containers of lettuce, salsa and tomatoes holding in flip top cooler above 45F. CDI lettuce voluntarily discarded. Salsa and tomatoes placed in reach-in unit. VERIFICATION REQUIRED.

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 no date marking of any products in facility. VERIFICATION REQUIRED.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed only cleaner + bleach available for use. Sanitizer tested at greater than 200ppm. CDI PIC obtained bleach. Sanitizer prepared at 50-200ppm. VERIFICATION REQUIRED.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer available for use. VERIFICATION REQUIRED.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored in grocery bags. Observed chopped lettuce not covered/protected in direct contact with grocery bags.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips provided. VERIFICATION REQUIRED.

5-402.14 Removing Mobile Food Establishment Wastes - PF Observed MFU waste tank heavily leaking. VERIFICATION REQUIRED.