CHILAKA TACOLAB

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 beans being held at 121F in hot holding unit. CDI: PIC placed beans on grill to reheat for hot holding as they had been in unit for approximately 30 minutes.

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 a container of shredded lettuce being held in prep flip top cooler and a working squeeze bottle of sour cream and a larger container of sour cream both being held above41F in prep reach in cooler. CDI: PIC placed all items in ice bath to rapidly cool. Cooler was observed to be maintaining other foods at 41F or below. 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 container of sliced deli ham being stored in grill drawer cooler date marked with an expiration date of yesterday. CDI: PIC discarded ham.

3-302.15 Wash fruits and vegetables prior to use. Observed a container of avocado’s being held in prep flip top cooler with sticker still intact on skin. PIC stated avocado’s were not washed. CDI: PIC removed avocado’s from cooler.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed a set of tongs being stored in a metal container of water in hot holding unit in which water temperature measured 122F. CDI: PIC moved container to grill top to heat water above 135F.

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 a stack of clean equipment being stored directly next to hand sink under paper towel dispenser where they were exposed to splash. CDI: PIC moved containers away from splash zone. REPEAT.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on both doors of prep cooler. Replace torn gaskets. REPEAT.

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 containers or raw beef and raw bacon being stored behind ready to eat foods in grill drawer cooler. CDI: PIC re-arranged items to proper storage order. REPEAT. Points not escalated due to multiple violations on previous report.

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 containing chlorine sanitizer which measured approximately 10ppm. CDI: PIC added chlorine which increased concentration level to 100ppm chlorine.

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 containers of raw chicken and raw sausage links being stored in low boy cooler above 41F. See temp chart. CDI: PIC placed both items in ice baths and placed back in cooler to rapidly cool as he said he had just brought them from the grocery store.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a can of cactus and a box of tortillas being stored on floor of MFU. CDI: PIC placed both items on shelves.

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 a stack of clean equipment being stored directly next to hand sink under paper towel dispenser where they were exposed to splash. CDI: PIC moved containers away from splash zone.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on both doors of prep cooler. Replace torn gaskets.

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

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed no running water on MFU upon arrival for inspection. Observed food already prepared being held in hot holding unit and customer served during inspection. CDI: PIC was able to resolve water issue and all employees washed hands thoroughly.

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 packages of hot dogs being held in same container as raw shell eggs and containers of raw bacon and raw beef being stored behind containers of ready to eat foods in grill drawer cooler. CDI: PIC re-arranged items to proper storage order. 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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw pork being stored on top of a container of raw shrimp in low boy cooler. CDI: PIC re-arranged items to proper storage order. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed a bunch of cilantro being stored directly on wire shelf in prep reach in cooler. CDI: PIC moved cilantro to container and will wash prior to use.

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 several stacks of single use to go containers being stored on shelving outside of their original packaging right side up. CDI: PIC inverted containers to protect against contamination.

5-103.12 Provide water under pressure to all fixtures.-Pf Observed no available water from hand sink or 3 compartment sink on MFU upon arrival for inspection. CDI: PIC was able to identify and resolve the issue to enable water to flow under pressure from both hand sink and 3 compartment sink.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handwashing sink full of dishes at beginning of inspection. CDI - PIC moved pans and sanitized sink. - 1 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken, chorizo, and beef above 41F in reach in (see temperature chart). Ambient air temperature was 46F. PIC stated unit had been open frequently. CDI - Unity was adjusted and ambient temperature dropped to 38F. TCS items were also cooling. - 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 .

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 buildup of oil/grease and hood and back wall. Hood was beginning to drip. Clean

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Sliced ham and hot dogs lacked date marks. Ham and hot dog packages opened this morning. Date marks added. 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 .

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed PIC wash hands and turn off faucet with no barrier. CDI-PIC properly rewashed hands and turned off faucet with paper towel barrier. EHS educated PIC on why we use a barrier to turn off faucet. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced tomatoes and sour cream above 41F, see temperature chart. CDI-PIC voluntarily discarded foods. 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 secondary containers of seasonings with no label CDI-PIC labeled secondary containers.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies inside mobile unit. Keep doors and windows covered with screen or closed to reduce flies. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open at beginning of inspection and PIC opens screen to speak with customers. CDI-PIC closed back door and closed window screen.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board on prep unit with deep grooves. Resurface or replace.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed grease residue on floors and walls next to and underneath cooking equipment. Observed heavy grease buildup on hood. Clean. REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling damaged with exposed wood above steam wells. Observed floor in front of 2 bay sink with exposed not sealed wood. Observed holes in wall to the left of the fryer. Repair.

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 food employee actively working the cash register and taking customer money, employee donned gloves with no hand wash. CDI - Employee removed gloves and washed hands properly.

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 TCS food items opened/prepped on Saturday (per PIC) with no date marking. CDI - Correct date marking was added.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed Chlorine sanitizer bucket below 10 PPM. CDI - Sanitizer was replaced with sanitizer at the proper strength.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed grease residue and drip on the wall of MFU. Ventilation hood in need of cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken, beef, and chorizo hot holding between 110-128F. CDI - Items rapidly reheated on stove. Hot holding well temperature increased. - REPEAT - 3 - For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed open mesh door covering during inspection. CDI - Mesh door covering closed. - 0 -

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on surfaces. CDI - Items moved to sanitizer container. - 0 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a whole hotwell that was holding food below 135F. The other one was above 150F. CDI-PIC voluntarily discarded. REPEAT. Last inspection HH points were not taken. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce and tomato int he prep unit above 45F. PIC explained they had prepared recently. EHS explained they are not allowed to prepare/cut produce in the MFU. Observed 1 prep unit holding food at 70F. PIC will voluntarily discard lettuce/tomatoe after 4 hrs since no cooling is allowed.VR REQUIRED 4/16/2023 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 .

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 over fish in the small reach in. CDI-PIC rearranged 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 one container of carnitas that were below 135F. PIC said they had it there since 12, CDI-PIC reheated to 165f on the grill

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed limes on the food truck with stickers. PIC said they wash it at the 3-comp. EHS explained they have to wash at the commissary.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf; Paper towel dispenser was not dispensing towels during inspection. CDI. Paper towels were provided.

3-302.15 Wash fruits and vegetables prior to use. Observed a box of unwashed onions on MFU. Please ensure all produce is washed at commissary prior to use.

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 1 knife stored in between crack of food containers in prep cooler. Requirements discussed.

4-501.11 Maintain equipment in good repair. Gaskets were observed torn/peeling away from reach in door. Please repair.

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 raw steak and raw sausage links above 41 F, less than 4 hours, see temp chart. PIC indicated both were left out at room temperature during prep. CDI. Both foods were cooked during inspection.

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 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 sliced ham with a date mark of 3/17, 1 day past 7 day date mark. CDI. Ham was voluntarily discarded during inspection. Since all other foods were properly labeled, education was provided. Zero point deduction to occur today.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed a personal bag belonging to PIC stored directly on top of box of onions. CDI. Purse was removed.

4-501.11 Maintain equipment in good repair. Gasket on reach in cooler was peeling off unit. Please repair. 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; Cutting board was noted with deep scratches/grooves. Please resurface/replace as needed.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed a container of white rice, belonging to PIC, stored on top of raw meats in reach in cooler. Education provided, zero point deduction.

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; Policy not provided. EHS provided document during inspection.

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 carton of raw shell eggs stored above ready to eat foods in reach in prep unit. CDI. Eggs were relocated during inspection.

3-302.15 Wash fruits and vegetables prior to use. Observed a box of unwashed onions in unit. All produce must be washed in commissary prior to operation.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed cheese, cut tomatoes, red salsa, green salsa, and ham 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 ham, green salsa, and red salsa without proper dates. CDI- PIC voluntarily discarded the items.

7-207.11 Store labeled, employee medications to prevent contamination. -P- Observed employee medication stored with dry goods. CDI- PIC moved item off 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 squeeze bottles of water an oil without a label.

5-304.13 Protecting Inlet, Outlet and Hose Fitting - Observed water outlet not in use and without a cap. CDI- PIC provided cap.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed squeeze bottle of salsa roja and salsa verde and 1 container of ham cold holding > 41 F overnight. EHS observed temperature device measuring @ 45 F. CDI. PIC decreased temperature setting in unit <41F. PIC voluntarily discarded these items. Observed container holding large quantify of pulled pork at 57 F in lowboy reach-in. PIC stated it was cooked this morning and cooled briefly in freezer unit prior to transferring it to low boy. CDI. PIC placed TCS food into shallow pan + ice; temperature decreased within 40 minutes.

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 container of diced tomatoes without date mark. CDI. PIC placed date mark for 6/23/21.

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 container holding large quantify of pulled pork at 57 F. PIC stated it was cooked this morning and cooled briefly in freezer unit at commissary prior to transferring it to low boy. CDI. PIC placed TCS food into shallow pan + ice on top; temperature decreased within 40 minutes. EHS advised PIC to monitor temperatures while cooling down TCS foods prior to leaving commissary.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.- Observed sanitizer bottle at 0 ppm concentration. CDI. PIC brought the sanitizer concentration to 100 ppm concentration.

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 knife stored underneath hot holding equipment. CDI. PIC removed item and placed in sink to wash.

4-501.11 Maintain equipment in good repair.- Observed prep unit functioning at 47F. Observed low boy gasket hangout outside of its liner; in need of repairs.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- EHS observed grease residue build up on hood system and under grill. EHS observed food debris build up on gasket of lowboy reach-in cooler. Clean as often as needed to prevent and reduce the build up.

6-301.14 Post a handwash sign at each handsink. - Observed employee restore hand sink without a sign. NOTE: Inspection occurred at MFU commissary.

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 lettuce and cut tomatoes both in large covered containers placed in service without proper cooling first. CDI- PIC uncovered items and placed into the freezer to quickly cool. See temp chart.

4-101.19 Nonfood-Contact Surfaces - Observed wet absorbent cloths being used under cutting boards. Ensure all non food contact surfaces are smooth durable non absorbent and easy to clean.

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 shredded lettuce and sliced tomatoes cooling in make table. PIC stated foods were prepped 1 hour prior. NOTE: All TCS foods must be cooled prior to placing in mobile food unit. CDI: Education provided and PIC placed foods in ice baths to cool rapidly. REPEAT VIOLATION. **Inspection was completed @ commissary

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 barbacoa and carnitas both miss a cooling parameter rate. PIC swatted items were cooling since 3 pm. However, EHS observed items at 50F at the start of the inspection 60 mins after the first temp items were still at 50F. No cooling occurred. CDI- PIC voluntarily discarded the items. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P- EHS observed a large bag of cut lettuce at 45F. 30 mins after the first temp taken the item was still at 45F. CDI- PIC voluntarily discarded the item.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed barbacoa, carnitas, and cut lettuce all miss proper cooling rates. All items were in large containers or bag and in low boy coolers. CDI- PIC voluntarily discarded items. EHS provided PIC with a MCPHD cooling parameter and method poster. EHS explained to pic all TCS foods should be cooled at commissary prior top placing in MFU cold units for operations.

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

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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. - EHS observed ceiling gapped and in need of repair. Screws are out and rough edges are noted.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed chicken (98F), steak (113F), carnitas (78F), and barbacoa (109F) all below 135F. CDI- PIC reheated the item to at least 165F. See temp chart.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cheese, cut lettuce, cut tomatoes, red salsa, green salsa, beef, and pork all above 41F. Also observed prep unit functioning at 47F. See temp chart. PIC placed items on a 4 hr TPHC, 6-10PM to be discarded. A VR will occur no later than 9/22/19 to ensure all TCS foods are cold held at 41F or below. NOTE: EHS provided PIC with a 4hr tphc form.

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

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.- Observed several employees preparing RTE foods while wearing bracelets and watches.

4-501.11 Maintain equipment in good repair.- Observed prep unit functioning at 47F. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.-REPEAT- Observed flip top unit cutting board with deep cuts and grooves.

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 green salsa at 47F, red salsa at 45F, and pork at 47F. PIC stated the items were cooked and started to cool at 3 AM this morning. EHS took initial temps at 9:20 AM. These items did no meet the proper cooling parameter. CDI- The items were voluntarily discarded by the PIC. EHS provided PIC with a MCPHD cooling parameter poster and discussed the cooling parameters and how to achieve them. Ensure all TCS foods are being cooled at the commissary and to 41F.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed green salsa, red salsa, and pork no meet proper cooling parameters. These items were covered and in prep units. CDI- PIC voluntarily discarded the items. EHS provided the PIC with a MCPHD cooling parameter and method poster. Ensure all TCS foods are being cooled at the commissary and to 41F.

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 squeeze bottle and metal shaker on grill line without a label. PIC labeled the items.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.-REPEAT- Observed cutting board with a few deep cuts and grooves. Resurface or replace the prep unit cutting board.

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

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- Parts of stainless steal ceiling in need of repair. Ceiling has come unscrewed and parts are hanging off wooden frame.

2-103.11(M) Person in Charge-Duties - Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF- According to the PIC, and employee, an employee health policy has not been discussed with the employee. PIC was unable to discuss all required parts of an employee health policy. CDI- EHS provided PIC with a MCPHD written employee health policy. EHS discussed all symptoms, illnesses, and exposures associated with food borne illnesses that is required of the employee health policy with the PIC and employee.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed steak (130F), grilled peppers (130F), and grilled onions (128F) all below 135F. According to the PIC the items were cooked less than an hour ago. CDI- PIC reheated the items to at 165F. See temp chart. NOTE: PIC was provided with a MCPHD TPHC form.

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 utensils stored in water at 120F.

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 unprotected and incorrectly stored. Ensure items like this are inverted.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- Observed cutting board with a few deep cuts and grooves. Resurface or replace the prep unit cutting board.

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 several minor leaks, from the rain, in the ceiling of the unit. No leak over food prep.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P- Observed cut lettuce at 54F and chicken tacos at 49F that had been cooling since 2 PM according to the PIC. The chicken had been properly cooled yesterday according to the PIC. 30 minutes after the first temp taken at the start of the inspection the items were still at the initial temp. No cooling occurred. CDI- PIC voluntarily discarded the items. NOTE Permit states: The MOBILE FOOD UNIT will report to the COMMISSARY for the purpose of food preparation where applicable. This includes the process of cooling.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed cut lettuce and chicken tacos not meet the required cooling parameter. Items were covered in a low boy reach in cooler. Ensure TCS foods are cooled at the commissary in proper equipment and uncovered to meet proper cooling parameters.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.- Observed wiping cloths stored in a sanitizer bucket at o ppm Cl. PIC brought the sanitizer concentration to 50 ppm Cl.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed raw chorizo in a metal container stored on a rack above RTE ham stored in metal container in the low boy reach in cooler. EHS did not observe any physical cross contamination. CDI- PIC was able to correct the storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- REPEAT- Observed salsa at 50F and raw beef at 55F in the low boy reach in cooler. 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 an in use metal shaker and oil squeeze bottle not labeled in front of the grill. PIC labeled the items.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sour cream tomaotes, and cotija cheese that was in reach in above 45F and green salsa and carrots that were not properly cooled at commissary held in reach in above 45F. CDI PIC created an ice bath in drink cooler to quick chill items to save product.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed green salsa and carrots that were not fully cooled at commissary and placed in plastic container and ziploc bag to hold at temperature. PIC stated he places food in an ice bath at commissary then 40 minutes later he places in containers without fully checking temperatures. Told PIC all cooling must be verified and completed before placing foods on truck. Foods was uncovered and placed in reach in to see if temperature would drop. Did not meet cooling parameters so ice bath prepared to ensure proper cooling.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed utensils stacked in and blocking access to hand sink. CDI- removed

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs over ready to eat foods. CDI- reorganized

he 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed mfu not permitted to cool on the unit based on insufficient equipment. CDI through instruction

3-307.11 Protect food from contamination sources not specifically noted by code. Observed open container oof radishes on utensil sink and mfu not permitted to wash with no food prep sink.

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

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed mozzerella, tomatoes, pickled onions and carrots with the wrong dates. CDI dates changed. Observed sliced ham that was not dated. CDI container dated.