TACOS ON THE ROAD

5-205.15 Maintain a plumbing system in good repair. Observed faucet for hot water at sink does not shut off without turning pump off. Repair faucet knobs so that water can be shutoff. - 1 -

4-502.13 Single-use and single-service articles cannot be reused. Observed one (1) jug of properly dated and labeled horchata stored in reused commercial distilled water jug. Utilize multi use containers such as NSF drink pitchers to store Housemade beverages. 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 three (3) stacks of single service articles (to go boxes and fry boxes) with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination. REPEAT.

6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. Observed plexiglass window at point of sales with minor cracks at some points. Observed no pest entry at time of inspections. Repair or replace plexiglass, or cover holes in window as needed.

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 three (3) stacks of single service articles (to go boxes and fry boxes) with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination.

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 one (1) pan of approximately seven to go cups of commercial cheese sauce in prep top. Per conversation with PIC, cheese cups were for employee food breaks. If held for resale, cool food to proper cold holding temperature within four hours once opened. If held as employee food, store at a lower level within cold holding units so as to avoid potential contamination.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed PIC wash hands for less than 20 seconds. CDI-EHS had PIC rewash hands for 20 seconds. 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 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed PIC turn off faucet with bare hands. CDI- EHS had PIC rewash hands and turn off faucet with paper towel barrier.

3-304.15(A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. P Observed PIC wash hands with single use gloves on and attempt to go back into preparing food. CDI- PIC removed and discarded single use gloves.

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 tongs at grill stored with food contact surfaces facing up. Store so that hands do not come into contact with food end of tongs. CDI - PIC replaced with clean tongs. - 0.5 -

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 package of raw bacon stored above ready to eat foods including lettuce and salsa inside bottom of prep cooler. CDI: storage order corrected.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P; Observed a bottle of quaternary ammonia sanitizer at concentrations exceeding 400 ppm. CDI. Sanitizer was remixed during inspection and noted at concentrations ~200 ppm.

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. MFU has damage on the floor, observed bowing in some places and raising some of the metal. PIC has attempted to try and fix some parts. Improvement noted.

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. MFU has damage on the floor, it’s bowing in some places and raising the metal. There is silver tape blocking of parts of the wall to the outside (front door?) The ceiling has some areas of damage and has tape.

7-203.11 A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food.- P Observed QAT sanitizer being used for cleaning and the strength was 100%, they had not diluted it with water at all. CDI-EHS and PIC diluted and EHS showed how to properly dilute and test.

4-501.11 Maintain equipment in good repair. Observed shelves bent and hanging loose. Metal prep units bent, prep unit leaning back on the wooden platform its on. Prep unit 1 top isn’t flush.

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 floor sinking on the inside and the metal panels are no longer flush, outside of MFU is in disrepair, they have tape around the window. The ceiling is sinking, possibly from water damage. MFU needs some repairs.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizing solution testing 50ppm QAC. CDI to 200ppm QAC.

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 food debris on knife magnet above grill, in equipment, wall junctures.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf; Observed a bottle of quaternary ammonia sanitizer unlabeled. CDI. Bottle was labeled during inspection.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Waste bin not provided by hand wash sink. Please provide. 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; Procedure not provided. CDI. Handout given to PIC during inspection.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P; Observed a bottle of quaternary ammonia sanitizer at concentrations exceeding 400 ppm. CDI. Sanitizer was remixed during inspection and noted at concentrations ~200 ppm. Education provided and no points deducted today.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a squeeze bottle of cooking oil without a label. No point deduction today.

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

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

7-208.11 Store labeled, first aid supplies to prevent contamination.-P- Observed sanitizing alcohol for hand use stored above flip top prep unit with RTE foods. CDI- PIC moved item away from food prep area.

4-501.11 Maintain equipment in good repair. - Observed one cold holding low boy cooler not functioning and PIC using as dry storage. NOTE: no TCS foods were found to be out of cold holding, all TCS foods 41F and below. However permit action may occur if equipment does not maintain TCS foods at 41F poor below.

5-501.16 Provide waste bins in required areas including at handwash sinks. - Observed no waste bin near hand sink.

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 throughout the MFU in need of minor repair due to minor holes, gaps, and molding displacement.

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 and RTE food storage areas.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P observed a bottle of sanitizer that was too strong concentration was above 400ppm. CDI-PIC made a new bottle of sanitizer with concentration being around 200ppm.

7-201.11 Store toxic materials to avoid contamination. -P- Observed sanitizer stored on top of flip top unit with washed RTE produce inside. CDI- PIC moved sanitizer.

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 and cooking 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. - Observed parts of the ceiling with damage and in need of sealing. Observed light fixtures in need of repair due to being put together with rope and zip ties.

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 green salsa and cut lettuce both not meet the proper cooling parameter see temp chart. CDI- PIC voluntarily discarded the items. NOTE: No signature occurred due to covid19 pandemic however PIC Orles Campoverde was present during the inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed in use sanitizer without a label. CDI- PIC labeled 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 cut lettuce and green salsa both not meet proper cooling parameter. Both items were covered and placed into a prep unit. CDI- PIC voluntarily discarded the items. EHS informed PIC all TCS foods must be cooled at the commissary with approved methods per permit conditions.

4-501.11 Maintain equipment in good repair.-REPEAT- Observed two low boy coolers non functional. However, PIC is working a limited menu and no cold hold violations noted during the inspection. Cooling violations came from food prepared on MFU.

4-501.11 Maintain equipment in good repair.-REPEAT- Observed two low boy coolers non functional. However, PIC is working a limited menu and no cold hold violations.

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

5-205.15 Maintain a plumbing system in good repair. - When water is ran on the unit EHS observed leaking pipes.

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 the certification.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed a container of raw chorizo stored above salsa and sour cream. CDI- PIC was able to correct the storage order since no physical cross contamination was observed.

4-501.11 Maintain equipment in good repair.- Observed two low boy coolers non functional. However PIC is working a limited menu and no cold hold violations.

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 the certification.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cut lettuce (45F), green salsa (43F), red salsa (43F), and sour cream (42F) all above 41F. CDI- PIC was informed all TCS foods must be cold held at 41F or below. Per state memo no point deduction occurred for TCS foods held at 42-45F. However, during the next inspection point deduction and corrective action will occur. NOTE: PIC was provided with a TPHC form.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P- Observed QUAT sanitizer well above 400 ppm. CDI- PIC added water and diluted the sanitizer to 300 ppm QUAT.

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

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 in hard to reach areas in need of cleaning due to food debris and grease residue build up. Hard to reach areas are behind and under equipment. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.- Observed parts of the floor and ceiling covered in duct tape collecting food debris. 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 parts of the floor and ceiling in need of repair and being held together by duct tape.

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 the 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 PIC preparing a burrito with one gloved hand and one bare hand. CDI- PIC voluntarily discarded the item.

5-103.12 Provide water under pressure to all fixtures.-Pf- Observed no water available at any sink on the unit. CDI- PIC voluntarily closed. By the end of the inspection PIC obtained hot running water at each sink on the unit.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. -REPEAT- Observed PIC without ANSI accredited food protection manager food certification. Work towards the certification.

4-702.11 Before Use After Cleaning - P- Observed PIC use thin probe thermometer without properly sanitizing the food contact surface. CDI- Education was provided on when to properly sanitize the thin probe thermometers' food contact surface. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several knives and utensils stored clean, according to the PIC, with food debris left on them. CDI- PIC moved all items to the utensil sink to be properly washed, rinsed and sanitized before use.

3-302.15 Wash fruits and vegetables prior to use.- Observed un washed produce on the MFU with stickers left on them. NOTE: Permit states - This MOBILE FOOD UNIT is prohibited from the washing of vegetables based on its insufficient prep table/sink space and operation is limited to cooking and assembly of pre-prepared foods Ensure produce is washed at the commissary before being placed on the MFU.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 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. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf- Observed two large wooden cutting boards on the unit with deep cuts and grooves. The cutting boards were rough and absorbent. CDI- PIC removed the cutting boards from the unit. PIC stated he will discontinue the use of the wooden cutting boards.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. -REPEAT- Observed PIC without ANSI accredited food protection manager food certification. Work towards the certification.

2-103.11 (M) Person in Charge-Duties - PF- PIC was unable to provide EHS with reportable food borne illnesses and symptoms. PIC was unable to proivde a written copy as well. CDI- EHS provided PIC with a MCPHD employee health poster and policy.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P- Observed pic discard gloves after handleing raw pork, money, and washed hands. However, at the end of the procedure the EHS observed the PIC use bare hands to turn the facuet off. This action recontaminates ones hands. CDI- Education was provided and EHS observed proper hand washing. 2-301.15 Only wash hands in handwashing sink. -PF- Observed PIC wash hands at the utensil sink. CDI- Education was provided and EHS observed hand washing at the hand sink. 2-301.14 Wash hands before donning gloves and between gloves uses. Wash hands after activities that contaminate them. -P- Observed PIC use money kiosk, took payment, handled raw pork, donned gloves in attempt to prepare RTE foods. PIC changed gloves however did not wash hands. CDI- Before any cross contamination occured EHS instructed a hand wash to occur. EHS observed proper glove change and hand washing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed sour cream and salsa all above 45F in a non nsf cooler. CDI- PIC voluntarily discarded the items.

7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P- Observed QUAT sanitizer well above 400 ppm. CDI- Item was diluted to 200 ppm QUAT.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- Observed a non-functioning thin probe thermometer on the unit. A VR will occur no later than 6/2/18 to ensure a functioning thin probe thermometer is obtained. 4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment.- Observed reach in cooler without an ambient air thermometer.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed bottled drinks stored underneath the hand and utensil sink.

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 utensils being stored on a hanger, touching a soiled wall. Items were moved to a clean surface.

4-501.11 Maintain equipment in good repair. 4-502.11(A) Maintain utensils in good repair. - Observed racks being held together with zip ties, split gaskets on cold holding equipment, and a non functional low boy (no tcs foods inside) in need of repair or replacing.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed unit using QUAT sanitizer without a proper test kit. A VR will occur no later than 6/2/18 to ensure the unit obtains a QUAT test kit.

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

5-304.13 Protecting Inlet, Outlet and Hose Fitting - Observed no inlet or outlet protection on the units water supply. Provide a cover.

5-402.14 Removing Mobile Food Establishment Wastes - PF- Observed the waste water tank leaking onto the ground. A VR will occur no later than 6/2/18 to ensure the unit makes repairs to tank and properly discards waste water. NOTE: Unit voluntarily closed to make repairs.

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 floor of the unit in need of repair do to missing screws or molding. 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 walls and ceilings in need of cleaning do to dirt, food, and grease debris build up. Clean as often as needed to prevent and reduce the build up.

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

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed mayo, green sauce, red sauce, sour cream above 45F and lettuce and tomatoe that was chopped on the truck that did not cool down before cold holding. CDI items uncovered to fully cool down. Suggest facility cut and cool produce at commissary before storing on truck.