TAQUERIA MARTINEZ

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.- Observed raw chorizo stored over raw carne asada and raw al pastor meat. -CDI- EHS educated PIC on proper storage order and PIC corrected. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed some housemade salsas containing tomatoes and cut tomatoes above 41F. Refer to temperature chart. Per PIC, sauces were just filled up and tomatoes were just cut up. -CDI- PIC placed items in bottom of prep unit to cool back down. EHS educated PIC on conducting minimal prep on MFU and not filling metal containers above fill line. -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 mark on housemade salsas in top of prep unit. -CDI- EHS educated PIC on proper date marking system and 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed spray bottle with no label. Per PIC, contents were oil. -0-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed window and screen open throughout inspection with no active orders at time of inspection. -CDI- EHS educated PIC on ensuring that screen and/or window are closed when there are no orders to prevent insect or rodent entry. -CDI- PIC closed screen. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed facility was in operation and the hand sink was filled with supplies. CDI- supplies taken out of the hand sink.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed sanitizer greater than 200 ppm chlorine. CDI- diluted to 200 ppm chlorine.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed first aid kit and medicine stored directly above straws and drinks located in service window. CDI - PIC relocated to low area away from single use single service items. -1-

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 freshly made salsa verde cooling in flip top of cooler at beginning of inspection. Per permit, facility is prohibited from cooling on the MFU. Make sure all TCS foods are cold and travel while power supplied to cold holding units. CDI - PIC educated about how to cool, where to cool and portions of salsa removed that were not properly cold holding after cooling at commissary. -.5- REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-903.11 (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 serving utensils stored in direct contact with cleaning tools for flat top griddle. Keep cleaning tools away from clean items. -.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa verde in prep unit above 41F, see temperature chart. Individual cups stacked too high. CDI-PIC voluntarily discarded top layer. REPEAT -points not escalated due to improvement from last inspection- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed raw beef cooling in lowboy cooler tightly covered with lid. PIC had taken whole container out of lowboy to utilize and put it back. CDI-PIC removed lid to promote faster cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed tortillas stored in direct contact with household dish towel. CDI-PIC voluntarily discarded tortillas.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloth stored on table. CDI-PIC put cloth in properly concentrated sanitizer.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed porous wood block underneath steam well and planks lining blue table underneath steam well. Ensure surfaces are smooth, non-absorbent and easily cleanable.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed various items stored in hand washing sink. CDI - Items removed. - 1 - 5-202.12 Provide at least 100F water at handsinks. Observed no water at hand sinks. PIC voluntarily closed for the day.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chorizo and peppers hot holding at 120F. CDI - Items rapidly reheated. - 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 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 red salsas, green salsas, cheese, and tomatoes cold holding at 50-60F. PIC left lid to prep unit open the past hour. CDI - Items were placed on TPHC for the remainder of service. Prep top was lowered and kept shut. Items inside of prep unit are reading 37-40F (see temp chart). - 1.5 - For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.15 Wash fruits and vegetables prior to use. Observed various heads of lettuce in their original packages on the MFU. Wash produce before bringing onto MFU for service. Wash at commissary before use. - 0.5 -

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no water present on MFU. CDI - PIC voluntarily closed for the day. Facility may re-open when water is working. - 0.5 -

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Did not have procedures. Another copy was given. CDI. For more information 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 chlorine sanitizer greater than 200ppm. CDI, remade with a quat tablet at the proper temp.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooling down raw chorizo at 44F tightly covered. Container was cracked in order to cool properly after it had been out. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsas, beans, and pulled chicken above 41 degrees in prep unit. Advised PIC to keep TCS items in constant use in flip-top, put non-TCS items in lower part of prep unit, and not to over stack pre-portioned salsas in container. CDI- PIC removed top layer of pre-portioned salsa containers from flip top. -REPEAT- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed salsa cups at 45F, PIC said they were at the commissary at 9:30 loading up food and they did not have the truck on, which could be why the temp increased. No other food was found out of temp.

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 a large container of Salsa in cups at 58F, the ones on the top of the prep unit 48F. Chichurrons were 49F, shredded chicken 51F. PIC explained they cooked them all at the commissary this morning. CDI-PIC voluntarily discarded.

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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed a large container of Salsa in cups at 58F, the ones on the top of the prep unit 48F. Chichurrons were 49F, shredded chicken 51F. PIC explained they cooked them all at the commissary this morning. PIC is not allowed to cool food in the food truck, food must start at 41F or 135F. CDI-PIC voluntarily discarded.

4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf Observed no CL strips on site, they had the QAT strips that were requested last inspection but they are no longer using QAT, they only had the CL on site. VR REQUIRED 1/27/2023.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety observed pic onsite at start of inspection did not have food safety certification. CDI another pic showed up with SS

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed rack of personal items blocking the towel dispenser. CDI to be removed

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 most hot held foods below 135°. CDI reheating begun

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on the table. CDI placed in sanitizer

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage.observed multiple domestic Tupperware utensils.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf observed sanitizer was quat and only chlorine test strips were observed. CDI switched to bleach

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; Written procedures not provided. CDI. Educational handout emailed to PIC during inspection.

5-103.12 Provide water under pressure to all fixtures.-Pf; At beginning of inspection, observed only hot water at hand sink with temperatures above scalding (130 F) and EHS was unable to properly wash hands. CDI. PIC made adjustments during inspection and was able to provide both hot and cold running water at hand sink.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety- PIC was unable to provide written procedures for vomit and diarrheal clean up events. CDI- Per state guidance education was provided and no point deduction occurred. EHS provided PIC with a written procedure form.

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 raw chorizo in a container stored above RTE green and red salsa in the low boy prep unit. CDI- PIC was able to correct the storage order since no physical cross contamination was observed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety - Observed no date marking on TCS RTE foods. PIC stated items were from yesterday and this morning and would be kept another day if not sold. A VR will occur within 3 days to ensure the MFU operator implements proper date marking system for TCS/RTE foods.

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 in use squeeze bottles and shakers no labeled. CDI- PIC labeled the items.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf - Observed no hot water at the start of the inspection. CDI- PIC was able to make adjustments to hot water heater and EHS observed proper hot water by the end of the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cut lettuce, beans, cut tomatoes, cheese, chicken, and rice all above 41F, see temp chart. Observed prep unit functioning at 50F. PIC voluntarily discarded the TCS foods. PIC voluntarily closed the MFU. MFU may not be in operation unless cold holding equipment is functioning properly. A VR will occur no later than 8/22/21 to ensure cold holding equipment is functioning properly and maintaining TCS foods at 41F or below.

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

4-501.11 Maintain equipment in good repair. - Observed cold hold prep unit functioning at 50F. TCS foods were documented to be above 41F. PIC voluntarily closed to address the issue. EHS will follow up with PIC as required to ensure equipment can maintain TCS foods at 41F or below.

5-205.15 Maintain a plumbing system in good repair. - Observed hand sink faucet leaking when in use. 5-304.13 Protecting Inlet, Outlet and Hose Fitting - Observed waste water outlet not in use and not protected. Provide a cap or cover.

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, beans, and cut tomatoes all without dates. PIC stated items were from yesterday or this morning. CDI- PIC was able to date mark items. NOTE: If items are prepared and are not intended to be used the same day they must bare a date.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed beans in a large covered container attempting to cool in the low boy cooler at 55F PIC stated the item was made at 11AM. CDI- Item was uncovered and split into two containers. EHS observed item cool to 43F by the end of the inspection.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - Observed dead flies in the light fixture.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed cut lettuce (45F), red salsa (45F), green salsa (45F), and chicken (45F) all above 41F. CDI- PIC was able to place the items on a four hr tphc, 12-3PM to be discarded. By the end of the inspection PIC voluntarily discarded the items.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed red salsa (47F), green salsa (47F), cheese (48F), cut lettuce (45F), cut tomatoes (45F), chicken (44F), and beans (43F) all above 41F. CDI- PIC voluntarily discarded salsas and cheese. Per state memo no point deduction shall occur for TCS foods between 42-45F. However during the next inspection point deduction and corrective action will occur. Point deduction occurred today for TCS foods above 45F.

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

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

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P- Observed employee wash hands before preparing RTE foods. At the end of the procedure the employee used bare hands to turn the faucet off. This action recontaminates ones hands. CDI- EHS educated employee and PIC on how to properly wash hands. After the instruction EHS observed proper hand washing.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P- Observed rice at 52F and beans at 55F at 3PM that had been cooked and attempted to cool since 9AM according to the PIC. The items did not meat the proper cooling parameters. CDI- PIC voluntarily discarded the items. NOTE: Permit states - This MOBILE FOOD UNIT is prohibited from the process of cooling prepared foods. Installed refrigeration shall be reserved for maintaining cold food at approved temperature.

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 covered rice and covered beans in the low boy prep cooler. Items did not meet the proper cooling parameters. CDI- PIC voluntarily discarded the items. NOTE: Permit states - This MOBILE FOOD UNIT is prohibited from the process of cooling prepared foods. Installed refrigeration shall be reserved for maintaining cold food at approved temperature.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.- Observed a wiping cloth stored in sanitizer at 0 ppm QUAT.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.- Observed clean metal pans and lids stored on the floor.

4-501.11 Maintain equipment in good repair.- Observed water pump malfunctioning. Unit has to plug pump up to use water.

5-205.15 Maintain a plumbing system in good repair.- Observed faucet malfunctioning on the utensil sink.

2-101.11 PIC shall be present during all hours of operation. -PF- Observed no PIC present during the inspection. CDI- PIC arrive 30 minutes after the inspection started. 2-103.11 (A)-(L)Person-In-Charge-Duties - PF- Inspection history has shown that the units PIC has not been able to cold hold TCS foods properly for three inspections. It is the PICs duty to ensure employees are trained in maintaining TCS foods at proper temperature. During the last inspection and current inspection EHS did not observe any employee monitoring TCS food temps. Cold holding equipment was being used at 52F. CDI- Education was provided to all employees on how to properly monitor TCS food temps and what to do when the TCS items are out of temp. NOTE: Permit action did not occur since improvement on hot hold temps has been made.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P-REPEAT- Observed cut lettuce (51F), cut tomatoes (49F), beans (53F), cut cabbage (50F), turkey (53F), hot dogs (49F), cheese (48F), beef (48F), and chicken (50F). EHS observed cold holding equipment functioning at 52F. PIC voluntarily discarded all the TCS items. A VR will occur no later 8/18/18 to ensure the unit corrects the chronic cold hold violation. Ensure all TCS items are cold held at 45F or below.

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 beans, cut lettuce, cut tomatoes, turkey, hot dogs, cheese, and beef all without dates. PIC stated the items were cooked or prepared yesterday. Unit voluntarily discarded the items since they were out of cold holding (above 45F). A VR will occur no later than 8/18/18 to ensure the unit is properly date marking all TCS items.

4-501.11 Maintain equipment in good repair.- Observed units only cold holding equipment functioning at 52F. The equipment was cold holding TCS foods above 45F. Unit voluntarily closed.

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

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- REPEAT- Observed salsa (61F), cut tomatoes (51F), and cheese (50F). CDI All items were voluntarily discarded by the PIC. NOTE: EHS provided PIC with a TPHC form. EHS explained how TPHC is monitored and conducted.

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

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 over food prep surface not shielded. EHS unable to verify if the light is shatter resistant.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed single use items stored in the hand sink. EHS had to have PIC move items in order wash hands. CDI- Items removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- REPEAT- Observed chicken (108F) and chorizo (113F) both below 135F. CDI- Reheated to 165F. NOTE: PIC stated hot hold unit is not plugged in during transit. -Permit Violation: This MOBILE FOOD UNIT must provide power to maintain operation of hot or cold holding equipment anytime food is on the unit whether the unit is in transit or stationary.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT- Observed cooked corn at 57F in a small cooler. NOTE: Points were not escalated do to only one item being out of compliance.

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 pico, cut lettuce, salsa, feta cheese, and mozzarella cheese all prepared today and may be kept if not sold according to the PIC. CDI- PIC was able to date items.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.- Observed a small cooler of corn and mixed drinks stored on the floor.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.- Observed PIC preparing food with bracelets on the wrist.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF.2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P Observed neither the PIC or the employees able to discuss any part of the required employee health sections. CDI- a policy was provided and employees trained while onsite. Recommended posting on the unit.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef and raw chorizo stored on top of raw ready to eat vegetables. CDI by moving to the bottom shelving.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no sanitizer available on the unit. CDI-PIC provided bleach from a neighboring facility and demonstrated how to prepare sanitizer at the correct concentration.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked onions on top of the flip top unit at 112F, cooked peppers at 102F while double stacked on the steam table, cooked potatoes and beef next to the steam table at 100F and chorizo at 116F while double stacked on top of the steam table. CDI by placing onto the grill and reheated to 168-208F. Advised to obtain an additional steam table unit or utilize the grill for hot holding.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 2 packs of queso fresco double stacked on top of the flip top cooler wells at 48F. CDI by placing inside the unit to allow for rapid cooling.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed several pans of food items stored while double stacked on top of the steam table, which is insufficiently maintaining the food at required temperatures due to the lack of wells needed for all hot items. CDI- PIC plans to purchase an additional unit next week, in the mean time, advised to utilize the flat top to maintain proper temperatures temporarily. Also recommended using half pans to fit most items on the current unit.

4-502.11 (B) Good Repair and Calibration - PF Provide a stem thermometer in good repair. Observed a stem thermometer but no batteries inside the thermometer. CDI- Batteries were provided.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a bag of spices and a spray bottle with oil not labeled.