LA CHILANGUITA

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. Squeeze bottles of sauces lacked labels. Labels added.

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 vomit and diarrhea cleanup plan on site during inspection. CDI-EHS provided PIC with written vomit and diarrhea cleanup poster. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed large containers of TCS drinks outside of MFU with no lid on for extended periods of time. CDI-PIC covered containers between uses.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit with an ambient temperature of 55F and holding all TCS foods above 41F, see temperature chart. EHS will follow up within 3 days. Observed TCS melon juice, salsa verde, and salsa roja on ice above 41F, see temperature chart. All TCS foods above 41F were placed on emergency 4 hour TPHC. REPEAT 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observe back door and serving window to MFU open during inspection. Provide protection to all outer openings to prevent pest entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small flying insects inside of MFU during inspection. No insects contacted food. Install protection to outer opening of MFU to prevent pests from entering.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household chest freezer in use outside of MFU. Remove household chest freezer from operation.

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 salsas stored in cooler on the exterior for customers not holding temperature due to amount of ice present. CDI- Salsa was agreed to be discarded at the end of service due to food establishment only operating a total of 6 hours with salsa not exceeding 70F. REPEAT-1.5 No escalation of points due to improvement.

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 salt inside of a secondary container without label present. Ensure that foods not easily identifiable are labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of oil stored on the floor inside of the mobile unit. REPEAT-2.0

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety. Observed pic failure to ensure cold holding. Only one cold hold unit on MFU. Will having meeting next week at commissary to discuss options.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed bottled water in hand sink. CDI removed

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed bottled water in hand sink along with an excessive amount of shredded lettuce. Removed.

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 refried beans, mozzarella cheese, and cut lettuce cold holding above 41 F in prep cooler, see temperature chart. CDI. EHS allowed PIC to place items on TPHC since MFU is only operating 4 total hours. Education provided.repeat. CDI repeated. Mtg to discuss additional equipment

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 multiple cooked TCS foods prepared yesterday with no date mark. Vr For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple containers of food on floor because unit is too small for amount of food being prepared.

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. Handout was given to PIC during inspection. Zero point deduction.

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 refried beans, mozzarella cheese, and cut lettuce cold holding above 41 F in prep cooler, see temperature chart. CDI. EHS allowed PIC to place items on TPHC since MFU is only operating 4 total hours. Education provided.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed mozzarella held at room temp on TPHC procedure without time stamp or TPHC written procedure. CDI - PIC sent form and notification to PIC Veronica to have available for all future inspections. Per PIC this item is held out of temperature control for no more than 2 hours. PIC states any food left at end of service is given away. EHS advised PIC to make sure time accurately reflects the time food is out of temperature. -1-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed screens installed but not in use today. PIC notified to use screens to keep insects off th e unit. -1-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes, lettuce, cheese, in the flip unit that were above 41F. PIC stated that the unit was open for a long time while they were filling orders. CDI-EHS instructed PIC to put ice onto of the food to cool it down. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed portioned salsa roja and salsa verde that was above 41F in coolers. CDI ice added on top of products to cool down and maintain temperature.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Observed chicken, beef, lettuce, and beef that was stored in reach in unit without dates. CDI dates addition.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed spoons in a container outside of the unit that was soiled and not covered. CDI items covered for protection

2-301.14 Wash hands after activities that contaminate them. -P Observed food employees outside truck dispensing horchata and other waters after handling money. CDI - Hands washed. Only one employee handles money now. -2- .

4-502.13 Single-use and single-service articles may not be reused. Observed cardboard boxes for fresh produce reused for pasta package display. -0-

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 handle trash, wash hands, and use bare hands to turn the facet off. This action recontamiantes ones hands. CDI- Education was provided on how to properly wash hands. After instruction was provided EHS observed proper hand washing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-REPEAT- Observed sour cream (80F), cheese (57F), green salsa (67F), and red salsa (71F) all above 41F. CDI- PIC voluntarily discarded the items. EHS provided PIC with a MCPHD TPHC form.

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 bowls with food debris splatter on them. PIC voluntarily discarded these items.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sour cream on counter, salsa verde and salsa roja in ice bin that was 47-61F. CDI ice added to bin and sour cream discarded.

2-301.14 Wash hands after activities that contaminate them. Wash hands before donning gloves and between gloves uses. -P- Observed PIC handle trash and don gloves without a hand wash in attempt to prepare RTE foods. Before any cross contamination occurred EHS instructed a hand wash to occur. CDI- Education was provided on when employees must wash hands. After instruction EHS observed proper hand washing.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed paper plates and wax paper being stored in the hand sink. CDI- Items were removed. Ensure the hand sink is only used for hand washing.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- Observed cold holding equipment and cooking equipment in need of cleaning do to food debris and grease residue. Clean non food contact surfaces 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. - Observed PIC unable to provide documentation of being certified in an ANSI accredited food protection managers course. Work towards certification

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- REPEAT- Beans (51F), pupusa mix (48F), and salsa (61F) all above 45F. CDI- PIC voluntarily discarded the items.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed back door open during the inspection without a screen or other device protecting the unit from outdoor pests.

3-302.15 Wash fruits and vegetables prior to use. - NOT AN INSPECTION VIOLATION - HOWEVER PERMIT VIOLATION- Observed unwashed produce on the unit. Unit is not permitted to wash vegetables or fruit on the unit do to lack of prep space.

5-304.13 Protecting Inlet, Outlet and Hose Fitting - Observed water outlet not protected. Provide a cap or other approved devices for the outlet.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC without ANSI accredited food certification. Facility has 210 days (April 24th, 2018) to get certification or lose a 2 point deduction each inspection.

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

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed mashed potato, cow cheek, chicken, and pork stored in the same container of raw beef, raw chicken, and raw pork. CDI items separated.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer at 0ppm. CDI bucket refilled to 200ppm. Permit Violation: observed facility with multi use bowls and spoons to serve soup. Told facility they are only allowed to use single service utensils to serve food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed facility with salsa verde that was stored in cooler without being surrounded ice and stored on tables for customers at 46F. Salsa verde has tomatillos that must be maintained at temperature. Suggest handing out portion cups only. CDI items stored in reach in and in ice bath for cooling.

4-101.17 Wood should not be used as food contact surface if it does follow rule specifications. Observed wood cutting board. CDI cutting board removed from truck.