ITOT INTERNATIONAL TRUCK OF TACOS

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed toddler on food truck.CDI MFU has voluntarily closed A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

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 Employees prepping food with no running water. CDI MFU is going to voluntarily close.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.Observed stool in front of hand washing sink. CDI..Stool was moved 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in hand washing sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS items out of temp. CDI Truck is closing for the day For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloth on prep table.

5-103.12 Provide water under pressure to all fixtures.-Pf No water on MFU.. MFU. Will voluntarily close. EHS will allow a video of running water and will come back out to inspect.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing sink blocked by cooler and bottled water. CDI items were moved during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several Items above 41F please see temp chart. CDI put in RIC to quickly cool 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 .

3-501.18 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 cooked bags of protein prepared pervious day without date. CDI dates were added during inspection 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer bleaching out test strip. CDI sanitizer was remade at the appropriate ppm

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on the floor.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink with empty bottle and cup stored inside basin. CDI - PIC moved items to sink area for washing upon return to commissary.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of shredded cheese in RIC at 45F. CDI - PIC voluntarily discarded cheese. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed bottle of cleaner stored on prep surface. CDI - PIC moved cleaner to storage area.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without hair restraint. CDI - PIC had employee put on hat.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.: Lettuce dicer with significant dried lettuce on cutting surface. CDI- removed from MFU and taken into commissary for cleaning. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 pulled chicken not dated in MFU reach-in. CDI- voluntarily discarded. 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: found beef and pork both dated 3/3 as prep date. CDI- voluntarily discarded. 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 .

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf : PIC did not ensure water was accessible for hand washing on MFU. Cold water only ran from hand sink for less than 10 minutes, then all water ceased to flow from hand sink. CDI- MFU unit left site to return to commissary for filling. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

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: Warm water never observed to be generated from hand sink. Upon entry, staff was prepping food. Proper hand washing did not occur prior to food prep. CDI- MFU left to return to commissary to fill water. REHS went to commissary to confirm hot water could be generated for hand washing. 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 .

5-202.12 Provide at least 100F water at handsinks. Water of 100.0 F never confirmed to flow from hand sink.

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 pulled chicken, black beans, ground beef not date marked. PIC stated food was cooked 3 days previous. All food was 39.0 F in reach in. allowed to date. 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 .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed clam shell to go containers and paper in handwashing sink at beginning of inspection. CDI - PIC moved items. - 1 - REPEAT

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. EHS observed a sanitizer bucket in handsink. CDI PIC removed bucket from handsink. -0 Points

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf EHS observed Lettuce, diced tomatoes, and stk in flip top cooler with no date mark. PIC states that food was prepared yesterday. CDI proper date mark was placed on TCS foods. -1.5 Points 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 .

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - Observed employee health poster on MFU, but PIC unable to provide signed copies of employee health policy. - CDI - EHS discussed requirements with PIC and provided printed copies of employee health policy in Spanish. All present employees signed copies. Ensure all staff are trained on policy and maintain signed copies on MFU. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). - Pf - Observed multiple TCS items being held on TPHC, but PIC unable to provide TPHC written procedures. - CDI - EHS provided TPHC written procedures form, and PIC completed form while EHS present. Maintain completed TPHC written procedures on MFU. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. - Pf - Observed shredded cheese, birria, beans, queso, and salsa being held on TPHC yet lacking labels to indicate 4 hour holding period. All other items held on TPHC observed properly labeled. - CDI - PIC labeled all items with 4 hour holding period. EHS strongly recommends utilizing a dry erase board or piece of paper to record TPHC holding times to avoid having to maintain multiple small labels.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf observed pic failure to ensure cold holding as evidenced in violations over multiple inspections. 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.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed beef broth in walk in cooler and cooked pork and beef in refrigerator on MFU to be cold held above 41f. CDI removed to cool, ambient temps of both units were 41f 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf observed multiple cooked foods with no date mark prepared over last two days. CDI date marked 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 .

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed multiple soiled dry wiping cloths on food prep surfaces in commissary and on MFU. Removed

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed plastic container of green salsa stored inside of lettuce in prep unit. CDI - Salsa cup removed. - 0 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed all meats, beans, and cheese in hot wells reading 110-126F. CDI - All items were rapidly reheated on grill before being transferred back to hot well. Hot well temperature was also increased. - 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese holding at 60F in prep unit. Items have been in and out of unit. Cheese was placed on to TPHC. Observed salsa and beef chunks holding at 43F in reach in cooler. Ambient temp reading 39F. Door opened multiple times throughout service. EHS vented items to help cool. - 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 .

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed several dry wiping cloths with visible debris stored on surfaces throughout facility. - 0 -

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 general cleaning needed in bottom of cooler units and around steam wells. - 0 -

5-402.13 Maintain sanitary sewage system according to Law.-P Observed MFU dripping gray water from waste water discharge tank. CDI - Facility voluntarily closed and left premises. MFU will remain closed until waste water pip is repaired. EHS will follow up when piping is fixed. - 1 -

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 cheese in the reach in and tomatoes and salsa in the prep unit above 41F. The salsa and tomatoes were on ice, PIC said the temp on these fluctuate because of the unit. PIC stated they used time for these items. No time stamps or time procedures observed. CDI-EHS provided time procedures and explained time stamps, they should be using this at next inspection.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed several items on time throughout truck. EHS observed no time stamps and only a partial procedure (they had temps and time they started but no ending time, also procedure hasn’t been filled out since 10/19.) CDI-EHS provided procedure and they filled out time stamp for today. Zero points today since this is the first time they rate using it.

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 open box of cereal atop food for customer.

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 bare hand contact while slicing tomatoes. CDI voluntarily discarded

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 all TCS foods at 43-49° on truck. Repeat violation

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: 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 multiple cooked TCS foods not date marked. Pic stated they were cooked Friday. CDI date marked

3-302.15 Wash fruits and vegetables prior to use.observed washed produce placed back in cardboard box lid.

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 shell eggs stored over ready to eat foods in reach in cooler. No visible contamination observed today. CDI. Eggs were relocated to bottom of cooler.

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 cooked carnitas, Birria, and shredded mozzarella cheese above 41 F, see temperature chart. CDI. MFU is only operating for 3 hours so EHS allowed TPHC for remainder of time. All food will be discarded by end of day. TPHC documentation provided.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Door to MFU was open during inspection. No pests observed at this time. Zero point deduction.

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 clam shell to go containers stored upright and unprotected. Zero point deduction.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf; Observed single service items stored inside hand sink. CDI. Items were removed upon request. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf; Paper towels were not provided at hand sink at beginning of inspection. CDI. Towels were provided upon request.

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 queso, pork, beef, chicken, and cooked peppers hot holding below 135 F (see temperature chart). Thermostat of steam table was on lowest setting. CDI. Since MFU is operating for only 3 hours, TPHC will be used for remainder of day and remaining foods will be discarded. Foods were labeled and documentation was provided during inspection.

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 cooked pork, raw chicken, shredded cheese, green salsa and red salsa cold holding above 41 F (see temperature chart). Since MFU is operating for only 3 hours, TPHC will be used for remainder of day and remaining foods will be discarded. Foods were labeled and documentation was provided during inspection.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no V&D clean-up kit in facility. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. Guidance has been provided to the email address on file.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed TCS foods such as pork tamales, black beans, cooked ground beef, salsa, chicken, carnitas, diced tomatoes and lettuce > 41 F in cold holding equipment. Refer to temperature chart. PIC stated that the generator had been temporarily shut off for > 20 minutes while setting up for today’s event. CDI - Pork tamales, black beans, ground beef, chicken and carnitas re-heated to 165 F and kept in hot holding while salsa, diced tomatoes and lettuce were voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed unlabeled bottle of degreaser at 3-compartment sink. CDI - PIC labeled bottle of degreaser.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 1x canned beans and canned soft drinks stored on floor inside truck. CDI - Items picked up and placed 6 inches above the floor.

2-401.11 Eating, Drinking, or Using Tobacco - C - Employee's can of soda was sitting on cutting board at start of inspection. Employees shall only drink from beverages with a lid with a straw. Store employee drinks where they can not potentially contaminate food or food preparation surfaces. CDI - Drink moved by PIC.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Cooked vegetables on steam table measured 120F. TCS foods in hot holding shall measure 135F or above. CDI - Event ends at 8PM so establishment will discard vegetables within 4 hours using temporary TPHC.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Shredded cheese in cooler measured 71F. Red tomatillo sauce and green tomatillo sauce single-use ramikens measured 75F. Tomatoes were double panned in make-unit top and measured 55F. Chicken, steak, and ground beef measured 45-46F in upright cooler. Manager stated that meats were out of temperature control while the remainder was reheating. Shredded cheese is pulled out often to make quesadillas and is warming up because it doesn't stay in cooler long enough to stay cold. TCS foods in cold holding shall measure 41F or less. CDI - Single-use sauces and shredded cheese put on temporary TPHC. Tomatoes moved to upright cooler. Provide written procedures and use time as a public health control if temperatures can not be maintained for certain TCS foods during events.

3-307.11 Miscellaneous Sources of Contamination - C - Employee cell phone sitting on cutting board at start of inspection. Do not place cell phones where food is prepared. Food shall be protected against miscellaneous sources of contamination.

2-303.11 Prohibition-Jewelry - C - Food employee wearing watch at start of inspection. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. 0 pts.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw chicken stored over beef in walk in cooler. CDI, foods relocated for proper storage.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf - Observed hot water only reach 74 degrees F. Error code on water heater. Vr needed to ensure hot water calibrated and provided.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal food stored over food consumer on rack in walk in cooler. Inspection occurred at commissary.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed RTE salsa stored in the hand sink during the inspection. CDI- PIC moved items out of the sink.

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 ground beef cooling in the reach in cooler covered at 127F. After 45 mins the item had not cooled at all. CDI- PIC reheated item to 170F to keep hot held. 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 red salsa, green salsa, cut lettuce, and cheese all cooling from ambient air and not meet proper cooling rate. See temp chart. CDI- PIC voluntarily discarded the items.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed carnitas, green peppers, and ground beef all below 135F. See temp chart. CDI- PIC reheated items to at least 165F see temp chart.

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 salsa, cut lettuce, cheese, and ground beef all not meet proper cooling parameters. CDI- Items were either reheated or discarded. PIC was informed on how to properly cool TCS foods at the commissary.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.- Observed an employee preparing RTE foods while wearing a bracelet and watch on the wrist.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed PIC using a Cl sanitizer however unable to provide a Cl sanitizer test kit. A Vr will occur no later than 11/29/20 to ensure a Cl sanitizer test kit is provided.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - Observed PIC present during the inspection unable to provide documentation of being certified in a food protection managers course.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed food and soiled equipment in the hand sink. CDI- EHS moved 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- 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 chicken and beef dated for 2/23. PIC stated items were frozen and thawed without a thaw date noted. Observed pork, steak, beef, and chicken without a date. PIC stated items may be discarded or frozen and kept for two more days. CDI- All items were properly date marked. EHS explained how to PIC the importance of a thaw date and prep 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 pork (50F), beef (46F), diced tomatoes (47F) and cut lettuce (49F) all cooling in flip top or reach in. Pork and beef were in covered containers in reach in. Cut lettuce and tomatoes were in flip top unit. CDI- Cut lettuce and tomatoes were placed on a 4 hr TPHC to be discarded. Pork and beef were cooled to 44F by the end of Rte inspection. Items were uncovered to cool in the reach in.

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

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

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed unit using a Cl sanitizer however unable to provide a Cl sanitizer test kit. A VR will occur no later than 3/6/20 to ensure a proper test kit is provide.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cut tomatoes, sour cream, cut lettuce, and cheese all above 41F. See temp chart. CDI- PIC voluntarily discarded the items.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- PIC was unable to provide a functioning thin probe thermometer. A VR will occur no later than 12/20/19 to ensure the PIC provides a functioning thin probe thermometer.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P In use quat sanitizer testing below 150ppm. Per manufacturer instructions, concentration of sanitizer for food contact surfaces is to be at 200ppm. PIC Blanca attempted to correct the concentration, but did not have enough quat concentrate. PIC was also advised to not use water at temperatures greater than 75F per instructions. Verification by 9/9/19 to check for replacement and concentration of sanitizer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed chicken (45F), pork (45F), steak (45F), cheese (45F) and sour cream (45F) all above 41F. CDI- Education was provided to PIC all TCS foods must be cold held at 41F or below. Per state memo no point deduction occurred for TCS foods 42-45F for the first time the violation is noted in 2019. However during the next inspection point deduction and corrective action will occur. PIC stated the cold holding equipment is not on when in transit. NOTE: Permit states - during transit or stationary the unit must provide electricity to equipment. The use of a generator or power inverter is recommended.

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 four containers of RTE chicken, one container of RTE pork and RTE steak without dates. PIC stated the chicken was cooked, cooled, and froze last month and the steak and pork last week. CDI- PIC voluntarily discarded all items.

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 green and red salsa being placed on time. PIC marked the items with a start and end time. However, PIC was unable to provide a TPHC written procedure form. PIC had a MCPHD TPHC form but not filled out. CDI- PIC was able to correctly fill out the MCPHD TPHC form.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed chicken (120F) and chick pea mix (112F) both below 135F. CDI- PIC reheated items to at least 165F. See temp chart.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed green salsa (51F), red salsa (51F), and cut cabbage (48F) all above 45F. CDI- PIC was able to place items on a four hour hold time, 10AM-2PM. NOTE: All TCS foods in 2019 must be kept at 41F or below.

6-202.15 Protect outer openings of establishment from insect or rodent entry.- Observed front door and indoor sliding door open during the inspection.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.- Observed both PIC and employee handling RTE foods while wearing a watch on the wrist. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- Observed both PIC and employee with long hair on the head and preparing RTE foods.