TAQUERIA Y TORTAS TACONTENTO

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed an individual portioned cup of marinara stacked high above fill line in a container in prep flip top cooler, containers of raw steak and pork being held in prep reach in cooler and a bag of shredded cheese, container of shredded lettuce and cups of marinara sauce being held in reach in cooler all above 41F. See temp chart. Both coolers were at proper ambient air temperature to maintain TCS foods at proper temperature. CDI: PIC voluntarily discarded shredded cheese and marinara, cooked pork and placed all other items in chest freezer to rapidly cool. REPEAT.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a container of corn from a can being held in prep flip top cooler without a date mark. CDI: PIC date marked corn which was opened yesterday.

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

4-501.11 Maintain equipment in good repair. Observed torn gasket on reach in cooler. Replace torn gasket.

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 exhaust fan in ceiling above prep cooler in need of cleaning. Clean as needed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone being stored on dry storage shelf above prep counter amongst food items and single service articles. CDI: PIC removed cell phone.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed containers of rice, beans and beef all being held below 135F on steam table. See temp chart. CDI: PIC reheated all items to over 165F before returning to hot hold. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a container of beef being held in prep reach in cooler and a container of shredded lettuce in stand up RIC both being held above 41F. CDI: PIC placed beef in chest freezer and placed ice in the container of shredded lettuce to rapidly cool. REPEAT.

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

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed raw beef being stored in a plastic grocery bag in prep reach in cooler. CDI: PIC voluntarily discarded portions of beef that contacted bag and placed the rest of beef in a food grade container back in prep cooler.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a pan of fried chicken being held at 89F on prep counter. CDI: PIC voluntarily discarded fried chicken and will hold chicken under a heat lamp moving forward. REPEAT.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked hamburger patties in water on stove top holding below 135F. CDI - PIC reheated hamburgers to above 165F. - 3 - 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. Observed mesh screen for back door not attached to unit completely on one side and screen not completely closed in middle. Observed no insect entry at time of inspection; repair or replace insect screen as required. - 1 - REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed one (1) carton of raw shell eggs stored over RTE food items in standing RIC. CDI - EHS placed raw shell eggs in prep unit above other raw animal food. EHS provided PIC with Spanish language reach in storage order chart.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed four (4) TCS food items (shredded beef, queso, refried beans, and rice) in steam table holding at temperatures below 135F. No items were out of temperature for greater than 2 hours. CDI- PIC manually reheated items using flattop grill to above 165F. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed chlorine sanitizer solution not diluted to correct concentration. CDI- PIC added enough water to solution to dilute concentration to approximately 100ppm. REPEAT.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed cooling of three (3) prepared TCS foods (shredded lettuce in water, salsa cups in standing RIC, sliced cheese in prep unit) cooling after removal from cold holding. Observed standing RIC temperature fluctuating between 45F and 39F. CDI - Lid was removed from lettuce in water and standing RIC was left closed for extended period of time. Ambient temperature and cooling rates were observed as sufficient prior to end of inspection. Repair and maintain cooler as needed.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed mesh screen for back door tied open to allow for entry of into MFU. Observed screen with minor tears. Observed no insect entry at time of inspection; repair or replace insect screen as required.

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 one (1) stack of single service articles (to go bowls) with exposed food contact surfaces. CDI - EHS inverted articles to prevent potential contamination.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. Observed employee not wash hands after handling soiled equipment and raw food items prior to preparing RTE food. CDI- PIC had employees properly wash hands before continuing.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed boxes being stored on the floor blocking handwashing sink at start of inspection. CDI- PIC removed boxes.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed shredded beef holding temperatures below 135F. CDI- PIC voluntarily discarded. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed shredded lettuce and shredded mozzarella cheese holding above 41F in upright fridge. Ambient temperature of unit held at 45F. PIC removed items to be temporarily held in prep unit holding at 37F for the remaining hour of operation. *REPEAT* no escalation due to improvement 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed chlorine sanitizer solution not diluted to correct concentration. CDI- PIC added enough water to solution to dilute concentration to 100ppm.

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 working container of food with not label to identify item by steam well. CDI- PIC added correct label to container.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed refried beans, shredded lettuce, raw chicken, diced tomatoes, and salads were stored above 41 F in upright refrigerator. Items were not held overnight. PIC stated unit had been opened/closed a lot during lunch. CDI- Refrigerator was kept closed and items were below 41F by end of inspection. - 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 .

3-302.11 (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 pork, and beef patties stored directly on top of raw chicken in lower shelf in RIC. CDI - PIC rearranged items. 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 chicken stored directly next to raw shrimp and beef patties in low boy cooler. EHS educated staff on storage and referenced storage order chart on wall of RIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 clear bottle of liquid with no identification near grill and stainless steel shaker. CDI - PIC labeled clear bottle (seasoning) and shaker (pepper)

4-501.11 Maintain equipment in good repair. Overserved RIC pooling water on lower level of unit.

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 stickers and glue residue on stored cleaned food containers.

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 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 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee improperly wash hands, first with a short hand wash, less than 20 seconds, then recontaminating hands when turning off soiled faucet with bare hands and then drying hands. CDI-EHS demonstrated proper hand washing technique and employee properly washed hands. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee remove gloves, no wash hands, and don gloves for food prep. CDI-EHS educated employee on when to wash requirements and employee washed hands.

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 raw ground beef patties stored over RTE sauces and cheese in reachin of prep unit. CDI-Employee corrected storage order.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed liquid butter, seasonings, and pickles stored on the floor of the MFU. Move foods to at least 6 inches above the floor to prevent contamination.

6-301.13 Soap and paper towels shall not be provided at preparation or utility sinks. Observed no soap at hand sink at start of inspection. CDI- employee provided soap for hand sink. -zero-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed diced chicken, beef, and refried beans that were stored below 135 F on steam table. PIC stated that items were cooked less than and hour before inspection. CDI- items were reheated to 170 F. 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 .

3-501.18 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 carnitas, and beef that were not dated. PIC stated that items were cooked yesterday. Items will be held for over 24 hours. CDI- items were properly dated. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed screen for back door that was tied to allowed for entry of insects into MFU. CDI- screen was untied to provided proper protection.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one damp, wiping cloth stored on counter. CDI- cloth was placed in sanitizer solution. -zero-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stack of containers that were stacked wet. CDI- containers were separated and allowed to air dry.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Employee was not able to tell us her responsibilities for reporting required symptoms and when to stay home. CDI- education was performed with employee. For more information on employee health policy, 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 refried beans, and shredded lettuce were stored above 41 F. Items were not held overnight. CDI- Items were placed in refrigeration to properly cooler. 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)(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 rice and refried beans stored below 135 F. CDI- Rice and beans were reheated to 189, 193 respectively.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door of unit not protected with a screen or closure. CDI- back door was closed.

4-502.13 Single-use and single-service articles cannot be reused. Observed beef fat stored in shucked oyster container. CDI- containers were discarded.

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. PIC servsafe certificate expired on 5/2022.

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 sliced chicken and chorizo stored above 41 F. Refrigerator on unit was reading 47 F. CDI- Items were denatured and discarded into trash. REPEAT (half points due to no points taken before).

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Chorizo was not datemarked at time of inspection. CDI- items was discarded.

4-501.11 Maintain equipment in good repair. Refrigerator is not holding proper temperature. Repair refrigerator on unit. Other units are being used for cold-holding. -zero-

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. Clean exterior of grill, fryers, refrigeration units, and shelving in unit.

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 container of raw beef stored above RTE bottle and salsa in glass door refrigerator. Container of beef was placed were cross-contamination could not occur. REPEAT (full points)

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed one container of pork that was not cooling within the parameters given. Temperature of pork went up during the cooling process. CDI- PIC voluntarily denatured and discarded into trash

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 cooked pork, steak, and onions stored on steam table below 135 F. CDI- items were reheated to above 165 F.

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 container of sliced ham stored above 41 F. CDI- Container was placed in deep freezer to further chill.

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 two containers of raw beef that were processed at 10:30am. Meat was in a large, covered container in prep unit. CDI- Containers were placed in deep cooler and allowed to chill.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloths stored in solution without sanitizer. CDI- sanitizer was added to solution.

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 bacon stored above ready-to-eat items in the refrigerator. CDI- items were reversed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cooked steak stored below 135 F. CDI- steak was reheated to 198 F.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed ice used in drinks was stored without a cover. CDI- cover was placed on ice.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Replace or resurface cutting board at prep station (deep grooves).

2-201.11 (A)(2) Responsibility of Permit Holder, Person in Charge and Conditional Employees PIC shall inform food employees of their responsibility to report the Big 6 foodborne illnesses. Observed food employees unfamiliar with the Big 6 foodborne illnesses. EHS sent educational information today via email and went over the new information with PIC today. -0-

2-501.11 Clean-up of Vomiting and Diarrheal Event Provide a written plan for cleanup of vomiting and diarrheal events. Observed no vomiting and diarrheal event written procedure today. EHS educated PIC about the requirement and vomiting and diarrheal event example plan sent to PIC via email. -0-

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 cooling diced tomatoes and cut lettuce on truck. Per permit conditions, no cooling shall take place on the unit. CDI - PIC place this food that was prepared on TPHC until 3PM. -1.5-

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 deep portions of cut lettuce and diced tomatoes cooling in in deep portions filled past the fill line in flip top. Permit conditions state no cooling shall take place on the unit. CDI - PIC place this food that was prepared on TPHC until 3PM. -.5-

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed exhaust duct over prep table portion of prep unit while flip top was open. EHS advised PIC that the exhaust needs cleaning. -.5-

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken over beef in lower prep unit. CDI reordered storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed eggs sitting on counter at 60 degrees . CDI placed on temporary tphc till end of service.

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

4-101.19 Nonfood-Contact Surfaces - Observed cloth being used underneath cutting boards and on top of cutting boards near hot well. Ensure all non food contact surfaces are smooth, durable, easy to clean, and non absorbent.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cut lettuce, beans, cheese, and sour cream all above 41F. See temp chart. CDI- PIC was able to mark items as TPHC, 10AM-2PM to be discarded. EHS provided PIC with a MCPHD TPHC form. NOTE: Due to covid19 pandemic no signature occurred, however, PIC JORGE ENRIQUE CARDIEL Jr. was present during the inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed in use Cl sanitizer bottle not labeled. CDI- PIC labeled the bottle.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.- Observed sanitizer bucket with wiping cloths inside at 0 ppm Cl.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed a container of raw ground beef stored above containers of hot dogs and salsa. EHS did not observe any physical cross contamination. CDI- PIC was able to correct the storage order.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.- Observed in use metal shaker not labeled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed several employee preparing RTE foods and handling clean equipment with hair on the head however without a proper head cover. Also observed same employees with watches on the wrist.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. - EHS observed mobile unit operating with cold holding equipment malfunctioning. EHS observed TCS foods to be well above 41F. PIC had not monitored temperatures before operation since the PIC did not know equipment was not operating correctly. PIC shall ensure all TCS foods are kept at or below 41F to ensure the risk of food borne illness is limited. EHS instructed PIC to ensure all TCS foods are at 41F and to use a thin probe thermometer to monitor TCS foods temp.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- EHS observed hot dogs (50F), cow head (54F), carnita (50F), red salsa (50F), green salsa (50F), pastor (51F), chicken (50F), steak (50F) beans (55F), motza cheese (55F), cut tomatoes (45F)and ham (50F) all above 41F. PIC voluntarily discarded all TCS foods. EHS observed reach in cooler functioning at 60F and prep unit at 51F. PIC voluntarily closed. A VR will occur no later than 8/23/19 to ensure all TCS foods are kept at or below 41F. NOTE: EHS provided PIC with a TPHC form as well.

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 red salsa, green salsa, hot dogs and cow head all without dates. PIC stated items were prepared on Monday 8/12/19. CDI- PIC voluntarily discarded all TCS foods without a date.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - REPEAT- Observed in use wiping cloths stored in water at 0 ppm Cl. PIC provided sanitizer at 100 ppm Cl.

4-501.11 Maintain equipment in good repair.- Observed reach in cooler functioning at 60F. Observed low boy prep unit functioning at 51F.

5-304.13 Protecting Inlet, Outlet and Hose Fitting - Observed water outlet not in use and cap missing from fixture.

2-301.14 Wash hands after activities that contaminate them. Wash hands before donning gloves and between gloves uses. -P- Observed an employee handle money and don gloves to prep RTE foods without a hand wash. Also observed an employee handle trash and don gloves to prep RTE foods without a hand wash. CDI- EHS instructed employees to wash hands before donning gloves and after changing tasks that contaminate ones hands. After instruction EHS observed proper hand washing and glove change. 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 an employee wash hands and at the end of the procedure the employee used bare hands to turn the faucet off. This action recontaminates ones hands. CDI- EHS informed the employee on how to properly wash hands. After education 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 (45F), pork (44F), salsa (43F), and cheese (43F) all above 41F. CDI- PIC moved all items to low boy and reach in uncovered to cool. EHS observed all items at 41F or below by end of the inspection. See temp chart. EHS provided PIC with a TPHC form.

7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P- Observed sanitizer above 200 ppm Cl. CDI- PIC added water and brought concentration to 100 ppm Cl. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed sanitizer bucket with wiping cloths stored inside not labeled. CDI- PIC labeled bucket.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.- Observed several wiping cloths stored on food prep surfaces.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.- Observed employee twist top drinks stored near clean equipment, cutting boards and utensils.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed a container of raw eggs and a container of raw beef stored above RTE produce and salsa. EHS did not observe any physical cross contamination. CDI- PIC was able to correct the storage order.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed chicken (119F), steak (122F), pork (125F), beef soup (128F), beans (127F), and rice (131F) all below 135F. CDI- PIC reheated items to at least 165F. See temp chart. PIC also adjusted hot well units to function on high.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed green salsa (44F), red salsa (45F), and cheese (42F) all above 41F. CDI- PIC was informed all TCS foods must be kept at 41F or below. No points deducted for first time of violation being noted since 2019 state memo.

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 bottle and metal shaker on cook line in use without a label.

4-202.16 Nonfood-Contact Surfaces - Observed unit using absorbent cloths under cutting boards and absorbent bungee cords being used to hold plastic containers in place. Ensure all non food contact surfaces are smooth, cleanable, and non absorbent.