TAQUERIA EL TRI

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 single service trays stored outside of their original protective packaging yet not inverted or protected by other means. CDI - PIC inverted single service trays. - 1 - REPEAT

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed sprayer hanging below flood level rim of three compartment sink. CDI - PIC hung sprayer on hook above flood level rim. Repair sprayer assembly to keep sprayer above flood rim without being hooked. - 1 -

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor in front of sink very soft when stepped on. Repair to provide floor in good repair. - 0.5 -

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chlorine sanitizer spray bottle stored on shelf above open flip top unit. No evidence of contamination was noted. CDI - PIC moved bottle to lower shelf on prep table away from food/food contact surfaces. - 1 -

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed two knives stored in gap between prep table and unit wall. CDI - PIC placed knives in dish area to be w/r/s. -0.5 -

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 single service trays stored outside of their original protective packaging yet not inverted or protected by other means. CDI - PIC inverted single service trays. - 0.5 -

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic Samsung freezer. Must be commercial. - 0.5 - REPEAT

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 buildup of grease/oil on front of grill behind control knobs. - 0.5 -

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed PIC did not know much about employee health policy. I showed him the faded poster they had on the wall. VR - a new poster will be delivered and staff to be educated and sign. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no procedures. CDI - procedures given. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. Observed PIC touch phone and not wash hands before going back to food prep. CDI - had him wash his hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw hamburgers over cooked chicken in the small flip top. Observed raw shrimp had to be pulled over cheese in the flip top. CDI- both were moved down and forward, respectively, to correct the violation. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed steak had fallen to about 125F when put on the non hot side of the flat top grill. CDI - turned back up and was 160F. 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). Ensure only 7 days on date marked food. Observed a few 8 and 9 days between prep and expiration 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 .

7-101.11 Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. - Pf. Observed sanitizer bottle >200 ppm. CDI. It was diluted several times until it was 100 ppm chlorine.

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 cook pork in the top of the flip top at 185F. CDI. This was moved to the freezer where it was sufficiently cooling at 115F at last check. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed oil and water bottles at the stove not labeled. CDI - labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gaps in the door and a few flies in the truck. Fix gaps. Repeat violation, but appears to be less numerous so points were not escalated.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed objects on wrists while handling food. Remove.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths not stored in sanitizer.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic Samsung freezer. Must be commercial.

5-201.11 - A hose used to put water in the food truck shall be approved for drinking water. Observed PIC said they get water at the hose bib near the truck and the hose used is not for drinking water and was stored on the pavement. Water must be obtained at the commissary. Permit action may be taken if the truck does not return to the commissary for water from their approved location. CDI.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS food in top of prep unit holding above 41F (see chart). PIC stated items were prepped in the morning. CDI - items moved to upright freezer to rapidly cool. VR will be conducted within 3 days to verify unit is holding TCS foods at 41F or below. - 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous flies in establishment at time of inspection. Keep screens closed to prevent entrance of insects. - 1 -

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 pipes feeding extinguisher nozzles with accumulation of dirt/debris. - 0.5 -

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 cooked chorizo in prep top at 126F. Per PIC, Item was prepared at 10:00am (now 1:30pm). Item did not meet the 2 hour parameter for the item to reach 70F. CDI - Item was discarded. - 1.5 - Per permit, cooling is not allowed to occur on unit. All cooling must be done at the commissary. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 occurring on truck in violation of permit condition. Chorizo was cooked and placed in prep top to cool. Item did not satisfy the 2 hour cooling window to reach 70F. CDI - Item was 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed torn gasket on stand up freezer. Replace. - 0.5 -

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 hood area with accumulation of oil debris. Clean often to prevent build up. - 0.5 -

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handwashing sink. CDI - PIC went inside grocery store and purchased liquid soap. - 1 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beef and chicken on grill below 135F. CDI - PIC reheated items. - 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken in upright reach in above 41F. Per PIC the chicken had been out prior to the inspection. Chorizo was observed in small prep top above 41F. All other items in unit were 41F or below. CDI - PIC moved chicken and chorizo to freezer for rapid cooling. - 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. - Pf - Observed plastic bag of meat thawing in metal pan in 3 compartment sink. CDI - PIC moved items to upright refrigerator . - *NOTE: Processing of raw meats is prohibited on MFU due to limited sink/prep space. Thawing in this capacity must occur at commissary. - 1 - REPEAT

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door to MFU open during inspection. - CDI - PIC closed mesh screen door. - 1 - REPEAT

4-903.11(A)(C) Store single-use and single-service articles 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 two boxes of styrofoam containers stored on ground outside door of unit. - 0.5 -

5-402.14 Sewage shall be removed from a mobile food unit at an approved servicing area.-Pf Observed grey water outlet dripping into container that was overflowing into parking lot. Connections and pipes must be maintained. A VR will be conducted within 10 days to verify repair. - 1 -

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed multiple items stored inside hand sink at start of inspection. CDI - items removed from sink. - 2 - REPEAT

3-501.13 (A), (B), (C ) Use approved thawing methods. - Pf - Observed plastic bag of meat thawing in metal pan on counter top. CDI - PIC moved items to upright refrigerator . - *NOTE: Processing of raw meats is prohibited on MFU due to limited sink/prep space. Thawing in this capacity must occur at commissary. - 1 - REPEAT

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door to MFU open during inspection. - CDI - PIC closed mesh screen door. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in unit. Keep door and screens closed to prevent entrance. - 1 -

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed dish soap and bleach stored inside hand sink. CDI - items removed from sink. - 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 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 pork in glass front refrigerator at 81F. PIC said it was cooling. EHS explained they cannot cool in the MFU per permit restrictions. CDI-PIC voluntarily discarded. - 0.5 -

3-501.13 (A), (B), (C ) Use approved thawing methods. - Pf - Observed two large plastic bags of raw beef thawing in three compartment sink without running water. CDI - PIC moved items to upright refrigerator . - *NOTE: Processing of raw meats is prohibited on MFU due to limited sink/prep space. Thawing in this capacity must occur at commissary. - 1 - REPEAT

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed sprayer at three compartment sink below flood level rim. CDI - PIC placed sprayer on hook to hang above flood rim. - 1 - 5-304.13 Protecting Inlet, Outlet, and Hose fitting Observed cap on water inlet not secured and cap missing from waste water outlet. CDI - Cap was secured on inlet. Outlet cap must be replaced.

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 screen on back door with heavy build up of dust. Clean frequently to prevent build up.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - PIC present lacks food protection manager certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - Observed employee health policy poster on MFU, but PIC unable to provide signed copies of employee health policies or answer questions related to employee health policy. - CDI - EHS discussed requirements with PIC and provided printed copies in Spanish for employees to sign. 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

3-302.11 (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 above raw beef and pork in RIC. - CDI - PIC moved raw chicken to below raw beef and pork. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - Observed chicken, chorizo, pork, and beef holding below 135F (see temperature chart). Per PIC, items were cooked one hour prior to EHS arrival. - CDI - PIC placed items on TPHC and agreed to continue doing so moving forward. PIC completed TPHC written procedures form while EHS present. 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 - REPEAT - Observed various TCS items holding above 41F in small flip top prep unit (see temperature chart). PIC moved some items to other working refrigeration and placed remaining items on emergency TPHC to be discarded at 2PM. - VR - Verification required within 3 days to ensure unit has been repaired. - NOTE: Risk control plan may be implemented at next routine inspection if cold holding violations persist. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - REPEAT - Observed two unlabeled spray bottles of chlorine sanitizer. - CDI - PIC labeled spray bottles ‘sanitizer.’ 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P - REPEAT - Observed two spray bottles of sanitizer stored on prep surface directly next to open container of green salsa. Do not store chemicals near food items. - CDI - PIC removed spray bottles from prep surface.

3-501.13 (A), (B), (C ) Use approved thawing methods. - Pf - Observed two large plastic bags of raw beef thawing in three compartment sink without running water. - CDI - PIC moved items to reach-in freezer. - *NOTE: Processing of raw meats is prohibited on MFU due to limited sink/prep space. Thawing in this capacity must occur at commissary. Permit action may be taken for future violations.

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 containers of water, oil, and seasoning lacking labels.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - REPEAT - Observed door to MFU open during inspection. - CDI - PIC closed mesh screen door. - *NOTE: No point deduction due to absence of pests on MFU. Points will be deducted at next routine inspection if violation persists.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed wet wiping cloths stored on prep table. Store wet cloths in sanitizer bucket between uses. Also observed chlorine sanitizer concentrations well above 200ppm (bleached out test strip) stored in spray bottles. PIC corrected sanitizer strength by emptying bottles and refilling with water.

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 single service trays stored outside of their original protective packaging yet not inverted or protected by other means. - CDI - PIC inverted single service trays.

6-201.15 Mats and duckboards shall be removable and easily cleanable. - Observed cardboard used as mat on floor of MFU near flat top. Cardboard is not cleanable and cannot be used for this purpose. Remove cardboard.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed knives and wiping cloths stored inside hand sink. CDI items removed from sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink without hand towels. CDI added hand towels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of pork in the prep cooler stored above 41F. Overall improvement from last inspection. CDI -moved to freezer and observed below 41F prior to departure. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle containing bleach water without a label. CDI by labeling. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed open bottle of chemical cleaner stored on in-use utensil sink. CDI removed from sink.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door open on unit upon arrival. Keep door closed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed produce stored outside of the unit on the ground. CDI removed from ground.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Observed PIC with servsafe and very little knowledge of food code violations or temperatures. DUe to the high number of risk factors PIC points were taken. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw steak over cooked beef. Observed raw shrimp behind cooked Chirozo in the prep unit. CDI-PIC rearranged storage order. For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 3 containers of meat sitting on the grill, the grill was not on. 2 containers were 135-138F the other was 107F. PIC said they had just made. CDI-PIC reheated all three containers to over 165F. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 1 prep unit holding at 50F ambient air. All TCS food was voluntarily discarded. They do have other space for cold holding. VR REQUIRED 4/16/2023 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 .

4-501.11 Maintain equipment in good repair. Observed prep unit and hot water not working today.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed only 90F water coming out of the sinks. VR REQUIRED 4/16/2023.

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 beef over RTE drinks. CDI-PIC was able to move sodas into the broken cooler, away from raw.

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 prep unit hold all food over 41F (43-46F). There was raw cut beef that was 49F, PIC said they just got it from the restaurant at 10:30, EHS allowed them to put this in the stand up freezer. They also have another stand up cooler that is broken, they only had non cut, non TCS produce inside. CDI-All other TCS food was voluntarily discarded, due to them still having 1 stand up working, and 1 prep unit, and 1 freezer EHS allowed them to stay open, however this does limit what they can do. VR REQUIRED 12/22/2022.

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 chicken in the prep unit at 110F. FE said they were cooling it there. EHS explained they cannot cool in the MFU at all. CDI-PIC voluntarily discarded.

4-501.11 Maintain equipment in good repair. 1 prep unit, 1 stand up cooler not working.

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. Area underneath the grill needs cleaning.

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 did not provide proof of certification.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. observed multiple items stored in and around handsink blocking access. CDI items removed.

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 pork roast stored over cooked chorizo in upright cooler. Raw eggs stored over bread and sauces in upright cooler. CDI by rearranging storage order. REPEAT VIOLATION

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 beef cheek stored at grill < 135F. CDI by reheat to 170F.

6-202.15 Protect outer openings of establishment from insect or rodent entry. observed windows and doors open on MFU. Keep windows closed or screens in place. 6-501.111 Keep the premises free of insects, rodents, and other pests. observed multiple flies on the MFU today.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. observed clean knives stored between prep cooler and steam table.

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 above garlic salt and frozen shrimp stored above frozen pizza rolls. No visible contamination observed. CDI. Items were re-arranged 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 chicken, shredded cheese, refried beans cold holding above 41 F, see temperature chart. CDI. Foods were placed in reach in coolers uncovered to rapidly cool.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf; Observed spray bottle of sanitizer lacking a label on the bottle. CDI. Bottle was labeled during inspection. Zero point deduction.

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 cooked pork being cooled in the prep top unit. Pork was noted at temperatures above 165 F. CDI. Education provided and pork was relocated to stove top to hot hold.

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed avocados in prep cooler with stickers on rind. All produce washing must be conducted at the commissary prior to operation. REPEAT.

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 knives stored in crevices between equipment. Education provided, zero point deduction.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf; At beginning of inspection, observed bulk 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 available at hand sink at beginning of inspection. CDI. Paper towels were stocked.

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; Observed portioned salsa and cooked barbacoa without date marking. CDI. Foods were voluntarily discarded.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf; Observed one bag of frozen beef thawing at room temperature on shelf of 3 compartment sink. CDI. Beef was relocated to cooler to properly thaw.

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 containers of oils and sauces lacking name on bottle.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Door to unit was open during inspection. Please keep door closed to prevent the entry of insects/pests.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 boxes of cilantro stored uncovered on top of reach in cooler. Observed portioned plates containing lettuce, cheese and tomato stored uncovered in reach in cooler. Please keep covered to prevent contamination.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with sticker on rind. Permit does not allow for produce washing on unit. Please wash all produce prior to operating.

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. Observed no written procedure for vomiting or diarrheal events. CDI. Gave PIC one.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple uncovered food in the RI. Needs to be covered.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed pork, chicken, beef in RI, cold holding at temperatures above 41F. CDI. PIC changed the storage to a cooler unit.

7-101.11 Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. - Pf. Observed no labels on sanitizer container. CDI. PIC labelled.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed outer door open during inspection.

4-903.11(A)(C) Store single-use and single-service articles 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 single use dishes stored directly on the floor. CDI. PIC removed

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 build up in and out of RI coolers. Needs to be cleaned.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Repeat - Observed spray bottle, dirty dishes and screwdriver in hand washing sink. Maintain access to hand washing sinks. Do not use for any other purpose. CDI - Items removed. // 6-301.11 Handwashing Cleanser, Availability - PF - Soap dispenser out at hand washing sink. Hand washing sinks shall be equipped with soap for employee hand washing at all times. CDI - Dispenser refilled.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw beef over tamales in upright cooler. Raw animal products must not be stored above ready-to-eat foods. CDI - Raw beef moved to bottom shelf. 0 pts.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Repeat - All TCS ready-to-eat foods did not have date marks on them at time of inspection. Date mark all TCS RTE foods that will be used for more than 24 hours. CDI - Dates placed on all items.

6-501.111 Controlling Pests - C - Large amount of flies in food truck during inspection. Pests shall be precluded from the premises. // 6-202.15 Outer Openings, Protected - C - Repeat - Door left opened at start of inspection. Outer openings shall be protected against pest entry. Leave door closed.

3-302.15 Washing Fruits and Vegetables - C - Avocados with stickers still on them found on food truck. Fruits and vegetables must be washed prior to use. As per permit conditions, establishment is prohibited from washing fruits and vegetables on truck. Fruits and vegetables are supposed to washed at the commissary. Remove stickers from fruits and vegetables when washing.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Torn gaskets on several refrigeration units. Equipment shall be maintained in good repair. Replace torn gaskets. 0 pts.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT- PIC was unable to provide documentation of being certified in a food protection managers course.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.- Observed employee drink stored on flip top unit cutting board near RTE and raw foods.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed dirty utensils and food stored in the hand sink. CDI- PIC moved items from hand sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cheese, beans, and pork all above 41F. See temp chart. CDI- PIC voluntarily discarded the 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 ham, red salsa, green salsa, and pork all without dates. CDI- PIC voluntarily discarded the items.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.- Observed all in sue squeeze bottles and shakers not labeled.

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

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 prepare RTE foods with a bracelet on the wrist.

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 trays stored outside on the ground.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT- PIC was unable to provide documentation of being certified in a food protection managers course. NOTE: No signature occurred due to covid19 pandemic however PIC MANUEL GAUCIN was present during the inspection.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed a covered container of raw chicken stored above a container of RTE ham in the low boy cooler. CDI- PIC was able to correct the storage order since no physical cross contamination was observed.

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

5-304.13 Protecting Inlet, Outlet and Hose Fitting - Observed water inlet not in use and not protected.

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. - REPEAT- Observed walls near cooking equipment and ac/heat vents with grease residue build up clean 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. - REPEAT- PIC was unable to provide documentation of being certified in a food protection managers course.

2-103.11 (M) Person in Charge-Duties - PF- 2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P- PIC was unable to discuss an employee health policy with the EHS. EHS explained all reportable illnesses, symptoms and exposure with PIC. EHS explained when employees may return back to work after being ill or exposed to illnesses and symptoms. EHS provided PIC with a MCPHD written employee health policy. A VR will occur no later than 7/26/20 to ensure all employee have been re informed of the employee health policy and PIC has implemented the policy.

2-301.14 Wash hands after activities that contaminate them. Wash hands before donning gloves and between gloves uses. -P- Observed both employees handle trash and don gloves without a hand wash to prep foods. CDI- Before any cross contamination occurred EHS instructed employees to properly wash hands before handling RTE foods. After instruction was provided 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 41F. -P- Observed steak (50F), barbacoa (52F), and pork (50F) all cooked from yesterday according to the PIC. Items did not cool to meet proper parameters. PIC voluntarily discarded the items. A VR will occur no later than 7/26/20 to ensure no TCS foods are being cooled on the MFU. Per permit all TCS foods must be cooled at the commissary.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed lengua (48F), hot dogs (45F), raw steak (50F), raw pork (50F), cheese (43F) and raw chicken (50F) all above 41F. PIC voluntarily discarded the items. EHS observed prep unit functioning at 47F. A VR will occur no later than 7/26/20 to ensure all TCS foods are kept at 41F or below. EHS will ensure cold holding equipment is functioning properly.

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- REPEAT- Observed steak, chicken tacos, chicken tamales, pepper and cheese tamales, red salsa, green salsa, hot dogs, and barbacoa all without dates. PIC stated items were from yesterday or throughout the week. PIC was able to date red and green salsa since the items were below 41F and from yesterday. All other TCS foods were voluntarily discarded. A VR will occur no later than 7/26/20 to ensure proper date mark is occurring.

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 steak , barbacoa, and pork all miss the cooling parameters. Items were cooked yesterday according to the PIC and left in the low boy over night. CDI- PIC discarded the items. PIC informed all cooling shall occur at the commissary.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- REPEAT- PIC was unable to provide a thin probe thermometer during the inspection. A VR will occur no later than 7/26/20 to ensure PIC provides a thin probe thermometer.

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

6-202.15 Protect outer openings of establishment from insect or rodent entry. 6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed back door open during the inspection and flies throughout the facility.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. -REPEAT- Observed an employee prep RTE foods while wearing a bracelet 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 an employee prep RTE foods with a hair on the head however not wearing the proper guard.

4-501.11 Maintain equipment in good repair.- Observed prep unit functioning at 48F. 4-202.16 Nonfood-Contact Surfaces - Observed cloths under cutting boards. Ensure non food contact surfaces are smooth durable and easy to clean.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- No test kit available during the inspection. A VR will occur no later than 7/26/20 to ensure a test kit is available.

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

5-402.14 Removing Mobile Food Establishment Wastes - PF- Observed waste water leaking from truck. PIC voluntarily closed. A VR will occur no later than 7/26/20 to ensure waste is being properly discharged at the commissary.

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 walls near cooking equipment and ac/heat vents with grease residue build up clean 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. - REPEAT- PIC was unable to provide documentation of being certified in a food protection managers course.

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- REPEAT- Observed tripa at 55F in the low boy cooler. PIC stated the item was cooked and cooling from this morning. 30 mins after the first temp taken the item was still 55F and no cooling occurred. CDI- PIC voluntarily discarded the item.

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 RTE beef tongue, tripa, and barbacoa in the flip top without proper dates. PIC stated the items are from the larger container in the low boy with a date. CDI- PIC was able to properly date items in the flip top. If TCS foods do not bare a date during the next inspection point deduction and corrective action will occur.

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 tripa in a large container in the low boy unable to meet the proper cooling rate. CDI- Item was voluntarily discarded by the PIUC. EHS informed the PIC all cooling shall occur at the commissary in the walk in cooler.

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 1/12/20 to ensure a thin prone thermometer is 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 several squeeze bottles in use without a label.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. -REPEAT- Observed an employee cook and prep RTE foods while wearing a bracelet 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 employee cooking and prep RTE foods with a beard however not wearing the proper guard.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - Observed PIC unable to provide documentation of being certified in a food protection managers course. Unit has 210 days from issuing of permit to obtain PIC with a certification in an ANSI accredited food protection managers course.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - REPEAT- Observed opened water bottle stored on cutting board with active cutting of lettuce.

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 under sink without soap. CDI- PIC was informed of the violation and the employee was instructed to wash hands properly with soap. After instruction was provided EHS observed proper hand washing.

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap at the hand sink. CDI- PIC provided soap at the hand sink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed raw steak stored above RTE cow tongue, raw ground beef stored above RTE tripa, and raw eggs stored above hot dogs and ham. EHS did not observe any physical cross contamination. CDI- PIC was able to correct the storage order. NOTE: EHS explained to all employees and PIC the proper way to store raw foods from RTE foods.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several knives and other utensils stored clean according to PIC with food debris left on them. CDI- PIC moved all items to the 3 comp utensil's sink to be washed properly before use.

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 barbacoa at 87F. PIC stated the item was cooked and cooled at 7AM. This item had missed the two hour parameter for cooling. CDI- PIC voluntarily discarded the item. EHS explained how to properly cool TCS foods at the commissary to ensure proper cooling parameters are met. NOTE: EHS had PIC place the item uncovered in a reach in freezer and the item still could not cool within 30 mins the item was still 86F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - REPEAT- Observed pork (98F), barbacoa (121F), and beef (122F) all below 135F. CDI- PIC reheated items to well above 165F. See temp chart.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - REPEAT- Observed tripa (45F), barbacoa (45F), beans (50F), and cheese (50F) all above 41F in the flip top unit. CDI- PIC voluntarily discarded the items.

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- EHS observed barbacoa in the flip top unit where the PIC had stated the item did not meet proper cooling parameters. CDI- PIC voluntarily discarded the items. EHS explained to the PIC and employee how to properly cool TCS foods at the commissary in order to meet proper cooling parameters.

6-202.15 Protect outer openings of establishment from insect or rodent entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flies throughout the unit. Also observed the back screen door open before and 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 an employee cook and prep RTE foods while wearing a bracelet on the wrist.

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

4-202.16 Nonfood-Contact Surfaces - Observed cloths being used underneath cutting boards to help with slipping of the boards. This item is absorbent. Ensure all non food contact surfaces are smooth, durable, cleanable, and non absorbent.

5-304.13 Protecting Inlet, Outlet and Hose Fitting - Observed water inlet not in use and not protected.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed a drink on top of the flip top prep cooler. CDI (corrected during inspection) drink was moved.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed grill cook cut partially cooked steak on the cutting board and change his gloves without washing his hands. Also noted cook using sanitizer between glove changes. CDI (corrected during inspection) Cook was instructed to wash his hands after touching raw meats and that sanitizer does not replace hand washing. Advised cook to use tongs or a utensil to get raw meats out of the prep cooler to limit some cross contamination issues.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed cutting board and knife used to cut raw beef not cleaned and sanitized after cutting. CDI (corrected during inspection) Cutting board and knife were cleaned and sanitized during inspection. 4-702.11 Before Use After Cleaning - P Observed utensils such as knives, pans and cutting board washed in the 3 compartment sink, but not sanitized. CDI by instruction to fill the 3rd compartment with bleach sanitizer and sanitize utensils for 30 seconds before air drying.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked jalapenos 64F and cut steak pieces 119F. CDI by instructing them to cook the jalapenos when ordered or to hot hold them in the steam table. The steak was reheated to 167F and they were hot holding on the grill top.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items such as lettuce and cheese in prep cooler 2 above 41F. Lettuce, cheese and all TCS food were relocated to the one door refrigerator. Used prep cooler was added after permitting and partially blocks the 3 comp sink. PIC will replace it with a single door flip top prep cooler. VR (verification required)