PARTY LOCOS TACOS

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed several unwashed produce items being stored on top shelf of reach in cooler above ready to eat foods. CDI: PIC re-arranged items to proper storage order.

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 rice and two containers of salsa being stored in reach in cooler and a container of beans in prep flip top cooler all missing date marks. CDI: PIC date marked all items. REPEAT.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed a stack of metal containers being stored wet nested on clean storage shelf. CDI: Containers were unstacked to allow for air drying.

4-501.11 Maintain equipment in good repair. Observed torn gasket on reach in cooler and low boy cooler and missing handle for lid of flip top cooler. Replace torn gaskets and missing handle. REPEAT.

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 large tear in metal flooring of MFU being covered with a piece of cardboard. Replace torn flooring and remove cardboard from floor. REPEAT.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed bucket containing chlorine sanitizer and wiping cloths in which chlorine sanitizer measured 10ppm concentration level. CDI: PIC emptied bucket and refilled with fresh sanitizer that measured 50ppm.

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 beans being held in prep flip top cooler without a date mark. CDI: PIC date marked beans as they were prepared yesterday. REPEAT. Points not escalated due to improvement since previous inspection.

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 bottles of chipotle mayo and sour cream being held in both upper and bottom portion of prep cooler unlabeled. CDI: PIC labeled bottles. REPEAT. Points not escalated due to improvement since previous inspection.

4-501.11 Maintain equipment in good repair. Observed torn gasket on reach in cooler and missing handle for lid of flip top cooler. Replace torn gasket and missing handle. 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 build up on shelving used for dry good storage. Clean as needed. REPEAT.

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 large tear in metal flooring of MFU being covered with a piece of cardboard. Replace torn flooring and remove cardboard from floor. 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 containers of sliced deli ham, hot dogs and beans being held in prep flip top cooler without date marks. CDI: PIC date marked items as they were opened from their original packaging in the last 24 hours. REPEAT.

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 bottles of oil and Worcestershire sauce being held in squeeze bottle corral and mayo and chipotle mayo being held in prep flip top cooler unlabeled. Label all working bottles of food. REPEAT.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed a cloth towel being used to line a plastic container of cilantro in prep reach in cooler. CDI: PIC removed cloth towel.

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 a bucket containing wiping cloths and chlorine sanitizer being stored on floor. CDI: PIC moved bucket off the floor.

4-501.11 Maintain equipment in good repair. Observed torn gasket on reach in cooler and missing handle for lid of flip top cooler. Replace torn gasket and missing handle. 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 build up on grates of stove top burners, on front and side of low boy freezer and gaskets. Clean as needed. REPEAT.

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 large tear in metal flooring of MFU being covered with a piece of cardboard. Replace torn flooring and remove cardboard from floor.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cut tomatoes, pico salsa, and raw shrimp above 41F. -CDI- PIC moved into lowboy cooler to cool back down to 41F. 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 red and green salsa, rice, refried beans without date marking. PIC stated these were prepped the day prior. -CDI- PIC added date marking sticker to reflect day of prep. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple non-TCS oils and spices with no label. -CDI- PIC created a label for these items.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies throughout the facility. EHS suggested keeping window closed or getting a window screen.

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 splash of food residue present on styrofoam to-go containers. Keep in a location where this can be avoided.

4-501.11 Maintain equipment in good repair. Observed gaskets of lowboy cooler peeling, PIC had to place box in front of cooler door to keep fully shut. Repair cooler door.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed no test strips present in facility. 10-DAY-VR. PIC must acquire test strips to accurately measure sanitizer concentrations.

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 and soil on counters, shelving, and knife box. Must increase cleaning frequency.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce, pico de gallo, and tomatoes in low reach in holding above 41F. CDI- Items discarded. Observed beans, lettuce, cheese, sour cream and chipotle sauce holding above 41F in prep top. CDI- Items had been placed in prep top 1 hour ago. MFU is extremely hot and prep top is open. Items out of temp were in the front. CDI- Used for lunch rush and discarded leftovers. Unit was 41F. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed no label on cleaner. CDI- Labeled.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed service window, door, vent and hole in floor near prep sink without protection from pest entry. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cilantro sitting on a paper towel on an unclean portion of the shelf. CDI- Removed.

4-501.11 Maintain equipment in good repair. Observed torn gasket on tall reach in freezer.

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 shelves, rice container and knife box in need of cleaning.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM on site during inspection. CFPM certifications expired 2/9/24. Repeat. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce being store above RTE food in standing reach-in cooler. -CDI-PIC was educated and food items were reorganized to proper storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.Observed a large amount of metal pans with oil and food residue and debris.-CDI-PIC placed food items in prep sink to be washed in commissary. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P-Observed cooked beef head meat stored in a steam well temping at 120F, as well as observed cooked chicken being stored on a table next to the burner without a heat source, with the intent of being hot held, with a temperature of 70F.-CDI- PIC expressed both items had just been cooked on the flat before they opened.-CDI-PIC was educated;PIC reheated food items to a temperature above 165F; more hot water was added to the steam well. 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 back door, serving windows, and ceiling vent with no protection from pest entry. Repeat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed all metal pans wet stacked in clean storage area above prep sink. -CDI-PIC placed them in prep sink to be washed at commissary.

4-501.11 Maintain equipment in good repair. Observed standing reach-in cooler and medium size reach-in cooler beside it with soiled and torn gaskets. PIC expressed that a work order has already been placed.

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 metal shelves extremely covered in dust and oil residue where metal pans are placed to air dry. Observed standing reach-in cooler and burner in need of cleaning on the outside.

5-205.15 Maintain a plumbing system in good repair. Observed water clogged while using handsink; PIC was notified.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed metal floor torn and dented, PIC expressed he will have floor fixed after 12/25/24. Observed floor, walls and celing in need of more frequent cleaning.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM on site during inspection. CFPM certifications expired 2/9/24. Repeat. For more information on becoming a certified food protection manager 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 clear plastic bottles of oil without labels. PIC labeled bottles of oil.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door, serving windows, and ceiling vent with no protection from pest entry. Repeat.

4-501.11 Maintain equipment in good repair. Small reach in door will completely close, but fall off hinges when opened too wide. Part has been ordered since last inspection. No points deducted.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. cleaned frequently to preclude accumulation of soil residues. Observed exteriors of equipment and knife holder in need of cleaning.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM on site during inspection. CFPM certifications expired 2/9/24. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer below 50ppm in sanitizer bucket. PIC stated that they mix hot water and bleach. CDI-PIC made new batch of sanitizer with concentration over 100ppm. EHS advised PIC to mix bleach with cold water. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded lettuce, chopped lettuce, pico de gallo, mozzarella cheese, pinto beans, refried beans, salsa verde, and red salsa above 41F, see temperature chart. CDI-PIC voluntarily discarded all items. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed clear plastic bottles of oil and one metal seasoning shaker without labels. CDI-PIC labeled.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door, serving windows, and ceiling vent with no protection from pest entry.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed raw onions stored in plastic shopping bags. Replace with food grade containers. REPEAT 4-501.11 Maintain equipment in good repair. Observed small reach in freezer with door falling off hinges when opened. Repair.

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 gaskets on low boy cooler and sides of equipment in need of cleaning.

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 floors and walls in need of cleaning due to buildup. Clean.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee leave MFU to complete a task. When Food employee returned employee donned gloves with no hand wash in between. CDI - Gloves were removed and hands were washed properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed ham (stacked above fill line) and chopped lettuce above 41F in prep unit. CDI - Ham and lettuce was placed in bottom of prep unit to get back to 41F.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in chlorine sanitizer below 10 PPM. CDI - Sanitizer was replaced at the proper strength.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed cut onions, and frozen beef stored inside of plastic grocery bags that are non-food grade. Replace with food-grade containers (metal containers, styrofoam, and ziplock bags).

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink stored above food to be served. CDI - Drink was removed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels present at hand sink. CDI - Paper towels provided. - 1 -

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed washed cilantro stored directly on the shelving unit above the prep sink. Shelving unit in need of cleaning. CDI - Cilantro removed and to be taken back to commissary and washed prior to use. 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 pork. CDI - Storage order rearranged. - 1.5 - For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 dates missing from diced tomato, pico, shredded lettuce, beans, rice, cheese in prep unit without dates. CDI - Dates added. All other dates good. There has been some improvement in date marking since last inspection. - 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed some oil bottles present without labels. - REPEAT - 1 -

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 dirty water present in wiping cloth container. Replace. - 0 -

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 cleaned chopper and immersion blender stored on top of cardboard that is over the waste water tank. CDI - PIC was instructed to clean these items at commissary, and then store on shelves in MFU. - 0.5 -

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard lining the floors of MFU. Remove. - 0 - 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed cut onions, and frozen beef stored inside of plastic grocery bags that are non-food grade. Replace with food-grade containers (metal containers, styrofoam, and ziplock bags).

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 on stove hot holding at 120F. CDI: rice reheated on the stove to 177F.

Repeat: 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 salsa roja and salsa verde date marked incorrectly in stand up reach in cooler . CDI date label corrected . Observed cups of salsa verde and rojo without a date inside bottom of prep cooler. Observed a bag of beef head that was made yesterday without a date inside small reach-in and bottom of prep cooler. CDI: proper date label provided.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed bleach sanitizer too strong well above 400ppm inside red sanitizer bucket. CDI: sanitizer was diluted to proper concentration.

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 squeeze bottles of oils without labels.

Repeat: 4-501.11 Maintain equipment in good repair. Observed gaskets in need of replacement for stand-up reach-in cooler.

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 eggs stored over ready to eat foods in reach in cooler . CDI reordered storage.

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 salsa roja and salsa verde date marked incorrectly in reach in cooler . CDI date label corrected .

4-501.11 Maintain equipment in good repair. Observed gaskets in need of replacement for cold hold unit near reach in.

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 staining and food debris on ceiling over prep unit .

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Observed cold holding on majority of cold holding units not working. PIC stated it was because it was hot . Advised that food should still be 41 degrees or less no matter what the temperature outside was. CDI placed items in cold holding on tphc and should be discarded by 5 pm . Food shouldn’t stay on tphc until cold holding repaired.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager on site at time of inspection.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap for handwash available at time of inspection . CDI PIC obtained soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at hand wash at time of inspection . CDI PIC obtained paper towels .

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 lettuce, sour cream, beans, beef, and shrimp as well as other tcs foods in cold holding at greater than 41 degrees . CDI. Placed items on tphc and foods to be discarded by 5:00 PM. Verification required.

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 items cooling in prep units at improper temperature. CDI. Items placed on tphc.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in mobile food unit prep area.

4-501.11 Maintain equipment in good repair. Observed prep unit and reach in unable to maintain proper temperature . Gaskets observed to be in need of replacement .

5-402.14 Sewage shall be removed from a mobile food unit at an approved servicing area.-Pf. Observed wastewater from mobile food unit on ground in front of mobile food unit. PIC stated someone may have opened the valve and that he wouldn’t clean it up.

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. For more information on food storage order please visit: http://meck.co/FoodSafety; Observed raw chicken stored above raw beef in prep cooler. No visible contamination was observed. CDI. Items were re-arranged during inspection. Point deduction to stay the same due to a noted improvement from previous inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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. Observed a heavy build-up of food debris on fryer baskets. A VR will be conducted to ensure baskets have been thoroughly cleaned.

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. Observed tamales with a date mark of 2/4, mozzarella cheese dated 3/13 and queso dated 3/24. CDI. Foods were voluntarily discarded.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed domestic ant & roach killer (Hot Shot) stored next to hand sink. CDI. Education provided and can was removed upon request. Zero point deduction today.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed a bag of onions stored on the floor. Onions were relocated during inspection. Education provided, zero point deduction to occur today.

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 a build up of food/residue on gaskets of coolers. Please clean and maintain clean. Education provided, zero point deduction to occur today.

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. Procedure not provided. CDI. Another handout given to PIC during inspection.

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. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed box of raw chicken stored directly on top of pastor. CDI. Education provided and refrigerator rearranged during inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P; Observed cooked beef hot holding below 135 F (see temperature chart). CDI. Beef was reheated on the stove top above 165 F during inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed chlorine sanitizer at 0 ppm. CDI. Sanitizer was remixed to proper concentrations during inspection.

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 of food residue/debris on gaskets of cold holding equipment. Please clean and maintain clean.

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 a need for improved floor/wall cleaning underneath and around cooking/cold holding equipment.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees - P, Pf. - Observed PIC unable to discuss all aspects of the employee health policy. No written policy of the 2017 food code adoption required Health policy available during the inspection. CDI- Per state guidance EHS provided PIC with a new employee health policy with no point deduction to occur.

2-501.11 Clean-up of Vomiting and Diarrheal Event - Pf- Observed PIC unable to provide a written clean-up vomiting and diarrheal plan. CDI- Per state guidance EHS provided PIC with a written clean up vomiting and diarrheal event form. No point deduction to occur. However, if PIC can not provide documentation during the next inspection point deduction will occur.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed soiled dishes and pots stored in front of the handsink. Observed raw shrimp tail in handsink. CDI- Items moved from hand sink by PIC.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed PIC stating shrimp was fully cooked at 140F. CDI- PIC had employee finish cooling shrimp to 145F-150F after instruction was provided by EHS.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed beans, cheese, sour cream, pico, diced tomatoes, cut lettuce, ham, and hot dogs all above 41F. See temp chart. EHS observed prep unit functioning at 49F. PIC voluntarily discarded the items. A VR will occur no later than 10/9/21 (72 hours) to ensure all TCS foods are kept at 41F or below.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- 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 green salsa and red salsa made today according to PIC without a date. PIC stated the item will be kept another day if not sold today. CDI- PIC was able to properly date mark items.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf- Observed raid spray with the instructions for use to be inside household only. 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.- REPEAT- Observed several in use squeeze bottles of oil not labeled. CDI- PIC labeled items. NOTE: Point deduction did not occur since item is low risk and PIC made correction. However, if violation occurs during the next inspection point deduction will occur.

6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed several flies throughout the MFU. 6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed back door open during the inspection without protection from out door pests.

4-501.11 Maintain equipment in good repair. - Observed prep unit functioning at 49F. Observed cold holding equipment gaskets torn and in poor repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed several portable cutting boards in need of replacing or resurfacing due to deep cuts and grooves.

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

5-202.13 Backflow Prevention, Air Gap - P- Observed spray arm below the flood rim level. A VR will occur no later than 10/9/21 (72 hours) to ensure spray arm is above the flood rim level. 5-304.13 Protecting Inlet, Outlet and Hose Fitting- Observed grease water inlet not in use and not protected. Replace cap.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed no sanitizer available for use. CDI: bleach sanitizer was made up at proper concentration by PIC with education provided by Senior EHS.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed food inside prep cooler including diced tomatoes, lettuce, beans from can, and mozzarella cheese. According to PIC these items were taken out to to refill prep unit. Advised to cool these products down to 41F prior to placing in prep cooler. All other TCS food inside cooler was at 41F/below. CDI: TCS items placed inside low boy freezer to rapid cool. Temperature dropped about 5 degrees prior to end of inspection.

General Comment: 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed bleach sanitizer spray bottle not labeled properly. CDI: labeled during inspection

General Comment: 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 of oil and water with no label at grill area.

Repeat: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet spoiled wiping cloths stored on countertops.

3-302.15 Wash fruits and vegetables prior to use. Remove stickers from avocados prior to washing. Observed stickers still present on avocados in prep unit used for service. Avocados were taken out of cooler so that stickers could be removed.

Repeat: 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items including purses stored with dry good items and bread on shelf.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.- 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 several open soda cans on top of food prep areas with RTE foods near.

2-301.14 Wash hands before donning gloves and between gloves uses. -P- Observed an employee leave the MFU, and once returned donned gloves without a hand wash to prep foods. CDI- Prior to any cross contamination EHS instructed the employee to was hands and then don gloves to prep foods. After education was provided EHS observed proper hand washing.

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 green salsa being portioned out on the MFU at the start of the inspection at 50F. 60 mins after cooling the green salsa was 49F. Proper cooling rate did not occur. CDI- PIC voluntarily discarded the item. EHS informed PIC to portion and cool TCS foods at the commissary to ensure proper cooling rates occur.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed grilled peppers and onions below 135F. See temp chart. CDI- PIC reheat 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- Observed green salsa portioned on MFU and not meet proper cooling rate. CDI- PIC voluntarily discarded the item and was informed how to properly cool TCS foods at the commissary.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.- Observed several wet wiping cloths stored on counter tops.

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

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 food debris and grease debris build up on ac/heat vent cover and hard to reach areas of floors and walls. Hard to reach areas are behind and underneath equipment. Clean as often as needed to prevent the build up.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - REPEAT- Observed employee items stored with dry goods and RTE foods.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed rice, beans, motza cheese, cut tomatoes, pico, cut lettuce, and feta cheese all above 41F in the flip top unit. See temp chart. CDI- PIC was able to place items on TPHC 10AM-2PM to be discarded. A VR will occur no later than 8/22/20 to ensure all TCS foods are cold held at 41F or below. TCS cold foods may also be placed on time. EHS provided PIC with a MCPHD TPHC form. NOTE: No signature occurred due to covid19 pandemic however PIC Jose Torres was present during the inspection.

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 and metal shakers in use without a label.

4-501.11 Maintain equipment in good repair.- Observed prep unit gaskets in need of replacement or repair due to being torn. 4-202.16 Nonfood-Contact Surfaces - Observed wet cloths being used under cutting boards. 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. -REPEAT- Observed all cold holding, shelving, and cooking equipment in need of cleaning due to food debris and grease residue. Also observed hood system in need of cleaning due to grease residue build up.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee purses stored with dry goods.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed red salsa (51F), green salsa (48F), and cow tongue (48F) on the counter and above 41F. CDI- PIC voluntarily discarded the items.

4-903.11(A) Store single-use and single-service articles to prevent contamination.- Observed a majority of the single use plates with food debris splatter.

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

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 floors and walls of hard to reach areas in need of cleaning due to food debris and grease residue build up. Hard to reach areas are behind and underneath equipment. Clean areas as often as needed to prevent and reduce the build up.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- REPEAT- Observed several soiled containers stored in the hand sink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- REPEAT- Observed raw shrimp stored above RTE foods in the reach in cooler. CDI- PIC was able to correct the storage order since no physical cross contamination was observed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed grilled peppers (123F), grilled onions (119F), steak (132F), cow head (112F), and rice (99F) all below 135F. CDI- PIC reheated the items to at least 165F. See temp chart.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed pico (51F), motza cheese (50F), ham (45F), cut tomatoes (50F), beans (50F), hot dogs (48F), red salsa (48F), green salsa (49F), and beef (48F). CDI- PIC voluntarily discarded all TCS foods above 45F. PIC was able to place the ham on a 4 hour hold time. EHS observed prep unit functioning at 43F. PIC has a reach in cooler functioning well. NOTE: PIC was provided with a new TPHC form.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - REPEAT- Observed wiping cloths stored in sanitizer at 0 ppm Cl. PIC provided Cl at 100 ppm Cl for the wiping cloths. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - Observed in use wiping cloth bucket stored on the floor.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Observed several knives stored in between dirt and food debris equipment and walls.

4-202.16 Nonfood-Contact Surfaces - Observed cloths being used under cutting boards. Cloths are absorbent and not easy to clean. Ensure all non food contact surfaces are smooth, easy to clean, and non absorbent. 4-501.11 Maintain equipment in good repair. - Observed prep nit functioning at 43F. Ensure equipment is maintained in good repair to keep TCS foods at or below 41F.

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

5-304.13 Protecting Inlet, Outlet and Hose Fitting - Observed water outlet 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.- Observed floors and walls of hard to reach areas in need of cleaning due to food debris and grease residue build up. Hard to reach areas are behind and underneath equipment. Clean areas as often as needed to prevent and reduce the build up.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.- Observed two employee drinks stored on prep surfaces and near clean utensils. PIC moved items.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed handsink with beans and pico dumped inside. CDI- PIC cleaned sink and informed employees only hand washing shall occur at the hand sink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed a container of raw shrimp stored above a bag of RTE tamales. Observed a container of ground beef stored above RTE salsas. CDI- PIC was able to correct the storage order since no physical cross contamination was observed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several stacks of metal containers with sticker, food debris and sticker residue left on them. CDI- PIC moved items to the utensil sink to be properly washed before the next use.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed beans (45F), motza cheese (44F), diced tomatoes (45F), cut lettuce (45F), queso fresco (45F), hot dogs (45F), sour cream (45F) and pico (43F) above 41F. CDI- PIC was informed all TCS foods must be cold held at or below 41F. Per state memo for the first time in 2019 for TCS foods between 42-45F no point deduction shall occur. However, during the next inspection point deduction and corrective action will occur.

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 RTE tamales and green salsa without a date. PIC stated items were made yesterday. CDI- PIC was able to properly date the items. Unit had all other TCS foods properly date marked.

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 red and green salsa on a four hour time hold without proper written procedures. PIC had clearly marked a start and end time for the items. A VR will occur no later than 4/14/19 to ensure the unit obtains proper written procedures for TPHC. NOTE: EHS provided PIC with a MCPHD TPHC written procedures form.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed cleaner not labeled. CDI- PIC labeled the cleaner.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.- Observed several stacks of metal containers stored wet.