PARTY LOCOS TACOS 2

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed EHP that did not include restrictions and exclusions. -CDI- EHS provided handout. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw shrimp stored over onions and rice in prep unit. Observed raw shelled eggs in container with RTE sauces. Observed raw pork stored over cilantro in lowboy. -CDI- PIC corrected storage order. **REPEAT** -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed washed lettuce heads stored directly on lowboy cooler shelving. Observed washed onions stored in a cardboard box. -CDI- PIC rewashed items and placed in appropriate containers.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed some dishes stored as clean with food debris. Some of these dishes were found beneath a food prep table where food debris from prep table was falling on clean dishes. Observed used cutting board that had been stored in direct contact with clean cutting board. -CDI- PIC moved items to prep unit to be W/R/S. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: 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 .

3-501.14(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 2 containers of rice prepared prior day above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. -0- 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 .

3-501.17 (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)./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 no date on mozzarella cheese, housemade tomato salsas, cut lettuce, and 2 containers of cooked beef head. Observed rice that had been prepared prior day, that was date marked for today. Per PIC, items without date marks had been prepared today. -CDI- EHS educated PIC on proper date marking procedures and PIC properly date marked items. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed spray bottle with no label. Per PIC, contents were degreaser. -CDI- PIC properly labeled items. -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- Observed 2 containers of rice prepared prior day that did not meet cooling parameters. Observed cut lettuce cooling in lowboy cooler with lid. -CDI- EHS educated PIC on proper cooling methods and rice was voluntarily discarded and lid removed to facilitate rapid cooling of cut lettuce. EHS stated that all items were prepared in commissary. EHS discussed cooling process of rice and reminded PIC to ensure all items are properly cooled in commissary before being placed onto MFU. -0- 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 multiple squeeze bottles and other containers with no labels. Observed “spices” label on small shelving used to hold squeeze bottles that did not contain spices. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed heads of lettuce, avocados with stickers, cucumbers, and jalapeños on MFU. Permit conditions state that: • This MOBILE FOOD UNIT is prohibited from the processing of raw animal food and washing of vegetables based on its insufficient prep table/sink space and operation is limited to cooking and assembly of pre-prepared foods. Ensure all items are washed at commissary and all unwashed items are left at commissary. -0.5-

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 wet stacking with dishes stored as clean. Observed food and other debris falling in dishes stored as clean below prep table and items were not inverted. 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 food debris in bus tub used to store clean dishes. -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 beef head and other items stored in grocery bags. -0-

6-201.15 Mats and duckboards shall be removable and easily cleanable. Observed cardboard being used as a floor mat. Replace with a smooth and easily cleanable material. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone and headphones stored on top of prep unit. Observed employee items throughout commingled with or stored above retail items in coolers. -0.5-

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee beverages stored above retail food in the lowboy cooler. CDI PIC moved drinks to the bottom shelf.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken and raw chorizo above RTE cheese and produce in the lowboy cooler. CDI PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed to go cups of house made green salsa above 41F. PIC stated that it was made and packaged at 11 am today. PIC believes it warmed up when putting it in the cups at the location. EHS advised to package at the commissary and transporting in the coolers. CDI PIC voluntarily discarded green salsa. 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Container of cooked sauce lacked date mark from 3 days ago. Date mark added. 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 .

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. Several squeeze bottles of oils and container of sugar lacked labels. Labels to be added.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC has an expired food safety managers certificate. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels were not provided at the hand sink. CDI- added hand towels. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed cleaning supplies stored in the hand sink. CDI removed items from hand sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked onions being hot held on the grill < 135F. CDI by reheat to 165F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple wiping cloths stored on food contact and non-food contact surfaces.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw chorizo and raw pork stored above Rte cheese and hot dogs. CDI- PIC corrected the storage order. 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 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 hot dogs, ham, and pico without dates. PIC stated items were from yesterday. CDI- PIC was able to properly date the items. 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. REPEAT- Observed containers/bottles of oils and other seasonings with no label. CDI- PIC labeled the containers. NOTE point deduction remained the same since violation is low risk and static however if the violation occurs again during an inspection point deduction shall increase.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed portable cutting boards with deep cuts and grooves in need of replacing or resurfacing.

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 cardboard being used on the floor and observed it to have absorbed food debris and residue grease.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw chicken stored above raw pork and beef inside the RIC 1. CDI - Storage order was rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed food debris on some pans stored as clean. CDI - pans moved to 3 compartment sink to be w/r/s when MFU returns to commissary.

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 beans stored inside the prep top at 47F. CDI - Item was voluntarily discarded. REPEAT. No point escalation, observed significant improvement from the previous inspection.

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: 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 green salsa (1/16) held longer than 7 days. CDI - Salsa was discarded.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer whiting out chlorine test strip. CDI - Sanitizer was made at proper strength.

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 containers/bottles of oils and other seasonings/marinades with no label. CDI - Items were labeled.

3-302.15 Wash fruits and vegetables prior to use. Observed peeled onions placed back in the original container after being peeled, with the intent to use if needed. Observed onions above the fill line of box in direct contact with the side wall of mobile food unit. CDI - Onions will be taken to commissary to be washed.

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 washed cilantro in plastic grocery bags. CDI - Cilantro will be taken back to the commissary and washed again.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a container of soap and water stored in hand sink at time of inspection. CDI- container was removed. REPEAT (full points).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw steak, shrimp, and rice stored in prep cooler that was above 41 F. CDI- items were placed in cooler and allowed to chill. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed a sanitizer container with wiping cloths stored on the floor near front counter. CDI- container was placed on the shelf. REPEAT (full points)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice being hot held at 125 degrees F . CDI PIC discarded 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 lettuce and tomatoes at greater than 41 degrees F in prep top and lower prep unit . CDI discarded 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 gaskets in need of replacement on reach in cooler and small prep unit

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste grease dripping on ground to rear of unit receptacle for grease not installed .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a container of soap and water stored in hand sink. CDI- container was removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed container of raw chicken stored above ready-to-eat items in refrigerator near the door of unit. CDI- items were reversed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 not date on container of hotdogs on top unit of prep unit. CDI- hotdogs were dated appropriately. -zero- 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. Properly label container of sugar and cinnamon stored above prep station in unit.

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 container of wiping cloths in sanitizing solution that was stored on the floor below the grill. CDI- container was placed on the shelf.

3-302.15 Wash fruits and vegetables prior to use. Observed peeled onions stored in cardboard box near serving window. PIC stated that the onions were washed at the commissary, then placed in the used box. Inspector explained that the box needs to be cleaned that the onions were placed in. CDI

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 a container of onions on the grill, in small portions, below 135F. CDI-PIC voluntarily discarded. Only 1 time no points taken.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed cooling being done on the counter. They are not allowed to cool in the MFU due to space/equipment restrictions. CDI-PIC voluntarily discarded.

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 cleaning needed inside of MFU, floors and around prep units.

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. 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 . There was not any sanitizer on the unit at time of inspection. CDI- PIC provided bleach for sanitizer.

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 tripe that was held below 135 F. PIC stated that item was cooked this morning. CDI- tripe was reheated to 178 F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a container of hotdogs and sweetened condensed milk that were held above 41 F. CDI- Container of hotdogs and sweetened condensed milk were placed in cooler to further chill.

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 a container of cinnamon and sugar that were not labeled. CDI- container was labeled. REPEAT

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

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 a stack of single-service trays that were not inverted. CDI- trays were inverted. -zero-

4-501.11 Maintain equipment in good repair. Repair pipe below 3-comp sink from dripping onto floor of unit.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean exterior of containers, grill, refrigeration units, and shelving in unit.

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. Clean floors under equipment and in corners of unit. Clean splash from walls behind prep units.

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. Facility does not have a diarrheal and vomiting procedure on hand. CDI- documents were provided to establishment by inspector.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink stored on food contact surface. CDI- drink was placed on bottom shelf.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed chemical spray bottle and cup stored in hand sink. CDI- items were removed.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spray bottle of glass cleaner stored above burrito wraps in units. CDI- Glass cleaner was placed were no cross-contamination can not occur.

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. Containers of sugar and cinnamon were not labeled. CDI- containers were labeled.

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 cardboard being used on floors of the MFU. Ensure all floors are smooth, durable, easy to clean and non-absorbent. Card board is an absorbent material. REPEAT

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 a large container of cut raw beef steak at 54F tightly wrapped in a low boy. PIC stated item was from earlier this morning and did not meet proper 4 hr ambient air cooling rate. CDI- PIC voluntarily discarded the item. NOTE: Permit states cooling shall not occur on the MFU equipment. Permit action may occur if the violation occurs again.

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, red salsa, ham, and beans all without a date. PIC stated items were from yesterday. 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- Observed a large container of cut raw beef steak at 54F tightly wrapped in a low boy. PIC stated item was from earlier this morning and did not meet proper 4 hr ambient air cooling rate. CDI- PIC voluntarily discarded the item. NOTE: Permit states cooling shall not occur on the MFU equipment. Permit action may occur if the violation occurs again.

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

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

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

5-304.13 Protecting Inlet, Outlet and Hose Fitting - Observed waste water outlet not in use and cap torn off. Replace cap for protection.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. -REPEAT- 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, walls and ceilings with food debris and grease residue build up. Observed card board being used on the floors of the MFU. Ensure all floors are smooth, durable, easy to clean and non absorbent. Card board is an absorbent material.

2-103.11 (M) Person in Charge-Duties - PF- PIC was unable to discuss the employee health policy when questioned by EHS. However, PIC was able to locate a written employee health policy. CDI- PIC was able to prove to PIC an employee health policy is implemented and provided to all employees.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P- Observed an employee wash hands after handling trash. At the end of the procedure the pic used bare hands to turn the faucet off. This action recontaminates the hands. CDI- PIC was informed on the proper hand washing procedure. EHS observed proper hand washing after instruction was provided. 2-301.14 When to Wash - P- Observed pic handle trash, raw shrimp, and RTE foods without a hand wash. CDI- Before cross contamination occurred EHS instructed PIC to wash hands after each task. EHS observed proper hand washing by the end of the inspection.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed PIC use the same gloves to handle trash and raw shrimp without a hand wash and change of gloves. CDI- PIC discarded gloves and washed hands properly. 3-302.11(A) Separate the different types of raw animal foods. -P- Observed raw chicken in a metal container stored above raw steak. 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 onions, tripa, and pastor all below 135F. See temp chart. CDI- PIC reheated items to at least 165F. See temp chart.

4-903.11(A) Store single-use and single-service articles to prevent contamination. - Observed styrofoam plates with food debris splatter above flip top unit.

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

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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, walls and ceilings with food debris and grease residue build up. Observed card board being used on the floors of the MFU. Ensure all floors are smooth, durable, easy to clean and non absorbent. Card board is an absorbent material.

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 pico 48F and beans that were open at the start of the inspection (87F) not meet proper cooling parameters. See temp chart. CDI- PIC voluntarily discarded the pico and placed the beans on TPHC to be discarded by 5PM. NOTE: No signature occurred due to covid19 pandemic however PIC ARELI TORRES was present during the inspection.

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 pico and beans both not meet proper cooling parameters. Both items were attempted to be cooled in the flip top unit. CDI- PIC cooked beans to 168F and voluntarily discarded the pico. PIC was informed per permit no cooling shall occur on the MFU.

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 several flies throughout the unit and front window door open.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Observed several boxes of tortillas stored outside in the back of a pick up truck.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.- Observed sanitizer bucket with wet cloths inside stored on the floor. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. - Observed several dry wiping cloths with food debris on them.

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

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.- Observed food debris and dirt debris build up on floors and walls throughout the unit.

2-101.11 PIC shall be present during all hours of operation. -PF- PIC was not present during the start of the inspection. CDI- PIC arrived half way through the inspection.

2-103.11 (M) Person in Charge-Duties - PF- REPEAT- PIC was unable to discuss an employee health policy. PIC was unable to provide EHS with a written employee health policy. EHS provided PIC with a MCPHD employee health policy for food handlers. A VR will occur no later than 1/31/20 to ensure the PIC implements the employee health policy.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed chicken (120F) and vegetable noodle soup (101F) both below 135F. 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 hot dogs, red salsa, and green salsa all without dates. PIC stated the items were made today and would be kept another day if not sold. CDI- PIC was able to properly date the items. PIC was informed if the items are prepared or opened and not intended to be used the same day they must bare a date.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.- Observed card board being used on the floors. Ensure floors are smooth, durable, easy to clean and non absorbent.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee phone and small speaker stored on top of prep unit and above RTE foods.

2-103.11 (M) Person in Charge-Duties - PF- PIC was unable to discuss and employee health policy. PIC was unable to provide EHS with a written employee health policy. EHS provided PIC with a MCPHD employee health policy for food handlers. A VR will occur no later than 8/24/19 to ensure the PIC implements the employee health policy.

2-301.14 Wash hands before donning gloves and between gloves uses. -P- Observed PIC don gloves without a hand wash to prepare RTE foods. CDI- Before any cross contamination occurred EHS instructed the PIC to wash hands then don gloves to prepare RTE foods. EHS observed proper hand washing after instruction was provided.

3-302.11(A) Separate the different types of raw animal foods. -P- Observed raw chorizo stored above raw shrimp in the low boy cooler. CDI- PIC was able to correct the storage order since no physical cross contamination occurred. NOTE: EHS provided PIC with a MCPHD storage order poster.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed green salsa (47F), red salsa (47F), and cut lettuce (50F) all above 41F. CDI- PIC was able to cool TCS foods to at least 41F by the end of the inspection. EHS provided PIC with a MCPHD TPHC form.

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 in use squeeze bottles and shakers not labeled.

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed unit using a Cl sanitizer however could not provide the correct sanitizer test kit. A VR will occur no later than 8/24/19 to ensure the unit provides a proper sanitizer test kit.