ANTOJITOS DON SAMMY

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- Observed no written V&D procedures. -CDI- EHS provided handout. -0- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed cooked ground beef with microbial growth. Item was date marked for 7/30. -CDI- PIC voluntarily discarded items. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw bacon behind cactus (nopales) and raw shelled eggs behind RTE ham in cold drawers. Observed items in freezer outside of original packaging such as raw pork over pre-cooked chicken wings and hot dogs. **REPEAT** -3- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed cut and whole washed tomatoes stored on top of lid in prep unit with no protective covering. 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 ground meat stored with raw bacon outside of original packaging in RIF. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. -P.- Observed thermometer stored as clean with visible food debris. -CDI- EHS educated PIC on cleaning frequency and PIC cleaned thermometer. **REPEAT** -1.5-

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 rice and refried beans prepared prior day that did not meet cooling parameters. Observed raw carne asada prepared today more than 4 hours ago that did not meet cooling parameters. PIC stated items were prepared and cooled at commissary kitchen. -CDI- PIC voluntarily discarded items. Ensure items are properly cooled at commissary kitchen prior to being brought onto MFU. **REPEAT** -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed rice holding below 135F. 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 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)./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 items missing date marks: shredded lettuce, sliced tomatoes, house hot-pickled carrots/veggie mix, refried beans, rice, chicken taquitos, and shredded mozzarella cheese. Observed items past discard date: curtido (cut cabbage) labeled “jalapeños” date marked 8/20 (discard 8/26), nearly empty container of cabeza date marked 5/24 (discard 5/30), ground beef 7/30 (discard 8/5), ham 8/13 (discard 8/19), hot dogs and menudo 8/14 (discard 8/20), housemade tomato based salsas 7/6 (discard 7/12), and housemade chipotle sauce (contains canned chipotles) 8/3/ (discard 8/9). -CDI- PIC voluntarily discarded 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 .

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 windex. -CDI- PIC properly labeled items. **REPEAT** -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 items prepared prior day and today more than 4 hours ago that did not meet cooling parameters. Items were found cooling in large metal containers with plastic wrappings in prep unit and cold drawers. PIC stated that items were prepared and cooled at commissary kitchen. -CDI- EHS educated PIC on proper cooling methods and items were voluntarily discarded. Ensure all items are properly cooled at commissary kitchen prior to being placed on MFU. **REPEAT** -0.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 some squeeze bottles and one container missing label. **REPEAT** -2-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed windows and back door open throughout entire inspection. No active orders during inspections. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead fly. **REPEAT** -1-

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers still intact. Observed unwashed lettuce head. Ensure stickers are removed prior to being washed. Ensure all items are washed in commissary per permit conditions: • 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. *REPEAT** -0.5-

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice scoop handle touching ice. **REPEAT** -0.5- 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed tong handles in raw carne asada stored inside of cold drawer touching raw meat juice.

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 clean cutting board stored on/behind 3-comp sink faucet contacting wall. **REPEAT** -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 rusted shelving in RIC and below some prep tables. 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 peppers being stored in grocery bag in RIC. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2 cutting boards in need of replacement due to being worn down. Replace or resurface. **REPEAT** -0.5-

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./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 damaged floor/floor coming up throughout unit. Observed carpet being used for a floor mat. Ensure to use material that is smooth and easily cleanable and non-absorbent. **REPEAT** -0.5-

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.-/2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf - Observed PIC present at start of inspection not sure how to turn on water on MFU at start of inspection, items stored in handsink (indicating hands had likely not been washed), not sure of items stored on MFU, with no CFPM, and not able to answer EHS’ questions. PIC/owner arrived a few minutes into inspection who also had no knowledge of some items stored on truck and multiple priority violations observed during inspection. **10 DAY VERIFICATION REQUIRED** -1- Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at start of inspection. -CDI- PIC with CFPM arrived after a few minutes. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. -Pf- Observed no signed copy of EHP. -CDI- EHS educated and PIC and food employee signed at time of visit. -0-

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P- Observed PIC handle raw carne asada and then begin to return to handle tortillas without washing hands. -CDI- EHS educated PIC on when to wash and PIC washed hands. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed items stored in handsink. -CDI- PIC relocated items and had handsink cleaned. -1-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw bacon commingled with RTE hot dogs. Observed RTE chicken commingled with raw carne asada. Observed RTE ground beef (carne molida) stored in front of raw shelled eggs in cold drawers. Observed ham, cheese and other RTE items in lowboy freezer stored below or commingled with raw items, with all items outside of original packaging. -CDI- PIC corrected storage order. For more information on food storage order 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 behind raw shrimp and raw burger patties in cold drawers. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed PIC handle raw meat and then begin to return to handle RTE tortillas without discarding gloves. -CDI- EHS educated PIC on when to change gloves and PIC changed gloves. -1.5-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed no sanitizer available at time of inspection. Observed 2 spray bottles with non-diluted bleach. -CDI- PIC diluted bleach bottles to appropriate concentrations. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on items stored as clean. -CDI- PIC moved items to dishpit 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 . 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. -P.- Observed PIC begin to use thermometer without cleaning it before or after use. -CDI- EHS intervened, educated PIC on cleaning before and after use and PIC cleaned at appropriate times.

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 rice and refried beans prepared prior day above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. Per Permit conditions: This MOBILE FOOD UNIT is prohibited from the process of cooling prepared foods on the unit. -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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple items in prep unit above 41F. Observed all items in RIC and ambient air above 41F. -CDI- PIC voluntarily discarded items above 41F. **REPEAT** -3- **IS BEING ISSUED TODAY FOR COLD HOLDING** 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)./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 only one item with a date mark and date mark was illegible due to smearing. Per PIC, all items prepared in last 1-2 days. -1.5- **3 DAY VERIFICATION REQUIRED** **IS BEING ISSUED TODAY** 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 one spray bottle that had been previously used to store something else with original manufacturer label. Observed another spray bottle with no label. Observed container with liquid cleaner with no label. -CDI- PIC properly labeled items. -0-

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 items prepared prior day that did not meet cooling parameters. Observed nopal (cactus) and barbacoa prepared today cooling in cold holding drawers. -CDI- EHS educated PIC on proper cooling methods and PIC voluntarily discarded items. Per permit conditions: • This MOBILE FOOD UNIT is prohibited from the process of cooling prepared foods on the unit. -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 .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. -Pf- Observed raw pork thawing at ambient air. -CDI- PIC placed items in prep unit. -0-

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 bottles with no labels in prep unit and at cook line. Observed one spice container labeled “cumin”, when it was evident that items inside were not cumin. **REPEAT** -2-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed windows and doors open throughout inspection, even when MFU did not have active orders. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead pest inside of lowboy freezer. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC engaging in food prep with bracelet. -0- 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no hair restraint.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers. Ensure stickers are removed prior to being washed. Ensure all items are washed in commissary per permit conditions: • 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. -0-

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed tong handle touching raw chicken. 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice scoop handles touching ice. -0-

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 standing water and wet stacking with dishes stored as clean. 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 clean dishes stored next to/contacting dirty dishes beneath table. Observed clean cutting board stored on/behind 3-comp sink faucet contacting wall. -0-

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 rusted shelving in RIC and below some prep tables. 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 multiple items being stored in grocery bags in lowboy freezer. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2 cutting boards in need of replacement due to being worn down. Replace or resurface. 4-502.11(A) Maintain utensils in good repair. Observed spatula in need of replacement. -CDI- PIC voluntarily discarded. 4-501.11 Maintain equipment in good repair. Observed RIC not holding temperatures at 41F or below. Observed gaskets in need of repair in most cold holding units. **IS BEING ISSUED TODAY** -0-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets, NFCS of slicer, knife storage container in need of cleaning, exterior surfaces of spice containers and flour and other containers, hoods, NFCS of thermometer in need of cleaning, and interior surface of lowboy freezer. Increased and more thorough cleaning frequency recommended. -0-

5-205.15 Maintain a plumbing system in good repair. Observed top of waste water tank with large crack. Repair/Replace. **REPEAT** -2- **IS BEING ISSUED TODAY** 5-303.12 A cap and keeper chain, closed cabinet, closed storage tube, or other APPROVED protective cover or device shall be provided for the water inlet and outlet. Observed no protective cover on water outlet. Provide cover.

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./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 damaged floor/floor coming up throughout 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. Observed floors, walls, and ceilings in need of cleaning throughout. Increased and more thorough cleaning frequency recommended. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food items stored over retail items in RIC. Observed employee drink stored on prep table next to steam table. Observed speaker stored on top of lowboy freezer. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed employee working during inspection did not have food manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled onions on stove top below 135F.CDI - PIC discarded item at time of inspection. - 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 whole pork shoulder in bustub on lower shelf of prep table above 41F. CDI - PIC was allowed to place item in reach in freezer to rapidly cool. EHS recommended that employee only bring out as much as can be processed without significant temperature rise. - 3 - REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 secondary containers of condiments and spices lacking labels. - 1 - REPEAT Points were decreased as improvement was observed.

5-205.15 Maintain a plumbing system in good repair. Observed top of waste water tank with large crack and pushed in section. Repair/replace - 1 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sliced tomatoes, shredded lettuce, shredded cheddar, and shredded mozzarella in prep top above 41F. PIC stated they were put in prep top 90 minutes prior. Moved to freezer to reach 41F. Advised to only fill containers to chill line. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed secondary containers of condiments and spices lacking labels. Repeat.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed serving window open during inspection. Close window when not in use to avoid pests from entering. Door open with no screen. Repeat.

5-205.15 Maintain a plumbing system in good repair. Hand sink and 3 compartment sink leaking.

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 floor behind and around grill. Improvement since last inspection. 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 Hot dogs, ham and cooked wings from yesterday lacked date marks. Date marks added. Repeat. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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 secondary containers of condiments and spices lacking labels. Repeat.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed serving window open during inspection. Close window when not in use to avoid pests from entering. Screen added to door since last inspection

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board on prep top heavily scratched and scored.

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 floor behind and around grill. Improvement since last inspection.

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed PIC not present during inspection. Ensure PIC is present during all hours of operation. CDI- PIC arrived at the end of inspection. EHS spoke with PIC in depth about violations. 2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed PIC not present during inspection therefore leading to priority violations due to employee leading inspection having limited knowledge of food safety and food code requirements. CDI- EHS spoke with PIC in depth about the responsibilities of being a PIC and ensuring that employees have the knowledge they need to prevent violations. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. CDI- PIC arrived at the end of inspection. For more information on becoming a certified food protection manager 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 vomit and diarrhea cleanup plan during inspection. CDI- EHS gave PIC vomit and diarrhea cleanup plan poster. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employee handle cell phone for prolonged amount of time, don new gloves, and prepare RTE bread without a hand wash. CDI- EHS intervened and had employee properly wash hands before donning new gloves. Employee voluntarily discarded RTE bread.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed dish stored in hand sink. CDI- EHS removed dish. Do not use hand washing sink for anything other than hand washing.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw bacon stored in same container as RTE ham and hot dogs in cold holding drawers. All items individually wrapped. CDI- Employee moved raw bacon to another container. Observed Raw chorizo stored behind bell peppers in cold holding drawers. CDI-Employee put raw chorizo in front of bell peppers. Observed raw shell eggs stored behind green beans and mushrooms in cold holding drawers. CDI- Employee moved raw shell eggs to the front of the drawer. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed employee wash and rinse utensil but did not sanitize. CDI- EHS intervened and taught employee how to properly wash, rinse, and sanitize. Employee then rewashed, rinsed, and sanitized utensil. 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 steak, chicken, and caramelized onion hot holding on griddle below 135F, see temperature chart. CDI- Employee reheated foods to 165F or above on griddle. REPEAT -if hot holding violations occur during next inspection with no improvement, risk control plan will be implemented- 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 repollo in single serve bags overstacked in container in flip top portion of prep unit above 41F, see temperature chart. CDI- Employee put top portion of repollo in another container to cool in lowboy to 41F and below. REPEAT -improvement noted from last inspection- 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 Observed Barbacoa, salsas, Chicharron, rice, and Chicharron papusas with no date labels. CDI- Employee stated these items were prepared 12/7, employee labeled accordingly. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw chorizo in plastic single use bag thawing on counter. CDI- Employee placed bag of raw chorizo in stand up reach in cooler.

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 secondary containers of oils and seasoning with no labels. Label all secondary containers.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed serving windows and door to MFU open during inspection. Ensure to close door and windows when not in use to avoid pests from entering. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies on MFU during inspection.

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 serving window shattered with plastic covering. Repair. 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 debris and black buildup on floors. Clean.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed raw chicken and raw bacon stored in grocery bags. CDI-PIC voluntarily discarded meats. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp and raw beef hamburger stored behind RTE mushrooms and RTE ham in cold holding drawers. CDI-PIC changed storage order to put raw foods in the front of the drawer. For more information on food storage order 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 over 200ppm. CDI-PIC diluted sanitizer to 100ppm. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fries hot holding in fryer basket below 135F, see temperature chart. CDI-PIC voluntarily discarded. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw al pastor, raw chicken, RTE mushrooms, sliced ham, hotdogs, raw chorizo, RTE chicken wing, and salsa roja above 41F, see temperature chart. PIC stated that all foods had been on the MFU since 9am. CDI-PIC voluntarily discarded all foods. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 PIC using grocery bags with writing to store foods in. Do not use grocery bags to store food. 4-502.11(A) Maintain utensils in good repair. Observed two silicone spatulas with silicone missing and chipping and burned. CDI-PIC voluntarily discarded utensils.

5-205.15 Maintain a plumbing system in good repair. Observed water coming from hand sink and 3 compartment sink with brown/golden color. PIC stated he will voluntarily close until plumbing has been repaired and water runs clear. EHS will follow up with PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal containers stacked together with food debris. PIC moved items to utensil sink to be washed properly at the commissary prior to the next use.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Pork and beef cooked 40 minutes prior less than 135F. Reheated to 178F. 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 Container of cut lettuce above 41F. Container moved to reach in to reach 41F. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Bag of rice and cooked wings from yesterday lacked date marks. Date marks added. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed a high number of risk violations, until PIC can show they have food safety knowledge they are not currently not a food safety PIC.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed no food safety manager present.

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 procedures for the clean-up of vomiting and diarrheal events. . CDI. Handout given to PIC during inspection.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed uncovered employee drinks stored on top of the prep counter. CDI-PIC removed employee drinks.

Repeat: 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed metal pans and utensils stored inside of hand sink. CDI - Pans and utensil removed.

Repeat: 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 inside flip top cooler sliced tomato, shredded cheddar cheese, and shredded mozzerella cheese at 45F. Observed inside reach-in cooler cups of salsa verde at 67F. CDI: salsa verde was voluntarily discarded and ice was placed on other products.

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: 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 no dates on salsa verde cups made yesterday inside reach-in cooler. Observed no dates on ham, cooked carnitas, cooked beef tongue, and cooked wings inside cooler drawer. CDI: proper dates placed on products.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thermometer available for checking food temperatures. CDI: thermometer was located during inspection write up.

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 bottles of butter and oils and large plastic bins of dry goods lacking a label. CDI: labels placed.

Repeat: 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 mesh doors held open during inspection. Observed flies present in MFU.

Repeat: 3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice scoops stored with handle in ice used for drinks. Observed tongs with handle stored in contact with chicken.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test strips available for checking sanitizer. CDI: strips located during inspection write up.

5-205.15 Maintain a plumbing system in good repair. Observed clog in handsink that is draining slowly. CDI: clog fixed temporarily. Compliance visit needed within 10 days. Observed pipe for freshwater leaking on outside due to cap not placed properly. CDI: cap placed on pipe.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed metal pan stored on top of hand sink. CDI - Pan removed. - 0 -

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef thawing in container with hot dogs. Hot dogs wrapped but covered in meat drippings. CDI - Hot dogs discarded. Separate raw animal foods from RTE foods at all times. - REPEAT - 3 - 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed cooked rice stored inside of grocery bag. CDI - Discarded. Store food items in food safe containers and bags.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked onions hot holding at 119F. CDI - Items rapidly reheated. - 1.5 - Observed cooked chorizo holding in cooler at 109F. CDI - Items rapidly reheated and will remain hot for remainder of service. Items can be cooled at commissary only. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one pan of pulled pork cold holding at 45F. CDI - Items placed in freezer for rapid cooling. Items had been outside of cooler recently. - REPEAT - 1.5 - * Points remain the same due to improvement. All other cold holding good. * 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 .

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed cooked chorizo holding in cooler at 109F. CDI - Items rapidly reheated and will remain hot for remainder of service. Items can be cooled at commissary only, not on truck. Facility has plenty of cold holding storage, but no equipment rated for cooling. - REPEAT - 1 -

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw beef chunk thawing in container on counter. CDI - Items moved to cooler to finish thawing. - 0 -

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 mesh doors held open during inspection. Observed flies present in MFU. - REPEAT - 2 -

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice scoops stored with handle in ice used for drinks. Observed tongs with handle stored in contact with chicken. - 0 -

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed a high number of risk violations, until PIC can show they have food safety knowledge they are not currently not a food safety PIC.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw bacon with RTE ham and hotdogs, observed raw eggs with RTE hotdogs, observed raw hamburger over RTE sauces. CDI-PIC voluntarily discarded the RTE items except the sauces with they moved.

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 salsa in the stand up at 56F. The stand up is only for drinks. The cooler has a large gap due to the broken gasket. CDI-PIC voluntarily discarded salsa

Observed PIC making salsa, they said they cook the tomatoes, onions and peppers and blend it, then they cool it and cup it on site. EHS explained this is supposed to be done at the commissary and they are not allowed to cool on the truck due to the inadequate amount of cooling space. CDI-PIC voluntarily discarded. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf

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 in the kitchen and the back screen not able to close. Large gap in the ceiling covered with a plastic bag

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed an ice chest they use for keeping food cold on the floor. Observed tortillas with a soiled rag sitting on top, PIC said they need a towel to keep the quality. CDI-PIC voluntarily discarded.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers on them

4-501.11 Maintain equipment in good repair. Observed back door unable to close, stand up cooler at 57F ambient air, no hot/cold water, hold in the ceiling covered with a bag.

5-103.12 Provide water under pressure to all fixtures.-Pf Observed no water in the MFU. PIC said the water pump broke and they are going to get it fixed around 3-4 today. PIC voluntarily closed and they will send EHS a video of it when it’ fixed. EHS will meet them back at the commissary next week to confirm all items have been fixed. VR REQUIRED 11/7/2022

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 several metal pans and utensils stored clean according to pic with food debris left on them. CDI- PIC moved all items to 3 comp sink to be properly cleaned prior to next use. EHS encouraged PIC to return to commissary to properly clean all food contact surfaces.

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. - REPEAT- Observed cut lettuce, cut tomatoes, shredded cheddar cheese, shredded motza cheese, shredded mixed cheese, green salsa, red salsa, and queso fresco above 41F. PIC voluntarily discarded items. A VR will occur within 3 days to ensure TCS foods are properly cold held. If violation occurs during a visit or inspection permit action will occur. EHS provided PICV with a MCPHD TPHC form.

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 flies throughout the MFU. Observed door and windows open without protection from out door pests.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed employees with long hair prep foods without a proper cover.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed sanitizer buckets with in use wiping cloths at 0 ppm cl.

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

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 grease and food debris build up. Hard to reach areas are behind and underneath equipment.

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. Handout given to PIC during inspection. REPEAT.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf; Observed multiple food containers stored inside handsink basin. CDI. Requirements discussed and items were removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed container of salsa and raw beef above 41 F (see temperature chart). CDI. Beef was cooked during inspection and salsa was vented to cool quickly.

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 cut lettuce, salsa and shredded cheese with dates from early February. CDI. Products were voluntarily discarded. REPEAT.

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 cooling in drawer cooler. PIC indicated pork was prepared 4 hours prior to inspection and temperatures were noted above 135 F (see temperature chart). CDI. Pork was removed from drawer cooler and relocated to hot holding unit. Education provided. A VR will be conducted to ensure cooling is no longer being conducted on unit. If cooling is observed again in the future, permit action may 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. Observed bottles of butter and oils lacking a label.

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed a plastic container stored directly on top of of uncovered jalapeños and onions. Education provided and container was removed.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handle of ice scoop stored on top of ice.

4-501.11 Maintain equipment in good repair. Observed rusty shelving in reach in cooler.

2-101.11 (A) PIC shall be present during all hours of operation. -PF. At time of inspection PIC was not present. CDI-PIC arrived 15 minutes after inspection started.

2-102.12 (A) Certified Food Protection Manager (C). Did not observe document of being a food protection manager by PIC. CDI- Midway through inspection PIC was able to provide documentation of food protection manager training via photo from smart phone.

2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. -Pf. PIC stated that he is not training his current and new employees on the employee health policy. EHS informed PIC there were some updates to the employee health policy. CDI-EHS provided PIC with written health policy. -REPEAT VIOLATION-

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. Establishment does not have written procedures for the cleanup of vomiting anf diarrheal events. CDI-EHS educated and provided the PIC a template to be implemented.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinks with straws stored on top of container of beans as well as on top of the prep counter. CDI-PIC removed employee drinks.

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 packaged raw bacon stored with opened prepackaged deli ham slices. CDI- PIC was able to correct the storage order since no physical cross contamination was observed.-REPEAT VIOLATION-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several metal containers stacked together with food debris and sticker residue left not them. CDI- PIC moved items to utensil sink to be washed properly at the commissary prior to the next use. -REPEAT VIOLATION-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed RTE rice cooked hot holding in warmer temping at 110F. CDI-EHS educated PIC on proper hot holding temperatures and reheating procedures then PIC properly reheated RTE rice (see temperature chart).

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 For more information on date marking please visit: http://meck.co/FoodSafety For more information on date marking please visit: http://meck.co/FoodSafety. Observed several RTE food items in the low boy, prep top cooler and reach in cooler held more than 24 hours without date marking such as cooked cactus, shredded chicken, cooked mushrooms, cut tomatoes, ham slices, horchata, chicken tamales, and red and green sauce. CDI-PIC voluntarily discarded items.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf, Observed large frozen cut of beef sitting on top of water tank. PIC stated that beef was currently thawing from frozen. CDI-EHS educated PIC on proper thawing methods and PIC placed frozen beef in low boy to properly thaw.

6-202.15 Protect outer openings of establishment from insect or rodent entry.-REPEAT VIOLATION- 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed door open and top vents of MFU open without protection from out door pest. Observed flies throughout the MFU.. -REPEAT VIOLATION-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet in use wiping cloth stored on top of counter top. CDI-PIC placed wet wiping cloth in sanitizer bucket.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed in use utensil stored directly on top of raw chicken in cooler drawer. CDI-PIC removed utensil and placed in 3 compartment sink to be properly cleaned. 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed several containers with scoop handles stored directly in dry storage items such as sugar, spice, corn meal, and rice containers. CDI-PIC removed scoops and placed in 3 compartment sink to be properly cleaned.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in reach in cooler. Replace rusted shelving.

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 system, shelving, plastic storage containers cold holding equipment handles in need of cleaning due to dirt and grease residue build up. Clean as often as needed to prevent and reduce the build up. -REPEAT VIOLATION-

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 hard to reach areas of floors and walls in need of cleaning due to food and dirt debris build up. Hard to reach areas are behind and underneath equipment. Observed light shield and heat vents in need of cleaning due to grease and dirt buildup. -REPEAT VIOLATION- 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. 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. 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 base boards in of replacement and installed. observed wall and floor damage throughout and behind equipment.

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

2-103.11 (M) Person in Charge-Duties - PF- A new employee stated an employee health policy had not been provided to them. PIC confirmed the employee health policy had not been discussed with he employee. CDI- PIC and EHS covered the employee health policy with the employee. EHS provided PIC with a written employee health policy.

2-301.14 When to Wash - P- Observed Employee leave the MFU, handle trash, enter the MFU and don gloves without a hand wash. CDI- Prior to cross contamination EHS instructed PIC to was hands and then don gloves after each task is completed and prior to preparing food.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed packaged raw chorizo stored with cooked beef tongue. 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 metal containers stacked together with food debris and sticker residue left not them. CDI- An employee moved items to utensil sink to be washed properly at the commissary prior to the next use.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - REPEAT- 6-501.111 Keep the premises free of insects, rodents, and other pests. -REPEAT- Observed door open and top vents of MFU open without protection from out door pest. Observed a flies throughout the MFU.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed hood system, shelving, plastic storage containers cold holding equipment handles in need of cleaning due to dirt and grease residue build up. Clean as often as needed to prevent and reduce the 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 hard to reach areas of floors and walls in need of cleaning due to food and dirt debris build up. Hard to reach areas are behind and underneath equipment. Observed light shield and heat vents in need of cleaning due to grease and dirt build up.

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

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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed red salsa, green salsa, cut lettuce, cut tomatoes, and RTE beef all without dates. CDI- PIC voluntarily discarded the RTE beef since it was several days old and without a date. PIC was able to properly date mark red salsa, green salsa, cut lettuce and cut tomatoes since the items were from yesterday and this morning. All TCS foods were 41F and below.

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 and shakers without proper labels.

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

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- REPEAT- Observed several stacks of plastic and metal containers with sticker residue left on them. Observed utensils stored in bus tubs with food debris left on them. CDI- PIC moved items to the 3 comp sink to be properly washed prior to the next use. EHS encouraged PIC to wash all items at the commissary. NOTE: No signature occurred due to covid19 pandemic however, PIC SAMUEL MURO ESQUIVEL was present during the inspection.

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 three large containers of green salsa at 90F at the start of the inspection covered in the reach in cooling. 60 mins after the first temp taken the items were still 90F. No cooling occurred. CDI- PIC voluntarily discarded the items. NOTE: Per permit all cooling shall occur at the commissary. If the violation is noted again during an inspection or visit permit action may occur.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed steak, pork, ham, chicken, cheese, cut lettuce, cut tomatoes, and salsa all above 41F. See temp chart. EHS observed cold holding equipment functioning at 57F. PIC voluntarily discarded TCS foods above 41F and voluntarily closed to address the cold holding issue. A VR will occur no later than 7/23/20 to ensure all TCS foods are kept at 41F or below. MFU may not operate until cold holding equipment is functioning properly.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- REPEAT- Observed sanitizer bucket and spray bottles in use without proper labels. CDI- PIC labeled 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 three large covered containers of green salsa not meet proper cooling parameters. CDI- PIC voluntarily discarded items. EHS informed all cooling of TCS foods must occur at the commissary with use of proper methods.

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 all in use squeeze bottles and shakers not labeled.

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

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

4-501.11 Maintain equipment in good repair.- Observed cold hold drawers functioning at 57F. Observed cold hold prep unit functioning at 48F. All TCS foods were above 41F. PIC closed the MFU to replace and repair cold hold equipment.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no PIC present with a certification in an approved food protection managers course. Unit has 210 days from issuing of permit to obtain the ANSI accredited food protection managers certification.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed hand sink blocked with a hose pipe and trash can. CDI- PIC moved items from the area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-REPEAT- Observed metal pans stacked together, utensils, cheese grader and vegetable slicer all soiled with food debris and stored clean on a shelf. CDI- All items were marked soiled and PIC stated they would be washed at the commissary before the next use.

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, ham, cut tomatoes, cut lettuce, red salsa, green salsa, pork, and beef all without dates. PIC stated some items were from yesterday and some were from two days ago. CDI- All items were voluntarily discarded by the PIC.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed in use sanitizer bucket with cloths inside without a label. CDI- PIC labeled the bucket.

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 use squeeze bottles and shakers on the grill line not labeled.

6-202.15 Protect outer openings of establishment from insect or rodent entry. -REPEAT- Observed back door open during the inspection without protection from out door pests. NOTE: Point deduction decreased since EHS did not observe any pests in the mobile unit.

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

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

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf- Observed no hot water available at any fixture on the unit. PIC voluntarily closed. A VR will occur before the unit operates again and before 11/22/19.

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

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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 middle of the units floor in need of repair due to some damage and missing rivets.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no PIC present with a certification in an approved food protection managers course. Unit has 210 days from issuing of permit to obtain the ANSI accredited food protection managers certification.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.- REPEAT- Observed employee twist top water bottles and coffee cups stored on the food prep tops.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P- Observed both employees cutting pre washed cilantro with bare hands. CDI- Employee voluntarily discarded the items. EHS instructed employees to wash hands and done gloves when preparing RTE foods.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed metal pans stacked together, utensils, cheese grader and vegetable slicer all soiled with food debris and stored clean on a shelf. CDI- All items were marked soiled and PIC stated they would be washed at the commissary before the next 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 pork at 57F in the cold hold drawer. PIC stated the item was from yesterday and placed in the unit to cool. CDI- PIC voluntarily discarded the item. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P- EHS observed sliced tomatoes (57F), diced tomatoes (68F), and cut lettuce (70F) all attempting to cool in the flip top unit since 10AM according to the PIC. An hour after the first temperature the items were sliced tomatoes (55F), diced tomatoes (68F), and cut lettuce (67F). At that rate the items wold not cool to 41F within an hour. CDI- PIC voluntarily discarded the items. NOTE: Permit states - This MOBILE FOOD UNIT is prohibited from the process of cooling prepared foods on the unit. Installed refrigeration shall be reserved for maintain temperatures as specified in Chapter 3 of the NC Food Code Manual.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P-REPEAT- Observed chicken (133F), steak (121F), and grilled onions (97F) all below 135F. CDI- PIC reheated the items to at least 165F. See temp chart. NOTE: PIC was provided with a MCPHD TPHC form.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed pork (47F), red salsa (48F), green salsa (48F), motza cheese (46F), cheese (43F), and sour cream (44F) all above 41F. CDI- PIC voluntarily discarded the items. NOTE: PIC was provided with a MCPHD TPHC form.

7-207.11 Store labeled, employee medications to prevent contamination. -P- Observed employee medication stored with dry storage. CDI- Items moved away from food, food contacts surfaces and paper goods.

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 several TCS foods miss proper cooling parameters. Items were placed in cold drawers and flip top units according to the PIC. CDI- Items were voluntarily discarded. EHS provided PIC with cooling method/parameter poster and explained how to properly meet cooling parameters. NOTE: Permit states - This MOBILE FOOD UNIT is prohibited from the process of cooling prepared foods on the unit. Installed refrigeration shall be reserved for maintain temperatures as specified in Chapter 3 of the NC Food Code Manual.

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

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed an employee preparing RTE foods while wearing a bracelet on the wrist. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed both employee preparing RTE foods with long hair on the head however not wearing a proper head cover.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.- REPEAT- Observed wiping cloths stored on prep tops and wiping cloths stored in water at 0 ppm Cl. PIC provided Cl at 100 ppm and placed all wiping cloths in the sanitizer.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- PIC was unable to provide a sanitizer test kit during the inspection. Unit is using a Cl sanitizer. A VR will occur no later than 8/25/19 to ensure the unit obtains the proper sanitizer test kit.

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

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

2-101.11 PIC shall be present during all hours of operation. -PF Observed no ansi accredited manager on duty while food service was going on. PIC arrived during the inspection. CDI-PIC was informed staff who is there alone have to be accredited.

2-401.11 Eating, Drinking, or Using Tobacco - C. Observed food employee's gatorade and water bottle on prep counter. CDI-relocated away from prep area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a bowl and lid inside handsink. CDI-PIC moved to dishwashing station. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels near handsink. CDI-PIC provided paper towels r

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw beef in the same container as raw chicken. CDI- relocated beef to another container.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed corn sitting on counter at 102F that had been made an hour ago. CDI-PIC reheated to 184F. Observed cooked chicken on grill hot holding at 104F. CDI-PIC voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes in prep top over-filled and maintaining a temperature of 50F. CDI-PIC placed bagged ice on top and tomatoes came down to 45F by end of inspection. Observed numerous foods above 41F. See temp chart. Informed all must be 41F or lower.

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 chopped lettuce, hotdogs, ham, cups of salsa all without date marks. Observed Mole sauce out of date from 6-3-19. CDI-PIC discarded mole sauce and VR required for other items.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies in facility.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed bucklet of santizer with cloths but no chlorine in it. Observed 3-comp sink, soapy with dishes but no chlorine or santizer in the sink. Bleach was purchased and sanitizer was mixed during inspection.