NACHO AVERAGE TRUCK

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed washed tomatoes stored in cardboard box lid. -CDI- PIC rewashed and placed in proper container. -0-

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- Observed some items reheated below 165F. Refer to temperature chart. -CDI- PIC reheated items to above 165F. -1.5-

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 few squeeze bottles and spice containers missing labels. -CDI- PIC properly labeled items. -0-

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 2 containers being used to scoop out spices, being stored inside of spice containers that did not have handles. Observed 1 scoop handle touching spices. -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 lowboy cooler on MFU. Per PIC, she has ordered a new one. -0-

5-205.15 Maintain a plumbing system in good repair. Observed missing handle on 3-comp sink of MFU. 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 cover on water inlet. Replace. -0-

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed lemonades which are bottled at commissary being stored with labels missing common name, ingredients and quantity. Include missing items on labels.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed one (1) red bucket used to hold in use wiping cloths with QAC sanitizer at approximately 500 ppm. CDI - PIC and EHS diluted sanitizer to approximately 300 ppm.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) bin of packaged food items (tortilla chips) stored directly on the floor of MFU. CDI - PIC rotated bin to available shelving without verbal correction by EHS.

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 two (2) stacks of single service articles (to go boxes) with exposed food contact surfaces at prep tables. CDI - PIC and EHS covered boxes with original plastic wrapping and inverted to go boxes to prevent potential contamination, respectively.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Wrap papers observed stored by the handwashing station towels. Inside of papers was exposed to splash from sink. CDI - PIC moved towels to location that would keep food wraps from getting splashed. - 0.5 -

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC engaged in food preparation (placing tortillas on grill, plating food items, etc.) with wrist watch.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed food employee wiping surfaces with dry wiping cloth and storing wiping cloth on belt line of apron. Utilize sanitizer for in use wiping cloths and/or use wiping cloths once before rotating to areas for used linens.

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 minor dust in fan above packaged chips at three compartment storage. Clean floors, walls, ceilings, and attachments as needed.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed one (1) sealed plastic water bottle at top of prep top cooler. CDI - EHS rotated employee water bottle to lower storage shelving to prevent potential contamination.

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 beans, shredded chicken, and ground beef all holding below 135F. CDI - Items placed on grill for reheating. - 1.5 -

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee washing hands between glove changes; however, food employee turned off faucet barehanded. CDI - EHS reviewed handwashing expectations with PIC and food employee: Wash hands prior to engaging in food preparation and when changing gloves when soiled or between tasks. Wash using warm water and soap for at least 20 seconds, then turn off sinks without recontaminating hands. EHS observed effective corrective handwashing. EHS provided handwashing stickers in English and Spanish.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two (2) food items held on TPHC (cheese bin, Crema bottle) placed in clean basin of 3 compartment sink. Observed stack of packaged tortillas stored at clean drain board, next to handsink with no splash guards. CDI - TPHC items were placed back in area designated by TPHC (prep unit underside) Protect food, single service articles, and clean linens and equipment from splash or potential contamination.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC engaged in food preparation (placing tortillas on grill, plating food items, etc.) with wrist watch. 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 Observed two (2) portions of TCS, non date mark exempt food opened/prepared on day of inspection (bagged lettuce and actively cooling corn in prep unit) without date marks. All other bagged/portioned TCS, non date mark exempt food was date marked properly. CDI - EHS confirmed dates for items with PIC; date marks were attached to food 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. Observed three (3) working containers (oil and date mark exempt crema bottles) with no labels. CDI - Items were identified and labeled. REPEAT.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC engaged in food preparation with wrist watch. Note: PIC utilized wide hair band as means of effective hair restraint. EHS advises PIC to utilize hairnets, brimmed headwear, or some means of fully covering the scalp as a more effective 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 one (1) stack of single-service trays that were not inverted. Top tray was observed with minor food debris. CDI - EHS removed top tray from service and containers were inverted to prevent potential contamination.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water at below 110F at 3 compartment sink at start of inspection. Per conversation with PIC, hot water heater had been deactivated during start of preparations. CDI - PIC restarted generator and circuit breaker; hot water was observed as sufficient prior to end of observations. Calibrate and provide hot water prior to starting food preparation or sales.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed detergent and cleaning supplies stored inside the hand sink. CDI - Items were removed from the sink.

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 shredded cheese and crema held above 41F. CDI - Items will be held on TPHC for the remaining 1.5 hours of operation. PIC will implement TPHC on items that will be held outside of coolers (shredded cheese, crema, salsa). EHS advised PIC on proper TPHC implementation.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed oil with no label. CDI - Item was labeled.

3-302.11(A)(1) Separate ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed peppers and avocados on the top shelf in the walk in unit. CDI items relocated. 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 queso, pico, salsa, heavy cream, and cream corn. CDI items discarded or labeled. Observed corn from 7/19. CDI item discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Observed handsink where the caulking was separating from the wall.

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 handles, reach in, grill, and racks in need of cleaning.

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 PIC with old health policy with 5 illness. CDI provided updated policy and poster with decision tree.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed guacamole and tomatoes, cheese corn, shredded cheese, and crema that was above 41F. PIC stated crema, corn and guacamole was processed on the truck and shredded cheese is constantly pulled from the bottom for use. CDi provided filled out TPHC procedures and time stamp for items. Suggest using time on items that are left out are not able to be cooled down after prepping. 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 .

5-205.15 Maintain a plumbing system in good repair. Observed water leaking from the pipe leading to the hot water heater.

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 beans, shredded chicken, rice, ground beef, and Queso all holding between 120-129F. CDI - Items placed on TPHC. Procedures filled out and given to PIC. - REPEAT - 3 -

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed can of beans stored on floor of MFU. - 0 -

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed front sink filled with containers and food employee with gloves on portioning chips in containers and employee come back on truck without washing hands. CDI hands washed.

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 queso in hot well and two bags of queso in 3 comp sink holding below 135F. CDI suggest using TPHC if unable to keep queso at temperature or find alternate methods to maintain food temperature.

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 milk, crema, shredded cheese, shedded lettuce, and leftover pico holding above 41F in prep unit on truck. Prepared facility to use emergency TPHC for prep unit since all food products out of temperature on truck. Suggest not over packing prep unit with a lot of product can prevent proper air flow. CDI leftover products to be discarded by 8:30pm. Observed pico that was prepared before service at 58F. Food may not have fully cooled before placing on truck. CDI item placed on time from when product prepared. facility should be able to maintain cold temperatures during normal operation.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed a build up on interior/exterior cold holding, cooking equipment and prep surfaces. Please clean and maintain clean.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed a need for improved floor cleaning underneath/around cold holding/cooking equipment and prep areas. Please clean and maintain clean.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed soap bottle and brushes in basin of hand sink. CDI- items were removed. REPEAT (full points)

3-303.12(A) Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water. Observed water dripping from water pump landing on burrito packages at vat sink. CDI- package of burritos were discarded.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed one stack of single-service trays that were not inverted. PIC stated that see does not use the top container. CDI- containers were inverted.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees Ensure food employees understand their responsibility o report the Big 6 foodborne illnesses. Observed Big 5 MCPH poster on unit missing Salmonella no typhoid all. CDI - EHS educated staff today and Big 6 Employee Health information sent to PIC via email on file. -0-

2-501.11 Clean-up of Vomiting and Diarrheal Event Provide a written vomiting and diarrheal event cleanup plan. Observed no written plan available for vomiting and diarrheal events today, CDI - EHS educated PIC about requirement and example plan given today. -0-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed milk jug and trash stored in basin of handsink at beginning of inspection. CDI - Items moved. REPEAT -1-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded cheese and queso cheese mix at 44-51F today in prep unit and at room temp on counter. EHS advised PIC that TPHC may be a more effective method of maintaining food safety since TCS foods in-use are left on counter top during service. EHS sent TPHC template to determine whether using this form may be a better option. VR within 3 days. -3- REPEAT THIS IS A REPEAT VIOLATION FOR FULL POINT DEDUCTION. CONTINUED NON-COMPLIANCE MAUY RESULT IN PERMIT ACTION OR A RISK CONTROL PLAN.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed Parmesan cheese and other squeeze bottles near handsink without label identifying food. Label these. -0-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed fly screen open during operations with orders being passed through for the service line. Keep screen closed for maximum fly protection. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed food employee cell phone located directly above open flip top. Find a location for personal items that is away from areas where food may be contaminated. -0-

2-103.11 (M) Person in Charge-Duties - PF- Through discussion PIC was unable to discuss the employee health policy with the EHS. PIC was unable to provide documentation of an employee health policy but stated the policy is kept at the commissary. CDI- EHS provided PIC with a MCPHD written employee health policy and MCPHD health poster. EHS went over all illnesses and symptoms with PIC.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed faucet parts, screws and bolts in the hand sink. CDI- EHS moved items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed cheese, sour cream, cream sauce, bbq sauce, salsa, chicken, ground beef, and cut lettuce all above 41F, see temp chart. PIC voluntarily discarded the items. PIC stated equipment had not been on during transit. A VR will occur no later than 4/23/21 to ensure equipment is operational during transit and TCS foods are kept at 41F or below. PIC was informed if the violation occurs again a RCP will be encouraged to be implemented and permit action may occur.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 ground beef without a date mark. PIC stated item was from 4/8. CDI- PIC voluntarily discarded the item.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- PIC was unable to provide a thin probe thermometer for use during the inspection. A VR will occur no later than 4/23/21 to ensure a thin probe thermometer is available when MFU is in operation.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed floors and walls of hard to reach areas in need of cleaning due to food debris build up. Clean as often as needed to prevent and reduce the build up. Hard to reach areas are underneath and behind equipment.

NOTE: The inspection occurred at the MFUs commissary. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P- Observed employee wash hands after handling raw pork. However, at the end of the procedure EHS observed the employee use bare hands to turn the faucet off. This action recontaminates ones hands. CDI- Education was provided on how to wash and after instruction EHS observed proper hand washing. NOTE: No signature occurred due to covid19 pandemic however PIC Ashley was present during the inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed veggie slicer and several utensils stored clean according to PIC with minor food debris left on them. Also observed sticker residue left on pans stored clean and stacked together in storage area. CDI- All items were moved to dish pit area to be cleaned before next use.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed ground beef, milk, cheese, cream cheese, and sour cream all above 41F. See temp chart. CDI- PIC was able to quickly cool items in the walk in freezer.

4-501.11 Maintain equipment in good repair. - Observed low boy cooler functioning at 55F all other equipment functioning properly.

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

6-301.14 Post a handwash sign at each handsink.- Observed no hand wash sign at the hand sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed chicken (44F), pimento cheese (44F), pico (48F), cut lettuce (45F), and sour cream (50F) all above 41F. Low boy functioning at 37F. CDI- PIC voluntarily discarded all TCS foods above 41.

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 chicken without a date. PIC had portion the item from a larger container. CDI- PIC was able to date the item.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- Observed no thin probe thermometer on the MFU during the inspection. A VR will occur no later than 1/19/20 to ensure the MFU obtains a thin probe thermometer for use.

4-202.16 Nonfood-Contact Surfaces - Observed unit using absorbent bungee cords. Ensure non absorbent durable and easily cleanable non food contact surfaces are being used on the MFU.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed no sanitizer test kit available on the MFU. A VR will occur no later than 1/19/20 to ensure the MFU obtains a sanitizer test kit.

5-103.12 Provide water under pressure to all fixtures.-Pf- Observed no hot water on the MFU. PIC voluntarily closed. A VR will occur no later than 1/19/20 to ensure hot running water is provided to each fixture on the MFU.