ANTOJITOS DE NAGUA

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. -0- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 open employee food plate stored on prep table next to cutting board that PIC was using to prepare/plate orders. -0.5-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC handle phone and then begin return to food prep without washing hands. -CDI- EHS intervened, educated PIC on when to wash and PIC washed hands. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw carne molida stored over cooked pernil (pork). -CDI- PIC corrected storage order. **REPEAT** -3- 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 phone with gloved hands and then begin to return to food prep without discarding gloves and donning a fresh pair of gloves. -CDI- EHS educated PIC on when to discard gloves and PIC discarded gloves and placed a new pair.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed no sanitizer available. -CDI- PIC prepared chlorine sanitizer at 200ppm. -0- 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

3-501.14(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 pernil (pork) and ground beef prepared prior day at 85F and 91F, respectively. -CDI- PIC voluntarily discarded items. -1.5- For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed beans hot holding at 126F. Items were observed not fully on flat top. -CDI- EHS educated PIC on ensuring items are kept on flat top fully to assist with temperature maintenance and 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple items cold holding above 41F. Observed ambient air of units above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. **IS BEING ISSUED TODAY DUE TO NO FUNCTIONAL COLD HOLDING ON UNIT** **3V DAY VERIFICATION REQUIRED BY 8/17/26** **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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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. Per PIC, items were prepared and properly cooled down at commissary. -CDI- EHS educated PIC on proper cooling methods and items were voluntarily discarded. -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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed doors and windows open on MFU. Maintain closed or place insect protection in place such as fly fans or fly screens. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC engaging in food prep with no protective head covering. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed head of lettuce, limes, and other produce on MFU. Per permit conditions, all items must be washed at commissary. **REPEATED VIOLATIONS MAY RESULT IN PERMIT ACTION** -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 piece of non-sealed exposed wood. 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 tomatoes being stored in a grocery bag. -0-

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf-/5-103.12 Provide water under pressure to all fixtures. -Pf- Observed hot water max out at 93F. Observed water run out during inspection. **10 DAY VERIFICATION REQUIRED BY 8/24/26** **IS BEING ISSUED FOR NO RUNNING WATER** -0.5-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on cutting board. Observed employee food stored on prep table near cutting board. **REPEAT** -1-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw beef stored over RTE chicken in lowboy cooler. -CDI- PIC corrected storage order. **REPEAT** -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed raw carnitas at 55-56F. -CDI- PIC voluntarily discarded. PIC stated items were prepared today. EHS educated PIC on ensuring items are fully cooled down in commissary before bringing them onto MFU. -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 no date marks on queso fresco and hot dogs. Observed one container of cooked pig ears and one container of chicharron date marked 5/15 (discard 5/21). Per PIC, items without date marks were prepared in last 1-2 days. -CDI- PIC voluntarily discarded items past date marking and properly date marked other items. **REPEAT** -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloths not stored in sanitizer water. -0-

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./4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single-service plates stored outside of protective covering with what appeared to be grease splash/debris. -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 shelving in need of cleaning. 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 drinks stored on prep unit and cutting boards. Observed employee phone and keys stored on prep table and cutting boards of prep unit. -0.5-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed no signed attestation of EHP. -CDI- EHS provided updated copy and PIC signed at time of visit. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed package of raw bacon stored over RTE sauces in bottom of prep unit. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed open queso fresco stored in original packaging not fully protected, with the portion sticking out touching shelving of prep unit. -CDI- PIC discarded unprotected portion and covered items properly.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D)./3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed no date marks on opened hot dogs, queso fresco and hamburger patties. Per PIC, items were prepared in last 1-2 days. -CDI- PIC properly date marked items. -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: 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 3 squeeze bottles missing labels. **REPEAT** -1- **POINTS NOT ESCALATED DUE TO IMPROVEMENT** -1-

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed front door open during inspection without installed fly protection. Install mesh screening (or other form of fly protection) or maintain door closed when not in use. **REPEAT** -1-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board in need of replacement due to multiple deep cuts and no longer being smooth and easily cleanable. Resurface or replace. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leak below prep sink. Repair.

6-201.15 Mats and duckboards shall be removable and easily cleanable. Observed cardboard being used as mats/duckboards. Remove and replace with easily cleanable mats/duckboards. -0- 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 in need of cleaning below equipment, especially near back “door”. Increased and more thorough cleaning frequency recommended. 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 flooring in need of repair due to not being attached to floor near back “door”.

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 various squeeze bottles of condiments lacking labels. Label.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed front door open during inspection without installed fly protection. Install mesh screening (or other form of fly protection) or maintain door closed when not in use.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a plastic jug in the hand sink. Do not keep anything in the hand sink. CDI.

4-602.11 (A) (2) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, each time there is a change from working with raw foods to working with ready to eat foods. P. Observed no way to make sanitizer on the truck. Truck has raw meat and cooked products and works for more than 4 hours making sanitizer essential to the operation. There are not enough utensils and cutting boards to avoid sanitizing. PIC called someone to bring him some and it was delivered during the inspection. CDI 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 .

3-501.17 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 2 containers of cooked pork not date marked in the small reach in refrigerator. CDI - marked as they had been made this week. Future violations may result in food having to be 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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - PIC lacks food protection manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - REPEAT - Observed employee health poster on MFU, but PIC unable to provide signed copies of employee health policy. - CDI - EHS discussed requirements with PIC and provided printed copies of employee health policy in Spanish to be reviewed, signed, and maintained on MFU. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. - Pf - PIC unable to locate written procedures for vomit and diarrhea clean up plan. - CDI - EHS provided printed copy of written procedures in Spanish. Maintain written procedures on MFU. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf - Observed water bottle stored in handsink upon arrival. Do not store any items in handsink. - CDI - PIC removed water bottle from handsink.

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 various cooked meats (ground chicken, pork, chicken breasts) lacking date mark labels. Per PIC, items were prepared the previous day. - CDI - PIC date marked all items appropriately. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed serving window and door to MFU left open during inspection with no protection again insect/pest entry. Keep doors closed or install mesh screens or some other form of protection against pest/insect entry.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - REPEAT - Observed walls and floors in need of cleaning near fryers. Clean and increase cleaning frequency to maintain clean. - *NOTE: No point deduction increase due to improvement noted since previous inspection.

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - Observed employee health poster on MFU but PIC unable to provide signed copies of employee health policy. - CDI - EHS discussed requirements with PIC and provided printed copies of employee health policy in Spanish to be reviewed, signed, and maintained on MFU. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - REPEAT - Observed raw pork and beef stored over cooked chicken and ground beef in lowboy. - CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. - P - Observed cooked chicken stored in grocery bag in lowboy unit. Grocery bags are not an approved food contact surface. Do not use grocery bags to store food. - CDI - PIC placed chicken in an approved multiuse container for storage.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. - Pf - Observed one container of ground beef and two containers of chicken lacking date mark labels. Per PIC, items were cooked yesterday. - CDI - PIC date marked 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 .

3-501.15 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 cut lettuce and cut cabbage cooling in deep, plastic containers in flip top portion of prep unit. Per PIC, items were cut this morning and removed from the WIC at the commissary around 11AM and placed on the unit. - CDI - PIC added ice to items to quickly cool. EHS observed items reach 41F or below within 4 hour required parameter (see temperature chart). EHS directed PIC to temp products prior to placing on unit to ensure items are at 41F or below when placed in refrigeration units. 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 various squeeze bottles of condiments lacking labels.

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 food residue and debris buildup on the sides of equipment throughout MFU. Clean and increase cleaning frequency to maintain clean.

5-402.14 Sewage shall be removed from a mobile food unit at an approved servicing area. - Pf - Observed wastewater leaking directly onto ground from pipes under MFU. - VR - Verification required within 10 days to ensure pipes have been repaired to prevent wastewater leaking directly onto the ground.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - REPEAT - Observed black buildup on flooring under cooking equipment and food residue and debris on the walls. Clean and increase cleaning frequency to maintain clean. - *NOTE: No point increase due to previous issue being corrected.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not food safety certified. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef stored over cooked pork in reach-in cooler. CDI rearranged storage order For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.11 Maintain equipment in good repair. Observed gasket on reach-in cooler in poor repair. Replace

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 buildup on hood system filters.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC does not have certification

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed ice stored under plumbing from hand wash sink. CDI moved ice to another area away from plumbing.

4-501.11 Maintain equipment in good repair. Observed gasket on small cold hold unit near fryers in need of replacement .

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris on floor near rear door.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety; PIC unable to provide proof of having CFPM.

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.

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 plastic containers containing different types of juices and sauces lacking labels. Please provide.

5-205.15 Maintain a plumbing system in good repair. Observed a steady drip coming from pipe underneath hot water heater. Repair needed. PIC indicated a new replacement water heater has already been ordered.

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 black residue build-up on back door/wall area next to fryers. Please clean and maintain clean.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without CFPM certification. They are working towards taking the Serve Safe manager's course.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed drink cup stored on prep station. Ensure that drinks are stored below prep stations with lid and straw. Drink moved below prep station.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels stored at hand washing sink to carry out hand washing procedure. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand washing sink with filled with bottles and bag of miscellaneous items.

3-304.15 (A) Gloves, Use Limitation - P Ensure that team members are washing their hands and changing gloves in between tasks. Observed an employee rinse off gloves in between preparing foods.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods such as cabbage and cheese sauce above temperature threshold. Cheese sauce was thrown inside of freezer in order to cool.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of plantains and cans of fruit and ketchup stored on floor. EHS explained to PIC that foods shall be kept 6 inches above the floor

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handle making direct contact inside of ice cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up around hood system and sides of equipment. Ensure that nonfood contact surfaces are being cleaned at commissary daily when mobile food unit is used.

: 5-304.13 Protecting Inlet, Outlet and Hose Fitting - C Observed no cap on water outlet

Repeat: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without CFPM certification. PIC states he doesn’t know where to take the course. EHS advised PIC to search on the ANSI website to find approved courses.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken in reach in at 64F. PIC states chicken was cooked at 10AM. EHS explained to PIC that chicken must be at 41F e before placing in food truck. CDI, item discarded by PIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of plantains and cans of fruit and ketchup stored on floor. EHS explained to PIC that foods shall be be kept 6 inches above the floor.

Repeat: 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensils stored between prep table and prep unit. CDI, items removed for Wash/Rinse/Sanitize.

Repeat: 5-304.13 Protecting Inlet, Outlet and Hose Fitting - C Observed no cap on water outlet.

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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed in use sanitizer not labeled. CDI- PIC labeled item.

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

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

5-304.13 Protecting Inlet, Outlet and Hose Fitting - Observed water inlet cap broken. Provide a cap or cover.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. -REPEAT- Observed PIC unable to provide documentation of being certified in a food protection managers course. MFU operator has 210 days from issuing of permit to obtain the certification, this date is 8/20/20. NOTE: No signature occurred due to covid19 pandemic however PIC EDUARDO PORTORREAL was present during the inspection.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- REPEAT- Observed raw chicken stored above RTE sauces and cheese. CDI- PIC was able to correct the storage order due to no physical cross contamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed cut lettuce, cut cabbage, cheese, cooked broccoli and cooked cauliflower all above 41F see temp chart. CDI- PIC voluntarily discarded the items.

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

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. -REPEAT- Observed PIC and employee preparing RTE foods while wearing bracelets on the wrist.

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

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

2-301.14 When to Wash - Observed employee and PIC both enter the MFU and don gloves without washing hands before food prep. CDI- Education was provided on when to wash hands. After instruction was provided EHS observed proper hand washing.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed fresh produce stored in the hand sink pat the start of the inspection. CDI- Items moved.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed raw shrimp, raw eggs, and raw bacon stored above rte ham and cut cabbage in the low boy unit. CDI- PIC was able to correct the storage order since no physical cross contamination was observed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cheese and cheese empanadas above 41F. CDI- PIC was able to cool items to at least 41F prior to the end of the inspection. NOTE: Per permit all cold holding equipment should be used for cold holding. Cooling shall occur at the commissary in proper cooling equipment.

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 cut lettuce, cut cabbage, cut tomatoes, ham, and cooked yucca all without dates. PIC stated items were made yesterday. CDI- PIC was able to date the items. However if the violation is noted again point deduction will double and corrective action will occur.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf- According to the PIC and employee a burger may be served undercooked. However the menu did not have a consumer advisory displayed. A VR will occur no later than 2/16/20 to ensure a CA is correctly documented on all menus.

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

4-101.19 Nonfood-Contact Surfaces - Observed wet cloths being stored underneath cutting boards. Ensure non food contact surfaces to be easy to clean, durable and non absorbent.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed MFU using a Cl sanitizer however unable to provide a CL sanitizer test kit. A VR will occur no later than 2/16/20 to ensure a proper test kit is provided.