GP LOS PRIMOS GRILL LONG TRUCK

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 box of chorizo sausages thawing on prep counter. Some items were still frozen some had thawed. CDI - All items were moved to 3 door refrigerator to cold hold and continue thawing. - 0.5 -

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed serving window and back door to MFU open. Keep window and door to unit closed to prevent pest entry. - 1 -

4-501.11 Maintain equipment in good repair. Observed gaskets on 3 door refrigerator torn and in need of replacement. - 0.5 -

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at beginning of inspection at the handwashing station. CDI - PIC supplied dish detergent for handwashing. Soap must be stocked at handwashing station at all times. - 1 -

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 food debris on surface of stored thermometer. Outside of thermometer was soiled as well. Clean after each use and clean unit when soil accumulation occurs. CDI - Unit wiped down with sanitizer rag.

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 refried beans being reheated on steam table. Temperature was 55F at first check and had only risen 2F in 30 minutes. CDI - PIC moved pan to stove and reheated beans to 168F in additional 30 minutes. - 1.5 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed refried beans hot holding between 118 - 134. CDI - Items reheated to 176F. - 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 unopened box of clamshell to go containers stored on ground outside unit door. CDI - PIC moved box inside to shelf.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink. CDI - PIC placed a roll of paper towels at hand sink. - 2 - REPEAT

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed stored at edge of prep unit and wall. CDI - PIC moved knife. - 0.5 -

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink. PIC stated employees use a cloth towel to dry hands. CDI: EHS provided education that cloth towels are not approved for drying hands and PIC placed a roll of paper towels at hand sink.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed two large bus tubs of pico de gallo in prep reach in cooler date marked 7/28 and 7/29 and a bus tub of cooked short ribs in standing reach in cooler date marked 7/30. CDI: PIC voluntarily discarded all items.

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 several working bottles of sauces being stored unlabeled on prep counter. Label all working containers of food.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed serving window and back door to MFU open. Keep window and door to unit closed to prevent pest entry. REPEAT. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects on mobile unit. Close back door and window to prevent insects.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bus tub of raw chicken and a box of bananas being stored on floor. CDI: Employee placed chicken in cooler as it was brought from commissary and bananas were placed on shelf.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed both employees handling food without the use of head coverings. Use head coverings to prevent contamination of food and clean equipment. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico de galo, and raw chicken in prep cooler and refrigerator that were held above 41 F. Items were prepped days before today. CDI- items were denatured and discarded into trash. REPEAT (full points). 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 cooked pork ribs dated a month before inspection. PIC stated that the wrong date was placed on container. Observed pico de galo dated nine days before inspection. CDI- both pans of items were discarded. REPEAT (half points due to no points taken at 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door of unit open, and screen curtain was damaged, letting flies into unit. Replace screen curtain or close back door to unit.

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

4-501.11 Maintain equipment in good repair. Replace torn gasket on refrigerator door on unit.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) bin of peeled green bananas stored below raw meats in 3 door RIC. CDI - PIC delegated task of reorganizing storage to employees. EHS provided PIC with Spanish language storage order chart.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed approximately seven (7) TCS food items (sliced cheeses, pico de gallo and queso fresco) in prep top above 41F. Observed unopened four (4) cheeses in prep unit at temperatures of 43F and 44F. Ambient temperature of unit was observed at 47F. Unopened cheeses were rotated to 3 door RIC. TCS Items in prep top were marked for disposal at 5:30pm, approximately 6 hours after arrival. A verification of unit will occur no later than 12/16/2024. 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 .

3-501.18 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 one (1) container of precooked ribs in 3 door RIC with a prep date of 12/05/2024. Discard date should have been 12/11/2024. CDI - PIC voluntarily discarded meat at time of inspection. 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 .

3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. Observed one (1) box of multiple packages of previously frozen RTE sausage at room temperature. EHS observed items at approximately 41F to 42F. CDI - PIC rotated box to 3 door RIC. Slack and defrost items under running water or in refrigerated units.

6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. Observed mesh net at MFU door not fully closing and with multiple holes in net surface. Observed no pest entry at time of inspection. Repair/replace insect prevention mesh as required.

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 (approximately six) portions of food in 3 door RIC in non food grade plastic storage containers. Observed hamburger buns stored directly in grocery bags. Store food items in food grade containers or packaging (plastic ziplock bags, foil, food bins, etc.)

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf 4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf Observed no test strips or cleaning agents at time of inspection. A verification will occur no later than 12/23/2024.

5-205.15 Maintain a plumbing system in good repair. Observed broken hot water knob at handsink. Per conversation with PIC, employees have been washing hands at 3 compartment sink. EHS informed PIC of requirement to wash hands in handsink; repair handsink as needed to provide hot water under pressure.

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 two (2) cut limes above bottle soda in 3 door RIC. Observed one (1) open can of soda above French fries in reach in freezer. CDI - EHS donned gloves and placed employee foods below food held for resale.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handwashing sink. CDI - soap was provided. - 1 -

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels present at hand sink. CDI - Paper towels stocked. - 3 - REPEAT

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 precooked ribs in upright cooler with a prep date of 3/06/2024. Discard date should have been 3/12/2024. CDI - PIC discarded meat at time of inspection. - 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 .

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beans hot holding between 111- 118F. CDI - Items reheated for HH. - 1.5 - 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese and pico de gallo in prep top and reach in holding above 41F. CDI - Items were moved to upright cooler to cool below 41F. Unit was adjusted. Ambient air temperature was dropping by end of inspection. - 1.5 - 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of plantains stored directly on the floor of the MFU. - 1 - REPEAT

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 black grocery bags being used to store plantain pieces. Store in food safe bag: ziplock, food grade clear plastic, etc. or other food grade containers. - 0.5 - REPEAT

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 diarrheal plans present in MFU. CDI - Vomit diarrheal plan provided. - 0 - For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp stored above RTE cheese in reach in cooler. CDI - Storage order rearranged. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed cut lettuce and cut tomatoes stored directly on the shelving of reach in cooler 2. CDI - Items were wrapped before being placed back in cooler. - 1.5 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beans hot holding between 120-135. CDI - Items reheated for HH. - 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 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 chimmichuri sauce with fresh garlic holding in-between the grill at 86F. Observed 2 containers holding at 86 on shelf. Extra food items were brought over from halal a few hours ago - items moved to cooler. TPHC was provided to PIC for chimmichurri sauce. Observed food items in reach in cooler reading 47-60F. Items in reach in cooler were extras that were brought over 2 hours ago from halal. It was found that the reach in cooler was turned off. PIC thinks this happened when they were putting down new mats. CDI - Cooler was turned back on and ambient temperature of unit read 38F by end of inspection. Food items dropping by end of inspection. - 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 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 no dates on chimmichuri with fresh garlic, and pico de gallo. CDI - PIC date marked. - 0 - For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled bottle of sanitizer. CDI - Sanitizer bottle labeled. - 0 -

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed black screen door open during inspection. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies present inside of MFU. - 0 -

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of plantains stored directly on the floor of the MFU. - 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 plastic ramekin used as scoop in sugar. Ramekin stored inside of sugar. Remove. - 0 -

4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed clean and dirty dishes stored directly next to each other. Separate item to prevent contamination. - 0 -

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed black grocery bags being used to store plantain pieces. Store in food safe bag: ziplock, food grade clear plastic, etc. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard used to line flooring of MFU underneath mats. Remove. - 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 food debris spilled in the bottom of the freezer. Clean as needed to prevent build up. - 0 -

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed pork chops and pork ribs stored above shrimp in reach-in. CDI- items were reversed. Risk Control plan will be that Inspector will come check unit every Wednesday that they are operating until the end of the month (October). REPEAT (full points)

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 refried beans that were held below 135 F. CDI- Refried beans were reheated to 165 F. -zero-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed one spray bottle that was not labeled at time of inspection. CDI- spray bottle was labeled. -zer-

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed food stored in bags that were not food grade. Store food in bags such as ziploc bags. Inspector will check item on visit next Wednesday.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed cardboard lining the floors under floor mat. REPEAT (half points since points were not taken on last two inspections).

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. Written procedures given to PIC during inspection.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a knife stored inside basin of hand sink. CDI. Knife was removed upon request.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety; Observed raw chicken stored above raw beef and shrimp in reach in cooler. No visible contamination was observed. CDI. Foods were rearranged during inspection.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Door to MFU was open at beginning of inspection. No flies or pests observed on this date.

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 cooking oil, sausages, and plantains stored on the floor next to entrance. PIC had just received a shipment. Education provided, zero point deduction.

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

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed cardboard lining the floor underneath floor mats.

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- PIC was unable to provide documentation of a written procedure for vomiting and diarrheal clean up event. CDI- Per stated guidance no point deduction has occurred. Education was provided and PIC was provided with MCPHD written procedure form.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety - Observed on container of covered raw beef ribs stored above raw shrimp in the reach in cooler. CDI- PIC was able to correct the storage order since no physical cross contamination was observed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed beans hot holding at 130F. CDI- PIC reheated item to 180F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf REPEAT- For more information on date marking please visit: http://meck.co/FoodSafety 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 - Observed several containers of pork ribs and pico without dates. PIC stated some items were from 3 days ago and last night. CDI- PIC voluntarily discarded the items from Monday and was able to properly date items from last night.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf- Observed frozen fries thawing at ambient air. CDI- PIC moved items to reach in cooler to properly thaw.

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 several in use water battles on cook line without a label. CDI- PIC labeled the items.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. - REPEAT- Observed cooking oil, bananas, and plantains stored outside of MFU and on the ground. CDI- PIC moved all items off the ground and on the MFU. NOTE: Point deduction has remained the same since a corrective action was provided and items is low risk/stagnant. However if the violation is noted again full point deduction will occur.

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 and cooking equipment in need of cleaning due to food debris and grease residue build up. Clean items as often as needed to prevent and reduce the build up.

5-304.13 Protecting Inlet, Outlet, and Hose Fitting - If not in use, a water tank and hose inlet and outlet fitting shall be protected using a cover or device. - Observed cap off waste water outlet. CID- PIC applied waste water cap.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. - Observed cardboard on floors throughout the MFU.

2-301.14 When to Wash - P - Employee took orders on phone and handled money and did not wash hands prior to donning gloves and preparing food. Employees must wash hands after their hands are contaminated, and prior to donning gloves. CDI - Employee instructed to wash hands and he did so correctly.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Utensils sitting in hand washing sink. Hand washing sinks shall be used for hand washing and no other purpose. CDI - Utensils removed.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Repeat - Raw packaged chorizo stored above raw shrimp in upright cooler. Raw animal foods shall be stored according to final cook temperature - raw chorizo must not be stored above raw seafood. CDI - Raw chorizo moved below raw shrimp.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Manager states that knives, tongs, and spatulas are washed at end of day. In-use utensils that contact TCS foods must be washed, rinsed and sanitized at least every 4 hours. CDI - Utensils will be washed at 3:30PM today.

3-403.11 Reheating for Hot Holding - P - Refried beans reheating in steam table at 52-135F. TCS foods must be reheated to 165F within 2 hours. Reheat TCS foods in equipment that is designed for rapidly reheated foods, such as the stove top or grill top. Do not reheat cold foods in the steam table. CDI - Refried beans reheated to 170F.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Repeat - Chimichurri sauce was sitting out at room temperature at 100F. Carne de res sitting on prep table measured 78F. TCS foods must be held under temperature control or time control. TCS foods in cold holding shall measure 41F or less. Use time as a public health control for chimichurri sauce, or keep it below 41F or above 135F. CDI - Chimichurri sauce discarded because it was used all day yesterday. Carne de res moved to upright cooler.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Date missing on cooked carne de res container. TCS ready-to-eat foods must be date marked. CDI - Date placed on container. 0 pts.

3-305.11 Food Storage-Preventing Contamination from the Premises - C - Boxes of plantains and green bananas stored on ground in food truck and outside on ground. Food must be stored at least 6 inches off the floor. Do not store food outside truck or on floor/ground.

2-303.11 Prohibition-Jewelry - C - Employees wearing jewelry and watches on wrists. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. // 2-402.11 Effectiveness-Hair Restraints - C - Employees not wearing hair restraints. Food employees must wear a hair restraint. 0 pts.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw shrimp and raw pork below raw chicken and raw beef. Organized refrigerator so the pork and shrimp were on top, then beef, then chicken on bottom.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chimichurri sauce (has fresh garlic in oil) sitting out at room temperature. Placed on grill to heat up. Will hold at 135F from here on out.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one bottle of chemical unlabeled. Labeled during inspection.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Small freezer is residential. Replace with commercial freezer.