TAQUERIA EL QUETZAL MEXICAN STREET

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. -0- 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 written V&D procedures. -CDI- EHS provided handout. -0- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed cloth stored in handsink. -CDI- EHS educated PIC on proper use of handsink and PIC removed items. -0-

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed food employee handle bleach and wipe off gloves with paper towels and begin to return to food prep. -CDI- EHS intervened, educated food employee on when to wash and food employee washed hands. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer at 0ppm chlorine. -CDI- PIC corrected to 50ppm. -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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed temperatures in prep unit above 41F. Refer to temperature chart. Observed ambient air of unit at 39F. Per PIC, items were out for cleaning. -CDI- PIC placed items in RIF to cool back down. **REPEAT** -3- 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed container with liquid with no label. Per PIC, contents were dish detergent. -CDI- PIC properly labeled items. -1-

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. **10 DAY VERIFICATION REQUIRED** -0.5-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open throughout inspection with no protective covering. **REPEAT** -2-

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf- Observed no hot water at start of inspection. -CDI- PIC corrected. 5-103.12 Provide water under pressure to all fixtures.-Pf- Observed water not turned on at time of inspection and PIC did not know how to turn it on. -CDI- Other PIC arrived and turned water on. -0.5-

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 inlet. **REPEAT** -1-

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 wall behind grill in need of cleaning due to heavy grease buildup. Increased and more thorough cleaning frequency recommended. -0-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed EHP did not include restrictions and exclusions. -CDI- EHS provided a 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 container of raw chorizo stored over RTE deli ham. -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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed knives on knife magnet with visible food debris. -CDI- PIC moved items to dishpit to be W/R/S. 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 thermometer with visible food debris. -CDI- EHS educated PIC on ensuring to clean before and after use and PIC cleaned thermometer. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items above 41F in RIC. Observed ambient air of RIC above 41F. Refer to temperature chart. Observed lechera (condensed milk) sitting out at ambient air at 79F. -CDI- PIC voluntarily discarded items above 41F and relocated other items to prep unit. **REPEAT** -3- **FACILITY TO VOLUNTARILY CLOSE TODAY FOR COLD HOLDING AND RUNNING OUT OF WATER** **MUST CONTACT EHS PRIOR TO REOPENING** 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed crawling pests near 3-comp and handsink area. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed order window open during first half of inspection while facility did not have any active orders. **REPEAT** -2-

4-501.11 Maintain equipment in good repair. Items were placed in lowboy freezer to cool back down. EHS observed no change in temperature of items. Ambient air of freezer at 57F. Repair or replace. -0-

5-103.11(A) Provide sufficient capacity to meet the peak water demands of the food establishment. Observed unit run out of water during inspection. **10 DAY VERIFICATION REQUIRED BY 3/21/26** **FACILITY TO VOLUNTARILY CLOSE** **MUST SEND VIDEO PROOF TO EHS THAT WATER HAS BEEN REFILLED PRIOR TO REOPENING** -0.5-

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 inlet. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with recently expired ServSafe certification. PIC demonstrated knowledge by answering questions pertaining to food preparation during and after inspection. For more information on becoming a certified food protection manager 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 one (1) open box of frozen hamburgers stored above unopened RTE French fries in reach in freezer. CDI - Items were rearranged to prevent potential contamination. EHS reviewed posted reach in unit storage order guides in English and Spanish. REPEAT. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed two (2) bins of flour at prep top and sink back area with no coverings. CDI - EHS discussed use of foil, lids, or plastic wrap as a means of covering food items when not in use. 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 three (3) TCS food items (diced steak, marinated diced chicken, and raw chicken legs in standing RIC) above 41F. All other TCS foods in prep units were observed at 41F and below. PIC was unable to account for the temperature disparity observed within standing RIC. CDI - EHS observed corrective cooling of TCS foods in cold holding units. EHS provided TPHC plans in English and Spanish to be used at the discretion of PIC. REPEAT. Note: No escalation in point deduction due to some improvement; fewer food items were observed undergoing corrective cooling and only within one (1) cold holding unit. 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 three (3) working containers (flour bin at sink shelf area, sugar in prep unit, oil bottle at grill line) without labels. CDI - EHS affixed labels directly to bins. EHS put station label next to oil on grill line.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed the establishment with open sales window at time of inspection. Observed no insect entry during inspection. Keep door close or have a protection screen to prevent insect or rodent entry. CDI - PIC closed window during MFU closure resulting from lack of water. REPEAT.

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 one (1) bin of flour with single use bowl with no handle stored as dispensing utensil. CDI - EHS removed bowl from flour without making barehand contact and disposed into available trash. Utilize reusable utensils with handles that may be washed, rinsed, and sanitized.

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 one (1) unopened box of to go boxes at floor at register table. Elevate single service articles as needed.

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 sanitizer or test kit available on MFU at time of inspection. CDI - PIC departed during end of inspection and returned with concentrated chlorine sanitizer bottle and chlorine test strips from nearby MFU.

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 no running water at time of verification. PIC presented recently purchased water pump to be installed at time of inspection. CDI - Water pump was installed and hot water under pressure was available at plumbing fixtures prior to end of inspection.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed one (1) open commercial bottle of water stored on metal portion of closed flip top. Per conversation with PIC, this bottle of water was used to fill steam bin. CDI - EHS rotated water bottle to available lower storage.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser at handsink without paper towels at start of inspection. CDI - PIC provided durable paper napkins for hand drying from readily available supply at start of inspection. PIC instructed employee to purchase roll of paper towels from nearby vendor; paper towel roll was available prior to end of inspection. REPEAT.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) open box of frozen hamburgers stored above unopened RTE French fries in reach in freezer. CDI - Items were rearranged to prevent potential contamination. EHS reviewed posted reach in unit storage order guides in English and Spanish. 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 four (4) TCS food items (marinated diced chicken and raw chicken legs in prep unit ; pico de gallo and taquitos dorados in standing RIC) above 41F. All other TCS foods in prep units were observed at 41F and below. CDI - EHS observed corrective cooling of TCS foods in cold holding units. EHS provided TPHC plans in English and Spanish to be used at the discretion of PIC. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed the establishment with open sales window at time of inspection. Observed no insect entry during inspection due to active fan. Keep door close or have a protection screen to prevent insect or rodent entry.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed one (1) in shielded light at grill vent. Provide shields for light fixtures at food prep areas.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser at handsink without paper towels at start of inspection. CDI - PIC provided durable paper napkins for hand drying from readily available supply at start of inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed two (2) portions of raw animal food (Diced steak and diced chicken) in standing RIC at above 41F. PIC stated that these items were portioned at commissary and placed within MFU cooler on the morning of inspection. EHS observed chicken cooling at insufficient rate. CDI - EHS removed lid to improve cooling rate of TCS foods. EHS provided ambient temperature cooling charts in English and Spanish. Note: PIC is advised that TCS foods should be fully cooled and maintained at 41F prior to placement on MFU. Only ambient temperature foods (I.E. sliced tomatoes and lettuce) or portioned cold holding foods (salsa to go cups) should be cooled on MFU. 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 three (3) working containers (mayo squeeze bottles in standing RIC, oil bottle at grill line) without labels. CDI - EHS affixed labels directly to mayo bottles. EHS put station label next to oil on grill line.

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 cooked rice stored black grocery bag within hot pan in steamwell. 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 two (2) flattened cardboard boxes stored on floor of MFU next to register area.

5-205.15 Maintain a plumbing system in good repair. Observed water pump off at start of inspection. When active, water was observed at both handsink and 3 compartment sink under pressure and at proper temperature. However, water was observed as leaking when pump was active. PIC opted to close MFU while awaiting repairs.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC operating with expired ANSI food protection manager certification (expired 07/31/2024). PIC demonstrated knowledge by answering questions before and after inspection. For more information on becoming a certified food protection manager 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 one (1) open box of frozen hamburgers stored above unopened RTE French fries in reach in freezer. CDI - Items were rearranged to prevent potential contamination. EHS provided reach in unit storage order guides in English and Spanish. 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 three (3) TCS food items in RIC (shredded lettuce in water, chopped raw chicken, and marinated chicken legs) above 41F. Per conversation with PIC, items were out of the RIC for extended periods of time during lunch rush, fewer than 4 hours prior. CDI - PIC prepared ice bath in clean sink using ice purchased from nearby grocer to cool lettuce. Bins of chicken had lids removed in RIC to improve corrective cooling. Food items were observed cooling at effective rates. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one (1) spray bottle of bleach stored with other labeled bottle (properly concentrated sanitizer) with no label. CDI - EHS affixed label to bleach spray bottle.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) wiping cloth stored in bucket of soapy water at sink, at a sanitizer concentration of 0 ppm. PIC stated that wiping cloth was used to wipe down dishes and tables between uses. CDI - PIC dumped out container of water. Stored in use wiping cloths in concentrated containers of sanitizer between uses.

5-202.12 Provide at least 100F water at handsinks. Observed no water at handsink due to issue with water pump. MFU voluntarily closed.

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 on date marking please visit: http://meck.co/FoodSafety. Observed inadequate date marking system in place. Observed products dated with only day and year. CDI items dated properly/adequately.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed chlorine sanitizer well above 400ppm (bleaching out test strip). CDI: contents emptied and will be remade once water pump is fixed.

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 squeeze bottles without label.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf. Observed no water available due to water pump repair. MFU voluntarily closed and will not operate until water is made available. VR within 10 days to ensure water is available.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed cilantro stored with washed produce and RTE salsas. REPEAT. CDI - Storage order was rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed knives stored as clean on magnetic strip with food debris present on the blade. CDI - Knives removed to be w/r/s.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed beans, pico, and raw steak held above 41F. CDI - PIC stated that items were out to replenish prep unit after lunch. Items were placed inside the standing RIC to reach 41F.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household coffee maker on MFU.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety. 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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.- PIC was stated no health policy is provided to employees. PIC stated no water has been functioning all day while MFU has been in operation. PIC stated the lunch rush has caused TCS foods in the reach in to be above 41F. However, TCS foods have been documented for 4 inspections in a row to be out of compliance for cold holding. MFU was immediately suspended for working with no water. A VR will occur within 10 days to implement a RCP to address long term compliance with cold holding issue and to ensure MFU obtained and maintained hot running water prior to and during operation.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- PIC stated no health policy has been provided to employees. A VR will occur within 10 days to ensure a health policy is provided for all food handlers. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. - Observed two twist top water bottles on prep tops. Observed one twist top drink in the reach in cooler stored above and next to retail food.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.- Observed unwashed onions stored in container on top of Rte onions. 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 reach cooler maintaining TCS foods above 41F. Observed beans, cut lettuce, sliced tomatoes, cooked chicken tacos, green salsa, red salsa, and raw chicken wings above 41F. PIC voluntarily discarded items. EHS observed reach in functioning at 45F at the start of the inspection and 42F by the end of the inspection. A vr will occur within 3 days to ensure all TCS foods are kept at 41F or below. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed purple cleaner in use and without a label. CDI- PIC labeled the bottle.

4-501.11 Maintain equipment in good repair. - Observed reach in cooler functioning at 45F to 42F by the end of the inspection.

5-103.12 Provide water under pressure to all fixtures.-Pf 5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf- Observed no hot running water available on the MFU. An immediate suspension issued. A VR will occur within 10 days to ensure hot water is obtained and maintained. MFU shall not be in operation until regulatory authority re opens and changes the status of the MFU.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-REPEAT- Observed TCS foods in reach in cooler above 41F. PIC stated it had been a busy lunch service in and out of reach in. EHS observed cooler functioning at 38F. PIC voluntarily discarded the items above 41F. PIC stated a change to TPHC will occur during hot months. A Vr will occur within 3 days to ensure tcs foods are at 41F and below or on tphc. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flies thought the MFU.

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 prep foods while wearing a bracelet on the wrist.

3-302.15 Wash fruits and vegetables prior to use. - Observed unwashed onions stored on the mfu. PIC stated the onions are prepared on the MFU. NOTE: Permit states vegetable food prep must occur at the commissary since there’s is no food prep sink on the mfu. Permit action will occur if the violation is observed on the mfu.

5-304.13 If not in use, a water tank and hose inlet and outlet fitting shall be protected using a cover. - Observed open and unprotected water outlet on the underside of the mobile food unit.

2-101.11 (A) PIC shall be present during all hours of operation. -PF- PIC was not present during the first 15 mins of the inspection. CDI- PIC arrived at the MFU 15 mins after the inspection.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - PIC was unable to discuss employee health policy. Health poster posted does not cover all aspects of the health policy. A VR will occur within 10 days to ensure health policy is implemented to all food staff members. For more information on employee health policy, please visit: http://meck.co/FoodSafety

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed an employee handle payment, payment kiosk and use of expo window. Employee donned gloves without a hand wash. CDI- Education was provided EHS observed proper hand washing after instruction was provided.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at the hand sink. CDI- PIC provided paper towels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - EHS observed cut lettuce, red salsa, motza cheese, sliced tomatoes, steak, chicken, chorizo, chicken, chicken tacos, shredded chicken, and chicken wings above 41F. See temp chart. All items cooled at least one degree in an hour. PIC voluntarily discarded lettuce. Several raw items were placed on tphc. A vr will occur within 3 days to ensure all TCS foods are kept at 41F and below. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 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 - EHS observed chicken tacos, red salsa, green salsa, cut lettuce, and shredded chicken all without dates and prep yesterday according to PIC. CDI- PIC correctly labeled items. 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 .

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 squeeze bottles and shakers near cook line without a label.

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.

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 in need of cleaning due to food and dirt build up.

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 shell egg stored above RTE chicken in the reach in cooler. CDI- PIC corrected the storage order.

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 green salsa, red salsa, beef, chicken, cheese and chicken tacos above 41F. CDI- PIC was able to place items on temporary TPHC to be discarded by 5 PM since PIC stated items were 41F prior to 1PM. PIC stated lunch rush had them in and out of the reach in too long. PIC has 3 pieces of cold holding equipment all functioning properly. PIC was informed TPHC may be used if reach in next to grill top can not maintain TCS foods at 41F and below. PIC was provided with TPHC form.

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

5-304.13 If not in use, a water tank and hose inlet and outlet fitting shall be protected using a cover. - Observed missing cap on water port inlet and outlet. Items not in use. CDI- PIC provided caps.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. Observed PIC cook raw shrimp and beef, and then changed the new gloves without hand washing before preparing RTE foods. CDI- PIC stopped and washed hands and put new gloves before handling RTE foods.

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 raw chicken, beef, chorizos, shrimp at the temperature of 43F. CDI- was able to cool items. NOTE: All equipment on MFU shall be used to keep foods cold per permit conditions.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a container that contained oil per PIC without a label to identify the name of item.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed the establishment has a back door opened the whole time of the inspection. Keep door close or have a protection screen to prevent insect or rodent entry.

5-304.13 If not in use, a water tank and hose inlet and outlet fitting shall be protected using a cover. - Observed missing cap on water port inlet.

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 were given to PIC during inspection. REPEAT.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a sponge stored inside basin of hand sink. CDI. Sponge was removed upon request. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf; Paper towels were not provided at hand sink. CDI. PIC supplied napkins.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf; Observed bottle of degreaser with a faded label. CDI. PIC re-labeled bottle during inspection.

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 throughout unit. Please clean and maintain clean.

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 knowledge of symptoms but no knowledge of illnesses. Has posted policy but unable to see since it is hidden Behind racks. CDI provided more policy to post where easily visible and email updated policy.

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 vomiting/diarrhea plan. CDI provided template. Must have completed plan by next inspection.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed handsink that was blocked by personal coffee maker. CDI item moved.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed rice, pico, pastor, and tomatoes stored in reach ins without being covered. CDi items covered.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sticky debris on surface of food storage containers on clean rack. CDI items moved to be cleaned. Observed fryer baskets stored in fryer for use without being cleaned the night before. CDI items moved to be cleaned.

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 on date marking please visit: http://meck.co/FoodSafety. Observed rice, pico de gallo, sliced ham, pastor, and containers of salsa verde not dated. CDI items dated.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed bottle of degreaser not labeld. CDI item labeled.

6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C). Observed empty employee food container and crackers stored on washing sink drainboard. Told employee you can not eat and/or store personal items on surface where items for the facility is prepared or storing items for facility.

2-301.15 Only wash hands in handwashing sink. -PF. Observed employee wash hands in three comp sink instead of handsink. CDI washed in handsink.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. Observed raw onions and raw cilantro stored above RTE food in reach in unit. CDI items relocated.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed shredded chicken and salsa verde from the night before above 41F. CDI items discarded. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in reach in unit and prep unit all above 41F. Employee stated items stayed in refrigerator while taken to destination. PIC stated they do not keep units on during transport. CDI truck taken to commissary to cool food products and other items discarded. Repeat

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed facility with raw eggs that are used to make scrambled and sunny side up for tortas without a consumer advisory. Verification required. Facility needs to add verbiage to outdoor menu board (Items cooked to order. Consuming raw or undercooked items can increase your risk of a foodborn illness).

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 salsa verde and shredded chicken above 60F in reach in. PIC stated they cooked items placed in an ice bath for 30 minutes then stored in reach in for the next day. Observed lettuce and pico prepped this morning at commissary. PIC stated they chopped items then placed them in plastic containers for storage. CDI items salsa and chicken discarded and other items truck moved to commissary for cooling. Repeat. Facility must ensure they check temperature of food to ensure it reaches 41F or below. Repeat

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic and metal containers. Ensure products are fully dried before stacking for storage.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Hand sink had a bleach bottle in it and was not able to be used until the bottle was removed. Bottle was relocated. 5-202.12 Provide at least 100F water at handsinks. -Pf No hot water was available upon entry to unit. It was adjusted and hot water increased to above 100F.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw minced steak above raw shrimp in reachin cooler. Observed raw chicken above raw shrimp and raw pork in prep unit. Rearranged all.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods such as raw chicken, raw shrimp, queso, and cabbage at 45F in cold holding units. They had been taken out to be used for lunch service. They must maintain 41F at all times. They are properly cooling in units that are holding ambient temperature below 40F.

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

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salsa made on the unit sitting out at 107F cooling down. Do not make salsa on the unit. Observed pico also made at 64F in the prep unit top. All food must be made at the commissary and cooled to 41F before placing in the unit due to the limited amount of refrigeration. You are in violation of your permit. Items were placed in the reachin cooler to rapidly chill. Return visit required.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one sanitizer bucket with towel below 50ppm Chlorine. Bleach was added and increase to 100ppm Chlorine.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed TRU hot hold crock being used. It is not commercial. Discontinue use and provide an approved hot holding unit.