TAQUERIA CHONITA

-REPEAT- 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mostly empty container of diced tomatoes at 42F in prep top. All other items in prep top were below 41F. CDI - PIC voluntarily discarded tomatoes. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCShttps://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

-REPEAT- 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed open window with no screen and damaged door screen. Replace damaged door screen and either keep window closed or install a window screen to prevent pest entry.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy, please visit: www.mecknc.gov/foodsafety Observed no guidance available for Employee health Policy. CDI: EHS provided an updated copy.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and use bare hands to turn off faucet. CDI: EHS provided education and employee rewashed hands and used a paper towel as a barrier to turn off faucet.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw shrimp being stored behind a container of beef in prep flip top cooler. CDI: PIC re-arranged items to proper storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed ziplock bags of chicken stuffed tamales being stored at 62F in RIC, containers of raw chicken and raw pork being stored at 45F in low boy cooler, and a container of cow tongue being stored at 52F in prep reach in cooler. CDI: All cooked items were placed on ice in coolers and PIC called a representative from commissary to pick up items as they were brought from commissary approximately 90 minutes prior. Raw items were placed on ice and placed in another cooler to rapidly cool to at least 41F. REPEAT. NOTE: EHS spoke to MFU owner, Hector, via phone call during inspection and notified him that due to multiple repeated cold holding violations, a risk control plan may be implemented for future repeated violations to ensure proper cold holding of TCS foods is achieved.

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 ziplock bags of taquitos being held in reach in cooler and containers of beef and refried beans being held in prep cooler all missing date marks. CDI: PIC date marked items as they were prepared yesterday. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of sanitizer being held on prep counter without a label. CDI: PIC labeled bottle.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed window and door open to unit with no protection from insect entry. Keep window and door closed to prevent pest entry. REPEAT. Points reduced to half due to multiple violations on previous report.

4-501.11 Maintain equipment in good repair. Observed torn gasket on low boy cooler and a door with no working hinge on veggie prep cooler. Replace gasket and repair door. REPEAT.

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 two open employee beverages being stored above prep counter. CDI: PIC removed employee beverages.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of shredded cheese being stored in prep flip top cooler at 46F and a container of beef tripe being held in prep reach in cooler at 49F. CDI: PIC moved cheese to prep reach in cooler to rapidly cool and voluntarily discarded beef tripe. REPEAT.

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 all TCS cooked items being held in prep flip top cooler missing date marks. CDI: PIC date marked items as they were prepared yesterday.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed window and door open to unit with no protection from insect entry. Keep window and door closed to prevent pest entry. REPEAT. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies on MFU. Keep door and window closed to prevent pest entry.

4-501.11 Maintain equipment in good repair. Observed a torn gasket on low boy cooler. Replace gasket. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone being stored on prep counter. CDI: Employee removed cell phone.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed empty soap dispenser upon arrival for inspection. CDI: Employee refilled dispenser.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw shrimp being stored in prep flip top cooler behind a container of ready to eat beef. CDI: PIC re-arranged items to proper storage order.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed a spray bottle of chlorine sanitizer that measured 10ppm concentration level. CDI: PIC added chlorine to spray bottle to bring concentration level to 50ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed several food items being held above 41F in all coolers. See temp chart. PIC stated food items were pulled out of coolers during prep which may have been reason for elevated temperatures. EHS observed all ambient air temperatures of coolers at proper temperatures. CDI: PIC voluntarily discarded items that had been in unit for longer than 4 hours and placed other items in ice baths to rapidly cool.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of chlorine sanitizer being stored on storage shelf unlabeled. CDI: PIC labeled spray bottle.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed window and door open to unit with no protection from insect entry. Keep window and door closed to prevent pest entry. REPEAT.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed several stacks of single use to go containers being stored right side up outside of their original packaging. CDI: Employee inverted containers to protect against contamination.

4-501.11 Maintain equipment in good repair. Observed a torn gasket on low boy cooler. Replace gasket.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed two cell phone being stored on prep counters. CDI: Employees removed cell phones.

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 open glass bottle of soda and bottle of water on prep table. Bottles removed from unit.

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 rice from yesterday with no date mark. Date mark added.Date marking improved from last inspection. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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 spray bottle of chlorine sanitizer. Label added.

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 beans cooling 2 hours in covered container. Lid removed and placed back in reach in unit to rach 41F. 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 window and door open to unit with no protection from insect entry.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with labels attached inside of prep unit. Washed and labels removed during the inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw pork chorizo stored behind onions and raw shrimp stored behind beef tongue in prep unit. CDI- PIC moved raw proteins to be in front of RTE foods to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 rice, beans, pork tamales, and chicken tamales with no date labels. CDI- PIC was able to show foods were prepared Saturday 12/7, PIC labeled accordingly. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 in single portioned cups cooling over stacked in flip top portion of prep unit. CDI- PIC moved salsa verde cups to low boy part of prep unit to promote faster cooling. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed thin probe thermometer with low battery and unable to be used. PIC must obtain thin probe thermometer. EHS will follow up within 10 days.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC cooking food without head covering. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC with watch on wrist.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single use trays stored with food contact surface upright where contamination could occur. CDI- PIC flipped containers over to protect food contact surface.

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC present at start of inspection. CDI- PIC arrived 25 minutes into the inspection. Ensure a person in charge that can maintain active managerial control is present during all hours of operation.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site at start of inspection. CDI- A CFPM arrived 25 minutes into inspection. Ensure a PIC with certified food protection manager certificate is present during all hours of operation. For more information on becoming a certified food protection manager 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 available at hand washing sink. CDI-PIC provided napkins. Employees are not permitted to use a reusable rag/towel for hand drying. REPEAT

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored over raw chorizo in lowboy. CDI-PIC changed storage order to have chicken below chorizo. 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 2 prep units holding TCS foods above 41F, see temperature chart. Ambient temperature of large prep unit is 50F and smaller prep unit ambient temperature is 49F. TCS foods were recently acquired from commissary and were placed on 4 hour TPHC until units can be repaired and verified by EHS. EHS will follow up within 3 days. -risk control plan is to be implemented if another cold holding violation is noted- EHS spoke extensively with PIC about holding items on time as a public health control, especially in summer months. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed window and door open to unit with no protection from insect entry.

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 open glass bottle of soda on prep table by large prep unit. CDI - Bottle removed from unit.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink upon arrival. CDI - napkins were provided upon request. - 1 -

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 cooked chicken and raw beef in lowboy reach in unit > 41F (see temp chart). CDI- Items were placed on emergency TPHC. Other units were available and functioning properly. - 3 - REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live, nonflying insect on side of fresh water tank.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf No written procedures for V&D events. CDI- provided PIC with V&D procedure poster and link to more information. -Repeat 1.0 pts For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed bleach sanitizer in spray bottle at 0ppm. CDI: corrected to proper strength during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed salsa verde, sliced tomatoes, diced tomatoes, and hot salsa cold holding prep unit > 41F (see temp chart). CDI- Items were placed on TPHC. Procedures emailed along with inspection for future use.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed side door left open on unit with no mesh screening. CDI- Door closed during the inspection. -Repeat 1.0 pts

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with labels attached inside of prep unit. CDI- Washed and labels removed during the inspection.

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 a box of 2oz containers on the ground plastic wrap. No contamination observed. CDI- 2 oz cup were placed on shelf during the inspection. Observed opened ended take out trays underneath register. CDI- Inverted during the inspection.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee chopping cucumbers and handling with bare hands. CDI by discard and employee put on gloves. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

6-301.14 Post a handwash sign at each handsink. Hand wash sign was damaged. CDI replaced with new sign.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed side door left open on unit.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC working the grill without hair restraint. Repeat violation.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf No written procedures for V&D events. CDI- provided PIC with V&D procedure poster and link to more information. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 ready-to-eat pork, beef, chicken in prep cooler without date labels. Left in cooler from yesterday per PIC. CDI by date mark. 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 spray bottle of chlorine sanitizer. CDI by labeling.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC cooking at grill without wearing a hair restraint.

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 written procedures for the cleanup of vomiting and diarrhea. CDI. handout given to PIC during inspection.

Repeat Violation: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed dispenser with paper towels missing. CDI: napkins were provided temporarily until paper towels can be provided. Observed soap available on this inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed bleach sanitizer in spray bottle at 0ppm. CDI: corrected to proper strength during inspection.

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 cooked pork, cow tongue, salsa verde in cold holding > 41F (see temp chart). CDI. Cooked pork was reheated on flat top grill and hot held, cow tongue and salsa verde was placed on TPHC.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed thermometers missing from coolers.

Repeat: 3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed bottles of oil and water without label.

Repeat: 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door to MFU was open during inspection. Closed during inspection. PIC stated that he has to replace the screen.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees handling food without proper hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wet wiping cloths under cutting board and on prep surfaces while not in use.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on low boy cooler and prep cooler.

6-301.11 Provide soap for handwashing at each handsink. -Pf; Soap was not provided at hand sink at beginning of inspection. CDI. Soap was provided.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf; Observed spray bottle of sanitizer lacking a label on the bottle. CDI. Sanitizer was labeled 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 bottles of oil and 2 containers of salsa lacking a label on the containers.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Door to MFU was open during inspection.

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 floor of MFU.

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. Another handout given to PIC during inspection.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed cooked chorizo cooling in prep cooler. PIC indicated chorizo was prepared at 11:00 am (3 hours prior to inspection) and placed in prep unit to cool. CDI. Education provided and chorizo was voluntarily discarded. If cooling is observed on unit again, permit action may occur.

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 cooked beef tongue, tripe, cut lettuce, bag of cut lettuce, and shredded cheese above 41 F, see temperature chart. CDI. Foods were relocated to bottom of prep units and uncovered to rapidly chill, and bag of lettuce was voluntarily discarded.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Employees were using prep cooler to cool cooked chorizo. CDI. Discussed proper cooling methods and that permit does not allow cooling of foods on mobile food units. A VR will be conducted to ensure cooling has been discontinued on unit.

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 squeeze bottles of oils lacking labels on the bottle. REPEAT.

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 lidded water bottle on food prep counter next to cook line. No point deduction.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf PIC is out of compliance for (C). CDI- gave PIC copy of questions form.

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 No V&D procedures available. CDI gave PIC copy of V&D plan

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P observed PIC and employee changing gloves without washing hands (handling raw meats to RTE foods). REPEAT VIOLATION CDI - educated PIC on when and how to change gloves and washed hands between glove changes.

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 water and oil bottles at grill without labels.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC preparing food without a hair restraint.

2-301.14 When to Wash - P- Observed PIC and employee both don gloves after handling money without a hand wash to prep RTE foods. CDI- Education was provided and prior to cross contamination EHS observed proper hand washing.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P- Observed PIC handle RTE tortilla with bare hands. CDI- PIC voluntarily discarded the item. EHS instructed PIC to was hands and don gloves or use utensil to handle RTE foods.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed chicken and chorizo below 135F see temp chart. CDI- PIC voluntarily discarded the items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed cheese, cut tomatoes, beef tongue, shredded beef, and steak above 41F see temp chart. CDI- PIC voluntarily discarded the items.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed beef tongue, shredded beef, chorizo without proper dates. PIC stated items were from yesterday. CDI- PIC voluntarily discarded the items.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed in use oil and water squeeze bottles not labeled.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed several in use wiping cloths stored on prep top.

4-202.16 Nonfood-Contact Surfaces - Observed wet rags underneath cutting boards to keep it from moving. Ensure all non food contact surfaces are smooth, durable, easy to clean and non absorbent.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Facility is within 210 days of permitting and points are not assessed today.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF PIC was not familiar with employee health policy requirements. CDI - gave PIC copy of EHP document.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels were inaccessible at hand sink. CDI- PIC adjusted towel dispenser. 5-205.11 Handsinks may only be used for handwashing.-Pf observed utensil stored in hand sink. CDI removed utensil.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed utensils used with TCS foods to have been in use for > 4 hours. Unit did not have water to wash, rinse, and sanitize utensils. CDI- MFU voluntarily closed today and IS issued.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS foods in refrigeration > 41F. See temperature chart. CDI- TCS food items discarded by PIC. MFU voluntarily closed and IS issued. Verification required within 10 days.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle containing bleach.CDI by discard. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed spray bottle of bleach that PIC stated was sanitizer testing > 200ppm chlorine. CDI by discard.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. PIC was observed without a hair restraint.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service items stored on the floor.

4-501.11 Maintain equipment in good repair. Observed flip top cooler with ambient temperature of 55F in top of unit. Possible issues with generator and capacity to power the unit.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed unit in operation without hot water. Possible issues with generator and power supply. CDI- IS issued. MFU will remain closed until inspection of the unit can be completed. Verification required within 10 days.