LOS PAISANOS

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed cleaning sponge stored in handsink. Observed PIC start to use handsink to create sanitizer water. -CDI- EHS educated PIC on proper use of handsink and items removed and PIC used 3-comp sink to fill up sanitizer bucket. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw chorizo and bacon in container with RTE sausages and hot dogs. -CDI- PIC corrected storage order. **REPEAT** -3- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (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 ground chorizo and raw bacon stored in same container. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed zucchinis, cilantro and limes stored over RTE salsas and cut lettuce. Observed unwashed limes commingled with RTE onions and tomatoes. 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 food debris on dishes stored as clean. Most dishes were stored below food prep areas unprotected. -CDI- PIC placed items at dishpit to be W/R/S. **REPEAT** -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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed some items in prep unit above 41F. Refer to temperature chart. Items were overfilled in containers and one item observed in double-stacked containers. -CDI- EHS educated PIC about maintaining items at or below fill line, use of metal containers and items were voluntarily discarded. **OVERALL IMPROVEMENT OBSERVED WITH COLD HOLDING** **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 bottle labeled “sanitizer”. When EHS tested concentration, EHS observed chlorine above 200ppm. PIC stated that it was used to clean/wipe down cabinets and not for FCS. -CDI- PIC labeled bottle “cleaner”. -0-

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 diced tomatoes and cut lettuce prepared today cooling in prep unit. Diced tomatoes were in top of unit, not submerged into a container. Cut lettuce was stored in bottom of prep unit with a lid. -CDI- EHS educated PIC on proper cooling methods and items moved to RIC and lid removed. EHS reminded PIC that items should be prepped and cooled at commissary. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed zucchini, bag of cilantro, and bag of limes. Per permit conditions: This MOBILE FOOD UNIT is prohibited from the processing of raw animal food and washing of vegetables based on its insufficient prep table/sink space and operation is limited to cooking and assembly of pre-prepared foods. All produce must be washed at commissary and any excess produce must be stored in commissary. Repeated violations may result in permit action. **REPEAT** -0.5-

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 scoop handles touching Jamaica and sugar. **REPEAT** -0.5-

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. /4-903.11(B)(2) Clean equipment and utensils shall be stored covered or inverted. Observed items stored beneath prep table and flat top with food debris. -CDI- PIC moved items to dishpit to be W/R/S. EHS educated PIC on storing items in a protected , covered location or inverted. **REPEAT** -0.5-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed “household use only” blender (ninja). Remove. **REPEAT** -0.5-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored over retail items in RIC. -CDI- PIC relocated items. **REPEAT** -0.5-

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf- Observed multiple repeat risk factor violations and PIC not able to answer questions about foodborne disease prevention. **10 DAY VERIFICATION REQUIRED** -1- A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed no EHP. PIC had some knowledge of symptoms but was not able to appropriately answer EHS’ other questions. -CDI- EHS provided handout, educated PIC, and PIC signed at time of visit. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety **REPEAT** -1-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- Observed no V&D cleanup procedures. -CDI- EHS provided handout. **REPEAT** -0.5- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at handsink. -CDI- PIC replenished soap supply. -0-

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed hot dogs that appeared to be dried out with white growth due to opened package. -CDI- PIC voluntarily discarded items. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw bacon and raw chorizo commingled/in contact with RTE hot dogs in a container in prep unit and container was stored over RTE carnitas. -CDI- EHS educated PIC on proper storage order and storage order corrected. **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 food debris on dishes stored as clean. -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 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed chlorine sanitizer so strong that it whited out test strip. -CDI- EHS educated PIC about proper sanitizer concentrations and PIC corrected to 200ppm. -0- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple items in prep unit #1 above 41F. Observed container of sautéed onions sitting above other containers, not fully submerged into unit. -CDI- EHS educated PIC on ensuring to properly place containers into unit and all items voluntarily discarded. **3 DAY VERIFICATION REQUIRED** **PIC TO ONLY USE OTHER PREP UNIT UNTIL REPAIRS CAN BE MADE. IN ADDITION TO 2ND PREP UNIT, MFU HAS STANDING RIC** **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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D)./3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed no date marks on any items. Per PIC, all items were prepared prior day. **3 DAY VERIFICATION REQUIRED BY 6/26/26** **ALL ITEMS WITH NO DATE MARKS AT RETURN VISIT WILL BE DISCARDED** **REPEAT** -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed containers missing labels. Observed containers with no labels. -0-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front window open throughout inspection with no screen or other pest entry protection. Ensure screen or window is closed when there are no active orders. **REPEAT** -2-

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed cucumbers, bag of cilantro and bag of onions. Per permit conditions: This MOBILE FOOD UNIT is prohibited from the processing of raw animal food and washing of vegetables based on its insufficient prep table/sink space and operation is limited to cooking and assembly of pre-prepared foods. All produce must be washed at commissary and any excess produce must be stored in commissary. Repeated violations may result in permit action. -0-

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handle touching green sauce. 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 handle touching in sugar container. Observed container with no handle used to scoop flour. -0-

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet stacking with dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. 4-903.11 (A) Store cleaned equipment, utensils, linens 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 food debris on knife magnet with clean and dirty knives stored on magnet. Ensure to maintain knife magnet clean and use to store clean knives and separate clean dishes from dirty dishes. -0-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed “household use only” blender (ninja). Remove. -0-

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 top on water outlet. Replace. -0-

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 unsealed porous wooden blocks being used as footers under prep unit and RIC. Seal or remove as they are not smooth and easily cleanable. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food commingled and/or stored above retail food throughout. Designate a separate area for storage of employee food. -0-

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, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC with several priority violations and could not demonstrate knowledge of cold holding requirements through translation with daughter over phone call during inspection. CDI: EHS provided education on cold holding requirements.

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 material available for employee health policy. CDI: EHS provided copy.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no written procedures for cleaning up vomiting or diarrheal events. CDI: EHS provided copy.

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 bag of raw chicken being stored on top of ready to eat foods in prep reach in cooler and a container of raw beef being stored on top of a container of black beans in standing reach in 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 a container of beef being held on grill that was not on and a bag of shredded cheese being held on prep counter both above 41F. PIC stated she pulled them last night and left them on the counter to defrost. Also observed a container of pork being held in prep reach in cooler above 41F. See temp chart. CDI: PIC voluntarily discarded all items.

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 most TCS food items being held in coolers missing date marks. PIC stated all items were prepared last night. CDI: PIC date marked items.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door to MFU propped open. Keep door closed to prevent pest entry. REPEAT.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with expired ServSafe certification. PIC demonstrated knowledge by answering questions during and after inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed one (1) pan of undated food (cooked beef) in prep unit 2 at a temperature of approximately 51F. Per conversation with PIC, food was prepared and delivered to MFU at approximately 4pm on day of inspection, after which PIC departed and returned prior to start of inspection. CDI - PIC voluntarily disposed of out of temperature food. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed numerous (greater than ten (10) containers of cooked foods, bagged salsas, and open mozzarella cheeses that were not dated marked. PIC stated that items were prepared the day prior and transported to MFU. CDI - EHS demonstrated station date marking (date marks were labeled for contents of each unit and placed on lids and doors.) REPEAT. Citation has reached maximum deduction; future violations may result in permit action. 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 EHS observed slowly cooling beans, used to make papusas, in standing RIC. CDI - Beans were rotated to prep unit with lower ambient temperature with lid open to improve cooling. Improperly cooled food was voluntarily disposed of. 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 door with slightly open insect mesh and window open upon arrival. No insect entry was observed at time of inspection. CDI - PIC closed insect mesh and window screen prior to end of inspection.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two (2) stacks of single service articles (fry boxes, paper plates) above sink compartments with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a knife and a hand slicer with dried foot residue on the blade. CDI - set aside for cleaning. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a container of cheese on the counter at 73F. CDI - placed into the refrigerator and was cooling quickly. Unit had opened half an hour ago. This is a repeat violation and future violations may result in permit action being taken. 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 containers of cooked foods and salsas were not dated marked. Food was prepped yesterday for the weekend. CDI - date marks were placed on containers. This is a repeat violation. Future violations may result in permit action. 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 .

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

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage at handsink. EHS posted Spanish language handwashing sticker and provided backup stickers to PIC. Observed no handwashing violations at time of inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) carton of raw shell eggs stored above RTE food in standing RIC. CDI - EHS rotated raw shell eggs to lowest storage. EHS provided Spanish language storage order chart to PIC. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed four (4) uncut zucchini stored on relatively clean shelving of prep unit 2. CDI - EHS donned glove and rotated zucchini to available bin of washed produce within unit. 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 one (1) bin of cheese held at 65F on the counter. PIC stated that cheese had been on counter since start of service, approximately four hours prior. CDI - PIC voluntarily disposed of cheese. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed date marking labels throughout cold holding storage; however four (4) bins of non date mark exempt TCS foods (cooked burger, opened hot dogs in prep unit 2, salsa bags and chopped lettuce in prep unit 1) had no date marks. Per conversation with PIC these items had been opened/prepared on 08/21 and the day of inspection, respectively. CDI - EHS affixed date marks to unmarked items. 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 .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed three (3) portions of medicine (container of miralax powder, advil, and fish oil tablets) stored above food adjacent to 3 compartment sink. CDI - EHS rotated food to available personal storage table.

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 two (2) metal bowls (oil and water) at sales counters with unlabeled contents. CDI - EHS affixed station labels to counter. Label all powders and liquid ingredients.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door with slightly open insect mesh and window open upon arrival. No insect entry was observed at time of inspection. CDI - PIC closed insect mesh and window screen prior to end of inspection.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed one (1) stack of fry boxes with exposed food contact surfaces. CDI - EHS inverted fry baskets to prevent potential contamination.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 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 employee lunch and bottle water stored on cutting board during inspection. Observed employee phone charger draped over bag of sealed torta bread stored in clean compartment of 3 compartment sink. Store employee food and possessions to prevent potential contamination.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed onions at 125F sitting in a container on the prep table. CDI - reheated to 165F and held on the flattop for hot holding. 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 cheese held at 65F on the counter. Repeat violation. Cheese put in the stand up refrigerator and was cooling rapidly. 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 .

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed person in charge was unable to answer many questions about food safety. They did not know how to properly how or when to wash their hands. Foods were being kept out of temperature control on the counter. They did not know what was in the bottle labeled sanitizer. Instruction was provided on sanitizer, food was moved at my direction to hot and cold holding. Proper hand washing with soap was demonstrated. CDI. 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.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Certified food protection manger on the servsafe certificate was not present. For more information on becoming a certified food protection manager 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. 2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. A canned drink with a straw was sitting on the same surface where food is present. The straw was repeatedly handled while drinking the beverage. CDI - beverage discarded.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed the food employee wash their hands for approximately 5 seconds with just water and turning off the handles with their hands. CDI - they were redirected to wash with soap and use the paper towel to turn off the handles. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken and beef were sitting on the prep table in metal containers at 115F and 122F with no attempt at hot holding. Also cooked onions were out at 75F. The PIC explained they do not taste right if held hot or cold. Food must be held hot or cold or using Time as a public health control. Onions discarded. These were moved to the flat top to hot hold. However the flat top was later noticed to be off. CDI - turned the flat top on to bring food to 165F and hold at 135F. 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 several containers of cheese and cheese and sauce were out at 50-70F. No attempt was being made to cold hold. CDI these were placed in the refrigerator to cool. 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 Most cold held items were not date marked such as carne assada made yesterday. CDI- dated. Repeat violation. This violation has been out on every inspection since 2022. Facility must come into compliance within 10 days or permit action will be taken. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer so strong as to bleach out the test strip. I demonstrated how to make it the correct concentration and what color it should be on the test strips. CDI.

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 containers were sticky on the outside. Observed the thermometer was sticky and need of cleaning on the outside.

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. Provided PIC with a copy of written procedures for vomiting or diarrheal events.

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 present on most food items on unit. Foods that lacked date marks from yesterday. Date marks added. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Bottle of sanitizer lacked date mark. Date mark added.

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. Observed little to no knowledge of Food code rules (see inspection report). CDI- discussed food safety measures and provided facility with food safety videos in Spanish. - REPEAT - 1 - 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.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink stored on cutting board during active food prep. - 0.5 -

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chorizo, bacon, and sausage stored in same container as opened ham and pepperoni. CDI - Items were rearranged - all RTE items moved to a RTE bin. - REPEAT - 3 - * further repeat of these violations will result in permit action * 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 food grater stored with food debris present. CDI - Item moved to 3 comp sink to be washed, rinsed, and sanitized. - 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed food cooked and cooled from yesterday sitting above 41° (see temp chart) in the standup cooler. PIC said they cool in the standup cooler where they are not approved. See permit conditions - ALL COOLING MUST BE DONE AT COMMISSARY KITCHEN. CDI-PIC Voluntarily discarded all TCS foods above 41F. - REPEAT - 3 - * further repeat of these violations will result in permit action * 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P . Large container of acidified coleslaw sitting at 75°. PIC believed it was non-TCS due to the fact that it had vinegar. Observed ambient temperature of stand up cooler reading 57F during inspection. All containers of cheese, lettuce, red sauce, etc. that weren’t prepped within 24 hours holding above 41F (see temp chart). CDI-PIC voluntarily discarded all temperature abused food. VR will occur no later than 5/29/23 to ensure cooler has been repaired. Facility has working prep unit they can remain working out of with a limited menu until standup cooler is repaired. - REPEAT - 3 - For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 present on food items on MFU. CDI - All items that do not have a date and were not made within 4 hours were voluntarily discarded. A VR for date marking will occur no later than 5/29/23 to ensure correct date marking procedures have been put in place. - REPEAT - 3 - * further repeats of this violation will result in permit action * For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-301.11Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved.-Pf observed PIC trying to cool in the food truck from yesterday, all food from yesterday was above 41. They are not allowed to cool in this MFU due to lack of cooling space, they have to cool at the commissary. CDI-PIC voluntarily discarded food above 41F. EHS is going to follow up with PIC at the commissary. - REPEAT - 1 - 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed limes and cilantro stored on the MFU. Wash prior to use and prior to bringing on MFU. - 0.5 -

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 employee phone stored on cutting board during active food prep. - 0.5 -

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. Observed no PIC, they had little to no knowledge of Food code rules (see inspection report) 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.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. observed hand sink with raw beef in it. PIC said they were thawing meat. CDIPIC removed meat and put it in the three compartment sink and cleaned Hand sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P observed raw bacon in the same storage container as open bags of cheese and sour cream. CDI-PIC voluntarily discarded. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed food cooked from yesterday sitting above 41° in the standup cooler. PIC said they cool in the standup cooler where they are not approved. See permit conditions. CDI-PIC Voluntarily discarded all TCS foods above 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed cheese and pupusa mix, (consisting of beans and cheese) sitting on the counter at 67°. PIC said they prep pupusa‘s on site. They also had a large container of acidified coleslaw sitting at 79°. PIC believed it was non-TCS due to the fact that it had vinegar. observed cooked chicken at 75° sitting next to the oven. CDI-PIC voluntarily discarded all temperature abused food. VR REQUIRED 5/19/2023 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 any containers in the food truck. PSE voluntarily closed due to lack of food product and they will be returning to the commissary 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 no dates on any containers in the food truck. PSE voluntarily closed due to lack of food product and they will be returning to the commissary. VR REQUIRED 5- 19- 2023.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf observed PIC trying to cool in the food truck from yesterday, all food from yesterday was above 41. They are not allowed to cool in this MFU due to lack of cooling space, they have to cool at the commissary. CDI-PIC voluntarily discarded food above 41F. EHS is going to follow up with PIC at the commissary, they may be required to obtain a new commissary due to lack of cooking space

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf observed, PIC thawing, raw beef and non-running water in the hand sink. CDI-PIC moved raw beef to the three comp sink with running water and cleaned HS

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed onions sitting in a container stored on the floor.

5-205.15 Maintain a plumbing system in good repair. Observed three compartment sink not functioning properly, the water is coming out in a high blast, skinny stream. This is not adequate for proper cleaning procedures due to the amount of time it would take to fill sinks. EHS is requesting they fix this. VR REQUIRED 5/19/2023

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 stored next to grill at 60F. CDI by cooking to over 165F and hot holding (removed from cooler < 1hr per PIC). Observed cheese and beef mixture stored on countertop > 41F. CDI by moving to reach-in cooler.

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 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 . Observed beans, rice, and cooked beef in upright cooler without date mark. CDI by date mark by PIC as was cooked yesterday.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed shrimp thawing on countertop. CDI by moving to cooler to continue thawing process.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door and window open upon arrival.

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; Written procedures not provided. CDI. Handout given to PIC during inspection. REPEAT.

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 meats stored above refried beans in reach in cooler. No visible contamination observed. CDI. Reach in cooler was re-arranged. REPEAT.

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 pastor, cooked beef, chicken, beans, hot dogs, and turkey bacon cold holding above 41 F in reach in cooler. Ambient air temperature of unit was noted above 41 F, see temperature chart. CDI. EHS allowed PIC to use time for remainder of day (less than 4 hours). PIC will not use unit to cold hold any TCS foods until unit can be repaired. A VR will be conducted to ensure unit is properly cold holding. Documentation for TPHC given to PIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of onions stored on the floor. CDI. Onions were relocated off floor.

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed onions on the truck. Please ensure all onions are washed at commissary prior to operating. Zero point deduction to occur today.

2-201.11 Ensure food employees understand when to report illnesses, symptoms and exposure. -P- REPEAT- Observed PIC unable to demonstrate sufficient knowledge of employee health. PIC was unable to provide any documentation of an employee health policy. A VR will occur within 3 days to ensure an employee health policy is implemented. NOTE: EHS provided PIC with MCPHD written employee health policy and employee health poster.

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 written procedures for vomiting and diarrheal clean up events. CDI- Per state guidance education was provided with no point deduction to occur. EHS provided PIC with written MCPHD vomiting and diarrheal clean up procedures.

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 bacon stored above RTE hot dogs. CDI- PIC was bale to correct the storage order since no physical cross contamination was observed. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety - Observed unwashed produce stored above RTE foods in the reach in. CDI- PIC was able to correct the storage order since no physical cross contamination was observed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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, plastic containers, and cutting boards stored clean according to PIC with food debris left on them. CDI- PIC moved items to 3- comp sink and stated items would not be used until taken to commissary to be properly cleaned prior to next use.

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 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. -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 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. - Observed all TCS/RTE foods without a date mark. PIC stated all items were made yesterday. A VR will occur within 3 days to ensure a proper date marking system is being implemented.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI - REPEAT- Observed no thin probe thermometer available for use during the inspection. A VR will occur within 10 days to ensure a thin probe thermometer is provided while MFU is in operation.

3-302.15 Wash fruits and vegetables prior to use. - Observed unwashed produce on MFU and in MFU reach in. NOTE: Permit states all food prep shall occur at the commissary. MFU is not equipped with a produce prep sink. Ensure MFU is reporting to commissary each day it operates to prep foods.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC demonstrate insufficient knowledge of sanitization requirements, cold holding and date marking. CDI- coached

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P observed PIC unable to demonstrate sufficient knowledge of employee health. CDI- handout given

3-201.11 Use food from approved sources only. - Observed PIC state her lengua is from a local ca rniceria but could not produce invoice. PIC also stated rice was cooked at home. EHS explained to PIC that all foods must be cooked on MFU nothing at homeCDI- discarded

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken and pork held above ready to eat bagged cheese. CDI- reorganized

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no sanitizer on MFU. CDI- bought from store where working

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods cold held above 54F. CDI- placed on temporary TPHC ( all TCS food discarded; none kept for tomorrow)

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed cold previously cooked beef and rice with no date mark

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thermometer VR

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed multiple residential food utensils. Replace with commercial '