SUPERMERCADO EL MARIACHI

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Facility could not provide written vomit and diarrhea clean-up procedures during the inspection. CDI - EHS provided copy. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 Battery for food truck generator was dead at the arrival of the EHS. With no generator the water, cold holding equipment will not work. Food employee working with food with no means to wash hands before engaging in food preparation. CDI - Generator battery was charged during the inspection, food employee washed hand s properly and facility allowed to remain open.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at the hand sink. CDI - Hand soap was placed at the hand sink.

4-501.11 Maintain equipment in good repair. Observed 2 vent covers removed from the ventilation hood on the MFU. Observed all 3 lights out at the ventilation hood.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Facility could not provide written procedures for vomit and diarrheal clean-up procedures for the MFU. CDI - EHS provided written procedures. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed cook on the grill cooking while using torn and damaged gloves exposing most of hand. CDI - Food employee washed hands and donned new gloves.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed chicken stored on the floor near the grill. CDI - Container of chicken put on crate to remove from the floor.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 4 raw whole chickens in container held above 41F. CDI - Chicken was immediately placed on the grill to begin cooking process. 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed safety glasses and face mask stored on prep surface inside the MFU. CDI - Items were removed.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door open at arrival to food truck.

5-103.12 Provide water under pressure to all fixtures.-Pf Observed low pressure at the 3 compartment sink when arriving on MFU. CDI - PIC and employee provided water pressure before the end of the inspection.

5-205.15 Maintain a plumbing system in good repair. Observed significant leak at the faucet of the 3 compartment sink and a leak in the underneath piping of the 3 compartment sink. Observed leak at hand sink faucet.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors inside the MFU in need of cleaning. Observed charcoal remnants throughout the food truck.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Establishment could not provide vomit and diarrheal clean-up procedures. CDI - EHS provided written procedures. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw chicken stored on the floor beside the grill/smoker. CDI - Chicken was removed from the floor.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water heater malfunction. Peak water temperature observed at 45F during the inspection. 10 day verification visit required.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed large hole in the floor of the Mobile food unit. PIC stated it is used for draining when cleaning and should be covered when not in use.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Establishment could not provide vomit and diarrheal clean-up procedures. CDI - EHS provided written procedures. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . No thermometer was present on the MFU. CDI - Thermometer was retrieved from the commissary and placed on the Mobile food unit.

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. -REPEAT- Observed 3 comp sink, cold holding equipment, and cooking equipment with dirt and food debris build up.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed large whole in the floor of the Mobile food unit. PIC stated it is used for draining when cleaning and should be covered when no in use.

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 damaged screens and doors open during the inspection. Observed small flies on MFU.

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. -REPEAT- Observed 3 comp sink, cold holding equipment, and cooking equipment with dirt and food debris build up.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - REPEAT- Observed floors walls ceilings with dirt and grease residue build up.

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. -REPEAT- Observed 3 comp sink, cold holding equipment, and cooking equipment with dirt and food debris build up.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf- Observed no hot water available during the inspection. A VR will occur within 10 days to ensure hot water is provided. PIC voluntarily closed.

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 inlet. CDI- PIC closed the cap.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - REPEAT- Observed floors walls ceilings with dirt and grease residue build up.

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 procedure for responding to a vomit and diarrheal clean up plan. CDI. Provided PIC with one. For more information please visit: http://meck.co/FoodSafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build up on prep surfaces through out the kitchen area. CDI. PIC ordered for deep cleaning. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed window covers (nets) in disrepair. Needs to be replaced. Doors were closed during inspection. Repeat

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 in and of of equipments in need of cleaning. Also observed build up in 3 comp sink. Needs to be cleaned.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed a need for improved floor/wall cleaning underneath/around cooking and cold holding equipment. Repeat.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P; Observed Hot Shot bug spray stored inside unit. CDI. Education provided and product was removed during inspection. No point deduction.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Door to unit was open during inspection. No pests observed during inspection so no point deduction today.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed a plastic food bin of raw chicken stored on the floor. CDI. Chicken was relocated off the floor upon request.

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; Sanitizer for food contact surfaces/utensils was not readily available on unit. CDI. PIC obtained sanitizer from the restaurant during inspection that was noted at proper concentrations.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed a need for improved floor/wall cleaning underneath/around cooking and cold holding equipment.

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at the hand sink. CDI- PIC provided soap by the end of the inspection. 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 by the end of the inspection. 6-301.14 Post a handwash sign at each handsink. - Observed no hand wash sign at the handsink. CDI- EHS provided PIC with a MCPHD hand wash sign.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed in use Cl sanitizer bucket with cloth in side without a label. CDI- PIC labeled the sanitizer.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- Observed no thin probe thermometer on the MFU at the start of the inspection. CDI- PIC provided a thin probe thermometer but he end of the inspection.

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed MFU using Cl sanitizer without a Cl sanitizer test kit. CDI- PIC provided a test kit for Cl by the end of the inspection.