TACOS LA HIDALGUENSE #2

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf observed cooked steak holding above 41F in RIC. PIC stated that item had been previously held on counter to thaw because it was previously stored in RIF and was needed for today. CDI PIC immediately reheated. Ensure slacking/thawing happens inside RIC, not in ambient air.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in use with stickers still adhered. During wash process, stickers must be removed. Repeat

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handle in cooler touching ice.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed tamales held frozen in grocery bags. PIC stated they will return to using zip lock bags. Grocery bags are not safe and approved food contact surfaces for storing food.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed spoon in hand-sink. CDI Spoon removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw meat stored over container of cooked meat. CDI Order switched. 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 mulitple TCS items on prep line holding above 41F. Items had just been placed on line, PIC stated that prep line equipment had not been working consistently and they were changing items out every 4 hours. VR required Emergency TPHC deployed at this time so facility can still use prep line. Observed raw beef and cooked beef in RIC holding above 41F for unknown amount of time, all other TCS items and ambient holding 41F and below. PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in use with stickers still adhered. During wash process, stickers must be removed. Repeat

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various cheeses in prep top holding above 41F. CDI Items placed in freezer for re cooling and then placed in unit less than 4 hours prior, order switched to placed containers further into unit and away from oven heat source. Observed chorizo holding above 41F in RIC. CDI PIC stated that during rush chorizo was set on counter, placed in freezer for rapid cooling. Observed individual salsas being held in a container with ice holding above 41F. CDI PIC put items in RIC and then when re cooled will placed more ice on top of containers. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes in 0ppm chlorine sanitizer. CDI PIC added more chlorine.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in use with stickers still adhered. During wash process, stickers must be removed.

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 handle down in ice.

4-501.11 Maintain equipment in good repair. Observed gasket in need of replacement on upright refrigerator . - 0.5 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS food in prep unit and upright refrigerator holding above 41F (see chart). PIC stated unit will be closed tomorrow and maintenance of cold holding units is scheduled to be conducted. PIC moved TCS items to freezer for rapid cooling. A VR will be conducted within 3 days to verify holding temperatures of units. - 1.5 - 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 .

4-501.11 Maintain equipment in good repair. Observed gaskets in need of replacement on under counter reach in unit . - 0.5 - REPEAT

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed hamburgers on menu available undercooked with no consumer advisory or disclosure. Repeat

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed beef being thawed at room temperature. CDI moved to refrigeration to thaw . Repeat violation.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and gnats inside food truck

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed birria sauce and beef thawing stored under plumbing lines of hand sinks. CDI relocated items.

4-501.11 Maintain equipment in good repair. Observed gaskets in need of replacement on reach in unit . -0 points-

5-402.13 Maintain sanitary sewage system according to Law.-P. Observed sewage flange leaking . CDI PIC showed proof that part has been ordered.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed expired serve safe on site during inspection. - REPEAT - 1 - 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 rice and chicken hot holding at 108-128F. PIC stated items are being placed into hot holding in a few minutes. CDI - PIC was instructed to fully reheat items before placing into hot holding. Items were reheated. - 1.5 - For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 shredded lettuce cooling tightly covered at 49F. PIC stated items were just placed inside. CDI - Ice was placed onto product to promote fast cooling. - 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed frozen chicken thawing at room temperature. CDI - PIC instructed to place items inside of refrigeration to continue thawing. - 0 -

6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. Observed mesh screen in place but kept open. Maintain mesh screens closed and secured to protect against pests. If mesh is not able to stay closed by itself, it may need to be replaced. - REPEAT - 2 -

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed tortillas and sopas stored in non-food service/ merchandise bags inside of reach in cooler. PIC was instructed to remove food from these bags as they are not food safe. PIC was instructed to utilize food safe bags only - such as ziplock bags. - 0.5 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored above prep unit. CDI - removed. - 0 -

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC servsafe certificate had expired. -1- REPEAT 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. Observed screw top water bottles stored around unit. Only closed beverage containers may be used for employee drinks. - 0.5 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two containers of prepped raw beef on counter above 41F. PIC stated that they were in the process of cooking. Had been out less than 1.5 hours. CDI - PIC took food back to commissary to rapidly cool down. (Commissary is across the street from location). Action was not escalated as significant improvement was observed. - 3 - 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 back screens open to back door and front windows open. CDI - screens and front window were closed. - 2 - REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed wet cloths stored on prep tops between use. Return rags to sanitizer container between uses. - 0.5 - REPEAT

Repeat: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC servsafe certificate had expired. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 facility not in compliance yet. Observed no procedures of vomiting and diarrheal clean up. CDI: procedures given out in Spanish.

5-202.12 Provide at least 100F water at handsinks. Observed hot water nozzle not working on handsink closest to back door therefore no hot water was provided at this sink. CDI: nozzle was repaired.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed only 1 storage order violation with raw chicken stored above tortillas and other ready to eat foods inside reach-in freezer. CDI: storage order was corrected. Points scaled back due to improvement and different violation.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed items in prep cooler including shredded mozzarella cheese, fresh cheese, salsa verde in small cups, refried beans, and sliced tomato > 41F (see temp chart). CDI: products moved to other reach-in freezer to rapid chill. Observed Cuban sandwiches that had been sitting out on counter at 90F. CDI: products discarded. Permit action to be taken on next inspection if improvements have not been made.

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: 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 beef tongue and pork without dates in reach-in freezer and cooked pork and bbq without dates inside reach-in cooler. CDI: proper dates placed on products.

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 no labels on oils in squeeze bottles.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back screens open to back door and front windows open. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies inside unit.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed wet cloths stored on prep tops between use. CDI: moved to sanitizer bucket.

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 ice scoop handle down in ice.

Repeat: 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed stove and some walls lined with foil. Remove foil. 4-501.11 Maintain equipment in good repair. Observed hot water nozzle not working properly.

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 CFPM on site. REPEAT. 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.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Due to the large amount of high risk violations, there was no PIC observed. PIC arrived on site 30mins after inspection started. For more information on becoming a certified food protection manager 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 the first handsink. CDI-PIC provided soap

3-201.11(A) Use food from approved sources only.-P Observed tamales at 120F in a cooler in the trailer in the back. PIC said they receive these only on Fridays (around 11am) and they use them for the restaurant. They have no receipts and they are not sure is she works at a restaurant (they think she does). EHS will follow up on the receipts for this to ensure they are not made at home. PIC voluntarily discarded. VR REQUIRED 5/29/2023

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 FE cutting cooked beef next to raw beef/ raw chicken (some raw pieces were within inches of cooked beef). CDI-PIC moved cooked beef to cooler and moved raw to another cooler. They are not allowed to cut/prepare raw meat at MFU. They have been informed of this before. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed tortilla dough underneath the handsink, and ice where they serve drinks under another handsink. Both had lids. CDI-PIC moved items away from splash zone.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed cooked egg wraps at 90F, cooked peppers at 81F in a container, tamales in trailer at 120F, chicken at 67F in container on top of hotwell. PIC said these items are for lunch service. EHS explained they are to keep hot food in a hotwell or on oven to keep in temp. VR REQUIRED 5/29/2023.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed salsa in cups under the counter at 62F, salsa in cups in the prep unit at 45F, salsa being made on site (not permitted to do so) at 65F after blended-then put into gallon containers and then put in their small freezers. EHS explained they are not to cool on site. PIC voluntarily discarded all food above 41F. VR REQUIRED 5/29/23.

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 Observd PIC trying to cool several gallons of salsa in the MFU. They are not permitted to do so. Salsa was 48-65F. CDi-PIC moved salsa to the restaurant since it was made within the last hour. 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 .

3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. Observed thawing beef on the counter at 28F. CDI-PIC moved to their stand up cooler to thaw.

4-501.11 Maintain equipment in good repair. Observed the second hand sink leaking onto the floor. VR REQUIRED 5/29/2023.

3-201.11(A) Use food from approved sources only.-P Observed raw shell chicken eggs that were brown in color. Upon inquiring PIC explained there brother owns a chicken farm that sells the eggs. The farm is not regulated by USDA and is not an approved source. EHS confirmed the eggs were not regulated by walking to the store that sells them (within 50ft). The store sells bags of eggs with no labeling or any consumer information. EHS will alert USDA upon findings. CDI-PIC voluntarily discarded and they will not use again in the future. EHS explained it must be from an approved source.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 1 container of steak and onions sitting on top of the hotwell below 135F. FE stated it was made this hour. CDI-PIC voluntarily discarded. PIC and EHS discussed if they cook it must go to the hot well and remain above 135F. Only 1 item today-CDI-PIC voluntarily discarded. Half points taken due to improvement For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a small container of salsa cups above 50F. It was a smaller container than before, and PIC said they throw it away before 4 hrs.They do not use TPHC however. EHS explained to keep a small amount inside an igloo cooler full of ice and they agreed. Only 1 item out today, half points taken. CDI-PIC voluntarily discarded. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw pork in containers on a lower shelf. They were 41F and PIC stated they brought them over this morning to allow them to thaw out. EHS explained thawing must be done in a cooler, not on a shelf. CDI-PIC immediately cooked raw items to above 165F, and they were all below 41F.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed fly fan screen broken off and hanging. PIC already knew this was an issue and had a new one on site, no points taken since new one was on site.

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. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC with very little knowledge of food temperatures or how to maintain food temperatures safely. Due to the high number of risk factors out PIC was not counted for

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels not near the HS, CDI-EHS moved paper towels near the HS

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 beef sitting on the same counter as RTE beef. They were preparing the RTE into smaller portions. CDI-PIC moved cooked beef to the reach in

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 Chiroz on the counter at 86F. PIC said they made it at 11am. Due to the time frame the food was out. PIC said they were going to cool it down at the commissary. CDI-PIC voluntarily discarded.,

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed 3 items in the hotwell around 76F. PIC said once they were done with lunch rush they were going to move it to the reach in. The hotwell was not on. -PIC voluntarily discarded.

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 a large tray of salsa (20 or more) on the counter at 53F, cooked beef that was cut at 56F. -PIC was going to cool beef and salsa back down after lunch. PIC moved beef to the commissary since it was just prepped and salsa was moved to the stand up. They are only to use a small portion of salsa for lunch rush

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed PIC cooling in the reach ins and stand up, (beef, chicken 56F) they are not permitted to cool at the food truck. CDI-PIC voluntarily discarded food or removed it from the MFU

6-501.111 Keep the premises free of insects, rodents, and other pests. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed flies in the kitchen area and the fly screen was pulled up.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados, tomatallios, lime in a large bowl of water . PIC said they use this for making salsa and smoothies, they said they wash in this bowl. They are not permitted to wash in the MFU and not in a bowl of water. CDI-PIC took back to commissary to wash.

2-101.11 (A) PIC shall be present during all hours of operation. -PF 2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. - PIC left for commissary during the inspection but returned within several minutes. PIC took raw meat back to the commissary. PIC sated food prep and food storage has been occurring in a non permitted space observed during the inspection. A VR will occur within 10 days to ensure PIC duties are being met and followed to ensure food safety is being held to the proper standard. If the violation is noted during a visit or inspection permit action will occur.

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 employee drinks stored above RTE foods, on prep tops, and near single use items.

3-201.11(A) Use food from approved sources only.-P- Observed TCS/RTE foods and other MFU food items stored in a small mobile home type unit behind MFU. PIC stated items were for the MFU. CDI- PIC voluntarily discarded items. Food prep tables and shelving were found to be in un permitted space used for MFU foods. NOTE: Permit action will occur if the violation is noted again during a visit or inspection.

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 a plastic container full of utensil stored clean according to employees with food debris left on them. CDI- Items marked as soiled and to be cleaned properly at commissary prior to next use.

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. - Green salsa, hot dogs, ham, steak, and barbacoa all above 41F. 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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 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 two containers of barbacoa and two containers of steak without dates. CDI - PIC voluntarily discarded the items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed in use sanitizer without a label. CDI- PIC had an employee label sanitizer.

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 in use shakers and squeeze bottles without a label.

6-202.15 Protect outer openings of establishment from insect or rodent entry. REPEAT- Observed door and windows without protection from out door pests and left open while not in use. 6-501.111 Keep the premises free of insects, rodents, and other pests. -Observed flies throughout the facility.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed wet cloths stored on prep tops between use.

3-302.15 Wash fruits and vegetables prior to use. - Observed Avocados with stickers left on them and cut.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf 4-502.11(A) Maintain utensils in good repair. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed several utensils handles damaged. Observed food contact surface with chipping paint, rust and other damage. Observed wet cloths stored under cutting boards. CDI- PIC voluntarily discarded damaged food contact surfaces.

5-304.13 If not in use, a water tank and hose inlet and outlet fitting shall be protected using a cover or cap. - Observed waste water outlet without a cap or cover and not in use.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee items stored throughout the MFU near food and other MFU food service items.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed utensils and single service cups stored inside both hand sinks. CDI. Items were removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf; Paper towels were not provided at either hand sink. CDI. Paper towel dispensers were stocked upon request.

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 chlorine sanitizer in wiping cloth bucket at 0 ppm. CDI. Sanitizer was re-mixed during inspection and observed at proper concentrations.

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. Observed beef cooked today cooling on counter at insufficient rate to meet cooling parameters. CDI. PIC relocated beef to freezer to cool. Proper cooling rate observed. Requirements discussed. A VR will be conducted to ensure cooling on MFU has been discontinued or permit action may occur.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed container of raw beef and container of limes stored directly on the floor.

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 an opened employee beverage stored on prep counter near cutting board.

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 employee drink stored above work surface . CDI. Moved to lower shelf.

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 carnitas , beef, cheese and other items not dated in reach in cooler . CDI. PIC dated products since he knew when they were made.

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 . Observed beefed cooked today cooling on counter at insufficient rate to meet cooling parameters . CDI split into two pans and took to freezer to cool. Proper cooling rate observed .

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 of oil not labeled. CDI oil labeled

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear door of unit open and no screen door in place.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed iced stored where drip contamination from handwashing sink can occur.

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 facility not in compliance yet. No points handout present

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. Multiple employee beverages stored on or above food prep surfaces. CDI removed

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed towels not present at rear hand sink. CDI restocked

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed soiled utensils in clean utensils container. CDI removed to wash

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 on proper cooling procedures please visit: http://meck.co/FoodSafety observed cooling of cooked meats. Facility is MFU with no cooling equipment. Placed on temporary tphc VR for process change

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety observed hotdogs, ham and refried beans all prepared before yesterday with no date marking. CDI date marked

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf facility cooling on trailer with improper cooling equipment, prohibited by permit conditions.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.observed unlabeled food solutions.

6-501.111 Keep the premises free of insects, rodents, and other pests.observed flies on trailer.

3-302.15 Wash fruits and vegetables prior to use. Observed labels on avocados.

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 ice scoop handle down in ice

4-101.11 (A) Food contact surfaces shall be made of safe materials. - P observed cardboard in use. To be discontinued