TAQUERIA MI PUEBLITO #1

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of chlorine sanitizer not labeled. CDI - PIC labeled at time of inspection. - 1 -

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in spray bottle at 0ppm. CDI - PIC added chlorine and sanitizer was measured at 100ppm. - 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 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 items in lowboy observed holding below 41F (see chart). Ambient temperature of unit was observed at 53F. CDI - items were moved to freezer to rapidly cool. TCS items will be placed in prep unit once below 41F. - 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 .

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knives stored in space between back of three compartment sink and wall. CDI - Knives were placed in dirty dish area to be w/r/s at commissary.

4-501.11 Maintain equipment in good repair. Observed lowboy holding at 53F. Repair unit to hold TCS foods at 41F or below. - 0.5 -

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed no paper towels in the vicinity of hand sink. CDI - PIC used napkins as paper towels put by hand sink. Needs to restock paper towels.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled peppers being HH by stove for 2 hours below 135. CDI - PIC reheated peppers to 165. 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 sanitizer spray bottle with no label. CDI - PIC labeled bottle.

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 squirt bottles of oil and water unlabeled. CDI - PIC labeled bottles

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 out side of RIC and the conduit piped above RIC with buildup of grease and food debris.

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 hole in the wall behind FT.

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed employee wipe face with arm and not wash hands. CDI - EHS explained need for handwashing after touching face. Employee was observed washing hands correctly. - 2 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed assorted raw meats in reach in holding between 44-46F. Per PIC items had just arrived from commissary . CDI - items were moved to freezer for rapid cooling. Verification will be conducted within 3 days. - 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 .

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed two knives stored between back of prep sink and wall of unit. Store utensils in clean location capable of being sanitized. - 0.5 -

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 a hole had been drilled in the wall to run a cord for the open sign. The outside can be seen through this hole. Repair. - 1 - REPEAT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC at the time of inspection was not certified. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sink was covered in drying towels. CDI- towels removed. 6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed soap dispenser was empty. CDI- refilled.

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 a container of raw chicken over raw pork and beef. CDI- chicken moved to the top. For more information on food storage order 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 container of beef on the edge of the flattop grill at 128F. CDI- reheated to 165F on the flattop. 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 degreaser bottle not labeled. CDI - labeled during inspection. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed sanitizer bottle with Chlorine >200ppm. CDI - Bottle was diluted two times with water and measured 100ppm.

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 general cleaning needed of shelving and non food contact surfaces. Build up on many surfaces.

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 a hole had been drilled in the wall to run a cord for the open sign. The outside can be seen through this hole.

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, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC without knowledge of cold and hot holding temperatures, or storage order requirements. CDI: education provided on requirements of a PIC. - 1 -

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified manager onsite at time of inspection. - 1 - REPEAT 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed assorted raw meats in reach in holding between 43-45F. CDI - Items under 45F were moved to prep reach in remaining items were discarded. Points were not escalated as this was first repeat. Verification will be conducted within 3 days. - 1.5 - REPEAT 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 spray bottles with clear liquid not labeled. Per PIC, liquid was sanitizer. CDI - Bottles were labeled. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer in bucket holding wiping cloths well above 200PPM. CDI - PIC remade sanitizer at correct concentration (100ppm). - 1 -

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles of oil and water without label. - 1 -

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed styrofoam boxes stored on the floor of the MFU. - 0.5 -

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips available on unit for testing sanitizer. A VR will be conducted within 10 days to verify purchase of strips. - 0.5 -

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 food debris on shelf holding to -go containers.

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 a hole had been drilled in the wall to run a cord for the open sign. The outside can be seen through this hole. - 0.5 - REPEAT

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

2-301.15 Only wash hands in handwashing sink. -PF Observed only person working washed hands in the dish sink instead of the hand sink. Instruction given. CDI.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a couple items stored in the hand sink. CDI - moved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the single door cooler holding taquitos, cheese, chicken, etc at 49-55F. Food moved or discarded depending on item. Return visit required on 7/15/2024 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 container of cut ham was not date marked. CDI - date marked by employee. Repeat violation. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths held in 0 ppm sanitizer. CDI - remade to 100 ppm chlorine.

5-402.14 Sewage shall be removed from a mobile food unit at an approved servicing area.-Pf Observed wastewater leaking at the removal port. Repeat violation. Return visit required. Sewage can not leak.

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 a hole had been drilled in the wall to run a cord for the open sign. The outside can be seen through this hole.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Certification had expired. Repeat. 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 No procedures were available. A copy of approved procedures was given in English and Spanish. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Facilitiy had no way of making sanitizer as they had run out of bleach. Verification required today. 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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed dates were not on any of the cooked or precooked products such as taquitos, hot dogs, and deli ham. CDI - dates were added. Future violations will result in a risk control plan or 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 .

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 tripe that had been cooked today was tightly covered at 60F. CDI - vented and put in the freezer to quickly 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

5-303.12 Protective Cover or Device (C) The water inlet door was left open, exposing the water inlet. CDI - Closed.

5-402.14 Sewage shall be removed from a mobile food unit at an approved servicing area.-Pf Observed the food trucks valve for emptying the waste tank was open and water was running on the ground. CDI - valve closed.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed employee present with expired manager’s certification. A certified manager must be present at all times unit is in operation - 1 - REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed dish soap and metal scrub pads stored in handwashing sink basin. CDI - Employee removed items to allow for access.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs (for personal use) stored on wire shelf above containers of sauces. CDI - PIC placed items on bottom shelf away from other foods. - 1.5 - For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple items (sliced tomatoes, refried beans, cooked beef) without date labels. Per PIC all items had been prepared the previous day. CDI - PIC labeled all items with correct dates. Items undated at future inspections will be required to be discarded. - 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test papers available for chlorine sanitizer at time of inspection. PIC stated that owner was obtaining kit. CDI - Some test strips were provided by EHS until kit is obtained. - 0.5 -

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no persons with serve safe present. - 1 - For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed sliced onion stored directly on the shelving of the reach in cooler. CDI - onion voluntarily discarded. - 0 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked pork, chorizo, cooked peppers, and taquitos holding between 44-67F in various coolers. All other food items and ambient temps reading 41F or below in these coolers. CDI - Items moved to freezer to be rapidly cooled as they have not passed their 4 hour time. - 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed date not present on rolled taquitos and cooked proteins in reach in cooler. CDI - Items date marked. - 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thermometer present on MFU. A VR will occur within 10 days to ensure thermometer has been purchased. - 0.5 -

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed styrofoam boxes stored on the floor of the MFU. CDI - Items were picked up off of the floor and placed on a shelf. - 0.5 -

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no hot water at the beginning of inspection. It was found that hot water heater was unplugged. Water heater plugged in. Once heater was plugged in, facility lost power. Power restarted with water heater plugged in and no problems have been had since. Hot water now working and reading 108F by end of inspection at hand sink. - 0.5 -

5-205.15 Maintain a plumbing system in good repair. Observed fresh water tank not capped at beginning of inspection. CDI - Cap was place on fresh water tank. - 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, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC without knowledge of reheat temperatures, cold and hot holding temperatures, or storage order requirements. CDI: education provided on requirements of a PIC.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed current servsafe certificate had expired in November 2022. Need to update certificate.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written procedures for cleanup of vomiting and diarrheal events. CDI: handout was given to PIC; education was provided.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. Observed employee handling/cutting raw meat then proceed to reheating on the grill with ready to eat foods without washing hands and changing gloves. CDI: have employee stop and wash hands properly. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee leave mobile unit to go to the gas station store then return back in the truck, drink from a bottled beverage, then handle a plastic bag with tortillas. CDI: had employee stop and wash hands properly. Education was provided. 2-301.15 Only wash hands in handwashing sink. -PF. Observed employee wash hands at the 3-comp sink. CDI: had employee wash hands at handwashing sink.

Repeat: 3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M. Observed PIC BHC cilantro. CDI-PIC voluntarily discarded.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a pan stored in front of handsink basin. CDI: pan relocated to make handsink accessible

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 a carton of raw shell eggs stored above salsas inside standup reach-in cooler. CDI: storage order was corrected.

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 diced chicken and diced beef < 135F (see temp chart) sitting at room temperature on top of reach-in cooler after being cooked. CDI: chicken reheated to 195F and beef reheated to 187F.

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

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door and serving window to unit open upon entry into the truck.

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

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M. Observed PIC BHC cabbage. CDI-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 2 coolers holding all food above 40F. The reach in and the stand up. PIC voluntarily discarded all food and voluntarily closed. Owner, Manuel, arrived and they are calling maintenance to come fix, they believe the generator is to small. VR REQUIRED 11/19/2022

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 were not provided. CDI. Another handout emailed to PIC during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed raw pork cold holding above 41 F, see temperature chart. CDI. Pork was cooked on stove top upon request. Since a noticeable improvement was noted, point deduction to remain the same.

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. Squeeze bottle of oil was lacking a label. Zero point deduction to occur today.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Door to MFU and service window were open during inspection. No flies observed at this time, zero point deduction.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety; Procedure not provided. CDI. Handout given to PIC during inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety; Observed raw shell eggs stored over sour cream packets in reach in cooler. No visible contamination observed. CDI. Foods were re-arranged during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed portioned red and green salsa and raw pork cold holding above 41 F (see temperature chart). CDI. Salsas were placed in freezer to rapidly cool. Pork was cooked during inspection.

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 sliced ham with a date mark of 3/14/2022, 8 days past expiration. CDI. Education provided and ham was voluntarily discarded. Since no other date marking issues were observed, zero point deduction to occur today.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Door to MFU was open during inspection but no insects observed at this time. Please keep door closed to prevent insect/pest entry.

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 Establishment did not have written procedures for V&D cleanup. CDI - Information provided to PIC on how to meet compliance with this requirement.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw shell eggs stored over ready to eat foods in the upright cooler. CDI by rearranging storage order of foods.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple containers stored as clean with old date mark stickers/residue and stacked on the drain board of 3 comp sink. CDI by wash, rinse, sanitize removing residue.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door to MFU open during inspection. Keep door closed or add a screen.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sanitizer > 200ppm chlorine. CDI diluted to 100ppm.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed mini table top fryer in use. Equipment is for household use only. Remove equipment from the MFU.