UNOS TACOS CLT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 6-301.14 Post a handwash sign at each handsink. Observed no signage at handwashing sink. Observed plastic bin holding bottle in handwashing sink; PIC clarified that bottle contained oil that was being used to prep grill for reheating. CDI - EHS provided handwashing stickers in English and Spanish; bin with oil bottle was removed prior to start of inspection.

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). Observed one (1) open, non date mark exempt TCS food item (whole milk) in standing RIC without date marking. All other non date mark exempt TCS food items in cold holding were properly date marked. Per conversation, milk was opened on the previous date, 09/17. CDI - PIC allowed to date/re-date the following TCS food product(s): milk, because of unfamiliarity with date making requirements for milk (requires date mark separate from use by date once opened.). In the future, the PIC may be required to discard food, per 3-501.18 (A), that is not dated or inappropriately dated in accordance with 3-501.17 (A), (B), or (C) 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottle in bin stored within handsink with no label. CDI - PIC stated that bottle contained oil and removed to grill area; EHS station labeled oil bottle.

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 grill table and basin of handsink in need of cleaning. Clean regularly to avoid accumulation. REPEAT. Note: no escalation in point deduction due to some improvement; EHS observed relatively clean food storage interiors, as well as floors, walls, and ceiling, only wall adjacent to active cooking became soiled during inspection.

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 interior/exterior of reach in unit and grill table in need of cleaning. Clean regularly to avoid accumulation.

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 areas beside grill and reach in need of cleaning.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer in bucket at 10ppm. PIC had just made the sanitizer and it was too strong and diluted too much but did not test again after diluting. CDI- PIC made sanitizer stronger and concentration was 50ppm. 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

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 gaskets on prep unit in need of cleaning due to black buildup and food debris. Clean regularly to avoid accumulation.

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 area behind grill with heavy buildup of oil and food debris. Clean frequently to avoid buildup.

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 container of seasoning with no label. CDI - Container was labeled.

3-302.15 Wash fruits and vegetables prior to use. Observed new, unwashed limes being cut on Mobile Food Unit to be served to customers. CDI - Cut lime discarded. Limes will not be served today. MFU is prohibited from the processing of meats, fruits and vegetables on the unit. Limes will be taken back to commissary, washed, and used on the next date of operation.

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 peeled back flooring in one section on MFU floor. PIC this is due to a bump that was hit while driving MFU. Repair. - 0 -

5-205.15 Maintain a plumbing system in good repair. Observed fresh water outlet from the back of the MFU leaking onto the ground. PIC was supposed to have repaired this. They repaired it while EHS was on site.

5-205.15 Maintain a plumbing system in good repair. Observed waste water tank with a small leak. PIC had a pan underneath to catch the wastewater, they explained they bumped it driving into the facility.

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 lettuce cooling from prep stored in reach in cooler with a covered lid. CDI - EHS and PIC discussed effective cooling methods of prepared room temperature TCS foods. Lid was opened to allow lettuce to cool effectively. EHS provided PIC with one step cooling chart.

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 one (1) olive oil spray bottle at the grill side station and three (3) sauce containers at prep top without effective working labels. EHS and PIC discussed labeling options, including affixing working labels to working containers and labeling stations.

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 single service to go baskets stored with exposed food contact surfaces. CDI - stack was inverted to prevent potential contamination.

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 Facility has 210 days from permit issuance to obtain managerial certification with an ANSI accredited course (with a proctored exam).

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towel dispenser was not working but napkins were available to be used. Unit had not yet begun operating for the evening. CDI.

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 one container of lettuce at 44F. It is in the large reachin cooler and will be discarded at the end of the shift (less than 6 hours).

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Sanitizer was well over 200ppm Chlorine. Diluted to 200ppm Chlorine during inspection with use of inspector’s test strips.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Thermometer was no available. Employee arrived with a thin probe thermometer at end of inspection.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf There were Quat test strips available but bleach is being used. Obtain Chlorine Test Papers within 10 days and please send photo of strips to inspector.