MINDOS TAQUERIA

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. -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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed temperatures of items in top of prep unit above 41F. Refer to temperature chart. Observed ambient air at 38F. -CDI- PIC voluntarily discarded items. EHS recommended PIC maintain unit on TPHC during summer season. -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 .

3-501.17 (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 multiple items past date mark. PIC stated that items had been prepared 3 days prior but date mark had not been updated. EHS asked PIC if containers were being washed after they were emptied and PIC stated that they were. -CDI- PIC properly date marked items. EHS educated PIC about ensuring stickers are removed prior to washing. RCP to be implemented for date marking. **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 .

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 household use only insect spray. -CDI- PIC voluntarily discarded items. -0-

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 some squeeze bottles missing labels. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed sticker on washed cucumber, per PIC. Observed lettuce head that per PIC had been washed but was placed back in original packaging. Ensure that stickers are removed and all items washed in commissary prior to being brought onto MFU. -0-

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- Observed cracked spatula. -CDI- PIC voluntarily discarded items. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household use only nutribullet. Remove. 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 cardboard being used to line bottom of table used to hold flat top. Remove. -0.5-

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf- Observed hot water at 99F at 1-comp sink. -CDI- Temperature observed at 110F by end of inspection.

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 cap on water outlet not intact. -CDI- PIC placed cap. -0-

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 a container of sliced deli ham being stored in prep reach in cooler with no date mark and a container of corned beef being held in prep reach in cooler date marked 2/2. CDI: PIC date marked ham and voluntarily discarded corned beef. REPEAT.

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 containers of rice, shredded cabbage, and ham being stored in prep reach in cooler and containers of steak, refried beans, pre-cooked plantains and pork being held in tall standing reach in cooler all date marked 11/24, 3 days past their expiration. CDI: PIC voluntarily discarded all items. REPEAT.

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 working bottles of sour cream and chipotle mayo being held in prep flip top cooler unlabeled. Label all working containers of food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers being stacked wet nested on clean storage shelf. CDI: PIC unstacked containers to allow for air drying. REPEAT.

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 cardboard being used to cover flooring of MFU. Remove cardboard from floor of MFU as it is not smooth and easily cleanable.

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 container of raw shell eggs being stored in prep reach in cooler on top of a container of ready to eat chorizo. CDI: PIC re-arranged items to proper storage order.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 steak being stored at 105F in hot holding unit next to grill. CDI: PIC reheated steak to 209F on top of grill before returning to hot hold.

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). 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 . 3-501.18 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 a container of diced ham date marked 7/16 and a container of chorizo date marked 7/25 in prep reach in cooler. CDI: PIC voluntarily discarded items. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed two metal containers being stacked wet nested on clean storage shelf above 3 compartment sink. CDI: PIC unstacked containers to allow for air drying.

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 Observed PIC rinsing produce (cilantro, radishes, cauliflower) in prep sink, then begin to pee; and handle produce with barehands. CDI - EHS translated corrective action to PIC: PIC washed hands effectively, donned gloves, and rewashed produce before handling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

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 two (2) full bins of ready to eat food, non date mark exempt food (chicken empanadas, cooked chicken wings) held in RIC with date marks for 04/04. Per conversation with PIC, items were prepared on 04/11 ant the commissary and added to bins without changing date marks. CDI - PIC affixed new date marks to bins. Remove incorrect date marks during washing, rinsing, and sanitizing of bins. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC engaged in food prep with jeweled wedding band. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC with no head covering.

4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf Observed three (3) labels spray bottles of sanitizer solution testing at 0ppm chlorine. CDI - PIC remade sanitizers using available chlorine bleach to concentration of approximately 200 ppm.

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 pineapple stored in prep unit sitting with bin of chopped fruit. Per conversation with PIC, chopped fruit was personal food item. CDI - PIC rotated chopped fruit to prep sink to sit with other soiled or used dishes and containers.

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 chicken pork and beef stored on the flat top and rice in warmer below 135F. PIC stated one side of grill was malfunctioning. Rice warmer appeared to have become unplugged. - 1.5 - CDI - PIC placed items on working side of grill and reheated to above 165F

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roach inside MFU near handwashing sink. Have unit treated by professional pest control. - 1 -

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 scoop for rice in contact with food. CDI - PIC replaced scoop and positioned with handle above rice. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils stored on grill in water below 135F. CDI - PIC replaced water and utensils. New water was at 140F. - 0.5 -

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed styrofoam cup of sauce stored in handwashing sink at start of inspection. CDI - PIC discarded cup. - 1 -

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Chlorine sanitizer bucket reading 50ppm. PIC corrected sanitizer strength. 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

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

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with labels in prep top. Avocados moved to be rewashed.

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 card board being used on the floor of the MFU. Wall next to sink peeling.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee flick live roach and attempt to return to food preparation. CDI - EHS intervened, educated employee on when to hand wash and employee washed hands properly before putting on new gloves. 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food employee move trash can and proceed to begin stirring chicken that is reheating. CDI - EHS intervened, educated employee on when to wash, employee then washed hands correctly.

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 raw chicken stored above RTE beef. CDI - observed no visible contamination, Storage order rearranged. 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. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw chicken stored above raw beef. CDI - Storage order was rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed back-up dishes and utensils stored as clean with food debris present on the food contact surfaces. CDI - All dishes and utensils with food debris on them were moved to sink to be w/r/s when MFU returns to the commissary.

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 chicken pork and beef stored inside the steam well below 135F. CDI - PIC stated that the MFU arrived around 1 PM and all items were placed on the flat top to reheat.

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 diced ham, chicken wings, and beans and cheese with no date marking. CDI - PIC stated that the items were prepared the previous day at the commissary and the proper date marking was added. 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: 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 cooked pork (12/4) held longer than 7 days. CDI - Items voluntarily discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roach inside MFU.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees with no head coverings.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils stored in water at 105F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed back-up dishes stacked wet. CDI - Dishes were separated.

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 outlet and inlet not in use. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC unable to provide documentation of being certified in food protection manager course. PIC certification expired March 2023. 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- REPEAT- Observed chicken tacos, hot dogs, and green salsa all above 41F. CDI- PIC was able to place items uncovered in reach in cooler with ice bath 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-202.15 Protect outer openings of establishment from insect or rodent entry. -REPEAT- Observed front door window open without protection of pests to food prep area. NOTE: Point deduction remains the same since violation is low risk and static. However if the violation occurs again during the next inspection point deduction will increase.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed wet wiping cloth stored in water at 0 ppm cl. CDI- PIC provided sanitizer at 200 ppm cl.

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 outlet and inlet not in use.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC unable to provide documentation of being certified in food protection manager course. PIC certification expired March 2023. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-102.11 The Person in charge shall demonstrate knowledge of foodborne disease prevention. 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-Pf- PIC was unable to discuss any food borne illnesses or symptoms that shall be reported of all food handlers. CDI- PIC provided EHS with a written employee health policy. EHS and PIC discussed all aspects of the employee health policy. For more information on employee health policy, 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. -REPEAT- 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 several knives and several vegetable peelers stored clean according to PIC with food debris left on them. EHS also observed metal pans stored clean according to PIC with food debris left not them. CDI- PIC moved items to utensil sink to be properly cleaned prior to next use.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed made in house green tomato salsa, chicken empanadas and shredded cheese above 41F. See temp chart. CDI- PIC voluntarily discarded the items. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottle of sanitizer without a label. CDI- PIC provided a label.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed front door window open without protection of pests to food prep area.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - REPEAT- Observed portable and flip top cutting board in need of replacing or resurfacing due to deep cuts and grooves.

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 several knives and several vegetable peelers stored clean according to PIC with food debris left on them. CDI- PIC moved items to utensil sink to be properly cleaned prior to next use.

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 pork, chicken, beef and beans all below 135F. PIC reheated the items to at least 165F. A VR will occur within 3 days to ensure all TCS foods are kept at 135F or higher. EHS was informed if the violation occurs during the visit or next inspection a RCP will be encouraged to implement and possible permit action will occur.

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 diced tomatoes, green salsa, red salsa, and sliced ham all without dates. CDI- PIC was able to properly date items.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed employee preparing foods while wearing a bracelet on the wrist.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed portable and flip top cutting board in need of replacing or resurfacing due to deep cuts and grooves.

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 hood system with grease residue build up.

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 outlet not in use.

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 card board being used on the floor of the MFU.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee items stored above food prep top.

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 STEAK OVER RTE CABBAGE. OBSERVED SAUCE BOTTLES, INCLUDING CARMEL SITTING IN A CONTAINER OF RAW EGGS, 1 EGG HAD LEAKED AND HAD THE YOLK ON THE CARMEL. CDI-PIC PUT STEAK ON THE BOTTOM AND MOVED THE COTNAIENRS OUT OF THE EGGS, THEY VOLUNTARILY DISCARDED THE CARMEL.

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 a cotnaiern of beef and beef bones sitting in a container underneath the grill. The steak was 83F. PIC said they made it at 10am. Observed a bowl of red dried peppers and cooked tomatoes and onions below 135F (79F) 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 salsa on the counter, PIC said they were portioning it to put in cups. The salsa was 65F. EHS said when they are prepping they need to be quick due to the temperature increase. CDI-PIC voluntarily discarded.

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 no DM in the whole MFU. CDI-PIC and FE spent time DM before EHS left, they had DM all the TCS items before EHS left.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed fresh tortillas put in a cooler, and stored with towels on top. EHS suggested using wax paper or something that is safe for food.

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.- REPEAT- Observed rice at 120F. CDI- PIC reheated item to at least 165F. NOTE: Point deduction has remained the same since improvement has been observed since last inspection however full point deduction will occur if violation is noted on next 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. - REPEAT- Observed all TCS foods in prep unit above 41F see temp chart. PIC placed items on tphc to be discarded by 4PM. A VR will occur within 3 days to ensure all TCS foods are kept at 41F and below. PIC has larger reach in unit functioning at 35F.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P - Observed two bottles of employee medication stored above a utensil sink with clean food contact surfaces a on drying board. CDI- PIC moved items away from food prep, equipment storage, and food service items.

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

4-501.11 Maintain equipment in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed prep unit malfunctioning during the inspection. EHS will follow up with MFU as required to ensure TCS foods are kept at 41F and below. Observed flip top cutting board and portable cutting board with deep cuts and grooves.

5-304.13 Protecting Inlet, Outlet, and Hose Fitting - REPEAT- Observed waste water cap torn off and not in use. If not in use, a water tank and hose inlet and outlet fitting shall be protected using a cover or device.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - REPEAT- Observed clean metal pan covers stored in hand sink. CDI- PIC moved items. NOTE: Point deduction remained at half point deduction since last violation dealt with employee using hand sink for filling of fresh water as today was storing clean pan covers. However, if the violation occurs again during the next inspection full point deduction will occur.

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 metal pans and plastic containers stored on clean storage rack with food debris on food contact surfaces. CDI- PIC moved items to utensil sink. EHS encouraged PIC to wash items properly in the commissary.

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 rice, beans, chicken, pork, chorizo, and steak all below 135F. PIC reheated items on grill top. A VR will occur within 3 days to ensure proper hot holding temps are being maintained for TCS foods.

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 steak, cut lettuce, cut tomatoes, shredded cheese, queso cheese, green salsa, red salsa chicken taco, and cheese empanadas above 41F. PIC voluntarily discarded items that did not cool prior to end of inspection. A VR will occur within 3 days to ensure all TCS foods are kept at proper cold holding temps.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - REPEAT- 6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flies throughout the MFU. Observed front door windows open without protection from out door pests.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed employee preparing foods with long hair without proper head cover.

5-304.13 Protecting Inlet, Outlet, and Hose Fitting - Observed waste water cap torn off and not in use. If not in use, a water tank and hose inlet and outlet fitting shall be protected using a cover or device.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed PIC and employee filling up containers of water for hot holding equipment from the hand sink. CDI- Education was provided and EHS observed proper use of hand sinks during the 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 prep unit at 60F. Observed all TCS foods in unit above 41F, see temp chart. PIC stated all items were cold held at 41F and below from the commissary. PIC was able to place items on a 4hr TPHC, EHS provided PIC with TPHC form. Items to be discarded by 3 PM. A VR will occur within 3 days to ensure equipment is maintaining TCS foods at 41F or below. EHS re educated PIC that all cold holding equipment must be maintained during transit. MFU has another reach in cooler functioning at 38F during the inspection.

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. - Observed no thin probe thermometer available during the inspection. A VR will occur within 10 days to ensure a thin probe thermometer is provided when MFU is in operation.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed front door windows of MFU open without protection from out door pest.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.- Observed in use utensils in water at 113F. CDI- PIC provided water at least 135F.

4-501.11 Maintain equipment in good repair. - Observed prep cold holding unit functioning at 60F. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed prep top cutting board in need of resurfacing or replacing due to deep cuts and grooves. 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 absorbent bungee cords being used near food prep areas and on hot holding/cooking equipment.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed owner open the door for me then go to put gloves on. Stopped, educated, and she properly washed hands.

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 pork (x2) and steak in hot well holding below 135F (see temp chart). The problem is that the unit does not add water to the well until they arrive at their destination due to water sloshing out. They will place these items on the griddle to heat to 165F before placing in the hot well when the arrive at their destination. The water must heat up first before placing these foods in the hot well. All were reheated above 165F during inspection (they have been on site less than 2 hours).

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Two sanitizer bottles were unlabeled. Labeled as “sanitizer” during inspection.

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 ham that had been cut at the commissary today that was at 64F. They did not cool it before placing it in the prep unit. Spread the ham out on two different disposable containers and placed in tall door refrigerator. They understand it must reach 41F before they can place back in the prep unit. They will chill it properly at the commissary from now on.