TACOS EL NEVADO MOBILE

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap available at hand sink. CDI: PIC supplied hand sink with soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at hand sink. CDI: PIC supplied hand sink with paper towels.

5-402.14 Sewage shall be removed from a mobile food unit at an approved servicing area.-Pf Observed sewage leaking from sewage output pipe under MFU. Pipe did not appear to have a valve to turn or a cover to prevent sewage from leaking on ground while water on MFU was running. VERIFICATION REQUIRED to ensure MFU can run water without sewage leaking on ground. REPEAT. NOTE: MFU PIC was advised and confirmed understanding that MFU cannot be used until sewage pipe is repaired.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee enter MFU and don gloves without washing hands prior to attempt to handle food. CDI: EHS intervened and employee washed hands and donned new gloves. 2-301.15 Only wash hands in handwashing sink. -PF Observed employee wash hands in 3 compartment sink. CDI: EHS provided education to employee after hand washing was completed.

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 burger patties being stored behind a container of sliced deli ham in reach in cooler. CDI: PIC re-arranged items to proper storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 working squeeze bottle of sour cream being stored at 53F on prep counter. CDI: PIC voluntarily discarded bottle of sour cream.

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 shredded lettuce date marked 3/16 and a container of refried beans date marked 3/14 being stored in prep flip top cooler past their expiration dates, a container of shredded lettuce being stored in prep reach in cooler and containers of beef tripe, pork and refried beans in standing reach in cooler all missing date marks. CDI: PIC date marked lettuce and beans in prep flip top cooler as he stated they were marked with incorrect dates and they were prepared yesterday. PIC also date marked all other items missing date marks as they were prepared in the last 48 hours.

5-101.11 Drinking water shall be obtained from an approved source.-P Observed MFU with a hose connected from water inlet of MFU to water spigot outside of MFU at construction site where MFU is located. VERIFICATION REQUIRED to ensure MFU is returning to commissary daily to fill potable water tank at commissary that is approved per permit. NOTE: Intent to suspend permit issued for MFU that has not been retuning to commissary daily.

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 water and oil being stored on counter unlabeled. Label all working containers of food. 3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed juices bottled at commissary with labels of place of business only and containers of jello desserts with no labels being sold individually. Correct labeling for juices and label desserts. REPEAT.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed MFU door propped open. Keep door closed to prevent pest entry. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of salt packets being stored on a shelf outside of MFU and a coffee pot being stored on a table outside of MFU both items uncovered. Store food items on MFU.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing a wrist watch and several bracelets while handling food. CDI: Employee removed watch and bracelets.

3-302.15 Wash fruits and vegetables prior to use. Observed an avocado sliced in half in prep flip top cooler with sticker still intact on skin. Remove sticker and wash produce prior to use.

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 a small bowl with no handle being stored in a rice warmer on top of rice. CDI: PIC removed bowl from rice warmer.

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 stacks of single use containers being stored outside of their original packaging right side up on prep counters and shelves. CDI: PIC inverted containers to protect from contamination. 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 a box of single use utensils being stored on a shelf outside of MFU. Store single use supplies on MFU.

5-402.14 Sewage shall be removed from a mobile food unit at an approved servicing area.-Pf Observed sewage on ground under piping leading from sewage output of MFU. VERIFICATION REQUIRED to ensure MFU is returning to commissary daily to empty sewage tank. NOTE: Intent to suspend permit issued for MFU that has not been retuning to commissary daily.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety No CFPM was present during inspection. A CFPM shall be on-site during all hours of operation.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed employees handling food on MFU with no running water available. PIC voluntarily closed MFU. VERIFICATION REQUIRED

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed juices bottled at commissary with no labels being sold individually. REPEAT.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed MFU door propped open. Keep door closed to prevent pest entry. REPEAT. Points not escalated due to multiple violations on previous report.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloth being stored on counter. Keep wiping cloths in sanitizer in between uses.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household rice cooker being used for rice. Replace rice cooker with ANSI certified or equivalent equipment.

5-103.12 Provide water under pressure to all fixtures.-Pf Observed no running water available on MFU. PIC stated pipes were frozen. MFU voluntarily closed. VERIFICATION REQUIRED

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand soap dispenser inoperable at hand sink. CDI: Employee placed hand soap pump at hand sink.

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 bag of cut vegetables being stored in a container with raw shell eggs. CDI: Employee re-arranged items to proper storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 all TCS foods being held above 41F double panned in prep flip top cooler and containers of hot dogs, steak and ham being held above 41F in reach in cooler. CDI: PIC voluntarily discarded all items. REPEAT.

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 cooked beans being held in prep reach in cooler and most ready to eat TCS items in reach in cooler all missing date marks. CDI: PIC voluntarily discarded most items and date marked items that were prepared yesterday.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed juices bottled at commissary with no labels in accordance with 3-602.11 (B)(1-5). VERIFICATION REQUIRED

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed net curtain on door to unit tied up and not closed. Keep door or net curtain closed to prevent pest entry. REPEAT. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies on unit. Keep door or net curtain closed. REPEAT.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean equipment being stored on shelf outside of mobile food unit. Store equipment on MFU.

REPEAT VIOLATION: 2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. - Pf. Observed overall lack of control of MFU kitchen. This is evidenced by many repeat violations, and many new priority violations. CDI - EHS discussed all items with PIC Alba. - 1 - A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC present has a CFPM that expired on 2/12/2025. -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety.

2-102.11 (C) (2), (3), (17) 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 employee health process and procedures. - Pf. Observed posted health information, but limited knowledge on exclusions and restriction procedures. CDI - EHS educated and provided Spanish language Food Employee Health Agreements; EHS advised signing of posted health information. -0-

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed both upright reach-in and prep units unable to maintain TCS applicable foods < 41 F. Refer to temperature observation chart. PIC stated that both units were cold holding < 41 F early morning but could not provide documentation of temp log line checks. From discussion with PIC, foods were removed from commissary at 9:00 AM. CDI - MFU voluntarily closed and refrigeration specialist contacted for repairs to both units. Repairs scheduled for 6/28/25.TCS foods still in 4 hour window were transported back to commissary walk-in cooler to cool down. -3- VERIFICATION IS REQUIRED. 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.

REPEAT VIOLATION: 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 PIC attempting to cool recently prepared carrots & chiles (from the can) covered in the prep reach in cooler. CDI - Product transferred to commissary due to non-functional refrigeration units. -1- 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.

6-501.111 Keep the premises free of insects, rodents, and other pests. REPEAT VIOLATION: 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed large flies present due to door mesh strip curtains and window being left open. -2-

3-302.15 Wash fruits and vegetables prior to use. Observed avocado with sticker present inside of prep top. -0-

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed overall lack of control of MFU kitchen. This is evidenced by many repeat violations, and many new priority violations. CDI - EHS discussed all items with PIC Alba. - 1 - A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed blender and grill scraper stored in hand sink. CDI - Items removed. Hand sink must remain accessible and empty at all times. - REPEAT - 2 -

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several food items uncovered, and uncovered and stacked in reach in cooler and prep unit. Maintain all items covered when not cooling. - REPEAT - 3 -

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed employee stop reheating of beans and deemed them ready for service when beans were at 98F. CDI - Items continued being reheated prior to being held hot for service. - 0 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed large pot of rice and container of cooked peppers and onions held hot between 84-113F. CDI - PIC was instructed to heat these food items up to 165F before placing back into hot holding. - 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pan of refried beans sitting at room temp. Observed several cartons of eggs stored at room temp. Observed bag of shredded cheese in igloo cooler above 41F. CDI - refried beans were reheated. Eggs were either cooked or placed into cooler (all items had been out less than 4 hours). Shredded cheese was placed in reach in cooler. - 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 .

3-501.18 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 one container of chicken past date. CDI - Items was voluntarily discarded. - 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 .

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 PIC attempting to cool cooked asada stacked and covered in reach in cooler. PIC was reminded that cooling of hot foods is not permitted on MFU. CDI - Items were taken out, reheated, and held hot for remainder of service. Items will be brought back to commissary to cool. - 0.5 - 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 few bags of powdered dry goods with no labels. Label as needed. - 1 -

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door propped open upon arrival. - REPEAT - 2 -

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed dirty, wet wiping cloths on the floor of MFU. Move to be laundered. - 0 -

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 a shed on site that contained many single use items. All items MUST be stored at their commissary, not on serving site. ITS HAS ?BEEN ISSUED FOR NON COMPLIANCE. EHS will return to verify shed has been removed. - 0.5 -

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Gave PIC written procedures. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf Items stored in handsink. Items were removed. Repeat.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Cover food in prep top reach in.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door and window of truck propped open during inspection. Close door and window when not in use. Repeat.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed posted health information, but no signed documentation of employee health training. CDI - EHS provided Spanish language Food Employee Health Agreement; EHS advised signing of posted health information. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.11 Provide soap for handwashing at each handsink. -Pf 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towel at time of inspection. Observed soap stored beneath handsink at start of inspection. Observed dirty spoon placed in handsink basin. CDI - Dirty utensils were rotated to available sink. Paper napkins and handsoap were made available to wash hands effectively. No handwashing violations were observed at time of inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) Bin of raw hamburger stored above washed limes in standing RIC. Observed one (1) bin of bacon stored with ready to eat food (deli meat, onions, etc.) in standing RIC. CDI - Storage order was reorganized to prevent potential contamination. EHS provided Spanish language storage order chart to PIC. 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 two (2) TCS food items (pork chops, sour cream) in prep unit underside above 41F; effective corrective cooling was observed for these items. Observed numerous items in Standing RIC (greater than ten (10)) above 41F; standing RIC ambient temperature was observed at approximately 55F. A verification will occur no later than 05/27/2024. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no calibrated thin probe thermometer at time of inspection. A verification will occur no later than 06/03/2024

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed window of truck propped open after time of sale. Close door and windows when not in use. REPEAT. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately three (3) flies during time of inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) wiping cloth stored at prep area after use. CDI - Wiping cloth was rotated to available sanitizer basin.

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 articles (paper plates) with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed truck hand wash full of pans . CDI - PIC removed pans. Repeat violation. Observed no running water available due to tank being empty. CDI - Inspection done at commissary. PIC began filling tank with hose on site.

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: 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 . Observed pans of cooked meat cooling on countertop in MFU since 12 PM. Items were temped at 3:20 PM @ 90F. CDI - Meat was voluntarily discarded.

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: 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 . Observed meat cooling in ambient air of “open air” MFU. Meat did not cool to 70F within 2 hours. CDI - Items were discarded.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door of truck propped open with no screening. REPEAT.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris and residue on the exterior of food equipment on MFU.

5-103.12 Provide water under pressure to all fixtures.-Pf. No running water. Water tank was observed empty. CDI - PIC began refilling.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed truck hand wash full of pans . CDI PIC removed pans. Repeat violation.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door of truck propped open with no screening.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed barbacoa in pan on floor of truck . CDI moved to grill.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed tortilla press stored on top of handsink blocking access to handwashing. CDI: tortilla press relocated. 6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap available on unit. CDI: owner brought soap from commissary. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels available on unit. CDI: paper towels brought from commissary.

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 chicken inside reach-in cooler that was cooked on 11/9 that had expired past 7 days. CDI: chicken discarded. Observed Barbacoa, steak, chorizo, Tripa, and el pastor all dated 11/16 with today’s date. Owner indicated that these items were cooked yesterday on 11/15. CDI: all dates were corrected to proper date.