LAURAS TACOS

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed EHP that did not include restrictions and exclusions. -CDI- EHS provided updated EHP in Spanish. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed 2 items hot holding below 135F. Refer to temperature chart. -CDI- PIC reheated items to above 135F. -0- 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 items above 41F in prep unit and ambient air of unit at 46F. -CDI- Per PIC, items were placed in MFU from commissary kitchen around 9:30a this morning. PIC to place items on 6-hour TPHC hold and discard all items after 6-hour hold and close for the day. **MFU CANNOT REOPEN UNTIL REPAIRS ARE MADE AND EHS MAKES OSV TO CONFIRM.** -1.5- **3 DAY VERIFICATION BY 7/17/26** 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 no date marks on items on top of prep unit: diced tomato and cilantro mix, sliced tomatoes, shredded lettuce, and shredded mozzarella cheese. Per PIC, items were prepared prior day. -CDI- PIC properly date marked items. -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 .

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 bags of raw beef stored in the same bin as bags of raw chicken in the lowboy cooler. EHS explained that even though they are in separate bags they also need to be in separate bins. CDI PIC separated raw chicken from raw beef REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed washed produce put back into the plastic grocery bags. CDI PIC rewashed whole produce.

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 single service trays stored unprotected on the top shelf with food contact surface facing upward. CDI PIC inverted trays.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 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 two (2) bins of sealed foods items (chorizo, chicken, chili salsa) with RTE food items stored in the same bin as sealed raw animal foods (chili salsa container with bagged comminuted animal foods) and raw animal foods stored in the same bin (I.E. chicken bagged in same bin as steak bag.) CDI - Food items were separated out to prevent potential contamination. EHS provided reach in storage order chart in Spanish. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.15 Wash fruits and vegetables prior to use. Observed two (2) uncut onions in bowl with stickers still attached. Wash and rinse all produce before storage on MFU.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed water on MFU at initial temperature of 81F. CDI - Water heater was plugged in. EHS observed water at temperature of 114F prior to end of inspection.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager on site at time of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 oils and water not labeled. Improvement since last inspection. Full points not deducted. Labels to be added.

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. Area with hooks near grill beginning to build up grease. Clean as needed. No points deducted.

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 oils and water not labeled. Bottles just cleaned and labels were to be put on later today. Label squeeze bottles.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board at prep station heavily scratched and scored. Repair/replace as needed.

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 oils and water not labeled. Label.

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 fan with buildup of duct on casing and blades. Clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit holding ambient temperature of 44F and all TCS foods over 41F. Use 4 hour TPHC on all cold held TCS foods until unit is able to maintain TCS foods 41F and below. EHS will follow up within 3 days. 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 .

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed food employee leave truck to purchase ice, return to truck use hand sanitizer, wipe hands with dry wiping cloth and attempt to don gloves to return to food prep. CDI - EHS intervened, Food employee removed glove and washed hands properly.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink inaccessible due to being filled with used plates and napkins. CDI - Items were removed from hand sink.

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 . Via PIC Birria Beef was prepared at the commissary at 9 AM and was not cooled before placing on the MFU. Birria was temped at 3 PM at 50F. CDI - Voluntarily discarded. Items should be cooled to 41F prior to being placed on the MFU.

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 employee drink stored on prep top unit. CDI - Employee drink was removed.

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 3 small 1/3 pans of barbacoa hot holding at 127F in food warmer. CDI: reheated to 168F on stove.

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 a 1/3 pan of cooked carnitas without a date that was prepared 3 days ago according to PIC. CDI: voluntarily discarded by PIC. Observed sliced tomatoes, pico, and mozzerella cheese inside flip top cooler that was made yesterday without date. CDI: products were properly labeled.

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 single service trays outside of packaging stored face up on shelf. CDI: trays were inverted.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed coats and jackets stored in front of truck on top of single service packaged trays.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employees handling money and receipts then go back to cooking and grill duties without washing hands and changing gloves. CDI: by instruction and education regarding proper handwashing; hands were washed properly

Repeat: 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 cut lettuce, shredded mozzerella mix, sliced tomato, raw chicken, raw pork, raw beef, salsa verde, and salsa rojo inside prep unit above 41F (see temp chart). CDI: lids placed on products, ice was purchased from Lowe’s and food placed on ice.

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 no labels on squeeze bottles of oil and vinegar.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back doors and side serving window left open without screens in place.

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 shredded cheddar mix, shredded mozzerella mix, and raw beef inside pre unit above 41F (see temp chart). CDI: lids placed on products and unit turned down. Food truck is above to leave and go back to commissary due to electrical issues with power on truck.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed no labels on squeeze bottles of oil, vinegar, and water.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled and wet cloths under cutting boards and on counter while not in use.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed PIC explaining they use QAT for sanitizer with no QAT strips. VR REQUIRED 11/24/2022

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no hot water at any sink. The hot water is not working at facility. Facility is closed under hot water issue is fixed. VR REQUIRED 11/17/2022

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 PIC was not food safety certified. Establishment is within 210 days of permit issuance.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety PIC did not provide complete information on EHP. CDI provided EHP poster and link to obtain additional information for compliance.

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 PIC did not provide information for responding to cleanup for vomiting and diarrheal events. CDI- provided link to obtain information for compliance

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed multiple items being stored in the hand sink. CDI by removing items from hand sink.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed multiple medications stored in the kitchen. CDI by moving medication to front cab area of truck.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back doors and side windows left open without screens in place.