TACOS EL CHINO

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 or exclusions. -CDI- EHS provided copy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety -0-

2-301.12 (A),(B) (C) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel) and use a clean barrier such as a disposable paper towel when touching surfaces such as a manually operated faucet handle to avoid recontaminating hands. -P- Observed PIC wash hands and not use a barrier to turn off the faucet. -CDI- EHS educated PIC on proper handwashing procedures and PIC properly rewashed hands. -0- For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw chicken outside of original packaging stored over RTE sauces and raw al pastor meat stored over shredded lettuce in RIF. -CDI- PIC corrected storage order. -0- 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 items above 41F. Observed ambient air of units above 41F. Refer to temperature chart. Per PIC, generator was down and had to be replaced. PIC stated that some items were prepared this morning in commissary and all items were placed on MFU from commissary this morning and nothing was held in MFU overnight. -CDI- PIC voluntarily discarded items above 41F. **REPEAT** **3 DAY VERIFICATION REQUIRED FOR RIC** **PIC TO NOT USE RIC UNTIL REPAIRS CAN BE MADE** -3- Ambient air of units observed to lower by end of inspection: prep unit at 38F, RIF at 29F, and RIC at 44F. 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 bottle labeled “dawn” when contents were clearly not dawn. Per PIC, it was a cleaner. -CDI- PIC properly labeled bottle. **REPEAT** -1-

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed lettuce head on MFU. Ensure lettuce and any other produce is washed in commissary and any excess unwashed produce is maintained in commissary per permit conditions: This MOBILE FOOD UNIT is prohibited from the processing of raw animal food and washing of vegetables based on its insufficient prep table/sink space and operation is limited to cooking and assembly of pre-prepared foods. -0-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed rice warmer and ninja blender labeled “for household use only” on MFU. **REPEAT** -1- 4-501.11 Maintain equipment in good repair. Observed damaged gasket on RIC. Replace. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed bread being stored in grocery bags.

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 residue on NFCS of ninja blender. Increased and more thorough cleaning frequency recommended. -0-

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 two containers of steak being stored in bottom grill drawer cooler and containers of rice, chicken and beef being stored in reach in cooler all above 41F. See temp chart. CDI: PIC placed beef from reach in cooler on grill to be cooked and all other items were placed in chest freezer to rapidly cool.

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 salsa being held in prep flip top cooler and containers of sliced deli ham and hot dogs in grill drawer cooler all missing date marks. CDI: PIC date marked all items as they were prepared or opened from their packaging yesterday.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of degreaser being stored unlabeled on floor of MFU. CDI: PIC labeled spray 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 working squeeze bottles of mayo and ketchup being stored in prep flip top cooler unlabeled. Label all working containers of food.

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 onions being stored on floor of MFU. CDI: PIC placed box of onions on shelf.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household chest freezer and household rice cooker being used on MFU. Replace items with ANSI certified or equivalent units. REPEAT. 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 exposed wooden legs being used to hold up chest freezer off floor. Remove wooden legs and replace with a material that is smooth and easily cleanable or seal wooden legs. 4-501.11 Maintain equipment in good repair. Observed torn gasket on reach in cooler. Replace torn gasket.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer not registering on chloring test strip in bucket with wet wiping cloths.. Sanitizer added to bucket. 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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloths in bucket not reaching proper sanitizer levels. Sanitizer added to bucket.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Non commercial freezer on unit. No points deducted.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Non commercial freezer on unit. Tortillas in freezer. No points deducted.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Tripe, chorizo, hot dogs, ham, cooked peppers and salsa cups lacked date marks. Date marks added. Repeat. 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 .

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Non commercial freezer on unit. No points deducted.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. No test strips for testing sanitizer. Verification required within 10 days.

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 one (1) pan of raw chicken stored above raw steak within standing RIC. CDI - PIC reorganized storage order of standing RIC. EHS provided a Spanish language RIC storage order chart. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed three (3) uncut tomatoes stored on relatively clean racks of lower RIC. CDI - PIC used disposable paper towel and gloves to move tomatoes to readily available clean bin. 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 approximately seven (7) non date marked TCS items (pico de gallo and lettuce in prep unit, queso and hot dogs/cut deli meat and rice in grill drawer, and cooked meat in standing RIC) that was made the evening prior. CDI. PIC date marked all items accordingly. 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 .

3-302.12 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) bin of flour at grill area with no labeling. CDI - PIC pulled bin of flour aside and labeled accordingly.

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 three (3) stacks of single service articles (to go boxes) stored with exposed food contact surfaces on racks. CDI - PIC inverted packages to prevent potential contamination.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed running water at all water fixtures; however, per conversation with PIC, hot water heater was not functional at time of inspection. Per observations, no food sales or food prep was observed at time of inspection. A verification will occur no later than 11/14/2024.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomit/diarrhea written plan available. CDI-EHS provided written plan in Spanish. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chorizo and raw chicken stored over RTE foods such as barbacoa and diced onions in stand up reach in cooler. Observed no active contamination. CDI-PIC placed raw foods on bottom shelf. 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 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 Birria Beef stored above 41F inside the Standing RIC. CDI - Item was placed on ice to ensure Birria remains at 41F or below. No point escalation, improvement & overall cold holding was in compliance. Points will escalate if cold-holding issues continue.

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed avocados in prep unit with stickers present on them.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken in upright cooler > 41F. CDI- PIC cooked chicken for hot holding on grill. Points were not escalated due to improved cold holding. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple items were holding above 41F that were prepped and placed in containers then in Tall RIC 2 hours prior at commissary. CDI. Items that did not need cooling (bread) were moved out of tall RIC and items above 41F were placed on top rack with lids off to facilitate rapid cooling. Tall RIC temperature is holding below 41F. Observed cooling at appropriate rate before finish of inspection. 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 cooked beef in cold drawer that was made day prior. CDI. PIC date marked item. 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 .

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed beans at 54 degrees that was cooked at 3 pm today partitioned out in metal container in tall RIC. PIC said they started cooling it down at commissary but are still in the process of cooling it down. EHS explained they are not allowed to cool due to lack of cooling equipment and space. CDI-PIC took lid off item and moved to top rack to facilitate rapid cooling. Repeat

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

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 eggs over RTE cooked items and tortillas. CDI-EHS explained the issue, and a discussion about storage order and they rearranged to put cooked on the top, as well as tortillas

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed rice at 123F and another at 140F. It was in a container of ice. PIC said they are cooling it down. EHS explained they are not allowed to cool due to lack of cooling equipment and space. CDI-PIC reheated to 170F and above and will keep it hot.

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 is not food safety certified. Permit was issued within 210 days.

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 written procedure for vomiting and diarrheal event cleanup. CDI provided link and information for gaining compliance.

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 cooked jalapeño peppers and onions hot held on grill < 135F. CDI by reheat to 165F.

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 beef and pork stored in drawer cooler > 41F. CDI by reheat to 165F were food product will then be hot held on the grill.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf PIC did not provide test strips for testing sanitizer Verification required within 10 days.