TACO MOBILE #3

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. -CDI- PIC with CFPM arrived. -0- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 food employee wash hands and use a cloth towel to dry hands, after correcting, EHS observed same food employee wash hands and not use a barrier to turn off the faucet, thus recontaminating hands. -CDI- EHS educated food employee on proper handwashing techniques and food employee properly rewashed hands. **REPEAT** -2- 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 . 2-301.15 Only wash hands in handwashing sink. -Pf- Observed food employee wash hands at 3-comp sink. -CDI- EHS educated food employee on where to wash and food employee properly rewashed hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed chlorine sanitizer below 50ppm. -CDI- PIC corrected to 50ppm. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items above 41F in prep unit. Observed ambient air at 41F. Refer to temperature chart. Per PIC, items had just been refilled in prep unit and lid had been left open during service. -CDI- PIC placed items in top of unit on TPHC hold and voluntarily discarded other items above 41F. EHS provided TPHC form and assisted PIC in filling it out. EHS educated PIC on not overfilling items in containers past fill line. **REPEAT** -3- 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed window open throughout inspection with no screen or other fly protection. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in chlorine sanitizer concentration less than 50ppm. -CDI- PIC corrected to 50ppm. **REPEAT** -0.5-

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 foil being used to line shelving. Remove. -0-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed one food employee who had not signed EHP. -CDI- EHS provided a copy, training provided, and food employee signed at time of visit. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 disposable paper towel or similar clean barrier when touching manually operated faucet handles to avoid recontaminating hands. -P- Observed PIC wash hands and not use a barrier to turn off the faucet. -CDI- EHS educated PIC on using a barrier and PIC 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 .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed trash can blocking handsink. -CDI- PIC relocated items. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed bowl stored in handsink. -CDI- PIC removed items. **REPEAT** -2-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed some items with food debris stored as clean. Per PIC, most of these items were not in use. Remove any items not in use or ensure they are stored 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 items in 1-door lowboy above 41F. Observed ambient air at 57F. Observed crema and shredded cheese in prep unit above 41F. Per PIC, lid had been open during rush. Refer to temperature chart. -CDI- PIC placed shredded cheese in lowboy freezer to cool back down and voluntarily discarded other items. EHS offered TPHC for crema squeeze bottle to assist with compliance but PIC stated that he would keep crema in cold container in prep unit and use a spoon to scoop it out. **REPEAT** **3-DAY VERIFICATION REQUIRED BY EOD 3/9/26** **FACILITY TO ONLY USE UNIT TO STORE NON TCS ITEMS UNTIL REPAIRS CAN BE MADE** -3- 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 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 containers of beef soup date marked 2/27 (discard 3/5) and 2/14 (discard 2/20). -CDI- PIC voluntarily discarded items. Per PIC, items had been been cooked and frozen and removed from cooler. Ensure items are being date marked after being removed from freezer. -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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no protective head covering. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloth stored in chlorine sanitizer at 0ppm. -CDI- PIC corrected to 50ppm. -0-

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 greasy debris on exterior surface of clean pans. Ensure pans are stored in a location that prevents grease buildup and other sources of contamination. -0-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board in need of replacement due to multiple cuts and no longer being smooth and easily cleanable. Resurface or replace. -0-

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 shelving where clean dishes are stored in need of cleaning. **POINTS NOT ESCALATED DUE TO IMPROVEMENT FOR OTHER CLEANING ITEMS IN PREVIOUS INSPECTION** **REPEAT** -0.5-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone, headphones, and water stored on prep table. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed dishes being stored in handsink. CDI - PIC moved all dishes to 3 comp sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed rice in low boy reach in at 58F. Observed chorizo at 62. PIC stated he had had both items out for 10 minutes for orders. CDI - PIC placed chorizo back into prep unit to cool. Rice bag was opened to facilitate cooling. 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). Observed beef repackaged and frozen without a date mark on it. Date mark all frozen items that are out of the original container. CDI - PIC placed a label on the frozen meat and the soup. 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 .

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 residue build up on gaskets in reach in freezer. Increase cleaning frequency.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf - Observed multiple dishes stored clean with visible food residue present. - CDI - PIC moved dishes to 3 compartment sink to be washed. 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. - P - Per PIC, utensils used for cooking on grill are only washed once per day. - CDI - Education provided. PIC agreed to begin cleaning items at least every 4 hours. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. - REPEAT - Observed a few flies on MFU. Contact licensed pest control operator to teat for pests if unable to keep flies off MFU.

3-302.15 Wash fruits and vegetables prior to use. - REPEAT - Observed avocados stored in flip top portion of prep unit with stickers still present. Remove stickers from avocados during washing process.

4-502.11(A) Maintain utensils in good repair. - Observed multiple utensils stored clean with damaged handles. Discard and replace utensils once damaged. 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 aluminum foil lining tray underneath fryer. Remove.

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 and debris buildup between prep unit and cooking equipment. Clean and increase cleaning frequency to maintain clean.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - Observed employee health policy on MFU but no signed copies available. - CDI - EHS explained requirements. All present employees reviewed and signed policy. Ensure all employees do the same. Maintain signed copies on MFU. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. - Observed employee beverage stored in lowboy between food for service. Store employee beverages away from food and food contact surfaces.

2-301.12 (A),(B) 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). - P - Observed employee wash hands for less than 5 seconds. - CDI - Education provided. Employee properly washed hands. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - Observed corn on the cob and tripe TCS items holding below 135F (see temperature chart). - CDI - PIC voluntarily discarded all items holding below 135F. 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 various TCS items holding above 41F (see temperature chart). PIC voluntarily discarded all items holding above 41F for more than 4 hours. Ice placed on remainder of items to quickly cool. - VR - Verification required within 3 days to ensure no issues with cold holding remain. 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 - REPEAT - Observed one unlabeled spray bottle of chemical identified as degreaser by PIC. - CDI - PIC labeled spray bottle ‘degreaser.’

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed a few flies on MFU. Contact licensed pest control operator to teat for pests if unable to keep flies off MFU.

3-302.15 Wash fruits and vegetables prior to use. - Observed unwashed onions on MFU. Vegetables must be washed at commissary prior to placement on MFU for service per permit conditions. Maintain unwashed vegetables at commissary.

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 - Observed chorizo holding above 70F while cooling in flip top portion of prep unit since 9AM per PIC (see temperature chart). - CDI - PIC voluntarily discarded chorizo. *NOTE: Cooling of hot foods is prohibited on MFU per permit conditions. Do not cool hot foods on MFU. All cooling of hot foods must occur at commissary. Foods cooked on MFU must be hot held or prepared for immediate service. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed one unlabeled spray bottle of chemical identified as degreaser by PIC. - CDI - PIC labeled spray bottle ‘degreaser.’

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 chorizo cooling in flip top portion of prep unit on MFU. Cooling of hot foods must occur in WIC or blast chiller at commissary. Do not cool hot foods on MFU. - CDI - PIC voluntarily discarded chorizo. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. - Pf - Observed three containers of beef stew thawing at ambient temperature in three compartment sink. Approved thawing methods on MFU include thawing under refrigeration or during the cooking process. Thawing under running water in a prep sink may occur only at the commissary. Do not thaw any products at ambient temperature. - CDI - PIC moved items to lowboy to continue thawing under refrigeration.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - Observed employee health policy available on MFU but no signed copies of policy present. - CDI - EHS explained requirements to PIC. All present employees reviewed and signed policy. Maintain signed copies on MFU. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P - Observed employee crack raw shell eggs onto grill and then begin handling ready-to-eat tortillas without removing gloves, washing hands, and donning new gloves. - CDI - Education provided. Employee removed gloves, washed hands, and donned new gloves before continuing to prepare ready-to-eat foods.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - REPEAT - Observed one container of rice holding below 135F in steam well (see temperature chart). Per PIC, rice was heated initially at 6AM this morning. - CDI - PIC voluntarily discarded rice. EHS recommends placing rice on TPHC if unable to maintain at 135 in steam well. EHS provided TPHC written procedures form. *NOTE: Point deduction reduced due to improvement noted since previous inspection. 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 various TCS items holding above 41F in lowboy across from prep unit near the door (see temperature chart). Ambient temperatures of unit read 49F. PIC stated items were placed in unit around 8AM. PIC moved items to prep unit and placed on ice to quickly cool. PIC agreed to not store TCS items in this unit until repaired. - VR - Verification required within 3 days to ensure unit has been repaired. 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. - Observed small single service plastic bowl stored in salsa to use to scoop out salsa onto pupusas. Replace plastic bowl with a handled utensil. 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. - Observed knives stored between prep unit and wall of MFU. Do not store knives in this location.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed whole lettuce hearts stored above RTE (ready to eat food) in the prep top. PIC stated they use the whole lettuce for sandwiches. Told PIC they are unable to wash produce on unit due to insufficient prep sinks available and must follow permit conditions: “ 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.” For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot well closest to prep unit that was holding all TCS items below 135F (rice, chicken, beef, corn, and beans). CDI items moved to grill for reheating. 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 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 single reach in unit by back door holding everything above 41F( plantains, papusas, and fries). Unit is unable to read accurate temperatures and in need of repair. CDI items discarded and follow up needed. Observed lettuce, salsas, beans, hot dogs, deli ham, and cheese slices in prep units. CDI items discarded. Verification a required 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 sanitizer bottle that was not labeled. CDI bottle labeled

4-205.10 Food equipment certification. Observed a table top fryer not under the ventilation hood. Truck was not permitted with this fryer. Remove fryer due to lack of space under the ventilation hood for the fryer. - 1 - REPEAT

2-102.12 PIC (person in charge)shall demonstrate knowledge by being a certified food protection manager(CFPM). Observed no CFPM on truck during inspection. The owner’s certificate was presented but the owner was not present. - 1 - For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

5-202.12 Provide at least 100F water at handsinks. Observed no hot water available at handwashing sink or 3 compartment sink. PIC reset the water heater and a trickle of 70F water was available. After further examination it was determined that the line had froze - 1 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - Observed one container of corn holding below 135F. - CDI - PIC reheated corn to above 165F on the grill. - 1.5 - 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.15 Wash fruits and vegetables prior to use. Observed stickers still on outside of avocados in prep top. Stickers must be removed prior to washing the fruit/vegetable.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed 2 knives stored between the wall and the side of the right flip top and 2 knives stored between the left prep top and the wall. CDI - Knives were placed on cutting boards. - 1 - REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet nested on shelf above prep top.

4-205.10 Food equipment certification. Observed a table top fryer not under the ventilation hood. Truck was not permitted with this fryer. Remove fryer due to lack of space under the ventilation hood for the fryer. - 1 - REPEAT

5-103.12 Provide water under pressure to all fixtures.-Pf. Observed water pump not on upon arrival. Keep water on at all times during operation. PIC turned on switch and no water was available. CDI - PIC reset the pump and water under pressure was observed. - 0.5 -

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - REPEAT - PIC unable to locate employee health policy. - CDI - EHS provided printed copy of employee health policy. Ensure all staff are trained on policy and maintain in facility. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - Observed one container of corn holding below 135F. - CDI - PIC reheated corn to above 165F on the grill. 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 - Observed various TCS items holding above 41F in multiple refrigeration units (see temperature chart). - CDI - PIC voluntarily discarded all TCS items holding above 41F that had been in units for more than 4 hours. EHS strongly recommends placing items in flip top portion of prep unit on TPHC during the warmer months. EHS provided PIC with TPHC written procedures form. Complete and maintain in facility if deciding to utilize TPHC moving forward. EHS also recommends placing individual salsas in cooler on ice or keeping lid on cooler with sufficient ice inside to maintain proper cold holding temperatures. EHS directed PIC to have a refrigeration technician assess lowboy unit. Do not store TCS items in unit unless on TPHC until repaired. Follow up visit required to ensure unit has been repaired for long term compliance. 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 .

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. - REPEAT - Observed 3 knives stored between the wall and the side of the flip top 2 door prep cooler. Remove.

4-205.10 Food equipment certification. - REPEAT - Observed a table top fryer not under the ventilation hood. Truck was not permitted with this fryer. Remove fryer due to lack of space under the ventilation hood for the fryer. Follow up visit required to ensure fryer has been removed.

5-205.15 Maintain a plumbing system in good repair. - Observed what appears to be water leaking from underside of unit. Repair leak.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed person in charge not monitoring food temperatures, not transporting food on the MFU mobile food unit, using a red SUV car. Had to call Rueben the owner to turn ask how to turn on the water. Bringing water in 5 gallon containers. MFU has been observed sitting here since Friday and not moving. VR (verification required) unit shall transport food under refrigeration and return to commissary each day it operates. Mileage on MFU is 29,486. License tag is NC KFF-7043. Taco Mobile name is on the truck. A copy of the permit also needs to be kept on the truck. SEND THE INSPECTOR A PICTURE OF THE FOOD TRUCK AT THE COMMISSARY AT 3619 E INDEPENDENCE BV. WITHIN 10 DAYS. A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 PIC (person in charge)shall demonstrate knowledge by being a certified food protection manager(CFPM). Observed no CFPM during inspection. The PIC has 210 days from permit issuance of 2-1-23 for compliance. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no Employee health policy on the MFU. CDI (corrected during inspection) printed copy provide to keep on the truck. For more information on employee health policy, please visit: http://meck.co/FoodSafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no policy for these events on the the truck. CDI (corrected during inspection) Handout provided during inspection For more information please visit: http://meck.co/FoodSafety

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 the water off upon start of the inspection. PIC had to call owner for instructions on how to turn on the water. CDI instructed both employees to wash their hands.

6-301.14 Post a handwash sign at each handsink. Observed no. Hand wash sign at the hand sink. CDI sign provide at inspection.

3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F or less. -P Observed two 1/6 pans of steak and two 1/6 pans of consume, broth above 41 F in the 2 door worktop cooler. PIC said they transported that food in the car. CDI by disposal or the 4 pans. Food shall be transported under temperature control and remain at or below 41F at all times. 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 .

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 several items in the table top food warmer under 135F. CDI instructed PIC to heat or reheat all items on the flat top grill to at least 165F before putting them in the warmer. Warmer is for hot holding and not reheating.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Food shall not be cooled on the truck. The 2 prep coolers are not sufficient to cool hot food.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed 3 knives stored between the wall and the side of the flip top 2 door prep cooler.

4-205.10 Food equipment certification. Observed a table top fryer not under the hood. Truck was not permitted with this fryer. Remove fryer since there in no room under the ventilation hood for the fryer. VR

5-103.12 Provide water under pressure to all fixtures.-Pf. Observed water pump not on upon arrival. Keep water on at all times during operation. CDI water was pump was turned on.