EL JAROCHO LOCO

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple tcs foods in the 1door RIC above 41F. PIC stated that the food has been in the RIC for about 3 hours. PIC purchased ice and coolers to put tcs foods on ice until the unit is repaired tomorrow. Ambient air of the RIC is 51F VR needed 7-5-26 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 .

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed thermometer off from EHS calibrated thermometer by 4 degrees. VR needed 7-12-26 For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

4-501.11 Maintain equipment in good repair. Observed 1door RIC ambient air at 51F. PIC will have it checked tomorrow.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed shredded beef on steam table @ 119F. All other items on table were above 135F. CDI - Only small amount was left so PIC voluntarily discarded item. - 3 - REPEAT 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 .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - Observed cooked rice stored beneath raw ground beef burgers in RIC. - CDI - Education provided. PIC rearranged storage order to have rice and other cooked items on shelving above all raw meats. 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 pork belly on steam table @ 128F. All other items on table were above 135F. CDI - PIC placed pork belly on flat top grill and reheated to above 165F. - 1.5 - REPEAT Points were not escalated as this was the first instance of repeat. 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 shredded cheese, shredded lettuce, diced tomatoes, queso holding above 41F in prep unit. CDI - PIC removed TCS items from unit to upright refrigerator to allow for proper cold holding. Observed items recovering prior to EHS departure. 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. - Pf - Observed shredded chicken, rice, multiple types of salsa, opened hotdogs lacking date mark labels in single door upright refrigerator. Per PIC, items were prepared yesterday. CDI - PIC appropriately date marked items. - 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Observed flip top unit holding TCS foods above 41F. Items were moved to an additional cold holding unit. Repair unit to hold foods at 41F or below. Verification will be conducted within 10 days to verify repair. - 0.5 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork belly on steam table @ 69F. All other items on table were above 135F. CDI - PIC placed pork belly on flat top grill and reheated to above 165F (see chart ). - 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 chicken taquitos and shredded cheese holding above 41F in lowboy. - CDI - PIC removed unnecessary non-TCS items from unit to increase air flow. Observed items recovering prior to EHS departure. Items in flip top portion of unit holding below 41F. 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. - Pf - REPEAT - Observed chicken taquitos, rice, multiple types of salsa, and opened hotdogs lacking date mark labels in lowboy and reach-in cooler. Per PIC, items were prepared yesterday. - CDI - PIC appropriately date marked items. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed door to MFU open upon arrival. Keep door closed or install insect/rodent entry protection such as a mesh screen. - CDI - PIC closed door.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed food handling employee lacking hair restraint upon arrival. - CDI - Employee donned hairnet.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - PIC present during inspection lacks CFPM. - CDI - PIC with CFPM arrived at the end of the inspection. EHS recommends more employees obtaining CFPM. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. - Pf - Observed two gallon size ziplock bags of chicken thawing in RIC lacking date mark labels. Per PIC, chicken was cooked and frozen yesterday. - CDI - PIC dated chicken with yesterday’s date. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed spray bottle of chlorine sanitizer lacking label. - CDI - PIC labeled spray bottle appropriately. 7-204.11 Provide sanitizer at correct concentrations, diluting as required. - P - Observed chlorine sanitizer concentrations greater than 200ppm in spray bottle. - CDI - PIC diluted chlorine sanitizer concentrations to 100ppm.

3-302.15 Wash fruits and vegetables prior to use. - Observed avocados with stickers present stored on prep unit for service. Avocados should be washed prior to being used for service with the sticker being removed during the washing process. MFU permit prohibits fruits and vegetables from being washed on the MFU due to limited sink space available. Avocados should be washed at the commissary prior to being placed on the MFU for service.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - REPET - Observed employee health policy poster posted on MFU yet no signed copies available. Per PIC, signed copies are in his trailer at the shop. - CDI - EHS provided PIC with printed copy of employee health policy in Spanish for all employees to review and sign. Maintain signed copies on MFU. - *NOTE: No point escalation due to poster being present. Point deduction will occur at next inspection if no signed policies/acknowledgements available. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. - Pf - REPEAT - PIC unable to locate written procedures for responding to vomit and diarrheal events. Per PIC, written procedures are in his trailer at the shop. - CDI - PIC provided printed copy of written procedures for vomit and diarrhea clean up plan in Spanish. Maintain written procedures on unit. For more information 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 various TCS items holding above 41 in both refrigeration units (see temperature chart). Ambient temperatures observed above 41F in flip top prep unit but below 41F in reach-in cooler. PIC voluntarily discarded all TCS items holding above 41F for more than 4 hours. PIC placed other items on ice to quickly cool and aid holding temperatures. EHS provided PIC with TPHC written procedures for emergency use for prep unit until repaired. EHS strongly recommends storing items that are frequently taken in and out of RIC on ice. - VR - Verification required within 3 days to ensure prep unit has been repaired. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed serving windows open without mesh screens pulled down when no customers were actively being served. Keep mesh screens pulled down when windows are not in use to serve customers.

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. - Observed floor in need of cleaning. 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 poster posted on MFU yet no signed copies available. - CDI - EHS provided PIC with printed copy of employee health policy in Spanish for all employees to review and sign. Maintain signed copies on MFU. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. - Pf - PIC unable to locate written procedures for responding to vomit and diarrheal events. - CDI - PIC provided printed copy of written procedures for vomit and diarrhea clean up plan in Spanish. Maintain written procedures on unit. 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 cooked chicken stored beneath raw ground beef burgers and next to raw steak in RIC. - CDI - Education provided. PIC rearranged storage order to have chicken on shelving above all raw meats. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed chlorine sanitizer concentrations greater than 150ppm in sanitizer bucket with wiping cloths stored in it. - CDI - PIC refilled sanitizer bucket to properly concentrated chlorine sanitizer of 100ppm.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf observed pic unaware of responsibility to cold hold at 41 and hot hold at 135. Pic also unaware of proper date marking and hand hygiene requirements. VR A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

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 pic fail to wash hands for more than 5 seconds. CDI 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 . 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P observed pic handle handles with clean hands. Vr coached

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 blocked with avocados and coffee mate. container CDI removed 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed pic wash hands in 3 comp sink because hand sink was full. CDI corrected 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed no paper towels at hand sink. CDI restocked

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 cooked plant food sauce with tomatoes cooling in walk in cooler at 80 f. According to pic since 7 am. CDI discarded 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken hot held at 85 f. CDI discarded 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 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 cooked chicken in congealed grease in refrigerator at 56. Pic discarded

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed beans and chicken cooked yesterday with no date mark.CDI date marked 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 hot TCS foods cooling in refrigerator. CDI discarded

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed avocados in hand sink. CDI removed

3-302.15 Wash fruits and vegetables prior to use. Observed wet avocados in hand sink. MUST WASH PRODUCE AT COMMISSARY.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf observed pic unable to provide test strips for sanitizer

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. Observed no serve safe certification on site. PIC has 210 days from day of permitting to obtain serve safe certification. - 0 -

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed peppers stored above ready to eat taquitos. CDI - Storage order rearranged. - 0 - For more information on food storage order please visit: http://meck.co/FoodSafety.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed black beans and chorizo hot holding between 114F-117F. CDI - Items were rapidly reheated. - 1.5 - 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 .