ANTOJITOS MORALES

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed a plate with half eaten toast inside MFU on service window counter. Employees shall eat in designated areas away from exposed food and clean equipment and utensils.

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 containers of shredded lettuce and beans in prep flip top cooler and a package of sliced tomatoes in prep reach in cooler all above 41F. See temp chart. PIC voluntarily closed due to generator ceasing mid way through inspection. REPEAT. VERIFICATION REQUIRED to ensure cooler is maintaining food items at 41F or below.

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

4-501.11 Maintain equipment in good repair. Observed grill drawer cooler not operational and being used to store drinks. Repair grill drawer cooler. 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 heavy build up on outside surface of pot on stove top and stove top itself. Clean as needed. REPEAT.

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 placed a roll of paper towels at hand sink. REPEAT.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed dough used for making tortillas being stored in a plastic grocery bag. Store food in a clean food safe container. CDI: PIC voluntarily discarded dough.

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 food items being held both in top portion and reach in portion of prep cooler to be above 41F. PIC voluntarily discarded all items. VERIFICATION REQUIRED.

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 . Observed all ready to eat TCS food items being held in prep cooler without date marks. PIC voluntarily discarded all items. VERIFICATION REQUIRED

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC handling food and clean equipment without the use of a head covering. Use head coverings to protect items from contamination. REPEAT.

4-501.11 Maintain equipment in good repair. Observed grill drawer cooler not operational and being used to store drinks. Repair grill drawer cooler.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips available on MFU for testing chlorine sanitizer that is utilized. PIC only presented pH test strips. REPEAT. VERIFICATION REQUIRED

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 build up on most non food contact surfaces in MFU. Clean as needed.

5-103.12 Provide water under pressure to all fixtures.-Pf Observed no running water under pressure from hand sink or 3 compartment sink. MFU potable water tank was 3/4 full. PIC will contact EHS when water is available at all fixtures. VERIFICATION REQUIRED

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 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P EHS observed one (1) food employee enter MFU, don gloves, and begin gathering bagged bread and single service articles (to go boxes) for food order on behalf of PIC. CDI - EHS informed PIC of need to have employees wash hands when entering MFU and before engaging in food prep; additional employee translated for EHS and PIC redirected gloved employee from food prep.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink at start of inspection. CDI - PIC placed hand napkins at sink area at start of inspection.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one (1) bottle of steramine tablets stored above bagged bread at dry storage area. CDI - EHS lowered sanitizer tablet bottle to lower storage. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed one (1) red bucket holding QAC sanitizer made from steramine tablets holding wiping cloths at concentration of approximately 500 ppm. CDI - EHS dumped out majority of bucket and contents and added water to achieve concentration of approximately 300 ppm QAC.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door and sales window were left open and not properly covered. REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately two (2) flies in MFU during inspection, namely at 3 compartment sink. REPEAT. Note: no escalation in point deduction due to some improvement from previous inspection; fewer insects and pests were observed during inspection due to open doors. Provide Mesh nets, insect screens, or some other means of preventing pest entry.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two (2) food employees, including PIC, not wearing hair restraints while preparing food. REPEAT.

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 one (1) in use utensil (tongs) stored between metal electrical line and wall of MFU. CDI - EHS removed tongs from improper storage and PIC placed separately for cleaning.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed ineffective QAC test strips (expired 04/2023) during testing of available QAC sanitizer. Observed chlorine test strips (though no ready chlorine sanitizer) and pH test strips. A verification will occur no later than 10/18/2025.

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 one (1) employee personal food item (bagged oranges) stored intermingled with bottled drinks in grill drawer. CDI - oranges were rotated to front of grill compartment to prevent potential contamination.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed food employees handling soiled containers, then work with food without washing hands. CDI- Employees were educated on when to wash hands. Employees washed hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed container of chicken breast that was prepared today that was not held above 135 F. CDI- item was reheated to above 170 F. REPEAT (half points due to no points taken at last 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 items in prep cooler that were held above 41 F. PIC stated items were prepared last night at commissary. CDI- items were discarded into trash. 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 several flies in MFU. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door was left open and not properly covered. CDI- back door was closed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees not wearing hair restraints while preparing food.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork tamales, chicken tamales, and diced chicken hot holding below 135F, see temperature chart. CDI- PIC placed containers of these items on stove to reheat to 165F or above, see temperature chart. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures on site for 4 hour TPHC for salsas kept outside of refrigeration. CDI- EHS emailed copy of TPHC procedures to fill out and keep on site. REPEAT TPHC procedure template may be found at: www.mecknc.gov/foodsafety 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed salsas not labeled with time. CDI- PIC labeled with time.

5-402.14 Sewage shall be removed from a mobile food unit at an approved servicing area.-Pf Observed waste water outlet with cap open during inspection. CDI- PIC closed cap to prevent waste water from flowing out into parking lot. 5-303.12 A cap and keeper chain, closed cabinet, closed storage tube, or other APPROVED protective cover or device shall be provided for a water inlet, outlet, and hose. Observed no cap for clean water inlet. Provide cap.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed single use cups, cloth, and paper towels stored in hand washing sink. CDI-PIC removed items from hand sink. REPEAT

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed salsa roja and salsa verde being held on 4 hour TPHC with no written procedures available. CDI-EHS emailed copy of TPHC procedure to PIC to fill out and keep on the food truck. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probe thermometer available for use. Obtain thin probe thermometer. EHS will follow up within 10 days.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food without head covering on. Ensure all employees wear head covering when working with food.Repeat

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf observed pic unable to demonstrate sufficient knowledge of food safety. CDI coached on PIC duties. 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.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Did not observe CFSM present. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee sweeping floor upon arrival and proceed to prepare order with no hand wash in between. Observed MFU with no running water. MFU permit suspended, MFU cannot operate until observed with running water. 3 day Verification required.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sink used as storage for food employee personal cups and snacks. CDI - Items removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels provided at hand sink. CDI - Paper towels placed at the hand sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed chicken tortas and chicken tacos hot held below 135F. 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 .

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

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 personal drinks stored on prep unit near grill. CDI - Items removed.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf observed pic unable to demonstrate sufficient knowledge of food safety. CDI coached 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.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Did not observe serve safe. Will need food safety certification when permit 211 days old For more information on becoming a certified food protection manager 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 empanadas hot held at 100. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf observed no date mark on cut cabbage. 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 .

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