FAT BURRITOS

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed multiple containers of food items uncovered stored in WIC. Cover all items not actively cooling.

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. Ensure all food handling employees utilize hair restraints.

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 cardboard on the floor of MFU. Remove and replace with a floor mat constructed of a cleanable material, such as plastic.

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 grease buildup on exterior of equipment on MFU. Clean and increase cleaning frequency to maintain clean.

4-501.11 Maintain equipment in good repair. Shelf in prep top reach in rusted. Repair or replace.

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. Floors under and around equipment unclean. Clean as needed.

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 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 employee wash hands for less than 20 seconds, turn off soiled faucet with bare hands and then dry hands. CDI-EHS explained proper hand washing procedure and employee properly washed hands. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed both employees remove gloves and don new gloves for food prep. CDI-EHS educated employees, hands were properly washed and new gloves were donned.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employees using the only hand sink on the food truck as a dump sink and to fill containers of water. Observed employee place and store bowl in hand sink. CDI-EHS instructed employees that hands sinks are only for hand washing and bowl 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 cheese sauce, rice, and consommé in steam table below 135F. Reference temperature chart. Hot holding was not maintained on food truck when foods were transported from the commissary to the site where the food truck was set up for service. CDI-All TCS foods were reheated to above 165F and then placed in hot holding.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle that PIC stated contained a bleach sanitizing solution. Observed a mislabeled bottle of degreaser, as it was labeled vinegar. CDI-Correct labels were added to both working containers.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in-use utensils stored in water at 87F. CDI-Utensils were placed in water above 135F.

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 food splash on walls of food truck. Food splash was from previous days of service. Increase cleaning frequency.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chorizo on top of cooked beef and raw eggs on top shelf above produce. CDI items relocated. Observed unwashed tomatoes, cilantro, and cabbage over RTE food. CDi items relocated. 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 chorizo, Chicken, beef, pork, and other TCS items in prep unit. Breaker was tripped and caused unit to stop working. PIC stated he turned unit back on recently. CDI items moved to walk in freezer to cool back down. Suggest keeping items in commissary instead of on MFU when not operating truck. 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 .

3-501.18 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 Observed shredded beef and chorizo that was held past 7 days in walk in unit. CDI items moved to be 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 .

5-202.12 Provide at least 100F water at handsinks. Observed no hot water at hand sink on the MFU today. MFU had ran out of gas upon arrival. CDI- PIC was actively closing the MFU upon arrival.

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 pico, cooked chicken, cooked pork stored in prep cooler without date mark. CDI by date mark by PIC. 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. PIC was not wearing a hair restraint.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf No hot water upon arrival. MFU had just ran out of gas per PIC. CDI- PIC voluntarily closed the MFU and will be refilling gas tank before operating again.