TRES TACOS DON CHAVA

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items above 41F in prep units. Refer to temperature chart. -CDI- PIC voluntarily discarded items. **MFU to voluntarily shut down until repairs can be made** -1.5- **3 DAY VERIFICATION REQUIRED** 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 .

3-501.15 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 PIC cooling cooked peppers in prep unit. -CDI- PIC voluntarily discarded items. Per permit conditions: This MOBILE FOOD UNIT is prohibited from the process of cooling prepared foods. Installed refrigeration shall be reserved to maintain temperatures as specified in Chapter 3 of the NC Food Code Manual. 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 . -0-

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 hot water for in-use utensil storage at 129F. **REPEAT** -0.5-

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 multiple items date marked 4/6/26-4/12/26. Upon discussion with PIC, PIC stated most items were prepared 4/4/26 and items were placed in new containers today. -CDI- EHS educated PIC on ensuring that facility uses same date mark as original preparation date and PIC properly date marked items. -1.5- 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed spray bottle with no label. Per PIC, contents were bleach for cleaning NFCS. -CDI- PIC properly labeled container. -0-

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 clean utensils stored in water at 115F. -0- 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed small container with no handle being used in sugar. -CDI- EHS educated PIC on using utensils with handles and proper storage of utensils and PIC voluntarily discarded items.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at prep unit in need of replacement due to multiple deep cuts. Replace or resurface. -0-

6-201.15 Mats and duckboards shall be removable and easily cleanable. Observed cardboard boxes being used as floor mats. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed stickers still on avocados inside prep unit. Unwashed avocados discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Cutting board on prep table unclean. Cutting board cleaned and sanitized. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. 2 pans stacked wet. Pans unstacked. No points deducted.

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 squeeze bottles of sauces in both prep units without label. Label all foods not in their original containers. - 1 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken below 135F for less than 1 hour. Reheated to 165F. 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 .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed chest cooler and water bucket blocking hand sink. CDI- PIC moved cooler and bucket. REPEAT

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 raw chicken over raw beef in reach in cooler. CDI-PIC put raw chicken below raw beef. No active contamination seen. 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 top layer salsa roja and salsa verde single serve containers above 41F in deep container. Bottom layer of salsas below 41F. PIC stated salsas were placed into unit 1 hour ago at commissary. CDI-PIC put top half of salsas into another container and put in lowboy to cool to 41F and below. -points not escalated due to improvement- 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed thin probe thermometer not working during inspection. Obtain working thermometer. EHS will follow up within 10 days.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed serving window and roof window open during inspection with no protection from insect entry. CDI-PIC closed windows.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing sink blocked by chest cooler and water bucket. CDI - PIC moved items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Cole slaw, sliced ham, and hot dogs in prep cooler (left) holding above 41F and diced tomatoes, shredded lettuce, sliced cheese, and beef in prep cooler (right) above 41F. Ambient temperature of both units was 38F and items in bottom reach in were 41F or below. CDI - Items were moved to lower level to cool. EHS recommended lids kept closed between uses. - 1.5 - 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 .

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed cloth towels being used to maintain moisture of tortillas in rice steamer. Cloth may only be used to line bread bowels. CDI - cloths were removed and tortillas discarded. - 1 -

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloth observed on cutting board. Keep wiping cloth in sanitizer between uses. CDI - PIC placed cloth in sanitizer bucket at proper concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal pans. All. Pans to fully dry before stacking. CDI - PIC separated pans to allow for drying. - 0.5 -

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 employee food items stored above facility food items in reach in cooler. CDI - Employee food items placed on bottom shelf below facility food items. REPEAT.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw chicken stored above RTE chicken wings in Prep unit RIC. CDI - Storage order was rearranged.

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 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 all TCS food items marked with 8 day holding time. TCS food items can only be held for 7 days. Be sure to count the day of prep as day 1. CDI - Date marking was corrected to 7 days.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed window, with no screen, left open when not in use. CDI - Window was closed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed seasoning stored on the floor. CDI - Item was removed from the floor.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handless scoop submerged in sugar. CDI - Scoop was removed.

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 employee food items stored above facility food items in reach in cooler. CDI - Employee food items placed on bottom shelf below facility food items. - 0.5 -

5-402.13 Maintain sanitary sewage system according to Law.-P Observed waste waster open and leaking water during inspection. CDI - Waste water pipe was closed and leak stopped. - 1 -

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed no procedures for the clean up of vomiting and diarrheal events. CDI: gave a copy of procedures to PIC

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap that was accessible to handsink for handwashing. CDI: dish soap was provided.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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. Observed no sanitizer available for use. CDI: chlorine sanitizer was made up at proper concentration during inspection. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed debris remaining on cheese grater stored as clean. CDI: removed and stored to be cleaned. 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 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 inside flip top cooler #1 salsa verde, rojo, and arbol inside small cups stacked at 47F - 49F. CDI: stacked cups were removed and placed at bottom of unit to cool. Observed cooked chicken inside flip top cooler #1 at 53F. PIC stated that she had just cooked chicken and placed inside cooler. CDI: chicken was removed and reheated to proper temperature on grill to be held hot. Observed cooked cactus inside flip top cooler #2 at 44F. CDI: cactus was removed from top and stored in bottom of cooler to rapid chill.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 several items including hot dogs, cooked cactus, and ham inside flip top cooler made yesterday with no dates. CDI: properly dated. Observed cactus, diced tomatoes, mozzerella cheese, cream, and queso fresco made yesterday inside flip top cooler #2 without dates. CDI: items were properly date marked.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thermometer available for checking food temperatures. VR required in 10 days.

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 no label on oil and hot sauce in squeeze bottles.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed side door and serving window screens open. Keep all windows and doors closed.

3-302.15 Wash fruits and vegetables prior to use. Observed stickers still on avocados inside prep unit. CDI: instruction to remove stickers prior to washing.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal pans.