SENOR TACO MOBILE

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one (1) food employee briefly engaged in food prep (cooking food items, plating food, etc.) with no effective hair restraint. CDI - Food employee donned hair net during routine change of task without verbal correction by EHS.

3-302.15 Wash fruits and vegetables prior to use. Observed one (1) cut avocado in prep top with sticker still on surface. Remove all stickers and debris from produce during washing that occurs prior to cutting.

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 approximately four (4) in use utensils (spatulas, grill scraper, etc.) stored on top of dry wiping cloth at grill area. Store utensils in hot water (at or above 135F), in clean, non absorbent sanitized surfaces, or within food.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed MFU utilizing one (1) food contact thermometer without tapered thin probe. EHS was unable to calibrate thermometer with EHS thermometer utilizing availble hot water. A verification will occur no later than 02/20/2025

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed one (1) stack of single service articles (open to go boxes with foil sheets) with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination.

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 one (1) container of TCS non date mark exempt foods (salsa and salsa verde bottles) in prep drawer with no date mark. All other bins within unit were properly date marked; per conversation with PIC, tape date mark may have fallen into bottom of the unit. CDI - PIC prepared date marked replacement and affixed it to container. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket holding in use wiping cloths made with chlorine bleach registering at proper concentrations (approximately 100 ppm). However, two (2) in use wiping cloths were observed on grill shelving. Per conversation with PIC, these wiping cloths were used to wipe down grill surface with water. CDI - EHS rotated wiping cloths to properly concentrated bucket. REPEAT. Note: No escalation in point deduction due to noted improvement from previous inspection; both sanitizer bottle and bucket were observed at proper concentrations. Once used for a task, wet wiping cloths can either be stored within properly concentrated sanitizer or rotated to soiled linen area (bin, bucket, etc.)

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed posted employee health poster in Spanish on MFU wall. However, signed copies of Food Employee Health Agreements are left within commissary restaurant. CDI - PIC provided blank Food Employee Health Agreements to PIC in English and Spanish; EHS observed PIC and food employee sign poster as means of verify health training. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door of MFU cracked open to allow mini A/C unit to sit within MFU. Observed no pest entry at time of inspection. Position equipment such that doors and windows can be fully closed and/or utilize insect screens to allow for ventilation without potential for pest entry.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket holding in use wiping cloths made with chlorine bleach registering at approximately 10 ppm when checked with EHS and PIC test strips. Labeled sanitizer spray bottle was at appropriate strength. CDI - Food employee gathered bleach from commissary restaurant and added it to bucket until proper strength (approximately 100 ppm) was observed.

4-502.11(A) Maintain utensils in good repair. Observed freezer is leaking water and freezing onto food boxes. Repair

6-202.14 Toilet Rooms, Enclosed. Toilet room doors shall be tight-fitting and self-closing. Repair toilet room doors to be self-closing.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed peeling paint on floor and walls of dry storage room.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf PIC did not provide written procedures. CDI- provided PIC with V&D handout. 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 shredded lettuce, sliced tomatoes, cheese stored in prep cooler top > 41F. CDI, food items placed on temporary TPHC and will be discarded at the end of lunch service period per PIC.(2hrs). 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 .