2 BROS TACOS #2

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed large container of shredded lettuce in upright refrigerator holding above 41F. All other TCS items and ambient temperature of unit were 41F or below. PIC stated lettuce had been prepared that morning. CDI - PIC removed lid from container for cooling to finish. Cool foods prior to placing in truck. - 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 .

3-304.12 (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 utensils in water bath at less than 135F. CDI - PIC increased setting on flat top. - 0.5 -

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed open employee beverages on wire shelf in upright refrigerator above RTE foods. CDI - Employee moved drinks to bottom shelf away from customer products. - 0.5 -

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed no detectable sanitizer in wiping cloth bucket. CDI - PIC remade at proper concentration. - 1 - REPEAT

5-202.12 Provide at least 100F water at handsinks. Observed hot water at handwashing sink at 49F. - 1 -

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed no detectable sanitizer in wiping cloth bucket. CDI - PIC remade at proper concentration. - 0.5 -

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no hot water available in unit. Temperature at the tap was 49F. A VR will be conducted within 10 days to verify hot water availability. - 0.5 -

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF No Employee Health Policy at time of inspection. Provided employee Health policy to PIC. 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 No written procedures available. Provided written procedures to follow when responding to vomiting or diarrheal event. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 Employee rinsed hands. No soap available at hand sink. Soap obtained and employee properly washed hands. 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 .

6-301.11 Handwashing Cleanser, Availability (Pf) No soap at hand sink. Employee went to adjacent store and brought back soap.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bag of portioned ham in lowboy cooler above 41F. All other items in cooler were 41F or below. CDI - PIC placed item in upright refrigerator for cooling. Points were not escalated due to quantity in violation. - 1.5 - 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 .

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed food preparation and sales occurring when no water under pressure was available within MFU. Per review of previous inspections, this has occurred previously. CDI - EHS directed MFU operator to cease all food preparation and sales. MFU is to be placed on E-status until such a time that water under pressure at a temperature of no less than 110F is available at all hours of operation. 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.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed Spanish language employee health poster, but no signed documentation of employee health training. Per conversation of MFU operator, signed employee health documentation is left within commissary. CDI - EHS directed food employees, including PIC, to sign poster to denote health training. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 one (1) bin of marinated asada pork stored beneath raw chorizo in right side of prep unit. CDI - EHS discussed proper storage order with PIC and MFU operator; storage order was corrected and EHS provided Spanish language storage order chart. 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 five TCS food items (diced tomatoes, shredded cheese, sour cream, sliced tomatoes (over fill line) and pico de gallo in prep unit above 41F. Observed minimal corrective cooling of out of temperature food. CDI - EHS advised the disposal of pico de gallo and overfilled portion of tomatoes. PIC gathered food safe bagged portions of ice and placed them on out of temperature food to improve cold holding. REPEAT. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed one (1) shaker of seasoning mix with no label. All other working containers were labeled properly. CDI - EHS attached label directly to shaker.

6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. Observed small tear inn insect mesh window. Observed no insect entry into MFU until conclusion of inspection (one’s fly entry via door). Repair/replace insect screens and door such that no insects can enter MFU.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC serving final portion of food prior to closure with wrist watch on.

5-103.12 Provide water under pressure to all fixtures.-Pf Observed no water available at any sink. PIC informed EHS that unit pump was not functioning. EHS or another representative of Mecklenburg County Health Department will return the next day to verify water functionality of water pump. Unit is to be placed on E-status until such a time that running water under pressure is observed; verification will occur no later than 07/25/2024. REPEAT.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employees donning gloves without first washing hands. CDI - EHS explained proper glove use. Employees were unable to wash hands as unit was out of water. Unit voluntarily closed. - 2 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced tomatoes, shredded cheese, guacamole, sour cream, and pico de gallo in prep unit above 41F. CDI - PIC discarded 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

5-103.12 Provide water under pressure to all fixtures.-Pf Observed no water available at any sink. PIC informed EHS that unit was out of water. EHS will return the next day to verify water is obtained. PIC voluntarily closed unit. - 0.5 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed items in steam well holding below 135F (see temperature chart). CDI - items were placed on flat top to be reheated and steam well setting was increased. - 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of yellow liquid not labeled. PIC stated it was degreaser. CDI - PIC labeled at time of inspection.

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 multiple TCS foods in prep cooler and reach-in cooler holding > 41F (see temp chart) including shredded lettuce, guacamole, pico, american cheese, mozzerella cheese, salsa verde and rojo in cups, raw chicken, raw Lengua, raw pastor, and diced tomatoes. Observed 2 out of the 3 cold holding units not holding proper temperatures. CDI: all food was discarded that had been in coolers > 4 hours. MFU closed and will go back to commissary. Compliance visit needed in within 10 days to ensure coolers have been serviced and are working properly.

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 labels on squeeze bottles of oil.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wet cloths stored on counter when not in use.