TACOS DON SAMMY

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. -0- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed EHP that did not have restrictions and exclusions and PIC unable to answer questions about EHP. -CDI- EHS educated and provided handout. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety 2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf- Observed multiple risk factor violations at time of inspection, PIC not able to answer EHS’ questions about ingredients of items or why items were out of temperature, or questions about solution in spray bottle labeled “sanitizer”. When EHS asked about test strips for bottle, PIC offered EHS test strips for chlorine, when contents were clearly not chlorine. PIC stated solution was used for cleaning walls behind cook line. EHS used quaternary test strips and observed test strips turn a dark blue color but not able to verify if contents were quaternary sanitizer. PIC did not have CFPM. **10 DAY VERIFICATION REQUIRED** -1-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- Observed no written V&D cleanup procedures. -CDI- EHS provided handout. -0- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed heads of lettuce above RTE chicken and commingled with washed produce. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed cooked lengua stored in front of raw bacon in cold drawers. -CDI- PIC corrected storage order. **REPEAT** -3- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed cutting board stored as clean behind faucet handles of 3-comp sink with water dripping from air condition unit onto cutting board. Observed container stored as clean with greasy residue. -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** -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: 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- Observed items in prep units, cold drawers, and RIC above 41F. Observed ambient air of prep unit and cold drawers above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. **3 DAY VERIFICATION REQUIRED BY 8/14/26** **IS BEING ISSUED TODAY** **REPEAT** -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 .

3-501.17 (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)./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 no date mark on mushrooms, cabeza and pork cheek in cold drawers and pico de gallo in prep unit. -CDI- PIC voluntarily discarded items. -0- 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P- Observed toxic spray bottle, and pine sol stored next to/over clean dishes. Observed bleach and degreaser stored next to maseca and sugar. -CDI- PIC corrected storage order. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P- Observed spray bottle labeled “sanitizer”. When EHS asked what it was used for, PIC stated it was used to clean the walls behind the grill. EHS asked PIC if he had test strips and PIC provided chlorine test strips when contents were clearly not chlorine. EHS used quaternary sanitizer strips to test the concentration and test strip turned blue, therefore, EHS not able to verify contents and PIC unsure. **3 DAY VERIFICATION REQUIRED BY 8/14/26** **PROVIDE PROOF OF ORIGINAL CONTAINER AND PROPERLY LABEL BOTTLE ACCORDING TO CONTENTS OF ORIGINAL CONTAINER AND ENSURE IT IS BEING USED PER MANUFACTURER’S INSTRUCTIONS**

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 missing labels. -0-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed doors and windows open throughout entire inspection. **REPEAT** -2- 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC with no protective head covering. -0-

3-302.15 Wash fruits and vegetables prior to use. - Observed unwashed heads of lettuce on MFU. All fruits and vegetables must be washed prior to placement on MFU for service per permit conditions. Store excess unwashed fruits and vegetables at commissary. **REPEAT** -1-

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed plastic ramekin being used as scoop in birria meat. Observed tong handle touching in raw meat. 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 scoop handle touching ice. **REPEAT** -1-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed bottle labeled sanitizer. PIC stated that contents were for cleaning wall behind grill. Observed PIC only had test strips available for chlorine sanitizer when contents were clearly not chlorine. EHS used test strips for quaternary sanitizer and test strips turned blue indicating concentration was too high if contents were quaternary sanitizer. **10 DAY VERIFICATION REQUIRED** **OBTAIN PROPER TEST STRIPS OR ENSURE ITEM IS BEING USED PROPERLY PER MANUFACTURER’S INSTRUCTIONS AND PROPERLY LABEL CONTAINER** -0.5-

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf- Observed hot water at 97F. **10 DAY VERIFICATION REQUIRED** -0.5-

5-303.12 A cap and keeper chain, closed cabinet, closed storage tube, or other APPROVED protective cover or device shall be provided for the water inlet and outlet. Observed no cap on water outlet. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee headphones stored over napkins. Observed employee bag stored over flour, sugar and other items. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed sanitizer bucket stored in handsink. -CDI- EHS educated PIC on proper use of handsink and items relocated. -0-

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed mixture of beans and chorizo with white microbial growth. -CDI- PIC voluntarily discarded. -1-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw eggs stored over RTE sauces in RIC and raw chorizo and shrimp stored over el pastor meat in cold drawers, raw burgers and bacon over onions and fries in cold drawers. -CDI- PIC corrected storage order. **REPEAT** -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. -P- Observed sauce containers in use to toss chicken wings that had been out/in use for more than 4 hours. -CDI- EHS educated PIC on cleaning frequency and items placed at dishpit to be W/R/S. 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 . 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on large handheld immersion blender and other items stored as clean. Observed sticker residue on one container stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. Ensure to remove all sticker debris/residue prior to washing process. -0- 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)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed items hot holding below 135F. Observed leftover chicken, steak and sautéed onions from an order holding in container outside of temperature control. -CDI- PIC voluntarily discarded items. -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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. -0- 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 .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. -Pf- Observed cooked meat thawing at ambient air. -CDI- EHS educated PIC on proper thawing methods and items placed in RIC. -0-

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed back door open with mesh screening open and order window opened throughout the inspection. Keep closed to prevent pest entry. **REPEAT** -2-

3-302.15 Wash fruits and vegetables prior to use. - Observed bus tub of unwashed onions stored on MFU. All fruits and vegetables must be washed prior to placement on MFU for service per permit conditions. Store excess unwashed fruits and vegetables at commissary. **REPEAT** -1-

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 ice scoop handle touching ice. **REPEAT** -0.5-

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 foil being used to line shelving on storage racks. Remove. -0- 4-502.11(A) Maintain utensils in good repair. Observed damaged spatula.

5-301.11 Approved-Materials, Mobile Water Tank and Mobile Food Establishment Water Tank (P)/5-302.11 Enclosed System, Sloped to Drain (C)/5-302.15 Inlet and Outlet, Sloped to Drain (C). Observed unapproved water tank full of water strapped to back of MFU. PIC stated water is used for cleaning the floor. **ITS being issued today for failure to report to commissary daily, follow permit conditions prior to adding equipment, and to have all potable water tanks approved for use.** -1- **10 DAY VERIFICATION BY 5/3/26 SINCE APPROVED WATER TANK IS INSTALLED AND WAS IN USE AT TIME OF VISIT AND THIS WATER TANK IS IN ADDITION TO PERMITTED TANK ON MFU**

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed items stored on handsink blocking access. -CDI- PIC removed items. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw beef stored over crema in bottom of prep unit. Observed raw bacon stored with RTE hotdogs (salchichas) in cold pan in cold drawers. -CDI- PIC relocated items. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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)./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 no date mark on opened bag of shredded mozzarella cheese, milk, and pozole. Observed sausage date marked 1/5-1/11. -CDI- PIC voluntarily discarded items past date and properly date marked other items. **REPEAT** -1.5- **POINTS NOT ESCALATED DUE TO IMPROVEMENT** 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 .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P- Observed employee medications stored with food dry storage items such as canned milk. -CDI- PIC relocated items. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed 1 spray bottle with no label. -CDI- PIC properly labeled items. **REPEAT** -1-

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 2 large plastic containers and one squeeze bottle with no label. **REPEAT** -1-

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed back door open with mesh screening open and order window opened throughout the inspection. Keep closed to prevent pest entry. **REPEAT** -1-

3-302.15 Wash fruits and vegetables prior to use. - Observed bus tub of unwashed onions stored on MFU. All fruits and vegetables must be washed prior to placement on MFU for service per permit conditions. Store excess unwashed fruits and vegetables at commissary. **REPEAT** -0.5-

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 handle touching in ice scoop and sugar. Observed cup with no handle used for scooping dry rice. Must use item with a handle. -0-

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean cutting board stored between sink and wall juncture. PIC stated cutting board was used to cut nopales. Store in a clean, dry location. -0-

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

5-303.12 A cap and keeper chain, closed cabinet, closed storage tube, or other APPROVED protective cover or device shall be provided for the water inlet. - No cover observed on water inlet. Replace cover. **REPEAT** -1-

3-201.11(A) Use food from approved sources only. - P - Observed food (raw and prepared) being delivered to MFU from the back of personal vehicle. PIC unable to provide proof of where food came from. Items not in grocery bags from a store. - CDI - PIC voluntarily discarded food items.

3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F or less. - P - Observed various TCS items being delivered from a personal vehicle out of temp (above 41F or below 135F - see temperature chart). - CDI - PIC voluntarily discarded all products. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - Observed various TCS items holding below 135F in steam well (see temperature chart). - CDI - PIC voluntarily discarded products. Steam well was turned down too low. PIC turned steam well up for next batch to be prepared. 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 various TCS items holding above 41F throughout MFU (see temperature chart). - CDI - PIC voluntarily discarded all items holding for more than 4 hours and placed bags of ice of remainder of items to quickly cool. 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 .

3-501.17 (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 - Observed various items lacking date mark labels and others with expired labels past 7 days. - CDI - PIC voluntarily discarded items. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed one unlabeled spray bottle of orange chemical identified as degreaser by PIC. - CDI - PIC labeled spray bottle.

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 various working containers of spices and condiments lacking labels. Label.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed back door open with mesh screening open. Keep closed to prevent pest entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flies on MFU. Contact licensed pest control operator to treat for flies.

3-302.15 Wash fruits and vegetables prior to use. - Observed bus tub of unwashed onions stored on MFU. All fruits and vegetables must be washed prior to placement on MFU for service per permit conditions. Store excess unwashed fruits and vegetables at commissary.

5-303.12 A cap and keeper chain, closed cabinet, closed storage tube, or other APPROVED protective cover or device shall be provided for the water inlet. - No cover observed on water inlet. Replace cover.

5-402.14 Sewage shall be removed from a mobile food unit at an approved servicing area. - Pf - Observed wastewater leaking from sewage outlet onto the ground. Repair leak. - VR - Verification required within 10 days.

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 floors in need of cleaning in hard to reach areas underneath sink and equipment. Clean and increase cleaning frequency to maintain clean.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf No procedures present. Repeat violation. CDI - provided in Spanish. 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 cheese over stacked in one container of the prep unit. All other cold food was in temperature. CDI- top layer of cheese was discarded. Remaining cheese was 41F and below. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed bucket of sanitizer >200 ppm chlorine. CDI - dilution and correct reading demonstrated for the PIC. Bucket now 100 ppm.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed ice scoop stored with the handle down in the ice. CDI- put back in correctly. Repeat violation.

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 cleaning of non food contact surfaces such as the shelves in the freezer and the bottom of the dry storage areas.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - PIC present lacks food protection manager certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - REPEAT - PIC unaware of employee health policy and unable to identify employee health policy poster located on MFU door. - CDI - Education provided. EHS provided printed copy of employee health policy in Spanish for all employees to review and sign. Maintain signed copies on MFU. 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 - REPEAT - PIC unaware of written procedures for vomit and diarrhea clean up plan and unable to locate procedures on MFU. - CDI - Education provided. EHS provided printed copy of written procedures in Spanish. Maintain written procedures of MFU. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf - Observed shelving blocking hand sink. Rearrange shelving such that hand sink is accessible. - VR - Verification required within 10 days to ensure shelving has been moved.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - REPEAT - Observed raw shell eggs stored above ready-to-eat salsas in glass door reach-in cooler. Also observed raw burger patty stored above drinks and salsas in lowboy portion of flip top prep unit. - CDI - PIC corrected storage order by moving eggs to the bottom shelf. PIC voluntarily discarded raw burger patty. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 salsas, refried beans, and cooked pork stored in glass door RIC lacking date mark labels. Per PIC, salsas were prepared two days prior and beans and pork were prepared yesterday. - CDI - PIC appropriately date marked all items. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. - REPEAT - Observed back door propped open during duration of inspection with no protection from insect or rodent entry. EHS recommends purchasing a mesh net to place in doorway. Keep door closed if no insect protection present. Flies observed on MFU.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - REPEAT - Observed container of raw sugar stored directly on the floor. PIC stated she had just used item before EHS arrival and forgot to return to shelving. - CDI - PIC moved sugar to shelving. *NOTE: No point deduction increase due to nature of violation. Points will be deducted at next inspection if issue persists.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - REPEAT - Both present employees observed lacking hair restraints while handling food. Ensure all food handling employees utilize hair restraints.

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 scoop stored with handle directly touching sugar. - CDI - PIC stored scoop with handle straight up above the food.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - PIC present lacks food protection manager certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - PIC unaware of employee health policy and unable to provide evidence of a policy. - CDI - Education provided. EHS provided printed copy of employee health policy in Spanish for all employees to review and sign. Maintain signed copies on MFU. 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 - REPEAT - PIC unaware of written procedures for vomit and diarrhea clean up plan and unable to locate procedures on MFU. - CDI - Education provided. EHS provided printed copy of written procedures in Spanish. Maintain written procedures of MFU. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 - Observed employee handling money and then begin to prep customer orders without changing gloves and washing hands. - CDI - Education provided. Employee washed hands and changed gloves.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. - P - Observed employee making tortillas with bare hands, including flipping tortillas on the flattop grill and removing tortillas from the grill. Do not bare hand contact ready-to-eat foods. - CDI - Education provided. Employee discarded tortillas made with bare hands and donned gloves. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - Observed raw shell eggs stored above ready-to-eat salsas in glass door reach-in cooler. - CDI - PIC corrected storage order by placing salsas above eggs. For more information on food storage order 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 cooked onions and grilled chicken holding below 135F on flattop grill (see temperature chart). Per PIC, items had been on grill for less than 3 hours. Container holding TCS items not touching grill directly. - CDI - PIC used items for a customer order. PIC agreed to store container on grill directly to maintain items at correct temperatures moving forward. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed various TCS items holding above 41F in flip top prep unit and reach-in freezer (see temperature chart). RIF was unplugged. PIC plugged in RIF, and EHS observed ambient temperatures recover. PIC stated she unplugs the freezer in the mornings to prevent food from becoming frozen. Do not unplug RIF. Utilize a cooler for foods not wanting to be frozen. PIC voluntarily discarded all TCS items holding above 41F in both units. - VR - Verification required within 3 days to ensure prep unit has been repaired. 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 container of cooked mushrooms dated 6/26, ham dated 6/25, and a container of salsa verde lacking a date mark label. - CDI - PIC voluntarily discarded all products. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. - Pf - Observed raw chicken thawing at ambient temperatures in three compartment sink as well as raw beef thawing at ambient temperatures on shelving. Thawing at ambient temperatures is not permitted. Per permit conditions, raw meat prep is prohibited on MFU due to lack of prep sink and space. Thawing under refrigeration is allowed on MFU, but thawing in prep sinks under running water must occur at the commissary. - CDI - Education provided. PIC placed items in cooler to continue thawing.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed back door propped open during duration of inspection with no protection from insect or rodent entry. EHS recommends purchasing a mesh net to place in doorway. Keep door closed if no insect protection present.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed bucket of raw onions and box of limes, avocados, melons, and pineapples both stored directly on the floor. Do not store food items directly on the floor. - CDI - PIC moved containers to shelving.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Both present employees observed lacking hair restraints while handling food. Ensure all food handling employees utilize hair restraints.

3-302.15 Wash fruits and vegetables prior to use. - REPEAT - Observed avocados in prep unit for service with stickers present. Wash avocados at commissary prior to placing on MFU for service. Remove sticker during the washing process.

5-103.12 Provide water under pressure to all fixtures. - Pf - Observed water turned off upon arrival. Water must remain turned on during all hours of service. - CDI - Employee turned water on underneath three compartment sink for EHS to wash hands.

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 procedure for V&D cleanup. CDI - provided PIC V&D procedure form and link to more information. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 multiple TCS food items in drawer cooler without proper date marking. CDI - Food items confirmed by PIC to have been prepared yesterday. Food items date marked for 12-5 with remaining food items 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed multiple avocados with stickers still attached. Wash produce at the commissary and remove produce stickers.

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 beverage on prep unit cutting board. CDI removed

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P observed food employee donn gloves to handle food without first washing hands. CDI coached

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P observed pic reach into cooler to grab ice with bare hand. Ice for thermometer calibration but must use glove or scoop For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sink full of utensils. CDI removed

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P observed plastic wrapped container of rice reheatuon steam well at 76f. CDI relocated to griddle for reheat

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce , sliced tomatoes and cooked beef cold held above 41f. CDI placed on temporary tphc 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 multiple cooked tcs foods cold holding with no date mark. Vr 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 .