TACOS PURO SAN LUIS

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety Observed PIC with expired food protection manager certificate. A CFPM shall be present during all hours of operation.

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) 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 a container of steak which was prepared this morning with a date mark sticker indicating it was prepared this past Friday. CDI: PIC date marked item with correct date. 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 a carton of raw shell eggs being stored on shelf in reach in cooler above a bag of bread. CDI: PIC re-arranged items to proper storage order. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed an uncovered box of salt being stored on dry storage shelf. CDI: PIC voluntarily discarded salt.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of salsa being stored at 55F in reach in cooler. CDI: PIC voluntarily discarded salsa. REPEAT. Points not escalated due to improvement since previous inspection.

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) 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 a container of individually portioned cups of salsa being stored in prep flip top cooler without a date mark. CDI: PIC date marked salsa.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed MFU had two thin probe thermometers on hand in which both were not operational. VERIFICATION REQUIRED to ensure a working thin probe thermometer is available for use.

5-302.16(A) A hose used for conveying DRINKING WATER from a water tank shall be safe.-P Observed PIC present a garden hose when asked by EHS what she uses to fill potable water tank. An approved potable water hose shall be on hand for use to fill potable water tank. VERIFICATION REQUIRED.

5-202.12 Provide at least 100F water at handsinks. Observed no running water available. Hot or cold. Facility permit is suspended until proof of running water is established - 1 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS in prep unit were holding above 41F. Unit ambient temperature was 39F. Per PIC, generator was not operating between sites. Cold holding equipment must be powered and operational anytime TCS food is inside. CDI - TCS items were placed in reach in to continue cooling. - 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 .

5-103.12 Provide water under pressure to all fixtures.-Pf Observed no water under pressure at any sink on unit. PIC stated pump was malfunctioning. Permit will be suspended until water available under pressure. VR will be conducted at that time. - 0.5 -

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed two (2) clean bottles squeeze bottles (BBQ sauce and mayo) in prep top in direct contact with lettuce and cut radishes. CDI - EHS rotated bottles to lower prep unit storage. Store utensils and working containers such that non-food contacts are not in direct contact with food.

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 one (1) can of commercial Raid bug spray with manufacturer label stating ‘for residential use only.’ Per conversation with PIC, spray had been utilized from outside of MFU on doorframe to prevent insect entry. CDI - PIC set aside unapproved pesticide to be removed from MFU.

4-502.13 Single-use and single-service articles cannot be reused. Observed one (1) reused container (cooked beef tripe held within cleaned sour cream container.) Utilize multi-use utensils which can be washed, rinsed, and sanitized continuously.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one (1) bottle of properly concentrated sanitizer with no label/marking showing contents. CDI - EHS affixed label to bottle.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probe, calibrated thermometer for use within MFU. Per conversation with PIC, thin probe thermometer had recently died. A verification will occur no later than 01/25/2025.

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) squirt bottle of cooking oil at grill shelving with no label. CDI - EHS and PIC discussed labeling options, including direct labeling and station labeling; EHS labeled location where oil will be kept.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Briefly observed mesh screen on MFU open at start of inspection. CDI - PIC closed screen door upon start of inspection.

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 minor food soil (shredded cheese, salsa stains) on interior of prep unit non food contacts. Clean non food contacts as needed.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - Observed employee health policy poster posted on MFU, but no signed copies of policy or signed acknowledgment of policy available on MFU. - CDI - EHS observed signature of posted Spanish language employee health policy by PIC and food employee as acknowledgement of understanding policy. REPEAT. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed digital, calibrated thin probe thermometer with minor soil on probe surface, stored within prep unit. Per conversation, MFU uses analog thermometer, which was observed as clean, to take temperatures. CDI - Thermometer probe was sanitized by EHS using probe wipes. EHS advises PIC to use calibrated thin probe thermometer for more accurate temperatures of food, and to sanitize thermometer surfaces before storing as clean.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket made with bleach sanitizer holding approximately three (3) in use wiping cloths at approximately 10 ppm chlorine. Labeled spray bottle of sanitizer was observed at approximately 100 ppm. Per conversation with PIC, sanitizers were produced in commissary at the same time. CDI - No splash bleach was added to sanitizer bucket until a final concentration of approximately 100 ppm was observed.

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 - Observed employee health policy poster posted on MFU, but no signed copies of policy or signed acknowledgment of policy available on MFU. - CDI - EHS directed PIC present to sign employee health policy as acknowledgement of understanding policy. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at only hand sink. CDI sign given

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed shredded lettuce at 43 f and shredded cheese at 45f CDI ambient temp 41. Allowed to cool in unit 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed limes with stickers. ALL FRUITS AND VEGETABLES MUST BE WASHED AT COMMISSARY PRIORTO PLACING ON MOBILE FOOD UNIT