HOSAS MEXICAN GRILL

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed bunches of washed cilantro and bread rolls being stored directly in plastic grocery bags. CDI: PIC removed food items from grocery bags.

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 a small metal bowl being used as a scoop which was stored in a container of cooked rice in chest freezer. CDI: PIC removed cup from container of rice.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household chest freezer on mobile unit. Unit can be replaced with ANSI certified equipment. REPEAT.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door open on the unit upon arrival. Keep door closed or maintain screen.

4-901.11(A) After cleaning and sanitizing, equipment and utensils shall not be used until air dried or adequately drained before contact with food. Observed containers wet stacked on the drying rack above utensil sink.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household chest freezer on mobile unit. Unit can be replaced with ANSI certified equipment. REPEAT.

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 rice that was prepared yesterday being held in chest cooler missing a date mark. CDI: PIC date marked rice.

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 a working bottle of mayo being held on prep counter unlabeled. CDI: Employee labeled working bottle of mayo.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household chest freezer on mobile unit. Unit can be replaced with ANSI certified equipment. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a battery and battery pack being stored on clean storage shelf amongst clean equipment and utensils. CDI: Items were relocated to designated area.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee water bottle being stored in hand sink. CDI: Water bottle was removed.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door open to MFU. A fan was on and placed outside of MFU towards door, however fan was pointing towards door and not acting as an air curtain to prevent pest entry. Keep outer openings closed to prevent insect or rodent entry.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household chest freezer on mobile unit. Unit can be replaced with ANSI certified equipment. REPEAT.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household chest freezer on mobile unit. Unit can be replaced with ANSI certified equipment. Repeat.

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 Observed employee wash hands for less than 20 seconds. CDI- PIC had employee rewash hands for 20 seconds. 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 .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed employee items stored in hand sink blocking access. CDI- PIC removed employees items to make sink accessible for use. Do not block hand sink.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food wearing wrist jewelry. CDI- PIC had employee remove wrist jewelry.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household chest cooler on mobile unit. PIC stated that the other piece of equipment was unable to be repaired. Remove household chest cooler. Unit can be replaced with ANSI certified equipment. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa roja and salsa verde above 41F, see temperature chart. PIC stated that salsas are in and out of the reach in cooler as they box orders. CDI-PIC put salsas on 4 hour TPHC and EHS emailed PIC TPHC written procedure template. 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 .

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household chest cooler on mobile unit. PIC stated that prep unit has had issues due to the heat and they are using chest cooler while the prep unit is being repaired. Replace household chest cooler as soon as possible.

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 three (3) containers in prep top unit (panned mozzarella, lettuce, salsa cup bin) without date marking consistent with other containers seen in MFU (date written directly on container via erasable pen). CDI - EHS verified date of preparation with PIC; items were date marked accordingly. 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 .

3-501.15 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 cooling of single serving salsa cups in standing RIC. Per observation of depleted commercial salsa bottles in prep sink and conversation with PIC, EHS determined that on day of inspection, salsa cups were portioned and placed to cool in RIC.Though cooling was observed as effective, cooling of cooked or ambient temperature items within MFU. CDI - EHS discussed cooling parameters with PIC and reviewed permit conditions; cooling is not to be done within mobile food unit. All portioning and cooling of prepared food shall be completed within commissary kitchen. 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 .

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 two (2) unlabeled sauce bottles (mayo and sour cream) in prep top at time of inspection. EHS advises use of labeling similar to that of water and oil bottles seen in MFU.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed open window and side panel at start of inspection. Observed rolling insect mesh door not secured to frame of MFU, allowing insect entry at bottom of door. EHS closed open portions of MFU; replace rolling mech door with insect barrier that fully prevents entry (fitted mesh screen, screen door, etc.) 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately three (3) flies enter MFU through openings.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) employee involved in food prep utilizing gloves wearing bracelets and bangles. All handwashing and barehand contact prevention was effective.