TACOS EL THOR

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed shredded cheddar above 41F less than 1 hour in prep top. Prep top closed and cheese stirred so product could reach 41F.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bottled drinks stored on the floor.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. **REPEAT** -1- 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 include resrtrictions and exclusions and no signed attestation. -CDI- EHS provided copy and educated and it was signed at time of visit. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.12 (A),(B) (C) 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) and use a clean barrier such as a disposable paper towel when touching surfaces such as a manually operated faucet handle to avoid recontaminating hands. -P- Observed PIC wash hands and not use a barrier to turn off faucet. -CDI- EHS educated PIC on proper handwashing procedures and PIC properly rewashed hands. -0- 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 (B) A handwashing sink may not be used for purposes other than handwashing Pf./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 in handsink, and items in front of handsink, blocking access. -CDI- EHS educated PIC on proper use of handsink and items were relocated. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw bacon commingled with RTE ham and stored over horchata in prep unit. Observed raw shelled eggs stored over RTE sauces in RIC. -CDI- EHS educated PIC on proper storage order and items were relocated. **REPEAT** -3- 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 cutting board and knife that per PIC, had been in use for more than 4 hours. -CDI- EHS educated PIC on cleaning frequency and items moved to dishpit to be W/R/S. -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 rice sitting out at ambient air. Per PIC, rice was brought over from commissary about 30 minutes ago. -CDI- PIC voluntarily discarded items. EHS educated PIC on ensuring all items are fully cooled down at commissary prior to being brought on MFU and maintained at 41F or below during transport OR ensuring that items are maintained at 135F or above during transport. **PER PERMIT CONDITIONS, • This MOBILE FOOD UNIT is prohibited from the process of cooling foods from hot (135 - 70F). Installed refrigeration shall be reserved to maintain temperatures as specified in Chapter 3 of the NC Food Code Manual. All cooling of TCS foods will occur at the commissary kitchen.** **REPEATED VIOLATIONS MAY RESULT IN PERMIT ACTION** -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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed shredded lettuce, horchata, and crema above 41F in prep unit and RIC. Per PIC, items were brought from commissary today, less than 2 hours ago. -CDI- EHS educated PIC on ensuring that items prepared in commissary are properly cooled down prior to being transported and that they are transported in a manner that maintains proper temperatures. PIC placed items in RIF to cool back down. -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 .

3-501.17 (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 lengua, intestines, multiple housemade salsas, shredded lettuce, horchata (contains rice), with no dates. Per PIC, items were prepared today or prior day. -CDI- PIC properly date marked items. **REPEAT** -3- 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 .

3-302.12 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 throughout. **REPEAT** -1-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed order window open throughout entire inspection. MFU has screens. Ensure screens are closed except when taking orders. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed bags of unwashed onions, limes and 2 heads of lettuce. **REPEAT** -0.5- **ENSURE ITEMS ARE WASHED AT COMMISSARY PRIOR TO BEING BROUGHT ON MFU** **REPEATED VIOLATIONS WILL RESULT IN PERMIT ACTION** **PERMIT CONDITIONS STATE: • This MOBILE FOOD UNIT is prohibited from the processing of raw animal food and washing of vegetables based on its insufficient prep table/sink space and operation is limited to cooking and assembly of pre-prepared foods.**

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed washed produce (uncut limes, cucumbers, peppers, etc.) stored thin grocery bags in RIC. EHS advised PIC to keep food only in durable, reusable containers (metal or plastic bins, etc.) or durable single use packaging (foil, plastic wrap, ziplock bags, etc.). **REPEAT** -0.5-

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 some shelving in need of cleaning. Observed exterior surfaces of spice containers on shelving near MFU door with heavy greasy residue. Observed NFCS of thermometer in need of cleaning. Increased and more thorough cleaning frequency recommended. -0-

6-501.114 The premises shall be free of all items that are unnecessary to the operation or maintenance of the establishment such as nonfunctional equipment or litter. Observed tortilla maker and multiple items on MFU that per PIC, were not in use. Remove. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored over retail items in RIC and prep unit. Designate an area for employee items that is separate and stored below retail items. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. Per conversation with PIC, usual certified food protection management employee had left MFU to retrieve more supplies for operation (propane.) PIC demonstrated knowledge by answering EHS questions during and after inspection. Ensure an employee with CFPM certification is present during all operating hours. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed two (2) TCS food items (non TCS juice and salsa verde bin) in RIC held beneath trays of raw shell eggs. 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 two (2) ziplock bags of repackaged chicken breasts in standing freezer held above frozen whole muscle beef and beef tongue. CDI- PIC rotated storage so as to prevent potential contamination. EHS and PIC reviewed storage order charts posted within MFU. REPEAT. Note: Establishment has reached maximum deduction for violations pertaining to storage order of raw animal and ready to eat foods. Further repeated citations may result in permit action and/or implementation of a risk control plan. 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). Observed three (3) portions of non date mark exempt TCS foods (salsa verde and rice in standing RIC, ham in prep unit) without date marking labels. PIC stated that these items had been opened on day of inspection. CDI - date marks were written directly onto food packaging. 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 two portions of TCS, non date mark exempt foods (diced deli ham and cooked costillas (rib meat)) in prep unit held for greater than 7 days (11/17 and 11/20, respectively) based on their affixed date marks. CDI - PIC voluntarily disposed of out of date food. 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 .

3-302.12 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 containers (oil and butter) at grill line with no label. CDI - EHS station labeled items at grill line in English and Spanish.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer container stored on the floor of the mobile food unit. CDI- EHS verified bucket was at approximately 200 ppm chlorine before PIC moved bucket off the floor to prevent contamination of food. REPEAT

3-302.15 Wash fruits and vegetables prior to use. Observed one (1) bag of unwashed onions stored at food storage area. EHS advised PIC to wash any produce to be stored on the MFU at commissary prior to placement on MFU.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed three (3) portions of washed produce (uncut limes, cucumbers, peppers, etc.) stored thin grocery bags in clean bowl at counter. EHS advised PIC to keep food only in durable, reusable containers (metal or plastic bins, etc.) or durable single use packaging (foil, plastic wrap, ziplock bags, etc.)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) bag of frozen burger patties stored above bagged French fries in standing reach in freezer. 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) pan of raw chicken stored above (1) pan of raw steak in grill drawers. Observed three (3) ziplock bags of frozen chicken stored above frozen steak in standing reach in freezer. CDI- PIC rotated storage so as to prevent potential contamination. EHS and PIC reviewed storage order charts posted within MFU. REPEAT. 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 one (1) ziplock bag portion of rice stored within steam bin at a temperature of 120F. Per conversation with food employee, rice bags were delivered approximately 40 minutes prior. CDI - EHS placed rice on emergency TPHC. EHS provided TPHC instructions forms in English and Spanish. 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 .

3-501.15 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 three (3) portions of TCS food (salsa bin and two bags of cooked rice) stored at room temperature. All food items had fallen below 135F. Per conversation with PIC, items were delivered by owner from commissary and were set to be cooled. CDI - Rice bags were set to cool in standing RIC and salsa bin was placed in reach in freezer to achieve required cooling rate. EHS reviewed cooling charts with PIC. REPEAT. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed TCS foods stored within grill drawer cooling after being removed from cold holding. Displayed ambient temperature on cooler gauge ranged from 41F to 47F. CDI - Cooler drawer ambient temperature fell to approximately 36F prior to end of inspection. Note: Cooling of cooked or heat treated TCS food on MFU is disallowed in permit conditions. Only pre cooled or ambient temperature foods (cut produce, portioned sauces, etc.) may be cooled on MFU. EHS provided cooling charts in Spanish and English to PIC. 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 .

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed freshly made tortillas from tortilla press set to be placed on clean linen on prep table after being prepared on flattop grill. REPEAT.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer container stored on the floor of the mobile food unit. CDI- EHS verified bucket was at 50 ppm chlorine before moving bucket off the floor to prevent contamination of food.

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) pan of raw chicken stored above (1) pan of raw chorizo in grill drawers. CDI- PIC rotated storage so as to prevent potential contamination. REPEAT. Note: No escalation in point deduction due to some note improvements and changes; raw chicken was stored further forward in grill drawer to prevent contamination, and hand washing and glove changes were done to sufficiently prevent contamination during food prep. EHS provided storage order charts in English and Spanish. 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 one (1) food item (commercial deli ham slices) in prep unit with no date marks. Per conversation with PIC and food employee, ham was opened on 03/20/2025. . CDI- TCS food was labeled accordingly. REPEAT. Note: No escalation in point deduction due to some improvement from previous inspection; fewer items within MFU were improperly dated. Large portions of TCS foods were given date marks. Per conversation with PIC, single serving containers of salsa and prep top units were prepared on day of inspection and were set to be utilized within 24 hours. 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 .

3-501.15 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 two (2) bowls of recently cooked vegetables (tomatillos, peppers) stored at room temperature. Cooked produce was observed as well over 165F. Per conversation with PIC, vegetables were to be stored to cool. CDI - EHS advised PIC to store cooked produce in available hot holding. PIC rotated vegetables to flattop grill prior to their falling below 135F. Note: Cooling of cooked or heat treated TCS food on MFU is disallowed in permit conditions. Only pre cooled or ambient temperature foods (cut produce, portioned sauces, etc.) may be cooled on MFU. EHS provided cooling charts in Spanish and English to PIC. 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 five (5) unlabeled containers (water, oil, seasonings) at grill line with no label. CDI - EHS station labeled items at grill line.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed one (1) bundle of washed, uncut green onions in standing RIC wrapped in clean linen cloth. Store food in food safe packaging.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee taking orders at sales window wash hands prior to handing food or beginning food prep (chopping cooked meat, plating cooked items, etc.) However, employee did not have effective hair restraint. Provide and utilize effective hair restraints (hats, hairnets, visors, etc.) for any employee who will be engaged in food preparation.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed one (1) set of keys stored on top of prep unit, above food and cutting board. CDI - EHS rotated key ring to storage on counter next to employee drinks.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. PIC stated that they are in the process of getting another certificate. Ensure an employee with CFPM certification is present during all operating hours. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee properly wash hands and turn off faucet with bare hand. CDI- Employee rewashed hands and turned off faucet with paper towel barrier.

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 raw chicken stored behind raw pork in cold holding drawers. CDI- PIC moved raw chicken to be stored in front of raw pork as to prevent cross contamination. 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, birria consome, cooked pineapple, barbacoa, and cooked pork ribs with no dates. CDI-PIC was able to verify the dates that these items were prepared and labeled accordingly. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bottled drinks and seasonings stored on floor of MFU. Move food and drink to be 6 inches off the floor.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer container stored on the floor of the mobile food unit. CDI- PIC moved bucket to be off the floor and to prevent contamination of food.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food stored above food for customers in reach in cooler. Move employee food/drink items to bottom shelf where contamination is prevented.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site during inspection. Employee with CFPM certification left before inspection. Ensure an employee with CFPM certification is present during all operating hours. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed bowls and utensils stored in hand sink. CDI-PIC removed all items from hand sink and put into 3 compartment sink. Only use hand sink for hand washing. REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer at 10ppm. CDI-PIC changed sanitizer and concentration was 100ppm. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beef tongue and raw pork in cold holding drawers above 41F, see temperature chart. CDI-PIC voluntarily discarded items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the follow weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing wrist jewelry and rings other than plain wedding band while preparing food. CDI-PIC removed all jewelry and properly washed hands.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink completely blocked by employee items and bags hung on a hook in front of it. CDI - All items moved and hand washing sink is now accessible. - 1 -

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed several flats of eggs stored above RTE food items in reach in cooler. CDI - Eggs moved to bottom of cooler, below any ready to eat food items. - 1.5 - For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation