TACO MOBILE #2

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - PIC present lacks CFPM. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 blocked by large plastic 5 gallon container stored in hand sink upon EHS arrival. - CDI - Employee removed container from hand sink.

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 aluminum foil lining prep surface. Remove.

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 squueze bottle of oil lacking label. Improvement since last inspection. No points deducted.

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 knives stored under toaster. Store in clean/dry location.

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 lacking labels. Label all squeeze bottles and shakers of various condiments with their names.

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 knives stored between the wall and side of prep unit. Do not store knives in this location.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - PIC present lacks food protection manager certification. - *NOTE: PIC has 210 days from date of permit issuance to obtain CFPM. 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 employee health policy in facility but no signed copies of policy available. - CDI - All present employees reviewed and signed policy. Maintain signed copies on MFU. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 rinse hands, dry them with a paper towel, and then initiate donning gloves without using soap and scrubbing hands for 10-15 seconds. - CDI - EHS explained proper handwashing procedures. Employee washed hands properly before donning gloves. 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P - Observed employee handle raw beef with gloved hands, rinse gloved hands, and return to preparing tacos without properly washing hands and changing gloves. - CDI - EHS directed employee to remove gloves, wash his hands, and don new gloves prior to continuing handling ready-to-eat foods. EHS recommends utilizing tongs to handle raw meats during cooking process to avoid a frequent need for handwashing and glove changes. 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. - P - Observed employee handle chemicals to make sanitizer and then don new gloves for food prep without first washing his hands. - CDI - EHS directed employee to wash hands prior to donning gloves after handling chemicals. Employee washed hands and donned new gloves.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. - P - Observed employee use gloved hands to handle raw beef by placing it in the fryer to be cooked and then rinse gloves off in the hand sink to continue preparing food. Gloves cannot be rinsed or washed. - CDI - EHS directed PIC to discard gloves, wash hands, and don new gloves.

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 and coleslaw lacking date mark labels. Per PIC, these items were prepared yesterday. - CDI - PIC properly date marked items with yesterday’s date. 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 metal pan of chlorine sanitizer lacking a label to indicate the solution was sanitizer. - CDI - PIC labeled pan ‘sanitizer.’ 7-204.11 Provide sanitizer at correct concentrations, diluting as required. - P - Observed sanitizer concentrations of 0ppm in sanitizer solution. - CDI - PIC added chlorine to solution to bring sanitizer concentrations up to 100ppm.