EL JAROCHO

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 2 bags of cut lettuce with no date marks. Observed 1 bag of mozzarella cheese in RIF with no date marks. Per PIC, items were prepared today. -CDI- PIC properly date marked items. **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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw bacon stored behind RTE items 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 food debris and sticker residue on dishes stored as clean. -CDI- PIC moved items 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)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in prep unit and cold drawers above 41F. Refer to temperature chart. Per PIC, items had been out for prep. -CDI- PIC moved items prepared today to blast chiller or RIF to cool back down and other items voluntarily discarded. -1.5- **3 DAY VERIFICATION REQUIRED BY 6/18/26. MCHD CLOSED ON 6/19/26** **ALL TCS ITEMS MOVED OUT OF PREP UNIT** 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 .

3-501.18 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 items improperly date marked: salsa roja 6/16-6/23 (discard should be 6/22) and queso fresco 6/14-6/21 (discard should be 6/20). Observed cut lettuce date marked for prior day, but upon further conversation with PIC, items were prepared today. -CDI- EHS educated PIC on proper date marking system and PIC properly date marked 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 .

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 items cooling slowly in blast chiller. Items were found densely packed in metal container. -CDI- EHS educated PIC on proper cooling methods and items separated into smaller quantities to facilitate rapid cooling. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.15 Wash fruits and vegetables prior to use. Observed stickers on tomatoes and avocados. Per permit conditions: The MOBILE FOOD UNIT is prohibited from the processing of raw animal food and washing of vegetables based on its insufficient prep table/sink space. All items should be washed in commissary and stickers removed prior to being placed on MFU. Should be in a prewashed RTE form. Repeated violations may result in permit action. -0-

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet stacking with dishes stored as clean. -0-

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 cilantro stored in grocery bag. **REPEAT** -0.5-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed no signed attestation of EHP. -CDI- EHS provided updated copy and PIC signed at time of visit. -0- For more information on employee health policy, 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 raw bacon outside of original packaging stored over fries in RIF. Observed raw bacon stored in container with RTE deli ham in cold drawers. -CDI- PIC corrected storage order. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed no label on spray bottle. Per PIC, contents were sanitizer. -CDI- PIC properly labeled items. 7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P- Observed quaternary sanitizer in spray bottle above 400ppm. -CDI- EHS educated PIC on proper concentrations and PIC diluted to 400ppm. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in sanitizer concentration above 400ppm. -CDI- PIC diluted to 400ppm. -0.5-

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 tacos and ice in freezer stored in grocery bags. -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 and outlet. Observed no cover on water inlet. Ensure covers are secured at all times. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed carne asada and rice holding above 41F in cooler drawers due to being next to pork cooling in this unit. Also observed housemade aceite rojo (chili oil sauce) holding at 74F sitting on prep table. - CDI - PIC removed pork to freezer to continue cooling. PIC placed aceite rojo on TPHC and labeled item to be discarded after 4 hours (at 7PM). EHS provided printed TPHC procedures form to PIC. 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 - REPEAT - Observed pork holding above 50F while cooling in cooler drawers on MFU. Per permit conditions, cooling of hot foods is prohibited on MFU. PIC stated pork was cooked over two hours prior at the commissary. Ensure all TCS items are allowed to cool to 41F or below at the commissary prior to placement on MFU. - CDI - PIC placed item in lowboy freezer to quickly cool. *NOTE: Permit action will be taken if cooling of hot foods continues to occur on MFU. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one (1) can of butane fluid stored above sealed packaged of tortillas at storage shelf. CDI - PIC rotated butane lighter to sit at register area, separate from food and clean utensils.

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 multiple (greater than 10) items cooling throughout MFU cold holding locations (cut tomatoes, queso, and cooked beef and chicken in grill drawer, salsa and salsa verde in prep unit, recently cooked chorizo in standing freezer.) Observed to go cups of salsa and salsa verde stored above fill line in prep top bins. CDI - Salsa to go cups were repositioned within cold holding units to improve cooling. REPEAT. Note: No escalation in point deduction due to noted improvement from previous inspection; No TCS food items were observed as having failed to cool within provided time window. EHS reviewed cooling rate requirements with PIC: TCS foods are ideally to be cooked and cooled fully at commissary prior to storage on MFU. By permit conditions, two stage cooling (heat treated TCS foods) are disallowed from cooling on MFU. 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) working containers (salt shaker and oil squeeze bottles) without labels. CDI - PIC and EHS affixed labels to items and labeled accordingly.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed sales windows open at start of inspection. Observed no pest entry at time of inspection. CDI - PIC closed screens of windows to prevent potential pest entry. REPEAT.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with a food handler certification. EHS discussed need for serve safe manager certification. - 0 - *PIC has 210 days from date of permitting to obtain food safe manager certification.* For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed grilled onions, asada, and ground beef cooling in reach in grill drawers (see temp chart). CDI - Items voluntarily discarded. Facility instructed to cook and cool all items at commissary prior to being cooked on the MFU. Cooling document provided to PIC. Commissary has large walk in cooler and blast chiller for 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 grilled onions, asada, and ground beef cooling in reach in grill drawers (see temp chart). CDI - Items voluntarily discarded. Facility instructed to cook and cool all items at commissary prior to being cooked on the MFU. Cooling document provided to PIC. Commissary has large walk in cooler and blast chiller for cooling. - 0.5 - 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door open without a screen. CDI - Door was closed to prevent against pest entry. EHS recommends getting a net to hang over opening if facility is wanting to keep door open. - 0 -