MARIELYS TACOS #2

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cut tomatoes and cut cabbage above 41F. Per PIC, items prepared today. -CDI- PIC placed items in RIF to cool back down. **REPEAT** **POINTS NOT ESCALATED DUE TO IMPROVEMENT** -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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf .- Observed thermometer not functioning. Possible battery replacement needed. **10 DAY VERIFICATION REQUIRED BY 8/6/2026**

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 clean cutting board stored behind/touching faucet handles of 3-comp sink and wall behind 3-comp sink. -CDI- PIC placed items at dishpit to be W/R/S. -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 grocery bag being used to store tortilla dough. **REPEAT** -1-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- Observed no written V&D procedures. -CDI- EHS provided handout. **REPEAT** -1- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee leave MFU to take a phone call and begin to don gloves to return to food prep without washing hands. -CDI- EHS intervened, educated food employee on when to wash and food employee washed hands. 2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P- Observed food employee eating and then begin to return to food prep without washing hands. -CDI- EHS intervened, educated food employee on when to wash and food employee washed hands. -2-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Cold drawers: Observed RTE deli ham stored in container with raw bacon. Observed raw chorizo stored behind RTE deli ham. Observed raw chorizo stored over RTE al pastor meat. Observed raw shelled eggs stored behind masa (water and flour mix). -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 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 over raw carne asada in cold drawers. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed washed cilantro stored directly on shelving of RIC. -CDI- PIC re-washed and placed in proper storage container.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. Per PIC, some items not in use. Ensure all items are stored clean or removed if not in use. Overall improvement with dish cleanliness. -CDI- PIC moved items to dishpit to be W/R/S. **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: 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 .

3-501.14(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 mushrooms prepared more than 2 hours ago at 80F. -CDI- PIC voluntarily discarded items. **REPEAT** -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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items out of temperature in cold drawers, prep unit, and RIC. Observed ambient air of cold drawers at 40F, prep unit at 38F, and RIC at 50F. -CDI- PIC voluntarily discarded all items above 50F. **MFU TO NOT USE RIC UNTIL REPAIRS CAN BE MADE** -1.5- **3-DAY VERIFICATION REQUIRED BY 7/17/26** 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 some items improperly date marked or past date mark. At start of inspection, PIC that was present stated that date mark on items reflected date of preparation. When owner arrived, owner stated that dates on items reflected discard date. EHS observed housemade salsa verdes date marked today, which PIC stated were not prepared today but were brought from the commissary today. EHS observed housemade horchata containing milk and rice date marked 7/6 (discard 7/12). PIC stated these items were improperly date marked. EHS observed beans date marked 7/14, according to owner, this was discard date. -CDI- PIC properly date marked items and discarded items past date mark. Ensure that a consistent date marking system is followed and that items match original prep date in commissary. **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 .

3-501.15 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 cooked mushrooms cooling in cold drawers that had missed cooling windows. -CDI- PIC voluntarily discarded. EHS educated PIC on proper cooling methods. Per permit conditions, cooling is not permitted on MFU. **REPEAT** -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 back door open. MFU has fly screen but fly screen was also open. Observed front window open for the majority of the inspection. **REPEAT** -1- 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead fly in sanitizer water bucket. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth in sanitizer at 0ppm. -CDI- PIC corrected to 200ppm. **REPEAT** -0.5-

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed heads of on MFU. Ensure all items are washed in commissary before being brought onto MFU. 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. Repeated violations will result in permit action. **REPEAT** -0.5-

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 standing water with dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** -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 grocery bags being used to store washed jalapeños and frozen meat. **REPEAT** -1-

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 gaskets in need of cleaning, interior of cold drawers and RIF, sides of steam cabinet and shelving below drink dispenser with water buildup. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed CFPM present at start of inspection, however, CFPM left due to shift being over and other food employee was in charge until owner could arrive. Owner stated that she had her CFPM but did not have copy. -CDI- PIC with CFPM arrived. Ensure CFPM is present during all hours of operation. -0- 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 restrictions and exclusions. Observed no signed attestation of EHP. -CDI- EHS provided copy and food employees signed at time of visit. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- Observed no written V&D procedures. -CDI- EHS provided handout. **REPEAT** -1- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 food employee wash hands and not use a barrier to turn off the faucet. -CDI- EHS educated food employee on proper handwashing procedure and food employee 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 .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw carne asada stored behind pork carnitas in cold drawer. Observed raw carne asada stored above cooked al pastor meat and fries. -CDI- PIC corrected storage order. **REPEAT** -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed cut up head of cabbage stored directly on RIC shelving. -CDI- PIC voluntarily discarded. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed no protective covering on mushrooms in RIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed dishes stored as clean with food debris. Observed clean items stored in direct contact with floor and water tank. -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 .

3-501.14(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 refried beans prepared more than 70F. -CDI- PIC voluntarily discarded items. **COOLING NOT PERMITTED ON MFU. PIC STATED ITEMS PREPARED IN COMMISSARY AND BROUGHT HERE TO COOL** **ITEMS MUST BE FULLY COOLED IN COMMISSARY BEFORE BEING BROUGHT ONTO MFU. REPEATED VIOLATIONS MAY RESULT IN PERMIT ACTION. PERMIT CONDITIONS STATE: This MOBILE FOOD UNIT is prohibited from the process of cooling prepared foods** -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 rice in prep unit with no date mark, cut cabbage, opened canned mushrooms, and housemade horchata (contains milk) with no date mark. Observed tomato paste date marked 3/9 (discard 3/15). Per PIC, items with no date mark were prepared today or prior day. -CDI- PIC voluntarily discarded items past date mark and properly date marked other 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 .

7-203.11 A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food. Sanitizing solutions shall not be stored in or dispensed from containers previously containing other Poisonous or Toxic Materials. -P- Observed container labeled “fiber reinforced water based duct sealant” used to store mayonnaise. -CDI- EHS educated PIC on proper storage of food and items were voluntarily discarded. -0-

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 pupusas and refried beans cooling on MFU. Refried beans had missed cooling parameter and were found cooling in RIC. Observed pupusas prepared today that were cooling in cold drawers stacked on top of each other. PIC stated that items were prepared today in the commissary and brought to food truck. -CDI- EHS educated PIC on proper cooling procedures and items that were prepared today unstacked and placed in RIF to facilitate rapid cooling. Ensure all items prepared at the commissary are properly cooled down before being brought on MFU and properly transported to ensure temperatures are maintained at 41F or below or 135F or above. Per permit conditions, cooling is not permitted on MFU. Permit conditions state “ This MOBILE FOOD UNIT is prohibited from the process of cooling prepared foods” -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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf-/4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf- Observed no thin probe thermometer. Observed 4-5F degree difference between EHS and PIC’s thermometer **10 DAY VERIFICATION REQUIRED BY 3/29/26** -0.5- For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

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 some missing labels on powdered substances and other items stored in containers. **REPEAT** -2- **OVERALL IMPROVEMENT OBSERVED WITH LABELING**

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door and window open throughout entire inspection. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in chlorine sanitizer at 10 ppm. -CDI- PIC corrected to 200 ppm. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed avocados on MFU. Ensure all items are washed on commissary before being brought onto MFU. 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. Repeated violations will 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 standing water in dishes stored as clean. 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 clean cutting boards stored on floor of MFU, directly on/leaning against water tank. Observed dried garlic and other debris in containers used for clean utensil storage and clean lids. Observed immersion FCS of immersion blender stored clean directly on floor. 4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells or under other sources of contamination. Observed clean pots stored under sewer line beneath 3-comp sink.

4-903.11(A)(C) Store single-use and single-service articles 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 employees phones stored in container where clean napkins and other single-use items were stored, directly in contact with those items. -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 tortillas, dough and sugar stored in grocery bags. **REPEAT** -1- 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf- Observed handles of some spatulas and spoons to be warped. Observed cracked strainer. -CDI- PIC voluntarily discarded items. 4-101.17 (A) Wood and wood wicker may not be used as a food contact surface. Observed wooden spatula. Per PIC, item used for rice. -0- 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with deep grooves and cuts, no longer smooth and easily cleanable. Repair or replace.

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 exterior surfaces of spice containers and containers used for storing salt, flour and other items with greasy debris/residue. Observed exterior and interior surfaces of some equipment in need of cleaning. Observed interior surfaces of cabinets with debris. Increased and more thorough cleaning frequency recommended. -0-

5-205.15 Maintain a plumbing system in good repair. Observed hole in clean water tank. When water tank is full and water is running, water is spewing out of the top of the tank. Repair. **10 DAY VERIFICATION REQUIRED BY 3/29/26** 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 protective covering not intact on clean water inlet. -CDI- PIC secured top.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls in need of cleaning behind grill and near handsink (close to floor). Increased and more thorough cleaning frequency recommended. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones stored in containers used to stored single-use items, contacting items. Observed speaker stored on top of drink dispenser. Observed employee food stored of retail food in RIC. -0-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation No written procedures for responding to vomiting or diarrheal events were available. CDI: EHS provided a copy. REPEAT.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a bowl being stored in hand sink. CDI: PIC removed bowl. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap available at hand sink. CDI: PIC stocked hand sink with soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink. CDI: PIC stocked hand sink with paper towels.

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 box of raw hamburgers being stored on top shelf of reach in cooler above ready to eat foods. CDI: PIC re-arranged items to proper storage order.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 onions being held at 89F on stove top that was not turned on. CDI: PIC reheated onions to 210F on grill before returning to hot hold.

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). 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 . Observed all ready to eat TCS foods being held in coolers without date marks. CDI: PIC stated all items were prepared yesterday and date marked items.

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 several working bottles of oils and sauces being held without labels. Label all working containers of food. REPEAT.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food and clean equipment without the use of a head covering. Use head coverings to prevent contamination of food and clean equipment.

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 cooked rice being stored in a plastic grocery bag in steam table. CDI: PIC voluntarily discarded rice.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for employees to follow when responding to vomiting or diarrheal events. Repeat.

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. Several squeeze bottles of oils and sauces lacked labels. Labels to be added.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed open insect mesh net at rear door and lacking mesh at windows. Repeat.

5-103.12 Provide water under pressure to all fixtures.-Pf No water available at time of arrival. Repaired before inspection completed.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors under and around equipment.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no posted employee health information or documented employee food agreements. CDI - EHS provided posters in English and Spanish with employee health information, as well as blank food employee health agreements. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for employees to follow when responding to vomiting or diarrheal events. CDI - EHS provided sample written procedures for employees to follow when responding to vomiting or diarrheal events, as well as clean up poster. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.15 Only wash hands in handwashing sink. -PF During initial handwashing, EHS observed PIC begin to wash hands in adjacent 3 compartment sink. CDI - EHS corrected PIC and observed proper handwashing by PIC and food employee using handsink.

5-202.12 Provide at least 100F water at handsinks. Observed water at a maximum temperature of 90F at all fixtures. 6-301.14 Post a handwash sign at each handsink. Observed no signage at handsink. CDI - EHS provided handsink stickers in English and Spanish and translated handsink and handwashing procedures to PIC.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) uncut pork loin and two (2) bunches of unwashed green bananas stored above ready to eat foods in standing RIC. Observed one (1) bin of raw hamburgers and one (1) bin of raw shell eggs stored behind and above ready to eat foods in grill drawer. CDI - EHS and PIC reorganized storage order. EHS provided Spanish language storage order chart. 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) jug of milk with no date marking in standing RIC. Per conversation with PIC, milk was opened on the day of inspection. All other TCS foods were properly datemarked. CDI - EHS directly date marked milk. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed torn and improperly closing insect mesh net at rear door of MFU. Observed approximately six (6) flying insects within MFU over the course of inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC and food employee at start of inspection with no effective hair restraints. CDI - During initial handwashing, PIC and food employee donned hair nets without verbal correction by EHS.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) red bin of wiping cloths held in 0ppm water.

4-502.13 Single-use and single-service articles cannot be reused. Observed two (2) food items (cooked meat and shredded cheese) held in cleaned and relabeled sour cream containers in standing RIC and prep unit, respectively. Utilize multi use containers to repackage food.

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 one (1) uncut pork loin stored in grocery bag. Utilize food safe bags and containers for storing food items.

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf Observed chlorine sanitizer test strips on MFU; however no chlorine sanitizer was available at time of inspection. A verification will occur no later than 05/11/2025.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed MFU water at maximum temperature of 95F. Per conversation with PIC, all warewashing is performed at commissary. A verification will occur no later than 05/11/2025.