LA CATRACHA FOOD TRUCK

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a container of raw pork on top of queso cheese in the RIC. CDI PIC corrected the storage order REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut cabbage in the prep unit (top and bottom) above 41F. PIC stated that it was just brought from the commissary a few minutes ago. EHS advised to be sure to transfer in a refrigerated container. EHS also advised to put a bag of ice on top of the cut cabbage in the prep top due to high temperature on the truck. CDI PIC put cabbage in the RIC to cool down. 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 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed both cutting boards at prep units with deep grooves and discoloration that can not be effectively cleaned and sanitized.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a prep table being stored in between hand sink and stove top which was preventing employee access to hand sink. CDI: PIC moved prep table to allow access.

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 container of raw tilapia being stored behind containers of ready to eat foods in standing reach in cooler. CDI: PIC re-arranged items to proper storage order. 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 4 small containers of chorizo being stored in glass door reach in without date marks. CDI: PIC confirmed with staff that chorizo was prepared two days ago and date marked chorizo. 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. Observed all squeeze bottles of sauces and condiments being stored in bottle trough on prep counter without labels. Label all working containers of food. 3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed several single use bottles of juices and horchata being held in glass door reach in without labels. PIC stated beverages are bottled at commissary and sold to customers. Label bottles of juices and horchata.

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 wooden spatula being held in steam table. Replace wooden utensil with a spatula that is smooth and easily cleanable. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed containers of chorizo and cheese being stored in a glass door merchanandiser cooler intended for packaged foods and beverages. Store food items in ANSI or equivalent coolers.

5-402.14 Sewage shall be removed from a mobile food unit at an approved servicing area.-Pf Observed leaking sewage from drainage pipe on MFU upon arrival of inspection. CDI: Sewage drainage pipe was closed by EHS to stop leak.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed approximately five (5) individually Rewrapped raw burger patties in freezer in the same bowl as sealed RTE chicken nugget bag. CDI - PIC removed raw animal food from freezer bowl. 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 (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 one (1) container of shredded mozzarella cheese in standing RIC with date marks for both 9/14 and 9/22. Per conversation with PIC, older label had not been properly removed during washing and sanitizing. CDI - PIC removed incorrect date label. REPEAT. Note: No escalation in point deduction; all other non date marks exempt TCS foods in standing RIC were properly date marked. Per conversation with PIC, TCS foods in prep unit (slaw, lettuce mix) are placed into unit once daily and removed with 24 hours. EHS observed firm, commercially Oaxaca style cheese blocks portioned out for sale in glass door RIC and chopped firm cheese quesillo in standing RIC. EHS advises disposal within 7 days for food, should PIC be unable to determine if food is date marked exempt. 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 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P EHS observed one (1) unlabeled spray bottle of ‘teflon’ cleaner stored at prep unit rack with labeled bottles of nonTCS sauces. PIC identified contents. CDI - EHS labeled container and rotated it to available lower storage shelf. 67-204.11 Provide sanitizer at correct concentrations, diluting as required.-P EHS observed two (2) spray bottles of commercial lactic acid stored next to sinks in bucket. EHS observed spray bottles at concentrations higher than advised for food contact surface sanitizing (approximately 3010 ppm) CDI - EHS diluted with water and tested lactic acid using EHS test kit, until a concentration of approximately 704 ppm.

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 one (1) bin of clean utensils stored on floor at start of inspection. CDI - PIC elevated utensil bin to shelf at start of inspection.

4-502.13 Single-use and single-service articles cannot be reused. Observed three (3) redated milk jugs in glass door RIC with date marks of 9/23, used to hold aqua frescas. Do not rinse and reuse single use containers of milk, cream, etc. to hold new food items.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed PIC test kit for bleach, but not utilized lactic acid sanitizer. A verification will occur no later than 10/03/2025

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed only facility hand sink not in working order. CDI - PIC repaired hand sink and hand sink was in working order by end of inspection. - 1 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 chicken thighs hot holding at 120F. All other hot holding was correct. Chicken was the only item that did not have a lid on it at the steam well. CDI - Chicken reheated and then placed back into HH with a cover on it. - 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed various TCS foods without date marks in prep unit, steam well, and reach in cooler. CDI - PIC dated all items with date of prep. If prep date was not known, items were voluntarily discarded. Observed various food items date marked from 5/3 in RIC. PIC stated these items were prepped and frozen on 5/3, but we thawed yesterday and brought on MFU for service. Facility added date of thaw to containers. - 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several bottles of oils/sauces without labels on them. Label all items with common name of food. - 1 -