LA ESQUINA FOOD TRUCK

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed no EHP available. Observed PIC not able to sufficiently answer EHS’ questions about foodborne illness. -CDI- EHS educated and provided PIC with handout in Spanish. -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 shelled eggs stored over cooked chicharron meat, chicken stored behind raw pork in top of prep unit, raw shelled eggs stored over sauces and other RTE items in bottom of prep unit. -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 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed a bag of beans in its original packaging stored in container of cut up RTE cabbage. -CDI- EHS educated PIC about proper storage of items and proper food contact surfaces and bag was removed and items voluntarily discarded.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P- Observed clean dishes that PIC stated he had just cleaned. Items were drying in sanitizer compartment of 3-comp sink. EHS asked PIC about washing process, PIC stated he had washed items with soap and rinsed them and placed them in sanitizer compartment to dry. -CDI- EHS educated PIC on ensuring to use a sanitizing step and PIC placed items back at dishpit to be W/R/S. EHS recommended PIC on best practice of minimal dishwashing on MFU as needed and that the majority of dishwashing be completed at commissary kitchen to conserve water and ensure that items are properly sanitized. -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 . 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. -CDI- PIC moved items to dishpit to be W/R/S. 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 .

3-501.17 (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 no date marks on any cut TCS vegetables, cooked meats, mozzarella cheese, housemade salsa and frozen housemade salsa in RIF. Per PIC, all items prepared in last 1-2 days. -CDI- EHS educated PIC on date marking system and all items properly date marked. -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 no labels on squeeze bottles and containers containing flour and spices. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocado with sticker still intact. EHS asked PIC if item had been washed and PIC stated they had. Ensure to remove stickers prior to washing. -0-

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed small container without handle stored inside of flour. Ensure to use something with a handle and that it is not touching the food. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal milk stored over retail items in bottom of prep unit. Ensure personal items are stored away from retail items. -0-

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed all foods in prep unit that was above 43F.PIC stated he checked foods in the prep top this morning and they were at 42F. Told PIC this does not follow cold holding stands of 41F and below. PIC stated they are driving food to the food truck after they drop off the truck in the morning ..Told PIC food must be transported on the truck and ensure the units are operational. CDI all cold items on truck discarded except for freezer items. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed facility without vomit diarhea written procedures. CDI provided procedures to be posted. 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 employees wash hands and not use a barrier to turn off faucets. CDI hands washed

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink used to store whole head of lettuce, bowls, and cooking pans, and employee drinks. CDI items immediately moved.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored above RTE portion cups of sauces in bottom prep unit, raw chicken stored on cutting board with RTE food, and raw patties of burgers that where saran wrapped above fries in reach in freezer. CDI all items relocated. 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 all TCS items in prep unit and on counter tops above 41F. CDI ALL FOODS DISCARDED. Facility will call repair person to look at unit to ensure it is working efficiently. Verification required. Facility voluntarily closed until unit fixed. 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 dial thermometer for soups to check cooking temperatures of raw diced beef, chicken, and pre patties burgers. Verification required.