TACOS EL GORDO # 2

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf./5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.- Observed broom and dustpan stored in front of handsink and sanitizer bucket stored in handsink. -CDI- EHS educated PIC on proper use of handsink and items removed. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed container of raw shelled eggs stored over container of RTE ham in RIC. -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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed some items in prep unit above 41F. Refer to temperature chart. Observed ambient air at 35F. Per PIC, items had just been out to refill. -CDI- PIC placed items in lowboy freezer to cool back down. **REPEAT** -3 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed faded/illegible label on spray bottle. Per PIC, contents were degreaser. -CDI- PIC properly labeled bottle. **REPEAT** -1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies inside of MFU. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw al pastor meat stored with RTE birria meat. -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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed items stored below 135F at steam table. Refer to temperature chart. -CDI- PIC voluntarily discarded items. EHS observed low water in steam table and educated PIC on keeping water level higher to assist with maintaining proper temperatures. **REPEAT** -3- 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items above 41F in RIC and prep unit. Refer to temperature chart. Observed ambient air of RIC at 50F and prep unit at 41F. Observed diced tomatoes stored in a cup inside of cold pan holding limes, not fully submerged. Ensure items are properly stored/submerged in cold pans. -CDI- PIC voluntarily discarded items above 41F. **REPEAT** -3- **3 DAY VR BY 5/21/26** MFU TO VOLUNTARILY CLOSE UNTIL REPAIRS CAN BE MADE** **EHS RECOMMENDED THAT PREP UNIT BE SERVICED/HAVE TEMPERATURE LOWERED ALSO SINCE IT WAS RIGHT AT 41F.** **EHS ALSO EDUCATED PIC ON ENSURING NO PREP IS DONE ON MFU, ALL IS DONE AT COMMISSARY. PIC STATED THAT MFU IS TAKEN TO COMMISSARY DAILY TO FILL UP, THAT ITEMS ARE NOT BEING TRANSPORTED FROM COMMISSARY.** 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 multiple items missing date marks: birria, shredded mozzarella cheese x 2, queso fresco x 2, diced tomatoes, sliced tomatoes, housemade salsa verde and salsa roja and shredded lettuce. Observed items improperly date marked: shredded lettuce date marked 5/14-5/19, upon discussion with PIC, items were prepared today and menudo date marked 5/18, upon discussion with PIC, items were prepared 5/15. Per PIC, other items were prepared today. -CDI- EHS educated PIC on proper date marking system and 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed spray bottle with no label. Per PIC, contents were bleach and water for floor cleaner. -CDI- PIC properly labeled items. -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 diced tomatoes and shredded lettuce that had just been prepared cooling in prep unit. Ensure most prep is done at commissary and if it is necessary to do very small quantities of ambient prep, ensure that it is placed in lowboy freezer to facilitate rapid cooling. -CDI- PIC voluntarily discarded items. **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 .

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 2 bags containing spices with no labels. Observed one spice shaker with no label. -CDI- PIC properly labeled items. -0-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed window open throughout inspection with no active orders and window has no screen or fly fans. Ensure windows and doors remain closed when not in use or place proper protection. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in sanitizer at 0ppm. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed 3 unwashed heads of cabbage on MFU and a bag of unwashed onions. Ensure all items are washed and prepared in commissary prior to being brought on MFU. Repeated violations can result in permit action as this is a permit condition. -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 store bags being used to store bread. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cellphone stored on cutting board surface of prep unit. -CDI- PIC relocated and cleaned area. **REPEAT** -0.5-

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 food employee wash hands for less than 20 seconds and not use a barrier to turn off the faucet. -CDI- EHS educated food employee on proper handwashing procedures 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 .

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handsink. -CDI- EHS provided one. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed partially cooked tripe (per PIC) stored over RTE bread in RIC. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. -0-

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.- Observed cut lettuce prepared more than 4 hours ago at 46 & 53F in prep unit. -CDI- PIC voluntarily discarded items. -0- For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed items hot holding below 135F. Refer to temperature chart. Per PIC, they had been instructed by boss to turn off the steam table an hour prior to ending service. -CDI- PIC voluntarily discarded items. **REPEAT** -3- 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed crema, queso fresco, and horchata above 41F. Refer to temperature chart. Per PIC, queso fresco was just prepared. -CDI- PIC placed queso fresco in lowboy freezer to rapidly cool back down and voluntarily discarded other items. **REPEAT** -3- 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 cut lettuce date marked 1/5/26. Upon further investigation, cut lettuce was found to be out of temperature. EHS asked PIC when lettuce was prepared, and PIC stated it was prepared today. -CDI- EHS educated PIC on proper date marking system and item was voluntarily discarded. -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 cut lettuce prepared more than 4 hours ago that did not meet cooling parameters. Item was found cooling in large plastic container in bottom of prep unit. -CDI- EHS educated PIC on proper cooling methods and items were voluntarily discarded. If facility cannot demonstrate proper cooling at following inspections, cutting will not be permitted on MFU. -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 .

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop handle touching ice. 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 scoop handle touching masa. -0-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at prep unit in need of replacement due to multiple grooves and no longer being smooth and easily cleanable. Resurface or replace. -0-

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 top of RIC in need of cleaning due to dust/debris buildup. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored on top of retail food items in RIC. -CDI- PIC relocated items. -0-

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - Observed employee health policy available on MFU, but no signed copies of policy or acknowledgements present. - CDI - All present employees reviewed and signed policy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - Observed various TCS items holding below 135F in steam table (see temperature chart). One empty spot observed lacking a container such that heat was able to escape from steam well. Per PIC, items were placed in steam table less than 2 hours prior. - CDI - PIC rapidly reheated items to above 165F. PIC added fresh boiling water to steam well and placed empty container in missing spot to hold heat in. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed salsas holding above 41F in RIC near serving window (see temperature chart). Ambient temperature of unit read 59F. Per PIC, items were placed in unit less than 2 hours prior. PIC moved items to lowboy freezer to quickly cool. - VR - Verification required within 3 days to ensure unit has been repaired. Do not store TCS items in unit until repaired. *NOTE: All other items in unit observed to be non-TCS (bottled drinks). 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - REPEAT - Observed food handling employees lacking hair restraints. - CDI - Employees donned hairnets.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed three small holes in floor of MFU underneath RIC near serving window. Repair.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf - Observed handsink blocked by serving tray and large container of seasoning being stored inside of sink. - CDI - Employee removed items from sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - REPEAT - Observed plastic bags of raw meats stored in same bus tub as plastic bags of cooked meats in reach-in cooler. - CDI - PIC moved cooked meats to shelving above raw meats. 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 individual containers of salsa verde holding above 41F in glass door reach-in cooler. - CDI - PIC voluntarily discarded salsas stored in this unit. *NOTE: This unit is not designed for storage of unpackaged food items. ITS issued. Unit must be replaced with a different NSF commercially approved unit designed for storage of unpackaged food items or salsas must be removed from menu. Facility has 30 days to complete this task or permit will be suspended. 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 - Observed various items (rice, salsa, cooked meats, shredded lettuce, sliced tomato, cooked corn, coleslaw, pupusas) requiring date mark labels to be lacking date mark labels. Per PIC, items were prepared the day prior. PIC date marked items appropriately. - VR - Verification required within 10 days to ensure a proper date marking system is in place. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. - Pf - REPEAT - Observed raw beef thawing at ambient temperatures in three compartment sink. The only approved thawing methods on the MFU are thawing under refrigeration or during the cooking process. Permit conditions prohibit thawing raw proteins under running water on MFU due to limited sink space. - CDI - PIC moved items to refrigeration units to continue thawing.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - REPEAT - Observed food handling employees lacking hair restraints.

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. - REPEAT - Observed two sleeves of large single use styrofoam cups and a package of napkins stored directly on the floor. Do not store single use items directly on the floor.

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 floors in need of cleaning throughout MFU. Clean and increase cleaning frequency to maintain clean.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - Observed raw shell eggs stored above birria soup and grease used for tortillas in reach-in cooler. - CDI - PIC moved eggs beneath ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - Observed multiple TCS food items holding below 135F in steam table (see temperature chart). Per PIC, items were placed in the steam well an hour prior. - CDI - PIC rapidly reheated items to above 165F on flattop grill before placing items back in the steam table. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. - Pf - Observed raw chorizo and raw beef thawing at ambient temperatures in three compartment sink. The only approved thawing methods on the MFU are thawing under refrigeration or during the cooking process. Permit conditions prohibit thawing raw proteins under running water on MFU due to limited sink space. - CDI - PIC moved items to refrigeration units to continue thawing.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed food handling employees lacking hair restraints. - CDI - Employees donned hair restraints.

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 a sleeve of large single use styrofoam cups stored directly on the floor. Do not store single use items directly on the floor. - CDI - PIC moved cups to onto prep table.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed various TCS items holding above 41F in flip top prep unit (see temperature chart). Also observed salsas stored in glass door RIC holding above 41F. Per PIC, salsas were delivered to MFU around noon from commissary. Do not accept TCS items that are not 41F or below/135F or above upon delivery. PIC also stated the flip top prep unit had been opened frequently during lunch rush. EHS recommends placing items on TPHC during rush hour to avoid cold holding issues. EHS provided TPHC written procedures form via email. - CDI - Ambient temperatures and food temperatures observed to recover to 41F or below after unit was left closed for 30 minutes. *NOTE: Glass door RIC only to be used for packaged products, like bottled drinks. Do not store salsas in glass door RIC. Permit action will be taken if salsas observed stored in this unit again. 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 - Observed 5 gallon size ziploc bags of salsa lacking date mark labels. Per PIC, salsas were made and delivered to MFU today around noon. - CDI - PIC date marked salsas. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required. - P - Observed chlorine sanitizer too strong with concentrations high enough to turn test strip white. - CDI - PIC diluted chlorine sanitizer to 100ppm.

6-202.15 Protect outer openings of establishment from insect or rodent entry. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed serving window left open without a screen or other form of protection present to prevent insect/rodent entry. Observed multiple flies on MFU. Keep window closed or install a mesh screen.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed onions and mayo stored directly on the floor of the MFU. Remove from floor.

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. - REPEAT - Observed food residue and debris buildup underneath flattop grill, on shelving above three compartment sink, and on gaskets in lowboy portion of prep unit. Clean and increase cleaning frequency to maintain clean.

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 floors and walls in need of cleaning throughout MFU. Clean and increase cleaning frequency to maintain clean.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. - Pf - REPEAT - PIC unable to locate written procedures for vomit and diarrhea clean up plan. - CDI - EHS provided printed copy of written procedures in Spanish. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - REPEAT - Observed raw bacon stored directly on top of cut onions in lowboy portion of flip top prep unit. Also observed cooked pork stored in bus tub of raw meats in stand up RIC. - CDI - PIC separated RTE items from raw items. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. - P - Observed employee prep corn bowl, remove gloves to handle money at cash register, and then donned used gloves to continue food prep. - CDI - Education provided. PIC discarded gloves and washed hands before donning new gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - EHS observed red and green salsas holding above 41F in glass door reach-in cooler. RIC designed for commercially packaged unopened products only. Ambient temperature of unit read 45F. Per PIC, salsas were placed on MFU at 9AM. Salsas will be stored in lowboy or other RIC moving forward. - CDI - PIC moved salsas to lowboy freezer to quickly cool and agreed to discontinue using glass door RIC for anything other than bottled drinks. - *NOTE: Point deduction not escalated due to all other units properly cold holding. Full points will be deducted at next routine inspection if issue persists. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed one unlabeled spray bottle of yellow chemical. PIC identified chemical as degreaser. - CDI - PIC labeled bottle ‘degreaser.’

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - REPEAT - Observed food handling employees lacking hair restraints.

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 food residue and debris buildup underneath flattop grill. Clean and increase cleaning frequency to maintain clean.

5-402.14 Sewage shall be removed from a mobile food unit at an approved servicing area. - Pf - Observed wastewater leaking directly onto ground from underneath MFU. Repair leak. - VR - Verification required within 10 days to ensure leak has been repaired.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. EHS observed pic with no certified food protection manager. Repeat -1 point. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf EHS observed no diarrheal and vomiting plan on food truck. CDI EHS gave operator a vomit and diarrheal plan. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.14 Post a handwash sign at each handsink. EHS observed no handwashing sign at employee hand sink. CDI EHS gave PIC handwash signs to post at employee handsink.

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. EHS observed raw beef, pork and chicken in individually packaged ziploc bags stored together in one large bus tub at the bottom of reach in cooler. - CDI - Education provided. PIC separated items into smaller individual containers. - 1.5 points 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - Observed raw shell eggs stored above bread in reach-in cooler. - CDI - PIC moved eggs below bread. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. EHS observed corn in reach in at 48f around 2:15PM. PIC stated that it was prepared around 7:00am this morning but failed to reach 41f within 6 hours. CDI PIC voluntarily discarded corn. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - EHS observed red and green salsas holding above 41F in glass door reach-in cooler. RIC designed for commercially packaged unopened products only. Ambient temperature of unit read 50F. - CDI - PIC voluntarily discarded all salas. Do not store opened commercially packaged TCS items in RIC. Do not store unopened commercially packaged TCS items in unit until repaired. - Repeat -1.5 points - *NOTE: Three functional refrigeration units still present on MFU. Follow up visit required for long term compliance to ensure unit is holding at 41F or below if used for TCS food item storage. 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 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 - Observed corn on the cob not meet required cooling parameters while cooling in a large, tightly closed ziplock bag in reach-in cooler (see violation #20). Cooling is prohibited on the MFU per permit conditions. All cooling should occur at the commissary. - CDI - PIC voluntarily discarded corn. 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 brown sugar, oil, flour, and butter working containers lacking labels.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed canned food items, condiments, and single service items (plates, forks, etc.) stored directly on the floor underneath cooking equipment. Do not store these items directly on the floor. Excess items should be stored at the commissary.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed employees lacking hair restraints while preparing food.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands. - Pf - Observed hot water heater not plugged in upon arrival. Ensure hot water heater remains plugged in during all hours of operation to allow for access to hot water as needed. PIC plugged in hot water heater but water did not heat up over an hour. Final water temperatures of 60F observed. - VR - Verification required within 10 days to ensure hot water is provided on MFU.