CEMITAS EL CAMPEON

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 dust/residue on hood filters. Clean often to prevent accumulation. - 0.5 -

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed cardboard on floors in front of and under cooking equipment. REMOVE - 0.5 -

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certification for PIC on duty For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf No employee health policy. A copy of the policy was given and the PIC instructed her staff on it and had them sign it. CDI.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf No procedures onhand. A copy was given with instructions to post in the truck or keep on the truck. CDI. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing sink full of dishes. CDI - dishes moved to the 3 compartment sink so the handwashing sink could be used.

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 sitting on top of tortillas in the bottom of the fliptop. Repeat violation. Eggs moved to another spot on the bottom. CDI. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed pic does not meet qualifications for certified food protection manager. Certified manager was not onsite at time of inspection. There must be a certified manager onsite at all times. - 1 - REPEAT For more information on becoming a certified food protection manager 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 Observed raw eggs stored over ready to eat tortillas. No contamination was observed. CDI - PIC placed eggs below tortilla container. - 1.5 - REPEAT Points not escalated as this is the first repeat. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.15 Wash fruits and vegetables prior to use. Observed stickers on outside surface of avocados. Remove stickers prior to washing. - 0.5 -

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Observed pic demonstrated insufficient knowledge of employee health. CDI handout given Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed pic does not meet qualifications for certified food protection manager. CDI not required for 210 days of permit 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 CDI Handout given 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 Observed raw eggs stored over ready to eat foods. CDI reorganized 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 multiple raw proteins and sliced tomatoes cold held between 43-47f. CDI placed on temporary tphc. Discard all at 5 pm 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P observed chlorine sanitizer well over 400 ppm. CDI remade to 200 ppm

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on cutting board. CDI removed to soiled linen