TACOS DON SAMMY #3

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present during time of inspection. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 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. **REPEAT** -2- 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 shelled eggs stored behind ham in cold drawers. Observed raw chorizo, raw shelled eggs and raw shrimp stored over RTE chicken wings and cut onions in cold drawers. -CDI- PIC corrected storage order. -0- 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)./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 most items in cold drawers without date marks: RTE chicken wings, deli ham, and cooked pork or past date marks: cooked beef cheek 9/1 (discard 9/7), hot dogs 9/2 (discard 9/8), housemade salsa verde 9/7 (discard 9/13) and cooked pork stomach 7/20 (discard 7/26). -CDI- PIC voluntarily discarded items. **OVERALL IMPROVEMENT OBSERVED WITH DATE MARKING APART FROM COLD DRAWERS** **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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed no label on pump bottle. Per PIC, contents were dish soap. -CDI- PIC properly labeled bottle. **REPEAT** -1-

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 large container of white powdery substance with no label. Per PIC, contents were flour. -0-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed windows and doors open throughout inspection while no orders were present with no type of screen or other insect protection. **REPEAT** -1- 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers still intact throughout. Per permit conditions, all items must be washed at commissary prior to being brought on food truck. **REPEAT** -1- **OVERALL IMPROVEMENT OBSERVED WITH UNWASHED ITEMS.**

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 handle touching flour. -CDI- PIC removed. **REPEAT** -1- 3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed small plastic ramekin stored inside of salsa verde with no handle. -CDI- PIC removed items.

4-501.11 Maintain equipment in good repair. Observed pooled water in bottom of prep unit. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on top of prep table. -CDI- PIC removed. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at start of inspection. -CDI- PIC with CFPM arrived halfway through inspection. -1- 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 no signed attestation of EHP. **REPEAT** -CDI- EHS provided copy and all food employees present signed. 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 responding to V&D events. -CDI- EHS provided copy. -0- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. -CDI- EHS educated food employee on proper handwashing technique 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 .

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed food employee wash gloves. -CDI- EHS educated food employee on discarding gloves once a task is complete and PIC voluntarily discarded gloves. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items above 41F. Refer to temperature chart. Per PIC, items had just been prepared today. Observed sliced cheese sitting on top of cold pans in prep unit. EHS educated PIC on ensuring to submerge items into cold pan to maintain proper temperatures. -CDI- PIC placed items in freezer to cool back down. -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 (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 with a date mark label that did not match item found in container, i.e., hot dogs labeled “ham” and carnitas labeled “salchichas” (sausage). Observed multiple items past date mark: hot dogs 4/13-4/19, cactus 4/13-4/18 (discard 4/19), housemade salsas containing tomatoes 4/12-4/17 (discard 4/19) and 4/13-4/18 (discard 4/19), cow head 4/13-4/18 (discard 4/19) and chicken wings 4/13-4/18 (discard 4/19);items with no date marks: chicharron pupusas, carnitas, pozole, and chicken; items improperly date marked: rice 4/19-4/26 (discard should be 4/25) and carnitas 4/13-4/28 (discard should be 4/19). -CDI- PIC voluntarily discarded items. **4th inspection in a row with poor date marking. ITS and RCP being issued for out of control date marking at follow up visit.** -3- **3 DAY VERIFICATION REQUIRED** 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 dish soap stored in bottle that originally container vinegar and still had original label and spray bottle labeled “sanitizer” that per PIC, contents were windex. -CDI- PIC properly labeled items. -0-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed windows open throughout inspection while no orders were present with no type of screen or other insect protection. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed heads of cabbage and avocados with stickers intact in RIC. Per permit conditions, all items must be washed at commissary prior to being brought on food truck. **REPEAT** -1- -CDI- **REPEATED INCIDENTS OF UNWASHED ITEMS ON MFU WILL RESULT IN PERMIT ACTION**

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 ice scoop handle touching ice. **REPEAT** -0.5-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed no signed attestation of EHP. -CDI- EHS provided copy and all present employees signed. **REPEAT** -2- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed handwashing sink stopped up and filled halfway with water. -CDI- EHS educated PIC on proper use of handsink and sink was emptied and cleaned out. -0-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed vegetables commingled with washed RTE vegetables in container in RIC. For more information on food storage order 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 raw burger patties, raw shrimp, raw chorizo, and raw bacon stored over RTE pastor and pork pupusas in cold drawers. -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

3-501.17 (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 dates on frozen cooked items such as pozole and beef head. Observed no dates on queso fresco, mozzarella cheese, red and green salsas, and flautas stored in RIC and housemade horchata (containing condensed milk) in drink dispenser. Observed pozole date marked 1/14-1/18 (discard 1/20). Per PIC, items past date mark were prepared 2 days ago and other items in last 1-2 days. -CDI- PIC properly date marked 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 .

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 unlabeled squeeze bottles at cook/grill line and in prep unit. Observed unlabeled spice container. **REPEAT** -1-

3-302.15 Wash fruits and vegetables prior to use. Observed bag of romaine lettuce with “rinse before use” and unwashed lettuce head. Per permit conditions, all items must be washed at commissary prior to being brought on food truck. **REPEAT** -0.5-

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 ice scoop handle touching ice. -0-

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 cutting boards stored behind faucet of 3-comp sink. Observed clean utensils stored in a container with water pulled at the bottom and other clean items stored in container with visible debris. Ensure there is no standing water and that containers for storing clean items are cleaned more frequently. -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 food residue in interior surface of lowboy freezer. Increased and more thorough cleaning frequency recommended. -0-

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 water inlet cover hanging and no cover on water outlet. Ensure cover is secured at all times and provide cover for water outlet. -0- 5-205.15 Maintain a plumbing system in good repair. Observed broken handle on handsink and broken faucet at 3-comp sink. Repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items such as speaker, phone, coffee and other snacks commingled on shelving storage for single-use/single-serve and other items. Designate an area for employee items that is away from retail items. -0-0

2-101.11 (A) PIC shall be present during all hours of operation. - PF - PIC no present upon EHS arrival. - CDI - PIC arrived during inspection.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - PIC with CFPM no present upon EHS arrival. - CDI - PIC with CFPM arrived during inspection. 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 - REPEAT - PIC unable to provide employee health policy. - CDI - EHS provided printed copy of employee health policy. All present employees reviewed and signed policy. Maintain signed policies on MFU. 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 - PIC unable to provide written procedures for vomit and diarrhea clean up plan. - CDI - EHS provided printed copy of written procedures for vomit and diarrhea clean up plan. Maintain written procedures on MFU. 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 hand sink blocked by raw meat thawing in bus tub stored on hand sink as well as trash can stored on stool directly in front of hand sink. - CDI - PIC moved trash can and placed raw beef in reach-in freezer. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf - No paper towels provided at hand sink upon EHS arrival. - CDI - Employee provided paper towels at hand sink.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. - P - Observed a dead fly in pan of pineapple stored in cooler drawers. - CDI - PIC voluntarily discarded pineapple.

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 and raw burgers stored behind ready-to-eat items in cooler drawers. Raw meats should be stored in front of ready-to-eat items so that raw meats are not carried over ready-to-eat foods. - CDI - PIC corrected storage order. *NOTE: Risk control plan to be implemented at next routine inspection if storage order violations persist. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. - P - Observed TCS food items stored in grocery bags such that food items were in direct contact with bags. Grocery bags are not an approved food contact surface. Do not store food items in grocery bags directly. - CDI - PIC voluntarily discarded items.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning. - P - Observed employee cleaning dishes by only washing and rinsing dishes without sanitizing. - CDI - Education provided. EHS demonstrated how to set up sanitizer bay of three compartment sink. Employee properly sanitized dishes with chlorine sanitizer. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed various TCS items holding above 41F throughout MFU. - CDI - PIC voluntarily discarded all items. All refrigeration units observed with ambient temperatures holding at or below 41F. *NOTE: Risk control plan to be implemented at next routine inspection if cold holding issues persist. 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 - REPEAT - Observed various items in RIC (beans, pork, corn, and beans and cheese mixture for pupusas) and cooler drawers (chicken wings, pork, salsas, hot dogs, mushrooms and deli ham) lacking date mark labels. - CDI - PIC voluntarily discarded all items lacking a date mark label. *NOTE: Risk control plan to be implemented at next routine inspection if date marking issues persist. 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 - REPEAT - Observed two unlabeled spray bottles of chemicals identified as degreaser and windex by PIC. - CDI - PIC labeled spray bottles.

3-501.13 (A), (B), (C ) Use approved thawing methods. - Pf - Observed raw beef thawing at ambient temperatures in a bus tub stored on top of the hand sink. The only approved thawing methods to be utilized on the MFU are thawing under refrigeration or thawing during the cooking process. - CDI - Education provided. Employee placed raw beef back in lowboy freezer.

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 various unlabeled working containers of spices and condiments. Label.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed serving windows open without fly protection installed such as mesh screens. Install fly protection or maintain windows closed while not actively serving customers.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed only employee present on MFU lacking a hair restraint. Ensure all food handling employees utilize hair restraints.

3-302.15 Wash fruits and vegetables prior to use. - Observed bus tub of unwashed onions on dry storage shelving and avocados with stickers present stored in flip top portion of prep unit for use. All fruits and vegetables must be washed at commissary prior to placement on MFU for service per permit conditions. Store all excess unwashed vegetables at commissary.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. - Observed small plastic bowl stored in container of corn stored in RIC to use as a scoop. Remove.

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 damaged food container that was chipped/cracked as well as a lid that was damaged by being partially melted. Discard containers and other similar food contact surfaces once they become damaged and are no longer smooth and easily cleanable. - CDI - PIC discarded damaged items.

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 with emphasis in hard to reach areas underneath equipment. Clean and increase cleaning frequency to maintain clean.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - Observed employee health policy poster on MFU but no signed copies of policy. - CDI - PIC and present employees signed poster. 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 - REPEAT - Observed raw shell eggs stored above ready-to-eat foods in reach-in cooler. Also observed cooked chicken wings stored in the same pan as raw bacon in cooler drawers. - CDI - PIC moved eggs to bottom shelf in RIC and moved chicken wings to their own pan in cooler drawers.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed large pan of pastor (pork) holding above 41F in cooler drawers. Per PIC, item had been in unit since 6/6:30AM. - CDI - PIC voluntarily discarded product. *NOTE: Point deduction not increased due to all other TCS items observed properly holding at 41F or below. 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 - REPEAT - Observed various items in RIC (beans, salsa, and beans and cheese mixture for pupusas) as well as chicken wings in cooler drawers lacking date mark labels. Per PIC, items were prepared within the last two days. - CDI - PIC date marked items appropriately. 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 - Observed two unlabeled spray bottles of chemicals identified as degreaser and windex by PIC. - CDI - PIC labeled spray bottles.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - REPEAT - Observed uncovered container of cooked cactus stored in back of pick up truck. Per PIC, item was brought in the back of the truck from the commissary. - CDI - PIC voluntarily discarded product. Ensure products are covered and stored in such a manner to prevent contamination during transport. TCS items must be transported under refrigeration.

5-205.15 Maintain a plumbing system in good repair. - Observed leak at three compartment sink spray nozzle. Repair.

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC during inspection. PIC Samuel Muro arrived at the end of inspection.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. Facility has 210 days from day of permit issuance to obtain serve safe prior to points being taken. - 0 - For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed water bottle stored above grill drawers in cooking area. Maintain items below any food facility items and cleaned equipment. - 0 -

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employees cleaning, handling contaminated items, handling personal phones, and continuing reheating fries and handling food items without washing hands. Facility does not currently have functioning water under pressure. Facility has a large basin of water they are using to scoop water out of and pour over their hands to wash. CDI - Facility was closed by EHS due to no water. Water system must be working and approved by EHS prior to operating.- 2 -

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 5-202.12 Provide at least 100F water at handsinks. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed no paper towels at hand sink. Observed no water at hand sink. CDI - Facility was closed by EHS due to not having water. Paper towels were provided by sink. - 1 -

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed opened package of hot dogs stored in the the same pan as raw bacon in grill drawer. CDI - Items were separated. - 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 rice and cooked beef hot holding between 75-120F. CDI - Beef voluntarily discarded, rice rapidly reheated to 165F. 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 container of horchata stored at room temperature inside of facility dry storage. CDI - Horchata voluntarily discarded. - 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 .

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 food items in prep unit, as well as cooked wings, cooked asada, and hot dogs without dates marked. CDI - Facility dated items that were known. If date was unknown, items were voluntarily discarded. - 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-502.11(B) Provide accurately calibrated thermometers. Pf. Observed no thermometer on site during inspection. A VR will occur no later than 11/15 to check for thermometer. - 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 several unlabeled squeeze bottles of oils/sauces without labels. Label as needed. - 0 -

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door and window screens open during inspection. Maintain items closed to protect against pest entry. - 1 -

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several containers of flour and other food items stored on the floor to the left of the prep unit. Maintain items at least 6 inches off of the floor. - 1 -

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no persons with hair restraints. - 0 -

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed few wet wiping cloths by sink stored on the counter. Maintain items in sanitizer bucket once wet. - 0 -

3-302.15 Wash fruits and vegetables prior to use. Observed bags of cilantro in grill drawer with commercial packaging present. Wash items prior to bringing onto MFU for use. CDI - Facility to bring items back to commissary to wash. - 0 -

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no sanitizer strips in MFU. EHS will visit to verify sanitizer test strip have been obtained by 11/15. - 0.5 -

5-103.12 Provide water under pressure to all fixtures.-Pf Observed no water and/or under pressure in MFU. Observed large, cylindrical container of water that is used to scoop water out of to use for operation. Facility may not operate without their water system working. Facility was closed by EHS due to lack of water. Facility must gain approved by EHS prior to continuing operation. EHS will check on items by 11/15. - 0.5 -