ANTOJITOS CATRACHOS RUBY

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 PIC wash hands and not use a barrier to turn off the faucet. -CDI- EHS educated PIC on proper handwashing procedures and PIC properly re-washed 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 .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw chorizo stored in a container with RTE hot dogs and sausages in prep unit. Observed container of raw chorizo and hot dogs stored over washed vegetables. Observed raw chuletas and carne asada stored over RTE tacos and pastelitos in RIF. All items in freezer stored outside of original packaging. -CDI- EHS educated PIC on proper storage and PIC reordered items. **REPEAT** -3- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. -P.- Observed thermometer stored as clean with visible food debris. Ensure thermometer is cleaned before and after used. -CDI- EHS educated PIC on proper cleaning of thermometer and PIC cleaned thermometer. **REPEAT** -1.5- 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed quaternary sanitizer at 500ppm. -CDI- EHS educated PIC on proper sanitizing concentrations and PIC diluted to proper concentrations. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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: cut cabbage, queso fresco, hot dogs, sausage, housemade salsa verde (contains cooked tomatillos) and housemade salsa roja (contains cooked peppers) or past date mark: Chiramol (contains diced tomatoes, cucumber and onion) date marked 9/30 (discard 10/6) and hot dogs 9/18 (discard 9/24). Per PIC, cut cabbage, queso fresco, and salsa verde was prepared prior day. -CDI- PIC properly date marked items prepared prior day and voluntarily discarded other 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 multiple squeeze bottles missing labels and 2 containers with white substance with no label. Per PIC, white substance was sugar. Most squeeze bottles were labeled with date marks. Ensure to put label with common name. -0-

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 stored on bottom shelf next to microwave. Ensure to store in a clean and protected location. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed no test strips for quaternary sanitizer. **10 DAY VERIFICATION REQUIRED BY 10/18/26** -0.5-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items commingled with retail items in prep unit. **REPEAT** -0.5-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed EHP that did not include restrictions and exclusions and no signed attestation of EHP. Observed one food employee, primarily cashier, who stated that he did not know anything about FBI. -CDI- EHS educated, provided updated form, and food employees signed at time of visit. -0- 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 cleaning sponge stored in handsink. -CDI- PIC removed items. -0-

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed washed head of cabbage stored directly on storage rack of prep unit. -CDI- EHS educated PIC on proper storage of food and items placed in container. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed ziplock bag of RTE beef for tacos stored directly on top of vacuum sealed raw bacon. PIC stated bacon belonged to employees. Observed raw carne asada stored over RTE chicken taquitos and RTE chicken. -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

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method. -P- Observed PIC clean dishes without following a sanitizing step. After EHS educated PIC on ensuring to sanitize, PIC did not fully submerge items into sanitizer water. -CDI- EHS educated PIC on proper W/R/S methods and ensuring to fully submerge items in sanitizer water and PIC properly sanitized items. 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 . 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. -P- Observed in-use knife and spoon that per PIC, had been in use for more than 4 hours. -CDI- EHS educated PIC on cleaning frequency and items moved to dishpit to be W/R/S. EHS suggested that MFU bring extra set of in-use utensils to avoid having to clean frequently/on the 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: 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 . 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. -P.- Observed FCS of thermometer stored as clean with visible food debris. -CDI- EHS educated PIC on cleaning before and after use and PIC cleaned thermometer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed some items above 41F in prep unit and RIC. Refer to temperature chart. -CDI- PIC voluntarily discarded items. EHS educated PIC on maintaining crema in bottom of prep unit or not filling it up all the way and ensuring that cheese (and any other TCS items are fully submerged in cold holding unit. Items were observed sitting on top of cold holding containers in prep unit. **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 .

3-501.17 (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 mark on cut cabbage. Observed chicken pastelitos and taquitos date marked 3/16 (discard 3/22) and carne for tacos date marked 3/19 (discard 3/25). Per PIC, items were improperly date marked and prepared 1-2 days prior. -CDI- EHS educated PIC on proper date marking system, ensuring that date stickers are removed and containers are properly W/R/S after use 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 .

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 carne asada cooling in RIC. Per PIC, items had been cooked on MFU. Per permit conditions, cooling permitted with use of “blast chiller or WIC, shallow metal pans”. These items are not on MFU, therefore, cooling is only permitted in commissary. EHS educated PIC on not cooling any items on MFU and that if hot items are prepared/cooked on MFU, they must be held hot and discarded at EOD or taken back to commissary to cool back down and PIC voluntarily discarded items. -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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC engaging in food prep with bracelet. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in soapy water. -CDI- EHS educated PIC on proper storage of wiping cloths and items removed. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed onions and avocados with stickers still intact stored in RIC. Per permit conditions, “This MOBILE FOOD UNIT is prohibited from the processing of raw animal food and washing of vegetables based on its insufficient prep table/sink space and operation is limited to cooking and assembly of pre-prepared foods”. Ensure all washing of fruit and vegetables is done at commissary kitchen. **REPEAT** -0.5-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food commingled (raw bacon stored with RTE carne/beef) and stored over retail food in RIC. -CDI- EHS educated PIC on proper storage of employee items and items relocated. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 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. Observed one (1) bag of thawing raw chicken in standing RIC above ready to eat food (tortilla) and two (2) bags of raw chicken in standing RIC above bin of raw steak. CDI - EHS reorganized contents of standing RIC to prevent potential contamination. EHS provided storage order guides in English and Spanish. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed two (2) portions of ready to eat food (one uncut cabbage head and one cabbage half) stored on relatively clean rack next to prep unit. CDI - PIC and EHS used gloved hands to rotate cabbage portions to clean containers; cut portion was place into standing RIC to cool correctively. 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 two (2) portions of TCS foods (cut cabbage head on shelf, queso fresco bin stored above fill line in prep unit) at temperatures above 41F. Per observation and conversation with PIC, TCS foods had been out of refrigeration for less than 4 hours. CDI - Food items were rotated to proper cold holding storage for corrective cooling. 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). Observed multiple (approximately five (5)) TCS, non date mark exempt foods in prep unit (queso fresco bag, opened hot dogs, bin of prepared salsa) and standing RIC (thawing taquitos, cooked beef) without proper date marks. CDI - PIC confirmed dates of preparation for all non date marks exempt TCS foods. PIC and EHS reviewed date marking requirements, including thaw date marks for TCS foods, and affixed date marks to all undated food items as required. 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 one (1) unused bucket of QAC sanitizer (produced via steramine tablets) held at three compartment sink drain board. Sanitizer was tested at approximately 500 ppm. CDI - EHS diluted sanitizer to a strength of approximately 200 ppm QAC sing available water.

3-302.15 Wash fruits and vegetables prior to use. Observed one (1) bunch of uncut plantains at storage shelf with stickers still attached. EHS advised PIC to thoroughly wash all produce prior to storage on MFU.

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 one (1) metal spoon stored in container of queso fresco with handle touching food. CDI - PIC removed spoon handle from food using gloved hand.