QUE FRESA TAQUERIA & BAR

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed small amount of mildew on edge of ice chute at customer self-service ice machine. CDI by cleaning this surface. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple of house flies in kitchen area.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed can opener with rust on it; it also has a blade which must be removed with a tool. When next can opener is purchased, obtain NSF can opener which has a blade which can be removed with a pin so that the blade can be cleaned thoroughly and with greater frequency. Also observed containers for food which are from produce shipments; these have numerous openings which require a great deal of cleaning. Obtain food containers of food grade materials which do not have this quantity of openings to clean.

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 raw chicken to be cross contaminated with raw beef in that chunks of raw chicken were observed to be inside the container of raw beef chunks in the grill refrigerated drawer. CDI - Contaminated pieces of raw beef and surrounding pieces voluntarily discarded. 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 an insert container of cut sausage to be at a temperature of 43F in the cookline opentop refrigerator. PIC stated that the staff had just cut it within the last 20 mins as they realized they were out for their orders this morning. CDI - PIC moved to RIF to rapidly cool. 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 .

3-501.15 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 a large insert container of salsa verde cooling in the WIC at a rate of 0.06 degrees/min, which does not meet the cooling rate requirement. Salsa verde was observed to be in proper shallow metal pans and without a lid but was to be a thicker consistency and facility was observed not actively stirring. CDI - Employee placed into an ice bath and stirred salsa verde and then was observed cooling at a rate of .23 degrees/min. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed all 3 of the in use wiping cloth buckets to have quaternary ammonia solutions of 0ppm. REPEAT. CDI - Buckets emptied and refilled. Re-tested at 200-250ppm.

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 a cookline employee using a thermometer to test multiple products that were reheating while only wiping the probe off with a paper towel and not properly sanitizing the probe between uses. CDI - EHS provided probe wipe and education on proper sanitization methods going forward. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the chemical dishwasher testing at 0ppm chlorine at the time of the inspection. CDI - After multiple adjustments to the hose and priming, machine was able to hit and maintain 100-150ppm chlorine. 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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed 2 of the 3 in use wiping cloth buckets to have quaternary ammonia solutions of 0-50ppm. CDI - Buckets emptied and refilled. Re-tested at 200-250ppm.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed an insert container of chicken tinga in the hotbox at the front counter to have portions of it temping between 129-133F. REPEAT. CDI - 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 .

3-501.18 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 an insert container of beans in the hotbox that was dated marked 4/24/25. PIC and cookline employee stated that it was prepared yesterday and it was a mistake when they put the label on it. CDI - PIC corrected the date mark. 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 a plastic bucket of spring mix that was cooling in the front counter lowboy. PIC stated it had just come on the truck this morning and the employees filled the container and immediately placed it in the front counter unit. All cooling must be done in the WIC as the lowboys/RICs are not designed to drool products down. REPEAT. CDI - PIC placed container of spring mix into the WIC to rapidly cool. - Observed an insert container of rice cooling at a rate of 0.0 degrees/min in the WIC. Item was observed in a large deep container which does not allow rapid cooling of all parts of the food. CDI - PIC placed rice onto a sheet pan on a speed rack in the WIC to allow for rapid cooling. 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 .

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 the gasket to the WIC to have a build up of grime.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed items improperly stored in cold drawers; raw beef stored behind mushrooms, raw potatoes stored behind raw salmon and raw pork behind cooked shrimp. Observed raw shelled eggs stored over fajita veggies in prep unit/lowboy. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.- Observed birria consome (contains cooked vegetables) prepared prior day at 62F and 47F. Observed refried beans cooling from prior day at 46F. -CDI- PIC voluntarily discarded items. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed 3 containers of queso and 1 containers of carnitas below 135F. Refer to temperature chart. -CDI- PIC reheated items above 165F. -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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items above 41F in prep unit at grill station. Observed ambient air of unit at 57F. Observed house made sauces containing TCS items above 41F at prep unit. -CDI- PIC voluntarily discarded all items not prepared today and placed items in prep unit on TPHC until repairs can be made. **3 DAY VERIFICATION REQUIRED** **FACILITY TO HOLD UNIT ON TPHC UNTIL REPAIRS CAN BE MADE** **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 .

3-501.15 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 items prepared prior day that did not meet cooling parameters. -CDI- EHS educated PIC on proper cooling methods and PIC voluntarily discarded items that did not meet cooling parameters. **REPEAT** -1- 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 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed tongs stored on stove door handle and when door was opened, items touched floor. -CDI- EHS educated PIC on proper storage of in-use utensils and PIC placed items at dishpit to be W/R/S. **REPEAT** -0.5-

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- Observed queso and carnitas reheated to 125F and 138, respectively. -CDI- EHS educated PIC on ensuring to stir items and check temperature in multiple parts to ensure all parts of item are reheated above 165F and PIC reheated items to above 165F. Refer to temperature chart. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple items in WIC above 41F. Refer to temperature chart. Observed ambient air of unit at 46-48F. -CDI- PIC voluntarily discarded items. **REPEAT** **3 DAY VERIFICATION REQUIRED** **REPAIR PERSON CALLED WHILE EHS WAS PRESENT, WILL COME TODAY TO MAKE REPAIRS. **FACILITY USING OTHER CH UNITS UNTIL REPAIRS ARE MADE** -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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf -/3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed items in prep units and cold drawers (ie beef tongue, guacamole and pico de gallo) with today’s date. Observed housemade chipotle sauce (contains canned chipotle peppers) and other housemade TCS sauces in toppings station with no date mark. Per PIC, items were prepared two days prior. Observed tomato paste in WIC date marked 1/12 (discard 1/18). -CDI- EHS educated PIC on proper date marking system and PIC properly date marked items and voluntarily discarded items past date. -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 raw carnitas and birria cooling on ice bath in full containers with lids at little to no change in temperature after 1 hour. Observed housemade marinade containing fresh garlic and oil with no change in temperature after more than an hour. Observed raw marinated chicken cooling in cold drawers with no change in temp. -CDI- EHS educated PIC on proper cooling methods and PIC removed lids and separated items into smaller containers to facilitate rapid cooling. **REPEAT** -1- 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 .

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed shredded lettuce stored in water. -CDI- EHS educated PIC on proper storage of lettuce and PIC removed water. -0-

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored between prep unit and steam table. -CDI- EHS educated PIC on proper storage of in-use utensils and PIC moved items to dish pit to be W/R/S. -0- 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 flat tray being used as utensil to scoop rice. -CDI- EHS educated PIC on using utensil with a handle and PIC removed item.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in prep units and cold drawers above 41F. Observed ambient air of prep unit #1 at 37F. Observed housemade whipped topping on tres leches cakes in display units at 47F. Observed ambient air of unit at 47F. Observed housemade salsas containing TCS ingredients in prep units between 47-58F. Refer to temperature charts. -CDI- PIC voluntarily discarded of tres leches and placed other items in WIC or freezer to cool back down. PIC lowered temperature of display unit and temperature was at 41F at end of inspection. -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 .

3-501.15 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 items cooling at a low rate or with no change in temperature. Observed shredded lettuce cooling in WIC in tightly packed plastic container, raw meats cooling in ice bath with lids in ambient air. -CDI- EHS educated PIC on proper cooling methods and PIC removed lids and placed lettuce on ice bath to facilitate rapid cooling. **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 .

3-302.11 (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 raw chorizo stored in front of raw beef in cold drawers. **Potential for contamination.** -CDI- PIC corrected storage order. 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 mushrooms stored in front of raw chorizo in cold drawer. **Potential for contamination.** -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- Observed carnitas reheated to 118F. -CDI- EHS reheated to 171F. -1.5-

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.- Observed house made guajillo salsa prepared yesterday at 50F. Observed refried beans prepared yesterday between 42-44F. -CDI- PIC voluntarily discarded. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 housemade guajillo salsa and refried beans prepared yesterday above 41F. Cooling window missed. -CDI- EHS educated PIC on cooling methods 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 .

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 salt, pepper, oil, birria oil and water on line with no labels. -CDI- PIC properly labeled items. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed stuffs dumped in hand sink that blocks the sink from running. CDI. PIC removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken and beef in one of the RI, cold holding at temperatures above 41F. The items were cold from behind. PIC was advised to keep the unit closed at all time during prep. Unit temperature was operating as intended. 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 .

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 cleaning is required on the hood.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food employee proceed to pick up utensil off of floor then continue working with utensils in use for food without a glove change or hand wash. CDI: PIC intervened and employee discarded gloves and washed hands.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed raw shrimp being cooked on flat top. Shrimp was pulled off flat top and put into taco shell for service. Final cook temperature of shrimp measured less than 145F. CDI: EHS instructed employee to continue cooking shrimp on flat top and shrimp reached a cook temperature of 150F.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple flies in the facility. EHS confirmed pest control service with PIC.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee remove gloves and then begin to don new gloves without a hand wash. CDI-EHS stopped employee and employee washed hands then donned gloves. 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 employee described in above citation wash hands for less than 10 seconds. CDI-EHS explained proper hand washing procedure and employee properly rewashed hands. 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 .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee dump large container of ice into hand sink. CDI-EHS explained that hand washing sinks were only for hand washing and no other activity besides hand washing was observed at hand sinks throughout the rest of the inspection.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed an avocado stored on bottom of reachin cooler, on a surface that is not regularly sanitized. CDI-Avocado was removed, washed, and relocated.

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 cups stored in containers of salt, making direct contact with food. Use scoops or utensils with handles that can be stored in the upright position. 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed two knives stored between two prep units in an area with food buildup that is not sanitized every four hours. CDI-Knives were removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked stainless steel containers on racks near WIC. Utilize pyramid stacking or other methods for air drying.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed several TCS foods to be > 41 F inside reach-in and lowboy units. Refer to temperature chart for details. Items had been placed into cold holding at start of lunch rush, prior to EHS arrival. CDI - All items relocated to walk-in cooler. -1.5- For more information, please visit: http://meck.co/FoodSafety 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.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp + soiled wiping cloth on hot steam table counter top. CDI - Wiping cloth removed. -0-

4-903.11(C) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service bowls faced upward on shelving unit above make units. CDI - Bowls inverted. -0-

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink on the upper shelf over the rear prep table while loaded taquitos were being made. CDI (corrected during inspection) drink moved to the lower shelf of the prep table.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed a 1/6 pan of lemons stored in a 1/3 pan of cabbage in the cook line prep cooler top. Open food pans should not be stacked inside one another to minimize contamination issues. CDI by relocating the lemons.

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf. Observed Tuna Wonton Tacos on the TV menu boards with no asterisk indicating it is a raw product. CDI asterisk added to the tuna on the TV Menu board during inspection. Printed menu is correct.

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 For more information please visit: http://meck.co/FoodSafety 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 . Observed 3 stacked and covered pans of cooked corn that was removed from the cob in the WIC at 49F. CDI by unstacking and uncovering the pans and allowing air to circulate to the corn for proper cooling.