TACOS & MAS

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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a metal container being stored in the hand sink in the front of the facility. EHS also noticed that there was food residue in the same hand sink from where food had been dumped into the sink. Do not use hand sinks for anything other than handwashing. -CDI- Container was removed. EHS educated PIC on hand sink use. (1 pt)

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 being stored containers of RTE beans in the WIC. No contamination was observed. -CDI- PIC immediately corrected the storage order. (0 pts) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no working thin probe thermometer on site during the inspection. 10 day VERIFICATION REQUIRED*** (0.5 pts)

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed one dented can being stored with other cans that were not damaged or dented. -CDI- PIC voluntarily discarded the damaged can. (0 pts)

4-501.11 Maintain equipment in good repair. Observed slightly torn gasket on the WIC. Repair damaged gasket. (0 pts)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty during inspection. A certified food protection manager must be present during all hours of operation. (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of bleach stored at the 3 compartment sink labeled as degreaser. -CDI- PIC correctly labeled the bottle of bleach. (1 pt)

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. Observe large plastic container of sugar without label. -CDI- PIC labeled the container. (0 pts)

3-303.12(A) Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water. Observed shredded lettuce stored in ice water in the WIC. -CDI- PIC drained the water from the shredded lettuce. (0 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed vegetable dicer with accumulation of food debris. -CDI- PIC placed it in the dish pit to be W/R/S. (0 pts) 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 .

3-501.18 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 salsa verde and salsa roja without date marks. PIC stated that the salsas were made the day prior to inspection. -CDI- PIC correctly date marked the salsas. Due to improvement from last inspection, points not escalated. (1.5 pts) REPEAT*** 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 .

4-501.11 Maintain equipment in good repair. Observed damaged blade on vegetables dicer. Repair or replace the necessary piece of equipment. (0 pts)

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy agreement on sight during inspection. -CDI- EHS emailed a copy of the employee health policy agreement. PIC was able to explain the restriction and exclusion to EHS. (0 pts) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed cooked rice, cooked pork, and shredded lettuce that had been prepared and cooled the day before with no coverings. -CDI- PIC immediately placed coverings on the necessary items. (0 pts)

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 shredded lettuce, cooked pork, rice and diced tomatoes without date marks. PIC stated that the items were prepared the day before. Facility was allowed to keep the food items. -CDI- PIC correctly date marked the necessary items. PIC voluntarily discarded the rice. (1.5 pts) 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 one bottle of oil without a label and two spice shakers that were not labeled. -CDI- PIC labeled the in-use containers. Due to severity, no points taken. (0 pts)

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a spray bottle of degreaser stored above the 3 compartment sink that was not labeled as to its contents. CDI - PIC labeled bottle.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed cases of soda stored directly on the floor, adjacent the entrance to the front counter area.

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 the ice scoop to the small front counter ice bin to be submerged in the ice, with the handle touching the ice inside. CDI - PIC removed scoop and placed into a separate clean pan.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensil stored on grill in water under 135F. CDI - PIC heated water to maintain 135F or above.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stacked wet on clean utensil shelving. - 1 - REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in the ladies restroom. CDI - PIC restocked towels at time of inspection. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed two containers of used oil blocking access to the back of house handwashing sink. CDI - PIC moved containers. - 1 -

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed zucchini and squash stored on shelf above cooked pork. No visible contamination was evident. CDI - PIC rearranged storage order to eliminate potential for cross contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several metal pans on clean rack with date labels still on outside surfaces. Some stacked had residue on interior. CDI - PIC placed items in dish area to be w/r/s. - 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: 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked onions and peppers on hot hold prep line below 135F. Items were double panned. All other items were 135F or above. CDI - items were put on emergency TPHC and next batch will be single panned. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed spices and spray bottle with oil unlabeled at the flat grill station and sour cream at the prep line. Label all containers outside original packaging.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stacked wet on clean utensil shelving. - 1 - REPEAT

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 cups stored at front counter and lids at self serve drink station exposed to potential customer contamination. Cups were out of covering and lids were inverted with drink side up. Store in original packaging to provide protection or move to an area not where contamination may occur.

4-501.11 Maintain equipment in good repair. Observed cold holding unit (double door refrigerator in back)not functioning at time of inspection. Additional cold holding units were available. Repair or remove equipment that is not functional and not being utilized. Points not escalated due to one unit (grill drawers) repaired since prior inspection - 0.5 - REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed front handwashing sink with slow drain. Repair to allow for free running drain.

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 return air vent in prep area with heavy dust build up.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stacked wet on clean utensil shelving. CDI - PIC separated pans to allow for continued air drying. - 0.5 -

4-501.11 Maintain equipment in good repair. Observed two cold holding units (double door refrigerator in back and grill drawers in front line)not functioning at time of inspection. Additional cold holding units were available. Repair or remove equipment that is not functional and not being utilized. - 0.5 -

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager present during the time of the inspection, however food establishment does have a team member with serve safe certification. Recommend getting other members the certification. Information given to look up future ANSI accredited classes. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handwashing sink due to dispensers not properly functioning. Handsoap was provided during the inspection.

4-501.11 Maintain equipment in good repair. Observed hand soap dispenser not properly functioning at both hand washing sinks. Repair or find another means to provide soap at handwashing sink.

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. Ensure that employee drinks aren’t stored on prep stations or areas where contamination of food cannot occur. CDI- Drink moved during the inspection.

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 shrimp stored above ready to eat foods.CDI- Foods were reorganized to prevent possible contamination from occurring. 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 sour cream on main line in squeeze bottle at a temperature of 53F due to the squeeze bottle being stored above prep line. CDI- Sour cream discarded during the inspection. 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 two spray bottle of bleach and degreaser without labels attached.

5-501.17 Provide a covered waste bin in female restrooms. Observed no cover on waste bin in female restroom.

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 two trays of salsa without date marking. CDI PIC date marked salsa. 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 .

5-501.17 Provide a covered waste bin in female restrooms. Observed no cover on waste bin in female restroom.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on shared dumpster.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of bleach sanitizer unlabeled. CDI: bottle labeled 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bleach spray bottle stored on prep table with utensils and cutting board laying around. CDI: spray bottle removed. -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 spices and spray bottle with oil unlabeled at the flat grill station. CDI: containers labeled. -0-