QUE ONDA TACOS + TEQUILA PLAZA

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. -Observed floor paint peeling. Floor will need resealing either of paint or other sealant that allows for no absorption and is easily cleanable.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw shrimp stored above ready-to-eat brussel sprouts in the reach-in-freezer. -CDI- PIC corrected storage order and moved the raw shrimp to the bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P- Observed grilled chicken at 158F for a final cook. Chicken must reach an internal temperature of 165F for a final cook. -CDI- Chicken was not removed from the grill and food employee continued cooking the chicken to reach 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed tinga empanadas, beef empanadas, and raw swipe fish in prep lowboy above 41F (see temperature chart). All other TCS items in the unit were observed at or below 41F. Ambient temperature of unit was observed at 40F. PIC stated all items were stored in unit overnight, and PIC checked food temperatures at 11am and stated empanadas and swipe were all at 41F. Observed cooked rice in prep lowboy 2 above 41F. All other TCS items in unit were at or below 41F. -CDI- PIC voluntarily discarded the tinga and beef empanadas and cooked rice. Because swipe has been above 41F for less than 4 hours, PIC moved swipe to RIF for rapid cooling. By 2:40pm, EHS observed raw swipe at 38F (within the 4 hour cooling timeframe). EHS and PIC discussed utilizing the WIC or RIF for cooling, not the prep units. -REPEAT- 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 cooked chicken wings without a date mark in the under-grill drawer. -CDI- PIC voluntarily discarded the chicken wings. 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 .

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. -Observed floor paint peeling. Floor will need resealing either of paint or other sealant that allows for no absorption and is easily cleanable. -REPEAT- No point escalation due to great improvement noted since last inspection. Facility began painting walls and flooring to re-seal. PIC stated facility is set to have flooring resealed in next couple weeks.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Mulitple items in right prep top and top cold drawer holding above 41F. CDI PIC voluntarily discarded items. Ensure drawers and tops of prep tops remain closed in between use. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf During thaw process that is not followed by cooking within 4 hour period, raw proteins must remain 41F and below. Observed shrimp thawing under running water, shrimp temps were holding above 41F. CDI PIC placed shrimp above 41F in WIC.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies around back door in prep area.

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 walls around outlets and floors along edges with dust accumulation. More frequent cleaning is needed. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Floor paint peeling. Floor will need resealing either of paint or other sealant that allows for no absorption and is easily cleanable.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw octopus stored over crema and other ready to eat items. Observed raw chicken and beef stored over raw vegetables in cold drawers. CDI order switched. Repeat. 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 containers stored as cleaned with sticker residue, stacked so that the sticker residue was touching the inside, food contact surface of the next container. CDI PIC moved items to dish area for re wash. Repeat 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time stamps on salsa. Items was still 40F and was placed in time 1/2 hour prior. CDI PIC placed time stamps on salsa.

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 in use knife stored stuck in side of prep top touching unclean portion of prep top. CDI PIC placed knife to be re washed.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with deep cuts, no longer smooth and easily cleanable. CDI PIC took cutting board out of service.

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 walls around outlets and floors along edges with dust accumulation. More frequent cleaning is needed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish stored over salsas and other ready to eat food. CDI Fish was placed on bottom shelf below RTE food. 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 containers stored as cleaned with sticker residue, stacked so that the sticker residue was touching the inside, food contact surface of the next container. CDI PIC moved items to dish area for re wash. Repeat 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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut tomatoes that were cut yesterday, placed in WIC in large, deep well plastic container with tight fitting lid holding above 41. Container was undisturbed since placement into WIC yesterday. CDI PIC voluntarily discarded. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=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 cut tomatoes from yesterday that were placed in a large, deep well plastic container with a tight fitting lid holding above 41F. Item was not removed since placement into WIC yesterday. Item did not cool properly. Use shallow, metal, open pans. Do not cover until reaches 41F or below in the correct cooling parameters. CDI Item was voluntarily discarded. 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 .

4-501.11 Maintain equipment in good repair. Prep unit on left on line has no handle on lid. Repair or replace.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed containers stored as cleaned with sticker residue, stacked so that the sticker residue was touching the inside, food contact surface of the next container. CDI PIC moved items to dish area for re wash. 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 cheese in hot box holding below 135F. PIC stated the items had been placed in there around 10:45. CDI PIC voluntarily discarded items. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items on prep line in prep top 1 that were holding above 41F. Observed raw chicken and salmon in cold drawer holding above 41F. PIC stated had been placed in there around 10:45. Prep top is being held open during rushes for extended periods of time. No explanation for salmon, other items in cold drawer holding 41F and below. The cold drawer with the chicken was over filled. Suggested to either keep prep top closed or place prep top TCS items on TPHC during rush time and not overfilling cold drawers with TCS items. CDI Items were voluntarily discarded. Will come back for long term compliance visit. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers stacked clean still wet and stacked on each other. Allow for air drying to complete before stacking dishes, utensils, containers, equipment, etc.

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 roja tomato based sauce reheating in hot box below 165F after two hours since item placed in hot box for reheat. CDI PIC voluntarily discarded item.

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 large vat of roja sauce holding above 70F after two hours of cooling. CDI. PIC voluntarily discarded. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa and condiment sauces with TCS items as ingredients holding above 41F. in ice buckets. CDI Sauces placed in WIC to quickly cool, and salsa placed on TPHC going forward, paper work filled out during inspection. 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 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 Large vat of roja sauce cooling on prep top in ambient air temperature at 95F after 2 hours. CDI. PIC voluntarily discarded. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies around back door in prep area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two metal containers of food sitting directly on the floor. CDI Items moved to prep area table tops.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes hed in sanitiezer that read 0ppm quat sanitizer. CDI. Buckets emptied, refilled and tested to 150 ppm

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 debris under equipment and along edge of floor.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in 3 comp sink at 0 ppm chloro. CDI PIC corrected concentration and re washed items previously cleaned. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Food containers and cooking pots with food residue and sticker residue. CDI Items rewashed. Can opener with food residue on blade, vegetable cutter with food residue. CDI Items re washed 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 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.Observed inside of ice machine with build up. Needs more frequent cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed RIC up front with house made habanero, verde salsa, and milk holding above 41F, ambient temp of RIC holding above 41F. CDI TCS items discarded. RIC will not be used for TCS items until repaired, this RIC not necessary for operations. 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 .

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 no TCS items in the prep tops with date marking. CDI PIC date marked all items 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 . 3-501.18 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 date marking in WIC with current day. Upon investigation, these items were not prepared today but Sunday. CDI PIC stated misunderstanding on date marking requirements. Items were date marked with day of prep. VR 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 .

4-501.11 Maintain equipment in good repair. Small drink RIC in front is holding ambient above 41F. Requires repair. Ice machine lid has cracked seal. needs replacement.