TACOS AND TORTILLA FACTORY

4-501.11 Maintain equipment in good repair. Observed the bottom interior surface of 1 of 3 microwaves cracked. Repair or replace interior surface of microwave. 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 torn and ripped exterior plastic wrap on 1 of 3 microwaves. Remove wrapping so that exterior of microwave is smooth and easily cleanable.

6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable. Observed loose rubber coping under 3-comp sink. Per PIC, coping is being replaced this weekend.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. 5-502.11 Waste receptacles shall be emptied at a frequency to preclude strong odors or pest harborage. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outside dumpsters with side doors and lids open. Dumpsters were overflowing with trash and had refuse piled around sides. Dumpsters are shared with all businesses in complex. PIC to address service frequency with building ownership.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - A container with sticker residue and another container with a sticker still attached stored clean. *CDI - PIC placed items into 3 compartment sink to be washed, rinsed and sanitized. 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 - Large bus tub of Habanero Slaw in standing RIC above 41F from prepared yesterday. *CDI - PIC voluntarily discarded item. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 - 6 small plastic containers of Habanero Slaw date marked 4/6 in 3 door standing RIC. *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 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 - Large bus tub with tight fitted lid of habanero slaw prepared yesterday above 41F in 3 door standing RIC. *CDI - PIC voluntarily discarded item. 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(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. *Observed - Sanitizer bucket stored on prep table. *CDI - PIC placed sanitizer bucket onto lower shelf removing the possibility of contamination.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf- *Observed - Dry wiping cloth stored in basin of service line handsink. *CDI - PIC removed wiping cloth.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- *Observed - Shredded chicken hot held on the service line below 135F, see temp chart for details. *CDI - Food was placed into HH within less than an hour, PIC reheated item to above 135F. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf- *Observed - TCS Foods held on time without written TPHC procedures. PIC stated establishment began using TPHC close to 3 months ago. All cold held food items were written on a paper log form stating food items names, times removed from cold holding and temperature once removed from cold holding. PIC states all food is discarded after 3 hours. *CDI - EHS emailed Health Department TPHC procedures form. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

*REPEAT* 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Wet Stacking of multiple plastic containers on clean dish rack and air drying rack. Items shall be stacked to allow air drying until item is fully dried.

5-205.15 Maintain a plumbing system in good repair. *Observed - Small leak under 3 comp sinks rinse compartment. PIC stated it is scheduled to be repaired by today or tomorrow.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed a couple dented cans (jalapeños and tomatoe sauce) CDI - PIC relocated/discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.Observed metal and plastic food pans wet stacked. Allow to air dry prior to stacking.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener spike with buildup, in need of cleaning. EHS discussed cleaning frequency for can opener. CDI- can opener removed and washed/rinsed/sanitized at 3 comp sink during inspection. 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 thermometer probe with food debris buildup, in need of cleaning. CDI- thermometer cleaned during inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 1x product in hot box holding below 135F, see temp chart. EHS found that all other products holding at proper temp, PIC believes this one may not of been heated long enough or not put into holding cabinet fast enough, was just done within last hour. CDI- product reheated to 165F+, put back into hot holding. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 0ppm sanitizer in red buckets. EHS found that dispenser at sink not working properly. CDI- PIC manually mixed sanitizer, will have dispenser adjusted but will use manually until fixed. Facility has test strips to test manual solution.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. 5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster directly outside facility back door with trash accumulating at dumpster pad, some cardboard boxes on the ground outside of dumpsters. PIC stated he has had issue with shared trash with other facilities, other facilities leaving trash outside of dumpster. Ensure waste is stored in receptacles, has enough capacity to hold trash that accumulates. Ensure dumpster doors are closed to prevent pests.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico and corn on serving line cold well > 41F. CDI by discard. 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 .