COMPA TACO

*REPEAT* 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- *Observed - Dish machine sanitizer at 0ppm during time of inspection. Establishment staff will only wash, rinse and sanitize using the 3 compartment sink until dish machine sanitizer is in compliance. PIC contacted company to correct issue states they can repair sanitizer by tonight. A verification visit will be conducted within 72 hours to ensure dish machine is dispensing in compliance above 50ppm. 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

3-501.14(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 - Refried Beans from yesterday above 41F in single door standing RIC. *CDI - PIC voluntarily discarded item. 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 .

*REPEAT* 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 pork (08/14) and shredded chicken (08/10) date marked indicating over 7 days since food items initial prep date. *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 . 3-501.17 (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 - Bowl of cooked beans, rice and meat without date marking in single door standing RIC. *CDI - PIC voluntarily discarded item. 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 .

*REPEAT* 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 - Refried beans with tight suran wrap covering cooked yesterday above 41F in single 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 .

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 - Exterior of 3 metal containers stored clean with sticker residue. *CDI - PIC placed items into 3 compartment sink to be washed, rinsed and sanitized.

2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P. Observed food employee drink from water bottle without a straw while wearing gloves. CDI- PIC had employee remove gloves and wash hands before returning to task.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine at 0ppm. PIC was unable to fix unit while EHS was present. Facility shall only use single-service articles until dish machine has been repaired. VERIFICATION REQUIRED. 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

3-501.18 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 chorizo originally prepped on 5/27. 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 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 and pulled chicken cooling at a rate of 0F/min in standing RIC. CDI- EHS discussed effective cooling methods with PIC, PIC removed items to be put in ice bath, placed in standing RIC, and removed lids. 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 direct contact with undrained ice located in flip top. EHS discussed removing lettuce from container of water. *REPEAT*

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed food employee walking through kitchen drinking from water bottle without a straw. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee storing water bottle on prep table in dish pit area. Observed personal container of raw meat, per the PIC, stored at then end of 3-comp sink. EHS had PIC remove item to an area that limits chances of potential contamination of equipment or food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two containers of birria, cooked ground beef, and salsa roja being held in single door reach in unit above 41F. (See temp chart). REPEAT. CDI - PIC voluntarily discarded items. (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 .

3-303.12(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. (0)

4-501.11 Maintain equipment in good repair. Observed WIC in disrepair. PIC stated repairs would take one week. Facility has another walk in unit outside. (.5) REPEAT.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no chlorine sanitizer at low temp dish machine. Unit was ran three times with no change. CDI - Upon investigation, sanitizer line was observed with air in the line and was primed to remove air. Also, broken glass was blocking the stopper to prevent tank from filling. Glass removed and tank was filled. Upon next run the unit showed sanitizer at 100ppm. - 1.5 - REPEAT Points were not escalated due to this only being first repeat. EHS recommended unit be checked every morning before first use. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico de gallo and cooked carnitas in single door upright refrigerator above 41F. Per PIC, delivery had just been received and door was open. CDI - door was kept closed for remainder of inspection. Items were observed 41F or below at conclusion of inspection. - 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Observed Walk in cooler not functional and empty. Per PIC, unit has been down for two days and a technician has been called. Do not use unit until proper temperature can be maintained.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 and raw beef stored over raw pork in cold holding drawers under grill. CDI- PIC correctly rearranged items. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine dish machine not dispensing proper concentration of chlorine sanitizer. PIC stated she will contact company to come and repair issue. Employees will wash, rinse and sanitize dishes in 3 compartment sink until EHS verifies repairs on dish machine. EHS will follow up within 3 days. 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

3-501.18 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 container of RTE beef with date label of 4/15. CDI- PIC voluntarily discarded beef. 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 .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed bottle of pain reliever stored on shelves above and with food items. CDI- PIC moved bottle of pain reliever to suitable location.

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 secondary containers of water and flour unlabeled. Label all secondary containers.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste container in back of house employee restroom.

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 holes and paint in disrepair around soap dispenser at hand sink next to the three compartment sink. Repair.

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. EHS observed raw chicken and raw beef over cooked pork and beef in cold draw. -CDI PIC rearranged items correctly. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf EHS observed No consumer advisory on both to-go and dine-in menu for ceviche dish.

4-501.11 Maintain equipment in good repair. EHS observed rusted shelving in walk in cooler.

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P Observed loaves of bread in WIC with mold present. CDI: PIC voluntarily discarded loaves of bread.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed All TCS foods in WIC with temperatures above 41F. Ambient air temperature of WIC was measured at 43F on EHS thermometer. All food had been in unit over night. CDI: All TCS foods voluntarily discarded. PIC contacted technician to come service WIC and facility is voluntarily closing until repairs are made. PIC will contact EHS when repairs are made and EHS will follow-up. 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

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf .Observed no thermometer in facility. CDI: Employee obtained thermometer during inspection.

4-501.11 Maintain equipment in good repair. Observed WIC with an ambient temperature of 43F. Equipment is not functioning properly and not capable of maintaining TCS foods at 41F or below. VR to confirm repairs are made.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips for sanitizer on site. CDI: Employee delivered chlorine test strips to facility.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Raw eggs stored above lettuce heads in WIC 2. CDI - Raw eggs moved to bottom shelf 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 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 WIC was not holding proper temp. Of 41F or below. Foods such as pork, chicken, beef, chorizo, and rice all discarded (see chart). Refrigeration tech. Arrived during inspection to repair. Facility has two WICs and will hold all TCS foods in seconds WIC until first is repaired. VR. 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 .