CONDADO TACOS

Observed PIC not certified CDI instruction REPEAT

Observed wet, wiping cloth, stabilizing cutting board

Store clean equipment in a clean dry area observed and allowed to air dry observed metal pans wet stacked

Observed heavy food, debris, and soil accumulating on Sheldon and inside prep coolers throughout kitchen

Observed no coronary ammonium test kit for “sanitizer verification required

Provided designated area for employee belongs, observed employee, beverage, and cell phone on prep table

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC not certified. Repeat. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed steak hot held at 122 degrees F. CDI, steak reheated to 190 degrees F. 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 cotija cheese with prep date of 3/1 and slaw without prep date. CDI, foods 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 1 food prep employee wearing watch when prepping tacos. Repeat.

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 ramekin small container used as scoop in cheese.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed ice wand stored in dusty area on top of ice machine.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC not have active current ANSI accredited certified food protection manager certification. CDI by instruction. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 1 food employee not vigorously rub hands for required time when washing. CDI, employee rehashed 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed sour cream cold held between 44 and 45 degrees F. CDI, sour cream voluntarily discarded. 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 .

3-501.15 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 salsa cooling in deep covered containers. CDI, salsa relocated to shallow uncovered containers and placed in walk in cooler to rapidly cool. 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 fly near back walk in cooler and office area.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food prep employee wearing watch.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers wet stacked on storage rack at ware washing area.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed chlorine test kit available wet and not providing accurate sanitizer concentration when used to test sanitizer. CDI, new test kit provided for chlorine sanitizer while on-site.

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 some soil buildup on shelving throughout and inside prep refrigerators .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed backpack on prep table .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple squeeze bottles of TCS sauces holding above 41F in various prep units throughout facility during inspection. See temperature chart. Bottles were being stored in hotel pans in top portions of prep unit, and bottles were taller than air curtain in units. CDI - PIC voluntarily discarded. EHS advised PIC to keep bottles in bottom portions of unit moving forward. 0 pts. 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(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 TPHC stickers for various TCS sauces baring a start time of 10:30am, and a discard time of 3:00pm, extending the hold time 30 minutes over the allotted 4 hours. When prompted to correct times by EHS, employee changed start time to 11:00am, keeping discard time at 3:00pm, despite the bottles being out of temperature control earlier than 11:00am. CDI - Time labels were corrected to reflect a start time of 10:30am and a discard time of 2:30pm. 1.5 pts.

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 measuring cup being used as a means to dispense sugar being stored in container with the handle in direct contact with the food. Ensure all dispensing utensils are stored in a manner that does not promote contamination of the food. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed many hotel pans being stored as clean in dish pit area while wet stacked together. CDI - PIC unstacked all hotel pans to allow them to properly air dry. Repeat. 1 pt.

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 employee food bin being stirred above customer foods in WIC. Ensure employee food ids not stored above customer foods. Repeat. 0.5 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple squeeze bottles and squeeze bottle tops being stored as clean with visible debris inside. CDI - PIC removed dirty utensils and placed in dish pit to rewash. Repeat. 3 pts. Risk Control Plan to be discussed if no improvement by next 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 .

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 two pans of pico de gallo being held in prep unit and WIC baring an expiration date of 2/10. Facility has a two day holding window, pico had been prepped on 2/8. CDI - PIC voluntarily discarded. 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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in sanitizer with concentration of about 50ppm quat during inspection. CDI - PIC replaced sanitizer with solution that was maintaining proper dosage. 0.5 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple plastic hotel pans being stored as clean while wet stacked together. CDI - PIC separated pans and allowed to air dry. Repeat. 1 pt.

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 food residue on inside of microwave and on various shelves throughout kitchen area during inspection. More thorough or frequent cleaning needed to preclude pest harborage. 0 pts.

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 employee drink being stored in conjunction with customer food during inspection. CDI - PIC moved drink to appropriate location. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed many utensils being stored as clean while visibly soiled with food debris during inspection. PIC began to move utensils to dish pit to be recleaned, but may more were in need to cleaning. EHS will follow up to ensure proper cleaning procedures are being followed. 10 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: 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 steak being held in hot cabinet maintaining a temperature of 126F during inspection. PIC stated that steak is cooked to 135F before being placed into hot holding, and had briefly been removed from temperature control to prepare a customer order. CDI - Employee reheated steak to 174F before placing back into hot holding. 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed single use portion cup intended to scoop out cotija cheese being stored in direct contact with the food. EHS recommended using a utensil with a handle to preclude possible contamination of food. CDI - PIC discarded cup and replaced with tongs.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed many plastic hotel pans being stored as clean while wet stacked together during inspection. All items must be air dried before stacking together.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door ajar during inspection. CDI - PIC closed 5-501.111 Keep storage areas and bins for waste in good repair. Observed dumpster area littered with debris during inspection. Ensure employees are aware of their duty to maintain cleanliness in dumpster areas. EHS note - Establishment shares dumpsters with other facilities in strip. Debris and litter in dumpster area appears to come from neighboring establishments.

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 hand soap dispenser detached from wall and being stored atop paper towel dispenser during inspection. Repair or replace.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed splatter and food debris in microwave, increase cleaning frequency.

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 build up of food debris in bottom and sides of prep units. Clean as needed. Repeat

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal and plastic pans wet stacked.

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 build up of food debris in bottom and sides of prep units. Clean as needed.

5-205.15 Maintain a plumbing system in good repair. Observed pipe below hand sink near prep top leaking while in use. Repair.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple utensils, metal and plastic containers with food debris while being stored as clean. CDI: Items were placed to be washed/rinsed/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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of plastic and metal containers wet stacked. Ensure items are properly air dried.