MAGOS TAQUERIA AND BAR

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. PIC was not aware of the WIC being down or knowledgeable of the chlorine sanitizer bing at 0ppm while actively washing dishes. (1 pt) Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed water turned off at the hand sink adjacent to the prep sinks in the back of the facility. -CDI- Water was turned on. (0 pts)

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed carnitas with fuzzy white spots. -CDI- Respective employee voluntarily discarded without correction from EHS. (1 pt)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer at 0ppm in the dish machine while actively being used. -CDI- PIC replaced solution with new sanitizer. Solution was constantly reaching 50ppm after being changed. (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: 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 several items that were cooked from the day before that did not reach the appropriate cooling parameters such at the refried beans, carnitas, Birria, rice, and salsa verde. -CDI- PIC voluntarily discarded the necessary items. (1.5 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed virtually all TCS food above 41F while cold holding in the WIC. The ambient temperature the WIC was recorded at 46F. PIC called a technician during the inspection who added more Freon to the WIC to bring it down to an appropriate temperature. PIC voluntarily discarded all necessary items that had been holding for longer than 4 hours. 3 DAY VERIFICATION REQUIRED*** REPEAT*** (3 pts) (see comment addendum) 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 TCS food items that were cooled in deep plastic containers that were also covered in a WIC with an ambient temperature of 46F. Items were unable to be cooled correctly. -CDI- PIC voluntarily discarded the necessary items. (0.5 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed the WIC with an ambient temperature of 46F. Also observed torn gasket on the RIC on the prep line. Repair damaged gasket. -CDI- Technician came in and put Freon ion the unit to bring it down to an appropriate temperature. (0 pts)

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 heavy accumulation of build up on the wire shelves in the WIC. Also observed accumulation of residue on the ledge of the hood system. Increase cleaning frequency. (0.5 pts)

5-205.15 Maintain a plumbing system in good repair. Observed leaking faucets at the hand sink adjacent to the prep sinks when the water is turned on. Also observed leaking coming from the 3 comp sink faucet. Repair leaking. (0 pts)

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed limes and other produce stored directly above cooked carnitas and other cooked items on storage shelf second from the right upon entering WIC. PIC corrected storage order. 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 cooked pork, cooked beef, cooked chicken, sliced ham, and sliced American cheese above 41F in lowboy unit of right side prep top, the first three items were being held without temperature control next to steam well. PIC stated these items were brought out to be reheated and hot held. Salsa RIC slightly overfilled and first three rows of salsa were above 41F. EHS spoke with PIC about storing a few less rows of salsa to allow for better air circulation, PIC emptied out lowboy of prep top. CDI-PIC voluntarily discarded out of temperature items. VR within 3 days to check status of lowboy unit. 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)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed rice with discard time to 2 pm that had not been discarded after 3 pm, EHS did not observe any use of rice for customer orders. CDI-PIC voluntarily discarded rice. Ensure that all foods with a discarded time are thrown away right when time expires.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed two quat spray bottles above 400 ppm and one bottle of bleach that bleached out test strip that were not diluted with water prior to being placed into bottles, stored next to 3 compartment sink. CDI-PIC diluted bottles to get 200 ppm. EHS spoke with PIC about using dispensing system from 3 compartment sink as it dispenses out at 200 ppm and is automatically diluted. PIC stated bleach bottle is for floor and quat bottles are for tables around restaurant.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed dish machine with gritty build up around corners and top walls inside dishmachine. Ensure dishmachine is cleaned daily to avoid build up inside of dishwashing machine.

5-501.17 Provide a covered waste bin in female restrooms. Observed waste bin in shared employee bathroom without a lid.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed two mattresses stored behind dumpsters in dumpster enclosure. EHS spoke with PIC about contacting property manager to request pickup of mattresses to prevent potential pest harborage.

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 numerous bags of beef, chicken, and pork all stored in the same bin. Each protein was portioned into individual bags; no contamination was observed. CDI - PIC instructed food employee to remove proteins and separate them into different bins based on protein type. (1.5) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build up accumulating along the back of the interior wall of machine. (0)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed charred jalapeños stored at room temperature after being cooked. PIC stated these jalapeños are used as a garnish and cooked an hour prior to inspection. PIC will place the jalapeños on time with the rice from this point forward. EHS will provide facility with new copy of TPHC form. CDI - Food was voluntarily discarded. (0) 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 .

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 broken tiles by fry machine and by dish machine. Observed missing AC vent above steam well. Observed missing ceiling tile above ice machine. REPEAT. (0.5)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine in disrepair. Machine is not dispensing sanitizer during cycle. CDI - PIC was able to fix issue before end 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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine accumulating black residue around the top inner portion of ice bin. Increase cleaning frequency to avoid build up of residue.

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 soups and chicken wings cooked then frozen in freezer without date marks. Facility is date marking soups for 7 days once thawed without accounting for day 1 of prep/cook/freeze. EHS educated PIC on proper date marking procedures. CDI- Date marks were added to frozen items and corrected for soups that were being held cold in reach in unit. (0) 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 .

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 containers of dry goods and shakers of seasonings throughout facility without labels.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nesting with a few of the plastic containers used for soups. Observed wet nesting with two pans on clean dish rack. (0)

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 missing vent cover in kitchen area above steam well. Replace. (0)

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. CDI- EHS left copy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomit/ diarrhea plan. CDI- EHS left plan. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee cutting peppers with bare hands. CDI- Peppers discarded, hands washed and gloves on. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico, tomatoes and lettuce in the prep top holding above 41F. Observed shrimp, ham and hotdogs holding above 41F in the low reach in. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed concentration of sanitizer too high. CDI- Concentration corrected.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards heavily scored and stained. Resurface or replace. 4-501.11 Maintain equipment in good repair. Observed prep top unit holding above 41F.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for sink sanitizer.

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. Observed employee drink and container of donuts on prep table. Eat/drink in designated areas. CDI- items removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed multiple dishes with food debris and pans with date stickers in clean dish storage area. CDI- items taken back to dish area to be rewashed, 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(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, covered container of refried beans in WIC at 54F. PIC stated that beans were cooked last night and cooled overnight. CDI- PIC voluntarily discarded. EHS discussed proper cooling methods with PIC. 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 multiple TCS items holding above 41F in prep unit. See temperature chart. Ambient temperature of unit 53F. PIC immediately contacted repairman and unit was getting serviced during inspection. CDI- all items were moved to WIC to cool back down to 41F and below. PIC stated that items were put in unit at 10am. Unit will not be used until it is repaired. 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

3-501.19(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 rice being held on TPHC with no time label. PIC stated that rice was put out at 10am. CDI- PIC added time label.

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, covered container of refried beans in WIC at 54F. PIC stated that beans were cooked last night and cooled overnight. CDI- PIC voluntarily discarded. EHS discussed proper cooling methods with PIC. 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 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 minor food debris buildup on equipment throughout facility.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed full coffee cup without a lid stored on lip of food prep sink. CDI - PIC removed cup to dish area.

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 refried beans on steam table at 122F. Per PIC, item was just reheated. CDI - PIC placed beans on stove to reheat to 165F. - 1.5 -

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 Mexican rice stored in rice cooker at 76F. Per PIC, rice is made in small batches every two hours. No TPHC procedure was available and time was not marked on container. CDI - TPHC form was completed at time of visit and container was marked with production and discard times. - 1.5 - TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 raw beef stored in 2 door refrigerator in covered container at 46F. Per PIC, item was prepped 1 hour before inspection. CDI - Beef was uncovered and moved to WIC to finish cooling. - 0.5 - 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probe thermometer available at time of inspection. Provide thin probe thermometer for measuring food temperatures. A VR will be conducted within 10 days to verify possession of thermometer. - 0.5 -

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 bulk container of corn meal not labeled.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored on drain grate of soda machine. CDI - Scoop was placed in plastic pitcher beside ice bin. 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 knife stored between two prep units. CDI - knife was placed in dish area and clean knife was placed on prep top cutting board. - 0.5 -

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Togo container being used as scoop in bulk cornmeal container. Dispensing should be accomplished with a utensil that has a handle and is capable of repeated washing. CDI - PIC removed container and placed in trash. Scoop was provided.