MAIZ AGUA SAL TORTILLERIA

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed no signed employee health policies on site at the time of the inspection. The previous kitchen manager has left and the new manager and staff are not sure where they were kept. CDI - EHS provided new employee health policies to the PIC and all employees onsite signed. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed an insert container of chicken breasts to be in the cookline steamtable with the chicken breast at the top of the container and out of the liquid inside the container to be at a temperature of 95F. CDI - PIC voluntarily discarded out of temperature chicken breast. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed insert containers of pickled onions, shredded cabbage, panela cheese, corn salsa, and a squirt bottle of crema to all be at temperatures of 46-49F in the left side of the cookline opentop across from the stovetop. Right side of the unit and the lowboy portion was observed to be at 41F or less. Left side lid was observed to be not fully shut due to condiment bottles being stored in the opentop and blocking the lid from shutting. All items were placed into the unit during the lunch rush and were out of temperature for less than 1.5 hours. REPEAT. CDI - PIC moved all out of temperature items to sheet pans in the WIC to rapidly cool. 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 no written TPHC procedures on site for portioned cups of salsa verde ands salsa roja that are kept on the expo counter. Items were properly time stamped but due to the kitchen manager change recently the staff were unable to locate the written procedures. CDI - EHS provided new TPHC written procedures form and had the PIC fill it out at the end of the inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P - Observed a spray bottle of “Zevo Ant & Roach Killer” to be stored on an upper shelf above the food prep sink. Pesticide is not approved for commercial use. CDI - PIC voluntarily discarded.

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 a small insert container of shredded cheese and a large insert container of prepped quesadillas to be at temperatures of 54-59F in the cookline opentop closest to the tortilla making room. Cookline employee had just prepped the quesadillas using the insert container of shredded cheese and then both were placed back into the opentop, which is not designed nor approved for rapid cooling. REPEAT. CDI - PIC relocated both items to the WIC 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed cookline employees wearing watches and bracelets at the time of the inspection. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed a metal muffin pan stored in a bin on a lower prep shelf with other cleaned pans/dishes below the cookline with food debris on the food contact surfaces. PIC stated having not used the pan in a long time. CDI - PIC voluntarily discarded out of use pan. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed 2 squirt bottles of crema at the cookline, one in the opentop across from the fryers and another on ice across from the large flattop grill, to be at temperatures of 46-55F. PIC stated both were prepared that day and both bottles did have today’s date mark on them. CDI - Moved to WIC to rapidly cool. EHS informed the PIC that condiment bottles are notoriously difficult to keep in temperature in opentops and on ice and advised that they keep the bottles in the cookline lowboys throughout service or to hold them using TPHC groins forward. 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 2 insert containers of chorizo in the cookline opentop refrigerators with the date mark of 12/30, making today day 8. - Observed an insert container of pork tamales in the cookline lowboy across from the fryers with the date mark or 12/28, making today day 10. REPEAT. CDI - PIC voluntarily discarded all past date items. - Observed an insert container of corn salsa in the cookline opentop refrigerators with across from the fryers that was not provided with a date mark at the time of them inspection. PIC stated it was from a bulk batch in the WIC, which had a date mark of 1/3. CDI - PIC date marked in use container of corn salsa. 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 an insert container of raw marinating beef cooling after prep at a rate of 0.0 degrees/min. Container observed was deep and had the lid on it, not allowing for proper air flow to the product. CDI - Lid removed to allow for proper air flow. Item observed cooling at a proper rate 30 mins later. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed both cookline employees wearing watches at the time of them inspection.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed both the handwash sink at the cookline and the handwash sink at the tortilla making room to have food/drink debris in the handwash sink basins. Handwash sinks may not be used as dump sinks and must only be used for handwashing. CDI - Drink debris washed down and food debris removed from the drain. EHS educated PIC on proper handwash sink usage.

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 a container of cooked chorizo in the cookline opentop refrigerator with a date mark of 8/15, making today day 11. PIC stated that is incorrect as he personally had made the most recent batch due to them running out. All other containers from same batch dated 8/22 in WIC. CDI - PIC redated container of chorizo. - Observed a container of cut lettuce in the lowboy portion of the cookline opentop that was dated marked 8/15, making today day 11. PIC was unsure if this was a mistake or not. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 pre-portioned containers of salsa verde and salsa roja being held on time at the expo counter with a time stamp of 10:40am-4pm. PIC was knowledgeable about the requirements of TPHC and how to follow proper procedures and states it must’ve been a mistake from his waiters who labeled it this morning. CDI - TPHC label corrected to appropriate end time of 2:40pm.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a chemical spray bottle of window/glass cleaner stored on the lower shelf of the rolling cart in the dishwashing area that was not labeled as to its contents. REPEAT. CDI - PIC labeled chemical spray bottle.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed no chlorine test strips on site at the time of the inspection. The dishwasher on site was observed to be a chemical dishwasher and was observed fully functional at the time of the inspection. 10 day VR to observe compliance.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee phone stored on a dry storage shelf above/amongst dry goods. - Observed 3 employee drinks stored on the lower shelf of the small prep table in the back kitchen area, next to and amongst cleaned dishes/equipment such as a blender and robotcoup.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee handling raw steak with gloves hands and used the same gloved hands to handle RTE foods. CDI - EHS instructed PIC to discarded dish and have employee removed gloves and wash hands. 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 employee washing hands for less than 20 seconds and re contaminated hands by turning off knobs with hands. CDi - PIC gave education to employee on how to properly wash hands. Employee was observed following proper procedures. 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 .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand washing sink near tortilla machine. CDI - PIC provided paper towels.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed shredded chicken and shredded beef hot holding below 135F at steam table. CDI- PIC voluntarily discarded both containers. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed house made mayo sauce with raw shell egg yok, portioned cups of salsa verde, and salsa roja above 41F. CDI - PIC voluntarily discarded. 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 .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf House-made green mayo, containing raw shell egg yolks, was observed. The final product is not cooked. The menu does not include an asterisk linking this item to the consumer advisory. PIC discarded the unlabeled secondary squeeze bottle. The item was observed at a temperature above 41°F 10 DAY VR required for long term compliance on menu or change in ingredients.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed original windex spray bottle with degreaser fluid inside. CDI - PIC added correct label.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies throughout kitchen area.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up on inside panel of ice machine. Increase frequency of cleaning unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked chorizo from 2/1/25, and corn salsa from 1/31/25 above 41F in both flip top units. CDI - PIC voluntarily discarded two containers of each food. Observed two secondary squeeze bottles of crema above 41F sitting on prep top. CDI - PIC voluntarily discarded both bottles. 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 secondary spray bottle of bleach sanitizer with a high enough concentration to bleach-out test strip under prep table. CDI - PIC voluntarily discarded solution.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies throughout kitchen area. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front doors open without fans turned on. Fans must remain on when doors are open.

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 single service cup used as a scoop for masa flour. CDI - PIC removed single service cup. 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 single service cup used as a scoop for dry rice and dehydrated hibiscus flours. CDI - PIC removed single service cup.

4-501.11 Maintain equipment in good repair. Observed three hand washing sinks leaking from possibly from splash guard not having seal to hand washing sink. REPEAT 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed three hand washing sinks no fully sealed to wall and very loose to touch. 3-304.16 Except for refilling a consumers drinking up or container. Tableware or utensils may not be reused for second portions. 4-501.11 Maintain equipment in good repair. Observed one hand washing sink where the hot water knob wouldn't turn off. CDI - PIC was able to correct the issue with the hot water knob.

6-301.14 Post a handwash sign at each handsink. Observed two hand washing sinks in kitchen without hand washing signage. Signage in English and Spanish was given out. 6-301.14 Post a handwash sign at each handsink. Observed female/male restrooms used by employees without hand washing signage. Signage in English and Spanish was given out.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed clear containers of chicken fat/grease, cooked cactus and cut lettuce in strainer without and sort of covering or lid in WIC that has been cold holding. CDI - PIC was able to place lids on items

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 cooked tamales in flip tip with date marking 7/13-7/19. CDI - PIC voluntarily discard food. 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed clear contains of cooked soft beef tacos and cooked steak not date marked/labeled in flip top. CDI - PIC was able to demonstrate food was cooked yesterday from labeling in WIC. EHS allowed PIC to proper date mark/label foods. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several secondary squeeze bottles near grill and in low boys not easily identifiable without any labels. CDI - PIC was able to place labels on secondary bottles.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without any hair covering.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed three hand washing sinks no fully sealed to wall and two prep sinks.

4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed rinsing step skip when manual ware washing was observed. Educated PIC on when to use the rinse compartment of 3-comp-sink.

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 black built up inside ice machine white cover. CDI - PIC will have unit cleaned this week.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed shared outside Garbage area with damaged furniture not part of establishment. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed shared outside garbage area with moderate amount of food and garbage on the floor.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal open water bottle and open soda bottle on shelf in WIC co-mingled with customer food. CDI - PIC voluntarily discarded items. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal phone stored next to dry ingredients. CDI - PIC removed item.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink in tortilla area blocked by boxes. CDI- boxes relocated.

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 two large containers of cooked pork carnitas with temperature of 55-70F. Per PIC carnitas were placed in the walk-in cooler to begin cooling last night. Carnitas did not cool to 41F within 6 hours. CDI by voluntary 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beef tongue, pork carnitas, beef and chicken tacos, in prep coolers on cook line > 41F. CDI by voluntary discard by PIC. Recommend use of metal pans not plastic, and keeping lids closed when possible to help maintain cold hold temperatures. Recommend use of TPHC procedure to ensure food safety for items difficult to cold hold. 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 Observed carnitas cooling in WIC with tight fitting lids. Food was observed in thick layer also. CDI- food was discarded by PIC for not meeting cooling time parameters. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed bar window and doors open without fans turned on. Fans must remain on when doors and windows are open.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed open food (uncovered salsas) stored on pass through counter on cook line. CDI - food items covered with plastic wrap.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No chlorine test strips provided to test dish machine sanitizer. PIC has switched dish machine to QAC sanitizer.