WHITE DUCK TACO SHOP MATTHEWS

3-403.11 (B),(D) TCS food reheated in a microwave shall be reheated so that all parts of the food reach a temperature of 165 F within 2 hours and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating if food is to be hot held until service. -P Observed queso that was reheated in microwave and only reached 146F. CDI placed back in unit for more time and reached 189F.

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 facility with 4 pans of pico that was prepped this morning and only reached 50F past 4 hours. CDI items discarded. Observed large bin of shredded lettuce in reach in prep unit that was cooling and only reached 53F. CDI items discarded discarded. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw steak and raw fish that was at 42F. CDI items moved to walk in to cool. Observed watermelon mix used for drinks in front unit at 44F. CDI mix 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 .

3-501.18 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 tomato paste containers (7/3), chipotle (7/3), roasted garlic (6/25), avocado puree (7/3), and chick pea containers (7/1) held past 7 days. CDI items discarded. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed all items on TPHC log labeled from 3-7pm but inspection started prior to that time. PIC stated that first shift forgot to update times and logs are from the night before. CDI all items on time discarded and fresh product prepared and items labeled as they are pulled from temperature control.

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 pico that was stacked and covered while in the walk in cooler. Told PIC that items must be uncovered and monitored to ensure temperatures drop overtime. CDI items discarded. Observed pan of lettuce in prep top and covered large container of lettuce in reach in cooling from 11am this morning. PIC stated the prep person choppped and placed items in reach in to use but did not check or monitor cooling temps. CDI both items placed in walk in freezer to quickly chill. Small in droppped to 37F plastic container droppped to 53F and was discarded. 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 .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed queso that was frozen thawing out on the prep tables. CDI items moved to walk in cooler.

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 working containers of sauces that were not labeled on line. Repeat.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed PIC remove gloves then proceed to begin donning new gloves without a hand wash. CDI: PIC was instructed to was hands.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed PIC grab container of food from WIC with gloves then proceed to handle other foods at the line without a glove change and hand wash. CDI: PIC was instructed to wash hands and change gloves. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed containers of soup, carnitas and grits in WIC without lids and not in the cooling process. Observed frozen queso in WIF without lids. CDI: PIC put lids on foods. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed PIC put raw fish pan in fliptop unit which proceeded to splash raw fish liquids onto RTE tortillas and shredded cheeses. Observed raw fish grabbed with tongs and pulled over RTE tortillas to be placed on grill. CDI: PIC voluntarily discarded shredded cheeses and RTE tortillas. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 multiple TCS food items in prep units, RICs and WIC with prep dates prior to 5/14, exceeding the 7 day date marking requirement. Foods observed include green aioli, red pepper sauce, fish crema, kimchi, lamb pico, salsa purée, watermelon juice. Observed cooked pork belly that was cooked yesterday with today’s date on label after adding marinade today. EHS explained that the date marking should reflect the day the pork belly was initially cooked. Observed multiple cremas, and dairy baised sauces without date marks. PIC stated that the items were prepped yesterday. CDI: PIC voluntarily discarded items out of date, added date marking to cremas and dairy based sauces and changed date on pork belly to 5/19. 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 pico de gallo cooling in RIC in deep covered metal pans. After one hour, pico had dropped 1 degree. Observed pork belly cooling in RIC in deep plastic container. After 1.5 hours there was no change in temperature. Observed tomato salsa cooling in deep plastic container with lid in WIC. After 30 mins there was no change in temperature. Observed raw fish stored in fliptop and RI prepped a couple hours prior. Temperatures of 58F. CDI: PIC moved items to WIF to cool quicker. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple bottles of sauce on cook line without labels.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled wiping cloths at cook line. Discard towels when visibly soiled. CDI: PIC discarded wiping cloths.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open. CDI: PIC closed dumpster door. 5-501.11 An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material. Observed dumpster located on gravel area and not located on concrete pad. Ensure dumpster is located on the concrete area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -Observed few dishes, stacked and stored as clean, with visible food debris. -CDI- PIC moved dishes back to 3-compartment sink to be re-washed. 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 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 fish crema (with tomato paste) held past its 7-day timeframe (prep date of 2/3). -CDI- PIC voluntarily discarded the crema. -Observed opened bag of cut cabbage without a date mark. -CDI- PIC confirmed prep date of cabbage was yesterday and properly added date mark. 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 food held on 4-hour TPHC (Pork belly, shrimp, chicken) labeled with an incorrect start time (start time stated 11am, yet all items were already removed from temperature control at 10:45am). -CDI- PIC corrected start time to start 10:45am.

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 sauce bowls with visible food residue due to splash contamination from food in the hot steam well. Ensure clean dishes are protected from splash contamination. -CDI- PIC moved bowls to be re-washed.

4-501.11 Maintain equipment in good repair. -Observed paint visibly chipping/peeling off shelves storing clean dishes. Replace or resurface shelves.

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 accumulation of dark residue along side of flat top grill. Increase frequency of cleaning to prevent buildup. -REPEAT-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomato paste, cut watermelon, carnitas, cooked clack beans, pork belly, and raw chicken all above 41F while being stored in the WIC. EHS did observe that the WIC was on defrost mode and no TCS food items exceeded 43F. The temperature gauge on the condenser showed that the unit was at 41.9F while in defrost mode. EHS was able to record an ambient temperature of 45F while the unit was in its defrost cycle. -CDI- Once the unit was no longer in defrost EHS recorded an ambient temperature of 40F before the end of the inspection. PIC removed the lids from the necessary items to allow the non-compliant items to cool back down to 41F or lower. REPEAT*** (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 Safe Food Temperatures https://youtu.be/tXP09IK-1T

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 cooler doors soiled with food residue on the cook line. Increase cleaning frequency to help prevent build up of residue. REPEAT*** (0.5 pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico, pork belly, and cut raw steak said to have been cold holding at above 41F. PIC stated that the items were prepared about an hour before they inspection. -CDI- PIC placed the necessary items in the WIF to be quickly cooled. Items reached 41F or lower before the end of the inspection. (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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observe opened container of milk without a date mark. PIC stated that it was used yesterday. -CDI- PIC correctly date marked the milk. 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 . 3-501.18 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 chickpeas and 2 containers of tomato paste with dates exceeding the 7 day date marking. -CDI- PIC voluntarily discarded the necessary items. (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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a stack of metal containers that were wet stacked while said to be stored as clean. Separate containers to allow proper air drying. Due to severity, points not taken. (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 residue build up on the handles and doors of the prep units in the kitchen area. Increase cleaning frequency. REPEAT*** (0.5 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple food contact surfaces with food debris/residue during the inspection. -CDI- PIC placed the necessary items in the 3 comp sink to be rewashed and sanitized. 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 both thermometers soiled with food residue while not in use. -CDI- PIC cleaned and sanitized both thermometers. (1.5 pts)

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 large containers of flour sugar etc. without labels. -CDI- PIC labeled the containers with common name. (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 flip top unit doors and handles soiled with food residue. Increase cleaning frequency. (0.5 pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed roasted garlic, housemade BBQ sauce and housemade tahini sauce above 41F. BBQ sauce (cooked onions) and tahini (garlic in oil) were being held at room temperature. CDI: Items were 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 .

3-501.18 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 roasted garlic 8/29, 2 containers of chipotle puree 9/13, bbq sauce 9/13 and tomato paste 9/16, all with prep dates exceeding the 7 day date marking requirement. CDI: Items were 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of unknown chemical without a label. CDI: PIC voluntarily discarded item.

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 pico and marinated fish cooling at a rate of 0.02F/min. Items were cooling in containers covered with lids. CDI: Lids were removed to facilitate quicker cooling. 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(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held at 50ppm quat. CDI: Bucket was changed

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P observed pic donn gloves without first washing hands. cdi - gloves discarded, hands washed and new gloves donned

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 pork belly cooling at a rate of 12 F /hr (88-85=3/15min=12/hr minimum required 32.5 /hr cdi - removed to walk in freezer to save 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 .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P observed chicken, fish, zorba and fried shrimp on tphc with discard of 3pm not discarded at 3:05 when inspector walked in kitchen cdi- discarded

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. observed soiled wiping cloth stored with hot held foods