QUE FRESA TAQUERIA & BAR

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee cracked raw egg and proceeded to handle tongs and plate RTE food. CDI - Stopped and directed to discard gloves and wash hands.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Tea nozzles had some debris inside and in need of cleaning. CDI - Cleaned on site.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P One flip top cooler was not holding 41F on any TCS foods (see chart). CDI - All items discarded. Facility will cease use of cooler until repaired. VR. 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 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Consumer advisory for undercooked eggs on display menu but not on paper menu. CDI - Added and printed on site.

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 Guac and cut lettuce cooling incorrectly in deep pan with lid. Cooling rate was 0. CDI - Cooling adjusted. 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 .

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. White part of ice machine had slight pink build up. CDI - Cleaned.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Chicken recorded with a final cook temp. Of 148-161F. CDI - Placed back on grill and recorded at 165F. Assure products are fully cooked before removing from grill.

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. Queso recorded at 42F-45F in WIC. PIC stated queso was placed in cooler at 9PM last night for cooling. Cooling failed to hit 41F in appointed time. Change method for more stirring and less queso in containers. CDI - 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 Cooling method for queso failed (see # 20). Container was too full. Portion out. 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 .

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Some containers of food in reach in and WIC not covered. Keep covered/wrapped when not in active cooling.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Quat sanitizer dispensing at 400ppm. CDI - Dispenser adjusted to dispense 200ppm. Strong Quat buckets discarded and replaced with new buckets.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Cilantro on shelf was over-stacked in bucket and touching refrigeration shelf above. CDI - Cilantro removed and top layer cut off. Assure product does not touch shelf. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Multiple foods in WIC stored without a cover/wrapping.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Dicer soiled in one crevice. CDI- PIC stated they go into crevices to clean as SOPs. Taken to dish machine for cleaning. 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 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Pork in WIC was par cookedl; seared for a minute, cooled and finished on order. CDI - Discarded. Facility cannot par cook without approved procedures. Application provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Rice, plantain, and ramen recorded above 41F. Rice and ramen were in pre packaged baggies and were likely temperature abused during portioning. When portioning products, portion small amounts at a time to limit temp. Abuse. CDI - All 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 Beef tongue in freezer had date of 1-11 but did not specify it was cooked and frozen on that date. CDI - Date adjusted to specify 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(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 one employee wearing a dry rag on his backside. Do not wear towels.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. PIC stated SOPs are to towel dry dishes and observed employee doing it.Cease towel drying and air dry all dishes.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Single service cups stacked and not protected, keep in original packaging or dispenser.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. No Waste bin at front handsink. PIC stated they move a waste bin during operating hours. Assure one is there during prep as well.