TRADE ST TACOS (117)

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at hand sink. CDI: PIC placed paper towels at hand sink.

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 all items in grab n go hot box being held on TPHC without time labels recorded on yellow sheet. CDI: Time labels were recorded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 1 pan of chicken and 1 pan of beef measured 130-135F. TCS foods in hot holding shall measure at least 135F. CDI - Employees reheated both meats to above 165F. 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 .

5-205.15 Maintain a plumbing system in good repair. Handsink was draining into mop sink and mop sink was draining so slowly that it was going onto floor. Establishment has ceased operating until it is repaired. VR Verification required within 10 days.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed staff enter stand and not wash hands before donning gloves and checking food supplies. CDI-discussion with PIC

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling with dust build up.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial buildup on ice machine deflector.

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 debris in bottom of hot box and reach in cooler. Clean as needed.

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no soap and paper towels at handsink behind service counter. CDI- soap and paper towels provided.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed hot dogs thawing in 3 comp sink under stagnant water. CDI- products removed from thawing, immediately put onto roller to heat up. Had only been thawing for about 30-45 min according to PIC.

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

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed facility without thin probe thermometer. CDI: Thermometer was provided for facility.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink being stored on shelving above single service items. CDI: Employee drink was voluntarily discarded.

Repeat: 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust build up around ceiling vents. Need cleaning.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Facility has a written policy in place however staff was not knowledgeable about where to find written policy. CDI- by education.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at hand sink in front area. CDI- paper towels provided.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed no thermometer available for use. CDI- thermometer obtained for stand.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling around vents with dust accumulation.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed staff in establishment were not trained in Employee Health and stated that they use “common sense”. CDI, PIC escorting EHS retrained the staff and made them aware of the procedures.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Staff in the stand were not aware of a Vomit and diarrhea plan. CDI, establishment has a plan onsite in the main office. CDI, advised management staff to provide a plan in each stand or staff need to be aware of where to find the plan.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser not providing soap at front hand sink. CDI - PIC repaired and dispenser now providing soap.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Flooring under equipment in front area with buildup and debris present needs cleaning.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Black build-up on non-food contact surfaces of soda dispenser.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed condiments without covers and inadequate sneeze guard protection VERIFICATION REQUIRED

3-304.12 In-Use Utensils, Between-Use Storage - C Observed ice scoops stored in dirty container

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water at 3-comp sink at 105F. VERIFICATION REQUIRED

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 ceiling tile and drywall crumbling

6-202.11 Light Bulbs, Protective Shielding - C Observed protective shielding peeling off light in chip warmer

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 3 stacks of tightly wrapped hot dogs at 61F. Repeat Cold Holding Violations CDI-hot dogs >45F disposed of.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed TPHC pulled pork with no time and temperature logged onto log sheet of when pork left hot holding. Pork was less than 135F. CDI-pork disposed of.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups with lips exposed. Store to prevent contamination

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed single-service article stored on handwashing sink. CDI, items removed.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency -Observed soda nozzles accumulating some soil residues.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed cheese cold held in prep unit at 53 degrees F.CDI, cheese voluntarily discarded by PIC. Repeat.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop stored in soiled scoop holster.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employees that were unaware of major illnesses and symptoms. CDI by education and providing health policy.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed thousand island dressing that was not fully submerged in ice bath. CDI item placed in reach in unit for cooling.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no initial time stamps written for food that was held on TPHC. CDI times recorded.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling tiles and vents covered with dust.

2-301.14 When to Wash - P - Wash hands before donning gloves. Observed food employee was begin to put on single-service gloves without washing their hands in between. CDI by instruction.

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 1 pan of chili date marked 1/27. CDI, chili voluntarily discarded by PIC.

Hour 4-302.14 Sanitizing Solutions, Testing Devices - PF - Provide test kit for sanitizer. Observed test kit discolored and not accurately providing required range for sanitizer. CDI, operator provided test kit during inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Obsrevved handsink at front line being used as a dump sink. CDI: Employees directed to only wash hands in handsink.

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 commercially prepared cole slaw in containers with use by dates of 12/2 and 12/4. CDI: Product voluntarily discarded.

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 ceiling tile above walkway between kitchen and line. PIC stated that some building maintenance was being done in that location.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed food employee not wash hands before donning gloves. CDI- instruction provided

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed drink ice in hand sink. CDI- instruction provided

4-501.114 Maintain sanitizer at correct concentrations. -P Observed one quat sanitizer bucket on front line at 0ppm. CDI - sanitizer dumped and refilled with sanitizer at proper concentration.

4-501.11 Maintain equipment in good repair. Observed ice machine not functioning but not being used.

2-301.14 Wash hands after activities that contaminate them.-P - 0 pts - Observed one employee wash hands properly but closed the hand sink handles with bare hands. To avoid recontamination use a barrier such as a paper towel to close handles. CDI- Employee rewashed hands properly.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Hot dogs opened on Saturday (according to PIC ) was not labeled. CDI- Hot dogs properly labeled

4-904.11 Display and handle single-use and single-service articles to prevent contamination. - Several sleeves of cups observed unprotected. Two sleeves of cups stored inside splash guards exposed to water splash. CDI- Cups were covered with plastic. Covered cups at hand sink were removed and uncovered were discarded.,

Responsibilities of employe to know about food bourne illnesses. Observed no written policy and employee could not name any illness or symptoms. CDI- spoke with volunteer staff coordinator EHP will now be posted in all facilities

Maintain sanitizer at proper concentration. Observed sanitizer at 0 ppm QAC. CDI- remade to 200 ppm

Must label food held using TPHC with time labels and written procedures or time labeling. CDI- labeled

Provid hand washing signs at all hand sinks.

Maintain all hot foods 135F and above. Observed hot dogs 119 + 126F in warming drawer. CDI by voluntarily discarding.

Maintain all cold foods 45F and below. Observed pico de gallo 55F in ice at front counter and hot dogs in refrigerator 55F. CDI by cooking hot dogs and adding ice to pico.

Employee stated that hot dogs are thawed by placing in hot water. Instructed employee on proper thawing procedures.

Employees preparing/handling food may not wear jewelry except for a plain smooth wedding band. Observed multiple employees wearing watches, rings + bracelets.