VILLA TACO

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 containers of pico de gallo, salsa roja, salsa verde, and coleslaw to have date marks of 7/14 in the cookline opentop. After conversations with the PIC it was discovered they were not prepared today and from the bulk batches held in the RIC, which were dated for 7/12 and 7/13. Working containers must have date marks that match the bulk supply. REPEAT. - Observed insert containers of cooked shrimp, chicken, al pastor, carnitas, chorizo, and ground beef to have date marks of 7/14 in the cookline opentop. After conversations with the PIC it was discovered that they were not prepared today and are from the bulk batches that are originally frozen and then pulled from the freezer on an as needed basis. Facility is correctly date marking the items when they go into the freezer and the bulk supply that gets pulled from the freezer with the original prep date and the pulled from freezer dates but once it is placed into a working container to be used in the opentop they are dating them for the current date. Bulk supplies of the cooked proteins were all pulled from the freezer on 7/12. REPEAT. CDI - PIC corrected the date marks of all items to match their bulk supplies. 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 a chemical spray bottle stored beneath the handwash sink containing a yellowish liquid to not be labeled as to its contents. CDI - PIC labeled bottle.

4-501.11 Maintain equipment in good repair. - Observed one handle to the sliding door steamtable at the cookline to be missing and the facility using wire as a makeshift handle.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee beverages stored in RIC 3 commingled on the shelves with consumer food items and produce. Designate an area for proper storage of employee food and drinks to prevent contamination.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed a pitcher of house-made horchata (w/TCS ingredients) that bore no date label. PIC stated this was made from the same batch as the labeled cambro of house-made horchata, which was dated with yesterday's date. CDI: PIC created date label for horchata pitcher. Observed none of the pans inside make table 2 that bore date labels. CDI stated these were all prepared on the 24th or after, and thawed out yesterday. CDI: PIC created date labels for both prep and thaw dates. Observed a pan of queso that bore no date label, stored inside RIC 2. PIC stated this was prepared last night. CDI: PIC created date label for queso. Observed a plastic pan full of red cabbage slaw that bore no date label, stored inside RIC 3. PIC stated she prepared this last night as well. CDI: PIC created date label for cabbage slaw. 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 pan of Mexican rice dated with a prep date of 1/28, stored inside make table 1. CDI: PIC voluntarily discarded the Mexican rice since it had surpassed the 7-day window. Observed cambro of cooked pastor and a cambro of cooked carnitas both date-marked with a prep date of 1/28, stored inside the lowboy of make table 1. PIC stated that this is a cooked item that they freeze and thaw out as needed for service. PIC stated both TCS food items were taken out from the freezer last night. CDI: PIC created second date labels for both items to depict the "clock start" date. Observed cambro of cooked carne asada date-marked with a prep date of 1/24, stored inside the lowboy of make table 1 and also inside RIC 2. PIC stated that this is also a cooked item that they freezer and thaw out as needed for service. PIC stated this TCS food item was taken out from the freezer last night as well. CDI: PIC created second date label for both cambros of carne asada to depict the "clock start" date. Observed one pan of cooked Mexican rice date-marked with a prep date of 1/03, stored inside RIC 2. PIC stated she improperly wrote the date, and it was prepared yesterday. EHS observed two other pans on the same shelf that were date-marked with yesterday's date. CDI: PIC removed the incorrect date label and created a new one with the correct date of prep. Observed cambro of pico de gallo date-marked with a prep date of 1/25, stored inside RIC 3. PIC stated this was the correct date it was prepared. CDI: PIC voluntarily discarded cambro of pico de gallo since it had surpassed the 7-day window. 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 .

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 beverage stored with utensils.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P observed staff towel drying plastic Lexx sands once removed from sanitizer. Towel drying removes the sanitizer from the surface of the utensil rendering it a non-approved method of sanitizing. CD IEHS coached PIC and staff. 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 . 4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed employees washing plastic Lexan in wash solution that was overly soiled and only 79° CDI re-washed above 110°. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple wet, wiping cloths stored on food prep services.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on food prep sink drain board.