COMAL TACO CO

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed multiple food employees using unclean cloth to wipe off soiled gloved hands. Employees were using their hands as utensils. CDI- EHS spoke with PIC, PIC had employee cease task to remove and replace gloves, removed cloth from area. *REPEAT*

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed fried peppers being held on prep shelf below 135F. CDI- PIC added item to TPHC. 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 large pan of carnitas in grill drawer, 4 squeeze bottles of chimi in flip top, guac and shredded lettuce in flip top, all temping above 41F. CDI- PIC removed items to blast chiller temping at -21F. All items were within parameters. *REPEAT* 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 .

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Unclean cloths maintained on prep tables. Item is used for wiping down food contact prep surfaces after being dipped in sani bucket.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed establishment without chlorine test strips. CDI- EHS provided test strips until order is received.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. Observed food employee fail to wash hands after transitioning from working with raw food to ready to eat foods. CDI- EHS discussed with PIC, PIC had employee wash hands properly before returning to task.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed multiple food employees using unclean cloth to wipe off soiled gloved hands. Employees were using their hands as utensils. CDI- EHS spoke with PIC, PIC had employee cease task to remove and replace gloves, removed cloth from area.

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 cutting knife being wiped off with same cloth used to wipe of prep surfaces and gloved hands. CDI- PIC had employee remove item to dish machine. 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 3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: www.mecknc.gov/foodsafety Observed establishment flash cooking batches of raw shrimp and batches of raw chicken to temperatures below required parameters to be cooled in blast chiller and cooked to final temps when ordered. Establishment prohibited from this process and has not obtained approval. CDI- PIC removed items and cooked to final temps due to being within 4 hour window of cooling parameters. PIC stated establishment will no longer engage in this process. Establishment will now fully cook, fully cool, and reheat proteins per order to remain in compliance.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed raw steak in grill drawer, salsa roja and shredded cheese in flip top, shredded cabbage crema and chimi in flip top, all temping above 41F. CDI- PIC removed items to blast chiller temping at -20F and adding a stirring component to rapidly cool items. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P observed cooked shrimp and chicken hot holding on steamed table top unit below 135° CDI preheated to above 165 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 .

3-501.15 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, ambient cooling and tightly covered plastic containers. CDI lids removed and placed in the blast chiller. 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 .

3-302.15 Wash fruits and vegetables prior to use. observed avocados on the cook line in refrigerated inside top of prep unit with sticker still on.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. observed one ladle, stored a top stem wheel lids. Removed.