TORTILLERIA ANTOJITOS EL QUETZAL

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple stacked metal and plastic pans with sticker residue on outside surfaces and food residue on inside surfaces. CDI - PIC moved all soiled items to dish area for w/r/s. - 1.5 - 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods in grill drawer unit holding above 41F (see chart). Per PIC, the unit was stocked the previous night. CDI - PIC voluntarily discarded items as time above 41F was unable to be determined. - 1.5 - A VR will be conducted within 3 days to verify repair of unit or continued disuse. Items will be stored in lower reach in of prep unit till drawer unit is fixed. - 1.5 - 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 .

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed employees washing/rinsing dishes without a sanitizer step. No sanitizer was prepared in the 3rd compartment of the sink. CDI - PIC instructed employees on proper wash/rinse/ sanitize procedure. Chlorine sanitizer was made at proper concentration and dishes were reprocessed. - 1.5 - 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded lettuce in prep top at 46F. All other items in unit were 41F or below with ambient temperature of unit at 35F. Lettuce was dated 6/1/2026 preparation date. CDI - PIC voluntarily discarded item. 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 .

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoops with handles in contact with flour in container. CDI - PIC placed scoops with handles above product. - 0.5 -