MUCHACHOS TACOS

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 two (2) TCS food items cooling on MFU (red cabbage slaw in prep top, covered salsa container in standing RIC) PIC presented chart displaying initial temperatures of items taken prior to arrival; however, items observed actively cooling were not on list. EHS observed slaw cooling at effective rate. Covered salsa was observed cooling at insufficient rate. All other TCS food was observed at proper temperatures. CDI- Lid was removed from salsa to cool it at more effective rate. EHS provided blank TPHC sheet to PIC to use at their discretion. Note: Per permit conditions, cooling of prepared TCS food is disallowed on MFU. Cool all TCS food to 41F or below and maintain at cold holding temperature prior to placement on MFU. 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 .

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed one (1) sealed locking plastic container holding various packaged single service articles (to go lids, to go boxes, etc.) stored directly on the ground. No contamination of single service articles inside was observed. Elevate all single service articles, including those held in secondary containers. Utilize shelves, plastic crates, etc.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Certification has expired. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork at 115F in the steam well. It was next to a frozen product which likely let to the temperature issue. CDI - reheated to 165+ 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed salt unlabeled.

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 container of guacamole cooling in prep cooler, in a deep, plastic container will covered. CDI- Guacamole was placed in an uncovered shallow container and placed in refrigerator. 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 .

4-903.11(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. Observed stacks of single-service trays that were not inverted sitting above prep cooler. CDI- stacks were inverted.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cream corn, and sliced lettuce that were held above 41 F in prep cooler. CDI- items were placed in refrigerator and allowed to chill. 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 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 diced tomatoes, guacamole, and sliced lettuce that were cooling in Prep table with no lids, and stacked too deep. CDI- items were placed on one level, vented, and allowed to chill in refrigerator. REPEAT (full points). 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 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety 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 . Observed chicken, pork, taco meat, black beans, and rice that did not cool within 6 hours. PIC stated that items were made and begin cooling last night at 10pm. CDI- Items were denatured and discarded into trash.

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 For more information, please visit: http://meck.co/FoodSafety 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 . Observed containers of food product that were tightly covered and stored in deep containers while cooling. CDI- items were denatured and discarded into trash. REPEAT (full points).

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 For more information please visit: http://meck.co/FoodSafety 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 . Observed shredded cheese and salas cooling in tight covered containers. CDI- Items were uncovered for proper cooling. REPEAT (full points)

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed vegetables stored above ready to eat foods in walk-in cooler of commissary. CDI- Items were reversed.

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. For more information please visit: http://meck.co/FoodSafety 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 . Observed items in walk-in cooler that were above 41 F. PIC stated that items were placed in walk-in cooler last night. Items were covered with Aluminum foil and stacked in deep pans. CDI- items were denatured and discarded into trash can.

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 For more information please visit: http://meck.co/FoodSafety 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 . Observed items that were cooling while covered and in deep pans. CDI- items were denatured and discarded into trash. REPEAT (half points)

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees - P, Pf. - Observed PIC unable to discuss all aspects of the employee health policy. No written policy of the 2017 food code adoption required Health policy available during the inspection. CDI- Per state guidance EHS provided PIC with a new employee health policy with no point deduction to occur.

2-501.11 Clean-up of Vomiting and Diarrheal Event - Pf- Observed PIC unable to provide a written clean-up vomiting and diarrheal plan. CDI- Per state guidance EHS provided PIC with a written clean up vomiting and diarrheal event form. No point deduction to occur. However, if PIC can not provide documentation during the next inspection point deduction will occur.

6-301.14 Post a handwash sign at each handsink. - Observed handsink without a hand wash sign. CDI- EHS provided and posted a MCPHD employee hand wash sign.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed pork, cheese, and beans all below 135F, see temp chart. CDI- PIC reheat items to at least 165F. NOTE: PIC stated power is not provided when in transit. Permit states power shall be provided while in transit. Permit action will occur if violation is noted of power not being provided.

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 red salsa, hot chili/tomato base salsa, and queso fresco all above 41F and attempt to cool on MFU cold holding equipment. CDI- PIC was able to place items on a 4 hr tphc from preparation. PIC stated items were prepared at commissary at 4PM. PIC provided a temporary TPHC label for items to be discarded by 8PM. EHS provided PIC with a MCPHD TPHC procedure form. NOTE: Permit states all cooling shall occur at the commissary. MFU cold holding equipment is used to maintain TCS foods at 41F or below. Also PIC informed power shall be provided while in transit.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed front door and window open while MFU in operation without protection from out door pests. CDI- PIC closed doors and windows that were not in use.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed PIC with long hair on the head without a proper head cover.

5-304.13 Protecting Inlet, Outlet and Hose Fitting - Observed water outlet and inlet not in use and without a cap or cover provided.

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 diced tomato, shredded lettuce, cole slaw, cooked ground beef on the MFU without date mark. CDI- date marked by PIC. All prepared yesterday.

Observed Red onions and jalapeños on the mfu were being pickled using traditional canning methods with heat. CDI- items removed from food service. PIC will apply for a variance or cold pickle the food items going forward. 8-103.11 Documentation of Proposed Variance and Justification - PF 8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf