TACOS DON COYOTL

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of raw breaded chicken being stored at 51F in reach in cooler. CDI: PIC placed chicken in low boy freezer to rapidly cool.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths used for wiping debris off of grill being stored on tray on dry storage shelf. Store wiping cloths in properly concentrated sanitizer between uses.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one (1) portion of food (rice) in steamwell 1 at temperatures ranging from 118F to 137F. CDI - EHS referred to existing TPHC procedures and marked rice for disposal at 1:30p (less than four hours after its preparation. 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 .

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 three (3) stacks of single service articles (cardboard to go boxes) with exposed food contact surfaces. Keep single service article stacks covered with plastic wrap or invert to prevent potential contamination.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- EHS observed sanitizer in use at 50 ppm QUAT. CDI- PIC provided sanitizer at 200-400 ppm quat 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- EHS observed steak at 123-133F. CDI- PIC placed steak on grill top to quickly reheat since it had been last temp less than 60 mins prior to inspection at 160F per PIC. 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 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed portable cutting board with deep cuts and grooves in need of resurfacing or replacing.

4-602.11 (A) (2) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, each time there is a change from working with raw foods to working with ready to eat foods. P. - Observed only quat sanitizer on MFU at 50 PPM. CDI- PIC sent employee to commissary and EHS observed proper sanitizer concentrate prior to ending inspection. 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 .

4-501.11 Maintain equipment in good repair. - Observed reach in cold hold unit malfunctioning. EHS observed all TCS foods on ice and temps below 41F.

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 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee relocated sanitizer bucket and immediately return to working with food at the fry station. CDI - MFU stopped production because water lines were frozen.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Hand sink not accessible due to lines frozen. 10 Day VR.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed QUAT sanitizer below 200 PPM.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed thermometer that was used to check food temperatures that was only wiped clean with a rag and continue use. CDI sanitized.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beef that was at 118F-200F. Top portion of product was unable to maintain temperature. CDI placed back on hot grill side to reheat. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a stand up cooler on TPHC with a 3 items that were in large portion. Cheese, cut raw chicken, 3 large containers of salsa. PIC said they were going to discard it mainly in the summer but in the fall they don’t or they scale back. The salsa was 49F, chicken 23F and cheese 41F, pico 47F. CDI-PIC voluntarily discarded all the items above temp before EHS left.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed sliced tomatoes, tomato sauce, salsa verde, and pico that was holding in walk in cooler covered and stacked above 41F. PIC stated they just prepped items and stored inside walk in for use tomorrow. Suggest PIC check food products Prior to storage. Though whole tomatoes are refrigerated prior to prep process items can still raise in temperature during food prep. CDI items uncovered and placed in blast chiller for cooling. Observed crema sauce in reach in unit at 43F. CDI item discarded.

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 refried beans in deep plastic pan cooling in blast chiller. CDI had facility separate beans into two separate containers to achieve rapid cooling. Observed facility have prepped items that were prepared at ambient air and not check food temperatures prior to storing. Ensure all products are uncovered and unstacked to allow for cooling and frequently check temperatures to ensure food reaches 41F OR below.

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 grease build-up on vent hood. Please clean and maintain clean.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and dry hands before turning off faucet without recontaminating hands.-P- Observed PIC wash hands for no more than 10 secs after handling raw chicken with a gloved hand. CDI- Education provided on how to wash hands. CDI- PIC properly washed hands.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety - Observed raw chorizo stored above raw pastor. Both items covered. CDI- PIC was able to correct the storage order since no physical cross contamination was observed.

3-501.19 (C ) (4) (5) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. The food shall be discarded if the temperature of the food exceeds 70 F, after the food has completed its 6 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 6 hour time limit. -P- Observed cut lettuce, sour cream, and sliced tomatoes not marked with a start and end time of TPHC. EHS Observed proper written procedures for the items. CDI- PIC voluntarily discarded the items.

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. - REPEAT- Observed hood system with grease residue build up. NOTE: Improvement has been observed from the last inspection. Point deduction has not occurred however if the violation is noted again during the next inspection point deduction will occur.

5-304.13 Protecting Inlet, Outlet and Hose Fitting - REPEAT- Observed waste water outlet not in use with cap off. NOTE: No point deduction occurred since last violation dealt with fresh water inlet. However if the violation occurs again point deduction will occur.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed pico, shredded cheese, queso fresco, green salsa, red and red salsa above 41F, see temp chart. PIC voluntarily discarded the items. Observed reach in cooler functioning at 44F. PIC has another cooler and freezer on MFU. A VR will occur no later than 7/16/21 to ensure all TCS foods are kept at 41F or below.

4-501.11 Maintain equipment in good repair. - Observed reach in cooler functioning at 44F. EHS to follow up to ensure equipment is maintained TCS foods at 41F or below.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed hood system in need of cleaning due to grease residue build up. Clean as often as needed to prevent and reduce build up.

5-304.13 Protecting Inlet, Outlet and Hose Fitting - Observed water inlet not in use with cap off.

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 floors and walls in need of cleaning due to food debris and grease residue. Clean as often as needed to prevent and reduce build up.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Observed multiple wiping cloths stored outside Sani buckets. Observed soiled wiping cloths in use.