TAQUERIA YANET

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a large container of raw chicken wings being stored above containers of raw pork in reach in cooler. CDI: PIC re-arranged items to proper storage order.

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 wings and a container of raw steak being stored above 41F in reach in cooler. See temp chart. CDI: PIC stated steak was prepared this morning approximately 2 hours prior and wings were prepared one hour prior. Items were observed to be cooling at a proper rate to reach cooling parameters.

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) 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 . Observed a working squeeze bottle of salsa being stored in prep reach in cooler without a date mark and a container of steak in reach in cooler date marked with tomorrow’s date. CDI: PIC date marked salsa and corrected date on steak which was prepared today.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed MFU with two thin probe thermometers that were inoperable. VERIFICATION REQUIRED to ensure a working thin probe thermometer is available.

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 a working squeeze bottle of nacho cheese unlabeled in prep reach in cooler. CDI: PIC labeled bottle.

3-302.15 Wash fruits and vegetables prior to use. Observed an avocado cut in half being stored in prep flip top cooler in which sticker was still on avocado skin. CDI: PIC voluntarily discarded avocado. REPEAT.

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 a scoop being stored in a cooler of ice in which handle for scoop was resting on ice. CDI: PIC repositioned scoop to be above the ice.

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. Observed build up on outside surface of fryer and bottom shelf under grill used for storing dry goods. Clean as needed.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no food protection manager certification for PIC. Per conversation with PIC and translation provided by PIC relative, PIC is a designated person in charge for the MFU when typical MFU owner/operator is not available (at a doctor’s appointment at time of inspection.) PIC is awaiting certification and demonstrated knowledge by having no priority violations and answering questions throughout inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed MFU cabin door and service window screen open upon start of inspection. EHS discussed proper closure of MFU openings with PIC: keep screens and doors closed while no customers are being served. Observed no insect entry at time of inspection. CDI - Insect screen window and door were pulled closed.

3-302.15 Wash fruits and vegetables prior to use. Observed two (2) bins of unpeeled onions in drivers cabin of MFU. EHS advises PIC and MFU staff to wash and prepare produce prior to storage on MFU. Note: EHS observed one (1) uncut pineapple with bands and tags on drivers cabin stored next to employee lunch. Per conversation with PIC, this item was a personal food item.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) grocery bag of cooked beef lengua on MFU. Per translated conversation with PIC, this bag was prepared on the same day as a date marked bin of depleted lengua (7/8), which was held in single compartment sink. CDI - EHS reviewed food contact surface requirements with PIC; food is to be held only in durable safe utensils that can be washed, rinsed, and sanitized multiple times or single service containers. Note: PIC rinsed and scrubbed depleted lengua bin in single compartment sink, wiped it with available sanitizer solution and offered to utilize this as a means of holding cooked lengua. Per permit conditions for MFU, MFU is restricted from raw food processing, specialized processing, or wash rinse and sanitize procedures due to limited facilities (no three compartment sink for multi step wash rinse and sanitize procedures.) EHS reminded PIC that sanitizer buckets and wiping cloths are to be used only simple sanitization procedures (thermometers, cutting boards, cooking utensils, etc.) and that washing, rinsing and sanitizing is to be done at commissary.

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 one (1) of two thermometers with relatively clean non food contact portion (thermometer case) contacting food (sliced onions) in prep top. CDI - PIC with clean gloved hands removed thermometer from container of food for EHS to calibrate with running hot water. EHS placed thermometer on clean shelving.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed MFU cabin door and service window screen open upon start of inspection. EHS discussed proper closure of MFU openings with PIC: keep screens and doors closed while no customers are being served. Observed no insect entry at time of inspection. CDI - Insect screen window and door were pulled closed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) in use wiping cloth stored on drain board of prep sink, separate from properly concentrated sanitizer. CDI - EHS rotated in use wiping cloth back to sanitizer bucket.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed one (1) employee water bottle stored closed on shelf of standing RIC above food held for resale. CDI - EHS rotated water bottle to lowest point in RIC to prevent potential contamination.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) bin of raw marinated chicken wings held above ready to eat soup and cooked tripe in standing RIC. CDI - EHS discussed storage order with PIC and rearranged RIC contents to avoid potential contamination. EHS provided reach in cooler storage order chart in Spanish. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 one (1) bin of cooked rice in prep unit with non date mark. All other items within unit were date marked properly. CDI - EHS confirmed date of preparation for rice (12/02) with PIC and affixed date mark to bin. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) bin of unwashed avocados (stickers still attached) stored above RTE commercial ranch bottle. CDI - EHS placed rotated RTE food to sit beside unwashed produce in prep unit. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed three (3) uncut tomatoes sitting on clean bottom of prep unit next to unwashed produce bin. Observed one (1) half cut head of lettuce, dated to the previous day via prep top date marks, sitting on top of salsa bin lid. CDI - PIC rotated tomatoes to available produce bin without comment by EHS. EHS donned gloves and placed lettuce head in single service container. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. Observed one (1) salsa bin within prep unit with EHS date mark from previous inspection (05/09). Per conversation with PIC and observed prep top date marks, salsa was prepped on 08/15. Wash, rinse, and sanitize food contact surfaces and clean non food contact surfaces regularly so as to remove old labels.

Observed eight (8) undated TCS food items in prep unit (salsa bin, two bins of rice, bin of salsa cups, shredded mozzarella bag in prep unit, milk and cooked tripe in standing freezer without preparation dates). CDI - Items were dated with prep date, which was morning of inspection per PIC. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one (1) bin of sliced ham and hot dogs date marked as 4/24. PIC stated that bin was improperly marked CDI - PIC voluntarily disposed of bin of improperly dated food. REPEAT. Note: EHS observed effective date marking in prep top portion of cold holding unit. EHS observed cantaloupe juice and horchata stored in standing RIC in multiple single service cups. Per conversation with PIC these TCS beverages are not kept within MFU for greater than 24 hours. 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 .

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 two (2) working containers (olive oil and seasoning salt), as well as multiple salsa bottles in prep unit not labeled. CDI - EHS demonstrated station labeling for oil and salt. EHS discussed proper labeling of sauce bottles with PIC.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed service window screen open upon start of inspection. Discussion with owner to keep screen closed while no customers are being served. CDI: screen was pulled closed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed bleach sanitizer in bucket at approximately 10 ppm, with one (1) in use wiping cloth hanging on its edge. All other wiping cloths were stored within bucket. CDI - EHS discussed chlorine sanitizer strength with PIC, wiping cloths stored in chlorine are to be maintained in at 50 to 200 ppm at all times. Bleach was added to bucket to raise strength to approximately 100 ppm.

4-502.13 Single-use and single-service articles cannot be reused. Observed two containers of cooked rice in washed and repurposed containers of sour cream. Observed one (1) single service to go cup stored in bin of salsa as a dispensing utensil. CDI - EHS donned gloves removed single service cup from salsa bin. EHS discussed proper multi use utensils with PIC. 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 five (5) stacks of single service to go boxes stored with exposed good contact surfaces in MFU shelving. CDI - EHS and PIC inverted articles to prevent potential contamination.

2-301.15 Only wash hands in handwashing sink. -PF Observed employee washing hands at 1 compartment sink. CDI - EMployee moved and re-washed hands at hand sink with EHS direction. - 0 -

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken wings stored above ready-to-eat soup and fries. CDI - Chicken wings moved underneath anything ready-to-eat. All other storage order was correct. - 0 - For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed container of salsa, refried beans, rice, and salsa cups without dates. CDI - Items were dated with prep date, which was yesterday morning per PIC. Any items that had unknown prep dates were voluntarily discarded. - REPEAT - 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: 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 food stored above facility food items on MFU. CDI - Storage order rearranged. - 0 -

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. Observed Pastor and Asada cooling from this morning between 51-55F. PIC stated that items were made 3 hours prior. Items were covered and placed into deep containers and onto the MFU for service. PIC was instructed to make sure all items are cooled to 41F prior to being placed onto MFU. CDI - Items were separated into thinner pans, uncovered, and placed into freezer for quick cooling. - 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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw shell eggs stored at room temp. PIC stated items have been out about 1 hour. CDI - Items were placed into RIC. - REPEAT - 1.5 - *Points remain the same due to significant improvement* 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed hot dogs and ham in a container dates 9/25/23. PIC stated these items were prepped today and an old lid was placed on top with an old date. CDI - New date added. - 0 - 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 .

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 Pastor and Asada cooling from this morning between 51-55F. PIC stated that items were made 3 hours prior. Items were covered and placed into deep containers and onto the MFU for service. PIC was instructed to make sure all items are cooled to 41F prior to being placed onto MFU. CDI - Items were separated into thinner pans, uncovered, and placed into freezer for quick cooling. - 0.5 - 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed packaged water bottles stored on the floor of the MFU. - 0 -

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 styrofoam plates stored on the floor of the MFU. CDI - Items picked up off of floor. - 0 -

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed drink tumblers in front of handsink blocking access. CDI: items relocated

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed inside prep cooler cut lettuce at 45F, sliced cheese 45F, shredded mozzerella cheese 47F, refried beans 46, diced tomatoes 43F, salsa rojo 44F, and salsa verde at 43F. CDI: unit was turned down to 37F and items were removed and stored in the reach-in freezer to rapid cool.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Observed items that were cooked including chorizo, Lengua, Cabeza, Tripa, and chicken inside the reach-in freezer without a date mark. CDI: properly dated by PIC

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed shredded beef at 89F, it was on a station above the oven. It was not touching the oven and had dropped temp. CDI-PIC voluntarily discarded. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer at 0PPM, PIC was not currently using. CDI-PIC added bleach to where it was 100PPM.

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 refried beans from can at 43F and rice inside bottom of flip top at 45F. CDI: food moved to the reach-in freezer to cool. Discussion with owner to ensure all TCS foods are cold 41F/below at commissary before placing in units.

4-502.11(B) Provide accurately calibrated thermometers. Pf. For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed current thermometer available off by 4 degrees. CDI: owner will calibrate thermometer.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed service window screen open upon start of inspection. Discussion with owner to keep screen closed while no customers are being served. CDI: screen was pulled closed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed bleach sanitizer in bucket at 0ppm. CDI: bleach added to 100ppm. Observed several wiping cloths laying on counter. Keep in bucket of sanitizer when not in use.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse stored on top of a container w/ bread buns.

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 cut lettuce, prepared on the truck, cooling in top of prep unit. CDI. Requirements regarding cooling discussed. EHS allowed PIC to rapidly cool lettuce in reach in freezer. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed half a head of lettuce stored directly on wire racks in reach in unit. Please keep covered to prevent contamination.

3-302.15 Wash fruits and vegetables prior to use. Observed cilantro stored in grocery bag. Please ensure all produce is washed at the commissary prior to inspection and stored in a clean, approved reusable container.

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 chicken in freezer above cooked food and raw beef. Relocated raw chicken to the bottom and reviewed storage order with the owner.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .Observed salsa verde, salsa roja, and rice without dates of preparation. They were made today so they were dated during the inspection.

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 salsas packaged into small containers at 45F in the prep unit. They were moved to the freezer to rapidly chill. Ensure food is at 41F when placed in prep unit.

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 oil, salsa roja, salsa verde, guacamole in squeeze bottles without labels. They were labeled during inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet towel used to wipe surface and then placed on wash sink. Moved to sanitizer. Must remain in sanitizer between uses.