MARIAHS TACO SPOT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed quaternary sanitizer above 400ppm. -CDI- PIC corrected to 400ppm. -0- 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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed missing label on spray bottle. -CDI- PIC relabeled. -1-

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 3 squeeze bottles missing labels. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC with no protective head covering. -0-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards on MFU at prep unit and steam table in need of replacement due to deep cuts/grooves. Replace or resurface. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed empty paper towel dispenser at hand sink. CDI: Employee stocked dispenser with paper towels.

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 a box of single use cups being stored on floor of MFU next to stand up reach in cooler. Store single use articles at least 6 inches above the floor.

4-501.11 Maintain equipment in good repair. Observed missing handle for lid of prep flip top cooler. PIC applied make shift duct tape handles to open lid. PIC stated he is in the process of having a handle built for cooler lid.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink. CDI: PIC placed soap at hand sink.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed wings being held on TPHC in hot box with no time marked to indicate when the 4 hour period has elapsed. CDI: PIC marked wings with time they were placed on TPHC.

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 working bottles of sauces being held on prep counter without labels. Label all working containers of food.

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 single use to go containers being stored outside of their original packaging right side up on prep counter. CDI: PIC inverted containers to protect against contamination.

5-205.15 Maintain a plumbing system in good repair. Observed water to hand sink unable to be turned on and off with faucet handles. Water to hand sink could only be turned on and off by a switch underneath cabinet. Repair plumbing system to ensure water can be turned on and off with faucet handles.

4-501.11 Maintain equipment in good repair. Repair broken handle on prep top. Repeat.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Floors in bad repair. Repeat.

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 three (3) open drink containers (sprite, plastic water bottle, coffee cup) stored above food prep areas (water bottle on shelf above prep table, sprite can above prep top at spice shelf, coffee in TPHC hot cabinet) CDI - PIC voluntarily disposed of beverages. EHS rotated coffee cup to lowest level of hot cabinet.

6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. Observed open door and mesh window and back door screen of MFU with multiple rips and tears. No insect entry was observed at time of inspection. Repair/replace damaged pest prevention screens.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) bin of tortilla wraps stored directly on floor of MFU. No visible contamination was seen. Store food products and containers of food at least 6 inches above the floor.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC with washed hands and gloves engaged in food prep (reheating wings, plating food orders, etc.) with bangles and watch. Remove jewelry from hands and fingers before food preparation.

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 two (2) stacks of single service articles (metal trays, fry boxes) with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination.

4-501.11 Maintain equipment in good repair. Repair broken handle on prep top. REPEAT

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Observed cracks in floor. Repair as needed. REPEAT Note: No escalation in point deduction due to stated repair plan by PIC. MFU floor cracks are partially covered by existing floor mats; PIC has stated that they are due to be repaired in the coming months.

4-501.11 Maintain equipment in good repair. Repair broken handle on prep top. No points deducted

6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Observed cracks in floor. Repair as needed.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed PIC take prepared food order to customer outside of MFU while wearing gloves. PIC then engaged in minor food prep with same gloves (placing cut lime directly in to go box.) Per conversation with PIC, food preparation by PIC is limited and typically handled by grill employee. CDI - EHS advised PIC to wash hands and change gloves as needed between task switching and/or entering or leaving the MFU.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. EHS observed proper use of TPHC labels for chicken wings within MFU hot box; however, PIC was unable to provide written TPHC instructions. CDI - EHS provided blank and partially filled TPHC instructions and reviewed them with PIC. Instructions are to be maintained on MFU. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. Observed mesh window and back door screen of MFU with multiple rips and tears. No insect entry was observed at time of inspection. Repair/replace damaged pest prevention screens.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) bin of tortilla wraps stored directly on floor of MFU. No visible contamination was seen. Store food products and containers of food at least 6 inches above the floor.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed aforementioned minor food prep done by PIC with no effective hair restraints. Utilize hair restraints as needed. CDI - PIC donned hat prior to end of inspection.

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 handle of ice scoop submerged in ice. CDI - Ice scoop handle was removed. REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel at hand sink. CDI - PIC placed napkins at hand sink until paper towel can be retrieved.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 rice at 124F. CDI - Rice will be held on TPHC for the remainder of 4 hour time span. 12:40PM - 4PM. Rice will also be added to TPHC form and will be labeled with time stamp as well as the chicken wings.

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 handle of ice scoop submerged in ice., CDI - Ice scoop handle was removed.

2-101.11 (A) PIC shall be present during all hours of operation. -PF. Observed no PIC on duty during the first 45 minutes of the inspection. CDI arrived.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no PIC with food certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed tomatoes stored above provolone in walk in unit. CDI items relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed onions dicer that had leftover food debris. CDI items moved to sink for cleaning. 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 .

3-501.14(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 beef cooling from the night before that was at 44-47F. CDI items discarded. 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 .

3-501.18 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 shrimp and beef not dated. CDI items dated. Observed dirty rice from 9/7. CDI product discarded. Observed beef that was cooked and cooling from the night before dated 9/14. Ensure product has date when product originally made not when placed in a pan. CDI product discarded. 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 leftover beef in deep stock pot from the night before. CDI items discarded. 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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test strips for Lactic acid sanitizer that was used on the truck. Verification required.

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 bins used for dry storage that had debris and in need of cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC on truck without proof of certification. Owner of unit showed up after inspection started and left before the end. Ensure proof of certification is available for person in charge during operation of unit and food preparation. Repeat. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw shrimp at 53F and diced tomatoes at 44F. CDI items placed on temporary TPHC from when removed from walk in. Ensure product is 41F on MFU before and during transport. 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 .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed wings held on time and no time stamp written. CDI time stamp provided.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical cleaner labeled as a sanitizer. CDI labeled changed. Repeat

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed manager in the beginning of inspection without certification. PIC stated they took the test and awaiting results. Certified manager arrived 20 minutes later.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed container labeled as sanitizer filled with sink cleaner. CDI bottle emptied and filled with sanitizer tablet.

2-402.11 Effectiveness - Hair Restraints (C). Observed employees preparing food without hair restraints.

6-301.14 Post a handwash sign at each handsink. Observed no hand wash sign at handsink. CDI sign provided.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 two containers of wings holding at 119-121F. CDI items placed on temporary time. Repeat.

4-501.11 Maintain equipment in good repair. Observed hot cabinet with gap at side while closed. May be reason for hot holding issue with wings.

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 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety 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.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employee handling phone/money and handling ready to eat food. MFU did not have running water at sinks upon arrival. CDI - temporarily pause in service due to no water. Discard of contaminated food. Water restored and employee washed hands and changed gloves.

5-202.12 Provide at least 100F water at handsinks. Observed MFU without running water. CDI - repair service on site during inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 cooked chicken in warmer < 135F. CDI by reheating to > 165F on grill.

5-103.12 Provide water under pressure to all fixtures.-Pf No hot water on the MFU upon arrival. CDI - water restored during inspection by service repair.