NACHO TACOS

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee preparing a sandwich with her bare hands. CDI- Employee voluntarily discarded sandwich. Ensure to wash hands and wear gloves when handling ready to eat foods. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a food storage container and 3 lids stored as clean with residue build-up on them. REPEAT. CDI- The items were moved to the 3 comp sink to be cleaned again. -3- 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a squeeze bottle of sour cream and a container of sugar and cinnamon without label. CDI- PIC voluntarily labeled the items during inspection.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed two in-use knives being stored with part of the blade underneath the lid to the fliptop cooler unit. Ensure in-use utensils are stored on a cleaned and sanitized surface.

2-301.12 (A),(B) (C) 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 immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel) and use disposable paper towel or similar clean barrier when touching handsink handle to avoid recontaminating hands. -P- Observed PIC wash hands for less than 20 seconds and not use a barrier to turn off the faucet. -CDI- EHS educated PIC on proper handwashing procedures and PIC properly rewashed hands. -0- For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed items stored in handsink. -CDI- EHS educated PIC on proper use of handsink and items relocated. **REPEAT** -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed knives stored on knife magnet with visible food debris. Observed food debris on dishes stored as clean. Per PIC, knives had been used earlier in the day. Ensure that items are not being placed back on clean knife magnet prior to being cleaned. -CDI- PIC moved items to dishpit to be W/R/S. 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 . 4-602.11 (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 stored as clean with visible food debris. -CDI- EHS educated PIC on cleaning frequency for thermometers and PIC cleaned thermometer. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items above 41F. Refer to temperature chart. Per PIC, top of prep unit had been open during service. EHS observed items in display cooler above 41F and ambient air above 41F. Cooler not approved for commercial use/TCS items. -CDI- PIC placed items from prep unit in freezer to cool back down. EHS recommended crema bottle be maintained at bottom of unit or placed on TPHC and provided TPHC form and assisted PIC with filling it out. EHS educated PIC on using display cooler only for nonTCS items and PIC voluntarily discarded items above 41F and will no longer use for TCS items. -0- 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P- Observed sanitizer spray bottle with 0 ppm chlorine sanitizer. -CDI- PIC corrected to 200ppm. -1-

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet stacking with dishes stored as clean. -0-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards throughout with multiple cuts in need of resurfacing or replacing due to no longer being smooth and easily cleanable. Resurface or replace. -0- 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed grocery bags being used for tortillas.

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 some food/debris buildup beneath grill/on top of cold drawers, top and interior surfaces of lowboy freezer, exterior surface of rice cooker, NFCS of thermometer, and shelving where clean dishes are stored. Increased and more thorough cleaning frequency recommended. -0-

5-303.12 A cap and keeper chain, closed cabinet, closed storage tube, or other APPROVED protective cover or device shall be provided for the water inlet and outlet. Ensure cover is secured at all times. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed 2 water bottles stored on top of freezer (space used for tortilla prep). -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed 3 sponges in the hand sink. CDI - PIC moved sponges to warewashing sink.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Observed an opened bag of tripe in the low boy cooler without a date marked on the bag. PIC stated it was opened yesterday. Observed a container of horchata that was made yesterday per PIC without a date on it. PIC dated items appropriately. Risk control plan to be implemented at follow up visit. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles and spice containers lacking labels. Label.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee actively prepping food items without a hair covering. Ensure all food handling employees utilize a hair restraint.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. - Pf - Observed opened package of hot dogs, black beans, pico de gallo, and salsas lacking date mark labels. Also observed multiple containers of cooked beef dated 8/25 that were prepared previously, frozen, and pulled from the freezer today. Ensure items are dated with the day they were originally prepared. Include a freeze date and thaw date if items are then frozen and thawed. PIC corrected date mark labels while EHS present. - VR - Verification required within 10 days to ensure proper date marking system is being followed. *NOTE: Risk control plan to be implemented at next routine inspection or VR visit if issue persists. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed serving window open without fly protection (mesh screening, fan, etc) upon arrival. No customers present at this time. Ensure window is closed when not in use or install fly protection.

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 ice scoop handle touching ice in chest cooler. - CDI - PIC stored scoop with handle above 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 food residue and debris buildup on gaskets throughout refrigeration units as well as black buildup on piping underneath sinks. Clean and increase cleaning frequency to maintain clean.

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 in hard to reach areas around sinks. Clean and increase cleaning frequency to maintain clean.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - REPEAT - Observed small portion of corn holding below 135F on stove burner (see temperature chart). Per PIC, corn is heated per order. EHS directed PIC to discard remainder of corn not used per order or maintain corn at 135F or above on stove. - CDI - PIC voluntarily discarded corn. *NOTE: Cooling of hot foods is prohibited on MFU per permit conditions. All corn heated on MFU must be immediately served or hot held and discarded at the end of service. Point deduction not increased due to improvement noted since previous inspection. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. - Pf - REPEAT - Observed one opened package of deli ham, two containers of cooked beef, multiple individually packaged salsas, and a container of corn lacking date mark labels. Per PIC, items were prepared within the last 2 days. - CDI - PIC date marked items appropriately. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed food handling employees lacking hair restraints. Utilize hair restraints when handling food.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. - Observed wooden tortilla press on MFU for making tortillas. Remove and replace with a tortilla press made of a cleanable material.

5-205.15 Maintain a plumbing system in good repair. - Observed cold water handle at faucet for the three compartment sink to be loose and not properly functioning. PIC had to use a knife to turn the cold water on and off. Repair faucet handle.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - Observed black beans, chorizo, and queso holding below 135F on right side of steam table. This portion of the steam table was turned off. - CDI - PIC turned on steam table. PIC voluntarily discarded queso and rapidly reheated black beans and chorizo to above 165F (see temperature chart). 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. - Pf - Observed hotdogs, cooked beef, and salsas lacking date mark labels. Per PIC, items were prepared within the last 2 days. - CDI - PIC date marked items appropriately. 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 .

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed cardboard used as floor mat near three compartment sink. Remove and replace with a cleanable, non-absorbent material, such as a plastic mat.

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. - REPEAT - Observed black buildup on floors in hard to reach areas around equipment. Clean and increase cleaning frequency to maintain clean.

7-204.11 Provide sanitizer at correct concentrations, diluting as required. - P - REPEAT - Observed chlorine sanitizer with concentrations greater than 200ppm in spray bottle. - CDI - PIC diluted chlorine sanitizer concentrations to 100ppm.

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 various squeeze bottles and spice shakers lacking labels.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - REPEAT - Observed serving window next to MFU door left open during inspection. Close mesh screen to serving window when not actively serving food to customers. - *NOTE: No point deduction due to improvement noted since previous inspection with door being maintained shut and no insects/rodents present on MFU. Point deduction to occur at next inspection if issues persists.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed food handling employees lacking hair restraints. Utilize hair restraints.

3-302.15 Wash fruits and vegetables prior to use. - Observed employee cutting lettuce straight from packaging from the store without first washing the lettuce. Packaging does not indicate the lettuce has been washed. Wash all fruits and vegetables at the commissary prior to use and storage on the MFU. *NOTE: Per permit conditions, washing fruits and vegetables is prohibited on the MFU due to the absence of a prep sink.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean dishes stacked wet on rack above prep unit. Allow dishes to air dry prior to stacking.

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 food residue and debris on gaskets of cooler drawers. Clean and increase cleaning frequency to maintain clean.

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 black buildup on floors in hard to reach areas around equipment. Clean and increase cleaning frequency to maintain clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed various TCS items holding above 41F in flip top prep unit (see temperature chart). Ambient temperature of unit read 57F. PIC voluntarily discarded all items holding in unit for more than 4 hours. PIC agreed to not store any TCS items in lowboy portion of unit until repaired. PIC also agreed to utilize TPHC for TCS items in flip top portion of unit until repaired. EHS provided TPHC written procedures. - VR - Verification required within 3 days to ensure unit it repaired. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required. - P - Observed chlorine sanitizer at 0ppm in spray bottle. - CDI - PIC added chlorine to solution to raise sanitizer concentration level to 150ppm.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed door to MFU and serving window open during inspection. Keep doors and windows closed when not actively serving customers or install mesh screens or some other form of pest protection.

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 immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed pic immediately recontaminate hands on handles immediately after washing hands. CDI coached hands rewashed For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed bagged raw chicken thawing in hand sink. CDI removed to col holding

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed raw diced beef or pork sitting on utensil washing sink at 47. CDI placed in cold hold drawer 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed unlabeled spray bottle of sanitizer CDI labeled

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf observed bags of raw chicken thawing in hand sink at 38. CDI placed in cold hold drawer

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.observed raw beef or pork stored atop soiled utensils at utensils sink. CDI moved to ch drawer

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 queso fresco, sliced tomatoes, pico, shredded lettuce, pork shredded, Chile rellenos, chicken shredded, chorizo, salsa roja, salsa verde, birria sauce, cow head not dated. CDI dates added. PIC stated they cook items and freeze at commissary. Had PIC write down freeze/cook date and pull/thaw date to denote shelf life for product 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 chorizo that was in reach in drawer cooling from after 11am this morning. CDI item placed in freezer to rapid cool. **Permit prohibits MFU from cooling on the unit. All cooling MUST be completed at the commissary. 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 .

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed beef Milanesa that was separated by paper towels.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic and metal containers that were wet stacked on hanging rack.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw hamburgers behind RTE pupusas. CDI-PIC rearranged storage order. For more information on food storage order 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 2 containers of cut RTE beef between 58-63F in the cold drawers. PIC said they are trying to cool them down and they made them this morning at 10am. CDI-PIC placed into the freezer to cool. 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 .

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 2 containers of cut RTE beef between 58-63F in the cold drawers. PIC said they are trying to cool them down and they made them this morning at 10am. CDI-PIC placed into the freezer to cool. 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 .

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf Observed no sanitizer on site. They had a bottle of sanitizer but no CL, to make a sink full in case they need dishes. CDI-PIC was parked at a Lowe’s parking lot, they went inside and bought bleach.

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 salsa containers not DM. All other items in MFU DM. CDI-PIC added DM and explained they made them 2 days ago. REPEAT. No increase of points due to it only being 1 item. 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 .

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 beans and shredded beef below 135F. PIC said they just opened the can of beans and did not reheat on the grill. CDI-PIC reheated both to over 170F.

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 3 items with no DM made form yesterday. CDI-PIC DM.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed water and flour stored on the floor. EHS suggested a milk crate or soda crate to keep of the floor.

3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F 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 raw beef in box was received at 54F. Discussed receiving product only at commissary. CDI: PIC called distributor to refuse product; product will be returned and not used.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw frozen burger patties stored in zip lock bag directly on top of bag of frozen fries in chest freezer. CDI: storage order rearranged.

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 cheese sauce in steam well at 115F and aujus at 121F. It was determined that the steam well had been turned off due to insufficient water in well. CDI: products were reheated on flat top grill to 165F.

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 inside prep flip top cooler cups of salsa verde and red salsa ranging from 47F - 56F. Observed raw pork in zip lock bag at bottom of prep unit at 48F. CDI: salsa and pork were cooled down inside other working cooler/freezer. Unit was turned down to colder setting.

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 inside prep cooler cheese sauce, cooked pork, and beef stock that were made yesterday without dates. Observed inside grill cooler drawers cooked chicken, pork, Chile reyenos, and tripe that were made yesterday without dates. CDI: all products were properly labeled.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed bleach sanitizer bottle not labeled. CDI: labeled on site.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front customer service door open. Discussion with PIC to keep service door closed while not serving customers. CDI: education provided.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed plastic container stored inside rice.

4-501.11 Maintain equipment in good repair. Repair cracked pipe at 3-comp sink causing water to leak onto the floor while sink is running.