TACOS EL GUERO

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw shrimp and pico de gallo stored in prep reach in without lids. CDI - PIC placed lids on items. - 1 -

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed box fan placed on handwashing sink at beginning of inspection. CDI - fan placed on floor. - 1 -

6-501.111 Keep the premises free of insects, rodents, and other pests. Numerous flies observed in unit. Keep screens closed to prevent entrance of insects. CDI - Front screen closed. - 1 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked chicken wings and flautas in the RIC at 43F during inspection. Ambients temperature was 38F. -CDI- PIC vented the lids for the necessary food items to be quickly cooled. Food was at 41F by the end on the inspection. REPEAT*** (3 pts) 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 .

5-202.12 Provide at least 100F water at handsinks. Observed water at 75F at beginning of inspection. CDI - PIC turned on demand hot water heater on and water was measured at 110F. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed box fan sitting on top of handwashing sink at start of inspection. CDI - PIC placed fan on floor. - 1 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS items in prep top and reach in holding above 41F (see chart). CDI - PIC adjusted thermostat and resecured gasket of unit to create a tight seal. Food was holding 41F or below by end of inspection. - 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .b

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 cooked chicken in upright refrigerator with no date. Per PIC, chicken was cooked the previous day. CDI - PIC was allowed to put correct date on item. - 1.5 - REPEAT 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open by trash can upon arrival. Keep door closed or provide a screen to prevent entrance of insects. - 1 -

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 hood with excessive accumulation of soil debris. Clean frequently.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed pic is not a certified food protection mgr. CDI pic with SS showed up Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety. 2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf observed facility has had multiple inspections with hot hold violations. This is clear failure of pic to correct hot hold issues. FAILURE TO CORRECT THIS ISSUE MAY REQUIRE A CHANGE IN FOOD PROCESSES OR AN INTENT TO SUSPEND THE PERMIT. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed pic does not have minimum food safety certification requirements. CDI pic with serve safe showed up before inspection completed. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P observed pic wearing gloves handle phone then return to food preparation without changing gloves and washing hands. CDI coached

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed 3 containers of beef an pork with hot hold temperatures below 135 and three containers with other TCS foods above 160 f. CDI three below reheated on griddle above 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf observed pico de gallo, cut lettuce and tomatoes with no date mark. CDI date marked 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above.- P Observed multiple cooked TCS foods hot held below 135°. CDI - foods were discarded as they had been out longer than 4 hours. - 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

Repeat: 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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no procedures for the clean up of vomiting and diarrheal events. CDI: gave copy of procedures in Spanish and gave website to print more copies in case procedures are misplaced.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed plastic and metal food pans stored as clean on drain board with food debris remaining. CDI: separated and placed on soiled side of sink to be cleaned.

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 small prep unit cut lettuce on the top and bottom and milanesa > 41F(see temp chart). Observed a bag of rice inside stand-up reach-in at 43F. All other items were 41F/below. CDI: placed on TPHC and will be discarded in 4 hours. End time for route is 4pm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans at warewashing area wet stacked.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomitus plan. CDI handout given For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs and raw beef stored over cooked ready to eat foods. CDI reorganized For more information on food storage order 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 multiple cooked TCS foods hot held below 135°. CDI reheated 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 no CFPM on site.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed MFU with certain items inside making it inaccessible. CDI-PIC removed items and hand sink was accessible.

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 7 items below 135F in the steamwell. CDI PIC removed items and put on the grill and each item got above 165F.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer at 200PPM. CDI-PIC diluted to 100PPM.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-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 no thin tip thermometer, they had a dial thermometer. VR REQUIRED 11/19/2022

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Observed pic not same name as on serve safe and unable to demonstrate knowledge, limited English. CDI coached in comments.

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 no serve safe, cdinot required for 210 days.

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 not in compliance yet CDI handout given

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink blocked by large cooler. CDI moved to wash hands

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 bags of raw proteins, animal, stored in container with open bags of cooked animal proteins. In direct contact. CDI separated. To be reorganized. Coached

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 beef and chicken hot held below 135°. All else above CDI reheated

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P observed chlorine sanitizer over 400 ppm. CDI 99% discard. Refilled with cold water, retested 100 ppm

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 sugar not labeled.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in use utensils stored in water at 110°.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed food in unapproved domestic only equipment. Domestic fryer not under hood and cooler with open foodREMOVE FROM FACILITY USE