TAQUERIA CHILE FRITO

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed PIC not able to answer some of EHS’ questions regarding employee health. -CDI- EHS educated and provided updated EHP. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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). Observed multiple items date marked for today, 10/28, but upon further discussion with PIC, many items were prepared yesterday and brought onto MFU today. -CDI- EHS educated PIC about proper date marking system and date marking was corrected. -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 .

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. -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. Observed no cap on water outlet. -0-

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw shell eggs being stored behind a container of shredded cheese in prep reach in cooler. CDI: PIC re-arranged items to proper storage order.

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 squeeze bottles of sour cream, mayo and chipotle mayo being held unlabeled in prep reach in cooler. Label all working containers of food.

4-501.11 Maintain equipment in good repair. Observed torn gasket on prep reach in cooler door. Replace torn gasket.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) wet, in use wiping cloth stored at cutting board. CDI - PIC rotated wiping cloth to properly concentrated (approximately 200 ppm) chlorine sanitizer bin in 3 compartment sink.

3-302.15 Wash fruits and vegetables prior to use. Observed one (1) unwashed, uncut pineapple with bands and tags stored in crate with bottled water. All other produce within MFU was thoroughly washed and ready to use. Wash and properly store all produce before storing it within MFU.

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 minor soil accumulation on floors of MFU. Clean as required to prevent accumulation.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Briefly observed rear door of MFU open at start of inspection, prior to EHS introduction. Observed no pest entry at time of inspection. CDI - PIC closed door of MFU prior to start of inspection. Utilize mesh nets or screens if rear door is to remain open.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed one (1) washed, uncut pineapple stored on top of clean, inactive shawarma rotisserie. CDI - EHS placed pineapple within readily available clean bowl and placed on prep table.

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 several (greater than ten (10) washed, uncut radishes stored within grocery bag in standing RIC. Utilize food safe containers and/or ziplock bags, foil, food wraps, etc. for food storage.

6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Observed broom and mop bucket stored beneath MFU. Store either within MFU such that clean food, equipment, utensils, and single service articles are not contaminated and that mop is protected or keep cleaning tools at commissary.

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. Observed two (2) sealed ziploc bags of raw animal food (chorizo and diced chicken) thawing in standing RIC, stored in the same metal pan. CDI - EHS removed chorizo from pan and placed separate from raw chicken. EHS provided storage order chart in Spanish to PIC. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P EHS observed one (1) loose loaf of torta sandwich bread inside of non food contact plastic storage container in direct contact with the container inner surface. All other bread within container was effectively stored within commercial bread bag. CDI - EHS donned glove and disposed of bread loaf. 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 two (2) incomplete station date marks made using order tickets on prep top and prep unit, listing TCS food items within, written as ‘_/17/2025’ Station date mark on standing RIC read properly as 03/18/2025. CDI - PIC confirmed prep unit was loaded with ingredients the day prior and date mark of 03/17/2025 was written on both tickets. 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 three (3) unlabeled working containers at grill station (salt shaker, salt container, and water squeeze bottle.) CDI - EHS labeled containers via direct labels and station labels.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 two (2) knives stored in space between MFU wall and prep top lid. CDI - PIC rotated knives to available clean magnetic knife block on wall. Utilize knife block or hot utensil well at stove.

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 flattened cardboard boxes on floor of unit. Per conversation with PIC, cardboard is used as flooring to absorb spills and oil. Remove absorbent cardboard and replace with plastic floor mats as required.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed one (1) water bottle, belonging to PIC, stored in basin of handsink. CDI - PIC relocated water bottle to nearby counter.

6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. Observed one (1) small tear on edge of insect mesh at ordering window of MFU. Repair or replace insect control screens as needed.

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 one (1) single service container of sliced tomatoes stored within bin of shredded cheddar cheese in prep top, serving as a dispensing/storage utensils. CDI - Tomato cup was rotated to lower storage of prep unit to maintain TCS temperature and prevent food contact with non food portion of cup.

4-502.13 Single-use and single-service articles cannot be reused. Observed two (2) TCS food items (salsa and salsa verde) in standing RIC held in single use containers once used to hold peeled and washed garlic. Hold TCS foods in food safe containers (food safe bags, food wrap, foil, etc.) or hold them in reusable containers that can safely be washed, rinsed, and sanitized multiple times.

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 secondary containers of oils and seasonings without labels. Label.

4-501.11 Maintain equipment in good repair. Observed prep unit in disrepair at time of inspection. PIC is not using prep unit for any foods at this time and plans to use it when it is repaired and holding 41F and below. All TCS foods fit neatly inside of reach in unit and no storage order issues noted. EHS will follow up with PIC on status of repairs.

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 no date marks present on MFU. PIC stated many items were prepped today as they were closed the past few days. Items that were cooked and pulled from the freezer have no date marks on them. CDI - PIC knew when items were were prepped, items dated. EHS provided an example date marking log for PIC to use on the outside of coolers. - REPEAT - 3 - This is facilities 5th date marking violation in a row. If another violation occurs, permit action may be taken. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed frozen meat thawing ambiently in sink basin. CDI - Items placed into cooler for thawing. - 0 -

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed cilantro and lettuce present in MFU. Make sure to wash all produce prior to being put onto MFU for use. - REPEAT - 1 -

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 being used on the floor in MFU. Remove. - 0 -

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed food employee working with raw beef and did not wash hands and change gloves before contacting RTE onions. CDI - EHS intervened, onions were discarded, employee washed hands properly and put on new gloves.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed food employee contact raw beef and RTE onions with the same gloves. CDI - Employee discarded onions, washed hands and changed gloves before returning grill.

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 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 ham and steak with incorrect date marking. PIC stated that items were frozen on the date present on containers. CDI - The items were removed from freezer the previous day and the items were marked with the correct dates No point escalation, improvement observed. 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 multiple containers of cooked/RTE meats inside the standing RIC. CDI - Correct date marking was added to items. REPEAT.

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. 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 bottles of oils and shakers of seasonings with no labels. REPEAT. CDI - Items were labeled.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers present. Clean and remove stickers prior to bringing produce for use on MFU. REPEAT.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed PIC still working while having no water. PIC did implement a large multi gallon bucket filled with hot water to wash hands while on MFU. Do not work when there is an imminent hazard. This was discussed with PIC. - 0 - 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.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed containers stored in hand sink. Observed no water at hand sink. PIC stated water pump broke and a new one should be there within a few days. PIC agreed to close until facility has working water. - 1 -

3-501.17Datemark/labelallTCSfoodsthatareready-to-eatonceopenedorpreparedandheldmorethan24hrs.-PfObserved all TCS food items in MFU without date marks. PIC stated prep day was yesterday and all items were prepped then. CDI - Dates marked. EHS instructed PIC to date mark all items at commissary immediately after prepping. - REPEAT - 3 - Discussed utilizing sheets of paper hung up on coolers to keep track of dates. EHS will follow up to check on date marking in a few days. *Further date marking violations will result in permit action *

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 bottles of sauces and shakers of seasonings with faded labels. Re-label as needed. - 0 -

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers present. Clean and remove stickers prior to bringing produce for use on MFU. - 0 -

4-903.11(A)Storecleanedequipment,utensils,linensinaclean,drylocation;wheretheyarenotexposedtosplash,dust,or other contamination; and at least 6 inches above the floor. Observed cleaned knives shoved in the small space between prep unit and reach in cooler. CDI - PIC moved items to be W/R/S. Items to remain in hot utensil well. - REPEAT - 0.5 -

5-103.12 Provide water under pressure to all fixtures.-Pf 5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no water present in MFU to any sinks. PIC stated water pump broke and a new one should be there within a few days. PIC agreed to close until facility has working water.

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 most TCS food items in MFU without date marks. PIC stated prep day was yesterday and all items were prepped then. CDI - Dates marked. EHS instructed PIC to date mark all items at commissary immediately after prepping. - REPEAT - 3 - 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 .

4-903.11 (A) Store cleaned equipment, utensils, linens 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 cleaned knives shoved in the small space between prep unit and reach in cooler. CDI - PIC moved items to be W/R/S. Items to remain in hot utensil well. - 0 -

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 observed MFU has most of required items Needs more PPE than gloves CDI coached

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 orida potatoes next to containers of raw proteins. CDI reorganized

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 multiple tcs foods cooked prior to today with no date marking. CDI date marked

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed chlorine sanitizer at 0 ppm. CDI remade to 100 ppm

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 on stove at 80°