TAQUERIA EL QUETZAL MEXICAN STREET #2

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at start of inspection. -CDI- PIC with CFPM arrived. -0- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

For more information on food storage order 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 carne asada stored over RTE pastor meat in cold drawers. Observed raw ribs stored behind RTE pastor meat in cold drawers. -CDI- PIC corrected storage order. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed no protective coverings on cut lettuce, onions, cut cabbage, cucumbers, birria salsa, flour, and sugar.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items above 41F in cold drawers and RIC. -CDI- PIC voluntarily discarded 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 .

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 some squeeze bottles missing labels in prep unit. -0-

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 in-use knives stored on sides of prep unit between opening where lid is. -CDI- PIC placed items at dishpit to be W/R/S. 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 hot water used to store in-use utensils with water not full enough to fully submerge utensils in water. -CDI- PIC placed items at dishpit to be W/R/S. -0-

5-103.11 (A) The water source and system shall be of sufficient capacity to meet the peak water demands of the food establishment. -Pf- Observed water stop running during inspection. -CDI- PIC corrected. 5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf- Observed no hot water at time of inspection. **10 DAY VERIFICATION REQUIRED BY 3/26/26** -0.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed refried beans holding in steam well below 135F (128F). CDI - PIC placed beans on flattop grill to reheat to 165F. - 1.5 - 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee at grill station without hat/hairnet.

4-204.120 Equipment compartments that are subject to accumulation of moisture shall be sloped to an outlet that allows complete draining. Observed finish prep reach in with accumulation of water in bottom. Level unit to allow water to drain. - 0.5 -

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Speaker on stand blocking hand washing sink. Speaker moved outside.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of degreaser and sanitizer with no labels. Labels added.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed windows of MFU open during inspection with no curtain screens.

3-307.11 Protect food from contamination sources not specifically noted by the code. Rice in hot well in to go bag. Use only food grade plastic bags.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed container of raw chicken stored on wire shelf above uncovered refried beans and birria. CDI - Birria and refried beans were discarded (see #22). - 3 - REPEAT 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 birria annd refried beans made the prior day above 41F, see temperature chart. CDI-PIC voluntarily discarded all foods listed and denatured with bleach. Refrigeration units had ambient temperatures of 41F and below. - 1.5 - 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 .

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed numerous items in prep and upright refrigerators without lids. All items not in the process of cooling must be covered during storage.

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 raw chicken stored over raw chopped beef in stand up reach in cooler and raw beef stored over RTE pork in lowboy drawers. CDI- PIC corrected storage order and made signs for each to demonstrate where to put foods to prevent contamination. EHS will reimplement storage order RCP due to violations occurring again after no violations during last inspection. For more information on food storage order 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 For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed around 10 boxes of tortillas stored on the floor of MFU. Ensure no boxes of food are stored in direct contact with 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 wearing bracelet while preparing foods. Remove bracelets and other jewelry during food preparation and serving.

6-501.14 (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge. Observed oil dripping on the outside of MFU from ventilation system on the roof of MFU. Ensure ventilation systems are cleaned frequently to prevent oil from creating a public health hazard, nuisance, or unlawful discharge. EHS will follow up to make sure oil is cleaned.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed person in charge with lack of understanding of food safety rules during inspection and unable to correct violations without EHS guidance. EHS has recently done educational visit with PIC and recently explained in depth previous violations. CDI-EHS educated and provided PIC with food safety checklist to ensure all food safety parameters are being met. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed through conversation with the PIC that cutting boards and utensils are only washed, rinsed, and sanitized once a day at the end of the day. Per PIC, utensils are washed with soap and water throughout the day as needed and cutting boards are washed, rinsed, and sanitized at the end of the day. CDI-EHS educated PIC and PIC washed, rinsed, and sanitized all utensils, and cutting boards were used with a single use barrier for the rest of the day. 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 PIC about to use thermometer without sanitizing food contact surface. CDI-PIC sprayed single use paper towel with properly concentration chlorine sanitizer, wiped food contact surface, and allowed to air dry before taking temperature.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed steak hot holding in steam table below 135F, see temperature chart. CDI- Steak was in steam table for 1 hour, PIC reheated steak to above 165F before placing back in steam table, 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes, shredded lettuce, mozzarella cheese, refried beans, pico de gallo, raw pork, raw beef, and raw chicken above 41F, see temperature chart. CDI-PIC voluntarily discarded all foods listed and denatured with bleach. PIC unsure of why foods were above 41F and refrigeration units had ambient temperatures of 41F and below. EHS will be implementing risk control plan for cold holding.REPEAT 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 .

3-501.18 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 salsas and lettuce date labeled 10/2 but were actually prepared 10/1 CDI-PIC changed date on salsas to 10/1 and voluntarily discarded lettuce. 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 seasoning containers with no labels. CDI- PIC label containers.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed windows and door of MFU open during inspection. Repair curtain screen to allow curtain to close easily and close window screen between orders. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead insects in AC fan and observed live flying insects inside MFU during inspection. REPEAT

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

3-302.15 Wash fruits and vegetables prior to use. Observed washed limes stored in original cardboard box deeming limes unwashed. PIC stated he will take limes back to commissary to rewash and put into another container.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single use styrofoam trays stored with food contact surface upright. CDI-PIC flipped trays over to protect food contact surface.

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 rice being hot hold inside of black plastic grocery bag inside of metal container in steam well. CDI- PIC voluntarily discarded rice. Do not store foods in direct contact with grocery bags, bags must be food safe such as plastic sandwich bags or gallon zip bags.

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 gaskets of low boy coolers in need of cleaning due to black and pink buildup. Clean.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no hot water at three compartment sink. CDI- PIC had hot water heater unplugged, PIC plugged hot water heater in and hot water reached 188F. Keep hot water on at all times during operating hours.

5-303.12 A cap and keeper chain, closed cabinet, closed storage tube, or other APPROVED protective cover or device shall be provided for a water inlet, outlet, and hose. Observed no cap on clean water inlet. Provide cap or close and lock cover for inlet.

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. Observed mesh screens torn large back window and ordering window. Repair.

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 raw chicken stored over raw beef and raw pork chorizo in 2 door reach in cooler. Observed raw steak stored behind raw shrimp, and raw chicken stored behind raw beef in cold holding drawers under grill. PIC changed storage to reflect proper storage order by cook temperature in 2 door reach in cooler and switched raw meats where raw steak and raw chicken are in the front of the drawer to not contaminate raw proteins by reaching over raw shrimp and raw beef. REPEAT Due to repeat non compliance a risk control plan will be implemented. Facility required to complete risk control plan by 3 day VR. EHS will review risk control plan with PIC on 6/13/24. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer bottle with concentration above 200ppm. CDI-PIC diluted sanitizer to 100ppm. 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 raw beef, raw chorizo, raw chicken wings, pico de gallo, raw shell eggs, and crumbled queso above 41F, see temperature chart. CDI- PIC placed all items in freezer or on ice to bring temperature down to 41F or below. REPEAT *A Risk Control Plan will be implemented if there is no improvement of cold holding* 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 bottle of degreaser with no label and sanitizer label barely legible CDI-PIC labeled bottles. REPEAT

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed buildup of dead insects in AC unit. Clean.

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 knife stored between side of prep unit and the wall. CDI-PIC placed knife in 3 compartment sink to be W/R/S. 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 cleanup of vomiting and diarrhea. CDI: Gave updated copy of V/D procedures to PIC.

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 raw shrimp and steak above pupusas filled with cooked items, ham and hotdogs. Observed raw steak stored above pork and cheese pupusas. REPEAT. CDI - Storage was rearranged. A Risk Control Plan will be implemented if there is no improvement of storage order.

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 roasted jalapeños held below 135F inside the Steamwell. CDI - Placed on flat top to reheat.

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 chicken wings and raw chorizo above 41F in standing RIC. CDI - Both items were placed on ice.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical spray bottles with no label. CDI - Spray Bottles were labeled.

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 multiple knives stored in crevices of prep units on the MFU. CDI - Knives removed to be w/r/s.

Repeat: 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 inside reach-in cooler #1 raw marinated chicken stored above raw chorizo. CDI: storage order was corrected.

Repeat: 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 reach-in cooler shredded lettuce and sliced tomatoes at 52F. Observed shredded lettuce inside flip top prep cooler at 46F. According to PIC lettuce and tomatoes were brought from commissary about 30 minutes ago. Discussion with PIC to ensure TCS foods are being transported properly for cold holding at 41F/below. CDI: lettuce and tomatoes moved to reach-in freezer and lettuce from flip top was placed on ice. Some improvement has been noted. Continue to work on cold holding to avoid permit action.

Repeat: 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed holes in screen at back window of unit. Holes were repaired on one side of screen now the other side has holes in the screen. Improvement was noted

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 cleanup of vomiting and diarrhea. CDI: Gave updated copy of V/D procedures to PIC.

5-202.12 Provide at least 100F water at handsinks. Observed hot water at handsink only reaching 86F. PIC stated there was an issue with water heater malfunction. MFU voluntarily closed until water heater can be repaired and hot water provided at least 100F. CDI: water heater was fixed during inspection and water provided at 100F.

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 inside reach-in cooler #1 chicken wings and raw marinated chicken stored above raw beef and raw eggs stored above raw beef. CDI: storage order was corrected.

Repeat: 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 sliced tomato, ranch, and cut lettuce inside prep unit 1 > 41F (see temp chart). Observed inside prep unit 2 salsa verde cups over stacked > 41F (see temp chart). Observed inside reach-in cooler #1 cut lettuce, refried beans, pico, and ranch cups > 41F (see temp chart). CDI: all products were iced down and temp dropping during inspection. PIC stated that products that were out of temp were just brought from commissary. Education provided on proper transport and receiving temperatures.

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 chicken tacos inside prep unit 2 and cheese pupusas inside cold hold drawer made yesterday without date mark. CDI: properly dated by PIC.

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. Observed container of oil and 2 containers of spices not labeled.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed hole in screen at back window of unit. Repair. Observed serving window open during inspection. MFU was not serving customers at the time. CDI: window closed during inspection.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf. Observed hot water at 3-comp sink only reaching 86F. PIC stated there was an issue with water heater malfunction. MFU voluntarily closed until water heater can be repaired and hot water provided at least 120F. CDI: water heater was fixed during inspection

5-402.14 Sewage shall be removed from a mobile food unit at an approved servicing area.-Pf. Observed grease in containers outside back of unit. Observed hose and mop bucket outside back of unit. CDI: directed MFU to transport wastewater in approved tote back to commissary after service for the day. Remove mop bucket and grease containers and return back to commissary. Further non -compliance will result in permit action on next inspection.

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 cleanup of vomiting and diarrhea. CDI: owner’s brother has a copy at the commissary. Gave updated website to obtain another copy as well.

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 sliced tomato, pico, creama, guacamole, and shredded mozzarella cheese inside prep unit #1 > 41F (see temp chart). Observed Ranch, salsa verde, and salsa rojo in small portioned cups inside prep cooler #2 > 41F ( see temp chart). Observed a container of chicken tacos inside reach-in stand-up cooler #1 at 46F. Observed raw steak and raw chicken at 42F inside stand-up reach-in #2. CDI: salsas, Ranch cups, and cheese tacos were voluntarily discarded due to length of time out of temperature. Units were turned down and TPHC was discussed. Reviewed & E-mailed TPHC procedure sheet to PIC.

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 1 container of oil not labeled.