MUCHACHOS TACOS #2

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 (fry boxes on over sink shelving, sauce cups in single service bin.) with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed container lids with food debris on them stored in clean section of unit. CDI- items were taken to dish area to be properly cleaned. 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 .

5-205.15 Maintain a plumbing system in good repair. Observed minor leak at motorized pump water line when active. Adjust and/or repair pump such that water does not leak when under pressure.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed posted Food Employee Health posters in English and Spanish, as well as blank Food Employee Health Agreement, but no signed documentation of health training. CDI - EHS provided blank Food Employee Health Agreements in English and Spanish; New Food Employee Health poster was signed and posted on the walls of MFU. For more information on employee health policy, 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 four (4) portions of TCS, non date mark exempt food (salsa in prep top, jicama slaw in prep unit, two bags of lettuce in prep unit) without date marks. CDI - PIC confirmed dates using larger portions and properly date marked containers. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observe labeled QAC sanitizer in spray bottle well above 400ppm and turned EHS test strip and MFU test dark blue. CDI: sanitizer was diluted to proper concentration.

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 six (6) unlabeled working containers (sauce bottles in prep top, oil at below grill storage) with no working labels. Label working containers accordingly.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed team member walk on the truck and donn gloves without washing hands and begin working with food. CDI- REHS stopped team member to educate and wash hands.

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 scoop handle making contact with chicken inside of hot holding steam table. CDI- Removed during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed diced tomatoes, shredded lettuce, corn salad, red salsa, and shredded cheese inside prep cooler > 41F (see temp chart). Observed hot salsa inside reach-in cooler at 46F. CDI: all items were placed on ice and brought down to proper temp. Discussion with PIC to ensure TCS food is cold below 41F before leaving to come to route location 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed quat sanitizer in spray bottle well above 400ppm and turned EHS test strip dark blue. CDI: sanitizer was diluted to proper concentration.