TAQUERIA CHONITA 1

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 facility without written procedures for responding to vomiting or diarrheal events. CDI: EHS provided written procedures.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a small cup being stored in hand sink basin. CDI: PIC removed cup.

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 containers of raw beef being stored on shelf in low boy cooler above a container of cooked beef. CDI: PIC re-arranged items to proper storage order. 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 a container of raw chicken being stored on top of a container of raw beef in low boy cooler. CDI: PIC re-arranged items to proper storage order. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of beef and a container of ham being stored in prep top cooler next to grill. CDI: PIC voluntarily discarded items. REPEAT. Points reduced to half due to improvement from previous inspection.

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) 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 containers of rice and beans being held without date marks in reach in cooler. CDI: PIC date marked both items which were prepared yesterday.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed menu without a consumer advisory. PIC stated customers can order burgers, steak and eggs cooked to order/undercooked. VERIFICATION REQUIRED to ensure consumer advisory is added to menu.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door and service window open upon arrival for inspection. Keep outer openings closed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of onions being stored on the floor. CDI: PIC placed onions on shelf.

3-302.15 Wash fruits and vegetables prior to use. Observed an avocado cut in half in a container in prep flip top cooler in which the sticker was still on skin of avocado. Wash avocados prior to use. REPEAT.

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 a stack of single use to go containers being stored outside of their original packaging right side up on shelf underneath hand sink. CDI: PIC discarded top container and moved the rest of the containers to another shelf and inverted containers to protect against contamination.

4-501.11 Maintain equipment in good repair. observed a torn gasket on door of low boy cooler. Replace gasket. REPEAT.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee properly wash hands then turned off faucet with bare hands. CDI- EHS intervened and had employee rewash hands and turned off faucet with paper towel barrier REPEAT

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed multiple dishes being stored in hand wash sink blocking access. CDI- Employee removed dishes from hand sink and moved to three compartment sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef stored over cake in lowboy cooler. CDI-PIC put raw beef on bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 pork in stand up reach in cooler. CDI- PIC put pork above chicken. 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 cow tongue, RTE ham, beans, green salsa, red salsa, and shredded beef over 41F, see temperature chart. CDI-PIC voluntarily discarded foods. 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers on flesh stored as clean. Remove stickers prior to washing.

4-501.11 Maintain equipment in good repair. Observed smaller prep unit in disrepair. Repair.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and turn off faucet with bare hands. CDI-EHS intervened and had employee rewash hands and turn off faucet with paper towel barrier

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beef tongue, salsa verde, and salsa roja above 41F, see temperature chart. CDI- All foods were out of refrigeration 1 hour prior, PIC placed all foods in freezer to rapidly cool. REPEAT -improvement has been observed from last 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 Observed beef tongue, marinated pork, cut honeydew, rice, and beans with no date label. CDI- PIC stated all foods were prepared on 8/27 since that is the day of prep for all items for both trucks, PIC labeled all foods with 8/27. 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 oil, water, and mayonnaise in squeeze bottles without labels. CDI- PIC labeled bottles.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed windows to MFU open during inspection. CDI- PIC closed windows. EHS suggested to install screens to allow for air flow and protection against pests. REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available in unit. Cloth towel was being used. CDI - PIC supplied napkins until paper towels can be purchased. - 1-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed assorted cooked and raw meats in prep cooler top and bottom > 41F. PIC stated they had been there lees than 30 mins. CDI - PIC placed all items in freezer to rapidly cool. Ensure TCS foods are 41F or below prior to leaving commissary. Observed TCS items in Single door upright cooler above 41F. Upon investigation, unit was observed unplugged. PIC was unaware of how long unit was off. CDI - PIC discarded all TCS content in unit. - 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door of unit open upon arrival and during inspection. CDI - PIC closed door.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed spray bottle of sanitizer testing at 10ppm chlorine. CDI adjust chlorine concentration and retest at 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 sliced tomatoes in prep cooler top and bottom > 41F (2hrs per PIC). CDI moved tomatoes to freezer for rapid cooling. Observed tomatoes < 41F prior to departure. Observed cooked mini tacos in upright cooler > 41F (2 hrs per PIC). CDI moved to freezer for rapid cooling. Observed tacos < 41F prior to departure. 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 pork, chicken tamales without date mark in upright cooler. CDI with 8-23 date mark by PIC. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle containing degreaser. CDI by labeling