TAQUERIA XOCHITL

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer not registering on test strip. PIC remixed sanitizer to meet correct concentration. 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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed employee health poster that did not include restrictions and exclusions and had not been signed. -CDI- EHS provided copy with restrictions and exclusions and food employees signed at time of inspection. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P-/2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC touch phone, remove sunglasses and touch face and then begin to return to food prep without washing hands. -CDI- EHS educated PIC on when to wash and PIC properly washed hands. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed sanitizer bucket with in-use rags stored in handsink. -CDI- EHS educated PIC on proper use of handsink and PIC relocated bucket. -0-

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 thermometer stored as clean with visible food debris and PIC begin to use thermometer without cleaning it. -CDI- EHS intervened, educated PIC on cleaning thermometer before and after use and PIC properly cleaned thermometer. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed some housemade salsa Rojas between 39-45F. -CDI- EHS educated PIC on not overfilling container and items above 41F voluntarily discarded. -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

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D)./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 in RIC with no date marks such as potatoes, repollo, chicharron, refried beans/mozzarella cheese pupusa filling, nacho cheese and mozzarella cheese with no date marks. When EHS asked PIC about the dates, PIC stated that items were prepared today and he had just removed the date mark and demonstrated to EHS the items in the trash can. PIC stated that some items were going to be thrown out and some would be used tomorrow and he would put a new date mark for tomorrow. -CDI- EHS educated PIC on proper date marking system, to ensure that the date mark is maintained from original 7 day date mark, kept no longer than 7 days and discarded once the 7 days has passed. EHS also advised PIC to discard any items that he did not plan on reusing. PIC properly date marked items and discarded any items that he was not planning to reuse. -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 .

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 slight debris on inside of container used to store clean lids. -0-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed “household use only” blender. Replace. -0- 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 1 cutting board in need of replacement due to deep grooves and multiple cuts and no longer being smooth and easily cleanable. Replace or resurface.

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 NFCS of blender in need of cleaning. -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 cover on water inlet. Ensure cover is placed. -0-

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 one (1) salt shaker at grill line with no labeling. CDI - EHS stationed labeled salt shaker in English and Spanish.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) used wet wiping cloths on counter near dirty dish basin. Per conversation with PIC, rag was still in use. CDI - Wiping cloth was rotated to one of the two properly concentrated wiping cloth bins.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certified protection manager (CFPM). CFPM arrived before end of inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 chicharron with a date of 11/17 on label. PIC informed EHS that this was the incorrect date. CDI- PIC changed date. Ensure to put correct date. 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 .

6-501.12 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 floors inside of cabinets in need of cleaning due to grease buildup. Clean.

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 small prep cooler hot dogs, sliced cheese, and ham > 41F (see temp chart). Raw pork, raw steak, raw chorizo, salsa verde, and pupusa filling > 41F(see temp chart). CDI: ice was added to coolers and unit was turned down to rapid cool. Risk Control plan/Permit action will take place next inspection if improvement has not been shown.

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 hot dogs inside prep cooler dated 7/3. PIC informed me that incorrect date was put on the product. CDI: changed to correct date.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed PIC could not locate servsafe certificate. Facility has until 210 days from permit issuance to comply before points are deducted.

Repeat: 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 steak stored above shredded mozzarella cheese inside stand-up reach-in cooler. CDI: storage order rearranged. Improvement noted on storage order from last inspection.

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 rice and black beans holding in steam well below 135F (see temp chart). CDI: unit turned up and items properly reheated.

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 TCS foods including cut cabbage, boiled chicken, pork, salsa, raw steak, and shredded mozzarella cheese inside upright stand-up cooler > 41F (see temp chart). PIC stated that chicken and pork was cooked at commissary and placed inside reach-in cooler to be heated up for later. MFU is restricted from cooling preparing foods from hot to cold. Failure to comply with permit restrictions in the further will result in permit action. CDI: unit was turned down to rapidly chill products. Pork and chicken were reheated on grill to proper temperature and will be held in steam well.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed chair blocking handsink. CDI: chair was relocated.

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 shell eggs above ready to eat foods inside bottom of flip top cooler. CDI: storage order rearranged. 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 breaded raw chicken stored above raw breaded beef inside upright reach-in cooler. CDI: storage order was rearranged.

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 raw chorizo at 80F in bowl on top of flat top grill. PIC stated that they had pulled chorizo out of reach-in to cook it but left it out at room temperature. CDI: chorizo placed back in reach-in cooler to rapid chill.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed only thick probe thermometer available for use. PIC showed me order page for thin probe thermometer that was ordered and should be arriving today. VR in 10 days.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer buckets stored on the floor of unit. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in quat sanitizer bucket at toxic levels well above 400ppm( turned test strip dark blue). CDI: product was diluted to proper concentration.