SOFI'S TAQUERIA

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC unaware of required holding temperatures of TCS foods and multiple risk factor violations during inspection. CDI: EHS provided education.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee beverage being stored on cutting board portion of prep cooler. CDI: Employee removed beverage.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 beef in birria sauce being held at 98F in a container on grill. CDI: PIC voluntarily discarded birria. 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 all TCS foods being held above 41F in prep cooler. See temp chart. PIC voluntarily discarded all items. VERIFICATION REQUIRED

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

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: www.mecknc.gov/foodsafety Observed MFU operating without a certified food protection manager present. A CFPM shall be on-site during all hours of operation. REPEAT.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 being hot held at 118F in counter top hot holding unit. CDI: PIC reheated beef on grill top to 212F before returning to hot holding unit.

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 a container of pork and cheese papusa’s being stored in a bus tub in prep reach in cooler date marked for today. Per conversation with PIC, papusa’s were actually prepared two days ago. Also observed working containers of salsa’s being stored in low boy cooler missing date marks. CDI: PIC corrected date for papusa’s and date marked working bottles of salsa’s.

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 a working bottle of sour cream and a working bottle of oil unlabeled. CDI: PIC labeled items. REPEAT. Points not escalated due to improvement since previous inspection.

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

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: www.mecknc.gov/foodsafety Observed MFU operating without a certified food protection manager onsite. A CFPM shall be on-site during all hours of operation.

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 shredded cheese being held double panned in prep flip top cooler in which cheese measured 57F, a container of sliced tomatoes in prep flip top cooler at 54F, a bus tub of cheese, pork and beef papusa’s being held above 41F in prep reach in cooler and a container of cooked beef in low boy cooler also held above 41F. CDI: PIC moved cheese, tomatoes and papusa’s to low boy cooler to rapidly cool as they had been in flip top cooler for approx. 2 hours and voluntarily discarded beef from low boy cooler.

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 a working container of oil, lemon and salt mix unlabeled on prep counter. Label all working containers of food.

3-302.15 Wash fruits and vegetables prior to use. Observed an avocado sliced in half in prep flip top cooler in which avocado still had sticker on skin. CDI: Employee voluntarily discarded avocado.

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

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 multiple non-food grade bins being used to stored cooked and uncooked foods. PIC was unaware of NSF grade bins and will discontinue used of bins.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Slaw sitting out above 41F 30 minutes. Placed in reach in to reach 41F. 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 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board on prep table heavily scored and scratched.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. PIC has until 11/15/24 to obtain food protection manager certificate. No points taken. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no way to ensure employees are informed of their responsibility to report required symptoms, illness, and exposure. CDI-EHS educated employees and employees signed employee health poster as to show they acknowledge these requirements. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 papusas and salsas with no date label. PIC made these items at the commissary on 10/7/24 in the morning CDI- PIC labeled accordingly. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf observed pic failure to ensure no bare hand contact of ready to eat foods, proper date marking, proper hand hygiene and proper sanitization of utensils. CDI coached 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.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Pic unable to demonstrate. CDI not required for 210 days from permit date as per NCDHHS no points taken For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P observed food employee failure to wash hands before touching quesadillas. CDI hand wash and gloves donned

3-301.11(C) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf observed food employee consistently touching ready or near ready to eat foods with bare hands. THIS DEMONSTRATES A FUNDAMENTAL LACK OF UNDERSTANDING OF SAFELY HANDLING FOOD. CDI COACHED

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed pic unable to provide sanitizer on the MFU. CDI father drove to purchase gallon of bleach 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 cut lettuce and tomatoes cold held at 44f. CDI placed on tphc for discard in 3 hours 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 multiple TCS foods cooked prior to today not date marked. CDI date marked 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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf observed pic unable to find test strips