TACOS LA GUERA

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 . 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Some food items were as warm as 56F in the coolers or on the counter. It appears too much is brought out for prep or food is arriving not under temperature control since the MFU had opened 30 minutes before. Food must be maintained at 41F or below at all times. Future violations may result in permit action. Both refrigerators did appear to be in working order however. CDI - all items were placed in refrigerators and were cooling at a sufficient rate. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed sanitizer bottle was unlabeled. Repeat. CDI - labeled.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) bin of raw bacon stored above ready to eat foods (washed produce, ham, cheeses) in standing RIC. REPEAT 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) head of lettuce stored on the bottom of standing RIC. CDI - EHS and PIC reorganized storage of food items to prevent potential contamination. EHS donned gloves and placed cut lettuce head in readily available clean bin. EHS reviewed posted storage order guides in English and Spanish. REPEAT Note: No escalation in point deduction; observed some improvement in storage conditions; fewer improperly stored portions of raw animal foods and improper food contact were observed during inspection. 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 one (1) pan of sliced tomatoes in prep top stored above the cooling line. Observed approximately four (4) portions of TCS food (salsa verde, salsa, sliced ham, hot dogs) in standing RIC above 41F. CDI - EHS rotated tomatoes to underside of prep unit to observe corrective cooling. EHS observed ambient temperature of standing RIC at below 41F; temperature of TCS foods within RIC was observed cooling at a sufficient corrective rate. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed three (3) unlabeled spray bottles of cleaners held with commercial chemical bottles. Food employee identified these as degreasers and oven cleaner. CDI - EHS affixed labels to working chemical containers.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee engaged in food preparation (plating food) with no effective hair restraint.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed one (1) set of tongs stored in chopped jalapeño peppers with handle contacting food. CDI - EHS removed tongs from jalapeños without making barehand contact with food.

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf Observed chlorine and QAC test strips available, but no chlorine, bleach, or QAC based food contact sanitizer available on MFU. Observed disinfectant wipes and non food contact surface sanitizer. REPEAT. A verification will occur no later than 05/04/2025.

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 three (3) containers, stored as clean, with leftover tape and label residue at clean dish shelf. CDI - Food employee pulled dishes from shelving and placed at sink to be rehashed properly.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed one staff member ANSI certificate in MFU window; however, certified food protection manager was not available at time of inspection and PIC was not a certified food protection manager. PIC demonstrated knowledge by answering questions throughout inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) bin or raw chicken wings stored above ready to eat taquitos in prep unit. Observed one (1) bin of raw eggs and one bin of raw bacon stored above ready to eat foods (washed produce, ham, cheeses) in standing RIC. 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 one (1) bin of diced raw chicken placed above diced raw beef in prep unit. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) bread knife with handle placed in top cheese in prep top. Observed one (1) bin of onions stored directly (double stacked) in bin of cut limes in prep top. CDI - EHS and PIC reorganized storage of food items to prevent potential contamination. PIC removed knife and placed lids on open containers in prep unit to prevent double stacking. EHS provided storage order guides in English and Spanish. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed three (3) loose wiping cloths with no containers of sanitizer available to properly store them.

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf Observed chlorine test strips, but no chlorine or bleach based sanitizer available on MFU. A verification will occur no later than 12/26/2024

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no hot water on MFU upon arrival. CDI- EHS adjusted water heater thermostat dial. Observed 119F hot water. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw beef stored on top of prep cooler > 41F. CDI- moved to bottom of prep cooler. Observed approved cooling rate prior to departure. 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 deli ham and hot dogs in upright cooler without date marks. CDI by date mark by PIC (2 days). 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 .

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no hot water on MFU upon arrival. CDI- PIC adjusted water heater thermostat dial. Observed 122F hot water.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked tamales and chicken taquitos stored in igloo cooler < 135F. (> 2 hrs per PIC). CDI- discard by PIC. Provided information for TPHC. Hot foods to be stored in the steam table going forward. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken taquitos stored in upright cooler > 41F. Prepared yesterday per PIC. CDI- discard 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed windows and doors left open on the MFU. Keep closed unless screened.