TACOS EL POTOSINO

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed two (2) washed, unpeeled, uncut onions stored on relatively clean racks of prep unit. CDI - EHS donned gloves and placed onions in single service tray as means of storage. EHS reviewed storage requirements for washed, ready to eat produce.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) opened jar of pickled jalapeños stored on floor of MFU. CDI - PIC relocated jar to available space on MFU counter. REPEAT.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed one (1) ice scoop held in elevated cooler of food ice for beverages with handle directly contacting ice. CDI - EHS donned glove and repositioned ice scoop to prevent potential contamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed cut, leafy greens, shredded lettuce, and cut sliced or diced tomatoes and shredded cheese at 42 to 44°. Operational times are 11 AM to 8 PM. Mobile Food unit has been on station less than one hour. CDI refrigeration unit turned down colder. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed ice to be used in beverages for the public store in a cooler on the floor CDI placed on top of table

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed to dry, wiping claws that appeared to be soiled, possibly stained. EHS explained potential for violation and cross-contamination.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - Observed chicken and onions holding below 135F in steam well (see temperature chart). Per PIC, items were cooked and placed in steam well less than 30 minutes prior. - CDI - PIC rapidly reheated items to above 165F on grill and returned to steam well to hot hold. 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 .

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Observed PIC, unable to provide sufficient answers to foodborne disease prevention questions. CDIHandouts re-given. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed multiple TCS cooked foods or raw animal foods between 41 and 43°. CDI unit adjusted to make colder. 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 .