YA YE TACOS

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 shelf in reach in cooler above food items. CDI: PIC removed employee beverage.

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 a package of raw bacon being stored in a container with a package of ready to eat sausage and container was also stored above ready to eat foods in reach in cooler. CDI: PIC removed-arranged items to proper storage order.

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 individually portioned containers of salsa being stored in reach in cooler and a container of steak being stored in bottom of prep cooler both above 41F. See temp chart. CDI: PIC placed containers of salsa on ice to rapidly cool as they were prepared approximately 3 hours prior and steak was reheated to 169F before hot holding as PIC stated he had it out of the cooler for an extended time for preparing orders.

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 cow tongue that was prepared 5 days prior missing a date mark. CDI: PIC date marked item. EHS observed an adequate date marking system on MFU as all other RTE foods were date marked.

3-302.15 Wash fruits and vegetables prior to use. Observed an avocado cut in half being stored in prep flip top cooler in which avocado had sticker still intact on skin. Wash produce prior to use.

5-202.12 Provide at least 100F water at handsinks. Observed 38F water at handsink. MFU voluntarily closed until hot water can be provided at 100F. Repeat.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water on unit only reaching 38F. Repeat. Unit voluntarily closed until water heater can be repaired to provide hot water at 120F- 3 comp and 100F for handsinks. VR within 10 days

5-202.12 Provide at least 100F water at handsinks. Observed 84F water at handsink. MFU voluntarily closed until hot water can be provided at 100F.

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 cooked wings inside prep cooler dated 8/21 that expired past 7 days. CDI: by discarding. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Observed refried beans and rice inside reach-in cooler without a date. CDI: by providing correct dates.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer made up too strong above 200ppm. CDI; water was added and correct to proper concentration.

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 squeeze bottles of oil and water not labeled.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water on unit only reaching 84F. Unit voluntarily closed until water heater can be repaired to provide hot water at 120F- 3 comp and 100F for handsinks. VR within 10 days