TACOS AND PUPUSAS

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple tcs foods in the prep unit (top and bottom) above 41F. See temperature chart. Pic stated that some items were prepped within the last hour and others were from the last 2 days. CDI PIC voluntarily discarded items that were not prepped in the last 4 hrs. The ambient air of the unit was 61 at the top and 51 at the bottom. VR needed 7-12-26 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). Observed multiple bags of cooked pork skin and chicken in the tall RIC not date marked. CDI PIC provided date mark. 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 .

4-501.11 Maintain equipment in good repair. Observed prep top unit not holding tcs foods at 41F or below. Also observed a large amount of water inside the bottom of the unit. Facility has a 1 door RIC and a 1 door glass front RIC they can use until the prep top is repaired.

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 containers of American cheese and shredded cheese being stored in prep flip top cooler and a container of beef mix for papusa’s being stored in prep reach in cooler all above 41F. See temp chart. CDI: PIC placed all items in RIF to rapidly cool as they had been in unit for approximately 2 hours.

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 large container of corn being stored unlabeled on shelf under service window. CDI: PIC labeled container.

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 a plastic container with no handle being used as a scoop stored in a large container of corn. CDI: PIC removed container. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed a container of hot water being used to store utensils on steam table in which water measured 158F, however, water had accumulation of soil and food residue. CDI: PIC changed out soiled water.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cut tomatoes stored above chill line in container less than 30 minutes. Separated into another container 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 .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towels in paper towel dispenser had to have packaged ripped open as they had never been open. Made it diffucult to get a paper towel. CDI - removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded lettuce stacked so it was coming out of the pan in the flip top refrigerator. CDI - ice added and the top layer removed. 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 .

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf. Observed hot water was tripping the breaker and not reaching above 62F. This was the parking lot of a business that builds food truck units and the problem was repaired very quickly. Hot water >125 after the fix.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Sanitizers lacked labels. Labels added.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observe three compartment sink set up with wash rinse and sanitizer. Sanitizer measured at 10 ppm chlorine. CDI sanitizer concentration increased to 100 ppm. 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