TAQUERIA LAS MARIAS

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Rice above 41F in reach in. Prepared 2.5 hours prior. Moved to freezer 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Rice stored in closed plastic container. Rice stirred, lid removed and rice placed in freezer to reach 41F or below. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-202.15 Protect outer openings of establishment from insect or rodent entry. No screens on open window or open door.

4-101.11 Characteristics - Materials for Construction and Repair (P) Washed cilantro and cut onions stored in plastic bags that are non-food grade. Products to be re-washed. Provide food grade bags or containers for food storage.

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 multiple risk factor violations and PIC unable to answer EHS food safety questions. CDI: EHS provided education.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed two bags of shredded cheese being thawed in hand sink. CDI: PIC removed bags of cheese from hand sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at hand sink. CDI: PIC stocked hand sink with paper towels.

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 being held at 126F on stove top. CDI: PIC reheated beef to 177F as she said it was reheated just prior to inspection.

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 large bowl of raw chicken being stored at 45F on prep counter and containers of pork, chorizo, beans and tripe all being stored above 41F in RIC. See temp chart. CDI: PIC voluntarily discarded most items and cooked chicken. 3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P For more information, please visit: www.mecknc.gov/foodsafety Observed 2 cartons of raw shell eggs being stored in glass door RI in which ambient air temperature of RI cooler was 54F. CDI: PIC voluntarily discarded eggs.

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 sticker was still on skin. Remove sticker and wash prior to use.

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 build up of grease on ventilation hood. Clean as needed.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed lid for plastic container being stored in hand sink. CDI: PIC removed lid from hand sink.

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 three containers of salsa’s being held in prep reach in cooler all with very old date marks and all items in tall standing reach in cooler missing date marks. CDI: PIC date marked all items as they were prepared yesterday. NOTE: EHS advised PIC that future repeat date marking violations may result in food being thrown away and implementation of a risk control plan.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy grease build up on wall behind grill. Clean as needed.

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 pinto beans and salsa in reach in from yesterday lacking date marks. Date marks added. 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Grilled onions and peppers next to stove cooling less than 30 minutes. Placed in refrigeration unit with covered containers. Lids removed to facilitate cooling. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed green container stored in hand sink in MFU. CDI- container was removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed small container of cooked chicken in refrigerator stored at 42 F. Also, observed sliced tomatoes in prep cooler stored at 50 F. Items were stored in deep container and sliced tomatoes were not in direct contact with cooling unit. CDI- chicken and sliced tomatoes were discarded into trash. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed container of stainless steel cleaner stored with seasoning and sauce containers under front counter. CDI- container was removed and stored in proper place. -zero-

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed ziploc bag of cooked beef tongue thawing on shelf of 3-comp sink in room temp. CDI- bag was placed in refrigerator to properly thaw.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic crockpot in unit used to hot-hold rice. Crockpot was marked “for household use only”. Remove crockpot from unit. REPEAT (full points).

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present. New permit - facility has 210 days from permit issuance to comply before point deduction. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no vomit/diarrheal procedures provided. CDI: EHS gave a copy of procedures.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed lawn chairs blocking access to hand sink. CDI: chairs removed and relocated.

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 raw shell eggs inside household glass front reach-in above produce. CDI: storage order rearranged. Observed raw steak above hot dogs inside reach-in cooler. CDI: storage order corrected. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed food items stored directly inside grocery bags. CDI: some items were discarded and some being moved to food grade bags.

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 inside reach-in cooler salsa, beans, and cooked tripa not date marked. CDI: proper dates were placed on products. Observed inside prep top cooler cut mozzarella, cut lettuce, and cups of salsa verde not date marked. CDI: all items properly date marked.

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 bottles of oil and water not labeled.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household non commercial glass front reach-in cooler and deep freezer in use. Remove these products and replace with equipment that is food sanitation certified/equivalent. See permit conditions also.