TACOS GARCIA

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 open employee beverage being stored on shelf in reach in cooler above food items. CDI: PIC removed and discarded employee beverage.

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 pork and a container of beef tripe being stored in grill drawer without labels. CDI: PIC labeled both items as they were prepared 2 days ago. REPEAT.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a net screen placed where door to MFU was open, however screen was attached to door creating a large opening. Keep door or screen curtain closed. REPEAT.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed both employees handling food without the use of head coverings. Use head coverings to prevent contamination of food, equipment and utensils.

3-302.15 Wash fruits and vegetables prior to use. Observed an avocado sliced in half in prep flip top cooler with sticker still intact on skin. Remove sticker and wash avocado’s prior to use.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed stacks of single use to go containers being stored outside of their original packaging right side up on prep counter. CDI: Employee inverted containers to protect against contamination. REPEAT.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips available for testing chlorine sanitizer used on MFU. VERIFICATION REQUIRED.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee move equipment on MFU while wearing gloves and attempt to change gloves in between tasks without washing hands first before donning new gloves to handle food. CDI: EHS intervened and employee washed hands before donning new gloves and returning to handle food.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hot holding unit being stored on top of hand sink blocking access for hand washing. CDI: Employee relocated hot holding unit to counter next to grill.

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 carton of raw shell eggs being stored directly on top of a container of sliced ham and hot dogs. CDI: PIC re-arranged items to proper storage order. 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. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a package of raw shrimp being stored in the same container as a ziplock bag of raw chicken. CDI: PIC re-arranged items to proper storage order.

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 working bottles of salsa and a container of cooked pork being held in grill drawer cooler without date marks and ziplock bags of ham and hot dogs being held in grill drawer cooler with dates far greater than 7 days. PIC stated items were frozen and pulled earlier this week. No dates were on bags for date items were pulled. CDI: PIC date marked pork and salsa bottles and placed a second date mark on ham and hot dogs indicating when they were pulled from freezer.

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 a spray bottle of food oil and shakers of salt and seasoning being stored near grill unlabeled. Label food. REPEAT. 3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed bottles of lemonade made with water and lemonade mix that were bottled at commissary for sale on MFU without labels. Label bottles of lemonade.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a net screen placed where door to MFU was open, however screen was attached to door creating a large opening. Also observed window to MFU open. Keep door and window closed. REPEAT.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed a stack of single use to go containers being stored outside of their original packaging right side up on prep counter. CDI: Employee inverted containers to protect against contamination.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. - Observed wall behind three compartment and handwashing sink to be constructed of wood. Replace or seal with a non-absorbent material. REPEAT. Points not escalated due to multiple violations on previous report.

6-301.14 Post a handwash sign at each handsink. - No sign observed posted by hand wash sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed various items in flip top unit holding above 41F (see temperature chart). - CDI - Lid was left open during lunch rush. Observed items cooling to 41F prior to EHS departure after lid closed. PIC also added bags of ice on top of products in flip top to aid holding temperatures. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - REPEAT - Observed two shakers of spices and one squeeze bottle of oil lacking labels. All other working containers observed labeled. Label. *NOTE: Point deduction reduced due to improvement noted since previous inspection.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed back door open with mesh screening installed but not closed. Maintain mesh screening closed when back door is open. - CDI - PIC closed screening.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed bus tub of sodas stored directly on the floor underneath a prep table near door of MFU. Maintain drinks at least 6 inches off the floor.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed no food handling employees utilizing hair restraints. Ensure all food handling employees utilize hair restraints.

3-302.15 Wash fruits and vegetables prior to use. - REPEAT - Observed avocados stored in flip top portion of prep unit for service with stickers still present. Remove stickers during washing process prior to placement on MFU for service. *NOTE: All fruits and vegetables must be washed at commissary prior to placement on MFU per permit conditions.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. - Observed wall behind three compartment and handwashing sink to be constructed of wood. Replace or seal with a non-absorbent material. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - REPEAT - Observed flooring peeling such that wood underneath is exposed. Repair.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf No written procedures available. Provided PIC with written procedures. For more information 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 Shredded cheese above 41F for less than 1 hour. Moved to bottom of unit to chill to 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 .

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 oils, sauces, and condiments without labels. Repeat.

3-302.15 Wash fruits and vegetables prior to use. Labels on avocados in prep unit. Avocados to be rewashed.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Seal wood behind 3 compartment sink so it is smooth and easily cleanable. No points deducted.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a dirty pan in the hand sink. It did not block hand washing. It was removed and staff were advised to only use this sink for hand washing. Dirty pans should go in the 3 compartment sink.

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. Observed shredded beef inside refrigerator at 100F. PIC advised he made this at 8 or 9am. It has been greater than 2 hours so it was discarded. Do not cool on the unit. All cooling should be done at the commissary.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice sitting out at 120F. It is a backup for the steam table. Staff placed it on the griddle and stirred until it reached a temperature above 165F. Advised to hold on heat source until it goes into the steam table.

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 Refrigeration on unit is not able to properly cool hot foods. Do not cool on the unit. All cooling must be done at the commissary. Food out of temperature was discarded.

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 mayo, sour cream, salt, and seasoning unlabeled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. No hair restraints were present.

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 buildup of grease on hood vents and on wall. Clean.