TACOS LA MANITA

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P- Observed PIC touch raw meat and then grab spice container without washing hands. -CDI- EHS educated PIC on when to wash and PIC washed hands and cleaned spice container. -0- 2-301.12 (A),(B) (C) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel) and use a clean barrier such as a disposable paper towel when touching surfaces such as a manually operated faucet handle to avoid recontaminating hands. -P- Observed PIC wash hands and not use a barrier to turn off faucet. -CDI- EHS educated PIC on using a barrier and PIC properly rewashed hands. -2- For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed PIC use gloved hands to touch raw meat and use same gloved hands to touch a spice container. -CDI- EHS educated PIC on when to discard gloves and PIC discarded gloves and cleaned contaminated container. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed PIC’s phone stored on prep table. -CDI- EHS educated PIC on designated areas and PIC relocated phone. -0-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. - Pf - REPEAT - No written procedures available on MFU for vomit and diarrhea clean up plan. - CDI - EHS provided printed copy of written procedures. Maintain written procedures on MFU. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf - No paper towels observed stored near hand sink upon EHS arrival. - CDI - PIC moved paper towels closer to hand 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 large pan of beef holding at 41F in RIC. Per PIC, beef was cooked on MFU at 8PM and placed in RIC to cool. Therefore, beef did not meet required cooling parameters. - CDI - PIC voluntarily discarded beef. *NOTE: Cooling of hot foods is prohibited on MFU per permit conditions. Cooking and cooling must occur at commissary. Ensure items are cooled to 41F or below prior to placement onto MFU. 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 - Observed beef cooling in RIC in a large, deep, covered pan. RIC not approved cooling equipment. - CDI - PIC voluntarily discarded product. EHS discussed how to improve cooling methods with PIC. 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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf - Observed chlorine sanitizer on MFU but quat sanitizer test strips. Obtain quat sanitizer or chlorine sanitizer test strips. - VR - Verification required within 10 days.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF No employee health policy. Provided copy of employee health policy and discussed the policy. For more information on employee health policy, 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 No written procedures. Provided written procedures to PIC. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand wash sink blocked with food and utensils. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. hand wash sink full of utensils and food. CDI removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed beef cooked earlier today at Commissary to be cold held at 49°. CDI reheated to above 165. 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf observed no date marking on any of the cooked FOODS. CDI EHS EXPLAINED 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of limes placed on floor. CDI removed.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed residential pots and pans in use in conjunction with commercial grade Utensils.