TACOS EL GUERO 2

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed two cartons of raw shell eggs stored on wire shelf in upright refrigerator above vegetables and sliced cheese. CDI - PIC rearranged refrigerator. - 1.5 - For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at start of inspection. -CDI- PIC with CFPM arrived halfway through inspection. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed no EHP. When EHS asked PIC about EHP, PIC stated that he had never heard of an EHP. -CDI- EHS provided EHP and PIC and food employee signed at time of inspection. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC touch door and handle phone and begin to return to food prep without washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed pot stored in handsink. -CDI- EHS educated PIC on proper use of handsink and pot was removed and handsink cleaned. -1-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw eggs stored over RTE pupusas in RIC. Observed RTE chicken wings stored in container with raw meats in RIC. -CDI- PIC corrected storage order. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed some items hot holding below 135F. Refer to temperature chart. EHS observed some items on flat top stacked on top of other items. -CDI- EHS educated PIC on proper storage of items and PIC reheated items to above 165F. -0- 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P- Observed chlorine sanitizer concentration used for wiping down FCS above 200ppm. -CDI- PIC diluted to 100ppm. -0-

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. -Pf- Observed raw meat thawing in 3-comp sink, not completely submerged and no running water. -CDI- EHS educated food employee on proper thawing methods and item was placed back in RIC. -0-

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 beneath grill with no label. Per PIC, contents were flour. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee engaging in food prep with bracelets. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in chlorine sanitizer bucket above 200ppm. -CDI- PIC diluted to 100 ppm. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed 2 bags of romaine lettuce that stated “rinse before use”. Per permit conditions, “ADVANCED WASHING AND PREP OF ALL FOODS MUST BE DONE IN COMMISSARY”. Ensure all items are pre-washed in commissary prior to placing on MFU. -0-

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 bowl stored in flour. Ensure item has a handle and handle is stored above top of food. -0-

4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed clean dishes stored below sewer line beneath 3-comp sink. Relocate. -0-

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 greasy residue on NFCS of thermometer. -0-

5-303.12 A cap and keeper chain, closed cabinet, closed storage tube, or other APPROVED protective cover or device shall be provided for the water inlet and outlet. Observed no cover on water inlet and water outlet. Ensure cover is secured at all times. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse stored over bamboo skewers. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no persons with CFPM on site during inspection. - 1 - For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-202.12 Provide at least 100F water at handsinks. Observed hot water at handwashing sink at 72F. Propane was out at beginning of inspection. CDI - PIC replaced propane tank and water was measured at 110F - 1 -

5-402.14 Sewage shall be removed from a mobile food unit at an approved servicing area.-Pf Observed sewage from waste tank spilling on to ground. Tank appeared to be overflowing. Unit’s waste tank must be emptied at commissary. PIC emptied tank using portable container. A VR will be conducted within 10 days to verify tank is being emptied and is not leaking. - 1-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no persons with CFPM on site during inspection. - 0 - For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored above RTE food inside of walk in cooler. CDI - Storage order rearranged. - 1.5 - For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation