TACOS EXPRESS

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer greater than 200 ppm. CDI PIC adjusted sanitizer to 50 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tcs foods in the prep top above 41F. See temperature chart. PIC stated that he just opened and that these foods were just put into the unit. CDI PIC put bags of ice on top of the foods to cool them down quickly. REPEAT 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 .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed grease and food residue in the hand wash sink. CDI PIC cleaned and sanitized the hand wash sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) bin of bagged raw steak stored above cooked carne asada in cooler drawer. CDI PIC corrected storage order. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa and chorizo in the prep unit and an open container of mayo on the counter above 41F. CDI PIC voluntarily discarded the mayo because it was opened yesterday. PIC stated that the salsa and chorizo was put into the unit 1.5 hrs ago and he put it on ice and cooled down to 40F. EHS advised PIC to be sure to use cooler or refrigeration when transporting from the commissary and to consider filling the to go cups at the commissary as well. 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 .

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 single service containers stored unprotected with food contact surface exposed. CDI PIC inverted containers.

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 facility using cardboard for floor mats.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) bin of bagged raw steak stored above cooked and thawing carne asada in cooler drawer. CDI - EHS reviewed storage order procedures with PIC and rotated positions of cooked ready food and raw animal food. REPEAT. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) cut cabbage half stored inside of grocery bag. Observed three (3) bottles of non TCS ingredients (ketchup, mayo, ketchup mayo mix) stored in direct contact with avocados and peppers in prep top. CDI - EHS donned gloves and rotated cabbage to single serving tray for storage. EHS removed unlabeled condiment containers from prep top container. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 (greater than six (6)) portions of TCS, non date mark exempt food items in prep unit (shredded mozzarella, sliced tomatoes, bagged slaw) without date marks. PIC stated that these items had been prepared on the day of inspection. CDI - EHS confirmed dates of preparation for all TCS foods and attached date stickers to food. 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 Observed numerous (greater than six (6)) portions of TCS foods (sliced tomatoes and shredded mozzarella in prep top, slaw container in prep unit, etc.) cooling throughout MFU cold holding. PIC stated that these items had been prepared shortly before EHS arrival. CDI - EHS observed cooling of food items throughout MFU. EHS reviewed cooling standards with PIC: TCS foods are to be prepared and fully cooled at commissary kitchen prior to storage on MFU. REPEAT. 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 .

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 four (4) squeeze bottles of oils and sauces without labels. CDI - PIC identified bottle contents; EHS affixed labels to bottles and/or storage points.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) sealed bottle of fryer oil stored beneath trash bin at hand sink. CDI - EHS rotated oil to clean location on MFU floor.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) bucket of in use wiping cloths at handsink at approximately 10 ppm chlorine at start of inspection. CDI - EHS added available bleach sanitizer to bucket until sanitizer solution was approximately 100 ppm when tested with MFU and EHS test kits. REPEAT.

3-302.15 Wash fruits and vegetables prior to use. Observed bins of unwashed vegetables (tomatoes and onions) stored on cutting board at three compartment sink and inside prep unit. Wash all items at commissary prior to bringing onto MFU for service.

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 two (2) utensils (peeler and knife) stored at prep top with handles contacting cut avocados. CDI - EHS removed utensils from food without making barehand contact.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage at handsink. Observed wiping cloth bucket stored within handsink basin at start of inspection. CDI - EHS provided hand washing signage stickers in English and Spanish. EHS removed sanitizer bucket from handsink during initial handwashing.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) bins of raw chorizo stored above and behind RTE foods in prep unit. CDI - Storage order rearranged. EHS provided storage order chart in Spanish. REPEAT. For more information on food storage order 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 Observed several (greater than seven (7)) portions of TCS foods (hotdogs, salsas, cheeses, chorizo, raw animal foods, etc.) in prep unit and cooler drawer above 41F. Ambient temperatures of units were observed above 41F. EHS place items on emergency TPHC and provided a partially filled TPHC plan in English and Spanish to PIC. A verification will occur no later than 07/19/2025. REPEAT. 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 .

3-501.15 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 two (2) bins of salsa verde in prep unit underside at 68F and 67F, bearing the date of inspection. CDI - salsa was marked for disposal along with other TCS foods placed on emergency TPHC. EHS provided cooling charts in English and Spanish. EHS advised PIC to cool all food at commissary pro]ior to being placed on MFU. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) bucket of in use wiping cloths at handsink at 0 ppm chlorine at start of inspection. CDI - EHS added available bleach sanitizer to bucket until sanitizer solution was approximately 50 ppm when tested with MFU and EHS test kits.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed frying pans stored on shelves on top of cardboard sheets. Remove absorbent materials as needed.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no persons with certified food safety manager certification on site. Facility has 210 days from day of permitting to obtain serve safe certificate until points will be taken. - 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 above bagged tomatoes in RIC. CDI - Storage order rearranged. all other storage order was correct. - 0 - For more information on food storage order 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 Observed several food temperatures in prep unit above 41F. Ambient air temperature of unit reading 38F. PIC stated that prep unit doors have been open through their busy lunch. CDI - Prep top was shut and temperatures began dropping by end of inspection. - 1.5 - 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 several food items without dates marked. CDI - Food items were dated with day of prep and/or opening. If any food item dates were unknown, items were voluntarily discarded. - 1.5 - 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probed thermometer during inspection. A VR will occur no later than 4/13/2025 to ensure thin probed thermometer has been obtained. - 0.5 -

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 several squeeze bottles of oils and sauces without labels. Label with common name of food items. - 1 -

3-302.15 Wash fruits and vegetables prior to use. Observed bags of unwashed vegetables inside of prep unit. Wash all items at commissary prior to bringing onto MFU for service. - 0 -

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips on site to test sanitizer. A VR will occur no later than 4/13/2025 to ensure test strips have been obtained. - 0.5 -