TACOS TURBO

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed handwashing sink without soap at start of inspection. CDI - EHS rotated dish soap pump from dish sink to handsink at start of inspection.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Rice cooker for home use only. 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. Plastic bags that are non-food grade being used for cilantro. Cilantro to be rewashed and placed in food-grade containers.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed 2 plastic bags and food debris in the hand washing sink. CDI PIC removed bags and cleaned the handwashing sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed an open container of mayo on the counter at 60 F. PIC stated that it had been sitting out since the morning. CDI EHS explained that it is labeled refrigerate after opening and must be kept at 41F or less. PIC voluntarily discarded. REPEAT Points not escalated due to improvement observed since last inspection. 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 .

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed handwashing sink without soap at start of inspection. CDI - EHS rotated dawn soap pump from dish sink to handsink at start of inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed three (3) portions of TCS foods (black beans, rice, cheese) in standing RIC above 41F. Ambient temperature of unit was observed at approximately 39F. PIC stated that items had been prepared and portioned on day of inspection. CDI - EHS observed TCS foods correctively cooling over the course of the inspection. REPEAT. Note: No escalation in point deduction due to improvement; EHS observed TCS foods cooling correctively with no corrective action by EHS or PIC. EHS reviewed concepts of preparation at commissary and cooling prior to boarding MFU with PIC. 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 (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 four (4) portions of TCS, non date mark exempt food in standing RIC (cooked lengua, mozzarella, black beans, and cooked rice) with no date marks. Per conversation and observation with PIC, EHS confirmed that TCS foods had been prepared on day of inspection and were intended to be kept after 24 hours. CDI - EHS affixed proper 7 day date marks (11/3 - 11/9) marks to non-date mark exempt foods. REPEAT. Note: No escalation due to some improvement from previous inspection; PIC had verified that all food items had been prepared on the morning of inspection and was unaware that they required date marking if prepared on the same day. EHS clarified that TCS food prepared should be date marked if the intent is to hold it for greater than 24 hours. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed one (1) container of oil not labeled. CDI - EHS affixed label to shelf where oil was stored in English and Spanish. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) damp in use wiping cloth at prep table. CDI - EHS rotated wiping cloth to available bucket of properly concentrated 100 ppm chlorine sanitizer in 3 compartment sink.

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 street corn hot holding on stove at 117F. CDI: reheated to 187F during 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 beans at 50F and rice at 60F holding inside reach-in cooler. PIC stated that they left commissary ~11am. Items placed on TPHC and will be discarded by 3pm if not used.

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 cut lettuce and sliced tomatoes inside top of prep unit without dates. CDI: dated properly during inspection.

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 containers of oil not labeled.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service trays stored on the floor of unit. CDI: moved off of the floor during inspection.