LOS MEXIRICAN TACOS

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed some items in prep top above 41F. PIC stated prep top had been open for 1 hour. Items moved to freezer to reach 41F and below. 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed debris on 2 containers stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -0- 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed some items in prep unit and RIC above 41F. Refer to temperature chart. Per PIC, items had just been prepared/refilled or brought over from commissary today. -CDI- PIC placed items in lowboy freezer to cool back down. **REPEAT** -3-**ENSURE THAT MFU IS BEING BROUGHT TO COMMISSARY DAILY FOR PURPOSES OF RESTOCKING AND THAT IF MINIMAL PRODUCT MUST BE BROUGHT OVER, IT IS MAINTAINED IN AN ENVIRONMENT TO KEEP TEMPERATURES AT 41F OR BELOW FOR COLD FOOD PER PERMIT CONDITIONS** 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 .

3-501.18 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). Observed housemade salsa verde and roja date marked with today’s date, 5/4. When EHS inquired more about these items, PIC stated that they were prepared prior day and packaged today. Ensure that date mark follows original prep date, and not date of packaging/refilling. -CDI- EHS educated PIC on proper date marking system and PIC properly date marked items. **REPEAT** **IMPROVEMENT OBSERVED WITH PREVIOUS DATE MARKING VIOLATIONS** -1.5- 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed a bag of unwashed avocados on MFU. Per PIC, they were not to be prepared/processed on MFU. Ensure all washing and prep of fruits and vegetables is conducted at commissary per permit conditions. -0-

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed spoon handle stored inside of cotija cheese touching cheese. -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 food debris and buildup on hood panels. Increased and more thorough cleaning frequency recommended. -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 cap not intact on water outlet. Ensure cap is in place. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed utensils being stored in hand sink and gloves covering faucet handles for hand sink. CDI: PIC removed items to allow access for hand washing.

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 a container of pork and a container of beef being held at 52F and 43F respectively in hot holding unit that was not turned on next to grill. CDI: PIC voluntarily discarded pork and placed beef in reach in cooler to rapidly cool. REPEAT.

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 ziplock bags of white rice and chicken being held in reach in cooler without date marks. CDI: PIC date marked both items as they were prepared yesterday.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of chlorine sanitizer being stored on bottom shelf under 3 compartment sink unlabeled. CDI: PIC labeled sanitizer bottle. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee hand bag being stored on top of a container of flour on bottom shelf of prep counter. CDI: PIC removed hand bag and placed in a designated area away from food. REPEAT.

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 chicken holding at 52F at 1:50PM in RIC on MFU. Per PIC, chicken was prepared at the commissary this morning around 8AM. Therefore, chicken did not meet required cooling parameters. - CDI - PIC voluntarily discarded chicken. *NOTE: Cooling of hot foods on MFU is prohibited per permit conditions. All cooling of hot foods must occur in the WIC or blast chiller at the commissary. Continued noncompliance will result in permit action. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed various TCS items holding above 41F in RIC (see temperature chart). Per PIC, items were left out of refrigeration for an extended period of time when loading the truck at the commissary. All refrigeration units with ambient temperatures observed at or below 41F. - CDI - PIC voluntarily discarded RTE items holding above 41F and placed ice on raw animal products to quickly cool. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed one unlabeled spray bottle of grill cleaner. - CDI - PIC labeled spray bottle.

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 shredded chicken cooling in a closed plastic container in RIC on MFU. Only approved methods for cooling of hot foods must occur at the commissary in either the WIC or blast chiller. - CDI - PIC voluntarily discarded chicken. 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee belongings stored on shelving with dry goods such that belongings were on top of dry goods container. Designate an area for employee belongings away from food and food contact surfaces.