TAQUERIA LOS PICHONES

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed employee exit MFU to close sewage draining pipe on outside while wearing gloves and return to MFU and rinse gloves under running water in hand sink and remove gloves and attempt to don new gloves without washing hands before handling food. CDI: EHS intervened and had employee wash hands before donning gloves and returning to handle food.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw shrimp being stored in reach in cooler behind bags of produce and a container of raw beef being stored above working bottles of sauces in prep reach in cooler. CDI: PIC re-arranged items to proper storage order. 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 a container of chicken taquitos date marked 7/21 and a container of fried chicken date marked 7/13 being stored in reach in cooler. CDI: PIC discarded both items.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food without the use of a head cover. Use head covers to prevent potential contamination of food, equipment and utensils.

5-402.14 Sewage shall be removed from a mobile food unit at an approved servicing area.-Pf Observed sewage drain from MFU open and leaking sewage on to concrete below. CDI: PIC closed drain to stop leak and EHS reminded PIC that sewage can only be discharged at commissary. REPEAT.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw beef being stored on shelf in prep reach in cooler above a container of ready to eat sauces and condiments. CDI: PIC re-arranged items to proper storage order.

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 raw beef being held at 45F in prep reach in cooler. CDI: PIC cooked beef to 208F to hot hold.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles of cleaner being stored on storage shelf without labels. CDI: PIC labeled spray bottles of cleaner.

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 working bottles of oil and margarine and working containers of seasoning being stored on prep counter unlabeled. CDI: PIC labeled items.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed window to MFU open. Keep screen to window closed when not in use to prevent pest entry.

5-402.14 Sewage shall be removed from a mobile food unit at an approved servicing area.-Pf Observed sewage drain from MFU open and leaking sewage on to concrete below. CDI: PIC closed drain to stop leak and EHS reminded PIC that sewage can only be discharged at commissary.

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. NO POINTS DEDUCTED. Observed no sanitizer available at start of inspection. CDI Bleach bottle obtained during inspection. Maintain bottled bleach in order to make sanitizer, as needed. 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 .

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 the exterior of some equipment soiled.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed the flooring soiled in hard to reach areas and under cookline equipment.