MARIELYS TACOS #3

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed sanitizer bucket stored in handwashing sink. CDI - PIC moved bucket location. - 1 -

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 on top shelf of refrigerator above hoagie buns and refried beans. No visible contamination was noted. CDI - PIC placed eggs on bottom shelf of unit. - 1.5 - 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 chorizo stored in grill drawers holding above 41F. Ambient temperature of unit was 35F and all other TCS items were 41F or below. PIC stated chorizo had just been placed in drawer unit. CDI - PIC moved chorizo to reach in freezer for rapid cooling. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed no chlorine sanitizer in wiping cloth bucket mixture. CDI - PIC remained fresh solution at proper concentration (100ppm). - 0.5 -

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 plastic shopping bag being used as a liner for a pan on the steam well. Only items designed for food contact may be used.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored over raw beef in grill drawer unit. CDI - PIC rearranged storage order. - 1.5 - For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed entry door screening open on both sides allowing entrance of insects. Keep all outer openings sealed when not in use. - 1 -

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no persons with a serve safe certification on site. Facility has 210 days from permitting before points would be taken. - 0 - For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed dirty rag stored inside of hand sink. Observed 2 containers stored in front of the hand sink. CDI - Items removed and access was restored to hand sink. - 1 -

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed ham, hot dogs, and fried chicken pieces with fuzzy white and blue growths present. CDI - Items were voluntarily discarded. - 1 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw shell eggs stored on counter. PIC stated items were just placed on the counter about 15 mins ago. CDI - Eggs were moved into reach in cooler. - 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 .