TARASCAS KITCHEN & CAFE

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw proteins in the RIC above 41F. See the temperature chart. There were in large portion containers. PIC stated that they were put in the cooler within the last hour. CDI PIC put containers on ice and put in the freezer to cool down quickly. Repeat

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty. PIC ‘s certificate is expired For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw proteins in the RIC above 41F. See the temperature chart. There were only small portions in small containers. PIC stated that they were put in the cooler within the last hour. CDI PIC put a plastic bag if ice on top of the small containers to cool 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 .

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 2 squeeze bottles not labeled.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. EHS found it difficult to reach the handwashing sink. A table in front of the sink does not allow someone who wants to wash their hands to stand directly in front of the sink and do so. EHS explained to ownership they need to shorten the table, so there is enough room to get between the table and the hand sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed shredded cheese, shredded lettuce and tomatoes cold held above 41°. CDI voluntarily discarded. 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 chicken tenders at 40° date marked 1/27. CDI discarded 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P observed spray bottle of yellow solution labeled sanitizer/disinfectant. Sanitizer and disinfectant are different because of their concentration or their ability to be used on food contact surfaces. Upon EHS reading of label on the manufacturers bottle, it states this is a product for disinfection, not intended for food contact surfaces. EHS explained this to ownership and that this product is not to be used for sanitizing any food contact surfaces. contents of spray bottle emptied into three compartment sink, contents of manufacturer bottle to be removed from the mfu

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sanitizer in red bucket. Sanitizer tested at 0 ppm.