TAQUERIA LA DANNA

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 a working squeeze bottle of sour cream being held in prep flip top cooler and a working container of mixed spices being held on dry storage shelf both unlabeled. Label all working containers of food.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed sanitizer and spray bottle well over 400 ppm chlorine. CDI. EHS remade to 100 ppm chlorine. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 cooked rice in a container at 84° in a cold metal pan. Food may not be cooled on the mobile food unit. All cooling of hot food must be done at the commissary. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P observed spray bottle of sanitizer and over 400 ppm chlorine. EHS diluted to 100 ppm and coached PIC.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf observed rice at 85° in a cold metal bowl. Mobile food unit does not have the equipment rated by the manufacturer to cool hot foods. Cooling of hot foods must be done in the commissary using the blast chiller or walk-in cooler.