TACOS GARCIA 2

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 peppers being held at 127F in steam well. CDI: PIC placed peppers on grill to reheat to above 165F before returning to hot hold. REPEAT. Points not escalated due to improvement since previous inspection.

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 all TCS foods being held above 41F in prep cooler next to grill. See temp chart. CDI: PIC voluntarily discarded all items. REPEAT. VERIFICATION REQUIRED. NOTE: MFU has adequate cold holding space to remain operational until prep cooler is able to maintain foods at 41F or below.

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 pork being held in reach in cooler date marked 5/24. PIC stated item was prepared and frozen that day and pulled from freezer two days ago. CDI: PIC date marked container with thaw date of 7/4. REPEAT. Points not escalated due to improvement since previous inspection.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door to MFU being held open. Keep MFU door closed to prevent pest entry.

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

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed a stack of single use to go containers and a stack of single use lids being stored outside of their original packaging right side up on prep table. CDI: PIC inverted containers and lids to protect against contamination.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. observed uncovered cup of coffee on food prep table. CDI remove removed.

5-202.12 Provide at least 100F water at handsinks. Observed hand sink not providing 100° water water heater does not appear to be operating properly will not show temperature reading.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P observed bag of raw shrimp, stored above ready to eat dessert pie. CDR reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observe multiple containers of chicken and beef and vegetables hot holding below 135°. Sea temperature chart CDI removed to reheat. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed sliced tomatoes, queso and shredded lettuce cold held above 41° CDI removed to freezer for 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 .

3-501.18 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 container of cooked pork in reach in cooler date marked 5/3. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P observed bottles of cleaning solution stored in hand wash sink. CDI remove

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed PIC unable to provide thermometer. After the conclusion of the inspection and the posting of the great card, the owner was able to bring by test strips and thermometer

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 multiple unlabeled. spray bottles of oil and other food solutions.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple wet, wiping cloth, stored on food prep surfaces, and not in sanitizer of the proper concentration.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf observed PIC, unable to provide test strips for chlorine sanitizer. VR. after the conclusion of the inspection and the posting of the Gray card, the owner was able to bring by test strips and the thermometer.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf observed hand sink, and utensil washing sink unable to produce hot water. PIC given an opportunity to repair on site or must leave for the day. PIC was able to get water heater working properly.