GRAMARTZ COMMISSARY KITCHEN 1

2-101.11 (A) PIC shall be present during all hours of operation. - PF - PIC not present at beginning of inspection. - CDI - PIC arrived within 20 minutes.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - No PIC present at beginning of inspection. - CDI - PIC with CFPM arrived within 20 minutes. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - REPEAT - Observed raw beef stored above bread in RIC for Tacs El Guero, and also observed raw beef and raw chicken thawing in ziploc bags in the same bus tub in Tacos El Gordo’s RIC. - CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 - REPEAT - Observed multiple containers of raw beef holding above 41F from cooling overnight in RIC’s for El Mosito and Tacos El Guero. - CDI - PIC voluntarily discarded items. 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. - Pf - Observed multiple unlabeled containers and sauces lacking date marking in the RIC for Taqueria El Jarocho. Corn in RIC and WIC for Sabe E Maracaibo out of date. -CDI- PIC 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf - Observed large deep bus tubs of raw meat holding at 45F in the RIC for Tacos El Guero. Observed tightly sealed ziplock bags of Pastor beef holding at 47F El Mosito. -CDI- PIC Voluntarily 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed a large amount flies throughout the facility mostly congregated in dry storage area and warewashing area. Contact licensed pest control operator to treat facility.

4-501.11 Maintain equipment in good repair. - Observed the ice machine out of order in the facility. Repair or replace. PIC stated ice machine is expected to be replaced within a couple months.

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 floors and walls behind cooking areas in need of cleaning. Frequency of cleaning in these area must be increased.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employees cell phone resting on top of prep area while prep was occurring. - CDI - Employee removed cell phone from prep table.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed facility does not have vomiting, diarrhea, response, plan or kit. VR for facility to produce written response plan and necessary equipment.(due to the elevated risk associated with Shared kitchen Commissary privileges) For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P observed Ziploc bags of raw animal foods stored above cooked animal foods in multiple freezers(Freezers of tacos, El Gordo, and taco mobile) VR FOR REORGANIZATION For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plastic containers with sticker, residue stored as Clean VR for proper cleaning 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 . 4-602.11 (A) (2) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, each time there is a change from working with raw foods to working with ready to eat foods. P. Observed sanitizer being dispensed into three compartment sink measured 0 PPM of QAC VR 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 .

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 full plastic container of rice cooling in walk-in cooler at 42° all other temperatures in walk-in cooler 38 or 39°, Inconsistency between PIC explanation of when the food was cooked and the date marking. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed blast chiller holding at approximately 70° VR