TACO BOY LOSO

6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed a few flying pests in kitchen during visit. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS obsevred wiping clothes stored in sanitizer solution at 0ppm. CDI- PIC refreshed sanitizer to correct concentration. -0.5-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. EHS observed visible food debris present on shelves of prep units. *REPEAT -1-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. EHS Obsevred grates in floor on the cook line in need of resealing. EHS observed food debris present in the gaps between grate and the flooring. -0- 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. EHS observed residue present on ceiling tiles above back prep area. Clean/replace -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed a few pans with visible sticker residue present in clean dish storage area. Dishes were stacked so that residue was touching food contact surface. CDI- Dishes were taken to be w/r/s. **Points not escalated due to overall improvement** -1.5- **REPEAT** 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed three sauce squeeze bottles holding above 41F in prep unit. See temp chart. All other items in unit were 41F or below. CDI- PIC voluntarily discarded the sauces. EHS and staff discussed keeping sauce in the bottom of the unit, utilizing ice in the unit or placing items on TPHC. -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 .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed a few stacks of dishes that were stored clean but stacked wet. -0-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. EHS observed build up in gaskets of units and well as visible food debris present on shelves of prep units. -0.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal and plastic containers stored as clean with visible food debris present. CDI- Items were taken to dish area to be w/r/s. **REPEAT** -1.5- 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees handling and prepping food without the use of a hair restraint or beard guard. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothe stored in sanitizer bucket with a concentration over 100ppm. CDI- PIC corrected concentration to 200ppm. **REPEAT** -0.5-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee supplement stored on bottom of prep unit. CDI- Item relocated to approved designated location. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plates and bowls stored next to stove with visible food debris, PIC stated itmes were clean. Observed several utensils stored as clean with visible food debris present. CDI- Items were taken to dish area to be w/r/s. -0- 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 two containers of cooked chicken tinga and one containers of cooked consume sauce (containing tomatoes) in the walk in cooler at 44F. According to date marking stickers items were prepared the day prior. Items missed the cooling window. CDI- Items were voluntarily discarded. -1.5- 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 .

3-501.18 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 several TCS items being held beyond the 7 days allotment for date marking, having no date mark, or incorrect date marks. The following items were held beyond 7-days and bared the prep dates: milk sauce (containing milk) 10/21, Green chili sauce (cooked peppers) 10/21, grilled veggies 10/24, two containers of salsa 10/24. Observed slaw with no date in prep unit #1. Observed hot dogs dated for 9 days (10/25-11/2), Queso fresco date marked for 10 days (10/24-11/2), and consume dated for 8 days (10/24-11/2). CDI- EHS allowed PIC to date mark slaw as it was prepared 10/30 as validated from larger batch, all other items were voluntarily discarded. **REPEAT** -3- ***Facility will be placed on a risk control plan for date marking, see comments*** 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer at the 3-compartment sink at over 500pm. When asked PIC stated that the concentrations should be 500ppm. EHS advised that facility should refer to manufacture instructions which say concentration shall be between 150-400ppm. CDI- PIC able to adjust dispenser so quat sanitizer to dispense at 200ppm. -1-

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 two containers of chicken Tinga and one consume sauce that missed the cooling window. Items were closed with tight fitting lids and chicken Tinga was stacked on each other. EHS observed that facility listed items as cooling on the cooling log but did not follow up to ensure the itmes cooled properly. Observed the cooling rate on refried beans to be .03 which is below the required rate, during inspection EHS observed no active stirring of refried beans that were in a deep container. CDI- PIC voluntarily discarded the chicken tinga and consume. PIC moved refried beans into RIF. **REPEAT** -1- 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 .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf. Observed raw beef thawing in sink in a metal pan with standing water. CDI- PIC turned on water, water was 70F. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few gnats in kitchen. **REPEAT** ** Points not escalated due to overall improvement, significantly less gnats** -1-

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed 1 can with visible dents to seal stored with other cans in dry storage area. CDI- PIC relocated can to hold for credit. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothe stored in sanitizer bucket with a concentration over 500ppm. CDI- PIC corrected concentration to 200ppm. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed stickers on avocados in prep unit which PIC were washed ad ready to use. **REPEAT** -0.5-

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee cloth drying dishes. CDI- dishes were taken to dish to be w/r/s. -0- 4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a few metal pans stored as clean and nested wet. -0-

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed food employee touch face then attempt to continue to prepare food. CDI- PIC corrected, advised employee to wash hands and don new gloves. -2- 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employees going into walk in cooler with gloved hands and return to prep line to continue working with the same gloved hands. CDI- EHS intervened. EHS and PIC advised employees to wash hands and don new gloves. EHS strongly advises PIC to review hand washing with employees.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee touch cut avocados with bare hands. CDI- Avocados were voluntarily discarded. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink near fryers. CDI- PIC replaced paper towels. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa verde and red salsa above 41F in the cold well. CDI0 PIC voluntarily discarded the salsas (see temperature charts) Points deescalated due to overall improvement. **REPEAT** -1.5- 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 multiple times past the 7-days allotted for date marking TCS items and a few products with no date marks. Items found in violations are as follows: - Roasted corn (10/6 discard date), - Chipotle Ranch x3 (10/7 discard date(x2) and 9/30 discard date), - Anchovy Garlic (9/27 discard date) - Crema (10/3 discard date) - Firecracker sauce (10/4 discard date) - Garlic Dijon (9/19 discard date) - Green chili (10/4 discard date) - Salsa Verde (9/19 discard date) - Special Sauce (9/24 discard date) - Kimchi (no date) - Hot dogs (no date) - Chicken Taquitos (no date) CDI- EHS allowed PIC to date mark Kimchi as it employee stated they received in on the truck the day prior and PIC could verify that chicken Taquitos were prepped 10/7. All other items were voluntarily discarded. **REPEAT** -3- 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 .

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 shredded lettuces cooling in prep units. Food employee stated that this is not typical practice. Food employee moved all pans expect one to walk in cooler. Pan that was left in the lowboy had no temperature change in 80 minutes of cooling. Lettuce was tightly covered with plastic wrap and left to cool unmonitored in the lowboy. CDI- PIC moved the shredded lettuces to the walk in cooler and removed the plastic wrap. **REPEAT** A one term com[pliance visti will be made to verify cooling. SEE COMMENTS 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 .

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 squeeze bottle of oils with no label. **REPEAT** -2-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests throughout kitchen **REPEAT** -2- Facility should increase pest control to get rid of pests.

3-302.15 Wash fruits and vegetables prior to use. Observed stickers on washed avocados. -0-

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop stored in direct contact with chorizo in prep unit.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility could not supply test strips for the lactic acid (sink and surface) cleaner at the 3-compartment sink. PIC switched sanitizer to Quat sanitizer which facility does have test strips for. When asked, PIC stated they use both Quat and Sink and Surface, so facility shall obtain sink and surface test strips. -0.5- **10 Day VR Required

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 ground beef stored above raw fish inside the WIC. CDI - Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed canned roasted peppers (x2) placed inside prep unit to cool at 11:33 AM. Roasted peppers observed at 46F @ 4:10 PM. Items missed 4 hour ambient cooling window. CDI - Both containers were voluntarily discared. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS food items (corn, green chile dressing(x2), slaw, chipotle ranch (x2), chicken wings, cream) held in prep units on the cook-line. CDI - All TCS food items held above 41F excluding chicken wings (Brought from WIC 20 min prior to arrival). Wings were moved to WIc to rapidly cool. Facility has been out of compliance for Cold holding in 3 consecutive inspections. 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 is not been labeled, or if the label is incorrect. -P Observed TCS food items held longer than 7 days and improperly date marked. Green chile dressing (6/6), garlic and oil mixture (5/31 - 6/29), Roasted Garlic (6/5). CDI - All items 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 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 2 pans of roasted peppers cooling from ambient miss 4 hour cooling window. Placed in prep unit to cool from ambient at 11:33AM, observed at 46F at 4:10 PM. EHS suggests that all items be cooled inside the WIC before being placed on the cook-line to properly meet the cooling parameters. CDI - Voluntary discard. 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 .

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 squeeze bottle of oils with no label. Observed improvement, no point escalation.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in the dish pit area. REPEAT. Facility should increase pest control to get rid of pests.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on the floor underneath prep area. CDI - Bucket removed. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sanitizer buckets at 0 PPM of sink and surface/ lactic acid. CDI - Buckets were replaced at the proper concentration.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle in direct contact with raw chopped onions inside the prep unit. CDI - Scoop was removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stack of large plastic containers stacked wet above the 3 compartment sink.

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms. -P- Observed PIC touch face and not wash hands. -CDI- EHS educated PIC on when to wash and PIC washed hands. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed items stored in 2 handwashing sinks. -CDI- PIC removed items. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** -3- **IMPROVEMENT NOTED** 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed items in countertop hot holding unit below 135F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. **REPEAT** -1.5- 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 items in prep unit above 41F. Observed items on expo line above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. **REPEAT** -1.5- 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed no date on bacon wrapped hot dogs and chicken in cold drawers. Observed to date marks on birria meat, 12/1 (discard 12/8) & 12/9. Observed housemade chipotle sauce (containing canned chipotles) improperly date marked; 12/3-12/16. -CDI- PIC properly date marked items. -0- 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 .

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 items cooling at a low rate. Observed black beans cooling in WIC in dense container at a low rate. -CDI- PIC separated items into additional containers to facilitate rapid cooling. **REPEAT** -1- 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 .

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 squeeze bottles in prep units with no labels. Observed spices on the line with no labels. **REPEAT** -1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in dishpit areas and dry storage areas. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC and 2 food employees engaging in food prep with watches and bracelets. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed stickers on washed avocados. -CDI- PIC removed stickers. **REPEAT** **POINTS NOT ESCALATED DUE TO IMPROVEMENT** -0.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. **REPEAT** -1- 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed multiple plates stored on top of shelving/above prep units where they are exposed to dust. Observed bowls used for queso and guacamole with a lot of food splash.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** -3- 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 3 containers of black beans cooling for more than 2 hours between 86-96F. Observed large container of salsa verde prepared more than 2 hours ago above 70F. -CDI- PIC voluntarily discarded items. -1.5- 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed 2 containers of queso hot holding between 129-135F. -CDI- PIC reheated items to 166-178F. -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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in prep units, on server line and in cold drawers above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. -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 .

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 items prepared today that did not reach cooling parameters. Observed 3 containers of black beans cooling in WIC in metal containers filled to the top with no active stirring. Observed salsa verde cooling in large plastic container filled to the top with lids. Observed raw carnitas prepared today cooling in metal container, tightly packed with plastic covering. -CDI- EHS educated PIC on proper cooling methods. PIC voluntarily discarded of items that did not meet cooling parameters and separated other items onto sheet trays to facilitate rapid cooling. **REPEAT** -1- 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 .

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 some housemade sauce bottles in prep units with no labels. Items contained date labels but no descriptive label of contents. -0-

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed flying pests in dish pit area and prep/dry storage areas. **REPEAT** -1-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in quarternary sanitizer solution at 50ppm. -CDI- PIC replenished concentration to 100ppm. **REPEAT** -1-

3-302.15 Wash fruits and vegetables prior to use. Observed stickers stored on washed avocados. **REPEAT** -0.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. **REPEAT** -1-

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed 2 food employees wash hands for less than 20 seconds. -CDI- EHS educated PIC on proper handwashing and PIC instructed both employees to properly rewash hands and both employees properly rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . **REPEAT** -4- 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed several food employees return from a break and not wash their hands before beginning to engage in food prep. Observed 3 food employees wash hands and not use a paper towel to turn off faucet. -CDI- EHS intervened and asked food employees to wash hands before beginning food prep and food employees washed hands. EHS educated other food employees on using a barrier to turn off faucet and food employees rewashed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- Observed PIC use handwashing sink to rinse thermometer and food employee use handwashing sink to wash measuring cup. -CDI- EHS educated both on proper use of handwashing sinks. -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC placed items at dish pit to be W/R/S. 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 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed chlorine at dish machine at 0 ppm. Observed quarternary sanitizer at 50 ppm during manual warewashing. -CDI- PIC replenished quarternary sanitizer supply to 200ppm. PIC not able to correct sanitizer at dish machine. **3DAY VERIFICATION REQUIRED** **FACILITY TO USE DISH MACHINE UNTIL SANITIZER AT DISH MACHINE HAS BEEN REPAIRED** -1.5- 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

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- Observed beans reheated to 118F. -CDI- PIC reheated items to 176F. -0-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed housemade chipotle sauce (contains canned chipotles) date marked 5/1 (discard 5/7), housemade cilantro vinagerette (contains fresh garlic and oil) with no date mark, house hot pickled onions, shredded lettuce, queso fresco, mozzarella cheese blend at taco station with no date marks; cold drawers: pulled pork, chicken and birria date marked 5/2 (discard 5/8); sautéed station: chorizo, queso fresco and pico de gallo with no date mark. Per PIC, items were prepared in the last 2-3 days and items with improper date marks were due to stickers not being changed when items were washed. -CDI- PIC properly date marked items. -0- 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.- Observed no written procedures for items held on time. -CDI- EHS provided handout and PIC filled out form. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 raw chicken and cut cabbage for slaw cooling with lids on in WIC. -CDI- EHS educated PIC on proper cooling methods and PIC removed lids. **REPEAT** -1- 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 dead flying pest near fry hood area. Observed flying pests near clean dish storage in prep areas and near 3-compartment sink. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in 50 ppm quarternary sanitizer. -CDI- PIC replenished supply to 200ppm. **REPEAT** -0.5-

3-302.15 Wash fruits and vegetables prior to use. Observed stickers stored on washed avocados. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. **REPEAT** -0.5- 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed debris in containers used to store lids.

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed heavy debris in wash and rinse solutions. -CDI- PIC replenished solutions. 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf- Observed wash solution at 92F during manual warewashing. -CDI- PIC corrected solution to 110F. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened lids on dumpster doors. **REPEAT** -0.5-

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed an employee work with dirty dishes and then handle clean dishes without washing hands and changing gloves. CDI - A dish table was moved to allow easier access to the hand wash sink. Employee was educated and she washed her hands. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed an employee change gloves without washing her hands in between. CDI - Employee was educated and she washed her hands.

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 above raw beef in the walk-in cooler. CDI - Items were moved to the correct order.

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 garlic cloves that had only cooled to 43 degrees from the night before. CDI - Item was voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mixed cheese in a container on the shelf at 53 degrees. CDI - Item was discarded.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed two buckets of sanitizer dripping on a lower shelf with tortillas. CDI - Tortillas were moved to another location. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle with no label. CDI - Item was labeled.

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 cooked garlic in a deep plastic container that did not meet cooling parameters. CDI - Item was voluntarily discarded and PIC stated that they have ordered shallow, metal pans.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed thawed snapper in intact, shrink wrapped packages. CDI - Items were cut open.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets with 0ppm sanitizer. Observed several wet wiping cloths on prep surfaces near the grill.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed many wet-stacked dishes in the dish room.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single-service items stored on the floor.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors.