TACOS 4 LIFE DILWORTH

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed container of diced tomatoes stored under boxes of unwashed produce in walk-in cooler. CDI - PIC moved tomatoes to RTE shelving Ensure all unwashed produce is stored below any RTE foods to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.15 Wash fruits and vegetables prior to use. Observed sticker on avocado stored as washed. PIC moved avocado to prep sink to be rewashed.

-REPEAT- 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 plastic container being used as a scoop in the flour bin. Provide a scoop with handle to prevent touching the food with hands.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed plastic containers on drying rack wet stacked. PIC separated containers to dry.

-REPEAT- 4-501.11 Maintain equipment in good repair. Observed walk-in cooler condenser with slow drip from condenser line. Repair leak.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC has an expired service safe. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 employee drink on prep table in the kitchen. CDI - drink was removed

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed condensation from the WIC fan grate dripping into a pan but then splashing onto open container of beans on the shelf below. CDI - PIC discarded the 3 containers of black beans.

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed the can opener blade with food debris. CDI - PIC took to dish area to properly clean and sanitize 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 Observed a pan of cut toms and cut cabbage, sour cream above 41F in the cold-holding well. These were all prepped more than 4 hours ago. CDI - PIC discarded the foods REPEAT VIOLATION. 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 cut cabbage and cilantro exceeding the 7 days datemarking, expired 4/15. 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 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 pico at 42F, prepped more than 4 hours ago. CDI - Allowed ice bath and rapidly cool, temped at 41F before leaving facility. 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 spices, sugar and flour not labeled. Properly label all dry ingredients.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two food handlers with watch, bracelet and wedding ring. 2-304.11 Food employees shall wear clean outer clothing to prevent contamination of exposed food, equipment, utensils, linens, and single service and single use articles. Observed apron on food handlers with with food debris and flour. Change to prevent cross contamination.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket with 0 ppm of quat. CDI - PIC remade sanitizer.

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 bowl being used as a scoop in the flour bin. Provide a scoop with handler to prevent touching the food with hands.

4-501.11 Maintain equipment in good repair. Observed condenser leaking in the walk in cooler. Repair.

5-205.15 Maintain a plumbing system in good repair. Observed backflow bell prevention device on the faucet broken. Repair/replace. 5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed sprayer hose on mop sink without backflow. CDI - sprayer was removed and found the backflow prevention device.

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. Observed missing ceiling panels near the walk in cooler. Replace to prevent pests from entering the facility.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a squeegee stored inside the handsink in the dish room. CDI: PIC removed squeegee from handsink.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed a case of unwashed jalapenos and a bag of unwashed bell peppers stored above multiple pans of pico de gallo, salsa, and shredduce, inside the WIC. Ensure all unwashed produce is stored below any RTE foods to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a pan of cut toms and a pan of roasted corn cold holding above 41F in the cold-holding well. PIC stated these were moved from the WIC less than 4 hours prior. All other TCS food items cold holding in the cold-holding well were temping at proper temps. CDI: PIC moved both pans into the reach-in freezer to rapidly cool down. REPEAT VIOLATION. *Note: Although a repeat violation, EHS not deducting full points today since great improvement has been made for cold holding since previous inspection. 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 (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. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed pan of cut toms and a pan of roasted corn stored inside the cold holding well. PIC stated these were both prepared yesterday. CDI: PIC created date labels for both TCS food items. Observed three pans of cabbage slaw that bore no date, stored inside the WIC. PIC stated these were prepared this morning CDI: PIC created date labels for cabbage slaw. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled spray bottle stored at the prep table. PIC stated this was bleach water. CDI: PIC labeled spray bottle as "bleach" for easy identification.

3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf Observed three ROP'd bags of cooked rice stored inside the hotbox. PIC provided SOP from the franchise that states they shall label the side of the pan which includes product name, time cooked, shelf life (4 hours), use-by time, and the employee's name. All three bags of ROP'd bags were missing this label, to which PIC stated they cooked the rice at 8:30AM this morning, then the ROP'd cooked rice were all placed inside the hotbox. Permit clearly states that the facility does not have any specialized processes and shall obtain prior approval from MCHD. Facility does not have a HACCP plan or variance for ROP any food items. CDI: PIC voluntarily discarded ROP'd rice.

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 pan of raw marinated steak and four pans of pico de gallo cooling inside the WIC unable to meet the cooling rate. Both TCS food items were tightly wrapped in seran wrap. CDI: PIC uncovered all pans to allow cold air flow, since still within the 4 hour cooling window. 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 .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a carton of raw shell eggs stored above multiple RTE food items inside the WIC. Observed 3 pans of cooked ground beef stored under container of raw breaded shrimp inside the WIC. CDI: Employee corrected storage order to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS food items cold holding in the WIC above 41F (see temp chart). EHS observed ambient air temp of the WIC was 43F. Facility conducts temperature checks of cold holding units daily, but today's log was not filled out and facility is closed on Sundays, so length of time TCS food items have been cold holding above 41F is unclear. PIC chose to voluntarily close the facility for operations until repairs have been made to the WIC. PIC contacted repairman ASAP and repairman arrived on-site while EHS was still at the facility. All TCS food items were temped at anything at or below 41F were moved to a different cold holding unit, anything currently in the cooling stage from this afternoon were moved into ice baths to finish the cooling process, and any TCS food items that were temping above 41F were weighed out, recorded, and voluntarily discarded by PIC. EHS and PIC filled out Product Disposition Form since various proteins were discarded. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance. PIC understands that they can voluntarily re-open only once repairs have been made to the WIC and is able to maintain TCS food items at or below 41F. Observed multiple TCS food items cold holding at the CH well at the make line above 41F (see temp chart). All TCS items were voluntarily discarded by PIC. PIC stated she will have repairman check on this unit as well. 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 a couple TCS food items stored inside the WIC that bore no date labels (opened jug of milk, bags of grilled chicken chunks, two metal pans of grilled chicken, thaw date of mahi mahi). Food employee stated some of these were cooked on Friday, Saturday, and was unsure on when mahi mahi was thawed out). CDI: Food employee created date labels for all above mentioned items and mahi mahi was 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 .

4-501.11 Maintain equipment in good repair. Observed rusted shelves at the clean dish rack. Replace rusted shelves so that they are smooth and easily cleanable.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Facility does not have anyone with certified protection manager certification. Facility is new and has not exceeded time frame to obtain certification for employees. Facility has 210 days from opening. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee change gloves because they were changing tasks, without hand wash in between. CDI PIC redirected employee to wash hands first.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener blade with debris and residue. CDI Item placed in dish are for wash. 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(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed containers of cut cabbage and pico covered, in deep well containers, in large quantities, cooling at a rate insufficient to reach 41F in 4 hours. PIC took covers off items to facilitate proper cooling. VR required 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken holding below 135F. Process needs to change. Currently the chicken is cooked, a container in ambient if filled. Container left out until container full, then chicken is diced and placed in hot well. Then hot liquid with spices is poured over, wrapped and placed in hot box. Item is falling below 135F in process. Items were placed on flat top to quickly reheat. Process needs to change so that chickens hold above 135F the entire process because the hot box is not designed nor set at a temperature to bring the chicken back up to 165F before holding. VR required. 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 Ambient cooling is being done in large quantities with covers. This is not allowing for proper cooling. CDI Cooling methods changed to achieve proper cooling. Repeat 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 .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink with two garbage cans in front of sink blocking sink. CDI PIC moved garbage cans.

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 several containers of salsa made by blending room temperature TCS items (canned tomatoes), items were finished and placed in WIC at 8:30 and after 4 hours were holding over 41F. CDI PIC voluntarily discarded. EHS advised to placed canned items in WIC day before using. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several items in hot box holding under 135F. Items had been placed in hot box more than two hours prior. 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 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 all items in RIC part of prep unit and ambient holding above 41F. Items that were store overnight were voluntarily discarded. Observed several items on prep line holding above 41F. Items were 41F and below less than 3 hours prior and were placed in WIC to quickly cool. Observed several squeeze bottles of TCS items holding above 41F. Items placed in WIC to cool quickly. EHS suggested that squeeze bottles with TCS items be held under prep tops in RIC or placed on TPHC. VR required. 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 .

3-502.12 (F) Reduced Oxygen packaged TCS food removed from its package in the food establishment within 48 hours after packaging shall be labeled with the production time and date, and be held at 41 F or less during refrigerated storage. Observed several bags of cooked chicken and cooked rice with no date or time stamp that had been cooked yesterday, then placed in ROP and cooled in WIC. CDI PIC voluntarily discarded. Items must have date and time and be used within 48hrs to be in compliance.

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 several containers of salsa cooling in deep well, plastic containers, tightly sealed that did not cool at proper parameters. . To not put a top on cooling items, use shallow pans, active stirring, metal pans to aid in cooling in correct parameters. CDI 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 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 working bottle of oil with no label.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Facility did not have max/min thermometer. VR required.