LAS MEGAS TORTAS

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Facility did not have any policy on training or informing employees about FBI symptoms, illnesses and exposures. CDI emailed MCHD forms. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Facility did not have written procedures for V/D cleanup. CDI EHS provided MCHD poster with directions. For more information 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 Two units were holding ambient and TCS foods above 41F. VR required. Items that had been in unit over night were discarded and other items less than 4 hours since 41F and below were placed in WIC. Observed Horchata made in house with rice and milk holding above 41F. PIC stated that item is placed in dispenser during day and returned to WIC overnight. Horchata was disposed of and EHS discussed using TPHC if equipment does not hold Horchata 41F and below. 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 cut lettuce, rice, and cheese that were opened or prepared yesterday with no date mark. CDI PIC date marked 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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. Observed debris and build up on insides of prep units, and in gaskets. Clean with more frequency.

3-403.11 (B),(D) TCS food reheated in a microwave shall be reheated so that all parts of the food reach a temperature of 165 F within 2 hours and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating if food is to be hot held until service. -P Rice was reheating in rice cooker at 108F. Use equipment that can rapidly reheat TCS foods to above 165F within 2 hours. CDI - Employees reheated rice in microwave to above 165F. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Tamales in hot holding measured 117-131F. TCS foods in hot holding shall measure at least 135F. CDI - Tamales reheated to above 165F on stove top. REPEAT 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 .

3-501.13 (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 Bag of cooked beans thawing at room temperature. CDI - PIC moved beans back to walk-in cooler.

3-306.13(B)(C) Consumer self-service operations shall have utensils or effective dispensing methods to protect the food from contamination and be monitored by trained food employees.-Pf Bananas in cooler beside front door are not wrapped. Customers could potentially contaminate bananas. CDI - PIC educated and will wrap bananas to prevent customer contamination. 0 pts.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Utensils stored in water that measured 120F. CDI - PIC moved utensils to container of water in steam table that measured 150F. 0 pts.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed one (1) tray of chocolate bananas in front standing cooler with no wrap. EHS advised PIC to utilize wrapping, covers, or lids for food items in RIC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one (1) pan of refried beans in steam table at a temperature of approximately 111F. Per conversation with PIC, beans had been prepared at the start of the lunch period, greater than 2 hours prior. CDI - Out of temperature food was removed from service and voluntarily disposed of by PIC. 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 multiple (approximately five (5)) portions of TCS food in prep unit at above 41F. Per conversation with PIC, prep unit lid had been held open for extended period of time during food prep. CDI - PIC instructed food employees to close lid between food preparation tasks. EHS observed corrective cooling of TCS foods within unit. REPEAT. Note: No escalation in point deduction due to some improvement from previous inspection; temperature of TCS foods within unit was observed correcting withbout maintenance by PIC. 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 approximately seven (7) individual serving bags of mozzarella in standing RIC and one (1) jug of milk in WIC with no date marks. All other portions of food were date marked accordingly. CDI - PIC confirmed dates of opening for unmarked food items (12/3). EHS wrote date marks directly on food packaging. 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 several (approximately seven (7) portions of recently cooked food items (soup, birria sauce, cooked birria meat) at prep table held at ambient temperature. Per conversation with PIC, items were prepared approximately 30 minutes prior to EHS arrival. CDI - PIC rotated items to WIC and walk in freezer to improve cooling rate. EHS provided cooling chart in Spanish and reviewed cooling procedures with PIC. 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 two (2) bottles at grill table, holding water and oil, with no labels. CDI - EHS affixed station labels in English and Spanish to grill side.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed one (1) clean towel stored on top of bowl of tortilla dough at prep table. CDI - EHS rotated towel to used linen bin and advised PIC to utilize plastic wrap or foil as cover for tortilla dough.

5-205.15 Maintain a plumbing system in good repair. Observed minor drip from faucet of three compartment sink when turned off. Repair and maintain plumbing fixtures as needed.

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 one (1) pan of unopened raw animal foods (commercially bagged chicken wings, frozen beef sides, unopened ground beef log, etc.) stored together. CDI - PIC provided pans for items to be stored separately on the same level of WIC. EHS provided WIC storage order guide to PIC. 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 ambient temperature of WIC fluctuating between 38F and 45F throughout inspection. TCS foods within WIC were observed either effectively cold holding or correctively cooling. Observed approximately seven (7) TCS foods (shredded cheeses, sliced tomatoes, lettuce beds, shredded lettuce, salsa, sour cream, etc.) in prep unit above 41F. Observed two (2) TCS foods in grill drawer (shredded mozzarella, sliced lunch meats) above 41F in grill drawer. TCS foods observed cooling once doors were closed were rotated to WIC or walk in freezer to improve corrective cooling; foods with minimal cooling were voluntarily disposed of. A verification will occur no later than 08/02/2025. 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 .

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed drip pan stored above sealed unwashed vegetable boxes in WIC. No moisture or condensation was observed contaminating food during inspection. Replace vent covers in WIC and prevent moisture accumulation such that water can potentially contaminate food.

4-501.11 Maintain equipment in good repair. Observed active drip from uncovered ventilation within WIC. Maintain equipment such that food is not exposed to condensation or moisture. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed ongoing maintenance of unfinished surfaces within restrooms.

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 heavy renovations of ceilings within restroom (chipped ceiling, drywall replacement, etc.) restroom has been closed to public during renovations and other gender neutral restroom has remained open to provide require restroom.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed grill vent lights functioning during inspection. One (1) light at grill vent is unshielded.