TACOS EL REGIO

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed meat slicer with dried food debris on food contact surfaces. Clean and sanitize between uses. CDI - PIC disassembled slicer to 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in the grill prep top unit at temperatures above 41F. All items in lower reach in unit were observed at 41F or below with ambient temperature of the unit at 38F. CDI - PIC stated items had been stocked just prior to opening. Items were placed in lower reach in to cool to 41F or below. - 1.5 - REPEAT Points were not escalated due to this being the first repeat incidence. 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 Observed al pastor spit thawing in pan at room temperature. Temperature of meat was still below 32F. CDI - PIC placed item in refrigerator to continue thawing process. - 0.5 -

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 sauce bottles in server prep unit and unlabeled dry storage containers (sugar/ salt) . Keep all working containers of food labeled. - 1 - REPEAT

4-501.11 Maintain equipment in good repair. Observed shelves in upright freezer are chipping. Replace chipping shelves. Gaskets on two-door upright refrigerator were damaged. Replace gasket. - 0.5 -

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed earbuds charging on the prep table below the slicer. Keep personal items away from food/food contact surfaces. - 0.5 -

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed raw beef cooked to 124F, Cold and fully cooked later. CDI. PIC fulled cooked the beef to required temperatures.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in the RI at temperatures above 41F. 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

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thermometer inthe facility during inspection. CDI. PIC ordered one.

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 bottles of spices without label. Keep all working containers of food labeled.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing wrist jewelry while working with food.

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. Clean bottoms and shelves of coolers in kitchen. Clean coolers more frequently. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw steak stored directly on top of cooked Barbacoa in freezer. Do not store raw animal foods above ready-to-eat foods. CDI - PIC corrected food storage order. 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. 12 bus tubs of raw pork measured 50-54F in upright cooler. Employee stated that pork was finished around 9am. TCS foods must cool to 41F within 4 hours of preparation. Establishment is cutting too much pork for the cooler and freezer capacity of the restaurant. Employees added ice to bins of pork and moved some to freezer as well with lids off. VR Verification required by next Thursday to check process of preparing raw pork and to ensure it isn’t a volume that is too much for establishment to cool down within 4 hours. // 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. Salsas were prepared at 9am and still measured 50F after 6 hours. Establishment must use ice or freezer and shallow pans to cool salsas. CDI - Salsas discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Cooked onions on steam table measured 118F. TCS foods in hot holding shall measure at least 135F. CDI - Onions reheated on grill to above 165F. 0 pts. 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 Raw pork cooling after preparation in thick portions in bus tubs in upright cooler. Establishment is cutting too much pork at a time for refrigeration equipment to handle in establishment. CDI - PIC directed to cut less pork at a time or acquire more refrigeration equipment. // 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Establishment does not have sufficient refrigeration equipment to cool the amount of raw pork establishment is preparing at 1 time. (12 full bus tubs raw pork). Establishment has reduce amount of raw pork prepared at 1 time so it can cool within 4 hours to 41F.

4-501.11 Maintain equipment in good repair. Shelves in upright freezer are chipping. Replace chipping shelves. 0 pts.

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. Clean bottoms of coolers in kitchen. Clean coolers more frequently. REPEAT

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Water around dumpster area. Maintain area clean to prevent attracting pests. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a container of cooked cabeza stored in the reach-in cooler temping above 41 degrees F (see temp chart). CDI: PIC voluntarily discarded the food item. Observed one bus tub full of cooked pork, and 18 bus tubs full of raw (some marinated) pork stored in the reach-in cooler 2 temping above 41 degrees F (see temp chart). EHS observed the ambient air temp of the reach-in cooler at 41 degrees F. PIC adjusted the temperature to 37 degrees F, to ensure that all food items could be held cold at or below 41 degrees F. Date-labels showed that the raw pork had been cut and prepared on 3/11 and 3/12, and PIC stated that these bus tubs have been cold holding in this unit since these dates. EHS observed that the meat inside the bus tubs were tightly packed with lids covered, stacked directly on top of each other, barely allowing any air flow in the bus tubs. EHS discussed with PIC other ways the facility could rapidly cool their meats. **Note: Facility has been out of compliance for cold holding for the previous 4 inspections (1/24/25, 7/12/24, 1/11/24, and 8/31/23). EHS is implementing a Risk Control Plan for the facility to follow for 30 days, and will continue to follow-up with on-site visits to the facility to ensure that they are following the procedures noted on the Risk Control Plan. CDI: PIC voluntarily discarded all raw pork that was temping above 45 degrees F, and PIC poured bleach on top of the discarded meat. All raw pork temping at or below 45 degrees F that was date-marked with yesterday's date was placed into a separate metal pan and stored into the reach-in freezer to rapidly cool down. EHS mentioned Product Disposition Form as an option, and EHS observed PIC and food employees go through every single bin from the reach-in cooler 2 to check temps of all products and weigh out all the food before discarding. 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 .

4-601.11(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 the non-food contact surfaces in the deli fliptop and lowboy cooler by the make line soiled with food debris. Observed the interior doors and handles of the reach-in freezer 2 soiled with food residue. Observed the shelves in the reach-in cooler 1 soiled with food debris. Increase cleaning frequency. REPEAT VIOLATION.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed one food employee wash hands at the handsink near the make line, then turn off the faucet without a protective barrier (paper towel), grab paper towels to dry hands, then donned gloves. CDI: EHS and PIC stopped food employee from engaging in food prep to re-wash hands the proper way. 2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed a different food employee bearing single-use gloves, wash, rinse, and sanitize dishes at the 3-compartment sink, then make their way over to the prep sink to handle exposed food. CDI: EHS explained the situation to the PIC and discussed the violation with the food employee and went over all the different times when employees need to wash their hands. Food employee removed gloves, properly washed hands, and donned new gloves.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a pitcher stored inside the handsink at the start of the inspection. CDI: Food employee saw the pitcher and removed it from the handsink. REPEAT VIOLATION.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed multiple boxes of unwashed produce stored above RTE 2-oz portioned cups of different salsas, in one of the reach-in coolers. CDI: PIC had food employee correct the storage order to prevent contamination. 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 a deli slicer used to slice different proteins with minor food debris. PIC stated that they used the slicer earlier today and had cleaned it. CDI: Slicer was taken apart by a food employee to re-wash, rinse, and sanitize. Observed several parts of the shawarma cooker in a bin stored in the clean dish rack, with visible food debris. PIC stated that some of the parts in the bin are not used anymore. CDI: PIC took bin of parts to the dish room to be properly washed, rinsed, and sanitized. EHS explained that equipment and utensils still in use shall be separated from ones not in use, and stored clean at all times. EHS also advised PIC to remove any equipment and utensils that they do not use in the facility anymore. REPEAT VIOLATION. 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 cooked potatoes wrapped in tin foil, stored in one of the reach-in coolers, temping above 41 degrees F. Date mark showed that the potatoes were cooked two days prior. EHS took ambient air temp of the cold holding unit, and read that the unit was at 36 degrees F. After asking about the process of how they cool their potatoes after cooking, all signs pointed that they were not cooled down before being tightly wrapped in tin foil, which were then placed into the reach-in cooler. Observed a plastic container of "Salsa Roja" covered with tin foil, stored in the same reach-in cooler as the cooked potatoes, temping above 41 degrees F. Date mark showed that the salsa was also made two days prior. CDI: PIC voluntarily discarded both TCS food items, as the time/temperature window to cool had expired. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed small squeeze bottles of house-made TCS salsas that were temping above 41 degrees F, in a deli fliptop. EHS observed that the squeeze bottles in the lowboy cooler were at or below 41 degrees F. PIC stated that the squeeze bottles in the deli fliptop are the ones they use to serve to the tables, which they re-use after every table is done. CDI: PIC voluntarily discarded the small squeeze bottles from the deli fliptop, since they had been in and out of refrigeration since 11:00AM this morning, for as long as up to 2 hours sitting at the customer's tables. EHS advised to change their method of serving their salsas by using their 2-oz. portion cups that they already use for carry-out orders that are stored in the reach-in cooler, or keep the salsas in pitchers to keep in the coolers and pour into small bowls every time a customer requests their salsa. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one container of cooked chicken stored in the lowboy cooler, without a date mark. PIC stated that the chicken was cooked yesterday. CDI: PIC had food employee date mark the food item. 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 TCS food items that had been prepared and tightly wrapped in tin foil. EHS went over different ways in which the facility can utilize to quickly cool down their TCS foods, including using an ice wand for their salsas, sheet trays for their cooked potatoes to allow proper air flow, etc. CDI: PIC had voluntarily discarded food items that had surpassed it's cooling window. REPEAT VIOLATION. 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 multiple unlabeled bottles of oils and sauces at the make line. Keep all working containers of food labeled.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in the deli fliptop with manufacturer's stickers still intact. CDI: EHS explained why avocados need to be washed prior to use, and PIC had food employee remove stickers and wash, before placing back into the fliptop.

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 a meat grinder machine stored at the drainboard (on the side where equipment and utensils are WASHED) of the 3-compartment sink where soiled dishes and utensils were actively being washed during the time of the inspection. PIC stated that they use this equipment once a day, every morning, and clean it and keep it stored sitting at the 3-compartment sink. EHS explained why equipment cannot be stored at the 3-compartment sink, when it is set up for the 3-step process, and how keeping the meat grinder stored there throughout the day could potentially be contaminated. PIC and EHS found a different location for the meat grinder to be stored, to prevent contamination.

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 sides of cooking equipment and handles of cold holding units soiled with food debris. Increase cleaning frequency.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed a missing drain plug in one out of the four shared dumpsters. EHS advised PIC to contact waste company to obtain a drain plug.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed an employee's water bottle and an employee's YETI coffee cup stored on a shelf above a countertop area where multi-use bowls used for serving salsas were stored. CDI: Food employee removed items to prevent contamination.