REY TACO

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a package of sliced turkey and a container of cheese pupusa’s being stored in prep reach in cooler and squeeze bottles of salsa and sour cream being stored in an ice bath on table outside of MFU all above 41F. See temp chart. CDI: PIC voluntarily discarded turkey and pupusa’s and placed squeeze bottles of salsa and sour cream on TPHC. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed individually portioned containers of mixed fruits including cut watermelon and cut cantaloupe being held above 41F in reach in cooler attached to outside of truck and working squeeze bottles of sour cream and three separate types of salsa’s being held at 70F on self serve table. CDI: PIC placed containers of cut fruit in cooler with ice to rapidly cool and voluntarily discarded bottles of sour cream and salsa’s. PIC will hold salsa’s and sour cream in portioned cups on ice moving forward.

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 a working squeeze bottle of oil being held on prep counter unlabeled. Label all working containers of food.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several ants crawling on wall and counter inside MFU. Keep MFU free of insects.

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). Package of turkey lacked date mark. Turkey opened less than 24 hours. Date mark added. 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 .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf - Observed cutting board and hotel pan stored in hand sink upon EHS arrival. Do not store items in hand sink. - CDI - PIC removed items from hand sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed pupusas and shredded cheese holding above 41F (see temperature chart). - CDI - PIC added bags of ice on top of items in lowboy to quickly cool and placed items in chest cooler on TPHC. 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 .

3-501.19 (C ) (2) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. The food shall be monitored to ensure the warmest portion of the food does not exceed 70 F during the 6 hour period. - Pf - REPEAT - Observed various TCS items being held on 6 hour TPHC with no form of monitoring in place to ensure the warmest portion of the food does not exceed 70F. EHS directed PIC to begin maintaining logs with temperatures taken at the 4 hour mark to ensure the food is not above 70F. TCS items must be discarded if the food is above 70F at the 4 hour mark. - VR - Verification required within 10 days. 3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. - Pf - REPEAT - Observed various items in flip top portion of prep unit held on 6 hour TPHC lacking labels indicating the 6 hour holding period. - CDI - PIC labeled all items with 6 hour holding period.

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 water bottle stored on prep table. Employee observed to drink from water bottle in the middle of the MFU next to food and food prep surfaces. - CDI - Education provided. Employee moved water bottle and PIC directed employees to only drink in front portion of MFU away from food and food contact surfaces.

2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid. - P - Observed employee drink from water bottle with gloved hands and then return to engaging in food preparation without first washing hands and changing gloves. - CDI - Education provided. Employee washed hands and changed gloves.

3-501.19 (C ) (2) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. The food shall be monitored to ensure the warmest portion of the food does not exceed 70 F during the 6 hour period. - Pf - Observed various TCS items being held on 6 hour TPHC with no form of monitoring in place to ensure the warmest portion of the food does not exceed 70F. EHS directed PIC to begin maintaining logs with temperatures taken at the 4 hour mark to ensure the food is not above 70F. TCS items must be discarded if the food is above 70F at the 4 hour mark. - VR - Verification required within 10 days. 3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. - Pf - Observed cut melons held on 6 hour TPHC lacking labels indicating the 6 hour holding period. - CDI - PIC labeled cut fruit with 6 hour holding period.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - PIC unable to locate written procedures for vomit and diarrhea clean up plan. - CDI - EHS provided printed copy of written procedures for vomit and diarrhea clean up plan in Spanish. Maintain written procedures on MFU. 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 - REPEAT - Observed various TCS items holding above 41F in lowboy portion of prep unit (see temperature chart). Ambient temperature of lowboy read below 41F. - CDI - PIC placed ice on items to quickly cool. EHS observed temperatures recover. EHS strongly recommends placing items on TPHC or consistently using ice to aid holding temperatures during warm months. - NOTE: No risk control plan implemented today due to majority of previous cold holding issues being related to cut fruit stored outside of MFU. EHS reminded PIC no TCS items are allowed to be stored outside of MFU. No TCS items observed stored outside MFU today. RCP will be implemented at next routine inspection if cold holding violations persist with TCS items inside MFU. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-202.15 Protect outer openings of establishment from insect or rodent entry. - REPEAT - Observed door to MFU open during inspection with no protection from pest/rodent entry. EHS strongly recommends obtaining a mesh net to hang at door should PIC wish to keep door open during service.

4-501.11 Maintain equipment in good repair. - Observed rusted shelves in lowboy. Replace rusted shelving.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed cut cabbage, cheese, shrimp, and cut tomatoes above 41F. See temp chart. CDI- PIC was able to place items on a 4 hr tphc since they had been documented at 41F @ 9AM prior to service. MFU uses TPHC for prep top. Ambient air of low boy is 41F. If violation is noted on next inspection a RCP may be required to be implemented and permit action shall occur. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ

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 in use squeeze bottle without a label.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed front door open without protection from out door pests.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef over RTE cheese. CDI-PIC put raw beef on the bottom shelf. 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 melon sitting in an ice cooler at 45F. There was ice in the cooler but the product needed more ice on the top. CDI-PIC added the melon to the TPHC procedure and put it on TPHC (added label and to the procedure). For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .