TAQUERIA EL JAROCHO

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf.- Observed multiple risk factor violations during inspection, PIC with no CFPM, and PIC not able to answer inspector’s questions such as ingredients of food items or preparation dates. When EHS was showing PIC temperatures of out items above 41F, PIC asked what the appropriate temperatures were. -CDI- EHS educated PIC on duties. -0- Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed PIC not able to answer EHS’ questions about foodborne illness. -CDI- EHS educated and provided PIC with form. **REPEAT** -2- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at handsink. -CDI- PIC provided napkins. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw tilapia stored over RTE shrimp and octopus in lowboy cooler. Observed raw chorizo stored over tortillas in RIC. -CDI- PIC corrected storage order. **REPEAT** -3- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer so strong that it started to white out test strip. -CDI- EHS educated PIC on how to prepare sanitizer and PIC diluted to 200ppm. 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 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. -P.- Observed thermometer stored as clean with visible food debris. -CDI- EHS educated PIC on cleaning frequency and PIC cleaned thermometer. **REPEAT** -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple items in prep unit and RIC above 41F. Observed ambient air of units above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items above 41F. **3 DAY VERIFICATION REQUIRED BY 10/19/26** **IS BEING ISSUED TODAY** -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 (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)./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 no date marks on any TCS items such as cooked shrimp, cooked octopus, pulled chicken, birria, birria consome, housemade red salsa (tomato based), chickpeas, etc. Per PIC, all items were prepared on 10/11. -CDI- PIC properly date marked items. **REPEAT** -1.5- **IF NO IMPROVEMENT NOTED AT FOLLOW-UP INSPECTION, RCP TO BE IMPLEMENTED** 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed spray bottle with no label. Per PIC, contents were degreaser. -CDI- PIC properly labeled items. -0-

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 labels missing on squeeze bottles and shakers. **REPEAT** -1-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC engaging in food prep with wrist watch. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC engaging in food prep with no protective head covering. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed lettuce head and cilantro. Per permit conditions, “ALL FOODS MUST BE WASHED AND PREPPED IN COMMISSARY KITCHEN AND PLACED ON MFU READY TO EAT OR COOK”. -0.5- **REPEATED VIOLATIONS WILL RESULT IN PERMIT ACTION** **REPEAT**

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 clean cutting boards and other clean dishes stored behind faucets of 3-comp sink. **REPEAT** -0.5-

4-501.11 Maintain equipment in good repair. Observed 1 prep unit not in use due to not functioning. Repair or replace. -0- 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 wood shelving above prep unit near door used to hold to go plates.

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 fronts and sides of refrigeration and cooking equipment in need of cleaning. Observed greasy residue on outsides of spice and squeeze bottles. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5-

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture./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. Observed walls near 3-comp sink in need of cleaning. Observed floors in hard to reach areas like between stove and RIC in need of cleaning. Increased and more thorough cleaning frequency recommended. **REPEAT** -1-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food and drinks stored over retail items in lowboy, retail items were also stored inside of container with employee items. **REPEAT** -0.5-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed one food employee on MFU who had not signed EHP. -CDI- Employee was trained and signed EHP at time of visit. -1- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed some corn in RIC that had white growth. -CDI- PIC voluntarily discarded. -0-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple items in prep unit and RIC with no protective covering. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw pork stored in a bowl in a container containing unwashed lettuce, with bowl placed on top of unwashed lettuce. -CDI- PIC relocated items. **REPEAT** -3- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. -P.- Observed debris on FCS of thermometer. -CDI- PIC cleaned item. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris and greasy residue on dishes stored as clean. -CDI- PIC moved items to dishpit 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 .

3-501.17 (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)./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 no date mark on container and bag of shredded mozzarella cheese, corn, and barbacoa meat in RIC. Observed guacamole containing diced tomatoes with no date mark. Per PIC, items (apart from corn and guacamole) were prepared last 1-2 days. PIC stated that barbacoa had been pulled from freezer. -CDI- EHS educated PIC on ensuring that cooked foods were date marked prior to being frozen and once they had been taken out of freezer. PIC properly date marked items prepared in last 1-2 days and voluntarily discarded other 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 rice holding at 84F while cooling at ambient temperatures on prep surface. Per PIC, rice was prepared at commissary an hour and a half prior. Cooling of hot foods is NOT prohibited on MFU per permit conditions. All cooling of hot foods must occur at the commissary. Ensure TCS items are cooled to 41F or below prior to placement onto MFU. - CDI - PIC voluntarily discarded rice. **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 3 squeeze bottles missing labels. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed mangoes, jalapenos, avocados, and lettuce heads on MFU. Per permit conditions, “ALL FOODS MUST BE WASHED AND PREPPED IN COMMISSARY KITCHEN AND PLACED ON MFU READY TO EAT OR COOK”. -0-

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use tongs and spoon stored on top of spices. -CDI- EHS educated PIC on proper storage of in-use utensils and items were moved to dishpit to be W/R/S. -0-

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 clean cutting boards stored behind faucets of 3-comp sink. Observed clean dishes stored on left side of 3-comp sink, next to wash compartment, and some falling in/coming in contact with dirty dishes in wash sink. Observed pot stored as clean which had other clean utensils and items stored in it with some spice residue. -0-

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 single-use/single-service lids with food splash. -CDI- PIC voluntarily discarded items. -0-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 1 cutting board with deep grooves and cuts no longer smooth and easily cleanable. Resurface or replace. -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. Observed NFCS of thermometer in need of cleaning. Increased and more thorough cleaning frequency recommended. -0-

5-303.12 A cap and keeper chain, closed cabinet, closed storage tube, or other APPROVED protective cover or device shall be provided for the water inlet and outlet. Observed no cover on water inlet and water outlet. Ensure cover is secured at all times. -0-

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture./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. Observed walls near 3-comp sink in need of cleaning. PIC stated that due to the cold, water is collecting on walls and causing them to have a rusted appearance. **REPEAT** -1-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food and drinks stored over retail items in lowboy. -CDI- PIC relocated items. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - Observed no food protection manager on site. PIC with CFPM not on site during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. - Pf - REPEAT - Observed shellstock tags retained but no dates written on tags to indicate the date the last shellstock was sold from the container. Shucking of raw shellstock is not allowed on MFU due to absence of prep sink. Remove raw oysters from menu. - VR - Verification required within 10 days.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - REPEAT - Observed raw shrimp container stored on top of opened cooked octopus container in deep freezer. Also observed raw chorizo stored above RTE tortillas in RIC. - CDI - Employee corrected storage order in all units. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. - Pf - REPEAT - Observed chest cooler of ice and raw oysters stored on floor of MFU. Chest coolers are only allowed for use during transport. All TCS items must be stored under mechanical refrigeration during service. PIC directed to remove raw whole oysters from menu/MFU permanently. - VR - Verification required within 10 days. 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 rice holding at 85F while cooling at ambient temperatures on prep surface. Per PIC, rice was prepared at commissary an hour and a half prior. Cooling of hot foods is prohibited on MFU per permit conditions. All cooling of hot foods must occur at the commissary. Ensure TCS items are cooled to 41F or below prior to placement onto MFU. - CDI - PIC voluntarily discarded rice. PIC stated she plans to get a rice warmer to hold rice in moving forward. 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 .

4-501.11 Maintain equipment in good repair. - REPEAT - Observed rusted shelving in RIC. Replace. 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. - REPEAT - Observed aluminum foil lining shelves above three compartment sink. Do not use aluminum foil as a liner. Replace with a cleanable material, such as plastic.

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. - REPEAT - Observed floors under cooking equipment and walls throughout facility in need of cleaning. Clean and increase cleaning frequency to maintain clean.

2-101.11 (A) PIC shall be present during all hours of operation. - PF - No PIC present during inspection. EHS contacted PIC via phone call during inspection.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - Observed no food protection manager on site. PIC with CFPM not on site during visit. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf - Observed handsink blocked by chest coolers on the floor and bus tub next to sink upon arrival. - CDI - Employee moved items to allow access to handsink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf - REPEAT - Observed no paper towels stored at handsink upon arrival. - CDI - Employee provided napkins at handsink.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. - Pf - Observed shellstock tags retained but no dates written on tags to indicate the date the last shellstock was sold from the container. Ensure dates are written on tags when placed in binder. - VR - Verification required within 10 days.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - Observed cooked shrimp stored in chest cooler with various raw seafood products. Products were observed to be stored not in their original containers. - CDI - PIC removed cooked shrimp from chest cooler. 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 various TCS items (salsas and cheese) stored in RIC holding above 41F (see temperature chart). Per employee, TCS items were placed in the unit an hour prior. - CDI - PIC agreed to a voluntarily closure and to return to commissary to quickly cool items down. PIC agreed not to resume operations until unit has been repaired or replaced. PIC also agreed to contact EHS once unit has been repaired. Follow up visit 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 .

3-501.18 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 various items lacking date mark labels, including salsas, shrimp soup, shrimp, and cut lettuce. - CDI - Per PIC, items were prepared two days prior. PIC directed employee to date mark all items appropriately. 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 .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. - P - Observed medicine stored above container of various spices. - CDI - Employee moved medicine. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed one unlabeled spray bottle of a yellow chemical identified as bleach by employee. - CDI - Employee labeled spray bottle ‘bleach.’

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. - Pf - Observed RIC to be holding above 41F and multiple chest coolers holding TCS items stored on the floor. Chest coolers are only allowed during transport if needed. All TCS items should be held under mechanical refrigeration during service. More refrigeration is required or menu must be limited to allow for safe practices with available regfrigeration. - VR - Verification required within 10 days.

3-501.13 (A), (B), (C ) Use approved thawing methods. - Pf - Observed various raw seafood products (octopus, shrimp, whole fish) thawing in chest cooler on floor of MFU. No ice present in chest cooler. - CDI - PIC agreed to voluntary closure to take items back to commissary for proper storage. *NOTE: The only approved thawing methods allowed on MFU are thawing under refrigeration or thawing as part of the cooking process.

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. - REPEAT - Observed multiple unlabeled squeeze bottles of condiments. Label all squeeze bottles.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed various spices and oils stored directly on the floor underneath the grill. Do not store food products on the floor.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed only employee present lacking hair restraint. Ensure all food handling employees utilize a hair restraint.

3-302.15 Wash fruits and vegetables prior to use. - Observed two cardboard boxes of unwashed produce stored on MFU. Produce must be washed at commissary prior to placement on MFU for service per permit conditions. Store excess unwashed produce at commissary.

4-501.11 Maintain equipment in good repair. - REPEAT - Observed rusted shelving in RIC. Replace. 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 aluminum foil lining shelves throughout MFU. Do not use aluminum foil as a liner. Replace with a cleanable material, such as plastic.

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 food residue and debris on the exterior of equipment. Clean and increase cleaning frequency to maintain clean.

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. - Observed floors under cooking equipment and walls throughout facility in need of cleaning. Clean and increase cleaning frequency to maintain clean.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no food protection manager certification for employees. During phone conversation, owner stated that she was food protection manager certified, but was unable to provide documentation during inspection. Knowledge was demonstrated via questions answered during and after then inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at handsink at start of inspection. CDI - Food employee placed towels at paper towel dispenser during initial hand wash.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) bag of cilantro in RIC with portions of herbs contacting relatively clean shelves. Observed one (1) employee hoodie sitting in contact with bin of unwashed produce (tomatoes and cucumbers) CDI - EHS donned glove and placed cilantro fully back in bag. EHS moved employee clothing off of unwashed produce.

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 effectively labeled and date marked food in long term storage (RIC and prep unit); however, bin of cooling mozzarella cheese within RIC was labeled with a prep date of ‘Store’. EHS confirmed with PIC that cheese was opened on date of inspection, approximately one hour prior. CDI - EHS affixed date label to cheese. REPEAT. Note: Per conversation with owner, TCS items in prep top (tomatoes, lettuce) are used within 24 hours. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one (1) can of comet powder and two (2) bottles of hand soap on rack above bin of clean dishes at 3 compartment sink. CDI - EHS handed chemicals to food employee; chemicals were placed at proper lower storage.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . 4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed standing RIC with no internal thermometer and temperamental external gauge. Observed no thin probe thermometer for the checking of TCS food temperatures. A verification will occur no later than 03/03/2025.

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 one (1) bottle of oil at grill drawer and one (1) container of spices at counter with no labels. CDI - EHS and food employee affixed labels to station and container, respectively.

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 one (1) set of tongs in cilantro bin in prep top with handles contacting food surface. CDI - EHS removed handle from food without making bare hand contact.

4-501.11 Maintain equipment in good repair. Observed standing reach in cooler with highly variable internal temperatures (between 38F and 59F) based on length of time cooler door was open. Cooler required excessive time to return to cold holding temperature (approximately 10 minutes) after closing. All TCS foods were observed either cooling or effectively cold holding throughout inspection. Calibrate and maintain cold holding equipment as needed.

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf Observed chlorine test kit (strips) on MFU and chlorine surface cleaner spray bottle, but no food contact surface chlorine or bleach. A verification will occur no later than 03/03/2025.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed speakers, cell phone cables, and clothing on counters and shelves adjacent/above areas wherein food or equipment were stored. Place employee possessions where they can not cause contamination. Note: Observed employee used utensils (plate and fork) on register counter, separates from food and equipment. Employees are to eat and drink in locations where potential contamination is limited.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. - Pf - Observed raw oysters stored in chest cooler on ice lacking tag from original container. PIC stated the tag had been discarded. PIC also did not have any previous tags from the last 90 days. - VR - Verification required within the next 10 days to ensure shellstock tags are being properly stored and retained.

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 - REPEAT - Observed shredded beef and salsa verde above 70F stored on counter of MFU. Per PIC, items were prepared at the commissary over two hours ago. Cooling of hot foods is prohibited on MFU. Ensure all foods are at 41F or below prior to placing on MFU. Continued noncompliance will result in permit action. - CDI - PIC voluntarily discarded shredded beef and salsa verde. 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 Birria soup holding below 135F from transport (see temperature chart). EHS directed PIC to obtain equipment to properly hot hold items during transport, such as a Cambro. - CDI - PIC rapidly reheated product to above 165F. 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 chicken and salsa stored in RIC lacking date mark labels throughout MFU. Per PIC, items were prepared at the commissary two days prior. - CDI - PIC properly 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 .

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 - REPEAT - Observed shredded beef and salsa verde cooling at room temperature on MFU prep table. Cooling of hot foods is prohibited on MFU per permit conditions. Continued noncompliance will result in permit action. - CDI - PIC voluntarily discarded products. 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 .

3-304.12 (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. - Observed in-use utensils holding in water temperatures of 117F. - CDI - PIC turned up heat on flattop grill to increase water temperatures to at least 135F. *NOTE: No point deduction due to placement of utensil water being improved.

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 aluminum foil lining shelving on MFU. Remove. Replace with a cleanable surface, such as a plastic liner.

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. - REPEAT - Observed floors under cooking equipment in need of cleaning. Clean and increase cleaning frequency to maintain clean. *NOTE: No point deduction due to improvement noted since previous inspection.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P - Observed PIC handle raw beef with gloved hands by taking it from the RIC and placing it on the flattop grill and then handle ready-to-eat tortillas without washing hands and changing gloves. - CDI - PIC voluntarily discarded tortillas. PIC washed hands and changed gloves. EHS strongly recommends utilizing tongs to handle raw meats to eliminate the need for frequent handwashes and glove changes. 2-301.15 Only wash hands in handwashing sink. - PF - Observed employee wash hands at three compartment sink due to handsink being blocked. - CDI - Employee removed items blocking handsink and washed hands at handsink.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf - Observed only handsink on MFU to be blocked by frying equipment. - CDI - Employee removed equipment to allow access to handsink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - Observed one container of raw chorizo stored above ready-to-eat salsas and beef in reach-in cooler. - CDI - PIC moved chorizo beneath RTE foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed various seafood items lacking covers in chest cooler. - CDI - PIC covered items.

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 container of cooked chicken holding at 60F in reach-in cooler at almost 2PM. Per PIC, chicken was cooked at commissary this morning before 8AM. Chicken did not meet required cooling parameters. - CDI - PIC voluntarily discarded chicken. 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 .

3-501.15 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 chicken stored in deep, plastic container cooling in reach-in cooler on MFU. Cooling hot foods is prohibited on MFU per permit conditions. All cooling should occur at commissary. - CDI - PIC voluntarily discarded chicken. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed food handling employees lacking hair restraints.

3-302.15 Wash fruits and vegetables prior to use. - Observed avocados in use with stickers still attached. Also observed four boxes of unwashed produce (cucumbers, avocados, and tomatoes) stored on MFU. Washing fruits and vegetables on the MFU is prohibited per permit conditions. All washing of fruits and vegetables should occur at the commissary prior to service. Store excess unwashed items at the commissary.

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. - Observed in-use utensils holding in water temperatures of 115F. - CDI - PIC increased water temperatures to greater than 135F by moving placement of container onto flattop grill.

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 food residue and debris buildup on sliding doors and door tracks underneath cooking equipment. Clean and increase cleaning frequency to maintain clean.

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. - Observed floors in need of cleaning throughout MFU. Clean and increase cleaning frequency to maintain clean.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - Observed employee health policy posted on MFU, but no signed copies of policy nor a signed acknowledgment of policy available. - CDI - EHS discussed requirements with PIC and directed PIC to have all employees sign poster as acknowledgment of policy. EHS also provided copy of policy via email that can be signed. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - Observed rice and vegetable broth holding below 135F on stove (see temperature chart). - CDI - Per PIC, burners had been turned down within last 20 minutes. PIC rapidly reheated items to above 165F. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed various TCS items cold holding above 41F (see temperature chart). PIC voluntarily discarded all RTE TCS items holding above 41F that had been on the MFU for longer than 4 hours. Raw meats were placed on ice to rapidly cool. Per PIC, food was placed on the unit around 12:40PM. RIC can only be used for nonTCS foods until unit is repaired or TCS items can be held on TPHC for 4 hours in unit. EHS provided PIC with TPHC written procedures form. - VR - Verification required within 3 days to ensure unit has been repaired. *NOTE: Risk control plan to be implemented for cold holding. RCP to be signed and began at VR follow up visit. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed one spray bottle of bleach lacking a label. - CDI - PIC labeled spray bottle appropriately.

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 various working containers of oils and spices lacking labels.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed chlorine sanitizer concentration of greater than 150ppm in sanitizer bucket. - CDI - PIC corrected sanitizer concentration to 100ppm chlorine.

3-302.15 Wash fruits and vegetables prior to use. - REPEAT - Observed avocados with stickers still present stored in prep unit for service. Wash avocados at commissary prior to placing on unit and ensure sticker is removed from avocados during washing process.