MARIELY'S TACOS

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

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 container of diced tomatoes, shredded cheese and beans in prep unit without date mark. Per PIC, items were prepared yesterday. CDI - PIC labeled containers with correct date. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P- Observed chlorine sanitizer bucket with concentration >200ppm. CDI- PIC diluted sanitizer to be 100ppm.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no procedures on hand for responding to vomiting or diarrheal events. CDI: EHS provided copy.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinse a sanitizer bucket in hand sink. CDI: EHS provided education to employee. REPEAT. Points not escalated due to multiple violations on previous inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw shell eggs and a container of raw burger patties being stored behind ready to eat foods in grill drawer cooler. CDI: PIC re-arranged items to proper storage order. 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. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw pork being stored behind a container of raw shrimp in grill drawer cooler. CDI: PIC re-arranged items to proper storage order.

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 ziplock bag of hot dogs, a ziplock bag of burger patties and a bag of shredded cheese being stored in stand up reach in freezer all above 41F. See temp chart. PIC stated she turned off freezer to clean it out which is why some food items were above temperature. CDI: PIC voluntarily discarded items.

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) 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 . Observed a bus tub of individually portioned containers of salsa being stored with a date mark of 3/23 in glass door reach in cooler and containers of chicken, carnitas and cooked steak in grill drawer cooler missing date marks. CDI: PIC voluntarily discarded bus tub of salsa and date marked the items that were missing date marks.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed window and door to MFU being left open. Keep door and window closed to prevent pest entry. REPEAT.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed squeeze bottles of condiments and sauces and produce items being stored in glass door reach in cooler that is intended for storing beverages and packaged food products only. Store food items that are not packaged in ANSI certified coolers.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed PIC with quat test strips only when only chlorine sanitizer was being used for sanitizing on MFU. VERIFICATION REQUIRED to ensure chlorine test strips are obtained.

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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Scrub brush and wire pan cleaner stored in hand sink. Items removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand sink. PIC replaced paper towels.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Cut cabbage in baggies on prep surfaceprepared less than 30 minutes ago above 41F. Baggies were to be placed in cold drawer with other cut cabbage. Moved to freezer to quick chill to 41F before being placed in cold drawer, 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Unlabeled bottle of unknown cleaner/sanitizer hanging on rack. Bottle removed.

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 secondary containers of oils and condiments without labels. PIC to add labels. Repeat.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed screen window open when not in service. PIC closed window. Improvement since last inspection.

2-301.15 Only wash hands in handwashing sink. -PF Observed food employee return from outdoor MFU maintenance, remove gloves, and begin washing hands with soap and water at empty three compartment sink basin. CDI - EHS corrected employee at conclusion of hand wash and observed proper handwashing at handsink prior to returning to food service.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed four (4) portions of raw animal food (burger patties and raw shell eggs in standing RIC, raw shell eggs and shrimp in grill drawer) stored ready to eat foods (sauces, pineapple, taquitos, etc.) CDI- EHS and PIC changed storage order to put raw proteins in front of and below any ready to eat foods to avoid contamination. EHS provided storage order charts in Spanish and English. REPEAT 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed cooler thermometer in direct contact with chorizo in grill drawer. Observed two (2) uncut cabbages bananas placed directly on relatively clean shelves. CDI - thermometer was removed from chorizo pan. Cabbages were placed in available single service article (to go boxes.) REPEAT. Note: Storage conditions have been observed for multiple inspections in sequence and have reached the maximum deduction. Continued violations may result in application of a risk control plan and/or permit action. 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 two (2) portions of raw TCS animal foods in grill drawer (steak and chicken) above 41F. Food employee was observed with grill drawer open during cooking. CDI - TCS foods were observed cooling correctively. REPEAT. Note: No escalation in point deduction; No TCS foods were observed at ambient temperatures for extended periods and all refrigeration was observed as functioning effectively. 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 MFU thermometer with dead battery. CDI - MFU associate delivered new thin probe thermometer that was opened and calibrated prior to the end of the inspection.

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) secondary containers of oil (plastic barrel container) at shelf with no label. All other containers were labeled accordingly. CDI - EHS affixed label to oil. REPEAT

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed windows and door open with no screens to protect against pests from entering unit; back door net was observed partially torn and unable to fully close. REPEAT. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous (greater than ten (10) flying insects freely enter and exit MFU, due to window and doors open without protection. REPEAT.

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 two (2) clean, moist towels stored in direct contact with uncooked papusas in grill drawer. CDI - PIC removed towels from grill drawer. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed numerous (greater than ten (10)) non TCS sealed foods (ketchup, barbecue sauce, canned corn, etc.) stored on shelving less than six inches from the floor. CDI - EHS elevated food to next highest compliant available shelf. REPEAT. 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 one (1) crate of unwashed cilantro stored outside of MFU at rear door. CDI - PIC voluntarily disposed of cilantro at EHS request.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee in hairnet; however employee had bracelets on wrists.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed bin of wiping cloths at sink area at 0ppm chlorine. Chlorine bleach and test strips were available. CDI - Chlorine bleach was added to wiping cloths until a concentration of approximately 100 ppm was observed. REPEAT.

6-303.11 Provide required lighting intensity. MFU lighting and electrical systems were observed as inconsistent (flickering, shutting off) at time of inspection. Repair and maintain electrical systems for MFU as needed. REPEAT. 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 two (2) employee tamales stored above food held for resale in standing RIC. CDI - EHS donned gloves and placed employee lunch into available single service to go box.

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed PIC not present during inspection. CDI- PIC arrived in the middle of inspection. Ensure PIC is present during all hours of operation. REPEAT 2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed PIC not present during most of inspection which led to violations noted due to employee on site not knowing how to ensure the rules in the code for food safety and handling are met. CDI-PIC arrived in the middle of inspection and corrected violations. PIC must be present during all hours of operation to ensure rules are followed. REPEAT A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with 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 certified food protection manager present during half of inspection. CDI- PIC with CFPM certification arrived during the middle of inspection. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee slice bananas bare handed. CDI - Bananas were disposed of and bin used to slice bananas was placed in 3 compartment sink. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed five (5) raw animal foods (shrimp, chorizo, burger patties. Raw shell eggs, and chicken) stored above and behind ready to eat foods (pineapple, taquitos, cooked meat) and raw bacon stored in cold holding drawers under grill. CDI- EHS and PIC changed storage order to put raw proteins in front of and below any ready to eat foods to avoid contamination. EHS provided storage order charts in Spanish and English. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed cooler thermometer in direct contact with chorizo in grill drawer. Observed three (3) bananas placed on drain board between handsink and 3 compartment sink. CDI - thermometer was removed from chorizo pan. Bananas were disposed of voluntarily.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods (greater than fifteen (15) portions) in grill drawers and standing cooler holding units between 45F and 70F. PIC stated this was due to electrical issues within MFU. Food within units was placed on emergency TPHC for 6 hours after arrival (8pm.) A verification will occur no later than 04/26/2025. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed two (2) portions of food in standing RIC (salsa cups, bagged rice) with no date labels. CDI- PIC verified date of preparation and labeled items accordingly. REPEAT. Note: No escalation in point deduction; fewer portions of food were observed as without proper date marking. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed windows and door open with no screens to protect against pests from entering unit; back door net was observed partially torn and unable to fully close. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately five (5) flying insects inside MFU, due to window and doors open without protection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) bag of unwashed onions stored on relatively clean flooring.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food with no head covering on. CDI- employee donned hair net. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed bin of wiping cloths at sink area at 0ppm chlorine. Chlorine bleach and test strips were available.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Water fixtures (handsink, 3 compartment sink) were observed non functioning at start of inspection. CDI - PIC and food employee restarted pump each time water was required to provide hot water under pressure.

6-303.11 Provide required lighting intensity. MFU lighting was observed as inconsistent (flickering, shutting off) at time of inspection. Repair and maintain electrical systems for MFU as needed.

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed PIC not present during inspection. CDI- PIC arrived in the middle of inspection. Ensure PIC is present during all hours of operation. REPEAT 2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed PIC not present during most of inspection which led to violations noted due to employee on site not knowing how to ensure the rules in the code for food safety and handling are met. CDI-PIC arrived in the middle of inspection and corrected violations. PIC must be present during all hours of operation to ensure rules are followed. REPEAT A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with 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 certified food protection manager present during half of inspection. CDI- PIC with CFPM certification arrived during the middle of inspection. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee rinse off hands in hand sink and go to put on gloves to prepare food. CDI- EHS intervened and had employee properly rewash hands for 20 seconds with soap. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee turn off faucet with bare hands after rinsing and after properly washing hands. CDI- EHS intervened and had employee properly rewash hands and turn off faucet with paper towel barrier. 2-301.15 Only wash hands in handwashing sink. -PF Observed employee start to wash hands in 3 compartment sink. CDI- EHS intervened and had employee move to hand washing sink to properly wash hands.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed household chest freezer in front of hand sink blocking access. Household chest freezer must be removed to gain proper access to hand sink. EHS will follow up within 10 days. REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed sanitizer bucket stored in hand sink multiple times throughout the inspection. Observed employee attempt to wash cutting board in hand sink. Observed PIC get water for sanitizer bucket from hand sink. CDI- EHS intervened to stop these activities and educated employee and PIC to not use hand sink for anything other than hand washing.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed bell peppers contaminated by raw chorizo in cold holding drawers underneath griddle. CDI- PIC voluntarily discarded bell peppers.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp stored behind pineapple and raw bacon stored behind chicken flautas in cold holding drawers under griddle. Observed raw chicken and raw chorizo stored over RTE fries in chest freezer. CDI- PIC changed storage order to put raw proteins in front of any ready to eat foods to avoid contamination and PIC removed raw chicken and raw chorizo from chest freezer. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 cell phone stored on prep top cutting board and employee did not wash, rinse, and sanitize cutting board after removing cell phone from cutting board. CDI-EHS intervened and had employee wash, rinse, and sanitize cutting board. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken and grilled onions hot holding on top of steam well in metal pan below 135F, see temperature chart. CDI- Employee placed container with chicken and onions on stove top to reheat to at least 165F, see temperature chart for correction. 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 two large bags of pork with no date label. CDI- PIC voluntarily discarded bags of pork. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer bucket with concentration too high to where test strip was bleached. CDI- PIC diluted sanitizer to be 200ppm.

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 secondary containers of oils and seasonings with no labels. Label all secondary containers. REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food with no head covering on. CDI- employee donned hair net. REPEAT

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household chest freezer on mobile food unit. Ensure all equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.

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 bottom of cold holding drawers and stand up reach in cooler with moderate amount of debris in the bottom. Clean.

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 employee food and drinks stored on top of food for operation. CDI- PIC moved food and drinks to be on bottom shelf of reach in cooler.

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed PIC not present during inspection. CDI- PIC arrived at the end of the inspection. Ensure PIC is present during all hours of operation. 2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed PIC not present during inspection which led to violations noted due to employee on site leading inspection not knowing how to ensure the rules in the code for food safety and handling are met. CDI-PIC arrived at the end of inspection and corrected violations. PIC must be present during all hours of operation to ensure rules are followed. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with 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 certified food protection manager during inspection. CDI- PIC with CFPM certification arrived at end of inspection. For more information on becoming a certified food protection manager 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 Observed no written vomit and diarrhea cleanup plan on site during inspection. CDI-EHS provided PIC with written vomit and diarrhea cleanup poster. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 blocked by bucket of water and utensils in basin. Employee was using 3 compartment sink to wash hands instead of hand sink. CDI-Employee removed items from hand sink and EHS told employee to only wash hands in designated hand sink. 6-301.14 Post a handwash sign at each handsink. Observed no hand wash sign posted at hand sink. CDI- EHS provided hand wash sign and PIC posted during inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw bacon stored in contact with sliced ham and hot dogs in drawer under grill. Observed raw ground beef stored on top of hamburger buns and mozzarella cheese in low boy drawers of prep unit. CDI-Employee voluntarily discarded ham, hot dogs, hamburger buns, and mozzarella cheese and moved raw bacon to be stored in bottom drawer away from RTE foods and moved raw ground beef to be stored with ground pork chorizo. EHS provided PIC with emailed copy of storage order chart. 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 bucket with concentration of 0ppm. CDI-EHS helped guide employee to make new batch of chlorine sanitizer with concentration of 100ppm. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed RTE chicken wings in drawers under grill above 41F, see temperature chart. CDI-PIC voluntarily discarded chicken wings. 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 RTE chicken wings, salsa verde, milk and shredded chicken in stand up reach in without dates. CDI-Employee verified that all foods were opened or prepared on 8/22. PIC labeled foods with date of opening or preparation. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed flour and oil bottle in secondary containers without labels. Label all secondary containers.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed windows and door open with no screens to protect against pests from entering unit. CDI-PIC closed screen window and mesh curtain to protect openings. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects inside MFU, due to window and doors open without protection. REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without head covering. CDI-EHS had employee don hair net.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P observed some steam table foods hot holding properly and multiple well below 135 f. CDI all pulled and reheated above 165 on griddle.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed pan of Cooked chicken and onions on griddle top hot holding at 98° CDI reheated to above 165°

6-501.111 Keep the premises free of insects, rodents, and other pests. Observe multiple flies in mobile food unit due to door being left open