3-501.16(A)(1) ; Priority; Peppers are 94F in the prep area. Keep all TCS food at or above 135F when held hot. The peppers were reheated to above 165F once REHS spoke to PIC.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Beef is 75F in the prep sink. Keep all TCS food at or below 41F when held cold. Half of the beef was placed in the walk-in cooler and half of the beef was placed on ice once REHS spoke to PIC.
1.5
23.
3-501.18; Priority; Beef soup is dated August 30th in the upright refrigeration unit. Pork is dated August 26th in the walk-in cooler. Keep all TCS food for up to 7 days once opened or prepared when being held cold at 41F or below. The above soup and pork was voluntarily discarded once REHS spoke to PIC.
1.5
39.
3-305.11; Core; Beef soup, chicken stock and chicken is stored in containers on the floor of the walk-in cooler. Keep all food at least 6 inches above the floor and where it is not exposed to splash, dust or other contamination. Keep food in a clean and dry location. This is a repeat item.
2.0
45.
4-903.11(A) and (C); Core; Single service plates and boats are stored not inverted or in plastic sleeves. Store single service articles where they are not exposed to splash, dust or other contamination. Store single service articles in a clean and dry location. The single service articles were inverted once REHS spoke to PIC.
2-401.11; Core; Employee drink stored on the drain board of the prep sink. Employees shall drink, eat only in designated areas where contamination of exposed food, clean equipment, utensils, linens and single service articles can not result. The drink was moved away from the above areas once REHS spoke to PIC.
0.5
22.
3-501.16 (A)(2) and (B); Priority; Lettuce is 48F and chicken is 45F in the walk-in cooler. Keep all TCS food at or below 41F when held cold. The thermostat was adjusted to 40F.
1.5
39.
3-305.11; Core; Cases of chicken stored on the floor of the prep area. Store food where it is least 6 inches off the floor and store food where it is not exposed to splash, dust or other contamination. Store food in a clean and dry location. The chicken was placed on the prep table once REHS spoke to PIC.
1.0
40.
2-402.11; Core; An employee that is handling food is not wearing a hair restraint. Employees that handle food shall wear hair restraints such as hats, visors or hair nets.
0.5
41.
3-304.14; Core; Wiping cloths stored wet on prep surfaces. Store wet wiping cloths in sanitizer solution.(50-200ppm of chlorine). Wiping cloths were placed in sanitizer once REHS spoke to PIC. This is a repeat item.
1.0
51.
5-205.15; Core; Leaking faucet on the vegetable prep sink. Hot faucet is not working on the meat prep sink. Plumbing shall be maintained in good repair.
5-205.11; Priority Foundation; Bags are covering the handles of the hand sink in the dish room. A handwashing sink shall be maintained so that it is accessible at all times for employee use. The bags were removed from the hand sink.
1.0
16.
4-501.114; Priority; No sanitizer provided in a spray bottle or wiping cloth bucket. Provide sanitizer that is mixed to the manufacturer's instructions(50-200ppm). Sanitizer was provided in a wiping cloth bucket once REHS spoke to PIC.
1.5
28.
7-102.11; Priority Foundation; Unlabeled Pinesol in a spray bottle. Label all working containers of poisonous or toxic material such as cleaners and sanitizers when taken from bulk supplies with the common name. The above Pinesol was labeled once REHS spoke to PIC.
1.0
33.
3-501.15; Priority Foundation; Rice is being cooled in thick portions in sealed bags. Cool food in thin portions(less than 4 inches thick), uncovered or loosely covered, use ice bath, ice as ingredient or other effective means. The rice was portioned in thinner portions and taken out of the sealed bags.
0.5
39.
3-305.11; Core; Numerous foods in the upright refrigeration unit and the walk-in cooler are uncovered. Store food in a clean and dry location. Store food where it is not exposed to splash, dust or other contamination.
1.0
41.
3-304.14; Core; Wiping cloths stored wet on prep surfaces. Store wet wiping cloths in sanitizer solution.(50-200ppm of chlorine). Wiping cloths were placed in sanitizer once REHS spoke to PIC.
0.5
43.
3-304.12; Core; Ice scoop is lying flat in the ice. Store the utensils with the handle out of the food. The handle was put up once REHS spoke to PIC.
2-401.11; Core; Employee food and drink stored on the drain board of the prep sink. Employees shall drink, eat only in designated areas where contamination of exposed food, clean equipment, utensils, linens and single service articles can not result. The drink and food was moved away from the above areas.
0.5
8.
2-301.14; Priority; An employee arrived at work and put gloves on but did not wash her hands. Food employees shall wash hands before donning gloves for working with food. REHS spoke to PIC and this employee washed her hands and then placed a new pair of gloves on.
2.0
22.
3-501.16(A)(2) and (B). Corn on the cob is 43F and potatoes are 43F in the upright refrigeration unit. Keep TCS food at or below 41F when held cold. The above food was voluntarily discarded.
0.0
39.
3-305.11; Core; Food was stored inside of plastic shopping bags in the steam table. Food shall be protected from contamination during storage. CDI-Food was removed from bags. Discussed using food safe bags moving forward to store food. This is a repeat item.
2.0
39.
3-305.11; Core; Tub of beef and case of chicken stored on the floor of the walk-in cooler. Store food 6 inches off the floor. Store food where it is not exposed to splash, dust or other contamination. The beef and chicken was moved to shelving.
0.0
43.
3-304.12; Core; Utensils stored in 80F water and in 93F water. Utensils shall be stored in between use in water that is 135F or with the handle above the food. Utensils and water were moved to the grill.
0.5
55.
6-201.11; Core; The floor is cracked and damaged throughout the kitchen. Floors shall be smooth and easily cleanable. This is a repeat item.
3-302.11; Priority; Raw shell eggs and raw fish were stored above opened containers of salsa in the walk in cooler. Raw foods shall be stored so they cannot contaminate ready to eat foods. CDI-Eggs and fish were moved. A food storage chart in Spanish was provided.
3.0
20.
3-501.14; Priority; The house salsa verde cooling temperature did not change in 30 minutes. Foods shall cool rapidly from 70F-41F within 4 hours. CDI-Salsa was divided into smaller containers and lid was left off to facilitate cooling. Cooling logs and cooling information was provided to PIC.
1.5
33.
3-501.15; Priority Foundation; House salsa was stored in a 5 gallon bucket with a tight lid for cooling. Foods shall be rapidly chilled using one or more of the following methods: Dividing food into smaller portions; placing food in pans 2inches or less; using rapid cooling equipment; stirring food in an ice bath; using metal containers; adding ice as an ingredient; or other effective methods. Food shall be left uncovered, or loosely covered, if it can be protected from contamination. CDI-Educational materials provided on cooling to PIC. Discussed using ice wands with PIC.
0.5
39.
3-307.11; Core; Food was stored inside of plastic shopping bags in the steam table. Food shall be protected from contamination during storage. CDI-Food was removed from bags. Discussed using food safe bags moving forward to store food.
1.0
39.
3-305.11; Core; A few bags of rice/flour were opened on the dry storage shelves. Food shall be protected from contamination. CDI-Bags were properly closed.
0.0
47.
4-501.11; Core; The shelving in the dry storage area is rusting. Equipment shall be in good repair. Repair/repaint shelves.
0.0
55.
6-201.11; Core; The floor is cracked and damaged throughout the kitchen. Floors shall be smooth and easily cleanable. PIC stated repairs are planned.
5-205.11; Priority Foundation; An ice scoop and a condiment container lid stored in the hand sink in the front prep area. A cup stored on the side of the hand sink in the back prep area and a freezer bag stored inside it. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI-REHS spoke to PIC and she removed the above items.
1.0
15.
3-302.11; Priority; Open container of raw chicken stored next to cooked crab in the upright freezer. Open container of raw pork above mozzarella cheese and opened container of raw chorizo stored above mozzarella cheese in the prep refrigeration unit. Raw opened container of shrimp stored next to tomatoes in the prep refrigeration unit. Store all food according to final cook temperatures once opened in refrigeration units and in freezers. CDI-The above food was re-arranged and lids were placed on containers of food once REHS spoke to PIC.
1.5
16.
4-501.114; Priority; No sanitizer in the sanitizing vat at the 3 compartment sink. Provide sanitizer mixed to the manufacturer's instructions(50-200ppm for chlorine)for sanitizing items at the 3 compartment sink. CDI-REHS spoke to PIC and sanitizer was mixed to the correct concentration.
1.5
16.
4-601.11 (A); Priority Foundation; Pans that are deemed clean stored with food debris/build up. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI-The above items were taken back to the dishwashing area to be washed, rinsed and sanitized.
0.0
28.
7-204.11 ; Priority; Chlorine sanitizer solution is mixed to over 200ppm of chlorine in a wiping cloth bucket. Sanitizer shall be mixed according to the manufacturer's tolerance range. CDI-Sanitizer was remixed to the correct concentration once REHS spoke to PIC.
1.0
39.
3-305.11; Core; Red sauce, salsa stored on the floor of the walk-in cooler. Mangos and water stored on the floor of the dry storage room. Observed numerous pans/containers of food uncovered in refrigeration units. Ice cream and strawberry juice covered in ice beneath the condensers in the 3 door upright freezer. Food shall be stored in a clean and dry location. Store food at least 6 inches off the floor on shelving where it is not exposed to splash, dust or other contamination. This is a repeat item.
2.0
40.
2-402.11; Core; Two employees are not wearing hair restraints. Employees shall wear hair nets, hats or visors. This is a repeat item.
0.5
41.
3-304.14; Core; Two wet wiping cloths stored on prep surfaces. Store wet wiping cloths in sanitizer mixed to the manufacturer's specified concentration. CDI-The wet wiping cloths were placed in sanitizer mixed to the manufacturer's specified concentration.
0.0
45.
4-903.11(A) and (C); Core; Single service to go containers stored not inverted or in plastic sleeves. Cases of single service cups stored on the floor of the dry storage room. Store single service articles were the are not exposed to splash, dust or other contamination. Store single service articles at least 6 inches off the floor. CDI-The single service articles were inverted and moved onto shelving.
0.0
47.
4-501.11; Core; The ice machine does not have a lid a trash bag is being used to cover the ice machine. Ice beneath the condensers in the 3 door upright freezer. Equipment shall be maintained in a state of repair. The ice machine missing a lid is a repeat item.
2-102.12 (A); Core; The person in charge has not passed a food safety manager course. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.
1.0
10.
5-205.11; Priority Foundation; A bowl, cup and an utensil stored in the hand sink in the dish washing area. Wiping cloth in the hand sink in the prep area. A handwashing sink shall be maintained so that it is accessible at all times for employee use. The above items were removed from the hand sinks once REHS spoke to PIC.
1.0
16.
4-501.114; Priority; No sanitizer present in the sanitizing vat at the 3 compartment sink or in a spray bottle. Use sanitizer to sanitize food contact surfaces manually. Chlorine sanitizer was mixed to the correct concentration once REHS spoke to PIC(50-200ppm for chlorine solution).
1.5
23.
3-501.17; Priority Foundation; Cooked chicken, cooked beef, and shrimp not date marked that are being held cold for more than 24 hours in the upright 3 door refrigeration unit. Date mark TCS food for up to 7 days when being held cold at 41F and below then discard. The above items were date marked once REHS spoke with PIC.
1.5
28.
7-102.11; Priority Foundation; Unlabeled glass cleaner and disinfectant in spray bottles. Once cleaners and sanitizers have been removed from original bulk containers label working containers with the common name. The above cleaner and disinfectant was labeled once REHS spoke to PIC.
1.0
36.
4-302.12; Priority Foundation; No thermometer in the prep refrigeration unit or in the upright glass refrigeration unit. Provide thermometers that are readily accessible in refrigeration units. A follow-up will be conducted by REHS by November 6th.
0.5
39.
3-305.11; Core; Observed cans of hominy, containers of spices, bottles of clam/tomato juice on the floor of the dry storage room. Observed containers of food stored on the floor of the walk-in cooler. Observed numerous pans/containers of food uncovered in refrigeration units. Food shall be stored in a clean and dry location. Store food at least 6 inches off the floor on shelving where it is not exposed to splash, dust or other contamination. This is a repeat item.
2.0
40.
2-402.11; Core; Two employees are not wearing hair restraints. Employees shall wear hair nets, hats or visors.
0.0
44.
4-901.11; Core; Some food containers are stacked wet. Air dry before stacking or cross stack them.
0.0
47.
4-501.11; Core; Gaskets torn on the 3 door refrigeration unit. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specification.
0.5
47.
4-501.11; Core; The ice machine does not have a lid a trash bag is being used to cover the ice machine. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
0.0
49.
4-602.13; Core; The sides of the fryer and grill have build up. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
56.
6-403.11; Core; Employee drinks stored on food prep surfaces. Store employee drinks so that food, equipment, linens, single service articles and linens shall not result. The drinks were moved away from the above areas.
0.5
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources Follow-Up: 11/06/2022
2-501.11; Priority Foundation; Facility does not have written out cleanup procedures for vomiting/diarrheal events.- A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter.- CDI, EHS provided the required documents for the PIC to keep on file.
0.0
10.
6-301.12; Priority Foundation; The paper towel dispenser is not working. Back handsink does not have paper towels at all.- Each handwashing sink shall be provided with individual, disposable towels.- CDI, they are keeping napkins next to sink and replaced paper towels. Please have the dispenser replaced if needed.
1.0
39.
3-305.11; Core; Observed boxes of raw veggies being stored directly on the floor.- Food shall be protected from contamination by storing the food at least 6 inches above the floor.- Please do not store food on the floor. Employee states a shipment was brought in this morning and has not been put away yet. This is a repeat item. please make sure to put boxes away in a timely manner.
1.0
47.
4-501.11; Core; Multiple gaskets throughout are torn and need replaced. Gasket in the reach in refrigerator is broken in half and sticks out of the unit when door closes.- Equipment shall be maintained in a good state of repair and condition.- Please replace the gaskets throughout.
1.0
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources -------PIC cannot sign due to COVID-19concerns
2-501.11; Priority Foundation; Facility does not have written out cleanup procedures for vomiting/diarrheal events.- A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter.- CDI, EHS provided the required documents for the PIC to keep on file.
0.0
10.
6-301.12; Priority Foundation; The paper towel dispenser is not working.- Each handwashing sink shall be provided with individual, disposable towels.- CDI, they are keeping napkins next to sink. Please have the dispenser replaced if needed.
0.0
14.
3-203.12; Priority Foundation; Facility is keeping the tags with the product and keeping the tags for at least 90 days. The thing that is missing it the date that the last shellstock from the container was sold or served.- Shellstock tags or labels shall remain attached to the container in which the shellstock are received until the container is empty. The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.- CDI, explained the rule to employee who translated it to kitchen staff.
2.0
16.
4-602.11; Core; The ice bin has black buildup accumulation inside of it.- In equipment such as ice bins, they shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.- Please clean the ice bin and do so more frequently.
0.0
39.
3-305.11; Core; Observed boxes of raw veggies being stored directly on the floor.- Food shall be protected from contamination by storing the food at least 6 inches above the floor.- Please do not store food on the floor.
1.0
41.
3-304.14; Core; Observed multiple cloths on the counters.- Cloths in use for wiping counters and other equipment surfaces shall be held in between uses in a chemical sanitizer solution.- Please do not have cloths on counters, keep them in the sanitizer buckets.
0.5
47.
4-501.11; Core; Multiple gaskets throughout are torn and need replaced.- Equipment shall be maintained in a good state of repair and condition.- Please replace the gaskets throughout.
1.0
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources-----------------PIC cannot sign due to COVID-19 concerns.
2-301.12; Priority; Observed an employee go to handsink to wash hands. They turned on the water, rinsed their hands for around 5 seconds, then turned water off and went to prepare food.- Food employees shall wash hands properly using hot water, soap, and scrubbing for at least 20 seconds.- CDI, informed employee of the procedure and had them wash hands again.
2.0
14.
3-203.12; Priority Foundation; Facility had the tags for their clams today, but have not been keeping the tags once product is used/sold.- The identity of the source of SHELLSTOCK that are sold or served shall be maintained by retaining SHELLSTOCK tags or labels for 90 calendar days from the date that is recorded on the tag or label- CDI, informed employees of rule to keep tags for 90 days and to communicate to not throw them away.
1.0
23.
3-501.17; Priority Foundation; Observed multiple metal pans of food in the standup refrigerator that did not have a date on them.- Except when PACKAGING FOOD using a REDUCED OXYGEN PACKAGING method as specified under Section 3-502.12, and except as specified in Paragraphs (D) and (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded, based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1.- CDI, items were date marked with cooking date.
1.5
43.
3-304.12; Core; Observed utensils being stored in 88 degree F water near the grill.- During pauses in food preparation or dispensing, utensils shall be stored in constant running water, or in water that is at least 135 degrees F.- EHS recommends to keep the container on the grill line instead of steam table.
0.5
47.
4-501.11; Core; Multiple gaskets throughout are torn and need replaced.- Equipment shall be maintained in a good state of repair and condition.- Please replace the gaskets throughout.
1.0
49.
4-602.13; Core; Sides and insides of cooking equipment has some buildup on them. The gaskets throughout also need cleaning.- Nonfood contact surfaces of equipment shall be cleaned at the frequency necessary to preclude accumulation of soils.- Please clean the items listed.
0.5
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources PIC cannot sign due to COVID-19 concerns.
PIC cannot sign due to COVID-19 concerns. For Shellfish rules and keeping tags, please look at form on the following link: http://portal.ncdenr.org/c/document_library/get_file?uuid=65d8895d-17e6-417a-900a-81e84b5c9d06&groupId=38337
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. To-go cups with a lid and straw work well for protecting employee beverages. Store on low shelf. Use sanitizer buckets for storing wiping cloths between uses, then have designated location to return towels to when need laundering. At central handwashing sink, recommend installing splash guard along the bottom half of storage shelves on either side of the sink, as splash from handwashing can get on clean dishes stored below.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. A lot of chicken and beef sitting out with temperatures 59-68F awaiting processing. Process smaller quantities of meat at one time, allowing it to be processed and returned to cold-holding more quickly. Repair shelf in reach-in freezer to allow space for proper stacking and separation of foods.
The commissary request for this location, when it was called Tacos Maricala, was denied on 5/17/2017. The City of Raleigh tested the cleanout, and it cannot be used to dispose of waste water. The commissary request once again must be denied. Today there was a food truck parked out back and a water hose connected to the outdoor faucet. The owner stated the water is used to clean the truck(MFU). All food prep, clean-up and waste water disposal must be done at the commissary. Not at this location. Follow-Up: 11/13/2018
