EL RINCON DEL TACO

TCS foods shall be cooled within 4 hours to 41F or less if prepared from ingredients at ambient temperature. P Raw meats prepared this morning above 41F.

3-501.15 Cooling Methods (Pf) Lids on containers of meats above 41F. Lids removed to finish cooling.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 cooked mole, pork chops, beef, and Greek chicken held in steam well < 135F (see temp chart). CDI: all items reheated on flat top grill at stove to 165F and above.

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 plastic containers of salsa verde and red sauce stored in flip top > 41F (see temp chart). CDI: removed and stored inside upright stand up cooler to rapid cool with lids removed.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled cloths stored on counter.

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 to go trays to on floor of MFU. CDI: removed

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test strips available for testing chlorine sanitizer. VR in 10 days.