TACOS EL NETILLO

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF No Employee Health policy. Provided policy to PIC to review with staff. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-305.11 Food Storage - Preventing Contamination from the Premises (C) Store washed and prepared produce in approved packaging/containers. 2 heads of cabbage and 1 head lettuce stored on reach in racks. Lettuce to be discarded and cabbage to be rewashed. Items to be prepped in commissary.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed facility has cooked beef and pork in the field and placed it on TPHC documenting both times properly, but failing to provide written procedures for the process. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-502.11(B) Provide accurately calibrated thermometers. Pf. Observed thermometer present but its not providing proper readout. Vr For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

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 unlabeled squirt bottles of water.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.observed multiple household utensils and equipment