EL TOLUCO (WCID #781)

2-102.12 (A); Core; Both of employee's food protection manager certification expired on 3/07/2025, therefore there was no certified food protection manager present. 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. The person in charge shall be present during all hours of operation. CDI - Provided PIC website where they can renew certification: Servsafe.com Renew certification before the next inspection. Repeat.

5-202.12; Core; No hot water was available at the handwashing sink. A handwashing sink shall be equipped to provide water at a temperature of at least 100F. CDI - After waiting for about an hour, hot water supply returned to handwashing sink.

3-501.18; Priority; Observed a container of cooked carnitas with a 1/28 prep date and containers of cooked beef and chicken without prep dates, discussion with PIC revealed these foods had been cooked several days ago. A TCS (time/temp control for safety), refrigerated, ready-to-eat food shall be discarded if it: Exceeds the temperature and time combination specified in the NC Food Code; Is in a container or package that does not bear a date or day; or is inappropriately marked with a date or day that exceeds a temperature and time combination as specified in the NC Food Code. CDI - PIC voluntarily discarded foods.,

4-501.19; Priority foundation; Due to the lack of available hot water, the wash solution cannot be maintained at 110F. The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110F or the temperature specified on the cleaning agent manufacturer's label instructions. CDI - After waiting about an hour, with the use of a space heater the piping warmed enough to allow hot water flow.

5-103.12; Priority foundation; Due to freezing of water pipes, not enough water pressure is available to wash hands or wash dishes. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water. CDI - After waiting about an hour, with the use of a space heater the piping warmed enough to allow hot water flow.

5-103.11(B); Priority foundation; Due to pipes freezing, hot water is not available at any of the available faucets. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. CDI - After waiting about an hour, with the use of a space heater the piping warmed enough to allow hot water flow.