PUPUSA 503

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink blocked by cargo. CDI- Removed.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed rice above 70F after 4 hours of cooling. Observed mandango (pork fat) in walk in cooler at 50F from yesterday. CDI- Discarded. EHS provided risk control plan for facility to gain compliance on cooling. PIC will send completed plan to EHS by Friday 9/18/26. Further violations may result in permit action. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cream, jalapeño sauce, tomatoes in prep top units holding above 41F. CDI- Items moved to walk in cooler to cool. Observed beans holding above 41F in walk in cooler. CDI- Beans taken to the tall reach in freezer to cool. EHS temped walk in cooler. Ambient air temp was 39F. 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed facility cooling chicken tamales in large bins. EHS temped one bin at 101F in the walk in cooler. Tamales portioned and placed on ice at top and bottom. Observed beans and rice cooling in deep pans. CDI- Moved to freezer to cool. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf EHS observed a several items being cooled in large batches at the same time. Facility does not have the capacity to cool all items at the same time due to walk in cooler already being completely full. Previous inspection mentioned obtaining a blast chiller. EHS reiterated that a blast chiller is needed, SOP for cooling needs to be put in place and/ or reduction in product made. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed facility has an employee health policy in place but no means of verification of training. Staff are knowledgeable of requirements. EHS provided PIC updated EHP in Spanish and staff began signing policy during inspection. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee crack raw shell eggs with gloved hands and then move to handling clean plates with same gloved hands. CDI: Employee doffed gloves, washed hands and donned new gloves. New plates obtained.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed one 1/3 pan of chicken cooling in reach in cooler from yesterday. CDI: Product voluntarily discarded. EHS did observe a lot of items cooling today. See #33. REPEAT VIOLATION Future cooling violations will result in a risk control plan and/or permit action. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed front part of items in cooler drawer at 42F. Back of cooler drawers at 41F. CDI: Front items voluntarily discarded. Ambient air at 37F in cooler. Ensure drawers are fully closed each time they are opened. Observed fresh melon juice in juice dispenser at 45F. CDI: Ice added to the dispenser to rapidly cool product. PIC stated that it was made 1 hour earlier from all cold ingredients. REPEAT VIOLATION Significant improvement due to all other cold holding in the facility being in compliance and that the cooler drawer products were out by 1 degree. PIC continues to monitor temperatures of units throughout the day. 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed deep 1/3 pan of chicken cooling in reach in cooler from last night. CDI: Chicken voluntarily discarded. REPEAT VIOLATION Overall cooling methods and procedures have been changed to meet compliance. EHS observed many items cooling today utilizing proper ice baths, smaller containers, and the walk in cooler. Facility has made significant changes to their internal procedures to be in compliance. Continue using shallow metal pans and ice baths that come up and around food as well as a chart to track the progress of items cooling. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed facility has outgrown facility capacity with regards to cooling. Facility regularly cools many large pans of rice, vegetables, meat, and sauces. Products actively cooling today were doing so in ice baths, with ice added as an ingredient, and in the walk in cooler. No active cooling violations were observed today, however the facility has products cooling in pans of ice throughout the entire prep area of the facility. CDI: EHS discussed with PIC adding a large blast chiller to the facility. PIC stated he will be looking into this. Long term compliance visit needed to further assess cooling and the progress that facility is making with the addition of a cooling log that was provided today for better tracking.

4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed cups and single serve items stored under front handsink. CDI: Items removed.

4-501.11 Maintain equipment in good repair. Observed gaskets on coolers throughout in severe disrepair.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing from shared dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open lids on shared dumpster.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed rough wood paneling added to wall in dry storage and the bathroom area. Observed wooden shelf at prep area chipping and raw in some areas. Seal/add to/or replace to make easily cleanable. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed some grease build up on walls and ceiling to right of hood. Ensure more frequent cleaning.

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 food employee wash hands for less than 20 seconds. Per food employee, water was too hot. -CDI- EHS educated food employee on proper handwashing procedures and food employee rewashed hands. -0- 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 .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed hot water at handsink at BOH near dish pit at 125F. **10 DAY VERIFICATION REQUIRED** 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- Observed PIC dump drinks in handsink at FOH. -CDI- EHS educated PIC on usage of handsink and PIC cleaned sink. **REPEAT** -1- 6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handsink at FOH. -CDI- EHS provided PIC with handwashing signage in Spanish.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple food containers sitting out on counter on TPHC with no protective coverings. -0-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.- Observed gallina soup cooling for more than 2 hours at 101F. -CDI- PIC voluntarily discarded items. **REPEAT** -3- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed chicharrones hot holding between 123-144F. -CDI- PIC voluntarily discarded items. **REPEAT** -1.5- 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed milk at FOH in small display cooler at 51F. Observed crema, cheese and salsa verde above 41F in sliding display cooler above 41F. Observed ambient air of unit at 39F. Observed shredded mozzarella cheese in prep unit above 41F. Observed shredded mozzarella cheese and other items in 3 door RIC above 41F. Observed ambient air of 3 door RIC at 48F. Refer to temperature chart. -CDI- PIC voluntarily discarded items above 41F and placed other items from RIC to WIC. At end of inspection, ambient air observed at 38F. PIC to not fill up unit as much to facilitate better air flow. **REPEAT** -3- 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed spray bottle in dishpit area with no label. Per PIC, contents were sanitizer. -CDI- PIC properly labeled items. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed beef soup cooling at ambient air in a container with a lid with another container stacked on top of it. Observed gallina soup cooling at aMainer air for more than 2 hours that did not meet cooling parameters. Observed beans cooling at ambient air at 74F that had been cooling for more than an hour. Observed rice cooling at ambient air in large container for more than an hour at a low rate. Refer to temperature chart. -CDI- EHS educated PIC on proper cooling methods and PIC unstacked containers and removed lids and placed beans in WIC to facilitate rapid cooling. **REPEAT** -1- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean cutting boards stored near handsink where they were exposed to splash. -CDI- PIC placed items at dishpit to be W/R/S and will relocate items until he can add additional protection. -0-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep grooves, no longer smooth and easily cleanable. -CDI- PIC voluntarily discarded items. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee water bottle stored in container with raw unwashed potatoes. -CDI- PIC relocated items. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf. Observed food employee dump milk into front hand sink. CDI - Employee educated and hand sink thoroughly washed. -0-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135 F to 70 F; and within a total of 6 hours from 135 F to 41 F. - P. Observed beans cooling in ambient temperatures for a total of 1.5 hours (per PIC) and cooked beef cooling in reach-in unit since 10:00 AM still above 41 F. See temperature chart. CDI - PIC voluntarily discarded beans and beef due to not meeting cooling time and temperature parameters. -1.5- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed compliance with exception to x4 ct of tamales hot holding between 115-129 F at steamwell. CDI - PIC reheated tamales > 165 F. -0- 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.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed several TCS applicable foods in the front case and in prep top above 41 F. Refer to temperature observation chart. All but one had been prepared prior to and during inspection, according to the PIC. CDI - PIC recently prepared foods transferred to the walk-in cooler, remaining voluntarily discarded by PIC. -1.5- 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.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. Observed several foods in the walk-in cooler and back reach-in unit cooling covered in plastic wrapping/lidded in high densities and by packing tight in deep plastic containers. Also observed (1) large deep pot of beans cooling in ambient temperatures and left unattended for 1.5 hours. EHS educated PIC on methods to cool foods quickly. CDI - PIC voluntarily discarded all TCS foods that were prepped this morning and missed time temperature cooling parameters (see #20). TCS food that were recently prepped today were divided into smaller portions left vented and transferred to the walk-in cooler and/or reach-in freezer. -0.5- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two buckets of sanitizer holding wiping cloths at 0 PPM quaternary sanitizer. CDI - Sanitizer discarded and fresh solution made read at 200 PPM. -0-

4-501.11 Maintain equipment in good repair. Observed walk-in cooler door not self closing and damaged gasket at prep reach-in across from cooking equipment. Repair. -0-

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. Observed a raw egg in the pan with pork chorizo. CDI PIC discarded egg. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 drink commingled with customer food in the reach in freezer and in the dry storage area. CDI PIC moved employee items.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee handle clean electrical cord of the mixer and proceed to handle wrapping for food without washing her hands. CDI PIC instructed employee to wash her hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salvadorian cheese in the front case above 41F. CDI PIC voluntarily discarded. REPEAT 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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during inspection For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed open employee drink on bottom shelf of prep table with clean dishes and on shelf above Prep top. CDI employees moved drinks.

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 employees wash hands for less than 20 seconds and turn water off with clean hands. CDI employees rewashed their hands. 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 .

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed large amount of buildup on the inside of the ice machine. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed diced stored as clean with food debris. CDI PIC took diced to dish room to be w/r/s 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 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed Cole slaw and several other TCS foods prepped last night cooling in the WIC still above 41F. See temperature chart. CDI PIC voluntarily discarded. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed plantains and corn tamales in steam table below 135F. PIC stated they were put in steam table 1 hour ago. CDI PIC reheated to 170F REPEAT 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods in WIC, Reach in cooler, annd 2 front soda coolers above 41F. See temperature chart. CDI PIC voluntarily discarded. 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 .

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 cooked corn and open milk gallon not date marked in reach in cooler. 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 .

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 holding beans and pork for pupusa making on time with written procedures at facility. CDI EHS provided form for PIC to complete. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several foods in WIC cooling by packing tight in deep pans. EHS educated PIC on methods to cool foods quickly. CDI PIC voluntarily discarded all TCS foods that were not prepped this morning and PIC put TCS food that were prepped today in the freezer. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 2 squeeze bottles of oils not labeled.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed back handwashing sink blocked by cart. Observed bucket of water stored in the handwashing sink near the grill area. CDI- Items removed.

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 tomato sauce still reheating to 135F after 2 hours. Tomato sauce discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed plantains and pork holding below 135F in the front line hot well unit. CDI- Items discarded. 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed eggs undercooked without consumer advisory. CDI- EHS left consumer advisory and eggs added.

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 ice machine and blender in need of cleaning.

Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dishes being sanitized in 0ppm sanitizer. CDI- Sanitizer remade to proper concentration. 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 pork, chicken tamales, and 2 large pans of chicken in the walk in holding above 41F. Observed watermelon in the beverage cooler holding above 41F. CDI- Watermelon placed in the walk in cooler to cool. All other items discarded. Walk in cooler was holding at 39F. Items in the walk in that were out of temperature were made last night, 7/31/23 and placed in the cooler for morning preparation. Items were placed in large containers and tightly packed. EHS has talked to PICs previously about cooling methods and taking temperatures. EHS reviewed concepts with PICs and spoke about training for employees making food items. PIC stated that she will train the staff on cooling their items at night for the morning. 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed items in walk in cooler holding above 41F tightly packed and over stacked. EHS reviewed cooling methods. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 fan near stove area in need of cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed tiles missing near the dry storage area.

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. Observed ground beef stored over steak in the walk in cooler. CDI- Ground beef removed. For more information on food storage order please visit: http://meck.co/FoodSafety

4-602.11 (A) (2) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, each time there is a change from working with raw foods to working with ready to eat foods. P. Observed the prep sink used to wash raw beef, then used for other things prior to cleaning. CDI- Items removed from sink and taken to be wahsed. Sink washed, rinsed and sanitized. For more information, please visit: http://meck.co/FoodSafety 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 plaintains holding below 135F in the hot well. CDI- Plaintains placed on TPHC. For more information, please visit: http://meck.co/FoodSafety 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico in bev cooler 1, pepper sauces in bev cooler 2 and chicharron (4) in the walk in cooler. CDI- All items discarded. For more information, please visit: http://meck.co/FoodSafety 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener soiled with old food debris. CDI- Can opener taken back to be cleaned For more information, please visit: http://meck.co/FoodSafety 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 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed tamales cooling at a rate of 0. CDI- Tamales placed in the freezer for rapid cooling. Tamales cooled to 41F. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety 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 dice tomatoes on the flip top and in WIC at 44F. The following items in WIC were between 43F-45F (cabbage salad, slaw, pico). Observed 2 bus tubs of Tomales in WIC at 85F at 10:30am according to PIC items were made around 3am and put in the WIC around 5am. CDI- PIC volunteer discarded items.

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. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed pico and qeso cheese intended to be on TPHC without the written procedure. CDI- PIC corrected the procedure.

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf. Observed the menu with the consumer advisory at the foot note, however it is missing the asterisk next to the item on the menu.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking (metal pans, bus tubs) on the rack in the dishwashing area.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed the floor in the dry storage area in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee's jackets stored with customers items.

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: http://meck.co/FoodSafety Observed chicken stored on top of beef in the walk in cooler. CDI- Chicken placed on the bottom.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing sink blocked by cart.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety 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 tomato sauces holding below 135F in the hot well. CDI- Items reheated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety 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 chicken in the walk in cooler holding above 41F in the walk in cooler. CDI- Chicken discarded. Observed watermelon holding above 41F in the front cold case. CDI- Discarded.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed chicken tightly wrapped before being cooled to 41F in the walk in cooler. Observed potatoes holding above 41F in the prep top. Potatoes placed in cooler to cool.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time stamp on the cabbage slaw held on time. CDI- Time stamp placed on the slaw.

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 container housing clean lids in need of cleaning.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no vomit diarrhea policy. CDI- Emailed copy of policy and educated PIC.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed knife sharpener, wash cloth and measuring cups stored in the handwashing sink near the 3 comp sink. CDI- Items removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken tamales holding below 135F. CDI- Chicken tamales were within time temp parameters and were placed in the walk in cooler for cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed noodles, 6 large bins of slaw, tomatoes, 2 containers of pork holding above 41F in the walk in cooler. All other items checked by EHS were in temperature. An ambient temp was taken from the walk in cooler. The temp was 39F. Cooler was holding very well. EHS determined foods were out of temperature due to cooling methods. CDI- All items were not within time temp parameters and were discarded.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed slaw holding out without time stamp and procedures. CDI- Item placed on time.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed tomatoes and noodles not holding. EHS determined items were cooled with tight fitted lids on. Observed large containers of slaw. Slaw was cooled in large containers. Items need to be portioned for cooling. Observed ground pork overstacked and covered in the walk in cooler. EHS talked to PICs about proper cooling techniques for all items. Vent lids, use smaller portions, use metal pans, check temperatures to ensure items cool to 41F. CDI- Items discarded. Moving forward items will be in smaller portions.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener in need of cleaning. CDI- Can opener taken back to be cleaned.

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 pico in the prep top unit without a date. Pico de gallo was made on Sunday. CDI- Pico discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed container housing clean dishes in need of cleaning.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken over ready-to-eat salsa in WIC. CDI- Chicken was moved to a bottom shelf. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beans in reach in at 55 and cheese in prep top at 65 F. Observed food in WIC such as pork, beans, and chicken all at 42 F. Observed beef stew in WIC at 48 F. CDI- Cheese and beef stew were voluntarily discarded. Beans and other items in the WIC were allowed to cool. WIC was being entered and exited frequently during prep and cooler temperature was set at 40 F. EHS suggested cooler temperature be set at 38 F. PIC called technician to have temperature set lower. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bags of corn mesa stored on floor in dry storage

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P observed employee washing hands and did not use soap, and did not scrub hands for 15seconds. CDI- discussed proper hand washing procedures with employee.

6-301.14 Handwashing Signage - C Incomplete hand wash signs posted. CDI- gave PIC new hand wash procedure signs.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken over raw pork in walk-in cooler. CDI- Rearranged storage order of food items.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed QAC sanitizer in the 3 comp sink testing 50ppm. CDI by adding sanitizer to solution and testing 200ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods stored on prep table > 41F (shredded pork, shredded chicken, mozzarella cheese, cheese and peppers, beans). CDI- food items discarded at 4 hours. TPHC will be set up for these food items going forward. TPHC paperwork given to PIC. Observed sour cream and cottage cheese stored in countertop cooler in front service area > 41F (see item #45). CDI food items discarded by PIC. Verification visit will be made within 10 days.

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed employee prescription medication stored above 3 comp sink. CDI- discarded by PIC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf observed shredded chicken, pork, tomato sauce, beans stored on shelf cooling in deep containers. CDI- food items placed in shallow pans and moved to walk-in to finish cooling process.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers of dry foods without labels.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizing solution in sani-bucket testing 50ppm. CDI- solution mixed to 200ppm.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensils stored in room temperature water on cook line.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service utensils stored on the floor in dry storage room.

4-205.10 Food Equipment, Certification and Classification - C Observed household countertop cooler being used to stored food. PIC will obtain commercial refrigeration to replace unit. TCS foods removed from the cooler.

6-501.19 Closing Toilet Room Doors - C Make toilet room door self-closing

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. 5-501.110 Storage Refuse, Recyclables and Returnables - C Observed trash on the ground around dumpster.