PRADERA'S SUPERMARKET

2-301.15 Only wash hands in handwashing sink. -PF Employee observed washing hands in prep sink. Employee also did not use soap and she was washing her hands with gloves still on hands. Employees must take off gloves, wash hands only in hand washing sinks, use soap and lather on hands for 10-15 seconds, then rinse hands, and then dry hands with paper towel and use the paper towel to turn off the faucet. CDI - Employee educated on hand washing and she removed gloves and washed hands correctly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pulled chicken in drawer cooler measured 55F. Also, ribs in green sauce measured 48F in upright cooler. PIC stated these items were warm from being pulled out for orders during lunch. CDI - PIC moved items to ice bath to cool quickly. 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 .

4-501.11 Maintain equipment in good repair. Torn gasket present on upright cooler door. Replace torn gasket. 0 pts.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water only measured 106F at 3-compartment sink. Establishment must have 120F hot water. VR - Verification required within 10 days that establishment has adequate hot water.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee purse observed on prep table in meat department. Employees must store personal items in a separate area.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Several TCS RTE foods in upright cooler had today's date labeled on items, but PIC stated they were actually cooked yesterday. CDI - PIC corrected date labels. 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 .

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. Floor tiles loose underneath prep sink. Repair floor tiles. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Small container of beans measured 80F beside grill. PIC stated employees were using it during lunch. Also, chilled rellenos in salsa at steam table measured 120-130F. Ensure that employees don’t add cold chiles rellenos to salsa in steam table. Reheat the chiles on grill, in microwave, or other equipment that will rapidly reheat the food to above 165F. CDI - Chiles rellenos reheated to above 165F. Beans discarded. 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 .

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf 1 thermometer was not functioning properly. CDI - PIC discarded thermometer and had another thermometer that was accurate and working. 0 pts. 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

4-501.11 Maintain equipment in good repair. Replace torn gasket on upright cooler. 0 pts.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf PIC needs to ensure employees cool TCS foods properly and that all TCS ready-to-eat foods are labeled with prep date, and used or discarded within 7 days. CDI - PIC educated on active managerial control and the need to train employees on cooling and date marking. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Employee with certificate arrived at end of inspection. At least 1 employee with active ANSI food protection manager certification must be present during all hours of operation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.15 Only wash hands in handwashing sink. -PF Employee observed washing hands in prep sink. Employees must only wash hands in hand washing sinks. CDI - Employee educated and she was hands properly in hand sink. 0 pts.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Sponges observed in meat department hand washing sink. Do not use hand washing sinks for any purpose but hand washing. CDI - PIC removed sponges. // 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink on restaurant side. Hand sinks must be equipped with paper towels. CDI - PIC put paper towels at hand sink.

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. 2 containers of rice measured 50-51F in upright cooler. Pan of black beans in other upright cooler measured 49F. Large pot of mole measured 110F on shelf. Employee stated it was cooked yesterday and left overnight on shelf out of temperature control. Use walk-in cooler or freezer to cool TCS foods after cooking. Use shallow pans and leave cooling TCS foods uncovered. CDI - PIC educated on cooling methods and all warm TCS foods were discarded. Risk control plan implemented for establishment. Failure to follow risk control plan will result in permit action. REPEAT 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Cooked goat, cooked chicken, cooked steak, black beans, cooked squash, and green salsa were missing prep date labels in coolers. Also, lengua had prep date of 9-16, and tripe had a prep date of 9-17. TCS ready-to-eat foods must be labeled with prep date, and used or discarded within 7 days. CDI - PIC discarded lengua and tripe. PIC placed prep dates on items that were missing prep dates. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 Lrge pot of mole was cooled overnight out of temperature control. Black beans and rice were cooled in deep, covered containers in upright cooler overnight and still measured 49-50F. CDI - PIC educated on cooling methods and foods were discarded. Establishment needs to use shallow pans in freezer or walk-in cooler, or use ice baths with frequent stirring. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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. Some floor tiles damaged or missing in establishment. Replace damaged and missing tiles. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plastic containers stored as clean with stickers and residue left on them. CDI: Items were placed to be rewashed. 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 multiple containers of shredded chicken and rice prepared yesterday still in cooling phase, holding above 41F. Items were held in plastic, with lids tightly fastened, in deep well containers. CDI All items voluntarily discarded. 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 papusas and another dish holding above 41F for an unknown amount of time, other items in RIC were holding 41F and below, ambient on that shelf was holding above 41F but on other shelves below. No hot items below. CDI Items voluntarily discarded. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple bottles of salsa and queso that were prepared yesterday with no date mark. Observed container of individual salsas with no date mark made yesterday. CDI PIC date marked. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 containers of rice and chicken still in cooling phase from cooking yesterday. Items were held in plastic, tightly sealed, deep well containers. CDI Items 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bananas received yesterday in a box on the floor. Do not store any food items on the floor directly.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple plastic containers and metal containers wet stacked.

5-205.15 Maintain a plumbing system in good repair. Observed leak at one prep sink. Repair

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed metal pans and lids being stored in hand washing sink. CDI: Items were removed.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw beef being stored over cooked chicken. Observed raw eggs being stored over cooked chile rellenos in reach in cooler. CDI: Storage order was rearranged. If violation occurs on future inspections a risk control plan may be implemented. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal and plastic containers stored as clean with stickers and residue left on them. CDI: Items were placed to be rewashed. 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(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut lettuce and diced tomatoes above 41F with less than 30 mins left in cooling window. CDI: Items were placed inside walk in cooler to cool. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed beef hot holding below 135F on flat top. CDI: Item was reheated above 165F. 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 cut lettuce and diced tomatoes cooling in prep top. Observed rice cooling at a rate of 0.38F/min during 2 hour window in containers covered with a lid on counter. CDI: Items were placed in walk in cooler to cool, lid removed. 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 .

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies inside dry storage area.

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 food debris build up of sides of cooking equipment and in bottom of reach in freezer.

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 walls throughout facility with debris build up. Observed ceiling vents with dust/grease build up. Clean as needed.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee wash their hands, turn off faucet with bare hands, wipe their face then proceed to put on gloves and handle food. CDI: Food employee removed gloves and rewashed hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shell eggs over rice and mole sauce. Observed raw beef being stored over cut lettuce in reach in cooler. CDI: Storage order was rearranged. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. 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 raw chicken being stored over raw beef inside walk in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed food employee inserting the prep faucet into intestine cavity to fill with water as a cleaning process. CDI: food employee rewashed intestine using a different.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish sanitizing in 10ppm chlorine inside 3 compartment sink. PIC adjusted chlorine to 50ppm CDI: Dishes were re-sanitized. 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. 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P. Observed food employee wash and rinse large white tray used for raw meats inside prep sink. CDI: Item was placed at 3 compartment sink for proper cleaning and sanitizing. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed cooked tripe (6/25), chile rellenos (6/26), mole sauce (6/26) and beans without a date. Dates were exceeding the 7 day date marking requirement. CDI: All items were 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed container of wiping cloths with bottles of sanitizer being stored directly on a hermetically sealed bag of flour. CDI: Container was removed. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed bottle of bleach and water testing over 200ppm (bleaching out test strip). CDI: Item was voluntarily discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small flying insects throughout facility.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths sitting in container without sanitizer. Ensure wiping cloths are stored in sanitizer.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple plastic containers and metal containers wet stacked.

4-501.11 Maintain equipment in good repair. Observed handle missing from reach in freezer. Observed massive rusted hole in metal flooring located in walk in cooler.

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 cracked floor tiles near cook line and prep sink.

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 multiple employee drinks being stored on shelving above food.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shell eggs being stored over cooked pork inside reach in cooler, and raw fish over mole sauce inside walk in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 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 pork and beef cooling overnight still above 41F. CDI: PIC voluntarily discarded items. If violation occurs on future inspections a risk control plan may be implemented. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed diced tomatoes above 41F inside prep unit. Container of tomatoes was double panned. CDI: Tomatoes were moved to walk in cooler to cool. All other cold holding was correct. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of bleach without a label. CDI: bottle was labeled.

REPEAT 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 pork and beef cooling in a container covered with a lid inside reach in cooler. Utilize walk in cooler for cooling of food products. CDI: EHS and PIC discussed 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 .

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed spoons with handles down bulk spice containers. Ensure handles of utensils are not touching food products.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans and bowls wet stacked.

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 ceiling vents and tiles with dust build up near 3 compartment sink. Clean as needed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - Observed salsas stored beneath raw chicken in WIC. - CDI - Education provided. PIC corrected storage order by moving raw chicken beneath salsas. No visible contamination observed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 - REPEAT - Observed three containers of rice, one container of pork, and one container of chicken holding above 41F in RIC from cooling overnight per PIC (see temperature chart). - CDI - PIC voluntarily discarded all items. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. - Pf - Observed various items stored in RIC with improper date marking including one container of pork lacking a date mark label, one container of pork dated 10/17 but was prepared on 10/16 per PIC, and one container of mole sauce dated 10/4. - CDI - EHS and PIC discussed date marking requirements. PIC voluntarily discarded mole sauce and pork lacking date mark label. PIC corrected pork dated 10/17 to 10/16. 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 .

3-501.15 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 - REPEAT - Observed one container of pork, one container of chicken, and three containers of rice cooling while covered in reach-in cooler (RIC) from overnight per PIC. Do not cool in RIC, and do not cover items while cooling. Utilize walk-in cooler for cooling. - CDI - PIC voluntarily discarded all items due to not meeting required cooling parameters (see violation #20). 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed back door propped open during most of inspection. Ensure exterior doors remain closed when not in use to prevent insect or rodent entry into facility.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed one large plastic container of raw meat stored on floor of walk-in cooler. Do not store any food items on the floor directly.

3-302.15 Wash fruits and vegetables prior to use. - Observed avocados with stickers still present stored in flip top prep unit for service. Ensure avocados are washed prior to use and stickers are removed entirely during washing process.

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 food residue and debris on the interior of the reach-in freezer as well as buildup on shelving in WIC. Clean and increase cleaning frequency to maintain clean.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P - Observed chlorine sanitizer concentration of 10ppm during active dish washing at 3 compartment sink. - CDI - PIC added chlorine to bring chlorine concentration up to 150ppm. 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

3-501.14(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 mole sauce at 72F cooling in RIC at 3PM. Per PIC, mole sauce was completed cooking around 10AM and was placed in the cooler shortly after. Therefore, mole sauce missed two hour cooling window to reach 70F. - CDI - PIC voluntarily discarded mole sauce. 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)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed various TCS items holding above 41F in walk-in cooler and flip top unit (see temperature chart). - CDI - PIC relocated items raw meats that were 45F or below as well as all cooked TCS items that had been in the unit for less than 4 hours. PIC voluntarily discarded TCS items that would not fit in remaining working refrigeration. Per PIC, WIC was noticed to be holding warm around 11AM. PIC stated a refrigeration technician was called at this time. Refrigeration technician had not arrived by the time EHS left facility. PIC agreed to voluntary closure. Facility allowed to operate meat market side of establishment, but the restaurant side of establishment must remain closed until refrigeration units have been repaired. Follow up visit required. 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 - REPEAT - Observed various items (such as mole sauce, rice, salsa, etc.) cooling in large, deep containers with lids in both reach-in coolers and the walk-in cooler. Do not use reach-in coolers for cooling purposes; use the walk-in cooler for cooling. - CDI - EHS demonstrated how to set up an ice bath with active stirring and showed PIC which containers are best to use for cooling purposes. PIC agreed to change cooling methods to what was discussed with EHS moving forward. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. - REPEAT - Observed flies throughout facility. Contact licensed pest control operator to treat establishment.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. - Pf - Observed water temp of 85F at wash bay of 3 compartment sink during active dishwashing. Detergent manufacturer label does not indicate a specific temperature requirement. - CDI - PIC refilled sink with water above 110F.

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. - REPEAT - Observed floor tile and wall damage throughout facility. Repair all damaged areas.

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 a total of 9 seconds, put on gloves and proceed to handle clean dishes and single service items. Observed food employee wash hands for 12 seconds, put on gloves and start handling tortillas. CDI: both food employees removed gloves and washed hands. For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-306.14 After food is served or sold and in the possession of a consumer, if returned, it may not be consumed.-P. Observed small pot-like containers with lids holding spicy sauce. According to PIC containers are placed on customer table and then returned to reach in cooler for use. CDI: PIC voluntarily discarded spicy sauce.

REPEAT 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 spicy sauce (contains tomatoes) cooling at a rate of 0F/min. Item was cooling in individual containers with lids in prep top. CDI: PIC moved items to walk in cooler. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in meat market area and prep area.

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 multiple cracked floor tiles near hot holding line. Repair.

Repeat: 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 raw beef and cooked beef cold holding above 41F. Employee states items have been out of reach in to fulfill orders. CDI, items placed in walk in to cool.

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 curtido (cut cabbage) cooling in packed containers with lid on. CDI, item relocated to sheet pan to cool.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw intestines thawing in still water at prep sink. CDI, item moved to container under running cold water.

4-502.11(A) Maintain utensils in good repair. Observed warped and melted handles on knives. CDI, items removed by PIC.

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 soiled floors throughout kitchen and prep area. Need cleaning.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handle raw proteins without changing gloves. CDI, raw items discarded and new gloves donned.

Repeat: 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 Queso fresco, mozzarella, raw asada, cooked nopales, and fried rice cold holding above 41F. Observed date mark of 8/14 on fried rice and nopales. PIC states cheese’s and asada were out to fill large order. CDI, Nopales and fried rices discarded by PIC, cheese’s and raw asada placed in walk in to cool. Verification required.

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 vegetables and bags of corn flour stored on floor at walk in and dry storage room. Items shall be stored at least six inches above the floor.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed some refuse behind dumpster. Need cleaning.

Repeat: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC without certification. PIC states they are scheduled to take a course next month.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw chicken stored over cooked beans. Observed raw eggs stored over unwashed vegetables. CDI, storage order corrected.

Repeat: 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 chorizo, curtido, rice, beef stew, green salsa, and red salsa cold holding above 41F. Observed bottom half of salsa’s cold holding at 41F or below at flip top. Observed ambient temperature of short 2 door reach in cooler where chorizo and curtido are held at 43F. PIC states equipment is unplugged sometimes when staff cleans the kitchen. Observed ambient temperature of tall 2 door reach in where beef and rice are stored at 40F. PIC states foods we’re transferred from walk in to reach in in the morning around 9AM. PIC states foods may have been left out for too long during transition. CDI, rice and beef stew moved to walk in to cool, chorizo and curtido discarded by PIC, top half of salsa’s at flip top moved to walk in to cool. Verification required for short reach in cooler.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen area and meat market area. Establishment needs to maintain facility clean and ensure openings to kitchen remain closed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large sacks of pinto beans stored on floor at dry storage room.

4-501.11 Maintain equipment in good repair. Observed short 2 door reach in cooler cold holding above 41F. Need repaired.

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 grease build up at vent hood. Need cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phones stored on equipment near grill. Need designated space for employee possessions.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC without certification. Establishment under transitional permit until 03/29/22.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed no employee health policy. PIC states documents were posted but discarded by contractor when repainting the walls. CDI, documents emailed to PIC.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures. PIC states documents were posted but discarded by contractor when repainting the walls. CDI, documents emailed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed soiled interior of meat saw where blade runs through. Need cleaning.

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. 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 black beans cooling at slow rate. PIC and employees did not know when black beans started cooling. Employees states beans were already in the walk in when they started working. CDI, black beans reheated to restart cooling process.

Repeat: 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 empanadas de manja, popusas, green salsa, red salsa, raw al pastor, raw beef, cooked chicken, and black beans cold holding above 41F. Employee states black beans, popusas, and empanadas are left out during a rush to facilitate access (stored in tall reach in cooler). Observed internal temperature of reach in cooler at 45F where raw al pastor, raw beef, and cooked chicken are stored (small reach in cooler). CDI, all items placed in walk in to cool. Service request made by PIC for reach in cooler. Verification required.

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 black beans cooling with no active stirring and monitoring. CDI, black beans reheated to restart cooling process.

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed no written procedures for vomit/diarrhea event for facility. CDI, EHS advised PIC on written procedures.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed dice beef, raw Al Pastor, Cooked Nopales, Stuffed Peppers, Cooked Rice, and raw popusas cold holding above 41F. Observed date mark of 10/10 on items. Observed internal temperature of tall 2 door reach in at 50F and observed small reach in cooler off. PIC states tall 2 door reach in was worked on last week. Employee states reach in cooler must have been unplugged on accident during cleaning yesterday. CDI, items at both reach in coolers discarded by employees. Observed small reach in cooler at 41F by end of inspection.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed container of mole with date mark of 09/22/21. CDI, item discarded by PIC.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed internal temperature of tall 2 door reach in at 50F. EHS advised PIC not to store in unit until it is repaired. Verification required.

6-305.11 Designation - Dressing Areas and Lockers Observed cell phone stored on top of meat grinder. CDI, item removed.