CENTRO NEVERO

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Buildup inside ice machine. Clean ice machine more frequently.

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) Cut cantaloupe in sandwich cooler was missing prep date label. TCS RTE foods must be labeled with prep date, and used or discarded within 7 days. CDI - PIC placed prep date label on container. 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 .

2-303.11 Prohibition - Jewelry (C) Food employee was wearing jewelry on wrists while preparing food. Food employees must not wear jewelry on their hands or wrists. 0 pts.

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. Cups used as a utensil observed in containers of fruit in sandwich cooler. Do not use cups as utensils. Utensil must have a handle and the handle must be stored out of the food. Also, ice scoop handle was buried in ice in the ice machine.

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) Pan of pico in sandwich cooler missing prep date label. Employee stated it was prepared yesterday. CDI - PIC placed prep date label on pan. Improvement from last inspection so reduced to half credit. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Some small flies in back prep area. Maintain premises free of pests. REPEAT

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. PIC was unsure what chlorine sanitizer was supposed to be and what the cold holding and hot holding temperature requirements were for TCS foods. Ensure that there is a PIC on duty during all hours of operation and that they know the rules regarding food safety and preventing foodborne illness. CDI - PIC educated on duties and rules for food safety. 0 pts. Please visit our resource page, www.mecknc.gov/foodsafety, for 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 present doesn’t have ANSI food protection manager certification. PIC must have active ANSI food protection manager certification and be present during all hours of operation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw eggs stored above RTE foods in upright cooler. Do not store raw animal foods above ready-to-eat foods. CDI - PIC moved raw eggs to bottom of cooler. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Queso in hot holding measured 90F. TCS foods in hot holding must measure at least 135F. CDI - PIC reheated queso to above 165F in microwave. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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) Ham, cut melons, and salsa were missing prep date labels. Hot dogs were opened on 10-15 and had not yet been discarded. TCS RTE foods must be labeled with prep date, and used or discarded within 7 days. CDI - PIC placed date labels on items and discarded hot dogs. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Some small flies observed near dry storage shelf. Maintain premises free of pests. 0 pts.

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. Cup used as scoop in pan of strawberries. Utensils used as scoops must have a handle. Do not use cups as scoops. 0 pts.

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed queso hot holding below 135F inside hot well. CDI: Item was 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 .

REPEAT 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 milk, cantaloupe, watermelon and cabbage without dates. PIC confirmed items were prepared/opened yesterday. CDI: Items were dated. 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.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in 0ppm chlorine.

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 in bottom of reach in cooler, prep unit, inside of microwave. Clean as needed.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed lid being stored inside hand sink beside hot well. CDI: Item removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed malfunctioning paper towel dispenser at hand sink near hot well and no paper towels at hand sink by 3 comp sink. CDI: Batteries were changed and paper towels provided. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed nacho cheese and canned corn below 135F inside hot well. Hot well had been turned off. CDI: Items were 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 .

REPEAT 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 hot dogs and turkey without dates. CDI: Items were dated. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed sanitizer in spray bottle testing over 200ppm chlorine (bleaching out test strip). CDI: Bottle was changed, new concentration was 50ppm chlorine.

REPEAT 4-501.11 Maintain equipment in good repair. Observed gasket separating from chest freezer door. Repair.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager onsite during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed facility without an employee health policy. CDI: EHS provided document. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink near hot holding well without paper towels. CDI: PIC placed paper towels at handsink.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed cut watermelon being stored directly on shelving inside reach in cooler. CDI: PIC voluntarily discarded item.

REPEAT 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 sliced turkey, ham and watermelon all without dates. CDI: ham and turkey were dated, watermelon was 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 cleaning supplies being stored above canned corn. CDI: Chemicals were relocated.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed ice cream scoops being held inside a container of water at 70F.

4-501.11 Maintain equipment in good repair. Observed gasket on chest freezer separating from door. Repair.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - PIC lacks food protection manager certification. - *NOTE: No point deduction as PIC has 180 days from the date the permit was issued (04/09/2024) to obtain CFPM. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - PIC unable to locate employee health policy. - CDI - EHS discussed requirements with PIC and provided printed copies of employee health policy in Spanish for all employees to review and sign. Maintain signed employee health policy forms in facility. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. - Pf - PIC unable to locate written procedures for vomit and diarrhea clean up plan. - CDI - EHS discussed requirements with PIC and provided printed copy of written procedures for vomit and diarrhea clean up plan in Spanish. Ensure all staff are trained on vomit and diarrhea clean up plan, and maintain written procedures in facility. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.14 Post a handwash sign at each handsink. - Observed two handwash sinks in food prep areas and handwash sink in bathroom lacking required signage. - CDI - EHS provided printed copies of required signage to PIC, and PIC posted required signage at all hand sinks. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf - Observed pitcher with utensils stored in handsink. - CDI - PIC removed pitcher from handsink.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method. - P - Per conversation with PIC, dishes are only being washed and rinsed but not sanitized. - CDI - EHS demonstrated how to properly set up three compartment sink for washing, rinsing, and sanitizing dishes. 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 .

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. - P - Observed commercially bought cheese sauce holding at 106F in steam well around 9AM. Per PIC, cheese was placed directly in steam well from commercial container around 6AM. - CDI - PIC voluntarily discarded cheese sauce. EHS discussed using microwave to reheat items (cheese sauce and corn) prior to placing in steam well. PIC reheated new cheese sauce in microwave properly before placing in steam well.

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 opened commercial packages of deli ham, hotdogs, milk, and chili lacking date marks. EHS discussed date marking requirements with PIC, and PIC able to determine when each item had been opened within the last few days. - CDI - PIC date marked 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed bottled soda and single service items stored directly on the floor. - CDI - PIC placed items on shelving.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed food employee lacking hair restraint. - CDI - Employee donned hair net.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed sanitizer bucket with sanitizer concentration of 50ppm quat. - CDI - PIC refilled sanitizer with properly concentrated sanitizer of 100ppm chlorine. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. - Observed sanitizer bucket stored directly on the floor. - CDI - PIC moved sanitizer bucket to shelving below prep table.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf - PIC unable to provide chlorine sanitizer test strips. - VR - Verification required within 10 days to ensure facility has obtained chlorine sanitizer test strips.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee belongings stored with facility condiments in dry storage area. Also observed power tools stored above food in dry storage area. Designate an area for personal belongings away from items for customer service.