MARY'S MEXICAN RESTAURANT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Blender pitcher observed in hand washing sink. Do not store items in hand washing sinks. CDI - Employee removed blender pitcher. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw eggs stored on shelf above tortillas in small sandwich cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Employee moved raw eggs to bottom shelf. 0 pts. 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. Container of rice in upright cooler measured 49F. Employee stated it began cooling last night. Use shallow pans or ice to quickly cool TCS foods after cooking. CDI - Employee educated on cooling TCS foods and discarded the rice. 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) Rice and beans in upright cooler missing prep date labels. Soup and salsa missing prep date labels in other upright cooler. Cooked steak, cooked chorizo, and cooked chicken had today's date as prep date on containers. Employee stated they were not cooked today though. Ensure employees must place accurate prep date on all TCS RTE foods, and ensure they are used or discarded within 7 days of preparation. CDI - Employee placed prep date labels on all items by end of inspection. 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 Rice was cooled overnight in deep container with tight fitting lid. Use freezer or ice bath with frequent stirring to cool TCS foods since establishment does not have a walk-in cooler. CDI - Employee educated on cooling methods and she discarded the rice. 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 .

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. Pastor, chicken, steak and chorizo were cooling in drawer cooler and measured 45-51F. PIC stated they were finished cooking at 10am. Use ice baths or freezer to cool TCS foods after cooking. Do not out warm TCS foods in drawer cooler. CDI - Employee moved food to freezer to continue cooling. 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 Refried beans measured 108F in hot holding. TCS foods in hot holding must measure at least 135F. CDI - Employee reheated refried beans to above 165F. 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 .

3-501.15 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 Meats that were cooked this morning were cooling in drawer cooler. Establishment must use freezer or ice bath to cool TCS foods after cooking. CDI - Employee moved items to freezer and were cooling quick enough to reach 41F by 4pm. 0 pts. 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 .

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf PIC could not provide employee health policy. CDI - PIC educated on employee health policy and given a sample policy in Spanish. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P thawing raw chicken observed directly on top of bag of thawing fries. Also, raw pork stored on shelf above cooked foods in upright cooler. Separate raw animal foods from ready-to-eat foods. Do not store raw animal foods on shelves above ready-to-eat foods. CDI - Storage order corrected during inspection. 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 Refried beans and rice in hot holding were below 135F. TCS foods in hot holding must be held above 135F. CDI - Rice discarded and beans reheated to 170F. 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 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Several TCS RTE foods were missing prep date labels. TCS RTE foods must be labeled with prep date and used or discarded within 7 days of preparation. CDI - PIC placed date labels on items. 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 .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Chicken, fries, and beef were thawing at room temperature at 3-compartment sink and were above 41F. TCS foods must be thawed under cold, running water, in refrigeration, or as part of cooking process. CDI - Thawing foods moved to cooler.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Food is mployee not wearing hair restraint. Food employees must wear a hair restraint, such as a hat or hair net. REPEAT

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Employee donned gloves and began preparing food without washing hands. Employee also handled raw steak with gloved hands and did not remove gloves or wash hands before handling tortillas. Employees must wash hands before donning gloves, before beginning to prepare food, and between handling raw animal foods and ready-to-eat foods. CDI - Employee educated on when to wash hands.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee used gloved hands to put raw steak on grill and then used same pair of gloves to handle tortillas. CDI - Employee educated on cross-contamination and she discarded gloves and washed hands. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All TCS foods in drawer cooler measured 49-53F. Rice in upright cooler measured 73F. Drawer cooler is not functioning properly. Employee stated rice is pulled out of orders and she began pulling it out of cooler for orders around 10AM. TCS foods in cold holding must be 41F or less. Raw animal foods from drawer cooler were moved to freezer. The cooked chorizo and the cooked steak were discarded. VR - Verification required within 3 days that drawer cooler is repaired. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee cooking and preparing food was not wearing a hair restraint. 0 pts.

4-501.11 Maintain equipment in good repair. Repair drawer cooler as it is not holding TCS foods at proper temperature. 0 pts.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. Observed soap being stored in the handsink. CDI - Soap removed. - Pf. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed several TCS applicable foods cold holding between 47-58 F in lowboy under flat top grill. According to PIC, several were placed into the unit 2 hours prior and others were stored inside overnight. CDI - Foods from this morning quickly transferred to reach-in freezer and remaining were voluntarily discarded. VR required. -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.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed portioned squeeze bottles of salsa verde which was prepared yesterday without date marking in the reach-in. Salsa verde contains fresh garlic & oil mixture. CDI - Allowed PIC to date mark products. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live roach crawling under dry storage shelving unit. Contact PCO for treatment. -0-

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed soft drinks being stored underneath the kitchen hand sink. CDI - PIC removed beverages. -0-

4-501.11 Maintain equipment in good repair. Observed damaged gaskets at lowboy reach-in and same unit unable to maintain TCS foods < 41 F. Replace damaged gaskets/repair unit. -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 raw chicken and raw beef in the cold drawer next to each other and touching. CDI PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 multiple foods cooked yesterday date marked for today. CDI PIC voluntarily discarded the foods because their permit prohibits cooling foods down at the end of the day. 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed washed avocados in the cold drawer with stickers still on them. CDI PIC removed stickers and re-washed avocados.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed 2 cell phones on the prep table. CDI PIC moved cell phones.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed facility washing dishes and not sanitizing them before putting them on the drying rack. CDI EHS educated PIC and she rewashed the dishes and sanitized them properly. REPEAT 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 .

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed PIC unable to answer questions related to food safety. VR needed 5-24-24 Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, 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. Observed no CFPM on duty. Facility is on transitional permit. No points taken today For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.15 Only wash hands in handwashing sink. -PF Observed employee wash her hands at the 3 comp sink. Employee stated that they rarely use the handwashing sink. CDI EHS educated employee and she sanitized the 3 comp sink. EHS also advised facility to remove handwashing sign above prep sink. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee wash her hands with gloves still on. EHS educated employee and she removed the gloves and properly washed her hands.

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 a chair. Employee stated that they usually don’t use the handwashing sink. They use the sink in the bathroom or the 3 comp sink. CDI EHS educated employees on use of handwashing sink.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed employee washing utensils and not sanitizing them. The 3 comp sink was not set up. EHS educated employee and she rewashed and sanitized utensils. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed Lysol wipes on shelf with food. CDI employee moved lysol wipes. EHS advised facility not to use Lysol wipes on food contact surfaces. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bleach in unlabeled bottle. CDI employee labeled container.

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 squeeze bottle of oil not labeled.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open and screen door has at least 2 inch gaps above and underneath it.

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocados with stickers still on them.

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 ice scooper handle touching ice. CDI Employee removed scooper.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rust on bottom shelf of prep table and shelves in Reach in cooler. 4-501.11 Maintain equipment in good repair. Observed torn gasket on reach in cooler

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility does not have test strips for chlorine. VR needed 5-24-24

5-103.12 Provide water under pressure to all fixtures.-Pf Observed very low water pressure at handwashing sink. VR needed 5-24-24

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 whole in ceiling near back door. Observed electrical outlet above 3 comp sink missing seal. 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 3 comp sink and handwashing sink detaching from the wall.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed 2 employee cell phones, purses, and hats on shelf with food. CDI employees moved items. 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 comingled with customer food in the reach in cooler. CDI employee moved employee food.