EL MALO HERMANITA

6-301.11 Provide soap for handwashing at each handsink. -Pf -Observed no soap at one handsink in kitchen. -CDI- PIC provided soap.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P -Observed flying insect on corn tortillas. -CDI- PIC voluntarily discarded the tortillas.

6-501.111 Keep the premises free of insects, rodents, and other pests. -Observed few flies within kitchen during inspection. PIC stated facility has pest control servicing once per month. EHS recommends increasing frequency of pest control servicing during summer months.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. -Observed one food employee without a head covering, restraining hair. Utilize hats, hair nets, or alternate method of hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wipings cloths stored in two buckets at less than 50ppm quat sanitizer solution. -CDI- PIC re-made sanitizer solution to 200ppm quat. EHS and PIC discussed storing less wiping cloths within the buckets and ensuring all wiping cloths are fully submerged within the sanitizer solution.

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 single-service bowl used as scoop in cornstarch container (no handle). -CDI- PIC removed bowl and replaced it with a scoop with a handle.

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 pinto beans miss cooling parameters after cooling overnight in WIC. Observed pinto beans at 44F, after being cooked yesterday and placed in WIC to cool overnight (over 6 hours). -CDI- PIC voluntarily discarded the beans. 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) -Observed salsa habanero listed with a date mark for today, 3/2, while PIC stated the salsa was originally cooked/prepared yesterday, 3/1. Food employee stated date mark listed 3/2 because the salsa was portioned into small cups today. -CDI- PIC corrected date mark to reflect the accurate date, 3/1. EHS and PIC discussed proper date marking procedures, wherein the start date must reflect the original cook/preparation date of the food, and this original date must be carried over to portioned cups. 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(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 for salsa verde and habanero salsa held on 4-hour TPHC. EHS observed proper procedures for items held on TPHC. -CDI- PIC verified when the salsa was removed from temperature control and properly added a TPHC time stamp. -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 pinto beans miss cooling parameters after cooling overnight in WIC. Pinto beans were at 44F, stored in large metal pan, covered with lid and stacked with two pans on top of it. -CDI- PIC voluntarily discarded the beans. -Observed pinto beans, refried beans, and pico cooling in WIC, covered with lid and stacked with pan on top of it. Observed cut lettuce cooling in deep plastic container, covered with plastic lid. -CDI- Because these foods were still within their 4-hour cooling window, PIC uncovered all pans to allow for maximum cold air circulation for efficient cooling. By end of inspection, EHS observed all foods cooling at sufficient rates to reach 41F within 4 hours. -Observed portioned cups of salsa verde and salsa habanero cooling in small salsa cooler, after being prepped and portioned this morning. -CDI- Because salsa was within its 4 hours cooling window, salsa was moved to WIC for rapid cooling. Do not utilize salsa cooler for cooling foods. Use WIC and/or ice baths for quick 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 .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf -Observed no paper towel at front handsink. -CDI- Paper towel was provided at handsink.

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 for salsa verde, habanero salsa, and birria consume held on 4 hour TPHC. EHS observed proper procedures for items held on TPHC. -CDI- PIC voluntarily discarded the salsas. PIC verified when birria consume was removed from temperature control and properly added a TPHC time stamp.

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 opened bag of raw chorizo stored in WIC, exposed to contamination from dripping/leaking condenser in WIC. -CDI- PIC placed opened bag of chorizo in metal pan with lid to prevent contamination.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. -Observed the hand-contact portion of tongs for birria meat submerged within the birria. -CDI- PIC removed tongs from food.

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 yellow rice cooling at insufficient rates in the WIC (from 75F to 70F within 30 minutes). Because rice was still within its cooling window, PIC uncovered and unstacked rice containers to rapidly cool. By end of inspection, EHS observed rice cooling at sufficient rates (from 70F to 57F in 30 minutes). 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 habanero salsa and salsa verde in salsa cold drawer above 41F. Observed ambient temperature of unit at 54F. -Because both salsas were within their cooling timeframe, PIC moved all salsa to WIC for rapid cooling.- PIC stated the unit will not be used until it is repaired and holds at 41F or below. EHS will follow-up on unit. -3 day verification visit required- 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) - Observed salsa verde and habanero salsa in salsa cold drawers without a date mark. -CDI- PIC was able to verify when salsa was prepared and properly added date marks. 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. - Observed yellow rice cooling too slowly, covered with lids and stacked in WIC. -CDI- PIC uncovered and unstacked rice to allow for air flow. By end of inspection, EHS observed rice cooling at sufficient rates. -Observed habanero salsa cooling too slowly in ice baths at room temperature (see temperature chart). Salsa was prepped at start of inspection. Observed ice in ice bath melted and far below the top line of the salsa container. -CDI- PIC added more ice to ice baths to allow for rapid cooling. By end of inspection, EHS observed salsa cooling at sufficient rate. -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.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. -Observed bottle of oil and salt shaker without labels. Label all containers that lack a label.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee purse and jacket stored among clean utensils and customer food, hanging on dry storage shelf.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed raw pork stored above onions in the lowboy with physical evidence of cross contamination. CDI - Discussed appropriate storage order and onions voluntarily discarded by PIC. -1.5- 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 employee using a cotton cloth to dry french fries. CDI - Employee coached on not using this for food prep. Discontinue this practice. -1.5-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed sanitizer at 3-compartment sink measuring at 0 PPM. CDI - Solution discarded and fresh sanitizer made with concentrations registering at 200 PPM. 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. 4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. - P. Observed food employee using spatulas to handle both raw chicken and raw pork at the flat top. CDI - Discussed using different utensils for different proteins. Pork discarded. -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: 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.

REPEAT VIOLATION: 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 salsa cooling since beginning of inspection with inefficient temperature change after 25 minute interval in melting ice baths and ambient temperature. See temperature observation chart. CDI - Salsa transferred to the walk-in cooler for effective cooling towards < 41 F. Points scaled back due to improvement on violation. -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.

3-302.15 Wash fruits and vegetables prior to use. Observed stickers on avocados present being cut in half. CDI - Employee educated; stickers removed and product washed. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed plastic container in bay of hand sink on cook line. CDI Container removed. Do not block sink in any way.

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 barria cooling from early hours of 11/1 (2 am), past 6 hour window of cooling, holding above 41F. CDI Items 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 .

3-501.15 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 Barria cooling from early hours, unknown time of removal from heat (suspected around 2 am), above 41F, past the 6 hour window. This included the consume and meat. PIC voluntarily discarded. VR 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly flying around prep area.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths held in sanitizer testing at 0 ppm quat sanitizer. CDI Sanitizer was refilled and tested at 100 ppm. Repeat.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf PIC unable to produce testing kit for dish machine. VR required.

5-205.15 Maintain a plumbing system in good repair.Observed leak at 3 comp sink. Repair leak.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer stored clean with residue and containers stacked clean with sticker residue stacked so that the sticker residue was touching the inside, food contact surface of the next container. CDI Items were recleaned. 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 pico and salsa verde not cooling at a rate to achieve 41F in 4 hours. CDI PIC changed methods to shallow, metal, open pans and items cooled at correct rate. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 carmelized onions being held on time with no procedures. CDI Item was voluntarily discarded, and TPHC form was emailed to PIC. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P observed containers of cleaner stored above pans stored clean. CDI PIC moved pans.

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 salsa verde and pico being stored on prep line to active cool, as well as in large, plastic, deep well containers with tightly secured lids not cooling at a rate sufficient to cool to 41F or below in 4 hours. CDI PIC changed methods and items achieved correct cooling rate. 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 wiping cloths held in sanitizer testing at 0 ppm quat sanitizer. CDI Sanitizer was refilled and tested at 100 ppm.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored on top of paper towel dispenser. CDI Scoop was moved to be stored in a clean and sanitized container.