LA UNICA MEXICAN RESTAURANT

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink 1. CDI - PIC provided soap.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no sanitizer dispensing in dish machine 0ppm. PIC stated they have been having issues with this machine in inspections prior. PIC stated they will contact maintenance to perform a permanent fix to dish machine. Establishment shall use the 3 compartment sink for w/r/s until unit is properly dispensing sanitizer. EHS will arrive back on site within 3 days to verify sanitizer is dispensing at proper concentration. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed tomatoes missing 4hour cooling window. PIC stated tomatoes began cooling at 10:30am. EHS temped tomatoes at 48F at 2:42pm. CDI - PIC voluntarily discarded. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items cold holding above in prep top (sour cream, lettuce, tamales, and pasteurized eggs). CDI - all items moved to WIC/WIF for rapid 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 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). Observed several items without date marking in prep top (tomatoes, tamales, salsa, pasteurized eggs). CDI - PIC added correct date marking to all 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 .

3-501.15 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 tomatoes in dense portions, stored in plastic containers missing cooling window in PU. Observed beef cooling in PU prepped today in tightly wrapped, dense portions with 45 min left not cooling fast enough. CDI - PIC voluntarily discarded tomatoes and moved items to WIF for rapid 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 .

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 Observed ground beef and whole beef thawing on counter above 41F. CDI - PIC moved items back to refrigeration to cool rapidly.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth in 0ppm solution. CDI - PIC remade sanitizer bucket at 50ppm chlorine.

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 drink stored on in use cutting board. CDI - cutting board was moved to three compartment sink for w/r/s and employee beverage was moved to prevent contamination.

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 covered Cambro of green salsa cooling in walk in cooler at 53F. After 20 minutes of cooling the temperature of green salsa only decreased by 2 degrees. CDI - Green salsa was uncovered and moved to reach in freezer to rapidly cool to 41F or below. Green salsa was 45F at 12:20pm. Cooling methods were reviewed with PIC. PIC has been advised to leave cooling TCS foods uncovered, to reduce volume, and to spread cooling TCS foods across multiple pans to aid in cooling. -1.5 points- 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 .

3-501.15 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 covered Cambro of green salsa cooling in walk in cooler. CDI - Item was uncovered and moved to reach in freezer to aid in cooling. Cooling methods were discussed with PIC. -REPEAT- -0.5 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-301.14 Hood systems and devices shall be in sufficient number and capacity to prevent grease or condensation from collecting on equipment, walls, and ceilings. Observed hood system without hood filters in kitchen. PIC stated that hood filters were removed so that entire hood system could be cleaned. Replace hood filters once hood system is cleaned. -0 points-

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed food employee wash hands for less than 20 seconds. -CDI- EHS educated food employee on proper handwashing procedures and food employee properly rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P- Observed 1 food employee handle raw fish and return to handle pasteurized eggs. Observed another food employee handle raw beef and raw fish and then handle green peppers without washing hands. -CDI- EHS educated food employees on when to wash and peppers and eggs were discarded and both washed hands. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed potatoes stored on handsink. Observed food employee use handsink to wet a rag. -CDI- EHS educated PIC on proper use of handsink and items were removed. **REPEAT** -2-

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 stored behind raw beef in cold drawers. -CDI- PIC corrected storage order. 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-/3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee use dry cloth with gloved hands to wipe down surface and then return to handle RTE food without changing gloves. Observed other food employee use wiping cloth to wipe gloved hands off and then return to handle RTE food without changing gloves. -CDI- EHS educated both on proper food contact surfaces and when to change gloves and both changed gloves and discarded contaminated food. -0- 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatillos stored over juices and milks and unwashed lettuce and jalapeños stored over cheese in WIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed chlorine sanitizer at less than 50 ppm at dish machine. **3 DAY VERIFICATION REQUIRED** **FACILITY TO USE 3-COMP SINK WITH ACCURATE CONCENTRATION OF QUATERNARY SANITIZER UNTIL REPAIRS CAN BE MADE** -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed 2 types of onions and steak hot holding below 135F. -CDI- PIC voluntarily discarded onions and reheated steak to 168F. -0- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in prep units above 41F. Refer to temperature chart. Observed ambient air of prep unit at 47F. Observed housemade salon (contains cut tomatoes) out at ambient air at 73. -CDI- Items placed on TPHC for remainder of lunch service and to remain on TPHC until repairs can be made. **3 DAY VERIFICATION 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 (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)./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 items missing date marks: canned chipotle peppers, sliced tomatoes, 3 containers of mushrooms, . Observed items past date mark: housemade Diabla sauce (contains tomatoes) date marked 9/1 (discard 9/7), cactus 9/3 (discard 9/10), salchicas and ham 9/4 (discard 9/10), tripa 8/30 (discard 9/5), el pastor meat 9/2 (discard 9/8), rice 9/5 & 9/6 (discard 9/11 & 9/12). Per PIC, items with no date mark were prepared prior day. -CDI- Items properly date marked and all other items voluntarily discarded. **REPEAT** -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 items cooling at a low rate. Tomatoes were cut earlier today cooling in WIC in densely packed container with a lid and another container stacked on top of it. Observed ground beef cooling in RIF in densely packed container, filled to the top with no active stirring. -CDI- EHS educated PIC on proper cooling methods and lid was removed, items were separated into smaller, thinner quantities to facilitate rapid cooling. -0- 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf- Observed tamales and mixed veggies thawing in ambient air. -CDI- EHS educated PIC on proper cooling methods and items were placed in WIC. -0-

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed shredded lettuce stored in undrained ice. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee engaging in food prep with bracelet. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 buckets of wiping cloths stored in sanitizer at 0ppm. -CDI- PIC replenished supply and added sanitizer to buckets at 100ppm chlorine. **REPEAT** -1-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed no test strips for quaternary sanitizer at 3-comp sink. **10 DAY VERIFICATION REQUIRED** -0.5-

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 dust buildup on most vent covers throughout kitchen area. Increased and more thorough cleaning frequency recommended. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed towels surrounding hand sink, also observed sanitizer bucket placed in hand sink, Lastly observed debris in hand sink. CDI..Items were removed

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed veggies stored over RTE food. CDI.. Storage order was rearranged to meet food code For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 house made salsa without a date 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 salsa prepped on 5/27 without a date. CDI..Date was added to salsa. 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 . 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 .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed pain medication stored with single serve items. CDI.. Medication was removed

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 bottles and shakers without labels

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several damp wiping cloths throughout facility. REPEAT 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 buckets used for wet wiping cloths stored on the floor.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several pans with food debris. CDI pan were sent to dish machine 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 .

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 three pans of Cooked chicken and one pan of cooked beef cooling since 10:45 AM EHS check at 1:20 was above 70° See temp chart. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water.. Observed fish being thawed and prepped sink without running water. CDI Cold water was turned on

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of meat stored directly on floor in WIC.. CDI.. Box was placed on shelf.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. observed food employee wearing bracelets. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping clothes on prep line. REPEAT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC not present during beginning of inspection For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice in hand sink also observed employee wet towel in hand sink. CDI..EHS educated PIC on hand sink usage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sticker residue on pans, also observed build up on pan.. CDI.. PIC moved items to w/r/s For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed, muster cheese, shrimp, steak, chicken, raw chicken breast, tomatoes. Above 41F please see temp chart. CDI.. Moved to WIC and RIF to quickly cool. 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 items prepared from previous days without dates. CDI.. PIC had employee date food 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 chicken cooling in WIC in container with tight fitting lid. CDI.. Lid was 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 .

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 bottles and spray bottles without labels.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing armband/bracelet.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth hanging on splash guard of sink.

3-302.15 Wash fruits and vegetables prior to use. Observed avocado in prep unit, with sticker still intact

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 handle of ice scoop in ice. CDI.. Scoop was removed

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards in need of resurfacing or replacement.