LA CARIDAD RESTAURANT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM during time of the inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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. Container of raw chicken stored over cactus pads and raw eggs stored over green onions. Cactus and onions moved to proper storage location. Repeat. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. Oils and sauces in prep top without labels. Add labels as needed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Box cactus pads observed on floor in walk-in refrigerator and box of chicken on floor in walk-in freezer.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM during time of the inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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. Bags of raw chicken stored above bags of raw beef in walk in freezer. Raw chicken moved below raw beef. 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 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) Salsas, ham, and hot dogs in prep top reach held more than 7 days.TCS RTE foods must be used or discarded within 7 days of preparation, with day 1 being the date of prep. PIC discarded items. 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 .

3-501.16(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 shall measure at least 135F. CDI - PIC reheated items in microwave to 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Lettuce measured 47F in sandwich cooler top. Lettuce was double panned. TCS foods in cold holding shall measure 41F or less. CDI - Lettuce moved to walk-in cooler to cool. 0 pts. 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) Chicken (12-8) and salsa brava (12-6) in sandwich cooler were held past 7 days. Salsa verde (12-7), ribs (12-6), and chicken stock (12-7) were held past 7 days in walk-in cooler. TCS RTE foods must be used or discarded within 7 days of preparation, with day 1 being the date of prep. CDI - PIC discarded 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 .

4-501.11 Maintain equipment in good repair. Replace torn gasket on door of sandwich cooler. REPEAT

5-205.15 Maintain a plumbing system in good repair. Leak underneath 3-compartment sink. // 5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Sprayer at 3-compartment sink falls below flood rim of sink when freely hanging. VR - Verification required within 10 days that air gap is present at sprayer.

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 Sliced tomatoes were 45F in sandwich top cooler. PIC stated they cut the tomatoes 1 hour ago. Place TCS foods in walk-in cooler or freezer to cool rapidly after preparation. CDI - PIC moved tomatoes to walk-in cooler to cool down. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Box of mixed vegetables observed on floor in walk-in freezer. Store food at least 6 inches off the floor. 0 pts.

4-501.11 Maintain equipment in good repair. Gasket on sandwich cooler door is torn and needs to be replaced. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee cell phone observed on cutting board attached to sandwich cooler.Employee personal food stored above food for restaurant. Do not store personal items where food is prepared or above food for customers. Store in a separate location. // 6-303.11 Provide required lighting intensity. No lighting in freezer. Replace light bulb. REPEAT

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed PIC present (who is ServSafe certified) and the food employee were both unaware of the cold holding temperatures for the refrigeration units. PIC mentioned to EHS that the TCS food items stored inside the make table need to be at 45F, and asked if that was correct. CDI: EHS explained proper cold holding temperatures to PIC and food employee and advised to frequently check temperatures of their TCS food items in all refrigeration units on a regular basis. 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.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed the PIC and food employee wash their hands at the handsink inside the kitchen then turn the faucets off with cleaned hands, without any sort of protective barrier. CDI: EHS educated both individuals and observed them wash their hands again properly.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed a multi-use bowl full of cooked chicken wings stored directly inside a bus tub full of raw chicken wings inside the WIC. CDI: EHS explained to PIC why this is a violation and PIC removed the bowl.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS food items cold holding inside the make table above 41F (see temp chart). EHS observed ambient air temp of the unit was 57F-67F in the top portion of the make table, and 51F-52F on the lowboy portion of the make table. A pan of cut lettuce and a pan of sliced tomatoes prepared an hour prior and placed straight into this unit to cool increased in temp after 40 minutes had passed. Observed multiple TCS food items cold holding inside the WIC above 41F (see temp chart). EHS observed ambient air temp of the WIC was 41F, and all TCS food items that were cold holding above 41F were not prepared today and were stored in plastic containers with tightly-fitting lids. Only food item that was in it's cooling process from today were two containers of peeled and sliced plantains that were stored in water, which EHS calculated were meeting the cooling rate inside the WIC. PIC voluntarily discarded all TCS food items from the make table and the TCS food items that were not prepared today and temping above 41F inside the WIC. **Facility voluntarily closed operations due to the single make table not working properly. EHS observed ambient air temp of 92F of the room where make table is placed, which is also where fryers, oven, and flattop grill are stored, and PIC also stated that their A/C unit is out and the technician is scheduled to visit the facility to repair the A/C unit tomorrow. PIC called the technician to see if he could come out ASAP instead of waiting until tomorrow, and technician stated he would be out here at 5:00PM. EHS explained to PIC that they can voluntarily open the facility once technician made repairs and the make table was reading 41F or below, and PIC stated that she understood. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance. 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 is not been labeled, or if the label is incorrect. -P Observed a container of sliced tomatoes cooling inside the make table with a date label from 6/24. PIC stated her employee wrote the incorrect date, and sliced tomatoes were prepped and placed into the make table to cool down at 11:00AM this morning. CDI: Food employee voluntarily discarded container of sliced tomatoes. REPEAT VIOLATION. *Note: Although this is a repeat violation, EHS observed great improvement for date-marking throughout the facility and only one TCS food item was observed incorrectly marked. Decreasing point deduction today, instead of taking full 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 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 the two TCS food items that were cooling inside the make table did not have a temperature drop after 40 minutes had passed, and actually rose in temp. CDI: Food employee voluntarily discarded both TCS food items, and EHS explained that make tables are not designed to cool food down, and to utilize the WIF or WIC to cool down. Observed TCS food items that were not prepared today, temping above 41F inside the WIC. PIC stated they use ice baths to cool food down before placing into WIC. EHS advised PIC to take temps of all TCS food items during the cooling process, so that TCS food items are temping at or below 41F before they are tightly-covered and placed into the WIC to cold hold. CDI: PIC voluntarily discarded all TCS food items temping above 41F inside the WIC, as they had missed the cooling window. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee engaged in food prep in the kitchen without a hair restraint. Ensure all employees engaged in food prep have some sort of hair restraint to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed torn gasket in lowboy cooler of make table. Repair/replace torn gasket.

6-303.11 Provide required lighting intensity. Observed no light inside the WIF; EHS used flashlight to check food items stored inside WIF. Obtain lighting inside WIF. REPEAT VIOLATION.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during time of the inspection. PIC was showed by EHS Greta Andrade-Rivera how to sign up to get CFPM. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at the male restroom. CDI: PIC had an extra handwash sign in the office and posted it in the male's room. REPEAT VIOLATION. Note: Although a repeat violation, PIC had more handwash signs and corrected immediately.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rotisserie chickens hot holding in the hotbox below 135 degrees F. PIC stated that they cooked the chickens less than 2 hours prior to the start of the inspection. All other food items in the hotbox were at or above 135 degrees F. CDI: PIC reheated the chickens on the flattop grill to 165 degrees F or above and placed back into the hotbox to hold at 135 degrees F or above. 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 a container of cooked pork ribs in the WIC without a date mark. Observed a large Cambro of lamb stock in the WIC without a date mark. PIC stated that the ribs and lamb stock were both prepared on Sunday, 1/12/25. CDI: PIC created date label for the pork ribs. REPEAT VIOLATION. 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 . 3-501.18 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 a container of menudo in the WIC that was date-marked with the prep date of 1/05. CDI: PIC voluntarily discarded the menudo since the time/temperature window had expired. Observed a container of cooked taquitos in the lowboy that were date-marked with the prep date of 1/05. PIC stated that this food item was prepared on Sunday, 1/12/25, but they have a new food employee who has trouble taking the previous date-mark stickers off and refreshing with the new date stickers. CDI: PIC had food employee create new date labels with the correct prep dates for the cooked taquitos. REPEAT VIOLATION. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of chlorine sanitizer unlabeled. CDI: PIC labeled sanitizer spray bottle.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw chicken thawing in a prep sink at ambient temperature. CDI: EHS educated PIC on the different approved methods of thawing, and PIC moved the bags of raw chicken into the WIC to continue thawing under refrigeration. REPEAT VIOLATION.

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 bottles of oils and margarine at the make line, unlabeled. Label all working containers/bottles/shakers.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a large canister of margarine and a large canister of vegetable oil stored directly on the floor near the WIC. CDI: Both canisters were moved and stored 6 inches above the floor.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers still intact and stored in the make table. CDI: EHS explained why avocados need to be washed prior to use, and food employee removed avocados to be properly washed prior to use. REPEAT VIOLATION.

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 deli containers used to scoop non-TCS foods, fully submerged in the food products in multiple bins (black beans, seasoned flour, and other beans). CDI: Deli containers were removed from the bins and taken to the 3-compartment sink to be washed/rinsed/sanitized. REPEAT VIOLATION.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed cleaned, multi-use utensils and equipment stored underneath the main food prep table where raw chicken was handled during prep. EHS advised to handle all raw meats in their prep sink, cleaning and sanitizing in between the different species, to prevent contamination.

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 an employee's drink stored above clean multi-use utensils and equipment. CDI: Employee drink was removed to prevent contamination. 6-303.11 Provide required lighting intensity. Observed the lightbulb inside the WIF out. PIC stated that they are waiting for a part to come in to fix the lighting issue.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without a certified food protection manager’s certification. Facility allowed a time period of up to 180 days from permit date to comply with the above referenced CFPM requirements. -0- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee wash hands, recontaminate them on faucet handles and proceed to food preparations. CDI - Employee educated and hands washed. -0-

6-301.14 Post a handwash sign at each handsink. Observed male restroom without hand washing sign posted. CDI - EHS provided hand washing guidance to facility. -0-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135 F to 70 F; and within a total of 6 hours from 135 F to 41 F. - P. Observed beans cooling in walk in cooler with < 30 min left and at 89 F. CDI - Product was moved to walk-in freezer for rapid cooling. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed various TCS applicable foods cold holding > 41 F inside of the prep top and lowboy reach-in unit. Refer to temperature observation chart. Several items were placed into the unit an hour prior to inspection while others were cold holding since previous day. Upon further observation, it was discovered that the prep unit was malfunctioning. CDI - Employees voluntarily discarded items from yesterday and transferred remaining foods to the walk-in freezer/cooler to cool down. PIC contacted refrigeration repair specialist who arrived onsite for emergency repairs. Technician recharged freon and restored cold holding to < 41 F. EHS verified the unit’s ambient air temperature to be at 38 F by end of inspection. -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 no date labels on two opened containers of milk. Employee states that they were first used on 9/17 and 9/18 to prepare atol. CDI - Containers date marked accordingly. 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 incorrect date marking for atol (9/18) and no date marking on queso fresco. CDI - Atol correctly date marked according to milk first opened on 9/17 and queso fresco voluntarily 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: 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 bulk container of hand soap (visibly in use) stored directly above box containing single service soup cups in dry storage closet. CDI - Soap removed. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. - P. Observed cans of residential hotshot bedbug spray stored in facility. CDI - Unapproved pesticides removed by PIC. -1-

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 beans cooling covered in three plastic containers in the walk-in cooler. 2 of 3 achieved 2 hour cooling parameters and 3rd registering at 89 degrees F had < 30 minutes remaining. Also observed container of salsa cooling in ambient temperature registering at 84 F; employee states that it was left out for cooling for over an hour. CDI - All foods transferred to the walk-in freezer to rapidly cool down. -0.5- EHS discussed about efficient cooling methods such as venting, separating into smaller quantities, using stainless steel shallow pans and walk-in freezer 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. - Pf. Observed tripe thawing in ambient temperatures inside of the prep sink and left unattended. CDI - Cold water turned on. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed labeled sanitizer bucket holding 0 PPM chlorine. CDI - Solution discarded and replenished with sanitizer at 50 PPM. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed sliced avocados stored in prep top with manufacturers sticker present. CDI - Employee discarded product. -0-

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 plastic containers stored on top of beans and rice in their bulk containers. CDI - Containers removed. -0-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed scored cutting boards. Resurface or replace. -0-

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 ice building up on shelving units and along door frame in the walk-in freezer. Thaw/clean. -0-