MI SABOR CATRACHO

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. 1 employee water bottle observed on prep table where employee was preparing tamales. Store employee personal drinks in a separate area. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 1 pan of chicken measured 43-44F in upright cooler. TCS foods in cold holding shall measure 41F or less. PIC stated that staff have been opening cooler a lot the last hour. CDI - PIC moved chicken to freezer to cool quickly. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Container of plantains observed on floor. Food must be stored at least 6 inches off the floor.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Some food employees were not wearing hair restraints while preparing food. Food employees must wear a hair restraint, such as a hat or hair net. 0 pts.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Wiping cloth bucket observed on the floor. Store sanitizer containers at least 6 inches off the floor. 0 pts.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Several stacks of clean pans, containers and bowls were stacked while still wet. Allow utensils to adequately air dry before stacking.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee personal items (purse, bag, etc) were stored on dry storage shelf comingled with dry food ingredients. Employee personal items must be stored in a separate area.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw tilapia stored above sauces in bottom of sandwich cooler. 1 tray of raw eggs stored on top of bus tub of beans in upright cooler. Do not store raw animal foods above ready-to-eat foods. CDI - PIC educated on cross contamination and he corrected the storage order. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.11 Maintain equipment in good repair. Gasket torn on door of upright cooler. Replace torn gasket. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at the facility during time of the inspection. Individual who has his CFPM on the wall was not working today. Ensure there is a CFPM present at the facility during all hours of operation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed utensil used on flattop grill stored inside the handsink at the make line. CDI: Utensil was removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available in the women's restroom. CDI: PIC restocked with roll of paper towel. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs at the handsink at front coffee station or the handsink inside women's restroom. CDI: EHS provided PIC with handwashing signs in both Spanish and English.

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 pan of raw marinated chicken stored directly behind pan of raw marinated beef, on the bottom unit of the cooler drawers. CDI: Food employee corrected storage order in cooler drawers to prevent contamination. REPEAT VIOLATION. *Note: Although a repeat violation, EHS reducing to half points today since only one violation was observed for storage order, which is an improvement from the previous inspection. 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. Observed multiple large cambros of oxotol sauce, tomato sauce, and pepusa sauce all temping above 41F. PIC stated these items were made yesterday afternoon. PIC stated once these sauces are done cooking, they are placed straight into the large cambros, with lids uncovered, and stored inside the standing reach-in cooler to cool down. PIC stated employees are supposed to check temperatures throughout the cooling process. CDI: PIC voluntarily discarded all above mentioned sauces since the cooling window had surpassed; EHS provided PIC with cooling methods handout and suggested using shallow metal pans to cool down sauces much quicker. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 pan of cooked pork that bore no date label, stored inside lowboy of the make table. PIC stated this was cooked yesterday. CDI: Date label was created. Observed pan of cooked ground beef w/veggies that bore no date label, stored inside RIC 2. PIC stated this was also cooked yesterday. CDI: Date label was created. Observed pan of cooked chicken taco filling that bore no date label, stored inside RIC 2. PIC stated this was cooked yesterday, but is a food product that they make daily, so the leftovers should have been discarded last night. CDI: PIC voluntarily discarded food product. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 unlabeled spray bottles stored at the dish room. PIC stated these were both degreasers. CDI: Food employee labeled both spray bottles for easy identification to prevent contamination.

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 multiple sauces prepared yesterday afternoon that had missed the cooling window; all items had been cooling in large plastic cambros inside the standing reach-in cooler. CDI: Items were voluntarily discarded by the PIC; EHS reviewed different cooling methods with PIC. 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 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 prep sink full of frozen whole tilapia, thawing under running water temping at 85F. EHS noticed hot water faucet was turned on. CDI: PIC turned off hot water faucet and EHS measured 58F for cold running water; EHS reminded PIC hot water shall not be used to thaw frozen food items.

3-302.15 Wash fruits and vegetables prior to use. Observed large pan of avocados with stickers still intact, stored inside the make table. Ensure stickers are being removed prior to washing avocados for use. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed heavily torn/damaged gasket inside lowboy freezer. Repair torn gasket. REPEAT VIOLATION.

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 large hole in the ceiling tile above can wash. Repair hole in ceiling tile to prevent possible entrance of pests.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with Clive ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation. 0 points taken as today is still within 210 days of permit issue date. 0 pts. 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. Cloths in front hand washing sink. Do not sure hand sinks for any purpose but hand washing. CDI - Cloths removed by PIC. // 6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at front hand washing sink. Hand washing sinks must be equipped with soap. CDI - Soap placed at hand sink by PIC.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw beef stored on shelf above soup in upright cooler. CDI - PIC moved raw ground beef to bottom of cooler. //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. Raw chicken stored on shelf above raw beef in sandwich cooler bottom. CDI - PIC moved raw chicken to bottom of cooler. REPEAT 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. Salsa for pupusas was 70F and was prepared last night according to PIC. Soup that was prepared yesterday afternoon measured 45F. Use shallow pans or ice bath to cool TCS foods after preparation. CDI - PIC voluntarily discarded soup and pupusa 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Rice in rice cooker measured 130F. TCS foods in hot holding shall measure at least 135F. PIC discarded rice. 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 .

3-501.15 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 Soup and salsa for pupusas were cooled overnight in large, deep containers. Also, cabbage that was prepared at 6:40am was cooling in deep container in upright cooler. CDI - PIC educated on cooling methods and discarded warm foods from yesterday. PIC moved cabbage to shallow pans to continue cooling. 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 .

3-302.15 Wash fruits and vegetables prior to use. Avocados in sandwich cooler still had stickers on them. Wash fruits and vegetables before use. Remove stickers during wash process. 0 pts.

4-501.11 Maintain equipment in good repair. Replace torn gaskets on reach-in freezer. 0 pts.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no hand towels at hand sink. CDI- PIC added hand towels.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unpackaged raw fish, hamburger patties, stored in freezer with unpackaged ready to eat foods. CDI - PIC rearranged storage order. 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 sanitizing solution in 3 compartment sink testing < 50ppm. CDI- bleach added to increase concentration. Tested at 100ppm. 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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottles of chemical cleaners. CDI by labeling spray bottles

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 multiple unlabeled containers of oil, spices, salt, sugar. CDI by labeling containers

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC without hair restraint while working in the kitchen.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf PIC did not provide test strips for testing concentrations of chlorine sanitizer. CDI

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Floors have been replaced with tile. Baseboard are missing. PIC to install coved baseboards.