MEDELLIN

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 6-301.14 Post a handwash sign at each handsink. Observed no paper towels at front handsink during inspection. Observed no handwashing signs at multiple handsinks throughout kitchen. CDI - Paper towels provided. REHS provided handwash signs. Repeat. 2 pts.

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 various foods being held past 7 day allotment, or baring incorrect prep date during inspection. CDI - All foods voluntarily discarded. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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. 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 multiple sauces being held outside of temperature control on main line during inspection. PIC stated the sauces are discarded after two hours. Facility does not have TPHC procedures, and items were not labeled with time they were removed from temperature control. CDI - REHS provided TPHC form during inspection. PIC able to verify when sauces had been removed from temperature control and labeled. 1.5 pts. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 shredded cheese and picante salsa cooling in WIC while in deep, covered plastic containers. Items were not cooling rapidly. CDI - Shredded cheese moved to shallow metal pans, uncovered, and placed in WIF. Picante salsa uncovered and stirred periodically. Both items began cooling properly. Repeat. 1 pt. 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. Observed container of beef being stored on the floor in WIF during inspection. CDI - PIC placed on shelf. 0 pts.

4-502.11(A) Maintain utensils in good repair. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed strainer with heavy damage being stored as clean. Replacement necessary. Observed peeled plantains being stored in container intended to be use as a waste receptacle in WIC. Replacement with container intended for food storage necessary. 0 pts.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no Min/Max thermometer on site during inspection. Observed facility run out of chlorine test strips during inspection. Acquisition necessary. 10 day VR required. 0.5 pts.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed multiple handsinks not properly supplied with trash receptacles. Acquisition necessary. 0 pts

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed PIC unable to produce plan. cdi- handouts re-given For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. Observed employee beverages stored with clean utensils. cdi- removed

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 with no soap for washing hands. CDI- PIC coached 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 (E) Wash hands after handling soiled equipment or utensils. -P Observed multiple employees touching soiled equipment and then returning to food preparation without changing gloves and washing hands. cdi- pic coached 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed multiple employees donning gloves without first washing hands and beginning food preparation cdi- pic coached, pic coached food employee

Observed no soap at rear hand wash sink. cdi- restocked 6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no hand towels at hand sink near drink station. cdi added 6-301.14 Post a handwash sign at each handsink. Observed no hand wash signs at hand sinks

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed multiple food employees failing to discard gloves at task end, instead wearing them all about the kitchen handling various equipment handles. CDI- PIC coached

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple utensils stored as clean with food residue still on them. 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 three bus tubs of cut lettuce in water at 57f. Re-temped 20 minutes later at 57f. cdi- removed to freezer to cool Observed racks of ribs cooling on top of oven at 130, moved to WIC temped 84 30 minutes later and pinto beans cooling in WIC 5Fin 30 minutes CDI- bus tubs split into shallow metal pans and removed to freezer for 30 min 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 all tcs foods in first roll top to be 47-50. CDI- removed to walk in cooler to 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of cleaning solution on hand sink and green bucket labeled sanitizer that was soapy water. cdi removed to label

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 racks of ribs cooling atop oven, tubs of beans cooling covered in kitchen and lettuce in tubs of water covered cooling in wic. cdi- cooling procedures changes 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 multiple spices or solutions unlabeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer stored in solution at o ppm chlorine

3-302.15 Wash fruits and vegetables prior to use. Observed apples and avocados at prep stations with stickers still on them.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed scoop in room temp water. 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 scoop with handle down in ice chest