EL CHURRO DEL 8

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. Pan of chicharron measured 78F in upright freezer. PIC stated it began cooling 2 hours ago. TCS foods must cool from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - PIC reheated chicharron to above 165F to restart cooling process. Also, pan of chorizo and potatoes measured 55F in small sandwich cooler. PIC stated it began cooling last night. CDI - PIC discarded chorizo and potatoes. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Ground beef measured 125-140F in hot holding. TCS foods in hot holding shall measure at least 135F. CDI - PIC reheated ground beef to above 165F. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Red salsa and green salsa were both 46F and 52F in upright cooler. Also, picadillo de res was 47F in other upright cooler. PIC stated salsas were out while employees were portioning them earlier, and the picadillo de res was reheated and the leftover was put back in upright cooler. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved items to ice bath to cool quickly. 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) Red salsa in upright cooler had prep date label of 8-9 and had not yet been discarded. TCS RTE foods must be used or discarded within 7 days of preparation. CDI - PIC discarded salsa. No increase in severity from last inspection so kept at half credit. 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 .

3-501.15 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 Chorizo and potatoes were cooled in deep pan with lid in bottom of small sandwich cooler. Chicharron was cooling in deep pan with lid in upright freezer. Use shallow pans that are uncovered or loosely covered and place in freezer, or use ice bath with frequent stirring to cool TCS foods quickly. CDI - Chorizo and potatoes were discarded. Chicharron was reheated to restart cooling process in an ice bath. Establishment must limit amount of TCS foods that are cooled in establishment or a blast chiller or walk-in cooler will be 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 .

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. Some stacks of pans and containers on clean dish shelf were stacked up while they were still wet. Allow utensils to adequately air dry before stacking. REPEAT

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 in sandwich cooler were missing prep date labels. PIC stated they were prepared yesterday. TCS RTE foods must be labeled with prep date, and used or discarded within 7 days of preparation. CDI - PIC placed date labels on salsa pans. 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 .

3-302.15 Wash fruits and vegetables prior to use. Avocados in sandwich cooler top still had stickers on their husks. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. 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. Pans and containers on clean dish shelf were stacked while they were still wet. Allow utensils to adequately air dry before stacking. 0 pts.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed items inside the front handsink. CDI - PIC removed all items

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken over hot dogs in the reach in cooler. Observed raw shelled eggs stored over ready to eat foods - mayo, sour cream in the reach in prep top cooler. CDI- rearranged storage order of food items. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Kept at half demerits as the PIC had thought the hot dogs were raw.

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). Facility does have a datemarking system however the cut cantaloupe, cut watermelon, and preportioned cream cheese was not date marked. PIC stated these were prepped yesterday. CDI - allowed PIC to properly date mark. 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 .

7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed burn spray stored with dry foods/ingredients on shelf. CDI - PIC separated the medication.

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 cup used as a scoop for dry ingredients, observed ice scoop with handle in the ice. Handle shall be above the food product to prevent bare hand contact of the ready to eat foods. CDI - PIC corrected

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC with active ANSI food protection manager certification arrived at end of inspection. No one with active certificate present at beginning of inspection. At least 1 employee with active ANSI food protection manager certification must be present during all hours of operation. 0 points taken due to establishment still being within 210 days of permit being issued. 0 pts. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Employee ate a piece of steak and then did not wash hands before handling fryer basket. Employees must wash hands after eating. CDI - Employee educated and she washed hands.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Chicharron, chorizo and chicken all measured 118-122F in hot holding unit. Employee placed the items in the unit to reheat 1 hour ago. Use stove top or grill to reheat TCS foods to at least 165F prior to hot holding. CDI - Employee reheated all meats in pots on stove top to above 165F.

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. 2 pans of refried beans measured 45-48F in upright cooler. Beans began cooling yesterday. Establishment’s permit was conditioned that establishment is not allowed to cool TCS foods. Establishment’s permit will be amended to allow establishment to cook and cool a maximum of 3 TCS foods. Establishment must use ice bath and constant stirring. If cooling violations persist on future inspections a blast chiller or walk-in cooler will be required. Beans voluntarily discarded. VR - Verification to be done next week to check 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Lettuce, pickled cabbage, cut cabbage, cut tomatoes, and salsa measured 45-48F in sandwich cooler. PIC states that foods are put in cooler each morning around 10am. PIC moved TCS foods to upright cooler that measured 38F to cool down and will not store TCS foods in unit until it is repaired. VR - Verification required by Monday that cooler is repaired. 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 Beans were cooled overnight in upright cooler. Establishment’s permit states that they are not allowed to cook and cool TCS foods. CDI - PIC educated on cooling methods and that they aren’t allowed to cool more than 3 small batches of TCS foods. Beans 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee observed with bracelet on wrist. Food employees must not wear jewelry on their hands or wrists. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of clean pans and container stacked they were still wet. Allow utensils to air dry after washing. 0 pts.

4-501.11 Maintain equipment in good repair. Sandwich cooler is not holding food below 41F. Repair cooler before storing TCS foods in unit. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chorizo sausage stored over produce in the upright 2 door cooler. CDI- rearranged storage order of food items. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed refried beans and queso in the display hot hold unit < 135F. CDI by reheat to > 165F by PIC. 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 deli ham in upright cooler without date mark. Observed TCS foods in prep cooler without date mark. CDI by date marking by PIC. 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 .

3-302.12 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 dry foods.