FONDA LAS CAZUELAS

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Waitress observed handling cut limes with bare hands. CDI - Employee educated on bare hand contact and discarded limes. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

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 observed on shelf above raw beef in bottom of sandwich cooler. Do not store raw chicken above raw beef. CDI - PIC corrected storage order. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pico (58F) and raw beef (62F) were above 41F in sandwich cooler. PIC stated raw beef was warm because it was used for a lot of orders the last 2 hours and the pico was made 30 minutes ago. CDI - PIC moved items to walk-in cooler to cool. REPEAT 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) Several items in walk-in cooler and in sandwich cooler were missing prep date labels. TCS RTE foods must be labeled with prep date, and used or discarded within 7 days of preparation. CDI - PIC placed prep date labels on 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 .

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Towel observed on top of pupusa maseca. Linen must not contact food. REPEAT

4-501.11 Maintain equipment in good repair. Low boy cooler is not working and not in use. Repair cooler. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine measured 0 ppm chlorine on test strip. PIC states that service company is coming today. VR - Verification by tomorrow that dish machine is repaired. 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(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Nopales and cooked beef measured 85-90F on shelf below prep table. PIC stated he finished cooking these items 2 hours ago. CDI - PIC educated on cooling and food temperatures. PIC discarded items since they were out of temperature for too long. 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 Carnitas in bottom of sandwich cooler measured 62F. Cook stated he was removing it from cooler for orders and left it out for too long. TCS foods in cold holding shall measure 41F or less. CDI - Carnitas moved to freezer to rapidly 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 .

3-501.15 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 Nopales and beef were cooling for over 2 hours out of temperature control. Use walk-in cooler or freezer to cool TCS foods after cooking. CDI - Items discarded and PIC educated on cooling methods. 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 .

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Pupusa mix observed contacting cloth towel. Linen must not contact food. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Several wet wiping cloths observed on surfaces during inspection. Store wet wiping cloths in sanitizer solution when in between uses.

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. Employee coffee cup observed on prep table. Employees must store personal beverages in a separate location, such as a low shelf. REPEAT

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Oyster tags kept at establishment did not have date oysters used written on them. Establishment must keep shellstock tags for 90 days after using them all, and they must write the date the batch was fully used. CDI - PIC educated on shellstock tags.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Queso was reheating in steam table and measured 110-135F. Use stove top or grill to reheat TCS foods before hot holding. Do not use steam table to reheat TCS foods. CDI - Employee reheated queso on stove top to above 165F. 0 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) Pans of salsa, beef, pastor, cut cabbage, and tripe in sandwich cooler were missing prep date labels. CDI - PIc placed prep date stickers on 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 .

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Towel observed on top of pupusa mix. Linen must not contact food. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Standing water in bottom of blender. Several stacks of bowls and pans on clean dish shelf were stacked while still wet. Allow utensils to adequately air dry before stacking. 0 pts.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Establishment does not have sink and surface sanitizer test strips. VR - Verification required within 10 days that establishment has acquired test strips.

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. Employee coffee cup observed on back prep table. Do not store employee drinks where food is prepared. 0 pts.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Waitress observed handling limes with bare hands. Employees must not handle ready to eat foods with their bare hands. CDI - Limes discarded and employee educated on bare hand contact. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

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. 1 pan of raw chicken stored on shelf above raw shrimp in reach-in cooler. Do not store raw chicken above raw seafood. CDI - Raw chicken moved to bottom shelf. 0 pts. 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 Dish machine was testing at 0 ppm chlorine. CDI - PIC adjusted machine and it tested at 100 ppm at end of inspection. 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

3-501.18 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) Pan of hot dogs and pan of pastor in sandwich cooler bottom were missing prep date labels. Also, several TCS RTE foods establishment takes from freezer had today’s date as the prep date. Ensure staff place prep and freeze date on these items, and then places a thaw date also on pan. CDI - Date marking procedures discussed with PIC. Items with no date or wrong date were corrected. 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Asterisk missing on aguachile and oysters that are served raw. The warning also needs to state * items are served raw or contain raw ingredients. VR - Verification required within 10 days.

6-501.111 Keep the premises free of insects, rodents, and other pests. 1 roach observed in dining room. Maintain premises free of pests. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Cut avocados in sandwich cooler still had stickers on their husks. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. 0 pts.

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. Scoop for rice stored in container of room temperature water. Do not store in-use utensils in water unless the water is maintained above 135F.

4-502.13 Single-use and single-service articles cannot be reused. Establishment reuses buckets they receive sour cream in from supplier. Do not reuse single-use or single-service items. Establishment must buy pans and containers that are easily cleanable and designed to withstand repeated washing. 0 pts.

4-502.11(A) Maintain utensils in good repair. Strainer is damaged. CDI - PIC threw away strainer. // 4-501.11 Maintain equipment in good repair. Shelves in walk-in cooler are rusted. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Replace acoustic tiles in kitchen. Repair wall damage in employee bathroom and around A/C vent near prep sink. 0 pts.