COCO MEXICAN RESTAURANT BLAKENEY

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed 1 dented can being held alongside intact cans in kitchen prep area. CDI - PIC re-located to an area to be designated for dented goods or recalled products. -0-

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 3 raw shell eggs being stored directly atop cooked beef patties in same metal container in lowboy grill drawer. CDI - Food handler re-located eggs to proper container with other eggs. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple pans of food in WIF (not in cooling process) uncovered. Also observed a few pans of hardshell tortillas stored on shelving on cook line uncovered. -1.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observe 2 knives with food debris along FCS of blade being stored as clean. CDI - PIC re-located to re-wash, rinse, and sanitize. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 1 container of rice in WIC prepped on 10/12 cold holding at 44F. Also observed 1 container of lettuce cold holding in standing RIC at 44F, upon further questioning PIC indicated they had the lettuce out to drain and prepare for use moments before EHS arrival. CDI - PIC voluntarily discarded rice and re-located lettuce to WIC to facilitate rapid cooling. REPEAT -1.5-

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 pork tamales in prep unit of cook line from 10/6, 1 day past accepted time/temperature window. CDI - Food handler voluntarily discarded pork tamales. 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 hot dogs and sliced ham with no date marking in grill lowboy. Food handler verified prep date and placed date marking accordingly. -1.5-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 1 spray bottle in dish area with no identifying labeling. CDI - PIC verified contents to be degreaser and labeled accordingly. -0-

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 cut tomato and diced tomato, prepped today, stored in metal containers with tight fitting lids and stacked upon one another in WIC with cooling rates 0.2F/min. CDI - PIC had food employee uncover and unstack pans to facilitate rapid cooling. REPEAT -1-

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed food employee and PIC produce thermometer, upon calibration EHS observed facility thermometer at 29F and EHS thermometer at 33F. CDI - PIC produced brand new thin probe thermometer and calibrated it to ensure properly working and accurate. Voluntarily discarded old thermometer. -0-

4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed 1 spray bottle of oil used on food labeled for chemical use. CDI - PIC voluntarily discarded non-food safe spray bottle. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed doors open to shared dumpsters and excessive amounts of unnecessary items surrounding dumpsters. PIC stated they have contacted property management to address these issues as they are shared with multiple facilities. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed horchata in chilled dispenser at 43F. Per PIC horchata is made with rice flour and not cooked rice, but evaporated milk added. Label on evaporated milk states to keep refrigerated after opening. Per PIC and food employee horchata was made at 11:00am today. CDI - PIC had food employee place horchata in freezer to rapidly cool. EHS observed horchata at 39F within 15 minutes. 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 Observed canned pickled jalapeños stored in metal container with tight fitting lid on in WIC at 59F. PIC stated food employee had opened can at 2pm. After 31 minutes the temperature remained at 59F. CDI - PIC had food employee uncover and placed in an ice bath in the WIF. EHS observed item at 40F 16 minutes later. 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. Observed large bins of tortilla chips stored directly on the floor. CDI - PIC moved bins onto a crate that was 6 inches off of the floor.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two wet wiping cloths on cutting board on the cook line. Store wet cloths in properly concentrated sanitizer in between uses. CDI - Food employee placed both wiping cloths in dirty linen bag.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single use items being stored with food contact surface facing up on shelf above the cook line. CDI - PIC had employee invert all single use items.

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 employee food stored on same shelf as food for facility in reach in cooler under prep unit. Store employee food in a designated area. CDI - PIC had employee move food to separate location.

6-301.14 Post a handwash sign at each handsink. Observed handwashing signs absent at all hand sinks. CDI by installing at all sinks during inspection.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. NO POINTS DEDUCTED: Observed unwashed produce stored above ready to eat foods in the WIC. CDI by relocating produce to bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 salsa cooling in the WIF in a large 2gal + plastic container. CDI by separating into several small metal pans. 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 .

3-304.12 (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. NO POINTS DEDUCTED: Observed a dry good with a bowl used as a scoop. CDI be replacing bowl with utensils with handle.

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 NO POINTS DEDUCTED: Observed the 3 comp sink sprayer with a sagging spring. The spray hose/nozzle was below the rim of the 3 comp sink. No water was in the basin at time of inspection. CDI by installing a clamp and raising the height of the sprayer hose.