LA MICHOAZTECA

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 cut cabbage cooling since 4/23/26 holding above 41F during inspection. See temperature chart. Cooling methods insufficient to support proper cooling. See violation 33 for further details. CDI - Cabbage voluntarily discarded. 1.5 pts. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed containers of cleaners being stored above and in conjunction with customer foods during inspection. CDI - PIC moved to appropriate area. 0 pts.

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 cabbage cooling overnight in a large, covered plastic container in WIC. Cabbage did not meet cooling parameters. CDI - Cabbage voluntarily discarded. REHS recommended alternative cooling methods. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in sanitizer with concentration below 50ppm chlorine during inspection. CDI - PIC refilled buckets with sanitizer maintaining proper concentration. 0 pts.

3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. Observed faucet for utensil holder unable to provide proper velocity to maintain water and utensils free of debris during inspection. Repair necessary. 0.5 pts.

4-501.11 Maintain equipment in good repair. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed back prep unit holding above 41F during inspection. All TCS foods in unit holding proper temperatures. See temperature chart. All items moved to working units. Repair or replacement necessary. Observed various pieces of unsealed wood being used for various purposes throughout kitchen. Addition of sealant or replacement with non-absorbent material necessary. 0 pts.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. NO POINTS TAKEN: Observed unwashed produce above washed produce in the WIC. CDI by relocating. 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. NO POINTS TAKEN: Observed cooked corn at 65F, while cooling at room temp. CDI by discarding. 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 a pan of cut tomatoes and milk/water beverages not date marked. Also an observed proper dates on stickers, but the stickers used were also designed with “day indicators” on them. Advised on striking through “days” if not using the “day”. CDI, PIC allowed to date/re-date the following TCS food product(s), pan of cut tomatoes and milk/water/fruit beverages , because PIC made the beverages Saturday and the tomatoes were prepped this morning. In the future, the PIC may be required to discard food, per 3-501.18 (A), that is not dated or inappropriately dated in accordance with 3-501.17 (A), (B), or (C) 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 .

7-101.11 Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. - Pf NO POINTS DEDUCTED: Observed one spray bottle not labeled. CDI by labeling.

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: Cooked corn cooling at room temp. Corn was cooked at 10:00AM. CDI by discarding. Observed dairy/chocolate beverages/topping cooling at room temp. Products were 125-130F. CDI by placing in WIF. 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 .