SABORES DE OAXACA

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 2 pans of rice in low boy cooler measured 45-52F. TCS foods in cold holding shall measure 41F or less. CDI - PIC discarded rice. 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) Cooked nopales in upright cooler had 9-2 as prep date. 2 pans of beans in sandwich cooler had 8-30 as prep dates. TCS RTE foods must be used or discarded within 7 days of preparation. CDI - PIC discarded out of date food. Improvement 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 .

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water at 3-compartment sink measured 101F. Establishment must have at least 110F hot water to wash dishes. VR - Verification required within 10 days that hot water is repaired.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed rear hand sink blocked by multiple food containers. CDI removed. 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 observe bank of 26 less than 6 feet apart sharing one tile dispenser in one soap dispenser.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed sanitizer in the three compartment sink to be approximately 10 ppm. CDI discarded. 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. Observed boiled corn in pot at 90° sitting out at room temperature cooling for four hours CDI discarded. 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 observed some TCS foods called held about 41° CDI placed temporarily on TPHC 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 (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 almost all TCS food stored in top of prep unit not to have date Mark VR date marking. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed unlabeled spray bottle of bleach. CDI labeled.

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 multiple TCS foods cooling at room temperature. Spoke with PIC she stated they would be removed to refrigerators to cool. EHS stated that the refrigerators are not for cooling only for cold holding that they must do their cooling in their walk-in freezer. CDI. Pork and other hot foods cooling were removed to walk-in cooler or ice bath. EHS recommends acquiring large metal sheet trays for cooling. 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. observe unlabeled multiple bottles of food solutions like water and oil.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. observed box of avocado stored on the floor and open box of pineapple stored immediately adjacent to the hand wash sink where splash is a concern. Additionally, bottled beverages restored under the paper towel holder between two other hand sinks. They should be removed to avoid contamination.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. observed wiping cloth on prep surface with multiple stains.

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 handleless cup, stored inside rice cooker, and stir paddle for Port Carnitas stored on top of the lid.