503 SUPERMERCADITO

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shelled eggs stored over ready to eat foods in the front display cooler. Explained to the PIC that raw shelled eggs shall be stored on the bottom to prevent cross contamination. CDI - PIC relocated the eggs 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 Observed cut lettuce at 45F in the prep top cooler. CDI - PIC voluntarily discarded. 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 .

7-206.12 Rodent bait shall be contained in a covered, tamper-resistant bait station. -P Sanitizer at the 3-compartment sink was too high in chlorine, CDI - PIC diluted the sanitizer.

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 cooling of rice in a plastic bus pan, ice was not covering the metal pan and the rice was not surrounded by the ice, therefore the method was not effective in rapidly cooling. CDI - rice was placed in the walk in cooler to rapidly 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 .

3-304.12 (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 ice scoop stored on top of the ice machine. Store to prevent contamination,

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.Observed clean pots and pans stored around the mop sink. Locate in another area to prevent cross contamination of clean equipment

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. Observed wall around the air conditioner unit is still not smooth and easily cleanable. Explained to the owner what the issue was with the wall and to have this easily cleanable and smooth.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- Pobserved food employees Donn gloves without first washing hands. CDI- described to translator

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple utensils stored as clean with some food residue still present on them. CDI removed to re clean 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P.observed heavily soiled thermometer. CDI removed to reclean 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P observed food employees wash and rinse a set of tongs and return to service without sanitizing. CDI- removed to santiize 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed cooked chicken on hot line at 110 and fried chicken in Hh cabinet at 119. CDI reheated 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 observed shredded cabbage, lettuce, and sliced tomatoes cold held at 44-45f. CDI removed to cool 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 only 2 tcs foods not date marked. CDI date marked 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on table and not stored in sanitizer.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in top of roll top with stickers stil on them.

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 salad tongs handle down in lettuce.

4-901.11(A) After cleaning and sanitizing, equipment and utensils shall not be used until air dried or adequately drained before contact with food. Observed tight wet stacked metal pans

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed multiple residential slicers, blenders and containers. Replace with commercial equivalent

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed some pots with heavy carbon and grease accumulation on outsides. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.observed multiple pieces of equipment with heavy residue accumulation. In need of more cleaning

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. Observed no repairs or replacements from transitional list, dry food storage room still has carpet on walls, not made into office either.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee bags stored with utensils and food in dry storage 6-303.11 Provide required lighting intensity. Observed insufficient lighting in walk in cooler.