LA REINA DEL SAZON CATRACHO

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P. Observed food employee fail to wash hands after wiping hands around nose orifices. CDI- EHS discussed with PIC, PIC had employee properly wash hands.

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 metal pan holding cooked chicken in the morning fail to cool through first 2 hour parameter. CDI- PIC voluntarily discarded item. 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 .

3-501.18 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 full pan of salsa, made in house, originally prepped on 6/29. CDI- PIC voluntarily discarded item. 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P. Observed household use only sprayed pesticides and powder form pesticide being used in establishment. CDI- EHS discussed with PIC, PIC removed items to be discarded.

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 establishment unable to properly cool due to continuously opening reach-in unit primarily used in kitchen area. CDI- EHS discussed effective cooling methods and will reflect changes in permit conditions. PIC removed TCS cooling within parameters to rapidly cool in walk-in freezer. 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 .

4-501.11 Maintain equipment in good repair. Observed handles of reach-in needing to be repaired. Observed floor of walk-in freezer needing 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 aluminum foil being used on lower prep shelf in kitchen. Increase cleaning frequency or remove item and repair/replace rusted shelving.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles in kitchen area under ovens.

6-303.11 Provide required lighting intensity. Observed light strip not functioning in kitchen prep and storage area. PIC currently trying to find correct sized light strip.