LA MESA DEL RINCON

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 chicken stored above beef and pork in the Stand Up RIC and in the WIC. -CDI- PIC rearranged storage order to reflect proper storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 several foods throughout the facility past the 7 day date marking window. -CDI- All foods that were past the 7 day window were voluntarily discarded. Observed several foods unlabeled throughout the facility. -CDI- All foods that were past the 7 day window were voluntarily discarded. 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 several foods throughout the facility past the 7 day date marking window. -CDI- All foods that were past the 7 day window were voluntarily discarded. Observed several foods unlabeled throughout the facility. -CDI- All foods that were past the 7 day window were voluntarily discarded. Facility must have a more consistent date marking system, specifically to track foods past the 7 day date marking window to ensure these foods are discarded. Told food items past 7 day window/unlabeled totaled 9. 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 2 unlabeled bleach containers near the ware washing area. -CDI- PIC labeled bottles. Ensure all chemical bottles are properly labeled.

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. Observed 3 containers of food unlabeled. Ensure all working food containers are labeled to identify contents.

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 several foods throughout “clean” pans throughout the facility with sticker residue present on the external portions of the pans. Ensure that all non-food contact surfaces are cleaned and maintained as clean.

5-205.15 Maintain a plumbing system in good repair. Observed 1 faucet handle on the 3-comp sink not working. Ensure that the faucet is repaired so that cold water faucet works. EHS notes that PIC uses the chemical dish machine for sanitization of dishes and equipment and dish machine was reading proper chlorine concentrations, however all parts of 3-comp sink must be functioning properly as designed.