LAS PUPUSAS DELI

4-501.11 Maintain equipment in good repair. Observed stored clean five green/yellow serving mechanical serving broken with black build up. CDI - PIC voluntarily discarded items.

6-303.11 Provide required lighting intensity. Observed ceiling tube lighting in storage room not functioning resulting in 0footcandles. Replace blown ceiling tube lighting.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed in double door RIC cooked salsa verde, roja in portioned cups, and cooked chicken pieces in individual portioned bags above 41F from 1/4-1/3. See temperate chart. CDI - PIC voluntarily discarded food. 3DAY VR for unit. PIC stated unit will be repair today. PIC will discontinue use. 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 .

4-501.11 Maintain equipment in good repair. Observed double door RIC with ambient air at 60F. Digital display showed 58F and EHS's thermometer showed 60F. PIC stated repairs will be done today. No TCS foods will be stored inside until unit is fixed.

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 several food containers with original label of sour cream housing other TCS foods inside. Proper label was placed on the lid. EHS mention covering the manufacture label on food containers for long term compliance.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed several plastic NON-NSF grade containers stored clean for TCS foods hot and cold foods in RIC.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed four plastic NON-NSF grade containers housing vegetables in RIC. PIC replaced containers with NSF grade containers. 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed two large wood paddles stored clean used to prepared TCS foods with deep cracks, chips, and rough texture on handle/food contact surfaces. CDI - PIC voluntarily discarded both wood paddles. 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 rusted lower shelf of prep table in need of replacement or resurfacing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico de galo in 8-quart clear container from yesterday above 41F in RIC. CDI - PIC voluntarily discarded food. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed portion cups of salsa roja above 41F in reach in cooler. CDI - PIC voluntarily discarded food 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa roja in 8-quart clear container from yesterday above 41F in RIC. CDI - PIC voluntarily discarded food. EHS suggested using stainless steel pans or shallow containers. 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 individual cups of horchata (dairy) cold holding in customer display case above 41*F. Horchata was made around 12:30PM CDI - PIC moved roughly twelve individual cups of horchata to cool down on RIF. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of sliced tomatoes and container of salsa in prep unit above 41*F. Salsa and tomatoes were prepared around 10:00AM. CDI - PIC voluntarily discarded two containers of tomatoes and salsa. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed individual cups of red salsa and green salsa above 41*F cold holding in reach in cooler. Red and green salsa were made around 12:00PM. CDI - PIC moved two trays of red/green salsa into RIF to cool down. 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 .

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 several stained ceiling tiles above 3-comp-sink, no leaking water was observed.

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 in RIC raw marinated chicken stored on lower shelf next to raw marinated beef and uncooked beef tamales. CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed cloths stored in (bleach) sanitizer measuring under 50PPM. CDI - PIC correction concentration resulting in 200PPM.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed soiled in-use metal tongs used for grabbing food from steam table stored in stainless steel container with little water. CDI -PIC replaced tongs and added hot water measuring 152*F.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed personal water bottles stored above food prep areas throughout kitchen. CDI - PIC moved all personal items.

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 container of salt not labeled. CDI PIC labeled container.

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 utensil handle touching food in 2 dry food containers. CDI PIC lifted containers above food.

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 marinated chicken and beef cooling in reach in freezer packed tightly in deep pans. CDI PIC put food on another pan and spread out and put back 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed cut cabbage portions held in facility past 7 day requirement (4/21-4/27). CDI - EHS educated and product voluntarily discarded. -1.5- 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.

REPEAT: 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. For more information please visit: http://meck.co/FoodSafety 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. Observed stacked containers of beans, cheese and locoro pupusas cooling. CDI - Containers were relocated to reach-in freezer and staggered were they began to rapidly cool towards < 41 after 10 minutes. EHS discussed with PIC about cooling methods for room temperature foods and guidance forwarded to email on file. -1-

4-501.11 Maintain equipment in good repair. Observed damaged gasket/seal at 1x standing reach-in unit. PIC states that a replacement was ordered 2 weeks ago. Repair. -0-

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 For more information please visit: http://meck.co/FoodSafety 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. Observed pico, rice and cabbage cooling while being covered. CDI-covers were removed from items so that they can rapidly cool. REPEAT

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 working containers of seasonings and spices that were not labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloths in sanitizer with concentration of 0ppm. CDI-sanitizer was removed and new concentration was 100ppm. REPEAT

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors of dumpster to be open

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 For more information please visit: http://meck.co/FoodSafety 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. Observed pico, tomato salad and salsa cooling while being covered. CDI-covers were removed from items so that they can rapidly cool.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee prepping salsa while wearing a watch.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping rags being held on counter tops and cutting boards instead of in sanitizer.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw eggs being stored over produce and cheese in reach in cooler . CDI-eggs were placed underneath foods.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in sanitizer with concentration of 0ppm. CDI-sanitizer was discarded. New sanitizer concentration was 100ppm.

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 scoop handles in sugar, flour and rice. CDI-scoops were removed.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedure for vomiting and diarrheal events. EHS educated and provided documentation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed containers of salsa in the flip unit that was above 41F. Salsa was staked high in metal containers.CDI-cups of salsa were portioned out into another container and put into the reach in cooler to quickly cool. EHS advised PIC to not stack items past the line of the containers.

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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed lettuce cooling in the reach in while covered with a lid. CDI-lid was removed from lettuce to allow rapid cooling.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer at three compartment sink measuring over 200 ppm chlorine . CDI diluted to proper concentration .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

4-501.11 Maintain equipment in good repair. Observed gaskets on prep unit and reach in coolers in need of replacement.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pupuasas at 47 F and beef at 50 F. Pupuasas were cooled to 41 F and beef was voluntarily discarded. Unit was not holding temperature. REPEAT. VERIFICATION REQUIRED.

4-501.11 Maintain equipment in good repair. Observed reach in not recovering quickly. PIC stated the temperature read 38 when they came in that morning. Temperature while EHS was there read between 44 and 46. Ambient temperature was 48 F. Needs to be serviced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris on the outside surface of the ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut tomatoes at 44 F, pico at 45 F, and cut cabbage at 44 F in prep top. Prep unit ambient temperature was 46 F. CDI- Items were moved to a different unit to cool. VERIFICATION REQUIRED.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed salsa cups dated as prepared on 2/10 and beef dated as prepared on 2/11. CDI - Salsa and beef were discarded. REPEAT.

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 food cooling in wrapped plastic bags or in tightly covered containers. CDI - Containers were opened. REPEAT.

4-501.11 Maintain equipment in good repair. Observed prep unit ambient temperature was 46 F. Prep unit thermometer said it was set at 35 F.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed bags of slaw mix dated for 9/24. Corrected during the inspection (CDI) - Bags were discarded. -1.5pts-

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 sliced tomatoes cooling in the flip top cooler. CDI - Tomatoes were relocated to reach-in cooler. REPEAT. -1pt-

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. - Observed dishes being washed in water at 87F. CDI - Water temperature was increased. -0pts-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed tomatoes in prep unit, cole slaw and beans in RI cold holding in RI at temperatures above 41F. CDI. PIC discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf REPEAT. Observed open container of milk in the RI with no date mark on it. CDI. PIC date marked it. ****All other items were properly date marked.

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. REPEAT. Observed cole slaw, tomatoes, cooling in the RI in deep tightly covered containers. CDI. PIC removed to shallow dishes and it is cooling properly.

4-501.11 Maintain equipment in good repair. Observed one of the RI coolers is not holding food at right temperatures. CDI. PIC put in out of service and transfered the food in another RI.

5-501.17 Provide a covered waste bin in female restrooms. Observed female restroom with no covered bin. Needs to be covered.

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 damaged ceiling around the dish washing area. Needs to be repaired.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa, tomatoes, cut cabbage in the prep top with a temperature above 41F. CDI- PIC relocated items to reach in units fo more rapid cooling. REPEAT. **Points not escalated due to improvements from last inspection.**

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed beef wrapped in plastic wrap in the reach in unit with no date mark. CDI- PIC dated item to refelct 10/14.

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 a container of beef and chicken in the reach in units with tightly wrapped coverings. CDI- PIC unwrapped items to allow for rapid cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS foods cold holding above 41F, refer to temperature chart above. Per State Memo zero points are to be taken for TCS found cold holding in a facility between 42-45F on the first inspection of 2019. Several TCS foods were cold holding above 45F which is why points were deducted. CDI, EHS educated PIC on new cold holding requirement for TCS foods to be kept at or below 41F. CDI, sliced tomatoes cold holding at 48F were placed on time and will be discarded after 4 hours. All other TCS foods cold holding between 42-45F were date marked for 4 days and will be discarded on the fourth day. EHS advised PIC that cold holding equipment temperature may need to drop so that all TCS food stored inside them can hold at or below 41F. EHS will make a return visit in 10 days to make sure equipment is holding at or below 41F.

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 cook beef cooling wrapped tightly in plastic stacked in reach in cooler. CDI, beef was unstacked and moved to reach in freezer to rapidly chill. Observed cooked beef cooling in reach in refrigerator tightly covered with lid. CDI, beef was uncovered to rapidly chill.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tomato dicer stored as clean with residue present on the cutting blade surfaces. Item was taken for re-processing during inspection. Observed several plastic containers stacked with sticker debris contacting the food contact surfaces of the subsequent pans. These items were removed for re-processing. Dishes must have all residue removed during the wash section of the wash/rinse/sanitize procedures.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of bleach not labelled as to its contents. Item labelled by PIC during inspection.

3-502.11 Obtain a Variance for specialized processes.-Pf PIC stated during inspection that the chopped cabbage mix used for the pupusas in the facility is kept out of temperature controls and is instead soaked in a vinegar product. This would constitute acidification of a potentially hazardous food such that it would no longer be potentially hazardous. Processes such as this require a HACCP plan and variance approval by the NC Environmental Health Variance Comittee. PIC has elected to keep the mixture cold and date marked, instead of leaving it out of temperature controls.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed several scooping devices stored in food products lacking handles. Items were removed by PIC.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed employee touching tortillas with bare hands. CDI items voluntarily discarded. EHS trained employees on when bare hand contact is allowed and when it is not. VERIFICATION REQUIRED.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting black and pink debris on inside surfaces.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two container in hot holding unit below 135F. CDI containers were reheated in oven above 165F. See temperature chart for temperature observations. VERIFICATION REQUIRED.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed horchata, queso and atol not date marked. CDI items labeled. VERIFICATION REQUIRED.

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed medications and vitamins stored on shelf above prep table. CDI items relocated to approved location.

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 tomato sauce and atol cooling out of temperature control. CDI items placed in to smaller containers and placed uncovered in reach-in cooler to rapidly cool. Temperature rechecked at 73F. VERIFICATION REQUIRED.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed tray with tortillas stored beside stove top on trash can. CDI tray relocated to approved location.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored directly on prep surfaces.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers stacked wet.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed two boxes of single service containers stored directly on floor.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food stored on prep surface and in direct contact with customer food items in reach-in cooler.

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 45F. -P Observed leftover tamales 83F. Tamales were wrapped in a corn husk and foil and improperly cooled in a covered pan. CDI (corrected during inspection) by discarded the 16 tamales. Cooling handout provided and instruction provided to cool a single layer of tamales in the freezer and then store in refrigerator once they are properly cooled to 41F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 4 trays of pupusas filled with pork, rice and beans, cheese and Lorocco (flower buds) on the prep table at 58F. CDI by putting them in the refrigerator until cooking/ reheating for service. Inside items of the pupusas need to stay cold until heated. Cabbage/ carrot slaw and salsa need to be kept on ice or refrigerator during service. Don't leave out if items are not kept cold. Note cold hold temperature changes to 41F on January 1, 2019.

4-301.11 Cooling, Heating, and Holding Capacities-Equipment - PF Observed tamales being hot held in a cambro unit. Cambro is for temporary hot holding or transportation of hot food. Keep tamales in the steam table or get a plug in hot hold unit. Tamales moved to steam table.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop and spoon stored in room temperature water. CDI water container was emptied.

4-302.14 Sanitizing Solutions, Testing Devices - PF Observed damp chlorine test strips. Get new chlorine test strips.