ANTOJOS LOCOS

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee with active certification must be present during all hours of operation. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Employee water bottle observed in the ice in ice machine. Also, employee drink observed on prep table where fruit was being cut. Do not store items in ice machine. Employee drinks must be stored in a separate area.

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) Cabbage and tomatoes in sandwich coolers were not labeled with prep dates. TCS RTE foods must be labeled with prep date. CDI - PIC placed prep date labels on items. 0 pts. 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 .

5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. Large amount of trash bags around dumpster. Ensure that trash is picked up often enough to fit in dumpster. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present had active ANSI food protection manager certification. At least 1 employee shall be present with active ANSI food protection manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Corn in hot holding measured 120-150. Burner was turned off. TCS foods must measure at least 135F. CDI - Employee reheated corn to 170F. 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 .

REPEAT: 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one present with a food protection manager certification during inspection. -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. 2-301.15 Only wash hands in handwashing sink. - Pf. Observed only employee wash hands in the 3-compartment sink, take a customer order and transition into donning clean gloves to prepare order. Employee was instructed to wash hands at the hand washing sink. While washing hands, employee recontaminated them by turning off water supply without a barrier. CDI - Employee coached on proper hand washing procedures. -2-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed scented room spray stored with drink syrups. CDI - Employee removed. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects in the prep area. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed packaged ice cream cones stored on the floor. -0-

3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. EHS arrived at the same time as employee who opened the facility and observed ice scoops submerged in stagnant water inside dipper well. -0.5-

4-903.11(A)(C) Store single-use and single-service articles 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 stacked boxes of cups and lids stored on the floor in the dining room. -0-

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one present with Food protection manager certification during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed pack of strawberries with white build up. CDI: Item was voluntarily discarded.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P. Observed employee wash/rinse squeeze bottle then place as clean without sanitizing. CDI: Item was sanitized in 50ppm chlorine. 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 .

REPEAT 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 food debris in bottom of prep unit. Clean as needed.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed scrubbing pads being stored in hand sink next to ice machine. CDI: Items were removed.

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 bulk container of spices not labeled. Label items.

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 debris in bottom of glass door reach in. Clean as needed.

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 tile by 3 compartment sink. Repair

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager onsite during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut tomatoes and cut cabbage above 41F after more than 4 hours of cooling. CDI: Items were voluntarily discarded. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sweet milk in prep unit 1 and cojita inside prep top/unit 2 above 41F, ambient air of prep top/unit 2 was 45F. Items were moved to other refrigeration. VERIFICATION REQUIRED. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 cut tomatoes and cut cabbage cooling inside prep top which has an ambient air temperature of 45F. CDI: EHS and PIC discussed cooling methods. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects in the prep area.

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored inside 10ppm chlorine. CDI: PIC added more chlorine to bucket.

REPEAT 3-302.15 Wash fruits and vegetables prior to use. Observed cut apples with stickers still on. Ensure fruits and vegetables are washed and stickers removed.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. For more information on becoming a certified food protection manager 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 reach in cooler holding sweet milk above 41F. CDI: Sweet Milk relocated to a different refrigerator. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 no date mark on watermelon or tomatoes that PIC stated was cut yesterday. Observed no date mark on cabbage that PIC stated was cut 2 days ago or on cotija that PIC stated was opened yesterday. CDI: Products dated. REPEAT VIOLATION 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 0ppm sanitizer in bucket with wet wiping cloths. CDI: Bleach added to bucket to increase sanitizer to proper concentration.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in prep top cooler with stickers remaining. CDI: Avocados were washed and stickers removed.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no plug at dumpster. REPEAT VIOLATION This is a shared dumpster. EHS recommends that PIC contact landlord regarding getting a plug placed in the dumpster. Points will be deducted on the next inspection if plug is still not in place. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open. This is a shared dumpster.

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 baseboard coming off of wall to the left of the 3-comp sink. Have baseboard reaffixed.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written vomit and diarrhea clean up plan on site. CDI: EHS provided PIC with the one-page handout from the county. For more information 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 is not been labeled, or if the label is incorrect. -P Observed watermelon date marked for 6/19 when it was cut yesterday. CDI: Date corrected. 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 . 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 no date mark on large watermelon that has been cut off of. CDI: Date of yesterday added to watermelon. 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 .

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 spoon stored down in chamoy sauce in the prep top. CDI: Spoon removed.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no plug at dumpster. REPEAT VIOLATION This is a shared dumpster. EHS recommends that PIC contact landlord regarding getting a plug placed in the dumpster.

Repeat: 56-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at front serving area hand sink, back prep area hand sink, and restroom hand sink. CDI, paper towels provided.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. 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 diced tomato cold holding above 41F after cooling since 11AM. CDI, item discarded by employee.

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 dice tomato cooling at prep top. PIC states food was cut this morning at 11AM and for was not monitored for temperature. CDI, item discarded by PIC.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed several dented cans stored on shelf for retail use. CDI, items removed by PIC.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no plug at dumpster. Need plug.

Repeat: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC without certification.

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 procedures. CDI, PIC educated.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in back. CDI, paper towel provided.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P For more information please visit: http://meck.co/FoodSafety 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 . Observed PIC wash and rinse utensil without sanitizing and proceed to use. CDI, item returned to Wash/Rinse/Sanitize.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed no date mark on cut cabbage and cut watermelon. PIC states items were prepared yesterday. CDI, items date marked.

Repeat: 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no head covering.

Repeat: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without food safety manager certification.

6-301.14 Post a handwash sign at each handsink. Observed no hand wash sign at restroom. CDI, hand wash sign provided.

Repeat: 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraint on PIC. Repeat: 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed loose bracelet and ring on employee.

Repeat: 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single use/single service items stored on floor in hallway.

5-501.115 Maintaining Refuse Areas and Enclosures - C Observed large amount of trash bags around dumpster. PIC states dumpster is used by all businesses in building. Need cleaning.

Repeat: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without CFPM certification.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled containers stored as clean. CDI, removed for cleaning. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed edges of opening of ice machine soiled. Need cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced tomatoes cold holding above 41F. PIC states tomatoes were prepared at 1PM and placed directly in cold holding unit. EHS explained TCS foods shall be cooled to 41F before placing in prep top. CDI, item moved to freezer to cool. Tomatoes reached 41F by end of inspection.

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 no date mark on watermelon and milk. PIC states watermelon was prepared on Sunday and milk was opened on Friday. EHS explained to PIC that TCS foods that are ready to eat once opened or prepared and held more than 24 hours shall be date marked. CDI, milk dated and watermelon discarded by PIC.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of chlorine/water mix not labeled. CDI, spray bottle labeled by PIC.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles and containers of spices with no labels. CDI, items labeled by PIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of spice stored on floor. CDI, item relocated.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed large wrist watch on employee. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraints on employee.

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 container with no handle being used for sugar. Observed ice scoop handle in stored in ice.

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

Repeat: 4-502.13 Single-use and single-service articles may not be reused. Observed single use bags stored on floor. CDI, item relocated.

2-103.11 (A)-(L)Person-In-Charge-Duties - PF Observed PIC failure to ensure proper sanitization of food contact surfaces,PERSONS unnecessary to the FOOD ESTABLISHMENT operation are not allowed in the FOOD preparation, employees are practicing good hand hygiene and employees are rotinely taking food temperatures. CDI- coaching provided

2-103.11 (M) Person in Charge-Duties - PF Observed PIC failure to demonstrate adequate knowledge of food borne illness responsibilities. CDI- coaching

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage on fodo prep table with packaged food and utensils. CDI- removed

6-301.11 Handwashing Cleanser, Availability - PF Observed no hand wash soap at front hand sink. CDI- provided

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no sanitizer in facility, only residential use cleaning product not used to sanitize but to clean. CDI- coaching, bleach delivered; sanitizer made

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 cut cabbage and tomatoes not date marked. CDI- date marked

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility has no thin daimeter thermometer. VR

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 multiple scoops stored in water at room temperature.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of single service cups store on floor.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed residential crock pot. CDI- removed

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit for sanitizer.