LA PACHUQUENA

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 wrapped ground beef in front display >41F. Per PIC, meat was ground that morning. EHS instructed PIC to place ground beef in freezer after preparation to cool below 41F prior to wrapping. CDI - Meat was moved to freezer for rapid cooling. - 0.5 - 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 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 for containers (4) of queso with a process date of 2/27 (discard should have been end of day 3/5). CDI - PIC voluntarily discarded out of date items. - 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 .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed whole fish thawing in bus tub of standing water. Fish was observed at 27F. CDI - PIC removed fish from water and placed in cooler to finish thawing process. - 0.5 -

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a commercially vacuum sealed large cut of meat stored on floor of walk-in freezer. CDI - PIC placed items on shelf above floor. - 1 -

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no employee onsite at time of inspection with food protection manager certification. A certified food protection manager is required to be present at all times. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed automatic soap dispenser not functional. Soap was observed in unit window. CDI - PIC provided soap in hand pump until dispenser is repaired.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed liquid pork butter (lard) stored at room temperature. CDI - PIC discarded items as time out of temperature control could not be determined. - 1.5 - 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 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 open package of pork head cheese with no date. PIC stated item was opened the previous day. CDI - PIC labeled item with seven day discard date. - 1.5 -

3-201.11(A) Use food from approved sources only.-P Observed pickled vegetables stored on top of the meat case stored in household McCormick containers. PIC stated that the food comes in from a company but does not remember the name. The food has no labels of any kind. EHS and PIC cannot determine where the food came from. CDI- Food removed and discarded. EHS advised PIC to only being in and sell food from approved sources.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer soiled with old food debris. CDI- Slicer cleaned. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed Windex spray bottle without a label. CDI- Labeled

4-502.11(B) Provide accurately calibrated thermometers. Pf. Observed thermometer not functioning. The thermometer needs a new battery. For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen area.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed one employee wash hands with gloves still on and another employee turn off faucet without barrier recontaminating hands. CDI- EHS explained/demonstrated proper cleaning procedure. Employees were observed washing hands correctly. - 2 - For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle containing blue liquid not labeled. CDI - PIC stated it was glass cleaner and bottle was labeled at time of inspection. - 1 -

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several commercially vacuum sealed meats stored on floor of walk-in freezer. CDI - PIC placed items on shelf above floor. - 1 -

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed storage containers of dry goods with loose lids and loose wrapping. -0-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed laundry detergent stored directly above seasonings and spices on shelf by rear hallway. CDI - PIC moved to lower shelf. -1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in kitchen. Per PIC, facility has pest control every 3 months. -0-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves with buildup on cutting boards. -.5-

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 buildup on shelf of meat grinder used to store cutting pieces for grinder and on floor under shelving in walk in cooler. -0-

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. -C Observed tilapia thawing in display cooler in vacuum package. CDI - PIC placed tilapia in freezer. PIC stated he will keep it frozen when selling. EHS educated PIC on requirements under the 2017 Food Code. - 1 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed chicken breast, chicken drumsticks, and queso fresco in the meat case holding above 41F. CDI-meats and cheese were put into the WIC to cool back down. REPEAT - 3 -

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 deli meats with 8 day discard date. CDI - Dates were changed to reflect a seven day discard.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of cleaner not labeled. CDI - PIC labeled the bottle at time of inspection.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. -C Observed tilapia thawing in display cooler in vacuum package. CDI - PIC released vacuum. EHS educated PIC on requirements under the 2017 Food Code. -0 points

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 spices and oils not labeled. REPEAT - 1 -

4-501.11 Maintain equipment in good repair. Meat display containing chicken, deli meats, and cheeses was not maintaining temps below 41F. Coils were observed iced over. Verification will occur within 10 days to verify proper functioning of display cooler.

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 PIC does not have an ANSI CFPM certification. -1 points REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed tripe, steak and fajita steak in the meat case holding above 41F. CDI-meats were put into the WIC to cool back down.

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 spices and oils not labeled.

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 PIC does not have an ANSI CFPM certification. -1 points

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. 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 pig skin cooling without meeting proper cooling rate. See temperature chart. CDI - PIC placed item in freezer to cool quickly. -1.5 points

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 pig skin cooling while tightly wrapped. CDI - PIC vented and placed in freezer to cool quickly. -0.5 points

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. -C Observed tilapia thawing in display cooler in vacuum package. CDI - PIC released vacuum. EHS educated PIC on requirements under the 2017 Food Code. -0 points

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 PIC did not have a procedure for cleaning vomit/diarrhea events. CDI - EHS provided educational documents and went over requirements for the 2017 Food Code. -0 points

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap in dispenser at HS. CDI - PIC provided soap.

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 pork stored over RTE cheese in WIC. CDI - PIC corrected storage order. 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. For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw chicken over raw pork in WIC. CDI - PIC corrected storage order.

2-301.14 When to Wash - P Observed employee come into the facility from the back door and put on gloves to service customers without washing hands. CDI- employee was educated on when to wash hands. Employee washed hands.

7-201.11 Store toxic materials to avoid contamination. -P Observed a can of WD-40 stored above food items on shelf in market area. CDI- WD-40 wash removed.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a containers of seasonings not labeled. CDI- PIC labeled containers.

6-501.111 Keep the premises free of insects, rodents, and other pests. Flies noted in market area.

4-205.10 Food Equipment, Certification and Classification - C. Observed skillet in market used to cook employee food that was not commercial.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open on shared dumpster. CDI- doors were closed. 5-501.16 Storage Areas, Rooms and Receptacles, Capacity and Availability - C. Observed garbage and debris laying on ground near back door. CDI- PIC cleaned area.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean splash from walls behind prep stations and saw wheel.

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 at the display case, opened package of deli ham and pork head cheese without a date. CDI. PIC placed a date on both items. PIC stated both items were opened yesterday. 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 in the display case, raw shrimp placed there 20 minutes prior to EHS took temp. Raw shrimp was on a tray sealed with plastic wrap. CDI. PIC placed tray of raw shrimp in the walk in freezer to decrease temp. Check temp log.

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 a bowl used as a scooping utensil for the seasoning. PIC removed bowl.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. OBSERVED the crevices where sliding doors to display case are in need of cleaning.

Repeat: 6-301.11 Provide soap for hand washing at each handsink. -Pf Observed Battery operated soap dispenser not working at hand wash sink. CDI, batteries replaced, soap dispenser in working order.

3-201.11 Use food from approved sources only. -P Observed containers of salsa in display case. PIC states salsa is home made and not made in store. CDI, voluntary discard by PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled slicer and meat saw. PIC states equipment is cleaned 3 times a day, sometimes more depending on customers. PIC states equipment is broken down for W/R/S after use and between different deli meats. CDI, items removed for W/R/S.

Repeat: 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 deli ham at display case and block of cheese in walk in cooler with no date mark. PIC states ham at display case and cheese in walk in cooler was cut the previous day. CDI, items date marked.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed can of Raid for residential use. CDI, item discarded by PIC.

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

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed no backflow device at mop sink. Verification required.

2-101.11 PIC shall be present during all hours of operation. -PF/2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food manager onsite. - 2points.

6-301.11 Provide soap for handwashing at each handsink. -Pf/6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed front sink missing hand soap. Observed bathroom sink missing paper towels and contain a bar of soap. Recommended to PIC to discontinue using soap because it is a vector and could spread bacteria or viruses. CDI- soap was installed/replaced and paper towels were inserted in paper towel dispenser. Fix damaged soap dispenser in front prep area. - 1 point.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef being stored over produce in walk in cooler. Observed boxed proteins stored in direct contact with cooler and freezer floor. CDI foods were uplifted and rearranged. -1.5 points.

7-203.11 Poisonous or Toxic Material Containers-Container Prohibitions - P Observed protein spray used for meats be stored in a container that was previously used for all; purpose cleaner. CDI- education on restriction use was given along with food spray being discarded. 0 points. general Comment: Inspection conducted with Jaime. Spoke to PIC about ridding deep freezer of foul odor noticed during the inspection.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed handwash would not reach more than 96 degrees. 10 day 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 queso fresco not dated when package was opened and labeled product dated for more than 7 days. CDI PIC labeled product and labels on packaged products to be changed.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic freezer in use in facility. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in walk in cooler beginning to have build up of food debris.

5-205.15 Maintain a plumbing system in good repair. Observed toilet in employee restroom in need of repair. Repeat

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Hand sink in employee's bathroom did not contain paper towels. CDI- paper towels were installed by PIC by end of inspection. 0 points.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork sausage links being stored above RTE produce in walk in cooler. CDI- Food items were rearranged. REPEAT -3 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Containers of Pico were cold holding in deli case at 42-45 degrees F. Raw chicken legs, raw chicken feet and cheese were also cold holding in between 42-45 degrees F inside of same cold hold case. CDI- Out of temp food items were aggressively cooled inside of walk in cooler. -1.5 points.

5-205.15 (B) System maintained in good repair - C Repair toilet head that contains a crack in employees bathroom. Repair slow flushing of toilet in employees bathroom. 0 points.

5-501.115 Maintaining Refuse Areas and Enclosures - C Observed food buildup along dumpster area that caused a large amount of flies to be in the proximity. Ensure that enclosure is kept clean and maintained to avoid accumulation of pest and rodents. -.5 points.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Repair damaged ceiling tiles located in back area of the kitchen near can wash. Facility shall be in good repair. 0 points.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed a container of employee food items used for personal consumption stored in area of walk-in cooler along with food for sell. Also observed a water bottle being stored over the cold hold case. CDI- Area in walk-in cooler was marked "for employee use". REPEAT -.5 points.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF There was no hot water at handsink at start of inspection (67 F). CDI- PIC noticed that the hot water heater was not working properly. Repairs were made during inspection. Facility was not allowed to prepare or sell any food items until the problem was fixed. Hot water is now over 100 F at hand sink.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken feet and chicken gizzards stored above raw pork in display case cooler. Also, observed raw chicken above raw pork in walk-in cooler. CDI- All items were reversed. REPEAT

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 pico de galo and sliced ham that were not date marked. PIC started that the pico de galo was made on Monday (4/15) and the has is now open. CDI- Items were discarded into trash. Item was marked two inspections ago.

4-501.12 Cutting Surfaces - C Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards that had deep grooves in them. REPEAT 4-205.10 Food Equipment, Certification and Classification - C Observed a skillet on shelf in back of facility. Also, observed an trailer in back of facility that has a large burner and pot in it. Items are not to be used for the preparation of any food item made for sale in the facility.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf There was no hot water at any of the sinks at start of inspection (67-75 F). CDI- PIC noticed that the hot water heater was not working properly. Repairs were made during inspection. Facility was not allowed to prepare or sell any food items until the problem was fixed. Hot water is now over 100 F at hand sink and 130 F at other sinks.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed a bag of cooked beef for employees that was stored in area of walk-in cooler along with food for sell. CDI- Area in walk-in cooler was marked "for employee use".

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken feet and whole chicken stored above raw pork in display case cooler. CCDI- items were reversed.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Equipment and utensils shall be cleaned to sight and touch. Observed dried meat debris on blade of knives stored in clean section. Also, observed dried meat debris on saw wheel. CDI- Both items were washed, rinsed, and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced tomatoes that were above 41 F (43 F). CDI- Items were placed in walk-in cooler and allowed to chill. GC due to initial rule change.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed basket of vegetables stored on the floor in walk-in cooler. CDI- Basket was placed on a shelf in cooler.

4-501.12 Cutting Surfaces - C Surface boards such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Observed deep grooves in cutting boards in prep area.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee re-contaminate hands by closing faucet without barrier. CDI, food employee e-washed hands per code.

3-201.11 Use food from approved sources only. -P Observed pork skin as well as dried beef, pic could not produce an invoice. Items not produce in establishment. CDI, PIC removed items from retail until invoice or aprproved souce is verified.

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 ham without date mark. PIC stated ham was opened more than 24 hours prio to inspection. CDI, ham labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed frozen lamb stored on the floor in walk in freezer. Lamb moved off of the floor.

2-102.12 Certified Food Protection Manager - C Observed no certified food protection manager during inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up of dried meat on meat saw. CDI, meat saw set to clean. Ensure meat saw is cleaned at least every 4 hours or after every use.

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 cheese and ham without date mark. PIC stated ham was opened more than 24 hours prior to inspection. CDI, items marked.

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