FELIX EMPANADAS OPTIMIST

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink being used to hold dishes. CDI- PIC removed item and had employee begin process of cleaning and sanitizing sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shelled eggs stored above ready-to-eat sauces, washed tomatoes held in container of raw skirt steak. CDI- PIC voluntarily discarded tomatoes and re arranged order of reach-in unit. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food thermometer probe unclean while stored not in use. CDI- EHS discussed, PIC removed item to be cleaned and sanitized. *REPEAT*

4-501.11 Maintain equipment in good repair. Replaced damaged gaskets on cold holding units.

5-205.15 Maintain a plumbing system in good repair. Repair prep sink at back of establishment.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees speaker held on prep table. CDI- PIC removed item to designated area. *REPEAT*

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several bins off food not cooling unwrapped and not covered in freezer, empanadas not cooling on sheet tray in 2-door low reach-in cooler. REPEAT 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee fail to discard gloves on hands used as utensils after contacting face. CDI- EHS discussed with staff, food employee discarded gloves and washed hands prior to replacing.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food thermometer probe unclean while stored not in use. CDI- EHS discussed, PIC removed item to be cleaned and sanitized.

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 open container of pasteurized liquid eggs originally opened 1/05, crema Mexicana originally prepped 3/03. CDI- PIC voluntarily discarded items. 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 (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 empanadas held in reach-in units without date labeling. Ensure TCS foods maintained in establishment for more than 24 hours are correctly date labeled. CDI- PIC had correct label marked on container due to being within parameters. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed empanadas not being maintained with discard time per approved procedures. CDI- food employees aware of prep, applied correct time stamp.

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 stack of single-use to-go bags stored directly in front of handsink without splash shields.

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 gaskets on cold holding equipment in need of cleaning. Increase cleaning frequency. *REPEAT* points not escalated due to improvement based on previous inspection report.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone in prep area. CDI- PIC removed item to designated area. *REPEAT*

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM on duty during inspection. PIC was able to provide proof after inspection. REPEAT 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 hand washing sink with visible debris. CDI.. Hand sink was cleaned. REPEAT

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several bins off food not cooling unwrapped , not covered in freezer. REPEAT

4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean utensils stored in bins with visible debris.

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 hood vents in need of cleaning. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone in prep area.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM on duty during inspection 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 food debris in handwashing sink..CDI..Sink was cleaned out

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food in freezer unwrapped that was not cooling.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for TPHC for empanadas and fries.CDI..EHS left TPHC sheet at facility TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 in use shakers and squeeze bottles without lables.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed dishes stacked wet.

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 pans stacked as clean with stickers still intact.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no head covering. Repeat IMPROVEMENT FROM LAST TIME.

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 single use bags stored directly on the floor. CDI. PIC removed. REPEAT

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 one of the ceilings missing a ceiling tile.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees bag stored on prep area. CDI. PIC removed.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf. OBSERVED an incomplete employee health policy in the facility during inspection. CDI. PIC was given a new and completed version and also provided education on the differences.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed beans HH at temperatures below 135F. CDI. PIC voluntarily discarded. Repeat. ****all other items were holding at right temperature. 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 .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed items held on time without time tamps on them. CDI. PIC indicated that they were made less than 30m ago and time was placed on them.

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 spices in prep area without labels. CDI. PIC labeled. Repeat. ***improvement from last time

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

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 single use bags stored directly on the floor. CDI. PIC removed.

4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. -Pf- Observed facility have chemicals with no test strips that goes with them. Verification will be done in 10days.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed sauces in bucket stored directly in hand sink. CDI. PIC removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed beans HH at temperatures below 135F. CDI. PIC voluntarily discarded. 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 .

3-302.12 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 sauces and spices in prep area without labels. CDI. PIC labeled.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in the cleaned dish area. CDI. PIC removed.

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 cleaning needed on top fo the oven.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees phone stored on pre table. CDI. PIC removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer at 50ppm quart IN 3 COMP SINK. CDI. PIC increased the concentration. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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

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 single use bags stored directly on the floor and by chemicals. CDI. PIC removed.

4-501.11 Maintain equipment in good repair. Observed water leaks under 3 comp sink.

2-101.11 (A) PIC shall be present during all hours of operation. -PF- Observed no PIC present at beginning of inspection. -CDI- PIC arrived halfway through inspection. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at start of inspection. -CDI- PIC with CFPM arrived halfway through the inspection. -0- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 PIC wash hands for less than 20 seconds. -CDI- EHS educated PIC on proper handwashing procedure and PIC properly rewashed hands. 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 . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed cashier wash hands and turn off faucet without using a barrier thus recontaminating hands. 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P- Observed food employee handle soiled equipment and utensils and start to return to food prep without washing hands. -CDI- EHS intervened and asked food employee to wash hands and food employee washed hands. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed Housemade chimichurri (contains garlic and oil), cut lettuce, Housemade tomatillo salsa, heavy cream, apple empanadas and other TCS items in RIC above 41F. Observed ambient air of RIC at 44F. Observed repollo, Housemade blue cheese, Housemade Caesar dressing and other items in prep unit above 41F. Observed ambient air of prep unit at 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. **3DAY VERIFICATION REQUIRED** **REPEAT** -3- 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 .

3-501.18 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-/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 frozen cooked empanadas with no dates. Observed Housemade tomatillo sauce (contains canned tomatoes) and carne picada with no dates. Observed Housemade blue cheese (contains mozzarella) and Housemade chimichurri (contains fresh garlic and oil) dated 3/24. -CDI- PIC voluntarily properly date marked frozen items and voluntarily discarded other items. **REPEAT** -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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed oil on cook line with no label. Observed vinegar, Housemade cilantro sauce, mambo sauce and Caesar dressing in stand alone RIC with no labels. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed slaw, heavy cream and housemade tomatillo sauce above 41F in RIC. Refer to temperature chart. Observed ambient air of RIC at 46F. -CDI- PIC voluntarily discarded of items. PIC will use lowboy for TCS items until unit is repaired or replaced. **3DAY 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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/ 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 no date mark on frozen housemade empanadas. -CDI- Per PIC, items were prepared Friday. -CDI- PIC properly date marked items. -0- 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no head covering. -0-

4-501.11 Maintain equipment in good repair. Observed stand alone RIC with ambient air temperature at 46F. Repair or replace. **3DAY VERIFICATION REQUIRED** **REPEAT** -0.5-

4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. -Pf- Observed no test strips available to test sanitizer concentration of lactic acid sanitizer. **10DAY VERIFICATION REQUIRED** -0.5-

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed an employee’s beverage with no lid, stored over the prep top unit. CDI-PIC discarded the drink and explained proper placement of drinks to employee

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed tongs stored on oven handles with food contact surfaces making contact with unclean portion of cooking equipment. Avoid contamination when storing in use utensils.

4-501.11 Maintain equipment in good repair. Observed soda machine equipment leaking into a large bin on the floor. PIC stated Coke has to come out and make repairs.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee hoodie stored directly on top of single-use takeout containers and cell phones and accessories throughout kitchen. CDI-PIC moved the hoodie and an employee moved their cell phone away from the prep area.

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 for cleaning vomit/diarrheal events. CDI - Written procedures were reviewed with and e-mailed to PIC -REPEAT- -0 points-

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed no written procedures for items being held on TPHC. Establishment uses a timer to display start and discard times for empanadas. CDI - A written procedural template was reviewed with PIC. -1.5 points-

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed tongs stored on oven handles with food contact surfaces making contact with unclean portion of cooking equipment. Avoid contamination when storing in use utensils. -REPEAT- -1 point-

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 for cleaning vomit/diarrheal events. CDI - Written procedures were e-mailed to PIC. -REPEAT- -0 points-

5-202.12 Provide at least 100F water at handsinks. Observed hot water at handwashing sink only reaching a temperature of 78F. Repair handwashing sink so a hot water temperature of at least 100F can be achieved. -0 points-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI Observed no functioning thin probe thermometer in establishment. Thermometer in establishment was damaged and would not display temperatures. A verification is scheduled by August 5th, 2022 to determine if establishment is in compliance. -0.5 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without wearing a hair restraint. -REPEAT- -1 point-

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed tongs stored on oven handles with food contact surfaces making contact with unclean portion of cooking equipment. Avoid contamination when storing in use utensils. -0.5 points-

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 box of single use food containers stored on floor behind cash register. -0.5 points-

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 soap dispenser at handwashing sink not attached to wall and stored on side of handwashing sink. Reattached soap dispenser to wall. -REPEAT- -0.5 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 Observed no written procedures for cleaning vomit/diarrheal events. CDI - Written procedures were given to and reviewed with PIC. -REPEAT- -0 points-

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed employee handling soiled dishware and equipment then donning gloves to begin working with food. CDI - Employee was stopped and asked to wash hands. Employee washed hands using correct handwashing procedure. -2 points-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle of surface cleaner stored on shelving above hot holding equipment with food. CDI - PIC moved surface cleaner to chemical storage area. -0 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee working with food and clean utensils while wearing a wristwatch. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food and clean utensils while not wearing a hair restraint. -REPEAT- -1 point-

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 soap dispenser at hand washing sink not functioning. PIC provided soap. Repair/replace soap dispenser to promote as much hand washing as possible. -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 Observed no written procedures for cleaning vomit/diarrheal events. CDI - Written procedures were e-mailed to and reviewed with PIC. -0 points-

5-202.12 Provide at least 100F water at handsinks. Observed handwashing sink in kitchen not able to achieve water temperatures greater than 82F. -1 point-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food while not wearing hair restraint. -REPEAT- -1 point-

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 and residues on inner surfaces of reach in cooler. Recommend higher frequency and more thorough cleaning. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pork empanadas and mayo based sauce holding at temperatures between 47F and 48F in reach in cooler. External thermometer of reach in cooler read 48F. CDI - PIC discarded food items and will call a technician to repair cooler. Cooler had an internal temperature of 47F at end of inspection. PIC has been advised to discontinue use until repairs are made. -1.5 points-

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed blanched fries being held on TPHC with a 5 hour discard time instead of 4 hours. CDI - PIC corrected discard time. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of potatoes stored on floor in downstairs dry storage area. -0 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees in the act of food preparation while not wearing hair restraints. -0.5 points-

4-501.11 Maintain equipment in good repair. Observed reach in cooler unable to maintain cold holding temperatures of 41F. PIC has discarded all TCS items and will call a technician to repair. PIC has been advised to discontinue use of cooler until repairs are made and to hold TCS foods in remaining cold holding units.. A verification is scheduled by 7/19/2021 to determine if reach in has been repaired.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Employees did not know Employee Health Policy. CDI - PIC educated employees on the employee health policy and a poster with the information was provided by the EHS to post in the food stand.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils stored as clean with food debris on them. CDI - Utensils were moved to be cleaned or voluntarily discarded by PIC.

4-501.11 Maintain equipment in good repair. Observed fryer was not operating correctly.

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- Tomatillo and garlic/oil mix was placed in the flip top to cool. Spoke with staff about placing sauces in the reach-in to allow them to properly cool. -1pt- NOTE: TPHC document was attached to email.

2-103.11 (A)-(L)Person-In-Charge-Duties - PF Observed owner state, PIC , Felix not present he would be PIC today though he has had no food safety training. Observed PIC fail to understand proper cooling, reheating, hand hygiene and wash ,rinsing and sanitizing food utensils. VR

2-103.11 (M) Person in Charge-Duties - PF Observed PIC unable to provide reasonable knowledge of employee health and reporting requirements, symptoms or pathogens of concern. VR

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed electronic device sitting in hand sink and an empanada of the side of hand sink upon entering for inspection. CDI- emanada discarded and devie removed but sink not cleaned

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed one food employee workgin with food and changing tasks and moving about kitchen handling various surfaces and equipment without changing gloves. CDI- gloves disccarded; hands washed

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed empty 3 compartment sink while soiled potato slicer was stored on dry food storage rack uncleaned. CDI- removed to clean

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 multiple trays of empenadas(no customers present) cooling at room temperature. CDI- placed on temporary TPHC discard by 4 pm THIS FACILITY IS NOT PERMITTED FOR PRIMARY COOLING. ALL PRIMARY COOLING IS TO BE CONDUCTED AT CCK COMMISSARY.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed cooling on trays at room temperature. THIS FACILITY IS NOT PERMITTED FOR PRIMARY COOLING here at optimist location because it does not have approved cooling equipment. ALL PRIMARY COOLING IS TO BE CONDUCTED AT CCK COMMISSARY.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Oberved no thin diameter probe in facility. VR

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small knat like flying insects in kitchen.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wiping cloth in sanitizer at 0 ppm chlorine and quat.

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 food employee failure to properly wash in solution;instead attempting to wipe while rinsing and failing to have sanitizer in sanitizer compartment. VR for SOP