LA CASETA

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 food employee fail to wash hands after returning from outside of establishment. Employee walked in and handled clean equipment and lidding for containers holding ready-to-eat foods. CDI- PIC had food employee wash hands properly before continuing.

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). SEE COMMENT BELOW. 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 . 3-501.18 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 establishment fail to date mark metal pans holding papusas in grill drawers. EHS discussed date labeling methods including writing dates on board, marking on containers or outside of drawer. CDI- PIC had date labels marked on containers. *REPEAT* 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flying insects in establishment. Establishment uses pesticide provided from US FOOD cite.

4-501.11 Maintain equipment in good repair. Observed paper towel dispenser needing repair. 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 shelving throughout establishment.

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. Clean vents in establishment blowing air over prep surfaces.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at start of inspection. CDI..CFPM came mid way through inspection. *REPEAT* For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed food employee fail to wash hands prior to donning gloves to prep food after handling orders at front of house. CDI- EHS discussed with PIC, PIC had employee remove gloves and properly wash hands before 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 stored with residue accumulation on back shelf. CDI- PIC removed item to be w/r/s.

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 grilled tomatoes fail to cool through parameters. Grilled tomatoes were being prepped held in prep sink with HH item for excess of 2 hours, per PIC. CDI- PIC voluntarily discarded item. 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 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 two containers of milk in 2D reach-in, 2 metal containers of portioned salsa mild/arbol in prep unit, all without date. CDI- PIC was aware of when items were originally opened and prepped, applied correct date labeling. Observed slaw originally prepped on 12/31 in flip top. CDI- PIC voluntarily discarded item. 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 TCS being held in prep unit and reach-in without dates. Ensure TCS foods being held or intended to be held for more than 24hrs have correct date labeling. CDI- See above code violation. 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 .

3-501.15 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 establishment fail to properly cool pan of grilled tomatoes through first parameter. CDI- see item #20. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed labeling missing on large bins on rack held at back of establishment. Containers held flour and beans, per the PIC.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at start of inspection. CDI..CFPM came mid way through inspection For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health plan. CDI.. EHS left updated plan. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed utensils and veggie diced stored as clean with food debris intact. CDI..Item were moved to 3 comp sink to w/r/s. REPEAT 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sink and surface sanitizer reading at 7.81 . CDI sanitizer was re-made to manufacture recommended amount between 2.11 to 4.30.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed flying pests throughout facility

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sliced raw unwrapped onion stored shelf in Tall RIC.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloth on prep unit.CDI..Cloth was removed

5-205.15 Maintain a plumbing system in good repair. Observed leak at dispenser at 3 comp sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed water leaking from the ceiling on cleaned dishes in the cleaned dish area. CDI. PIC removed to be washed. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple items in the facility cold holding at temperatures above 41F. 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 .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P. Observed medication stored directly by single use dishes. CDI. PIC removed

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 a hair restraint. Hair restraints are especially important at this establishment as it is open air. There is an increased risk of hair contamination in this environment.

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 missing tiles in the ceiling. Needs to be repaired. Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees items stored in same place as customer items. Repeat

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 facility has an incomplete employee health policy. CDI. Facility was provided with a newer one. Amend education provided on the differences.

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 missing tiles in the ceiling. Needs to be repaired.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees items stored in same place as customer items.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the facility during inspection. Needs to be checked. Improvement from last time. Repeat

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility in need of test strips. CDI. Pic ordered some.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored in same place as customer food.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the facility during inspection. Needs to be checked.

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 a hair restraint. Hair restraints are especially important at this establishment as it is open air. There is an increased risk of hair contamination in this environment.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility in need of test strips. CDI. Pic ordered some.

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 build up on vents in RI cooler. Needs to be cleaned. Repeat ***improvement from last time.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel at sink during inspection. CDI. PIC provided one.

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 a container of oil without a label. CDI. PIC labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed veges stored directly in front of 3 comp sink with chemicals in the sink. 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 build up on the non food contact parts of the dishes. CDI. PIC removed to be cleaned.

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. Observed buil up on vents up front and walls. Needs to be cleaned.

6-303.11 Provide required lighting intensity. Observed one of the build to be out in the hood, reducing lighting intensity. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee stuffs stored through out the facility. Needs to designate an area to store them.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager in the facility during inspection. 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 multiple uncovered food from previous days in the RI coolers. Needs to be covered when the cooling process stops.

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 opened cheese papers in the RI without dates. CDI. PIC date marked. Repeat. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies in the facility during inspection. Needs to be checked.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing a wrist band. Remove jewelry on hands and arms to adequately wash hands, wrists, and arms. -0.5 points-

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed pooled raw shell eggs stored directly over RTE sauces and beans. CDI-Pooled eggs were moved to the bottom of the reachin.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed salsa, slaw, and raw pork at 46F. CDI-The salsa and slaw were put on TPHC and the ice bags were placed on top of the pork to quickly cool.

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 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 . Observed multiple containers of prepared chicken salad with a datemark indicating it was prepared today. However, PIC stated the chicken was actually cooked yesterday at the commissary location and mixed into chicken salad today, at the establishment. CDI-EHS explained the importance of the datemark being representative of the oldest TCS ingredient. PIC corrected date marks to indicate chicken salad was prepared yesterday and will be held for no more than 7 days.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf TCS foods in tall reachin unit are unable to maintain 41F or less during peak times, and shoulder times as shown in the temp chart. VR required within 7 days. EHS explained the option of TPHC to PIC. Observed chicken that had been boiled prior to inspection. At start of inspection the chicken was 155F and in a pan surrounded by water in a prep sink. Per the establishment permit, the establishment is not allowed to cool cooked foods. This is only allowed at their commissary. CDI-The chicken was reheated to above 165F and will be held hot.

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 a hair restraint. Hair restraints are especially important at this establishment as it is open air and there are multiple fans to prevent pests. There is an increased risk of hair contamination in this environment.

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 shelving and on sides of cooking equipment. -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 cooking food while not wearing a hair restraint. CDI - Employee put on hair net. -0 points-

4-501.11 Maintain equipment in good repair. Observed potato sliced with broken handle. Observed broken and cracked plastic bus tubs storing utensils and storage containers. Replace or discard broken items. -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 handwash sink pulled away from wall in dry storage area. Recommend reattaching and re-caulking sink to wall. -0 points-

4-501.11 Maintain equipment in good repair. Observed air blades not working. PIC stated that air blades are scheduled for replacement. PIC has been advised to use alternative insect control to prevent insect entry while air blades are being repaired. -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 give to and reviewed with PIC. Post procedures in establishment. -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 preparing food while wearing a wristwatch. Remove jewelry on hands and arms to adequately wash hands, wrists, and arms. -0.5 points-

4-501.11 Maintain equipment in good repair. Observed automatic paper towel dispenser not working at handwashing sink. PIC has not been able to repair. Establishment is using paper napkins to dry hands after handwashing. -REPEAT- -0.5 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw pork, chicken salad, and salsa in reach in cooler holding at temperatures between 46F and 49F. Ambient air temperature of reach in cooler was 39F. CDI - Items were uncovered and employees were asked to limit opening reach in cooler doors. Items were able to cool to temperatures between 40F and 43F. PIC stated that reach in cooler has difficulty maintaining temperatures of 41F during hot weather but has started using smaller portion sizes to assist with cooling and cold holding. PIC has been advised to perform frequent temperature checks, remove tight fitting lids on food containers to allow for cold air to circulate in and around food product, and to move items to reach in freezer if needed. -REPEAT- -3 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed abundance of flies in establishment. Recommend controlling insects to prevent infestation or contamination of food. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed air curtains turned off at service windows. PIC stated that one air curtain is broken and makes a disruptive noise when used. PIC says air curtain is scheduled for replacement. CDI - Working air curtains were turned on at service windows. -1 point-

4-501.11 Maintain equipment in good repair. Observed air curtain broken and not working at service window. PIC turned on air curtain during inspection and it makes a loud disruptive noise. PIC was able to use remaining air curtains to help with fly control. PIC stated that broken air curtain is scheduled for replacement. -0 points-

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 3 employees wash hands and turn off faucet with bare hands. CDI - Educated employees on proper handwashing. Employees rewashed hands properly.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed automatically calibrated lactic acid sanitizer at 3-compartment sink reading too high (7.81). CDI - Sanitizer drained and PIC made bleach/water sanitizer until calibrator is repaired. VR to be done by 4/18/21.

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 curtido (cabbage) go from 50F to 79F and back to 53F. Also observed cooked eggs drop 1 degree in 16 minutes. CDI - Items uncovered and portioned out into smaller pans. Curtido moved to another fridge at a lower temperature.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pulled chicken, relleno revueltas, salsa verde, chimichurri, salsa, carne empanadas and other items in standup fridge at temperatures above 41F. See chart above. Ambient air temperature of unit is 38F but temperature gauge goes from 39F to 49F when the door is open for two seconds. CDI - All items from last night were voluntarily discarded. All other items are being placed in ice baths. VR to be done by 4/18/21.

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 cooked pork arepas and bean arepas in cold drawer not date marked. CDI - Items dated.

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 curtido and other items prepared today cooling covered and in large portions. CDI - Items uncovered and separated into two portions.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no employee health policy. PIC could not verbalize signs and symptoms. CDI- Left copy of health policy.

6-301.12 Hand Drying Provision - PF Observed no paper towels at the handwashing sink. CDI- Paper towels placed at handsink.

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 curtido and shredded chicken cooling at a rate of 0. CDI- Items vented and placed at near the fan to rapidly cool down. -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 chicken and curtido covered while cooling. CDI- Items vented.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled oil bottle. -REPEAT

6-305.11 Designation-Dressing Areas and Lockers - C Observed employee personal bags and items stored with customer food items. Make designated area for employees.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed qac sanitizer in 3 comp sink at less than 50 ppm. CDI- remade with bleach at 150 ppm

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 pork cooked at sister location, ambient cooling at 50F then 50F after 15 minutes. CDI- removed to freezer and uncovered

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cole slaw in prep top and other TCS foods in drawers not cold held at 41 F or less. CDI- placed on temporary tphc VR for cold holding

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 chicken salad and other TCS foods not date marked in top of prep unit. CDI- date marked ; VR

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled oil solution

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

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 in use utensil being dipped in hot held water at 105F.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no qac test strips and sanitizer used was qac steritabs. CDI-Swithced to bleach; they had those test strips