MI TIERRA CATERING BAKERY & DISTRIBUTIONS

*REPEAT* 6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - Flying pests.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. *Observed - Small Ceramic bowl in Salt Container used as scoop. *CDI - PIC removed bowl.

5-501.17 Provide a covered waste bin in female restrooms. *Observed - No covered waste bin in Restroom.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Raw Shell Eggs stored directly above vegetables in WIC. *CDI - PIC corrected storage order placing the eggs onto the bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

*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 - Large plastic container of Cut Raw Chicken cooling in WIC with no change in temperature after 25 minutes. *CDI - PIC moved item to WIF to improve cooling rate. 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 fruit flies near dish area.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. *Observed - Small Ceramic bowl in Salt Container used as scoop. *CDI - PIC removed bowl.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. *Observed - Employee cellphone and car keys stored on shelf above prep table.

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 - Plastic lidded bus tub of Empanada Sauce with cooked vegetables cooling in WIC with little change in temperature. *CDI - PIC moved item into WIF to improve cooling rate. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Sanitizer buckets below concentration at 0ppm.

4-501.11 Maintain equipment in good repair. *Observed - Quaternary Sanitizer at 3 compartment sink dispensed below proper concentration at 0-50ppm. EHS observed no replacement quaternary sanitizer available onsite. PIC contacted US foods to provide replacement quaternary sanitizer container and test dispenser to ensure its dispensing at proper concentration. PIC will sanitize using bleach until US arrives.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- *Observed - No signed documents or completed computer modules showing proof of training on foodborne illnesses and symptoms. *CDI - EHS gave PIC copy of employee health policy in English and Spanish. PIC had all staff working read, sign and date. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

*REPEAT* 3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- *Observed - Molded and rotted tomatoes stored with fresh tomatoes. Remove adulterated foods to avoid possible contamination. *CDI - PIC voluntarily discarded adulterated items.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- *Observed - No available test strips to accurately measure sanitizer concentration during time of inspection. A verification visit will be conducted within 10 days to verify establishment has test strips.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. *Observed - Employee drink stored directly on prep table. *CDI - PIC voluntarily discarded item.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- *Observed - Molded and rotted tomatoes stored in dry storage area. *CDI - PIC removed any molded or rotted tomatoes.

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf- *Observed - Fish Meat thawing in ambient temperature to be sauced then placed into WIC. Food employee stated item was out of freezer for roughly 20-30 minutes. *CDI - Food Employee placed item back into WIC.

6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - Flying pests near back dry storage area.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed a food employee turn faucet off with bare hands after handwashing. CDI, employee rehashed hands. Much improvement made since previous inspection. Points not escalated today.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed non food grade oil stored over prep area. CDI, oil relocated for proper storage.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some storage containers and plastic container wet stacked on shelf.

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P - Observed employee able to demonstrate knowledge of some reportable symptoms but not all illnesses and symptoms and no written policy in place. CDI, sample policy emailed to operator in English and Spanish. For more information on employee health policy please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed bodily fluid cleanup procedures. CDI, procedures emailed to PIC. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 several uncovered employee beverages over prep tables.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed employee pick up soiled item from ground and change gloves but not wash hands before doning new gloves and proceeding to food preparation. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Oberved food employee turn faucet off with hands after handwashing. CDI, employees rehashed hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed quat sanitizer bottle testing below 200ppm. CDI, bottle refilled to required 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

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 potato and chicken recently prepared and cooling in deep containers in walk in cooler. Cooling temperature of chicken 1 was 63 degrees F at 11:16 and at 62 degrees F at 11:47. Cooling calculation showed foods not cooling at required parameters and relocated to shallow sheet pans to rapidly cool in WIF. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed degreaser and sanitizer bottles not labeled. CDI, bottles labeled.

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 potato and chicken recently prepared and cooling in deep containers in walk in cooler. Cooling temperature of chicken 1 was 63 degrees F at 11:16 and at 62 degrees F at 11:47. Cooling calculation showed foods not cooling at required parameters and relocated to shallow sheet pans to rapidly cool in WIF. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no food thermometer available on-site for use. CDI, thermometer provided.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloth on prep surfaces.

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 bowl used as scoop. Use proper utensil with handle.