EMPANADAS LOS PAISAS

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed beef and veggies in WI stored in same place in the RI cooler. CDI. PIC separated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 corn mix cooling in the RI cooler in tightly covered containers. CDI. PIC removed to the WI. 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 .

6-501.11 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 ceiling tiles in the kitchen area.

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

6-301.11 Provide soap for handwashing at each handsink. -Pf. OBSERVED no soap at hand sink during inspection. CDI. PIC added soap.

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 beef held in plastic bags in RI cooler with expired dated. Cdi. Pic voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 drain in the kitchen missing a drain cover. Needs to be covered.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food items in the cooler after cooling without covers. Repeat For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 shelves in the RI coolers.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee use phone and went directly to food prep without washing hands. CDI. Education was provided on when and how to wash hands.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food items in the cooler after cooling without covers. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw pork stored directly above ready to eat pork. CDI. PIC removed and change the storage. Repeat For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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). 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 a tray of food in the WI without date. CDI. PIC indicated it was prepped yesterday and date marked. **** all other items were dated. 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 .

4-501.11 Maintain equipment in good repair. Observed water leaks in the WI cooler.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no training of employee health to food employees. PIC stated they are all fairly new but the other manager is aware of Employee Health. EHS explained that all new employees shall be trained on Employee Health Policy the first day they are hired, so that they understand the symptoms and illnesses that are required to be reported to the manager, and the manager is taking the correct procedures to restrict or exclude the food employees reporting any of the reportable symptoms/illnesses. CDI: EHS reviewed Employee Health poster that they received from the county when getting permitted, with the PIC and new food employees. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed food-grade bag of raw beef stored directly on top of uncovered raw beef chunks inside a bin stored in the WIC. CDI: Bag was removed from bin. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple sheet trays and pans of cooked TCS food items cold holding inside the WIC without some sort of cover. PIC stated these items were not being cooled today. CDI: PIC had food employees cover these TCS food items. Keep all food items covered when not in the cooling process, to prevent contamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some TCS food items cold holding in the WIC at 41F or below, and some cold holding above 41F (see temp chart). EHS observed ambient air temp inside the WIC was temping between 43F-50F. Facility does not do temperature checks on their units, so it is unsure of when WIC went out. PIC had food employees voluntarily discard TCS food items that were temping above 41F and not in it's cooling process, and had food employees move all TCS food items temping at or below 41F into the standing reach-in cooler and WIF so that they do not go above 41F. **Facility voluntarily closed and stopped operations. PIC stated they were done prepping for the day, and EHS explained that they can voluntarily open back up for operations only when repairs have been made to the WIC. PIC contacted repairman immediately to come out to make on-site visit to check on the unit, and repairman stated he will arrive 40 minutes later to check on the unit. PIC will contact EHS when repairs have been made and WIC is maintaining TCS food items at or below 41F. **Repairman arrive on-site before EHS was done typing up the report, and stated that the WIC pipes were frozen over and he needs to melt it down and also add more freon. Repairman showed EHS video of this, and stated it would take about an hour to repair. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance. 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 .

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P observed food employee with gloves on handle trashcan. Same food employee, then removed gloves did not wash hands and dawn new gloves to work with food on the stove without washing hands. CDI coached hands washed new gloves dawned.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed chlorine based sanitizer, tested between 10 and 50 ppm CDI discarded 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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf observed cooked potatoes without date Mark cooling on speed rack and walking cooler CDI food employee date marked 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 .

3-304.14(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 slight floating debris in sanitizer bucket.