CARNICERIA Y TORTILLERIA DON MIGUEL

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw pork bring stored above refried beans in WIC during inspection. Pork had dripped onto the lid of the beans. CDI - Lid was replaced and beans were moved to appropriate location. 1.5 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed employee briefly dip equipment into sanitizer before placing on drain board. Instructions on sanitizer state that items shall be submerged in solution for at least one full minute to be properly sanitized. CDI - REHS intervened and all items on drain board were placed back into sanitizer to be properly sanitized. 1.5 pts. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed short ribs in steamwell holding below 135F during inspection. See temperature chart. PIC stated they had been in steamwell for about 20 minutes. CDI - Short ribs reheated to 178F before being placed back into hot holding. 0 pts. 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 .

3-501.15 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 various items cooling in WIC from ambient while in deep, covered containers, or sealed tightly in plastic bags. Items were not cooling hastily. See temperature chart. CDI - Items sealed in bags moved to RIF. Items in deep uncovered containers moved to shallow pans and uncovered. All items achieved proper cooling rates. Repeat. 0.5 pts. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of raw chicken being stored on floor in WIC. CDI - PIC placed in appropriate location. 0 pts.

4-101.11 (A) Food contact surfaces shall be made of safe materials. - P 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed unsealed wooden spoon being used to stir cooking chicken during inspection. Replacement with spoon made of approved materials necessary. Observed cooked chicharrones being stored in a sealed, unused trash bag inside of a cardboard box that had previously stored raw chicken. CDI - PIC removed chicharrones from bag and placed in clean, food safe containers. 0.5 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed various employee belongings being stored in conjunction with or above customer foods or service utensils. Ensure all employee belongings are stored in a manner that does not promote the contamination of customer foods or service items. 0 pts.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed opened employee water bottles being stored in conjunction with clean linens during inspection. Ensure all employee beverages are stored in a manner that does not promote contamination of clean equipment, utensils, and linens. 0 pts.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed batteries in paper towel holder in main kitchen area dead and dispenser unable to provide paper towels during inspection. CDI - PIC changed batteries. 0 pts.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed many moldy jalapenos and multiple green bell peppers with signs of rot stored in WIC during inspection. CDI - All peppers voluntarily discarded. 1 pt.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at three compartment sink holding at around 50ppm quat during inspection. CDI - Compartment drained and refilled with solution maintaining 200ppm. Repeat. 3 pts. 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

3-501.15 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 various food items cooling while improperly submerged in ice baths during inspection. Items were not cooling hastily. See temperature chart. CDI - All items moved to WIC. All items began cooling properly. EHS coached PIC on more sufficient cooling methods. 0 pts. 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 wiping cloths being stored in container with 0ppm quat during inspection. CDI - Buckets refilled with properly concentrated solution. Repeat. 1 pt.

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. - Observed raw pork container stored in contact with raw chicken container in front meat case. CDI, meats separated to prevent potential cross contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine and quat sanitizer testing 0ppm. CDI, sanitizer 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 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed improper wash, rinsing and sanitizing at 3 compartment sink during manual ware washing. CDI, proper setup and use of 3 compartment sink discussed with management and staff. CDI, equipment relocated for cleaning. 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 heated picked vegetables in jar at 69 degrees F on case. CDI, foods 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 .

3-501.18 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 1 package of ham with date of preparation of 4/27. CDI, ham 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed pork thawing under running water but water at 75 degrees F. CDI, pork relocated to thaw under refrigeration.

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 1 bin of masa not labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths used to stabilize cutting boards. Observed wet wiping cloth held around waist of food employees.