DELICIOUS FOODS

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy, please visit: www.mecknc.gov/foodsafety Observed outdated signed employee health policy forms. EHP missing 6th reportable illness. CDI: EHS provided updated copy.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed a container of breaded chicken patties being held at 128F in hot box. CDI: PIC reheated chicken patties to 176F.

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) 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 a ziplock bag of cheese pupusas being held in prep reach in cooler without a date mark. PIC stated pupusa’s were prepared with mozzarella cheese on Wednesday 14Oct. CDI: PIC date marked pupusas.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed a spoon being stored in a container of hot water on grill in which water in container had build up of food soil and debris. CDI: PIC dumped soiled water and replaced with clean fresh hot water.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of hot dogs and sliced deli ham being held at 62F in prep reach in cooler and individually portioned containers of salsa being held at 47F in another prep reach in cooler that can be accessed from outside of MFU. CDI: PIC placed items in a cooler of ice to rapidly cool and placed salsa on TPHC starting from the time MFU departed from commissary. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in MFU and one insect crawling on floor of MFU. Keep MFU free of insects.

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 cardboard being used to covers floors of MFU. Remove cardboard from floor of MFU.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee rinse a knife in 3 compartment sink and proceed to don gloves to handle food without washing hands prior to donning gloves. CDI: Employee washed hands and donned gloves before returning to handle food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed packages of hot dogs and a package of sliced deli ham being held above 41F in prep reach in cooler. CDI: PIC placed items in cooler of ice to rapidly cool.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle being held under sink in which PIC was unsure of the contents. CDI: Spray bottle was voluntarily discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two crates containing food items being stored on ground outside of MFU. Store food items at least 6 inches above the floor to prevent contamination.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee handling food at grill while wearing several bracelets and a wrist watch. Remove jewelry on hands and arms while preparing food.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed a stack of single use to go containers being stored outside of their original packaging right side up on prep counter. CDI: PIC inverted containers to prevent contamination.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. - Observed water bottle stored above food prep area. - CDI - PIC moved water bottle away from food prep area.

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 black build up on floors with emphasis in hard to reach areas. Clean and increase cleaning frequency to maintain clean.

4-501.11 Maintain equipment in good repair. Observed minor rusting to shelving in reach in cooler. MFU has replaced some shelving in reach in cooler. Points not escalated.

3-302.15 Wash fruits and vegetables prior to use. - Observed unwashed tomatoes, lettuce, and onions stored on unit. Per PIC, items are cut as needed on MFU. Ensure items are washed at the commissary prior to being placed on MFU per permit conditions. Items can be cut on unit as needed after being washed at commissary.

4-501.11 Maintain equipment in good repair. - Observed rusted shelves in lowboy unit. Repair/replace shelving.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed window screens held up between uses. Close these between uses. -1-

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed soil and debris on outside of Styrofoam cups for drinks at the lip area. CDI - PIC voluntarily discarded. -.5-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed facility with out dated health policy. CDI provided copy and emailed electronic copy.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety 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 lettuce and carnitas above 41F. CDI lettuce placed on TPHC and carnitas reheated to 165F and kept hot.

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 For more information please visit: http://meck.co/FoodSafety 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 . Facility made carnitas this morning and did not verify product reached 41F or below before storing on the truck for service. CDI items reheated for hot holding.

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; Procedure not provided. CDI. Education provided and handout given to PIC during inspection.

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. Prep cooler racks were observed chipped/flaking. Please repair/replace as needed. Zero point deduction.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed facility did not yet have an employee health policy reflecting the current rules. CDI - reminded PIC that the email they received from Stephen Graham about the new rules effective October 1, 2021, has a link on the bottom for the current employee health policy. Have every employee read, understand, and sign this form.

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 plan for clean up of V&D events. CDI - Reminded PIC that a written policy is now required and a copy of one such plan is available in the email mentioned in item #3.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in labeled bucket containing sanitizer but sanitizer concentration was 50 ppm free chlorine. PIC corrected by adding bleach until concentration measured 100-200 ppm free chlorine.

4-501.11 Maintain equipment in good repair. Observed undercounter cooler racks were in poor repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes cold held at 45F. CDI- placed on temporary TPHC

6-202.15 Protect outer openings of establishment from insect or rodent entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed some small flies in the unit. Observed holes in the screen at the front door. NOTE: Inspection occurred at the units commissary.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf- Observed several portable and flip top cutting board in need of resurfacing due to deep cuts and grooves. Also observed unfinished wood being use to cut raw meats. CDI- unfinished wood was voluntarily discarded but he PIC.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed minor food debris build up on cold holding equipment and cooking equipment.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed plastic cups stored in the hand sink. CDI- EHS moved items out of hand sink to wash hands.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed wet wiping cloth stored on prep top.

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 utensils in water at 112F.

4-501.11 Maintain equipment in good repair.-REPEAT- Observed cold hold equipment shelves and doors in need of repair.

3-501.19 Time as a Public Health Control - P,PF- Observed unit using a six hour TPHC for several cold TCS foods. However, PIC could not provide proper written procedures for 6hr TPHC. Also, cut lettuce (77F), sour cream (80F), green salsa (80F), red salsa (81F), sliced tomatoes (77F), and diced tomatoes (80F) were all above 70F. PIC voluntarily discarded all items above 70F. A VR will occur no later than 6/11/19 to ensure PIC provides proper written procedures for 6hr TPHC.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - REPEAT- Observed front door open during the units operation without protection from out door pests. 6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flies throughout the unit.

4-501.11 Maintain equipment in good repair.- Observed cold hold equipment functioning at 70F. Unit is using TPHC for cold TCS foods. Observed shelving in low boy cooler starting to rust.

5-304.13 Protecting Inlet, Outlet and Hose Fitting - REPEAT- Observed water outlet not in use and without protection. Provide a cap or cover.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed beef burgers (125F) and pork tamales (127F) both below 135F. CDI- An employee reheated both items to well above 165F. See temp chart.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed metal sanitizer container with wiping cloths stored inside without proper labeling. CDI- PIC labeled the container.

6-202.15 Protect outer openings of establishment from insect or rodent entry.- Observed the front door open during the inspection without protection from outdoor pests. Keep door closed or provide a screen.

5-304.13 Protecting Inlet, Outlet and Hose Fitting - Observed water outlet, not in use, without protection. Provide a cap or cover when not in use.