A TANA EMPANADA

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 two bags of cooked chicken wings being held in prep reach in cooler and individually portioned cups of ahi tomato based sauce being stored in prep flip top cooler both items above 41F. See temp chart. Bottom portion of cooler was over filled with beverages and sauces and sauces were stacked high above fill line in top portion of cooler causing items to be above 41F. CDI: PIC placed wings on ice in cooler and removed beverages to rapidly cool as they were pulled from walk in cooler at commissary approximately 45 minutes prior and ahi sauces were placed on TPHC and will be discarded at 1pm when MFU departs location.

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 two bags of chicken wings being held in prep reach in cooler without date marks. CDI: PIC date marked wings as they were prepared yesterday. REPEAT.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed doors to MFU being held open. Keep outer openings closed to prevent pest entry.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bottle of ranch dressing being stored on floor of MFU. CDI: PIC moved bottle of ranch to shelf off the floor.

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 container of spinach and cheese empanadas being stored in reach in cooler without a date mark. Also observed containers of beef empanadas and chicken empanadas with expired date marks. PIC stated container of spinach and cheese empanadas were prepared same day as another container of spinach and cheese empanadas which did have a date mark and that containers of empanadas with expired date marks were frozen same day as prep. EHS provided education to PIC that product must be date marked with frozen date and thaw date. CDI: PIC date marked spinach and cheese empanadas and added thaw date to empanadas that were frozen.

4-501.11 Maintain equipment in good repair. Observed a torn gasket on reach in cooler. Replace torn gasket. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several bottles of sauces and condiments being stored on floor of MFU. Keep food stored at least 6 inches above the floor to protect against contamination.

4-501.11 Maintain equipment in good repair. Observed a torn gasket on reach in cooler. Replace torn gasket.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use utensils being stored on a paper towel on prep counter. Store in-use utensils on a clean portion of the food prep table or cooking equipment.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed container of chlorine sanitizer above 200ppm. CDI - PIC dumped half of container and refilled with water. Sanitizer was observed at 100ppm. - 1 -

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 three (3) trays of empanadas in RIC date marked for greater than 7 days prior (07/02, 07/17, and 07/17). Per conversation with PIC, these dates were the days during which empanadas were initially cooked and stored within a freezer. Empanadas were thawed on day of inspection. CDI - PIC and EHS attached thaw date marks (I.E. ‘Thawed: 07/26’) to empanada bins. Attach thawing dates to TCS food items once removed from freezer. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front driver and passenger doors of MFU open during hours of operation. Observed no pest entry at time of inspection. CDI - Doors were closed prior to end of inspection. Keep doors closed to prevent potential pest entry.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two (2) resealed commercial bottles of non TCS sauces (buffalo and BBQ sauce) stored directly on the ground. CDI - Bottles were elevated to readily available prep table space.

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 three (3) stacks of single service articles (fry boxes, to go boxes) stored with exposed food contact surfaces. CDI - EHS reoriented stack with no plastic wrap available; stacks with plastic covers had wrapping lifted over exposed containers.

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 cooked chicken cooling on prep table in commissary kitchen at unacceptable cooling rate (7F-25 min). CDI- Assisted PIC with corrective action and placed chicken in WIC uncovered to continue cooling process. Chicken observed at 70F mark at 1.5 hrs of cooling. 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 .

3-501.15 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 cooling on prep table outside of cooler with lid on. CDI- Lid removed and chicken placed into WIC. 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 .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at small prep room handsink. CDI - PIC refilled and PIC Anthony stated facility was in process of refilling paper towel dispensers. -0-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed disinfectant wipes stored in direct contact with single use and single service items. CDI - PIC removed from facility. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed hospital specific wipes in use for sanitizing prep tables. Product is EPA registered. CDI - PIC removed. -1-

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead crawling insects on ledge above pre-rinse section of dish machine area in small prep room. Clean. -0-

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 nonstick pans with nonstick coating peeling. Replace with smooth and easily cleanable pans. -.5-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. Provide a PIC with certification during all operating hours. PIC with certification at facility before end of inspection. -0- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 thawed empanadas with date mark of 04/24/2023. Per PIC, facility cooks filling, cools and then prepares empanadas on same day. Empanadas are then frozen and thawed while cooking on MFU. CDI - EHS educated PIC about date marking for freezing and thawing. Thaw date, today's date, placed on food. -1.5- 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 .

4-601.11(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 buildup on hood filters. Clean often enough to prevent buildup. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Empanada press soiled. CDI- cleaned while on site. For more information please visit: http://meck.co/FoodSafety 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: Mayonnaise based sauce with canned chipotles as ingredient 44.0 F. CDI- sauce pulled from refrigeration at commissary at 4:00 pm. CDI- PIC instructed to discard all sauce at end of event or 8:00 pm, whichever occurs first. EHS sent TPHC procedure document for MFU to begin using for future compliance. 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 .

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: Found mayo based sauce with canned chipotles held longer than maximum allowed. Found tomato / vinegar based sauce held longer than maximum allowed. Both were dated 8/4. Allowed to keep and discard at end of event since one day over. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC not ensuring rules for food safety are being met. Empanada fillings, hot sauce with heated peppers as ingredient, frozen empanadas in freezer not date marked. Discussion on duties of PIC during inspections going forward. Verification of implemented date marking system within 10 days.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . See # 1 above. Allowed to date with date of prep.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Green chili sauce recorded above 41F, CDI- Discarded. REPEAT. points not escalated due to improvement.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced tomatoes in flip top cooler holding at 49F. Observed cooked shrimp in reach in cooler holding at 91F. PIC stated that tomatoes and shrimp were prepared 40 minutes prior to inspection and placed directly in flip top and reach in coolers for transport. This MFU is prohibited from cooling prepared foods. Installed refrigeration shall be reserved to maintain temperatures as specified in Chapter 3 of the NC Food Code. Cooling of prepared foods must only take placed at commissary. CDI - MFUs hours of operation are less than 4 hours. Diced tomatoes and shrimp were placed on TPHC and must be discarded at the end of service. -1.5 points-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -PObserved facility had no sanitizer. CDI- bleach bought from Lowes(where set up to sell).

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed canned soft drinks on floor. CDI- removed from floor

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for chlorine. vr