PASTELES LA ANDINITA

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed serving window open without mesh screening. Install screening. Repeat.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - PIC present lacks CFPM. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). - P - Observed employee scrub hands for less than 5 seconds during handwashing process after handling the register. - CDI - Education provided. Employee properly washed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf - Observed sanitizer bucket stored in hand sink upon EHS arrival. - CDI - PIC removed sanitizer bucket from hand sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed various TCS items stored in RIC holding above 41F (see temperature chart). Per PIC, items have been in unit since 7AM. Items stored near doors had issues while items in the back of the unit did not. PIC stated doors are opened frequently throughout the day. Only one refrigeration unit available on MFU. - CDI - PIC voluntarily discarded items TCS holding above 41F. *NOTE: EHS will conduct follow up visit next week to implement risk control plan for cold holding. If facility unable to demonstrate ability to properly cold hold TCS items at 41F or below throughout the duration of the RCP, additional refrigeration equipment will be required to be installed. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed various squeeze bottles of condiments lacking labels. Label.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed serving window open without mesh screening. Install screening.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed multiple packages of canned sodas stored directly on the floor of the MFU. Maintain at least 6 inches off the floor.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed food handling employee lacking hair restraint. Ensure all food handling employees utilize hair restraints.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tray of 15 chicken empanadas that were held above 41 F in refrigerator. PIC stated that items were prepared two days ago, according to the date listed on tray. CDI- one tray of 15 empanadas was discarded into trash. Ambient air temp of refrigerator was observed to be below 41 F. REPEAT (full points). 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed various TCS items holding above 41F in RIC (see temperature chart). Per PIC, items were prepared this morning and placed on MFU around 7AM. PIC stated generator is not used during transport because commissary is less than 10 minutes away. EHS directed PIC to use generator during transport. EHS also directed PIC to ensure items are cooled properly and placed on MFU at 41F or below. Ambient temperature of RIC observed below 41F. - CDI - PIC added ice to items. EHS observed temperatures recover prior to departure. 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 .

5-205.15 Maintain a plumbing system in good repair. - Observed leak at hot water heater. Repair.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed PIC wash hands briefly with no soap, less than 20 seconds. CDI-PIC properly rewashed hands with soap and over 20 seconds. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed PIC wash hands then turn off faucet with bare hands. CDI- EHS coached PIC and PIC properly rewashed hands and turned off faucet with paper towel barrier.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed through conversation with PIC that utensils are washed, rinsed, and sanitized every 6 hours. CDI- EHS educated PIC on w/r/s all food contact surfaces every 4 hours. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC with no head covering on during inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloth stored on counter. CDI- PIC placed wiping cloth into properly concentrated sanitizer bucket.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed QAC tablets in use for 3 comp sink. No QAC test strips provided during inspection. Only chlorine test strips available. Verification required within 10 days.

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 PIC did not provide EHP information. CDI provided PIC with EHP policy poster and link to more information. For more information on employee health policy please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door to MFU left open. Keep door closed or install screens.

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. Clean buildup from exterior of fryers and shelving on unit.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one wiping cloth not store in sanitizing solution in-between use. CDI- PIC placed wiping cloth in sanitizing solution. -zero-

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 single-service cups stored next to hand sink without a sleeve for protection. CDI- cups were placed in sleeve. REPEAT (half points due to severity).

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single-service bags stored on the floor. CDI- PIC placed bags on the shelf.

6-301.11 Provide soap for handwashing at each handsink. -Pf; Soap dispenser at hand sink was observed not dispensing soap. CDI. Soap was provided upon request. Please repair dispenser. 5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf; Observed ladle stored inside hand sink at beginning of inspection. CDI. Requirements discussed and ladle was removed.

2-501.11 Clean-up of Vomiting and Diarrheal Event No cleanup procedures for V&D events. CDI by giving PIC V&D documents.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door open on unit upon arrival. Keep door closed or use screen to protect from insect entry.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC without hair restraint when working with food.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed QAC tablets in use for 3 comp sink. No QAC test strips provided during inspection. Verification required within 10 days.