EL RINCONCITO DE PUEBLA

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths held in bucket with 10ppm chlorine sanitizer. CDI - PIC remade bucket, tested at 100ppm.

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 open employee beverage stored on cutting board of prep cooler. CDI by relocated to designated storage area.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cleaning supplies stored in hand sink. CDI- relocated to designated area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Keep beverages off floor.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed shredded lettuce and sliced tomatoes that did not reach 41F in 4 hours. PIC stated that foods had been prepared at 11:00pm and by 3pm they were above 41F, see temperature chart. CDI- PIC voluntarily discarded foods. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa verde over 41F in flip top due to over stacking the single serve cups, see temperature chart. PIC moved single serve cups to lower part of prep unit to cool. Observed TCS foods above 41F in cold holding drawers, see temperature chart. Observed stand up reach in cooler fluctuate between 43F and 48F ambient during inspection with all TCS foods inside above 41F, see temperature chart. PIC voluntarily discarded all TCS foods in cold holding drawers and stand up reach in cooler that had been over 41F more than 4 hours, all TCS foods had been in cold holding drawers and stand up cooler since 9am, according to PIC. PIC stated that technician has looked at stand up cooler before and has said nothing is wrong. Stand up reach in cooler will have fluctuation in temperature when lights flicker. PIC stated that equipment has been replaced since being permitted. Generator may not be able to keep up with power demands. EHS explained in depth that TCS foods can be held on 4 hour TPHC or stand up reach in cannot be used at all until repaired. Stand up reach in cooler must be able to maintain 41F and below. Repair or replace. EHS will follow up within 3 days. REPEAT 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 incorrect date label on shredded lettuce, label stated it was prepared 12/16 but it was prepared 12/17 according to PIC. CDI-PIC voluntarily discarded due to not being able to properly verify day of prep. REPEATFor 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 .

3-501.15 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 shredded lettuce and sliced tomatoes cooling in flip top portion of preparation unit. Ensure foods are cooled in reach in units where cold air can surround foods to rapidly cool. CDI- PIC voluntarily discarded foods due to missing 4 hour cooling window. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed stand up reach in cooler fluctuate between 42F and 51F ambient during inspection with all TCS foods inside above 41F, see temperature chart. PIC voluntarily discarded TCS foods that had been over 41F more than 4 hours, all TCS foods had been in stand up cooler since 7am, according to PIC. PIC stated that technician has looked at stand up cooler twice and has said nothing is wrong. EHS explained in depth that TCS foods can be held on 4 hour TPHC or stand up reach in cannot be used at all until repaired. Stand up reach in cooler must be able to maintain 41F and below. EHS will follow up within 3 days. REPEAT 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 incorrect date label on shredded lettuce, label stated it was prepared 9/2 but it was prepared 9/3 according to PIC. CDI-PIC voluntarily discarded due to not being able to properly verify day of prep. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloth stored in bucket of sanitizer at 10ppm. CDI-PIC added more bleach and concentration was 100ppm. REPEAT

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 cut grocery bags with ink used to wrap empanadas. CDI-PIC voluntarily discarded empanadas.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed faded Spanish language employee health poster, but no signed employee health documentation. CDI - EHS provided blank Food Employee Health Agreements in English and Spanish, as well as new employee health posters. PIC signed poster and placed it at adjacent wall. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) uncooked and unwashed potato stored on lid of cooked Birria steak in RIC. CDI - EHS used deli paper to place potato in single service container and place it below RTE food. EHS provided storage order guides in English and Spanish for reach in units. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food in standing RIC at temperatures above 41F. At start of inspection, EHS observed internal ambient temperature of unit at 50F. CDI - Without alteration by PIC or food employees, internal temperature fell to approximately 40F. Observed proper cooling of food items in RIC. REPEAT. Note: No escalation in point deduction due to noted improvement in cold holding; no TCS foods were left at ambient temperatures and all units were observed as functional prior to end of inspection. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed two (2) analog thermometers; however, observed no thin probe food thermometer. A verification will occur no later than 07/07/2024.

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 four (4) working containers (three oil bottles in a metal bin, and sour cream in prep unit) with no labeling. CDI - PIC labeled sour cream bottle. EHS placed station label on metal bin with oil bottles.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed container with wet wiping cloths at 0 ppm at start of inspection. CDI - Upon arrival of PIC at 11 a.m., chlorine bleach was provided and added to container to increase ppm to approximately 100 ppm.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed one (1) sealed bag of homemade chips stored above RTE food in prep unit. Per conversation with PIC, this item was designated as her lunch. CDI - PIC removed bag from prep unit.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed a team member wash hands and recontaminate their hands by turning the faucets off with their bare hands. CDI- Educated PIC on proper procedure when washing hands.

Observed refried beans, rice, steak all out on countertops instead of hot holding. CDI- Items were reheated during the inspection above 165F. Educated PIC on proper procedures regarding holding foods. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 . Observed container of rice, chicken, and ground beef without date marking present. All other RTE foods were date marked during the inspection. CDI- by date mark by PIC. Educated on the importance of date marking. Repeat 1.5 pts

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Hats or hairnets shall be worn by all employees engaging in food preparation.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee at grill touching tacos with bare hands after they were put in the to-go containers. CDI by discard. Employee put on gloves. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact 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 green soapy water container stored inside hand sink. CDI by removing container from hand sink.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed PIC’s medications stored in upright refrigerator with food items. CDI by relocating medications to labeled container on bottom shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed stand up cooler holding food between 45-50F, food was there overnight. PIC voluntarily discarded, VR REQUIRED 4/15/2023. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 1 pan of refried beans sitting on top of the hotwell. PIC said they heat it at the oven eye when they’re ready tp sue it. It was 68F. CDI-PIC voluntarily discarded. No points today, only 1 item.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed a container of bleach so strong it bleached EHS’s test strips out. CDI-EHS showed PIC what strength to look for and how to properly dilute. Bleach was diluted to 100PPM.

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 . Observed rice cooling in a plastic container at 88F. They explained they made it at the kitchen in the morning, around 9am. CDI-PIC voluntarily discarded and EHS explained they are not allowed to cool in the MFU due to space.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed open top employee beverage stored over in-use 3 comp sink. CDI by discard by PIC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 beef stored on top of hot hold unit < 135F. CDI by reheat to >165F and stored in unit. Do not leave hot foods off of temperature control.

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 shredded lettuce in prep cooler > 41F. Lettuce was stored on top of another container. CDI lettuce moved to inside of bottom container.

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 . Observed container of rice without date mark. All other RTE foods were date marked. No point deduction. CDI by date mark by PIC.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed paper towels stored inside hand sink. CDI. Paper towels were removed upon request.

3-302.15 Wash fruits and vegetables prior to use. Observed sliced avocados with stickers on rind. Please ensure all produce is thoroughly washed at commissary prior to operation. Zero point deduction.

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 clam shell to go containers stored unprotected and upright. Education provided, zero point deduction.

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 Written procedure for clean up of vomiting and discharge events not provided. CDI provided link to information and provided PIC copy of V&D cleanup poster.

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 on date marking please visit: http://meck.co/FoodSafety Observed multiple TCS foods (cooked pork, cooked chicken, refried beans, and cooked rice) stored in refrigeration without proper date mark. CDI by date marking (cooked yesterday per PIC).

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf PIC did not have an accessible food thermometer. VR required within 10 days.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf PIC did not have test strips to test sanitizer. VR required within 10 days.