EL VENENO

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer bucket on the bottom shelf of the prep table with clean utensils. CDI PIC moved the sanitizer bucket.

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 employee food and drinks on the bottom shelf of the prep table with utensil and single-service items. CDI PIC moved employee food and drinks.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed a metal container with build up being stored as clean. CDI: Employee returned item to be W/R/S.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed a spray bottle of quat santizer being stored at 3 compartment sink, however no quat test strips were available. CDI: PIC dumped out spray bottle of quat sanitizer as a spray bottle containing chlorine sanitizer was available as well as chlorine test strips.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed boxes of unwashed produce being stored on top shelf of WIC above ready to eat foods. Store unwashed produce separate from ready to eat foods. REPEAT.

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: 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 . Observed a covered plastic container of green sauce cooling in walk in cooler at a rate insufficient to reach cooling parameters. CDI: PIC placed green sauce in an uncovered metal container to rapidly cool.

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 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 Observed PIC carrying approximately six (6) washed limes with bare hands. CDI-EHS educated PIC on barehand contact restrictions and PIC placed limes in a separate container to be washed again prior to use. EHS reviewed handwashing and ready to eat food handling with PIC and employees.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed five (5) pineapples on WIC shelves stored above bins of washed produce and one (1) box of unwashed mushrooms stored within MFU standing RIC above ready to eat food and beverages. CDI - PIC and EHS adjusted storage order and discussed proper storage of unwashed produce. For more information on food storage order 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 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) Observed two (2) portions of non date mark exemptTCS foods (Cooked barbacoa in MFU standing RIC and tomato based arbol sauce in squeeze bottle in MFU prep unit) with no date marks. All other TCS foods were date marked and cold holding properly. CDI - PIC voluntarily disposed of undated food. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one (1) spray bottle of unlabeled QAC sanitizer on MFU. CDI - PIC labeled bottle with dry erase marker.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed five (5) relatively durable plastic containers stored at dry storage shelves with moisture within. CDI - EHS demonstrated separating containers out and stacking to allow air drying. Note: Containers were marked with microwave and food safe labeling, and showed no signs of wear or cracking after being washed and reused. Dispose of any non multi use plastics or packaging showing signs of wear, erosion, or cracking after wash, rinse, and sanitizing.

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 paint chipping on surfaces of handheld lime juicer located in dry storage. CDI- PIC removed item to be discarded and replaced.

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 lids of sauce bottles with food residue stored as clean in dry storage area. CDI- PIC removed items to be cleaned. Increase cleaning frequency.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employee health posters in English and Spanish; however, observed no signed documentation of health training on MFU. CDI - EHS provided blank Food Employee Health Agreements in English and Spanish. EHS advises PIC to sign posted employee health posters as documentation of training. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 two (2) open bags of mozzarella cheese in prep unit with no date marks. Per conversation with PIC and observation of properly date marked cheese bin, bags were opened on day of inspection. All other TCS foods were date marked accordingly. CDI - EHS wrote date of opening (6/28) on bags of cheese. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one (1) spray bottle of unlabeled QAC sanitizer. Observed one (1) spray bottle of bleach sanitizer with fading label. CDI - EHS relabeled bottles with dry erase marker. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bottle of bleach sanitizer over concentrated (EHS test strips briefly turned black, then faded white.) CDI - EHS diluted spray with water as needed until spray was approximately 100-200 ppm chlorine.

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) containers of non TCS tomatillo sauce with no labels. Use direct or station labels to identify working container contents.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC engaged in minor food prep (Dispensing cup of aqua fresca) with woven bracelet. Remove all jewelry other than plain rings before engaging in food prep.

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 one (1) stack of taco trays adjacent to grill with exposed food contact surfaces. CDI - EHS inverted trays to prevent potential contamination.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit for chlorine sanitizer used on MFU. Observed QAC test strips incorrectly displaying sanitizer concentration (EHS test strips displayed concentration of approximately 200 ppm; PIC test strips were heavily faded. Provided test kits (strips) for both QAC and chlorine based sanitizers. A verification will occur no later than 07/08/2024.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed employees get out of personal truck, get inside mobile food unit, hand sink was not accessible, and hands had not been washed prior to employees beginning to reheat foods for hot holding. CDI-EHS educated employees on when to wash requirements and employees washed hands. 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 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 (E) Wash hands after handling soiled equipment or utensils. -P Observed employees improperly wash hands as they washed hands, turned off soiled faucet with barehands and could not dry hands because there were no paper towels on the MFU. Hands are recontaminated when employees fail to use a barrier to turn off soiled faucet. CDI-EHS educated employees on proper hand wash technique and employees properly washed hands.

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 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 Observed employee touch limes with bare hands. CDI-EHS educated PIC on barehand contact restrictions and PIC placed limes in a separate container to be washed again prior to use.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed only hand sink on MFU filled with supplies and inaccessible. Employees had not used hand sink yet, but had begun to prep food. CDI-Hand sink was made accessible and supplies were removed.

6-303.11 Provide required lighting intensity. Observed 1.26 light candles in areas of MFU where food is prepared and warewashing and handwashing occur. 20 foot candles are required in areas where warewashing and handwashing occur. 50 foot candles are required where food prep occurs.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed steak and salsa holding in reach in cooler between 43-45F. PIC stated generator stays on during transport, but today they ran out of gas in it and had to stop to refill. Unit reading ambient temperature of 40F. Foods dropping in temp by end of inspection. - 0 - 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of tortilla chips stored on the floor in the MFU. Maintain items at least 6 inches off of the floor. - 1 -