EL SABOR DE MI TIERRA

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tcs foods in the prep top above 41F. PIC stated that she had put them in the unit within the hour. PIC put bags of ice on top of the tcs food in the prep top and lowered the temperature to 41F 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris and sticker residue on dishes stored as clean. Per PIC, some items not in use. Ensure all items not in use are removed or maintained clean. -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** -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: 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)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed chicken hot holding below 135F. Observed fried chicken holding at ambient air, out of temperature control. Per PIC, fried chicken was prepared for a large pickup order. -CDI- PIC reheated items above 41F. EHS educated PIC about temperature danger zone and that MFU is not permitted to do any cooling. -0- 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 individual containers above Cole slaw between 43-45F. Per PIC, items were transported to MFU 1-2 hours ago. -CDI- PIC placed items in freezer to rapidly cool back down and temperatures observed at 40-41F by end of inspection. -1.5- 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D)./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 housemade ranch prepared with milk with no date mark and cooked chicharron date marked 3/2 (discard 3/8). Per PIC, both items were prepared prior day. -CDI- PIC properly date marked items. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.15 Wash fruits and vegetables prior to use. Observed some unwashed lettuce, cilantro, and limes. Per permit conditions, all items must be washed at commissary. -0-

5-303.12 A cap and keeper chain, closed cabinet, closed storage tube, or other APPROVED protective cover or device shall be provided for the water inlet and outlet. Observed no protective covering on water inlet. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a spray bottle of cleaner being stored in hand sink. CDI: PIC removed spray bottle.

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 vegetable slicer and a set of tongs with build up being stored on clean storage shelf above 3 compartment sink. CDI: PIC returned items to be W/R/S.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed open door to MFU. Keep door to MFU closed to prevent pest entry. REPEAT. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies on MFU. Keep door to MFU closed to prevent fly entry.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed a bucket of chlorine sanitizer with wiping cloths being stored on floor of MFU. CDI: PIC placed sanitizer bucket on bottom shelf of prep counter.

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 containers of chicken feet, raw beef and raw chicken being stored in reach in cooler, a container of sliced tomatoes and a working bottle of crema being held in prep flip top cooler and containers of queso in prep reach in cooler all being held above 41F. See temp chart. PIC moved some items to freezer chest and placed all other items in ice bath and placed bags of ice on top of items to rapidly cool as they had been holding for approximately 3 hours. VERIFICATION REQUIRED within 3 days to ensure units are holding foods to proper temperatures.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed screen to mobile food unit door and sliding screen door to service window both open upon arrival for inspection. Keep screens in place to prevent insect entry.

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 approximately squeeze bottles of condiments and oils lacking labels. PIC labeled all working containers.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed bucket in handwash sink. Bucket removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored over RTE foods in reach in cooler. PIC corrected food storage. Repeat. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. Observed raw chicken stored over raw bacon. PIC corrected food storage. -P. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw bacon stored over RTE cabbage in low boy cooler. CDI- PIC put raw bacon on bottom shelf. No active contamination observed. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed employee wash and rinse pan in 3 compartment sink but did not sanitize afterwards. CDI- Employee put pan back into 3 comp sink to wash,rinse, and sanitize before air drying. 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 .

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 cabbage and creme cooling in flip top part of unit. CDI- EHS suggested to cool these foods in either chest freezer or stand up reach in cooler to promote faster cooling. REPEAT Note: Per permit conditions, cooling is to be done after prep at the commissary; cooling of prepared TCS foods on MFU is not permitted. Cool all TCS food items to 41F or below prior to storing food on MFU. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door and serving window open during inspection. CDI- PIC closed door and window. EHS suggested installing screens to protect MFU from pests. 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 scrambled eggs stored in grocery bag inside of steam well. CDI- PIC voluntarily discarded bag of scrambled eggs.

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 black buildup inside of gaskets for reach in refrigeration units. Clean.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) bin of raw chorizo stored above ready to eat tortilla in prep unit. CDI - PIC changed storage order; EHS provided storage order guide in Spanish. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) plastic fry basket and one (1) bag of plantains stored in bin of open plantains. Plastic fry basket and mandolin were removed; EHS directed PIC at end of inspection to move bagged plantains. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee use gloved hands to toss chicken into flour bin, mix, and drop chicken into fryer, before slicing plantains to also be fried. CDI - EHS directed PIC to correct employee; after handling soiled equipment, chemicals, or raw food, remove gloves, wash hands, and don new gloves. EHS observed employee wash hands and don new gloves. For more information on food storage order 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 one (1) bag of cooling lettuce, prepared at commissary, with no date mark. All other TCS foods were date marked. CDI - EHS date marked bag off cooling lettuce. 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 .

3-501.15 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 two (2) portions of recently prepared food (lettuce and pico de gallo) cooling on MFU and positioned ineffectively for cooling (pan of pico stacked above separate pan in prep top; bag of lettuce sealed. Observed minimal cooling initially. CDI - PIC moved pico to open plastic bag and rotated it to prep unit to improve cooling. Note: Per permit conditions, cooling is to be done after prep at the commissary; cooling of prepared TCS foods on MFU is disallowed. Cool TCS food items to 41F or below prior to storing food on MFU. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed approximately six (6) squeeze bottles of condiments (sour cream and mayo in prep top, oil at window shelving) lacking labels. - CDI - PIC labeled all working containers. REPEAT.

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 rear door and front window of MFU open throughout inspection; observed approximately nine (9) flies in MFU. Use closed doors/windows and/or insect screens and fans to prevent pest entry.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth in red bucket at 0 ppm. CDI - EHS remade bucket using available bleach to concentration of approximately 100 ppm.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - Observed employee health policy poster on MFU but no signed copies of employee health policy. - CDI - EHS discussed requirements with PIC and provided printed copies of employee health policies in Spanish for employees to review and sign. Maintain signed policies on MFU. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. - P - Observed raw chicken stored above raw pork and beef in RIC. - CDI - PIC corrected storage order by placing raw chicken beneath raw beef/pork. 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 - REPEAT - Observed three large ziplock bags of ground beef holding above 41F in RIC (see temperature chart). Per PIC, items were placed on unit around 8AM and had not been moved since. - CDI - PIC voluntarily discarded all three bags of ground beef. - *NOTE: No point escalation due to overall improvement noted since previous inspection. Full points will be deducted at next inspection if cold holding violations occur. 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 .

3-501.18 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 three ziplock bags of ground beef dated 12/19/23, but per PIC, ground beef was cooked on 12/16/23. PIC stated items are dated based on the day the item is removed from the commissary and not the day the item was prepped. - CDI - EHS discussed date marking requirements with PIC. PIC corrected date mark labels to reflect accurate preparation date. 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 .

3-302.12 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. - CDI - PIC labeled all working containers.

3-302.15 Wash fruits and vegetables prior to use. - Observed avocados cut for service with stickers still present. Ensure all fruits and vegetables are washed prior to use and stickers are removed during the washing process.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC with inadequate knowledge of date marking, cold holding and hot holding temperatures, having an accurate food thermometer, and hot water during inspections. PIC did not have food manager’s certification. CDI: education provided with information on how to comply.

Repeat: 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not food safety certified. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Facility has 210 days of permit issuance to comply.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed no procedures for the clean-up of vomiting and diarrheal events. CDI: gave a copy of procedures in Spanish to PIC.

5-202.12 Provide at least 100F water at handsinks. Observed water at handsink not working due to issue with freshwater tank. MFU voluntarily closed and will return back to commissary to have unit serviced. VR required 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink blocked by prep unit. CDI; prep unit relocated. Observed food containers and utensils inside handsink open arrival. CDI: all items removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed no sanitizer available for use. CDI: bleach sanitizer was made up at proper concentration during inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 . Observed scrambled eggs, fried chicken, and ground beef < 135F(see temp chart) inside steam well. CDI: reheated on flat top grill to proper temperature.

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 . Observed 2 1/2 flats of shell eggs sitting on shelf at 85F. PIC stated that they were placed there ~45 minutes ago. CDI: eggs placed in pans with ice to cool down. Observed inside prep unit pico, cut cabbage, hot dogs, chicken tacos, and yuca > 41F (see temp chart). Observed inside reach-in cooler raw chicken and beef > 41F(see temp chart). PIC stated that they arrived at location around an hour ago. Items placed on time. Unit has voluntarily closed and will go back to commissary to address temp issues and cooler repair if needed. VR required.

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: 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 chicken tacos and yuca inside prep unit with no date mark that were made yesterday. CDI: proper dates placed on products.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed only a dial thick probe thermometer available for checking temperatures. VR required.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf. Observed MFU did not have water due to an issue with freshwater tank. MFU voluntarily closed down and will return back to commissary to address issue. VR required.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not food safety certified. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chorizo sausage stored over ready to eat chicken, yuca, and steak. CDI by rearranging storage order For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 steak in upright cooler in a deep 2 gallon container 85F. Steak was cooked this morning at the commissary before 11am per PIC. Steak was not cooled to 70F within 2 hours and was voluntarily discarded by PIC. Complete the cooling process at the commissary prior to placing on the MFU or hot hold the food on the MFU above 135F. 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 .