LAS DELICIAS SABOR LATINO

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 in container of water. No running water was available. CDI - PIC arrived with water for truck tank and employee washed hands properly. - 2 - 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded lettuce in prep reach in holding above 41F. All other TCS items were observed at 41F or below. CDI - PIC moved lettuce to upright refrigerator. 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 .

5-103.12 Provide water under pressure to all fixtures.-Pf Observed no water under pressure available on unit. CDI - owner arrived with portable tank to fill truck tank. - 0.5 -

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop stored in ice with handle in contact with product. CDI - PIC placed scoop with handle up. - 0.5 -

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no detectable chlorine sanitizer in 3 third compartment of ware washing sink. CDI - PIC remained solution at proper concentration. - 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 sugar and oil bottles in the facility that were unlabeled. All working food containers must be labeled.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard being used as a non-food contact surface in the facility. The cardboard was soil. Replace with a non-absorbent material. 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 garden hose being used to fill potable water tank on food truck. Hose needs to be designed for drinking water or an RV/Marine hose. VR will occur within 10 days to verify hose has been 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 build up of residue and debris present on the exterior of equipment especially on the sides and back of stove and fryer. Clean more thoroughly and frequently.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handle raw chicken with gloves then go to complete other tasks with raw chicken gloves. CDI- gloves removed and hands washed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beans, and beef holding below 135F. CDI- Both reheated to 165F. 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 raw diced beef and raw marinated chicken wings in stand-in reach-in cooler with temperatures above 41F. Per PIC , food items had just been prepared less than 40 minutes from the start of the inspection.-CDI-PIC was educated and food items were placed in WIC for rapid cooling. Points not escalated due to improvements. 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 .

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed small to go container w/out handle inside the Maseca ( flour) container and entire scoop/ with handle submerged inside the ice bin.-CDI- PIC was educated and both items were replaced with clean utensils with proper handles.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf-Observed QUAT sanitizer strips and not chlorine strips. Per PIC they were using QUAT but now have switched over the chlorine. -CDI-Owner bought new chlorine test strips.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cut cabbage, lettuce, and shredded mozzarella above 41F less than 3 hours. Items placed on ice with food grade barrier to reach 41F. 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 .

3-302.15 Wash fruits and vegetables prior to use. Avocados in prep top with labels attached. Avocados removed to be rewashed and labels removed.

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 lettuce and cut cabbage in plastic shopping bags.

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 tortillas and other RTE foods in RIC. CDI- storage order rearranged. REPEAT -3 pts- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed 2 containers of refried beans hot holding at 102F. CDI- beans reheated on stovetop to 165F. -0 pts- 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in bucket of quat sanitizer at 0ppm. CDI- bucket remade and tested at 200ppm.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed quat and chlorine test strips in facility however both sets of strips were wet and therefore unusable. Verification visit will occur no later than 6/21 to ensure that facility has test strips. REPEAT

General Comment: 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed pot of whole tomatoes and employee drink stored inside handsink basin. CDI: all items removed from handsink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed opened package of raw chorizo stored above tortillas and other RTE foods inside upright reach-in cooler. CDI: storage order was corrected.

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 made available. CDI: quat sanitizer was brought from meat market and made up at proper concentration.

General Comment: 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 no label on container of maseca and oil squeeze bottle. Labeled during inspection.

General Comment: 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test strips available for testing quat sanitizer. CDI: strips made available and provided during inspection.