NOHEMY COMIDA SALVADORENA

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 improper storage order of raw animal foods within prep units (raw comminuted beef above chicken above steak.) CDI - EHS reviewed storage order with PIC, reorganized storage, and provided reach in cooler storage order chart. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) relatively clean condiment bottle (mayo) in contact with washed produce (cut tomatoes) in prep top. CDI - EHS rotated mayo to available separate storage. REPEAT. No escalation in point deduction due to some improvement; fewer portions of ready to eat food were contaminated by improper contact or raw animal foods within cold holding storage. 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 four (4) portions of RTE food (salsa and salsa verde to go cups bin, cooked rice bin, mozzarella cheese bags) lacking date mark labels. Per PIC, items were prepared yesterday. - CDI - PIC appropriately date marked items with the previous day’s date. (11/13) 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 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 one (1) unlabeled squeeze bottle (grill oil) at foil lined prep area. CDI - PIC identified container contents and EHS labeled accordingly.

3-302.15 Wash fruits and vegetables prior to use. Observed two (2) portions of unwashed produce (uncut pineapple with stickers, box of uncut avocados) stored on MFU. EHS advised PIC to wash produce prior to storage. REPEAT. Note: No escalation in point deduction due to differing circumstances in violation; EHS observed washed and ready to eat produce in prep units. No cut produce was observed with stickers or residue. ALL produce is to be washed before storage on MFU.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean, mini cleaver knife stored between MFU wall and electrical line. CDI - EHS removed improperly stored utensil and rotated to three compartment sink for corrective cleaning.

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf Observed no bleach on MFU at time of inspection. A verification will occur no later than 11/24/2025.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) pan of raw chorizo stored above pan of RTE Papusa mix in prep cooler. CDI - EHS rotated RTE food and raw animal food to prevent potential contamination. EHS provided PIC with reach in cooler storage guides in English and Spanish. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (2) relatively clean condiment bottles (ketchup and mustard) in contact with washed produce (radishes and cut peppers, respectively) in prep unit. CDI - EHS rotated ketchup to available separate storage. REPEAT. 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 one (1) bag of unopened coleslaw mix (along with unwashed avocado bag and box of unopened tortilla packages) stored on cart outside of MFU. Observed three (3) TCS food portions (Papusa mix, sour cream, raw chicken) in prep units above 41F. Upon observation, prep unit ambient temperatures were below 41F. Per conversation with PIC, coleslaw and other non TCS ingredients had been purchase approximately 30 minutes prior for storage on MFU and food items above 41F in cold holding had been left on table prior to EHS arrival. CDI - EHS observed corrective cooling of TCS foods in prep units. 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. - Pf - Observed two (2) portions of RTE food (salsa verde to go cups and pupusa mix) lacking date mark labels. Per PIC, items were prepared yesterday. - CDI - PIC appropriately date marked items with the previous days date (07/16) 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-303.11 After use as a medium for cooling the exterior surfaces of FOOD such as melons or FISH, PACKAGED FOODS such as cannedBEVERAGES, or cooling coils and tubes of EQUIPMENT, ice may not be used as FOOD. -P EHS observed PIC offer bottled beverage to visiting staff member (non paying customer) during inspection. PIC offered cup of ice utilized to hold canned and bottle beverages cold in cooler. CDI - EHS reviewed ice conditions with PIC; once used as a coolant in direct contact with packaged food, ice can not be used or sold as a food product.

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocados in prep units bins in direct contact with cut tomatoes and peppers with stickers attached. Wash all produce thoroughly to remove stickers and label residue prior to cutting and storage as ready to eat food.

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 two (2) sides of raw beef in reach in freezer stored within grocery bags. Utilize durable food safe packaging (foil, ziplock bags, etc.) to store food.

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 minor food soil and grease buildup on fronts of stove and storage doors. Clean as needed to prevent soil accumulation.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - Observed PIC without food protection manager certification. PIC demonstrated knowledge by answering questions during and after inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) relatively clean bottle of ketchup in contact with unwashed tomato in prep unit. CDI - EHS rotated ketchup to available separate storage.

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 one (1) half head of lettuce and bin of numerous single serving salsa cups (approximately twenty (20)) in calibrated cold holding units above 41F. Per conversation with PIC, these items were prepared on the MFU greater than 4 hours prior on the day of inspection. CDI - PIC voluntarily disposed of improperly cooled food. EHS provided cooling charts in Spanish and English. 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 .

3-501.18 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 one (1) pan of bagged slaw portions held in prep unit with a date of 3/10. All other food items were properly dated and within time/temperature window. CDI - PIC voluntarily disposed of out of date food item. 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 See aforementioned improperly cooled items (wrapped lettuce half, salsas left at ambient for extended period of time.) CDI - EHS provided cooling charts to PIC in Spanish and English. Cooling on MFU is limited to ambient temperature foods cut or portioned and cooled within cold holding equipment (I.E. chopped tomatoes, salsas left at cups) 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no calibrated thin probe thermometer. PIC presented analog thermometers during calibration. A verification will occur no later than 03/28/2025.

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 five (5) unlabeled squeeze bottles and containers (grill oil, steak sauce bin, hot sauce bin) at foil lined prep area. CDI - PIC identified container contents and EHS labeled accordingly. REPEAT.

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

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf - Observed green bucket and dish soap stored in handsink upon arrival. - CDI - PIC removed items blocking handsink to allow the sink to be accessible for employee use.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - Observed rice holding below 135F on stove (see temperature chart). Per PIC, rice was being cooled to be stored in lowboy. Cooling of hot foods is prohibited per permit conditions due to lack of adequate equipment. All cooling of hot foods must occur at commissary. PIC stated rice was cooked at 12PM. - CDI - Rice rapidly reheated to above 165F to be hot held and discarded at the end of service. 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 - REPEAT - Observed various TCS items holding above 41F in lowboy (see temperature chart). Unit observed not plugged in upon arrival. - CDI - PIC plugged unit in. Observed temperatures recovering prior to EHS 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 .

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 salsas and pupusas lacking date mark labels. Per PIC, items were prepared yesterday. - CDI - PIC appropriately date marked items with yesterday’s date. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed two unlabeled spray bottles of chemicals identified as chlorine sanitizer and degreaser by PIC. - CDI - PIC appropriately labeled spray bottles.

3-501.13 (A), (B), (C ) Use approved thawing methods. - Pf - Observed raw beef thawing at room temperature in three compartment sink and raw chicken thawing at room temperature underneath grill. Thawing under refrigeration or by cooking are the only approved thawing methods on the MFU. Thawing under running water in a sink must occur at the commissary. - CDI - PIC placed items in lowboy to continue thawing.

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 unlabeled squeeze bottles of condiments in prep unit. Label all squeeze bottles.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not food safety certified. Permit is within 210 days of issuance. No point deduction. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Employee health policy information not provided by PIC today. CDI- provided EHP document and link to more information. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf V&D cleanup procedure was not provided today. CDI- provided copy of written procedure to PIC. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 6-301.14 Post a handwash sign at each handsink. Observed hand sink without soap, towels, or hand wash sign. CDI- PIC added soap, hand towels, and hand wash sign.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw beef steak stored in reach in cooler > 41F. CDI- moved steak to freezer for rapid cooling. Observed acceptable cooling rate of steak as corrective action. Ensure TCS foods are being transported in working refrigeration. 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 . PIC did not provide thermometer for checking food temperatures. Verification required within 10 days.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf PIC did not provide sanitizer test strips for checking sanitizer concentrations. Verification required within 10 days.