MAYS MEXICAN CORNER

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer concentration at 10ppm. -CDI- PIC corrected to 100ppm. **REPEAT** -3- 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items above 41F in prep unit. Observed ambient air of unit at 40F. -CDI- PIC voluntarily discarded items. EHS educated PIC about not filling past the fill line in prep containers. -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 .

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed jalapeños on MFU. Ensure all items are washed prior to being brought on MFU and unwashed items left in commissary kitchen. Repeated violations will result in permit action. -0-

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. 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 water inlet cap hanging down, not in place to cover water inlet. -CDI- PIC placed cap to cover water inlet.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer with concentration of 10ppm. PIC remade sanitizer to correct concentration. 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

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - PIC present lacks CFPM. PIC with CFPM not present during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 employee beverages stored on prep table next to grill. - CDI - PIC moved employee beverages.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) sealed bag of tortilla chips placed in cardboard box alongside unwashed onions and limes. CDI - PIC removed chips from unwashed produce storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 squirt bottle of cooking margarine next to grill line. All other bottles were labeled via reusable rubber band labels. Per conversation with PIC, rubber band used for butter bottle was too small to place on bottle. CDI - EHS demonstrated labeling larger container as a means of effective labeling.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front screen window of MFU open at start of inspection. Observed no insect entry during inspection. CDI - EHS closed insect screen at sales window at the start of inspection. Keep window and doors protected with insect screens when no opened for customers.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee handle raw shrimp and raw chicken and continue to work with RTE food. CDI PIC redirected employee to change gloves and wash hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked jalapeños and onions sitting on counter next to grill at 80F. PIC stated they cook product and they keep for 2-3 hours before cooking new batch. CDI placed items on TPHC from time items cooked and provided TPHC form, filled out, and items logged. 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 frozen lengua and refried beans that were not dated in the reach in freezer. CDI items dated. 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 .

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed ninja blender or household use only used for salsas. Replace with commercial unit.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer with concentration of 0ppm. CDI-PIC made new sanitizer that had concentration of 100ppm. 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

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw beef thawing on drain board of three compartment sink. CDI-PIC put raw beef in low boy cooler to thaw under refrigeration.

3-301.11(C) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf 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 pic handle raw onion with bare hand. CDI coached 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

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P observed bags of cooked animal proteins in container with raw animal drippings and a bag of raw shrimp. CDI segregated For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitat

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed pic unable to provide thin diameter thermometer for temping cold and cooked foods.