ANTOJITOS HONDUMEX

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 one (1) open roll of raw chorizo stored above bags of diced beef in the upright cooler. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) cut head of cabbage in prep unit in direct contact with relatively clean shelving. CDI - Cabbage was placed into readily available clean bin without making barehand contact. Storage order was rearranged to prevent potential contamination. EHS provided storage order charts for reach in units in English and Spanish. 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) styrofoam container of raw shells eggs sitting out at ambient temperature. CDI - Moved to reach in to reach 41F or below. REPEAT. Note: Violation has been observed in previous three inspections. Continued violation of cold holding may result in permit action and/or risk control plan. 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 approximately four (4) TCS foods (cut lettuce, salsas, pico de gallo, in prep top, cut cabbage in prep unit) without dates. Per conversation with PIC, items were prepared the day prior. CDI - EHS applied date sticker to prep top lid during inspection.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed one (1) nearly depleted bottle of pesticide (roach killer) stored beneath register shelf of MFU. Pesticide was labeled as being for residential use only. CDI - EHS reviewed pest control options with PIC; pesticide was voluntarily disposed of by PIC.

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) squeeze bottle of cooking butter lacking label. CDI - PIC identified bottle contents; EHS station labeled accordingly.

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. EHS observed rear door and windows open at start of inspection. EHS observed approximately six (6) roaches on floors of MFU. Observed no contamination of exposed food, equipment, or utensils by insects. Clean MFU interior and surfaces and close entrances as needed to prevent pest entry and occupation.

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 on bottom of standing RIC. Observed pone (1) clean pan with label residue from previous date mark on exterior. Clean non food contacts as needed to prevent accumulation of soils.

5-303.13 - Provide a cap or cover for the water inlet. No cap or cover present. REPEAT.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF No employee health policy in place. PIC said she lost all the papers that were up. CDI- Policy given in Spanish for review by the 2 employees. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf No procedures in place. CDI - procedures given in Spanish. For more information 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 fried chicken at 125F in the steam well. The chicken only had half a cover. CDI - discarded. 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 all items in the flip top cooler were 43-45F including cut lettuce, cabbage, cut tomato, etc. CDI - unit turned to a lower setting and 30 min later all food was 41F 3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P Observed shell eggs sitting out. They were not stored in 45F eggs and were not cold to the touch. CDI - placed back in the refrigerator. Repeat violation. 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 . For more information, please visit: www.mecknc.gov/foodsafety

4-903.11(A)(C) Store single-use and single-service articles 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 single service to go containers had splash and food debris on them from not being protected.

5-303.13 - Provide a cap or cover for the water inlet. No cap or cover present.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on the walls and floors under equipment. Clean this before it gets worse.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Eggs sitting out above 41F for 1 hour. Moved to reach in to reach 41F or below. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Squeeze bottle of oil lacked label. PIC added label. No points deducted.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of onions on floor. Repeat.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board at prep top becoming scratched. Repair or replace when needed. No points deducted.

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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed items stored in the hand sink blocking access to hand washing. CDI items removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand sink. CDI- PIC added hand towels.

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 wings stored over raw beef in the upright cooler. CDI - rearranged storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 food thermometer. Verification required within 10 days.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple open bags of dry food (flour, corn meal).

4-903.11(A)(C) Store single-use and single-service articles 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 clam-shell containers stored on the floor.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Genisis, PIC, did not have knowledge of numerous priority items including hand washing requirements. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety. Educated during the inspection. Left Spanish signs.

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 employee leave unit, come back, and rinse hands instead of washing. Demonstrated proper hand washing and left Spanish handwashing sign. Employee complied. 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 .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf There were no paper towels or any type of drying device available at the hand sink. Employee went to the convenience store and purchased paper towels. Clean, unused rags were used until they were purchased.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P The salsas that are in individual containers cannot be stored in the top of the prep unit as they are not maintaining proper temperature (temped at 43-45F). These were moved to the reach in freezer to chill back down to 41F. Observed cabbage and carrots in the bottom of the prep unit at 45F. Moved to reach in freezer to chill to 41F. Advised not to prepare on the unit or leave anything sitting out. It’s unclear why this product was above 41F. Recommended moving to metal containers in prep unit instead of plastic. Observed eggs sitting out. Moved to reach-in freezer. The cabbage and carrots and salsas temped 41F and below by end of inspection.

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 cooked onions that were made yesterday without dates. Dated during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer bottle unlabeled. It was labeled during the inspection.

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. The ketchup/mayo squeeze bottles were labeled during the inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.The PIC was not wearing a head covering.