LA PANCITA

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth in the bottom of the lowboy cooler. CDI PIC put cloth in sanitizer water

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a plastic container in the handwashing sink. CDI PIC removed container from the sink.

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 2 bags of raw chicken in a container behind raw beef in the top cold drawer. Also observed these raw chicken bags were in the top cold drawer above raw beef in the bottom cold drawer. CDI PIC corrected storage order. REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed taw beef in another top cold drawer above cooked cow tongue and other cooked food in the bottom cold drawer. CDI PIC corrected storage order. REPEAT Note: EHS explained the proper storage order for raw and cooked proteins. 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 2 bags of shredded cheese in the prep top above 41F. The bags were sitting on top of containers. PIC stated that they were put into the unit 2 hrs ago. CDI PIC put them in the RIC to cool back down. Also observed an open container of mayo sitting out of refrigeration at 64F. PIC stated that it was opened yesterday. CDI PIC voluntarily 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 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed small cutting board with discoloration and deep grooves that can not be effectively cleaned and sanitized.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food and drink on the prep tables above food. CDI PIC moved items.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy, please visit: www.mecknc.gov/foodsafety No Employee Health training or reference documents available and PIC was unable to answer questions regarding employee health policy. CDI: EHS provided EHP handout.

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 a container of raw beef being stored behind a container of cooked chorizo in prep drawer cooler and a container of raw shell eggs being stored in prep reach in cooler above ready to eat foods. CDI: PIC re-arranged items to proper storage order. 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. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed two bags of raw chicken being stored behind a container of raw burger patties in prep drawer cooler. CDI: PIC re-arranged items to proper storage order. REPEAT.

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) 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 individually portioned containers of salsa being stored in prep flip top cooler date marked with today’s date although PIC stated salsa’s were prepared yesterday. CDI: PIC corrected date mark for salsa’s.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of degreaser and a spray bottle of chlorine sanitizer being stored under 3 compartment sink unlabeled. CDI: PIC labeled both bottles.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager available at time of inspection. Repeat. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 cooked pork in same container with raw steak. Items moved to separate containers. Improvement since last inspection noted. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.13 (A) Under refrigeration that maintains the FOOD temperature at 5oC (41oF) or less; Pf or (B) Completely submerged under running water: (1) At a water temperature of 21oC (70oF) or below, Pf (2) With sufficient water velocity to agitate and float off loose particles in an overflow, Pf and (3) For a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5oC (41oF), Pf or (4) For a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking as specified under 3-401.11(A) or (B) to be above 5oC (41oF), for more than 4 hours including: Pf (a) The time the FOOD is exposed to the running water and the time needed for preparation for cooking, or (b) The time it takes under refrigeration to lower the FOOD temperature to 5oC (41oF); (C) As part of a cooking process if the FOOD that is frozen is: (1) Cooked as specified under 3-401.11(A) or (B) or § 3-401.12, Pf or (2) Thawed in a microwave oven and immediately transferred to conventional cooking EQUIPMENT, with no interruption in the process; Pf orPf Raw chicken and cooked pork thawing on counter. Items moved to reach in refrigerator.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed one posted food protection manager certification. Per conversation with PIC, certificate belonged to his daughter. However, certified food protection manager was not available at time of inspection. PIC and food employee demonstrated knowledge by answering questions pertaining to food safety during and after inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 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 animals foods (chicken, chorizo, pastor steak) stored with bagged, thawing French fries with RTE and lower final temperature raw animal foods stored in front of higher cook temperatures. (I.e. fries in front of chorizo, pastor in front of chicken, etc.) and raw chorizo stored above thawing raw fish in cooler drawer. CDI - PIC and EHS reorganized cooler drawer to prevent potential contamination. EHS provided RIC storage order charts in English and Spanish. 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 approximately seven (7) portions of TCS foods (sliced tomatoes, salsas, shredded lettuce, salsa and salsa verde to go cup bins) in prep unit at temperatures ranging from 51F to 54F. Ambient temperature of the unit was observed at 50F on hanging air thermometer. Per conversation with PIC, items were placed in unit approximately 1 hour prior to EHS arrival. Items were put on emergency 6 hour TPHC (3p - 9p.) EHS provided blank TPHC sheet in English and Spanish. REPEAT. A verification will occur no later than 06/05/2025. 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) cooling, non date marks exempt TCS foods (papusas, shredded Mozzarella cheese) in standing RIC without date marks. Per conversation with PIC, items were opened and placed back within unit on day of inspection. CDI - EHS date marked items for day of inspection. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) bag of unopened rice stored directly on the floor of driver’s cabin. Elevate packaged food as needed to prevent potential contamination.

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 one (1) open stack of tortillas stored within a “Thank you” grocery bag. CDI- At EHS direction, PIC placed tortillas in available durable ziplock bag. REPEAT. Note: No escalation in point deduction; previously cited tortilla press was properly protected with food safe Saran wrapping. All utensils and food contact surfaces were properly stored.

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 in lowboy cooler. CDI- PIC changed storage order to put pork on top of chicken in cooler. 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 papusa salsa, habenero salsa, and salsa verde above 41F, see temperature chart. CDI- PIC voluntarily discarded salsas. 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 .

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 flour scoop with no handle buried in flour. CDI- PIC removed scoop to replace with one with handle.

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 a plastic “Thank you” bag utilized to line tortilla press. CDI- PIC voluntarily discarded “thank you” bag and utilized another food grade plastic bag.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed ownership and PIC, unable to list the five foodborne illness symptoms or the actual six foodborne illnesses of concern. No handouts present despite being given at the time of permitting. CDI handouts re-issued. 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 Mobile food unit ownership given handouts at time of permitting, however handouts not present today. CDI handouts re-issued. For more information 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 raw chicken and raw beef cold holding at 40° or below. Also observed sliced tomatoes cold, holding in top of prep unit at 41°. However, cut leafy greens in top of prep unit and beans already cooked in the top of the region refrigerator were at 45° CDI letters to be discarded in four hours, beans removed to reach in freezer that was 23° to hold. 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 .