EL HUARACHON

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed MFU without written procedures for responding to vomiting or diarrheal events. CDI: EHS provided a copy.

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 a container of raw chicken being stored on top shelf in prep reach in cooler above a container of raw beef and a container of raw pork being stored on shelf in prep reach in cooler above a container of raw shrimp. CDI: PIC re-arranged items to proper storage order. REPEAT.

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 a spray bottle of chlorine sanitizer which measured 0ppm concentration level. CDI: PIC refilled spray bottle with fresh chlorine sanitizer which measured 300ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed containers of shredded lettuce, sliced tomatoes and individually portioned containers of salsa being stored in prep flip top cooler and containers of rice, beans and raw bacon being stored in one door reach in cooler all above 41F. CDI: PIC voluntarily discarded all items and placed raw bacon in ice bath in reach in cooler to rapidly cool. PIC stated units were off for approximately 10 - 15 minutes during transit from commissary which may have elevated temperatures. EHS observed cooler units with adequate ambient air temperature for cold holding.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two stacks of single use to go containers being stored outside of their original packaging right side up on in cardboard box next to reach in cooler. CDI: PIC inverted containers to protect against contamination. REPEAT.

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 a container of raw chicken being stored on bottom shelf of reach in cooler behind containers of raw shrimp and raw beef. CDI: PIC re-arranged items to proper storage order.

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 one container of pastor sauce being stored in reach in cooler date marked 3/11, one day past its expiration. CDI: PIC voluntarily discarded pastor sauce. REPEAT. Points reduced to half due to significant improvement since previous inspection.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two stacks of single use to go containers being stored outside of their original packaging right side up on prep counter. CDI: PIC inverted containers to protect against contamination. REPEAT.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed several metal containers being stored in hand sink. CDI: PIC removed containers to allow access for hand washing.

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 most ready to eat TCS foods being held in all coolers missing date marks and one container of beef tripe date marked 9/16/26 in low boy cooler in which PIC stated was an old date mark. CDI: PIC date marked all items as they were prepared in the last 48 hours. REPEAT.

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed a container of raw pork thawing on prep counter. CDI: PIC moved pork to reach in cooler to complete thawing process.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed open door to MFU upon arrival for inspection. Keep door closed to prevent pest entry.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two stacks of single use to go containers being stored outside of their original packaging right side up on prep counter. CDI: PIC inverted containers to protect against contamination. REPEAT.

3-201.11(C) Packaged food shall be labeled as specified in Law (e.g. Identify food name, specific ingredients, manufacturer name and address, nutrition information, labeling in English. - Pf Observed juices lacking sufficient labeling being stored in cooler on floor. Label for juices listed the company name only. Nutrition facts, specific ingredients, food name and manufacturer name and address were missing from label. VERIFICATION REQUIRED to ensure either juices are no longer sold or sufficient labeling is provided for juices.

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 carton of raw shell eggs and a package of raw bacon being stored on shelf in reach in cooler above heads up lettuce. CDI: PIC re-arranged items to proper storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed containers of raw chicken, raw shrimp and raw beef being stored in bottom of reach in cooler and a container of raw pork being held in low boy cooler all being held at 45F. CDI: PIC obtained bags of ice from convenience store and placed all items in ice baths in coolers to rapidly cool. 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 working bottles of green and red salsas being stored in prep reach in cooler and a container of beef tripe being stored in low boy cooler all missing date marks. CDI: PIC date marked all items as salsas could be traced to larger date marked containers and beef tripe was prepared yesterday.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed a stack of single use to go containers being stored outside of their original packaging right side up on box next to reach in cooler. CDI: PIC inverted containers to protect against contamination.

4-501.11 Maintain equipment in good repair. Observed a torn gasket on prep reach in cooler door. Replace torn gasket.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed rice and various proteins holding over 41F. Facility has greatly improved in cold holding overall! Items were moved into cooler for rapid cooling. EHS recommends a flip-top prep unit to house grill meats so that items can be shut in cold holding equipment more frequently during service. - REPEAT - 3 - 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed 2 bottles of chemicals stored hanging on shelf over 3 compartment sink. Nozzles were in contact with tortillas that were wrapped in plastic baggies. CDI - Chemical bottles were removed and placed underneath 3 compartment sink. - 1 -

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of onions and box of ketchup stored on floor. Maintain items at least 6” off the floor at all times. - 0 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed standing RIC with ambient temperatures ranging from 54F to 58F at different times. EHS observed raw animal foods (shrimp, burger patties, chopped steak, etc.) at 40F and below within unit. Per conversation with PIC, these items had been rotated from properly calibrated coolers and freezers. All other TCS foods (rice, mozzarella, hot dogs, etc.) was observed above 41F. PIC rotated raw animal foods to properly calibrated coolers. EHS marked cooler for 6 hour TPHC; all other TCS foods were to be disposed of by end of service. A verification will occur no later than 03/01/2025. 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 .

3-501.17 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 TCS, non date mark exempt food (mozzarella cheese bag, refried beans bin, and hot dogs bag in standing RIC, salsa to go cup bin in prep unit) with no date marks. Per conversation with PIC, these food packages were opened the day prior and beans were prepared on the day of inspection. CDI - EHS and PIC affixed date labels to TCS foods. Place labels on food portions that are to last greater than 24 hours. 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 one (1) bottle of properly concentrated bleach sanitizer (approximately 100 ppm) with no label. CDI - EHS affixed label to sanitizer spray bottle.

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 Observed two (2) pans of recently prepared salsa to go cups in prep top cooling above the fill line. CDI - PIC rotated excess salsas to storage in prep unit to improve cooling rate. EHS provided cooling chart in Spanish. 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 .

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 two (2) working containers (oil and water squeeze bottles at grill) without labels. CDI - EHS attached station label to wall to identify container contents. REPEAT.

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 two (2) stacks of single service articles (to go boxes) with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination. 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed one (1) box of unopened to go boxes stored on floor next to tall RIC. Provide shelving/elevate boxes as required. REPEAT.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed “Household Use Only” fryer on the drainboard of the 3 compartment sink. Advised Roberto that this piece of equipment cannot be used and must be removed from the unit. REPEAT

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 one (1) to go box of PIC lunch (torta sandwich) stored above sealed bread in prep unit. CDI - PIC rotated employee food below food stored for resale.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer bottle reading around 10ppm Chlorine. Added bleach and increased to 100ppm during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced tomatoes and red and green sauce in top of prep unit reading above 41F. The sauce containers were held in plastic pan and the diced tomatoes were held in a shallow metal pan. They were moved to another cooler to chill back down to 41F as it has been less than 4 hours since they were placed in the unit. The back up sauces and tomatoes were all holding at or below 41F. Observed refried beans that had been kept out too long reading at 48F. It was voluntarily discarded. The diced tomatoes and red and green sauce cooled during the inspection. Jose and I discussed using a deep metal pan in the top of the prep unit for the diced tomatoes and leaving the green and red sauce containers in the bottom of the prep unit.

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 mayo, oil, and water squeeze bottles without labels. The mayo was labeled during the inspection and the oil and water will be identified by placing a sticker on the wall where there are stored.

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 boxes of single use articles on the floor. Move to shelving.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed “Household Use Only” fryer on the drainboard of the 3 compartment sink. Advised Roberto that this piece of equipment cannot be used and must be removed from the unit.