DELICIAS CATRACHAS #2

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee wash gloves at handwashing sink. Gloves needing to be washed should be discarded and new ones put on after washing hands. CDI - EHS coached employee on proper handwashing procedures and observed the employee utilize proper procedure before donning new gloves. - 2 -

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed thermometer soiled (food contact and non food contact surfaces). CDI - Employee w/r/s thermometer at time of inspection. - 1.5 -

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 no vomiting and diarrheal procedures in place. CDI: gave PIC a copy of V/D poster with procedures.

6-301.11 Handwashing Cleanser, Availability (Pf) No handwashing cleanser available at sink at time of inspection. Cleanse added.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Slaw and salsa lacked date marks in glass reach in. Date marks added. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open upon entry for inspection. Door closed during inspection.

4-602.13 Nonfood Contact Surfaces (C) Clean interior and exterior of glass reach in. Clean sinks and shelving as needed.

5-103.12 Provide water under pressure to all fixtures.-Pf 10 days to achieve compliance.

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. Clean floors around and underneath equipment.

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 Container of raw pork stored over container of raw chicken. PIC corrected storage order. Repeat.

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 squeeze bottle not labeled. Improvement since last inspection. Label added.

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 no vomiting and diarrheal procedures in place. CDI: gave PIC a copy of V/D poster with procedures.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee beverages and employee food items stored on counter with other dry good items and customer items. CDI: removed and relocated to separate areas.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee taking orders then proceed to cooking without hand wash or glove change. CDI: education provided; gloves removed and hands washed properly. If further handwashing procedures occur especially concerning proximity of handwash sink on flat top grill line, then additional hand sink will need to be installed.

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 beef stored below raw chicken in stand-up reach-in cooler on flat top grill line. CDI: storage order was rearranged. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed multiple times of produce stored inside grocery bags on the unit. CDI: PIC began removed all items and storing in food grade plastic containers.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed chlorine sanitizer well above 200ppm bleaching out test strip. CDI: sanitizer was diluted and now at proper concentration.

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 squeeze bottles and container of flour not labeled on truck.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back and serving window open upon entry for inspection. CDI: doors closed during inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet and soiled wiping cloths stored hanging on splash guards at 3-comp sink. CDI: placed inside dry bucket and stored away to be cleaned.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test strips available for testing chlorine sanitizer. CDI: test strips were provided from another truck.