CARNITAS ALMANZA

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 ziplock bag of raw chicken being stored on top shelf inside prep reach in cooler above ready to eat foods. CDI: PIC re-arranged items to proper storage order. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed a working squeeze bottle of crema being stored directly in a container of shredded cheese in prep flip top cooler. CDI: PIC voluntarily discarded shredded cheese.

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 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 . Observed salsa being cooled in an ice bath on prep counter in which ice bath was mostly melted ice approximately half way up around bowl of salsa. Salsa would not have met cooling parameters without EHS intervention. See temp chart. CDI: PIC procured more ice and filled ice and water up to food level of salsa in metal bowl and placed in reach in cooler to rapidly cool. NOTE: EHS reminded PIC that cooling cooked foods is prohibited on MFU and must be done at commissary and permit action could be taken for future instances of cooling cooked foods on MFU.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bowl of salsa cooling in an ice bath on counter next to hand sink underneath paper towel roll. No splash guard was present in between hand sink and counter and after washing hands employees reaching for paper towels could potentially contaminate food under paper towel roll. CDI: PIC relocated bowl of salsa to reach in cooler.

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 ziplock bags of raw chicken, raw steak and raw pork being stored in bottom of reach in cooler between 48F - 50F. CDI: PIC voluntarily discarded all items.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed beef being hot held in crockpot approved for household use only. Replace house hold crockpot with ANSI certified or equivalent hot holding unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed shredded lettuce at 45° CDI placed on temporary TPHC 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 .