ANTOJITOS MEXICANA CORONA

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee drink stored on top of steam table. -CDI- Food employee relocated items. -0-

2-301.12 (A),(B) (C) 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) and use a clean barrier such as a disposable paper towel when touching surfaces such as a manually operated faucet handle to avoid recontaminating hands. -P- Observed PIC wash hands and not use a barrier to turn off the faucet. -CDI- EHS educated PIC on using a barrier and PIC properly rewashed hands. -0- 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 .

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P- Observed food employee removing RTE tortillas off of stove top without using gloves. -CDI- EHS educated food employee on using gloves and items voluntarily discarded. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels available. -CDI- PIC provided napkins. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed napkins stored in handsink. -CDI- PIC relocated items. **REPEAT** -2-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer at 0 ppm. **3 DAY VERIFICATION REQUIRED** **PIC DID NOT HAVE ANY SANITIZER AVAILABLE ON MFU** -1.5- 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. Per PIC, some of these items not in use. -CDI- EHS educated PIC on ensuring to maintain items clean or get rid of any items not in use and items placed at dishpit to be W/R/S. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.- Observed cut lettuce and ground chorizo prepared prior day above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. -0- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed multiple items hot holding below 135F. Refer to temperature chart. -CDI- PIC reheated items to above 165F. **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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed all items in prep unit above 41F and ambient air at 43F. Observed multiple items in lowboy cooler above 41F and ambient air at 39F. Observed salsas stored in portable cold holding unit above 41F. Unit was not plugged in and outside of MFU. -CDI- PIC voluntarily discarded items above 41F. **IMMEDIATE SUSPENSION BEING ISSUED TODAY** -1.5- **3-DAY VERIFICATION REQUIRED** 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 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D)./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). Observed no date marks on any TCS items: hot dogs, cut lettuce, mozzarella cheese, queso fresco, chorizo, and housemade salsas. Per PIC, items were prepared in last 1-2 days. -CDI- PIC properly date marked items. -1.5- 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed no label on spray bottle. Per PIC, contents were degreaser. -CDI- PIC properly labeled items. -0-

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 chorizo and cut lettuce prepared prior day that did not meet cooling parameters. Chorizo was found cooling in to-go container in prep unit and cut lettuce found cooling in plastic container, densely packed with lid. -CDI- EHS educated PIC on proper cooling methods and items voluntarily discarded. **PER PERMIT CONDITIONS, MFU IS NOT PERMITTED TO COOL HOT/COOKED FOODS** **REPEATED VIOLATIONS WILL RESULT IN PERMIT ACTION** -0- 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 no labels on squeeze bottles in prep unit. -0-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed order window open throughout inspection with no insect protection. Must maintain closed when there are no active orders or purchase fly screen or similar protective device. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed crawling pests on wall and floor near prep unit. Recommended increased pest control. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC with watch and bracelets and other food employee with bracelets. -0-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking and standing water in dishes stored as clean. -0-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed “household use only” blender. 4-501.11 Maintain equipment in good repair. Observed gasket in need of replacement at low boy cooler. Observed broken lids on prep unit and standing water in bottom of unit. Repair. -0-

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 dark buildup on gaskets of lowboy cooler and shelving above lowboy cooler in need of cleaning due to food debris buildup. Increased and more thorough cleaning frequency recommended. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored over retail items in lowboy cooler. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No food manager certification for PIC. Still within 180 days so no points are deducted. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf. No policy present. Facility was given a policy with instructions to have staff read and sign. CDI.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf No procedures for vomit and diarrhea events. Poster left. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed the handwashing sink with a large speaker in it. CDI - speaker was removed.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed dough and cheese on the 3 compartment sink that also had a bunch of dirty dishes in it. The sink can only be used for one process at a time. The facility has prep tables that can be used for food as it is needed for dirty dishes. CDI - explained and separated.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 pans of cooked meats and 1 of cooked pumpkin flowers at 117-120F. There was not enough space in the steam tables so these were double stacked. The facility must limit the amount of food they have so it can all be kept hot or cold as necessary. These 3 pans were put on the flat top and reheated to greater than 165F and were going to be held there for the night. 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 .

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf No thermometer present. Verification required. For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P observed PIC receive order and proceed to donn gloves without first washing hands. CDIEHS instructed PIC to wash hands and re-glove. 2-301.15 Only wash hands in handwashing sink. -PF PIC acquired soap from hand sink and then went to three compartment sink to wash hands. CDIEHS interrupted and redirected PIC to the hand sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed red bucket of sanitizer on floor. Sanitizer tested at 0 ppm chlorine CDI discarded observed spray bottle of sanitizer that tested way above 200 ppm chlorine CDI to be used for dilution. 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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed multiple cooked TCS foods hot holding below 135°. CDI reheated above 165. 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 observe multiple TCS foods cold holding above 41° CDI set for discard within four 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed spray bottle labeled sanitizer with chlorine well above 500 ppm, this is disinfection level. In addition, the spray bottle had soap suds in it. CDI to be used for dilution.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. observed red bucket of sanitizer with wiping cloth stored on the floor CDI removed from floor.

3-302.15 Wash fruits and vegetables prior to use. observed multiple fruits and vegetables that have not been washed prior to storage on the mobile food unit. All fruits and vegetables must be washed in the commissary and not on the mobile Food unit.