ESPERANZA SUPERMARKET

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS items in customer grab and go case holding above 41F. Per PIC, items had been prepped/wrapped/placed in the unit within the hour before the inspection. CDI - EHS directed PIC to cool items to 41F or below prior to placing in open air case. PIC removed items to WIC to rapidly cool. - 1.5 - 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed spray can of “Raid Flying Insect” pesticide on shelf beneath prep table. Per directions on can, spray is not approved for food service use. CDI - PIC removed spray from facility. EHS reinforced that all pesticide application in a food service facility must be conducted by a licensed pest control applicator. - 1 -

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 soiled cardboard used as shelf lining in walk in cooler. Discard. - 1.0 - REPEAT

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed chip tiles in meat processing room. Repair/replace to provide for smooth durable surface. - 0.5 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed numerous TCS items (see chart) in customer grab and go display case that were above 41F. CDI- PIC had employee empty the cooler and placed items in WIC to rapidly cool. Unit will not be used until repaired. A VR will occur within 3 days to verify repair or continued disuse. - 1.5 - REPEAT Points were not escalated as different unit was involved. 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- Observed queso fresco (Sliced) in display case with no date marking along with multiple deli meat chubs opened with no date marking. CDI- PIC was able to establish when cheeses were cut and when deli chubs were opened and able to date mark accordingly. - 1.5 - REPEAT Points were deescalated as improvement was observed. 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 Two bottles with same manufacturer labels were observed with yellow liquid and blue liquid. Per PIC, blue liquid was glass cleaner. CDI - Bottle had manufacturer label removed and bottle labeled correctly.

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 heavily corroded blade hanging in the cutting room of the facility. Discard. - 0.5 - REPEAT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- Observed a bucket of cilantro that was sitting in the hand sink in the cutting room. -CDI- PIC removed the bucket of cilantro from the hand sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels to dry hands present in the restroom of the facility. -CDI- PIC placed paper towels in the restrooms bathroom.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed both beef steak and pork tenders in the display case that was above 41F. -CDI- PIC placed raw meats above 41F into WIC to cool. 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- Observed queso fresco (Sliced) in display case with no date marking along with multiple deli meat chubs opened with no date marking. -CDI- PIC was able to establish when cheeses were cut and when deli chubs were opened and able to date mark accordingly. One deli chub 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 raw beef brisket and pork in display case at 54F the PIC stated that after all meat is prepped they cool in WIC, however this meat was cut in the morning and placed directly into the display case, and wrapped in plastic. -CDI- PIC unwrapped the meats that were cooling and placed into WIC. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small flies present in the cutting room of the facility. EHS recommends increasing the frequency of pest control visits/treatments.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers on clean dish shelving.

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 heavily corroded wheel of the meat cutting machine and a corroded blade and wheel hanging in the cutting room of the facility. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard being used on table underneath prep top where meat grinder and deli slicers were stationed. Must use non absorbent materials.

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 exterior of containers with buildup of food. Clean more thoroughly during W/R/S process.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floors pitted and holes forming throughout the cutting room of the facility. Refinish or resurface floors.

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 stored with patron food in RIC in front of the facility by display case. Observed employee water bottle stored on prep surface. -CDI- PIC moved food and water.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at handsink in restroom. CDI- PIC refilled towel dispenser. *REPEAT*

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 sliced queso and queso crumbles without a date. PIC stated items were prepped on yesterday morning. CDI- EHS discussed date marking procedures with PIC, PIC had dates marked at areas food items are held. 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 .

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 3 large bags of single use trays being stored directly on floor. PIC was aware that they should be at least 6 inches off the ground and had not received a delivery on today.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager at the start of the inspection, until half-way through the inspection the owner arrived whom is ServSafe certified. Owner provided documentation that food employee present during the first part of the inspection is in the process of becoming certified. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.11 Provide soap for handwashing at each handsink. -Pf-Observed in FOH electric soap dispenser out of order-CDI-PIC replaced batteries within the dispenser ( operational) and extra soap was added to a manual soap dispenser near by the hand sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf-Observed no paper towels within the towel dispensers in BOH and FOH. -CDI-Food employee added towels to both dispensers.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- A large variety of raw meats and raw marinated meats ( chicken, beef and pork) being held in a meat display case and grab-n-go display case with temperature above 41F as well as sour cream and cottage cheese to go cups. All food items were prepped the day prior (See temperature chart).-CDI- PIC voluntarily discarded some food items and other food items were placed in WIC for rapid cooling. 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 .

3-502.11 Obtain a variance for specialized processes.-Pf- Observed beef jerky that is sourced and prepared with the facility being sold without proper approval for the specialized process. PIC expressed that the beef jerky is made in the dry storage room, using a rack (used for storage) and a household fan to dehydrate meat. -CDI-PIC voluntarily discarded food item and it was denatured onsite with bleach. For more information on how to apply for a variance please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed container with ice in which the tilapia is stored within the meat display case; no tilapia was in the container due to it being sold out. Meat market per permit conditions shall not have seafood onsite. The container has holes at the bottom made by the owner but it has not been approved to sufficient be considered to have proper drainage. EHS recommending to stop sale of tilapia once further notification is given. Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed food employee water bottle and cellphone on prep table while food employee was activity prepping raw beef.-CDI-Food employee was educated and items were relocated to employee storage area.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Pork head cheese and turkey ham lacked date marks. Date marks added.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed whole tilapia fish stored on undrained ice in the meat case. Repeat

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a “household use only” chest freezer. Repeat. Other items corrected.

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 large containers of salsa with no date labels. CDI - Manager dated during inspection. Repeat. No escalation in points due to significant improvement.

(B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed Frituras packaged by the establishment with no allergen information. (Wheat) 10-day verification required. 3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. 3-602.11 Observed several grab-n-go packages of beans, peanuts, spices, anchovy’s, chorizo, marinated chicken without common name, quantity of contents or name and place of business.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed whole fish stored on undrained ice in the meat case.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a cutting board with deep cuts and scratches. 4-101.19 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Observed a broken knife handle that was held together with tape. CDI - Item was voluntarily discarded. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a “household use only” chest freezer. Repeat.

5-501.17 Provide a covered waste bin in female restrooms. No covered trashcan available.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed open dumpster doors and a missing drain plug.

3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law. Observed meat for customer self service not labeled with safe handling instructions. CDI- PIC has labels and started marking foods during inspection.

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 chickenstored over raw whole muscle beef in WIC. REPEAT. CDI - PIC rearranged food storage. 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 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed chicken legs and breast in grab and go case holding temperatures above 41F at various part of the cooler case. Some items that was deep inside the case is holding the correct required temperatures. PIC is aware of the situation. Cooling and cold holding topic discussed with PIC at the time of inspection. CDI- Foods were moved to walk in cooler to be drop in temperature. Repeat-3.0pts

REPEAT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. For more information please visit: http://meck.co/FoodSafety 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 no date marking on several TCS foods such as single serve containers of crema, queso requesón (ricotta cheese), fully-cooked ham and pork head cheese.CDI- Product was date marked during the inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical in secondary bottle previous used for windex without label attached. Item turned out to be chlorox. DO not reuse chemical bottles for secondary use.

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 ground beef trying to cool with tight plastic wrapped in the show case. Temperature did not drop fast enough to be sure that cooling will make it in time/temperature window allow. Cooling method discussed and corrected with PIC at the time of inspection. -Repeat 0.5 pts.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee cutting pork without a hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloth stored on cutting board. CDI- Removed and placed inside of soiled wet wiping cloths.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Use equipment for proper intention of use. Observed a white domestic chest freezer present inside of facility.

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. Observed PIC with limited knowledge of food borne illnesses/diseases prevention. CDI- food borne illnesses and diseases prevention discussed with PIC. Employees Health Policy/poster was discussed during the inspection. PIC shall educate all food employees about the EHP while working with foods. -1 pts-

REPEAT 4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed dry foods and residues on slicers blades, crevices, and all around that was not cleaned completely before each use. CDI- EHS discussed with PIC and food employee to do better cleaning and sanitizing the equipment at the time of inspection. -3 pts-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed raw beef, chicken, pork in grab and go case holding temperatures above 41F at various part of the cooler case. Some items that was deep inside the case is holding the correct required temperatures. PIC is aware of the situation. Cooling and cold holding topic discussed with PIC at the time of inspection. VERIFICATION NEEDED within 3 days (9/29/23). -1.5 pts-

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 ground beef trying to cool with tight plastic wrapped in the show case. Temperature did not drop fast enough to be sure that cooling will make it in time/temperature window allow. Cooling method discussed and corrected with PIC at the time of inspection. -0 pts-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed open can of beans and packaged cheese and tortillas stored directly on ice in ice machine. Ice is sold directly to customers. CDI - PIC discarded ice that was in contact with food packaging.

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 chorizo stored over raw whole muscle beef in WIC. REPEAT. CDI - PIC rearranged food storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food residue directly below deli slicer blade. PIC stated that slicer had not been used today. CDI - PIC broke down slicer to be re washed before next use. 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 .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed knife sharpening tool stored inside prep room hand washing sink. CDI - Utensil removed. -0-

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 leg quarters and raw chicken paws stored over raw beef inside walk-in cooler. CDI - EHS educated and storage order corrected. -0- For more information on food storage order please visit: http://meck.co/FoodSafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed non-functional 3-compartment sink sanitizer dispensing system. Sanitizer concentrations registering at 0 PPM quat solution. EHS instructed staff on how to manually make sanitizer. PIC has contacted chemical provider, Victoria Bay, for repairs. ***3-DAY VERIFICATION REQUIRED. -1.5- For more information please visit: http://meck.co/FoodSafety 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)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed several foods at grab & go unit registering above temperature threshold. Refer to temperature chart. Items were prepped prior to inspection. CDI - All products relocated to the walk-in cooler to cool towards < 41 F. -1.5- For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

REPEAT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. For more information please visit: http://meck.co/FoodSafety 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 no date marking on several TCS foods such as single serve containers of crema, queso requesón (ricotta cheese), fully-cooked ham and pork head cheese. All first used dates confirm to be 2/12/23 & 2/14/23. CDI - All products date marked. -3-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal employee item stored on prep counter. CDI - Item removed to designated area. -0- 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 personal food co-mingling with retail foods inside reach-in display case. CDI - Food removed to designated area. -0-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety 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 a large container of crema in walk in cooler without a date mark. PIC stated creama was opened yesterday and the dates are on the single serve containers in display case. CDI-PIC properly dated larger container of creama in walk in cooler with yesterdays date.

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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed chicken quarters and marinated chicken breast strips cooling in customer grab in go cooler while wrapped in plastic cling wrap. Items were cooling since 9am. Ensure that meats are cooled in a method that allows heat to escape. CDI-Pic placed foods inside of walk in unit without plastic cling wrap covering foods. -REPEAT VIOLATION-

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 labeling on rectangular plastic container with spices on rack above 3 compartment sink and hand wash sink. PIC stated the item was seasoning salt.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies around 3 compartment sink and inside of plastic rectangular spice container on rack above 3 compartment sink. Contact local pest control for removal of small flies.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee cutting pork without a hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloth stored on cutting board.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed PIC upon arrival wash hands and used their bare hands to turn off faucet during the inspection. CDI- PIC was informed to wash their hands according to the correct hand washing procedure and avoid recontamination of their hands by using a barrier or paper towel to turn off faucets. PIC rewashed hands correctly during the inspection.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Hand washing sink shall be available at all times and used for the sole purpose of hand washing only. Upon arrival, observed monster energy drink can stored inside of hand washing sink. CDI- Person in charge removed drink from hand washing sink to allow hand washing accessibility.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information please visit: http://meck.co/FoodSafety 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 pork legs previously cut placed inside of deli case to cool. Food was observed only dropping .8F in 15 minutes in order for food to cool at a fast enough rate. Food must cool a total of 1.8F in 15 minute time frame. Pork legs were placed inside walk in cooler on sheet trays to allow air flow and cool at a faster rate.

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed some foods recently prepped inside of meat display case tightly wrapped with plastic cling wrap. Ensure that meats are cooled in a method that allows heat to escape. CDI-Pic placed foods inside of walk in unit without plastic cling wrap covering foods.

4-502.11(A) Maintain utensils in good repair. Soap dispenser at hand washing sink not actively dispensing due to batteries. Owner is unsure on how to change batteries. Work order has already been placed.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed PIC upon arrival wash hands and used their bare hands to turn off faucet during the inspection. CDI- PIC was informed to wash their hands according to the correct hand washing procedure and avoid recontamination of their hands by using a barrier or paper towel to turn off faucets. PIC rewashed hands correctly during the inspection.

6-301.14 Post a handwash sign at each handsink. Observed no hand washing sink present inside of the women's bathroom. Ensure all hand washing sinks used by employees have hand washing signs present. CDI-REHS provided hand washing signs.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed black trays used for meat storage in display case with build up and residue still attached from previous uses. Ensure that food contact surfaces are being thoroughly cleaned to sight and touch by washing, rinsing, and sanitizing. CDI- Plastic black trays with build up was placed in 3 comp sink to go through cleaning process again.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some foods such raw beef(51), pork chops(48), and sausage(49) all above temperature threshold. These items were recently prepped. CDI- PIC placed these inside of the walk in to fully cool.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Ensure that items kept longer than 24 hours that are ready to eat are properly date marked for 7 days. Observed sliced cheese in display case without a date present. CDI- PIC date marked cheese during the inspection.

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed some foods recently prepped inside of meat display case tightly wrapped with plastic cling wrap. Ensure that foods are cooled in a method that allows heat to escape. CDI-Pic placed foods inside of walk in unit without plastic cling wrap covering foods.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies by the dish area. Be vigilant in efforts to control the spread of pests by eliminating what they're attracted to.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF The PIC has ServSafe certification and was familiar with the policy but others were not in the facility. I reviewed the health policy requirements with the owner and the manager and they posted a copy a Spanish health policy during this inspection. Employee on site reviewed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in kitchen and no paper towels at hand sink in men’s restroom. Their dispensers were back ordered have not yet arrived. I directed them to get a roll of paper towels and sit it next to the hand sinks until dispensers are in place. They complied and all hand sinks now have paper towels.

3-302.11(A) Separate the different types of raw animal foods. -P Observed one tray of chicken above beef in the walkin cooler. They moved to the bottom shelf and we reviewed the requirements of food storage.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Slicer had debris on the blade and the piece that holds the meat in place. This is only used for their deli meats. No raw meats come into contact with the slicer. The slicer was broken down and cleaned and sanitized during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all trays of meats in the display case at 45-51F. This morning the staff came in to find the unit frozen over. They discarded all of the frozen (“freezer burned”) food. But they left the other food in the unit while they defrosted the unit. This happened at 9am so food has only been out of temperature for less than 2 hours. All trays of meats were moved to walkin cooler to rapidly chill. They will use a sanitized (we discussed how to sanitize their thermometer) thermometer to check the raw meat temperatures are at 41F or below before placing back in the properly functioning display case. They will also monitor the food temperatures in the display case to ensure display case is properly functioning.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 spray bottles of window cleaner without labels. Labeled during inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed handle of walkin cooler with masking tape around the door handle. This tape was visibly soiled. Tape was removed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a few personal items stored in the walkin cooler. I recommended a labeled container that employees can store all their food in on the bottom shelf and advised they must keep these items separated from food for the facility.