ANTOJITOS LATINOS DELI

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed container of raw chorizo stored over pupusas in RIC. CDI: PIC rearranged storage order for compliance. 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 slicer stored as clean with food debris still present. CDI: PIC instructed employee to W/R/S the slicer. 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with build up of black residue inside. Clean more frequently.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken in RIC and slaw in WIC measuring above 41F. PIC stated that the items had been. In the units over night. CDI: PIC voluntarily discarded slaw(44F) and raw chicken(45F) taken to cool in WIC. EHS observed chicken drop in temperature by end of inspection. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed front buffet line using TPHC but not marked with a start time or end time. EHS observed written procedures in facility. PIC stated that the buffet line items were put out at 10:30 am. CDI: PIC marked buffet line from 10:30 am-2:30 am.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed containers of rice with scoop handles down into rice.

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 water bottle stored on prep table. CDI: PIC instructed employee to remove water bottle from prep area.

5-205.15 Maintain a plumbing system in good repair. Observed cap portion of backflow prevention device missing on faucet in can wash. Repair or replace backflow prevention device.

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 broken/missing floor tiles in area beside of can wash and at back door. Repair/replace broken/missing floor tiles.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. -Pf- Observed dented #10 can of tomatoes. CDI - PIC discarded can.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gap at the bottom of back exterior door. EHS discussed options on how to close gap such as thresholds and door sweeps. PIC to address gap.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf- Observed dented can stored on same shelf with undented cans. CDI - PIC removed can to back area for return.

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 single use clam shells stored open side up on ledge above the prep unit. PIC inverted clam shells.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P - Observed an employee use their gloved hand to place raw beef and raw chicken on the grill and then go over to the 3 compartment sink to rinse the glove off before returning to the cookline to work with RTE tortillas. CDI - EHS intervened and provided education on proper glove changing/handwashing procedures. Employee washed hands and donned new gloves before returning to the cookline.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed a small container containing raw shelled eggs stored on a shelf in the WIC, directly above a case of avocados. CDI - Eggs relocated to on top of raw chicken. 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 the table mounted slicer at the prep table across from the WIC to be contaminated with food debris. PIC stated they had not used it since the day prior. Improvements from previous inspection, points not escalated. REPEAT. CDI - PIC cleaned slicer. 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 2 containers of rice and once insert container of cooked chicken stored in the WIC all at temperatures of 45F. PIC stated all the items were cooked the day prior and placed into the WIC last night to cool and were not taken out at any point during the morning. All items failed to reach the 2nd cooling window and were observed with plastic wrap and/or a tight fitting lid. CDI - PIC voluntarily discarded all items. 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 .

3-501.18 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 an insert container of rice and beans in the WIC that was not provided with a date mark. PIC stated that it was cooked the day before. REPEAT. CDI - PIC date marked container. 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 .

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 2 containers of rice and a container of chicken miss the 2nd cooling window after being in the WIC overnight to cool. Items were observed at 45F. All containers were observed with plastic wrap and/or tight fitting lids over the containers, not allowing for adequate air flow around the product to facilitate proper cooling. REPEAT. CDI - PIC voluntarily discarded all items. EHS provided education on proper cooling methods. 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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed a case of bananas stored directly on the floor of the WIC.

4-501.11 Maintain equipment in good repair. - Observed the gaskets to the 2 door RIC and 2 door RIF in the cookline area to be torn and/or falling off the door.

6-301.11 Provide soap for handwashing at each handsink. -Pf- *Observed - No soap available at back handsink near dry storage. *CDI - PIC provided hand soap.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - Cheese grater, mincer, and slicer with dried food debris stored clean on clean dish shelf. Observed - metal containers with tape on the bottom due to small hole in container. *CDI - PIC placed grinder and cheese grater into 3 compartment sink to be washed, rinsed and sanitized. PIC discarded metal container and slicer. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- *Observed - Chorizo Pupusas and chicken tamales prepped yesterday without date marking. *CDI - PIC date marked items. 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 - Large container of Salsa Picante cooling in WIC with tight fitting lid above 41F. *CDI - PIC opened lid and stated they would stir it continuously to assist with cooling. 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 .

*REPEAT* 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 - Wall damage at corner leading into cooking area. EHS recommended adding corner guard here as it is a high traffic area. No points deducted due to other items from previous inspection repaired.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed facility does not have signed policy/training documents for employee health policy. EHS provided a copy via email to PIC. VERIFICATION REQUIRED within 10 days to ensure all staff have been trained. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chorizo stored over ready to eat sauces in reach in cooler. Observed raw shell eggs stored over ready to eat items such as chicken and tamales in walk in cooler.CDI: Items reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed salsa verde in walk in cooler from 1/3. CDI: Product voluntarily discarded. 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 . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Upon arrival observed several items in walk in cooler with no date marks. CDI: Items were date marked with original prep date of yesterday or today. Observed no date mark on curtido, pickled onions, or cole slaw in prep top cooler. Observed no date mark on beets in reach in part of prep cooler. CDI: Items date marked with original date of prep (within 2 days). 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for items held on TPHC. No items were actively on TPHC during inspection as the Buffet is only used at lunch time. CDI: By end of inspection items held on TPHC were properly marked and procedure was filled out. EHS also emailed PIC a copy of the procedure template in Spanish. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed portion cups and lids stored under handsink on front line. CDI: Containers removed.

4-501.11 Maintain equipment in good repair. Observed tall reach in cooler gasket and reach in freezer gasket damaged. Observed shelving in tall reach in cooler is chipping and rusted.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door to dumpster and lids on cardboard dumpster open. CDI: Door closed. Ensure that doors and lids remain closed to prevent pest harborage. *This is a shared dumpster*

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 part of wall peeling on line where prep cooler is. Observed wall damage at corner leading into cooking area. EHS recommends adding a corner guard here as this is a high traffic area. Observed loose FRP on wall across from ice machine. Observed loose corner guards and FRP near mop sink.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- *Observed - No paper towels at back two handsinks. PIC stated they just returned from buying new paper towels. *CDI - PIC replaced paper towels at handsinks.

*REPEAT* 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - A handheld mincer and hand held slicer with food debris build up. *CDI - PIC placed items to be washed, rinsed and sanitized. NOTE: No increase in point deduction due to improvement from last inspection. 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(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P- *Observed - recently purchased flank steak and marinated chicken cooling in 2 Door Standing RIC not reaching the proper cooling parameters. *CDI - PIC moved items into WIC to speed up cooling process. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 - marinated chicken cooling in 2 Door Standing RIC in plastic containers with tight fitting lids. *CDI - PIC placed items into WIC to speed up cooling process. 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 .

*REPEAT* 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - *Observed - cooked shredded chicken thawing on counter top near prep sink. *CDI - PIC placed item under refrigeration. NOTE: Due to severity points deducted remain the same.

6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - a couple of flies near entrance of restaurant.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Two metal containers wet stacked together. all other dishes showed no signs of being wet stacked. *CDI - PIC stacked dishes so that they may air dry.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed eggs stored above RTE food. CDI..PIC corrected the storage order 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 several pots and pans with debris. CDI..PIC moved all items for 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sauce in WIC above 41F see temp chart. CDI PIC voluntarily discarded.REPEAT 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed chicken thawing in sink. No running water. CDI ..PIC placed chicken in WIC. EHS educated PIC on how to thaw chicken

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 several squeeze bottles. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.Observe boxes of Chips and soda stored in back office

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in prep unit per PIC avocados were washed. Sticker was in avocado. REPEAT

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed bowl in rice. CDI PIC removed bowl

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes stacked wet. CDI..PIC moved dished to air dry.

4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed raw protein in non food grade bag.. CDI PIC educated PIC on matter

5-205.15 Maintain a plumbing system in good repair. Observed small leak at 3 comp sink.