LA PANADERIA

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 employees working with food without first washing their hands. CDI. Education was provided on when to wash and employees did washed their hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed active washing and sanitizing in chlorine solution of about 400ppm. CDI. PIC replaced the solution to the right dose. 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

3-501.17 (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). Observed sausage in the drawer without dates. Cdi. Pic 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 .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed milk held on time without TPHC stamps on it. CDI. PIC indicated that milk was taken out at 8am and had time placed on it.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. OBSERVED an incomplete employee health policy in the facility. The signing part of the Employee health policy was missing. CDI. PIC was provided a new copy in Spanish. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed spoon stored in hand sink upfront. CDI. PIC removed. Hand washing sink should only be used for hand washing. Repeat

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed cleaned dishes with build up, stored directly on cardboard in the kitchen shelves. CDI. PIC removed. Clean dishes should be stored in a clean and dry location away from contamination. Also observed heavy build up on bread cutter in the kitchen area. CDI. PIC removed to be cleaned. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed in use container of cream without a label. CDI. PIC labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food items stored less than 6 inches in the WI freezer. Food items need to be stored 6 inches and above. 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 in use flour scoop stored with handle touching the flour. CDI. PIC removed. Scoops should be stored so when in usage, the hands do not have direct touch to the food. Repeat

4-903.11 (A) Store cleaned equipment, utensils, linens 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 cleaned dishes stored directly on cardboards. Also observed cleaned knives stored by rusted item. CDI. PIC removed. Equipment should be stored in a clean, dry location; where they are not exposed to splash, dust, or other contamination

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 single use to go boxes stored less than 6 inches to the floor. CDI. PIC removed. Also observed single use to go boxes stored by customer items. CDI. PIC removed. Single use items should be stored 6 inches and above from the floor and in a clean and dry location to avoid contamination.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed ninja blender in the facility that is not ANSI certified. Only items commercially approved and ANSI certified or equivalent should be used in the facility. 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 cracked wood spoon in the kitchen area stored as cleaned. Wood spoons needs to be smooth and free of cracks to be used.

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 build up on non food contact of the ice machine and also food prep machine for empanadas. Needs to be cleaned often to avoid build up.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster outside. Dumpster should be covered when not in use. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed build of the dumpster was missing drain plugs. Needs to be provided to avoid pest issues.

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. Observed cleaning needed on ceiling. Cleaning frequency needs to be increased. Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food items stored directly by customer food in the RI stand alone cooler in the kitchen. CDI. PIC removed. Repeat

2-301.15 Only wash hands in handwashing sink. -PF. OBSERVED employee washing hands in the prep sink. CDI. PIC was provided education on where and how to wash hands. 2-301.12 (A),(B) 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). -P. Observed employee washing hands hands and turn water off without using paper towel. Employee used barehands to turn water off. CDI. Education was provided on how to wash hands. 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 .

6-301.14 Post a handwash sign at each handsink. Observed no hand signs at hand sink. CDI. PIC was provided one.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed items stored directly on the floor in the WI freezer and dry storage area. Repeat

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. Observed cleaning needed on ceiling. Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food items stored directly by customer food. CDI. PIC removed. Repeat

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed open mug of coffee on prep table where chicken and potato balls were actively prepped. CDI mug relocated. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. OBSERVED tomatoes, eggs on prep line at temperatures above 41F. CDI. PIC voluntarily discarded. Facility has decided to do time for the diced tomatoes and eggs in the frying line. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed chemicals stored directly in same place as single use items. CDI. PIC removed

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple items stored directly on the floor in the WI freezer.

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 in use flour scoop stored with handle touching the flour. Cdi. Pic removed.

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 ice accumulation on vents inside two reach-in freezers. Defrost and clean. Also non food contact parts of the thermometers needs cleaning.

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 damaged ceiling tiles. Needs repairs.

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 coffee mugs, and personal food items stored on prep surfaces with food and single service items throughout the facility. Suggest to PIC to create one area to store employee personal items. Repeat

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed open mug of coffee on prep table where chicken and potato balls were actively prepped. CDI mug relocated.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed choripaisa, where package does not state it is fully cooked and have safe handling instructions, come off the grill at 128F to be placed on TPHC at front counter. CDI items placed back on grill to finish to 167F.

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 ham and cheese bakery items, empanadas, and other savory baked items in reach in freezers and not dated when items prepared. CDI items dated. Repeat 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 . 3-501.18 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 items sliced cheese, carne, potatoes and beef, potatoes and chicken, and pan of potatoes that were prepared yesterday but dated today. CDI items dated appropriately. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed facility using TPHC for item at front counter but were not using time for items that were leftover in the kitchen on bakery racks. Facility stated items on the rack may have been prepared 30 minutes after first initial batch but did not record time. CDI items left on rack will fall under time stamps for the first batch and be discarded at 1145am. If facility wants to keep product longer they will have to fill out separate logs for those items. Observed facility reheat blood sausage to 120 prior to starting time. CDI reheated to 160F prior to placing in front counter. Repeat

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 bins of sliced cheese, diced tomatoes, potato and beef balls, chicken and potato balls that were prepared this morning and placed in reach in units above 41F. PIC stated they prep and used items at 7am to prepare food for service. After food is prepped items immediately placed in reach in and no temperatures checked. Suggest to PIC to start checking food temperatures after preparing and slicing food to ensure they go in reach in unit at 41F or below. If they are above temperature place in blast chiller or reach in freezer for rapid cooling. CDI items move to blast chiller and reach in freezer to cool down. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 single service containers and covers stored below hand sink at coffee bar.

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 coffee mugs, water bottles, powdered vitamins, keys, wallets, and personal food items stored on prep surfaces with food and single service items throughout the facility. Suggest to PIC to create one area to store employee personal items.

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 stored on top of raw beef inside freezer chest. CDI - Products separated to prevent cross contamination. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

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. Observed no date label on ham opened yesterday, per PIC. CDI - PIC date marked product for compliance. 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 yesterday’s date label on chicken stew prepared today. CDI - PIC corrected date marking for compliance. -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 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 TCS foods such as chorizo, empanadas and morcillas held on TPHC. Facility currently does not have procedures for TCS foods. CDI - EHS provided TPHC SOP form in Spanish to facility. Document shall be maintained in facility and accessible upon request. -0- TPHC procedure template may be found at: www.mecknc.gov/foodsafety.

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 numerous TCS applicable foods cooling tightly covered inside the reach-in unit. Refer to temperature observation chart. PIC states that items were prepared 30 minutes prior to inspection and were in process of being transferred to blast chiller. CDI - Items left vented in RIU and several transferred to blast chiller. -0.5- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

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 boxes of single service foodservice equipment stored on floor. No deliveries made today. PIC states that items are being re-arranged in back room in anticipation of converting 1 of 2 dry storage rooms into a walk-in cooler unit. -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 ice accumulation on vents inside two reach-in freezers. Defrost and clean. -0-