DON PEDRO MEXICAN RESTAURANT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- *Observed - Ice in the basin of Handsink. *CDI - PIC educated employee on proper use of handsink and melted ice in Handsink using hot water.

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 - Horchata in WIC without date marking. PIC stated item was prepared yesterday. *CDI - PIC date marked item. *Observed - Horchata in front 2 Door Lowboy and Front Small Flip Top Lowboy date marked 10/16-10/18. PIC stated item was portioned from large container of Horchata located in WIC which was made yesterday. *CDI - PIC corrected date marking and educated employee on proper date marking for small portions removed from large portions. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - 3 Small metal containers, one containing Diced Tomatoes, one with Shredded and one with Cooked Vegetables stored within large metal container stored directly on the floor in WIF. EHS informed PIC that the food items need to be at least 6 inches from the floor. *CDI - PIC flipped over large metal containers and placed 3 items on top of metal container.

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 - 2 ceiling tiles missing. One located above kitchen entryway and one located above Beer Storage area in front of water heater. PIC stated items were ruined due to small leak from water heater on Monday. PIC stated issue regarding leak has been corrected and they are now planning to replace the missing ceiling tiles.

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 Drink stored on dry storage wire rack next to slicer that was stored clean. *CDI - PIC placed item onto lower shelf.

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 - Large plastic lidded container of salsa prepped yesterday above 41F in WIC. *CDI - PIC voluntarily discarded item. 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 - Large plastic lidded container of Salsa prepped yesterday above 41F in WIC. *CDI - PIC voluntarily discarded item. 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 .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. -Pf- *Observed - Metal container of frozen cooked octopus in ziplock bags thawing in ice bath. *CDI - PIC placed metal container of octopus into refrigeration.

4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils.-Pf- *Observed - Large plastic trash can fitted clean above clean dishes. PIC stated container is used for margaritas during Cinco De Mayo. *CDI - PIC removed trash can from clean dishes rack and stated it will be used as trash can moving forward.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - Spray bottle of degreaser and spray bottle of bleach sanitizer Without labels. *CDI - PIC had employee label items.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Frozen Raw Crawfish stored above Frozen Cut Vegetables and Frozen Raw Beef above Frozen Juices in WIF. *CDI - PIC had food employee reorganize items on shelves to correct storage order of WIF. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 - Frozen Raw Lamb stored above Frozen Crawfish in WIF. *CDI - PIC placed Raw Lamb on lower shelf correcting storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 - All Items held on TPHC near drink station held on time without time labeled to indicate when items shall be discarded. *CDI - PIC placed PIC labeled items to be discarded at 3PM.

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 - Guacamole in WIC and Cut Tomatoes in Flip Top Unit above 41F, see temp chart for details. *CDI - PIC placed items into WIF to be rapidly cooled. 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 .