MI CARINO GASTRO CANTINA

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 cooked chicken and 2 containers of cooked onions to not be dated marked in the cookline opentops and in the WIC. Both items were from the day prior. REPEAT. CDI - All items date marked. 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 a tray of potato/chicken enchiladas to be cooling at a rate of .1 degrees/min in the cookline refrigerated drawers across from the oven following prep before service. Enchiladas were observed stacked multiple layers high and in a unit that is not designed nor approved for rapid cooling. REPEAT. CDI - Enchiladas moved to the WIC to rapidly cool. 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 .

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. - Observed the employee at the dishwasher to be cloth drying metal insert containers after being cleaned and sanitized. CDI - EHS intervened and cloth dried dishes were W/R/S.

4-502.11(A) Maintain utensils in good repair. - Observed one large metal sifter to be broken allowing for metal to be fraying outwards. CDI - Voluntarily discarded.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed metal insert containers of raw beef to be stored in the top refrigerated grill drawers directly above containers of cooked and diced chicken. CDI - PIC rearranged refrigerated grill drawers so that all cooked/RTE items are in the top drawers. 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 pairs of tongs, plastic insert containers, and mandolin slicers to be stored as clean in the back kitchen are but were found with visible food debris/tape residue on their food contact surfaces. CDI - All dirty dishes moved to the dirty dish pile 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 .

3-501.18 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 2 trays of cooked ribs with date marks of 6/16, making today day 8. REPEAT. CDI - PIC 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 .

3-501.15 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 a metal container of carpaccio to be at a temperature of 45F and was found to be cooling in the 2 door lowboy adjacent the upright RIF at the cookline. PIC stated that they had cut it at around 4pm to be used tonight. The lowboy refrigerator is not designed nor approved for rapid cooling. CDI - PIC moved item to WIC to rapidly cool. 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 .

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 multiple employee beverages stored on food processing equipment and on hand sink. CDI removed

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed rear hand sink blocked with trash can. CDI removed

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed dish machine failed to sanitize during multiple runs. PIC able to repair and prime and tested at 150ppm. 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

3-501.14(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 white sauce mornay cooling at 130 f temped at 95F labeled temp 130 at 1130am. CDI 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 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 only one tcs food, cooked corn past date. CDI 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple unlabeled dry spices and food solutions. CDI. Labeled

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed individually packaged foods stored on floor in hallway.

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed onions stored on cook line. All plant foods to be washed prior to use.

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 packaged paper products stored on floor in back hallways.

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 tomatoes and tortilla maker in back hallway for preparation but facility does not have proper ceiling tiles to allow food prep.