LONCHERA CAROL

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC’s CFPM had expired 4/2026. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety EHS observed PIC had another servsafe certification that was a photocopy and looked different than an original certification with certificate number 24401847, exam date 8/21/2023 and expiration date 8/21/2028. When EHS entered information into servsafe system, error message appeared saying “we’re not able to find a certificate record based upon the information you entered”.

2-301.12 (A),(B) (C) 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) and use a clean barrier such as a disposable paper towel when touching surfaces such as a manually operated faucet handle to avoid recontaminating hands. -P- Observed PIC wash hands and not use a barrier to turn off the faucet. Observed PIC wash hands and use the back of her hand to turn off the faucet. -CDI- EHS educated PIC on proper handwashing procedures and PIC properly rewashed hands. **REPEAT** -4- 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 .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw shelled eggs stored over beans and pupusas in WIC. -CDI- PIC corrected storage order. 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 raw ground chorizo stored over raw beef in WIC. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. -P- Observed food employee using 3-comp sink with visible debris to wash cilantro. Food debris appeared to be oil and chicken, possibly raw. Food employee stated he was unsure of what was on 3-comp sink. -CDI- EHS educated PIC on W/R/S sink before and after use and PIC W/R/S sink and rewashed cilantro. -0- 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 raw shelled eggs not in use sitting out at ambient air at 73F. Observed items in WIC above 41F. Refer to temperature chart. Per PIC, items were out for prep. -CDI- PIC placed items in WIF to cool back down. **REPEAT** -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

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)./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 items past date mark: chicken flautas with 2 date marks 9/8/26 (discard 9/14/26) and 9/14/26, items improperly date marked: beans 16/20/26. And housemade salsas in individual containers and squeeze bottles with no date marks. Per PIC, items with no date marks were prepared prior day, items with incorrect date marks were prepared today and correct date for chicken flautas was 9/14/26. -CDI- PIC properly date marked items. EHS educated PIC on ensuring all employees were following a proper date marking system, ensuring date marking stickers were removed and containers cleaned between uses. **REPEAT** -3- 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 squeeze bottles with no labels. Observed some spice containers being reused that had different contents than the original contents with no labels. -0-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed “Household use only” blender. Replace. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC’s CFPM had expired 4/2026. PIC stated that she has the class scheduled to be taken next month. -0- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P- Observed food employee handle raw chicken and then return to handle clean utensils for pupusas without washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands. 2-301.12 (A),(B) (C) 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) and use a clean barrier such as a disposable paper towel when touching surfaces such as a manually operated faucet handle to avoid recontaminating hands. -P- Observed food employee wash hands and not use a barrier to turn off the faucet. -CDI- EHS educated food employee on proper handwashing procedures and food employee rewashed hands. **REPEAT** -2- 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 .

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 beans prepared prior day at 47F. -CDI- PIC voluntarily discarded items. -0- 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed cheese and chicken empanadas sitting out at ambient air at 132F. Per PIC, Items had been cooked and were sitting out to be plated into individual containers. -CDI- EHS educated PIC about not sitting items out at ambient air during preparation process and to maintain in hot holding environment (stove or oven) or place time stamps on them as they are to be placed on TPHC after being packaged into individual containers, prior to going on Lonchera truck. PIC placed time stamps on items. -0- 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed some items in WIC above 41F. Observed some items sitting out at ambient air above 41F. Observed housemade watermelon agua Fresca at 72F on Lonchera truck. Refer to temperature chart. Per PIC, some items had been out for prep. -CDI- EHS educated PIC on not leaving items out of temperature control for extended amounts of time and that watermelon agua Fresca must be maintained cold or on TPHC if to be kept on Lonchera truck and items placed in WIC or WIF to cool back down and watermelon agua Fresca placed on TPHC hold. -0- 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. 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)./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 beans and cut cabbage with no date mark. Per PIC, items were prepared prior day. -CDI- PIC properly date marked items. **REPEAT** -3- 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 black beans prepared prior day that did not meet cooling parameters. Items were found cooling in metal container with a lid densely packed. -CDI- EHS educated PIC on proper cooling methods and items voluntarily discarded. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 1 food employee engaging in food prep with bracelet. **REPEAT** -0.5-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board in need of replacement due to no longer being smooth and easily cleanable. Resurface or replace. **REPEAT** -0.5- 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 grocery bag being used to hold cut cabbage (repollo).

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 food employee wash hands for less than 20 seconds and not use a barrier to turn off faucet. -CDI- EHS educated food employee on using a barrier to turn off faucet and food employee properly rewashed 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 . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed a different food employee wash hands and not use a barrier to turn off faucet thus recontaminating hands. -CDI- EHS educated food employee on using a barrier to turn off faucet and food employee rewashed hands. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at one of the handsinks. -CDI- PIC replenished paper towel supply. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -1.5- 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 (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)./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 no date mark on salsa verde and salsa roja, cooked peppers, ham, and chicken. Per PIC, items were prepared 1-2 days prior. -CDI- PIC properly labeled items. -1.5- 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 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 2 squeeze bottles in WIC with no labels. -CDI- PIC properly labeled items. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 2 employees engaging in food prep with bracelets. -0-

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed standing water in dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -0-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board in need of replacement due to no longer being smooth and easily cleanable. Resurface or replace. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed water bottle stored on prep table. -CDI- PIC relocated items. -0-

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 large pot of black beans holding at 45F in WIC from cooling overnight. - CDI - PIC voluntarily discarded beans. 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 .

3-501.15 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 black beans not meet required cooling parameters while cooling in large, deep, covered pot in WIC overnight. Do not cool in deep pots. Utilize shallow pans for cooling. - CDI - Education provided on cooling methods. PIC voluntarily discarded beans. 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 .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf - No paper towels observed at hand sink near three compartment sink upon EHS arrival. - CDI - Commissary PIC provided paper towels.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - Observed raw shell eggs stored on top of cage above ready-to-eat foods in WIC. - CDI - PIC moved raw shell eggs beneath RTE foods. 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 multiple dishes stored clean in dry storage cage with visible food residue and debris present. - CDI - PIC moved dishes to three compartment sink 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed two live roaches and three dead roaches on dry storage cage. Observed other dead and live roaches in other areas of facility as well. Contact licensed pest control operator to treat for roaches. Remove dead roaches from facility.

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 food residue and debris buildup on shelving in dry storage cage and WIC cage. Clean and increase cleaning frequency to maintain clean.

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 peeling floors throughout kitchen. Repair. 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 floors and walls in need of cleaning throughout facility. Clean and increase cleaning frequency to maintain clean.

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 container of beans holding at 45F after cooling for more than 6 hours. Per PIC, beans were placed in WIC from preparation at 9AM this morning. Also observed chicken not cooling fast enough (0.35F/min) while cooling in a deep layer in WIC. - CDI - PIC voluntarily discarded beans. PIC placed chicken in multiple pans to continue 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 Cooling Food Safely https://youtu.be/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 beans not meet required cooling parameters while cooling in a deep, covered pan. Also observed chicken not cooling past enough (0.35F/min) while in a deep layer in pan in WIC. - CDI - PIC voluntarily discarded beans. EHS directed PIC to not cover items while cooling and utilize shallow pans. PIC placed chicken into multiple sheet trays. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed various working containers of dry goods (sugar, flour, garlic powder, etc) lacking labels. - CDI - PIC labeled all working containers.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean dishes stacked wet. Allow dishes to air dry prior to stacking.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. - Pf - REPEAT - PIC unable to provide written procedures for vomit and diarrhea clean up plan. - CDI - EHS provided printed copy of written procedures in Spanish. Maintain written procedures on Lonchera truck or in commissary. *NOTE: No point deduction due to nature of violation. Points will be deducted at next inspection if issue persists. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 employee drink on prep table next to active food prep. - CDI - PIC moved drink to shelving underneath prep table away from food.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee keys on prep table next to active food prep. Maintain employee belongings away from food and food contact surfaces.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - REPEAT - Observed employee health policy poster posted in commissary, but PIC unable to provide signed copies/acknowledgments of employee health policy by employees. - CDI - EHS provided printed copies of employee health policy in Spanish for employees to review and sing. Maintain signed policies on Lonchera truck or in commissary. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. - Pf - PIC unable to provide written procedures for vomit and diarrhea clean up plan. - CDI - EHS provided printed copy of written procedures in Spanish. Maintain written procedures on Lonchera truck or in commissary. For more information 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 raw ground beef stored above raw pork in RIC. - CDI - PIC moved raw ground beef to be stored above other raw beef products. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 - REPEAT - Observed beans holding above 41F in WIC that began cooling around 8:30AM per PIC (see temperature chart). - CDI - PIC voluntarily discarded beans. 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 .

3-501.15 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 - REPEAT - Observed beans, rice, and various chicken products cooling in WIC while stacked in deep, covered containers. One container of beans observed to not meet required cooling parameters (see violation #20). - CDI - PIC voluntarily discarded all products. EHS informed PIC there was the option to uncover and stir items that were still within the 6 hour cooling window, but PIC insisted on discarding items. 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 .

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - REPEAT - Observed bowls used as scoops in various bulk dry good containers. Replace bowls with a utensil that has a handle.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - Observed employee health policy poster posted in commissary, but PIC unable to provide signed copies/acknowledgments of employee health policy by employees. - CDI - EHS discussed requirements with PIC and provided copies of employee health policy in Spanish via email. Ensure all employees review and sign policies. Maintain signed policies on Lonchera truck or in commissary. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 two open cans of beverages stored on prep table during active food prep. Do not store open beverage containers on prep table. - CDI - Education provided. Employees moved beverages to shelving beneath prep table.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. - P - Observed employee begin to make tortillas and pick up tortillas from flattop grill with bare hands. - CDI - Education provided. Bare handed tortillas were voluntarily discarded by PIC. Employee washed hands and donned gloves before continuing to prepare tortillas. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

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 beans and chicken flautas holding above 41F from cooling overnight in WIC (see temperature chart). - CDI - PIC voluntarily discarded both products. 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 .

3-501.15 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 beans cooling overnight in WIC while tightly wrapped in a large, deep pot. Also observed chicken flautas cooling in WIC while tightly wrapped and stacked 6-7 layers deep in a metal pan. Neither beans nor flautas met required cooling parameters (see violation #20). - CDI - PIC voluntarily discarded items. EHS discussed better cooling methods with PIC. Use shallow pans and leave items uncovered to 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 .

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed bowls used as scoops in various bulk dry good containers. Replace bowls with a utensil that has a handle.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink assigned to Station 3 and 4. CDI - Commissary PIC put paper towels at handsink. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a package of hotdogs sitting in the same container as a raw beef (both were fully packaged). CDI-PIC moved hotdogs to the top shelf and EHS explained hotdogs are cooked items. REPEAT CDI - Hot dogs separated into a different container. -3- For more information on food storage order please visit: http://meck.co/FoodSafety 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce storage on top shelf on walk in cooler cage. Keep unwashed produce on lower shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed facility using two-step wash and rinse without sanitizing metal pans used for food storage and hot holding in 3-comp sink. CDI - PIC educated on how to make sanitizer of correct strength for washing dishes. -1.5-

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw pork thawing under hot water at 91F. Water being caught in a basin. Water in basin is 87F. CDI - PIC immediately cooled. -.5-

4-501.11 Maintain equipment in good repair. Observed dish machine with a detergent alarm during use. Per PIC of facility, they use 3-comp sink when dish machine not working. Report to commissary PIC for repair. -0-