LONCHERA LA SABROSITA 2

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 gloved hands for less than 20 seconds and not use a barrier to turn off the faucet. -CDI- EHS educated PIC on proper handwashing techniques and PIC 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 .

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed bagged potatoes commingled in container with washed produce in WIC. Observed unwashed tomatillos, carrots, and unwashed peppers over milk, sauces and other RTE items in WIC. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed PIC wash hands without removing gloves off at handwashing sink. -CDI- EHS educated PIC on when to discard gloves and PIC voluntarily discarded items.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer. -P- Observed PIC washing dishes in dish machine with final rinse temperature of 143F. Additionally, dish machine was constantly running and could only be stopped by powering it off or pulling up door. -CDI- PIC used other functioning machine in facility on other side of commissary kitchen. Must use other dish machine or 3-comp sink until repairs can be made. Commissary PIC placed “do not use” sign on machine. EHS to enter separate visit sheet for commissary kitchen and to follow up on dish machine under SK permit. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 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. **REPEAT** -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 .

3-501.14(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 items prepared prior day still above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. **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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items not in use sitting out at ambient air. Refer to temperature chart. -CDI- EHS educated PIC on not leaving items out of temperature control for extended amounts of time and items were placed in WIC to cool back down. -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 multiple cooked items date marked for today, 9/16, however, most items were found at 41F or below sitting out at ambient temperature to be used for prep and facility had only been prepping for a couple of hours. Upon further conversation/investigation, PIC stated that items were prepared prior day. Observed milk, cut cabbage, cooked beans, and cooked chicken and cheese filling for pupusas with no date marks in WIC. Observed cooked Jamaica date marked 9/2 (discard 9/8). Per PIC, items with no date marks had been placed in last 1-2 days. -CDI- PIC corrected date marks, placed date marks on items without dates, and voluntarily discarded items past date marks. **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 items prepared prior day that did not properly cool down. Beans were found in container densely packed with protective plastic covering and chicharron and cheese pupusa filling was found in tightly wrapped densely packed container. -CDI- EHS educated PIC on proper cooling methods and items were voluntarily discarded as cooling parameters had not been met. **REPEAT** -1- 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 powder-like substance being stored in container with no label. Per PIC, contents were flour. -0-

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 handles stored inside of sugar and flour, touching the food. -0-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking and standing water with dishes stored as clean. **REPEAT** -0.5-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed 2 blenders labeled “household use only”. Replace with ANSI certified or equivalent. -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 dry storage/dish shelving in need of cleaning due to sticky residue/buildup. Increased and more thorough cleaning frequency recommended. -0-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed no signed EHP. -CDI- EHS provided update EHP and food employees signed at time of visit. **REPEAT** -2- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- Observed no written V&D cleanup procedures. -CDI- EHS provided handout. -0.5- For more information 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 food debris and sticker residue on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -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 .

3-501.14(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 chircharron and potato mixed prepared prior day at 49F. -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 .

3-501.17 (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 milk with no date mark. Observed beans date marked 5/8 (discard 5/14) and potato and chorizo date marked for prior day but upon discussion with PIC, discovered items were prepared today. Per PIC, milk was opened 2 days prior and bean date mark had not been changed out, and beans were prepared today. -CDI- PIC properly date marked items. EHS educated PIC on ensuring date mark stickers are properly scrubbed off/removed prior to washing. **REPEAT** -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 .

3-501.19 (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 TPHC items for Lonchera truck. -CDI- EHS provided a copy and assisted PIC with filling it out. -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 2 containers of beans prepared today cooling in WIC in metal containers with lids densely packed. Observed potato and chorizo mixed prepared prior day cooling in WIC in plastic container with protective plastic covering that did not meet cooling parameters. Observed Piccadillo and a chorizo and potato mix prepared today cooling in plastic bag and a plastic container densely packed with lids. Observed PIC starting to place beans and other pupusa mix items back in WIC to cool in metal container with protective plastic covering densely packed. -CDI- EHS educated PIC on proper cooling methods and items that did not meet cooling parameters voluntarily discarded and other items separated into smaller quantities and lids removed to facilitate rapid cooling. **REPEAT** -1- 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests, especially in dry storage area. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead pest in prep sink. Recommended increase pest control services. -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 wet stacking and standing water with 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 3 cutting boards in need of replacement due to deep grooves and no longer being smooth and easily cleanable. Replace. **REPEAT** -0.5- 4-101.17 (A) Wood and wood wicker may not be used as a food contact surface. Observed multiple wooden spoons. Remove. 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf- Observed cracked bowl. -CDI- PIC voluntarily discarded.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed no signed EHP. -CDI- EHS provided update EHP and food employees signed at time of visit. -1- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 2 employee cups in food prep area with no protective covering. -0-

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 pork chops 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

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning. -P- Observed food employee washing dishes with no sanitizing step. At time of visit, dish machine was out of service. -CDI- EHS educated PIC on proper cleaning procedures and items were taken to 3-comp sink on other side to be properly W/R/S. **PIC MUST USE 3-COMP SINK OR DISH MACHINE ON OTHER SIDE OF FACILITY UNTIL DISH MACHINE CAN BE REPLACED** **VISIT SHEET WILL BE ENTERED UNDER HALAL COMMISSARY KITCHEN** -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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple gallons of milk and ribs sitting out in ambient air at 44 and 50F. -CDI- EHS educated PIC on maintaining items cold until they are ready to use and items placed in WIC to cool back down. -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 milk and mozzarella cheese in WIC with no date marks. Per PIC items were prepared in last 1-2 days. -CDI- PIC properly date marked items. -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 .

3-501.15 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, pork and salsa verde cooling in WIC with lids and plastic covering, stacked on top of other cooling items. -CDI- EHS educated PIC on proper cooling methods and lids were removed, items unstacked and placed in WIF to facilitate rapid cooling. -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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf- Observed no thermometer. **10 DAY VERIFICATION REQUIRED** -0.5-

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

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 handle touching rice and maseca. -CDI- PIC removed items. -0-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2 cutting boards in need of replacement due to deep grooves and no longer being smooth and easily cleanable. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - REPEAT - Observed package of unopened hotdogs stored in bin directly on top of raw chicken in WIC. Raw chicken was also packaged so no physical contamination observed. - CDI - PIC moved package of hotdogs to above raw proteins. *NOTE: Risk control plan to be implemented at next routine inspection if storage order issues persist. 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 clean utensils stored in bin with food debris present. - CDI - PIC took bin and utensils to dish machine to be washed, rinsed, and sanitized. Ensure containers for clean dishes are frequently 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 .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - REPEAT - Observed package of raw chicken stored directly on top of raw whole vegetables in WIC cage. Also observed employee washing an onion in the same prep sink that raw meat was previously stored in without first washing, rinsing and sanitizing the sink first. - CDI - PIC removed raw chicken and washed prep sink. 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 - Observed beef and pork holding above 41F in WIC from cooling overnight (see temperature chart). - CDI - PIC voluntarily discarded products. 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 pork and beef not meet required cooling parameters while cooling in closed ziplock bags in WIC. - CDI - EHS discussed utilizing shallow pans for cooling. PIC voluntarily discarded products. *NOTE: Observed salsas cooling on lonchera truck. Cooling is prohibited on lonchera truck. PIC moved items to WIF to quickly cool prior to departure. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed live roaches in facility. Contact licensed pest control operator to treat for roaches.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed employee prepping food with bracelet on. Remove jewelry during food preparation.

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 the 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 walls in need of cleaning throughout facility. Clean and increase cleaning frequency to maintain clean.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. - P - Observed employee use gloved hands to place raw beef on grill and then go to the lonchera truck to retrieve supplies without first removing gloves and washing hands. - CDI - Employee educated on when to wash hands between tasks. Employee removed gloved and washed hands properly.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - Observed raw beef prep occurring on the same table as ready-to-eat food prep. - CDI - Education provided. Employees moved raw meat prep to separate table and cleaned prep table. 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 various utensils stored as clean inside of a container with visible food debris in the bottom of the container. - CDI - PIC cleaned container and all utensils stored in container. 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 .

4-502.11(A) Maintain utensils in good repair. - REPEAT - Observed multiple utensils with melted handles that are no longer smooth and easily cleanable. Replace.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - PIC presents lacks food protection manager certification. PIC with CFPM not working today. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - REPEAT - PIC unable to provide employee health policy. - CDI - EHS discussed requirements with PIC and provided printed copy of employee health policy in Spanish. Ensure all employees review and sign policy. Maintain signed copies in facility during operations. *NOTE: Per PIC, establishment had two dry storage cages in commissary originally and reduced to one. Papers were lost in the reorganization process. Points will be deducted at next inspection if no signed policies available. 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 - REPEAT = PIC unable to provide written procedures for vomit and diarrhea clean up plan. - CDI - EHS provided PIC with printed copy of written procedures in Spanish. *NOTE: Per PIC, establishment had two dry storage cages in commissary originally and reduced to one. Papers were lost in the reorganization process. Points will be deducted at next inspection if no vomit and diarrhea clean up plan available. For more information 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 - Observed multiple bags of rice, pork, salsa, and beef holding above 41F from cooling overnight in WIC. - CDI - PIC voluntarily discarded all items that cooled improperly. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. - Pf - REPEAT - Observed beef, rice, and chiles stored in WIC lacking date mark labels. Per PIC, items were prepared yesterday. - CDI - PIC date marked items appropriately. *NOTE: Point deduction not increased due to improvement noted since previous inspection. Majority of items in WIC observed with date mark labels. Full points will be deducted at next inspection if issue persists. 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 multiple items not meet required cooling parameters while cooling overnight in WIC in closed, large ziplock bags (see violation #20). PIC stated items are placed in bags and into WIC to cool. - CDI - EHS discussed ways to improve cooling methods with PIC. Utilize shallow pans in WIF to cool. Do not place in closed ziplock bags until food is at 41F or below. PIC voluntarily discarded all products cooled improperly. 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 unwashed onions stored directly on the floor during prep. Keep food off the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed employee drying dishes with paper towel after cleaning. Allow dishes to air dry.

4-502.11(A) Maintain utensils in good repair. - Observed multiple utensils with melted handles that are no longer smooth and easily cleanable. Replace.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - PIC presents lacks food protection manager certification. PIC with CFPM not working today. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - PIC unable to provide employee health policy. - CDI - EHS discussed requirements with PIC and provided copy of employee health policy in Spanish via email. Ensure all employees review and sign policy. Maintain signed copies in facility during operations. 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 PIC with written procedures in Spanish via email. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - Observed employee wash onions (stored in a metal pan) in same sink previously used for washing raw meats without first cleaning sink between uses. Also observed employee cutting raw onions on same prep table raw meat was stored. Observed raw shell eggs stored above RTE foods (coleslaw, peppers, cilantro, limes, and cactus) in WIC. - CDI - Education provided. Employee washed sink before continuing to wash onions. Employee moved to a different prep table to continue chopping onions. Employee moved raw shell eggs to bottom shelf of cage in WIC. 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 24hrs. - Pf - Observed black beans, chicken, tomato soup, and pork stored in WIC lacking date mark labels. Per PIC, items were prepared yesterday. - CDI - PIC date marked items appropriately. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P - Observed opened container of powder bleach chemical stored on top of dry storage cage and therefore above spices, single service items, etc. - CDI - Employee moved chemical to bottom shelf of dry storage cage.

3-302.15 Wash fruits and vegetables prior to use. - REPEAT - Observed employee cut avocados and onions without first washing items.

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 walls near dish machine in need of cleaning. Clean and increase cleaning frequency to maintain clean.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food employee placing raw pork on flat top to cook with gloved hands and then resume working with RTE foods. Observed dish washer handling soiled dishes and then handling clean dishes with same soiled gloves. CDI - Hands washed. EHS reminded PIC of proper handwashing procedure and when to wash. -2-

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed dish machine measuring 144F using high temp sanitizing. CDI - PIC stated facility will have dish machine serviced. Dishes rehashed in 3-comp sink. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed pineapples, onions and lettuce cut prior to washing. CDI - PIC washed and EHS reminded PIC to wash before cutting. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal pans stored in dry storage cage. REPEAT. -.5-

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed debris in nozzles inside dish machine. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids open on used oil containers outside and doors open on dumpsters. Keep closed between use. -0-