EL RINCON DE LOS CAPRICHOS

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P 1 bottle of chlorine sanitizer was above 200 ppm chlorine. Chlorine sanitizer must be 50-200 ppm. CDI - PIC diluted bottle until it was 100 ppm.

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) 2 containers of cut cabbage and 1 opened package of Turkey were not labeled with prep dates. CDI - PIC educated on date marking and she placed prep dates on these items. 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 .

3-501.17 (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 opened milks and cut melon with out open/prep date. CDI PIC date marked item. 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 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 cut tomatoes cut on 7/8 still held in use. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed facility did not have a thin proved thermometer. VR

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sink in front area without hand soap. CDI added hand soap.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 unlabeled spray bottles containing sanitizer. CDI labeled by PIC.

3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. Observed dipper well with scoops and no running water. CDI- PIC turned on water.