EQUIS PICA POLLO

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Employee donned gloves and prepared food after using telephone. Employees must wash hands after contaminating hands and before donning gloves. CDI - Employee educated on when to wash hands and she washed her hands. // 2-301.15 Only wash hands in handwashing sink. -PF Employee observed washing hands in 3-compartment sink before donning gloves to work with food. Employees must only use hand washing sinks for hand washing. CDI - Employee educated on where to wash hands and he washed hands properly in hand sink.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Bucket observed in hand washing sink at front. Do not use hand washing sinks for any purpose but hand washing. CDI - Employee removed bucket. REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitizer solution was 0 ppm at 3-compartment sink. Bucket of concentrated sanitizer connected to dispenser was completely empty. CDI - Establishment used bleach and water to make 50 ppm solution and will use this sanitizer until they receive more quat sanitizer. 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

6-501.111 Keep the premises free of insects, rodents, and other pests. Flies present in establishment. Keep doors closed to prevent pest entry. 0 pts.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Blenders had standing water in the pitchers and were stored as clean. Some stacks of clean containers were stacked while they were still wet. Air dry utensils and food-contact equipment after washing. Do not stack until the dishes are dry. 0 pts.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water at 3-compartment sink measured 89F. VR - Verification required within 10 days that hot water is repaired.

5-205.15 Maintain a plumbing system in good repair. Repair cold water handle on 3-compartment sink. 0 pts.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. PIC did not demonstrate sufficient knowledge of code requirements by (A) (B) or (C). PIC was unfamiliar with employee health policy, holding temperature requirements, cleaning of food contact surfaces, cooking temperatures. Verification required within 10 days. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not food safety certified. Permit is within 210 days of issuance. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC did not provide required information for employee health policy. CDI- provide information and link to EHP documents. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 open employee beverage stored above in-use prep cooler. CDI - discarded by PIC.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed utensils stored in hand sinks. CDI - items removed from hand sinks.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed utensils were not being sanitized properly at the 3 compartment sink. PIC did not allow 1 minute contact time for sanitizer. CDI- compartment filled with sanitizer and utensils soaked in sanitizer for > 1 minute. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice in warming cabinet < 135F. CDI- reheat to 165F. PIC adjusted warmer to 165F. 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 raw chicken on prep table in front of fryers > 41F. CDI- chicken cooked and moved to serving line. Keep chicken < 41F until cooked. Discussed need for another prep cooler beside fryers. Only bring out chicken that is ready to be cooked. 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 .

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

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . PIC did not provide thermometer for checking food temperatures. Verification required within 10 days.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door left open. Keep door closed. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple house flies in the kitchen.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of raw chicken stored on the WIC floor. Add racks to WIC to keep containers off the floor.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf PIC did not provide test strips for testing sanitizer. Verification required within 10 days.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids open on garbage dumpster. 5-502.11 Waste receptacles shall be emptied at a frequency to preclude strong odors or pest harborage. Observed garbage dumpster over filled, garbage on the ground around dumpster. Per PIC waste management company is not picking up on regular schedule.