COMO EN MEXICO MFU

5-302.16(A) A hose used for conveying DRINKING WATER from a water tank shall be safe.-P Observed PIC present a garden hose when asked by EHS what she uses to fill potable water tank. An approved potable water hose shall be on hand for use to fill potable water tank. VERIFICATION REQUIRED

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety Observed MFU operating without a certified food protection manager present. A CFPM appeared towards end of inspection. A CFPM shall be on-site during all hours of operation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of steak being held in prep reach in cooler at 46F. CDI: PIC placed steak on grill to reheat above 165F before hot holding.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of degreaser being stored in cabinet under 3 comp sink unlabeled. CDI: PIC labeled bottle.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed linen towels lining a cooler which was being used to store warm tortilla shells. CDI: PIC removed towels from cooler.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed a container of sautéed onions being stored at 54F on grill top that was not turned on. CDI: PIC placed onions on working grill top and reheated to 194F before returning to hot hold.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed two packages of tilapia in reduced oxygen packaging thawed in reach in cooler. CDI: PIC cut open packaging to remove from reduced oxygen environment.

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 one working squeeze bottle of non TCS sauce in flip top cooler unlabeled. Label all working containers of food.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed an open container of tortilla shells being stored on drain board directly next to hand sink with no splash guard protecting tortillas from splash from hand sink. CDI: PIC relocated tortilla shells.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of shredded cheese and a container of beef being held in reach in cooler and a container of sliced tomatoes being held in prep flip top cooler all above 41F. See temp chart. Ambient air temperature of reach in cooler was 75F. PIC had several items in reach in cooler that measured below 41F, however, PIC stated items were recently pulled from freezer at commissary. PIC moved items that could safely fit in prep reach in cooler and returned to commissary to take rest of the food as it had only been in reach in cooler for approximately 1 hour. PIC contacted service technician to evaluate unit. VERIFICATION REQUIRED within 3 days to ensure reach in cooler is maintaining foods at 41F or below.

4-501.11 Maintain equipment in good repair. Observed reach in cooler with an ambient air temperature of 75F. Repair cooler.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) bottle of crema with clean, unsoiled surface in direct contact with partially cut raw pepper in prep top. CDI - Food employee rotated crema bottle to available lower storage in prep unit. Note: EHS observed bin of MFU cleaning supplies (single use towels, scrapers, etc.) stored in a bin which was stored in a larger container of peeled and cut white onions. Per conversation with PIC, these onions are not served as food and are used as a cleaning tool (flattop degreaser)

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 one (1) bin holding salsa verde and salsa to go cups in prep unit with multiple date mark tapes on outer surface layered on top (including 02/05 and 01/29, as seen when peeled away). Prep top portions of salsas were observed date marked for the previous day of service, 02/12. Per conversation with PIC, salsa bin was placed on MFU on the previous day, along with other salsas, but new label had not been affixed to it. All other TCS foods were labeled properly. CDI - PIC prepared date label for 02/12 for salsa bin and affixed it accordingly. 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 .

3-501.15 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 one (1) pan of cooked pastor, labeled for preparation at 12:30p on day of inspection, resting on unheated flattop surface. Per conversation with PIC, these onions are intent was to cool this cooked food to 70F prior to storing. CDI - Food employee rotated pan of cooked food to prep unit to improve cooling rate prior to end of cooling window. EHS provided ambient and two step cooling charts in Spanish to PIC. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed approximately five (5) wet in use wiping cloths throughout MFU (in dry bucket, at prep table, etc.) stored outside of sanitizer. Observed readily available concentrated chlorine sanitizer bucket. CDI - PIC and EHS rotated wiping cloths to bucket to store properly.

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. 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed multiple (five (5)) stacks of single service articles (paper plates, to go boxes), including one stack of paper plates with exposed food contact surfaces, stored next to three compartment sink and handsink with no splash guards. Store single service articles elevated, inverted, and away from splash and contamination.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager at time of inspection For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P One pan of pastor above 41F in reach in for 2.5 hours. Uncovered and stirred to reach 41F within 4 hours. Repeat. 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 .

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF EHS observed no posted health information or signed training documentation within MFU. CDI - EHS provided blank food employee health agreements and posters in English and Spanish. PIC and employee signed and posted poster prior to end of inspection. 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 Observed no written procedures for employees to follow when responding to vomiting or diarrheal events. CDI - EHS provided written procedures for employees to follow when responding to vomiting or diarrheal events in English and Spanish. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage at handsink. CDI - EHS provided Spanish and English handwashing stickers.

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 one (1) pre-portioned bag of raw animal food (steak) stored with other pre-portioned bags of raw poultry (chicken, chicken and steak combos) in the same bin. CDI - Steak bag was removed from bin. EHS provided Spanish language storage order chart for reach in units. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed three (3) TCS foods (shredded lettuce in water, sour cream bottle, and chorizo in prep unit) above 41F. CDI - Per conversation with PIC, service began on day of inspection at 11 a.m. and PIC planned to be done at approximately 5 p.m. EHS placed these items emergency TPHC to be disposed of within 6 hours (TCS items had not crossed 70F since failure to cold hold) 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . PIC presented analog thermometer for calibration. A verification will occur no later than 06/08/2024.

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 three (3) squirt bottles of oil and water in storage bins at grill line with no labels. CDI - EHS station labeled bins in English and Spanish.

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 one (1) large stack of single service to go boxes (approximately fifty (50)) in plastic wrap, but stored directly on floor of MFU. CDI - PIC elevated items to prevent potential contamination.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-commercial crock pot used to hold cooked rice. Utilize ANSI or equivalent commercial equipment is used.