ANTOJITOS LA HIDALGUENSE

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced American cheese, rice, and milk, in upright RIC, holding above 41F for an unknown amount of time. Ambient temperature of the unit was observed as 38F with a thermocouple. CDI - Items were voluntarily discarded. - 3 - REPEAT VR was not required as unit was holding ambient temperature below 41F. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer at >200ppm. Test strip flashed from purple back to white when placed in solution. CDI - PIC remade solution at proper concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sour cream, cut cabbage, and ambient in RIC holding above 41F for an unknown amount of time. Items voluntarily discarded. VR required. 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed in use apples with stickers still adhered to item. During wash process, stickers must be removed.

4-502.13 Single-use and single-service articles cannot be reused.Observed several single use items, such as sour cream tubs being reused for other item. Do not reuse.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items and ambient holding above 41F in RIC. CDI PIC moved all TCS items to other RIC, will have RIC looked at. 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). Observed container of cooked rice in the upright refrigerator without date. PIC stated rice was prepared the previous day. CDI - date was applied to container. - 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

5-202.12 Provide at least 100F water at handsinks. Observed water from hot line at 88F. Adjust water heater to supply water @ 100F or above. - 1 -

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 sauce bottles around unit with no labels for contents. CDI - PIC labeled bottles. - 1 -

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 employee wash/rinse plastic container in three compartment sink but did not go through sanitizing step before drying. CDI - container was rewashed/rinsed/sanitized - 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee use cloth towel to dry plastic container. CDI - Container was wash/rinse/sanitized and allowed to air dry.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site during inspection. * No points taken until 210 past permitting * For more information on becoming a certified food protection manager 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 raw chicken wings stored above RTE food items in reach in cooler. CDI - Storage order rearranged. - 1.5 - For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cut melon/papaya mix without dates marked. CDI - Dates marked on-site. All other date marking was good. 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 .