GOLOSINAS DE MI TIERRA HONDURAS

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS items in prep flip top holding above 41F. Items below in reach in cooler and ambient air temperature of cooler was observed at 41F or below. CDI - items were moved to reach in refrigerator to cool. - 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 sliced tomatoes and pico de gallo in prep top above 41F. All other TCS items were 41F or below and unit ambient temperature was 36F. Per PIC, items were prepared at commissary this morning. Per permit cooling is not allowed on truck. CDI - PIC placed items in upright refrigerator for rapid cooling and will cool items at commissary before placing in prep unit on truck. - 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed chlorine sanitizer in wiping cloth bucket at a concentration greater than 200ppm. CDI - PIC diluted solution to proper concentration. - 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 to bottles of sauce in prep reach in without labels. PIC stated the sauce was commercially processed. Name should follow from parent container. CDI - PIC labeled bottles. - 1 -

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of green bananas stored on floor under serving counter. - 1 -

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed PIC and staff with inadequate knowledge of Employee Health Policy and what symptoms and illnesses to report. CDI: reviewed policy and gave staff Employee Health Acknowledgment form to sign.

3-201.11(A) Use food from approved sources only.-P 3-201.11(B) Food prepared in a private home many not be used in a food establishment.-P Observed TCS foods from hot to cold being cooled inside unit. Per PIC these foods were cooked and cooled inside the unit parked at PIC’s personal residence. PIC stated that they go to the commissary only once a week. CDI: foods that were cooled on unit were voluntarily discarded. Explained to PIC that all food preparation and primary cooling shall be done at commissary. Permit action will be taken next inspection if this violation occurs.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw chicken stored above cheese and raw eggs stored above fries inside reach-in cooler. CDI: storage order rearranged. 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. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw chicken stored above beef. CDI: storage order corrected.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed not sanitizer available. CDI: chlorine sanitizer was made up during inspection at proper concentration.

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. 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 . Observed shredded chicken at 48F and refried beans at 50F that were said to be cooling since 8:30am this morning. CDI: these products were discarded due to temperature abuse and approved sources.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed refried beans, chicharron, and tomato sauce inside steam well < 135F (see temp chart). CDI: all foods were reheated and returned back to steam well.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed TCS foods inside reach-in cooler and flip top cooler > 41F(see temp chart). CDI: cooler was turned down and ice was purchased to put inside cooler. MFU voluntarily closed and will return back to commissary for the day to restock, service coolers, and complete food preparation.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed TCS foods from hot to cold that were cooling inside reach-in cooler. CDI: these foods were discarded. Permit conditions restrict primary cooling off foods from hot to cold on unit.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no food thermometer available for checking temperatures. VR within 10 days.