EL PAILON

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee eating on MFU. Employees shall eat in areas where the contamination of food, clean equipment and utensils cannot occur.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed packages of single use articles being stored on top of hand sink blocking access for employee hand washing. CDI: PIC cleared hand sink enabling access for hand washing.

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 a container of raw chicken being stored on top of a container of ready to eat hot dogs in reach in cooler. CDI: PIC re-arranged items to proper storage order. REPEAT. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed PIC exit MFU to retrieve supplies from pick up truck while wearing gloves and return to MFU and attempt to continue to handle food items without removing gloves and washing hands in between. CDI: PIC removed gloves, washed hands and donned new gloves before returning to handle food.

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 raw chicken, raw bacon, hot dogs and a package of cheese being stored in reach in cooler all above 41F. See temp chart. CDI: PIC stated chicken was purchased this morning approximately 2 hours prior and other items were removed from walk in cooler of commissary around same time. PIC placed all items in reach in freezer to rapidly cool and will re-arrange items in coolers to place TCS foods in prep cooler and all non TCS foods in reach in cooler that is used to store mostly beverages.

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) 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 . Observed a zip lock bag of cooked chicken and a zip lock bag of cooked steak being stored in prep reach in cooler date marked 6/18 and 7/30 respectively. PIC stated items were prepared and frozen on that date and pulled from freezer to thaw last night. CDI: PIC date marked bags to reflect thaw date. REPEAT.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed open door to MFU. Keep door closed to prevent pest entry.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cans of corn and a bag of onions being stored on floor of MFU. Store food items at least 6 inches above the floor.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a scoop being stored in a container of corn in prep flip top cooler in which handle of scoop was resting in corn. CDI: PIC removed scoop from container of corn.

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 packages of hot dogs being stored next to an open package of raw bacon in the same container in reach in cooler. CDI: PIC re-arranged items to proper storage order. REPEAT. Points not escalated due to improvement since previous inspection.

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 all items being held well below 135F in hot holding unit. See temp chart. CDI: PIC reheated all items to over 165F.

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) 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 . Observed a container of corn and a container of quail eggs being held in prep flip top cooler and a container of onions and tomatoes being held in prep reach in cooler all missing date marks. CDI: PIC date marked items as they were prepared yesterday.

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed several raw meats being thawed in 3 compartment sink. PIC attempted to place items under cold running water, however water temperature was 81F. CDI: Items were placed on grill to be cooked.

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 several squeeze bottles of condiments and sauces on counter without labels. Label all working bottles of food.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies on MFU during inspection. Keep MFU free of pests.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a try containing single use to go containers being stored on top of hand sink blocking access for employees. CDI: PIC moved single use containers to allow access to hand sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels not available at hand sink. CDI: PIC stocked hand sink with paper towels.

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 a carton of raw shell eggs and another carton of raw quail eggs being stored on top of ready to eat foods in prep reach in cooler and a plastic container of batter prepared with raw eggs being stored on top of a container of marinade in prep reach in cooler. CDI: PIC re-arranged items to proper storage order. REPEAT.

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 packages of raw bacon being stored on shelf in reach in cooler above ready to eat foods and drinks. CDI: PIC re-arranged items to proper storage order.

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 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 two plastic containers of corn from a can cooling in prep flip top cooler. Corn temperature measured 73F. PIC stated cans of corn were opened approximately 10 minutes prior to EHS arrival. Corn would not have met cooling parameters without EHS intervention. CDI: One container of corn was placed in reach in freezer to rapidly cool and the other container was placed on TPHC.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed juices made and bottled at commissary being held on MFU for sale to customers missing ingredients and allergens.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household freezer being used to store food on MFU. Replace household freezer with ANSI certified freezer. REPEAT.

5-402.14 Sewage shall be removed from a mobile food unit at an approved servicing area.-Pf Observed open outlet from sewage tank spilling on to concrete outside MFU. CDI: PIC closed outlet.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Sanitizer lacked label. Label added.

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. No labels on large squeeze bottles.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Standing reach in freezer with no ANSI certification. No food in unit at time of inspection. No points deducted.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) carton of raw shell eggs stored above salsa in prep unit. Observed two (2) packages of bacon (one open, one sealed) in standing RIC. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) bag of relatively clean, unopened commercial guacamole stored in open bin of washed tomatoes. CDI - PIC and EHS reorganized storage. EHS placed guacamole bag on bottom shelf of prep unit. EHS provided Spanish and English reach in storage order charts. 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 multiple, customer self service condiments at outdoor MFU line, including four (4) TCS sauces (cooked pineapple sauce, tomato salsa, garlic cilantro sauce (garlic in oil) and crema based sauce.) Observed one (1) bin of salsa in prep unit at a temperature of 48F. Per conversation with employee, prep unit had been unplugged during transit and salsa was cooling down. CDI - PIC voluntarily disposed of TCS sauces. Salsa was observed cooling during course of inspection. Note: EHS provided English and Spanish TPHC charts to be used at PIC discretion. TCS foods (raw or cooked animal foods, cheeses and dairy, or any food containing bean sprouts, melon, tomato, leafy greens, or garlic mixed with oil) require time or temperature controls. 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed two (2) large portions of TCS foods (salsa bin in prep unit and commercial hot dog pack in RIC) without date marks (prepared and opened on 02/26 and 02/27, respectively) Per conversation with PIC, all other non date mark exempt TCS foods in prep top were to be used within one shift. CDI - EHS affixed date labels to larger TCS foods. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Briefly observed serving windows and MFU rear door open at start of inspection. CDI - PIC closed door and put insect screens in place at windows over course of inspection. Keep windows and doors closed or protected when not serving customers or entering.leaving MFU.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed one (1) spoon handle stored in corn in prep top contact food. CDI - EHS removed spoon without making barehand contact.

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 three (3) stacks of single service articles (to go boxes, fry boxes) at prep top with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed standing reach in freezer with no ANSI or NSF or equivalent labeling. EHS and PIC discussed proper equipment certification.