DELICIAS DE MI PUEBLO

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed chlorine sanitzer so strong that it whited out the test strip. -CDI- PIC corrected to 200ppm. **REPEAT** -3- 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple items in prep unit and RIC above 41F. Observed ambient air of units at 41F or below. Per PIC, some items prepared today. -CDI- PIC voluntarily discarded all items above 41F. **3 DAY VERIFICATION REQUIRED** **IS BEING ISSUED** **MFU MAY NOT RETURN TO OPERATE UNTIL REPAIRS TO PREP UNIT ARE MADE AND UNIT IS MAINTAINING TEMPERATURES OF ALL ITEMS AT 41F OR BELOW** **REPEAT** -3- 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)./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). Observed no date mark on repollo (cut cabbage), cut tomatoes, pico de gallo, and cut lettuce. Observed housemade pupusa salsa date marked 8/10 (discard 8/16). Per PIC, items with no date mark were prepared today. -CDI- PIC voluntarily discarded items. **REPEAT** -1.5- **OVERALL IMPROVEMENT OBSERVED WITH DATE MARKING** 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 .

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed no signed attestation of EHP. -CDI- EHS educated and food employees signed at time of visit. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.12 (A),(B) (C) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel) and use a clean barrier such as a disposable paper towel when touching surfaces such as a manually operated faucet handle to avoid recontaminating hands. -P- Observed food employee wash hands and not use a barrier to turn off the faucet. -CDI- EHS educated food employee on proper handwashing procedure and food employee properly washed hands. -0- For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed water bottle stored in handsink. -CDI- EHS educated PIC on proper use of handsink and items were removed. -0-

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P- Observed items not fully submerged in sanitizer water. -CDI- EHS educated food employee on proper sanitizing methods and food employee filled sink to properly submerge dishes. 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 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed chlorine sanitizer at 3-comp sink at 10ppm. -CDI- EHS educated PIC on how to manually prepare chlorine sanitizer and sanitizer corrected to 50ppm. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P- Observed food employee cleaning items without following a sanitizing step. -CDI- EHS educated food employee on ensuring to sanitize all items and items were placed in sanitizer water to be sanitized. 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 items hot holding below 135F. Refer to temperature chart. -CDI- PIC reheated items to above 165F. -0- 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 items in prep unit and RIC above 41F. Observed ambient air of prep unit above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. **MFU HAS LIMITED COLD STORAGE AND HAS AGREED TO VOLUNTARILY SHUT DOWN. CANNOT RETURN TO OPERATE UNTIL VERIFIED WITH EHS THAT COLD HOLDING UNIT HAS BEEN CORRECTED** **3-DAY VERIFICATION REQUIRED BY 3/12/26** **REPEAT** -3- 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)./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). Observed curtido, queso fresco, pupusa salsa (tomato based), and el pastor with no date marks. Observed salsa verde date marked 2/7/26 (discard 2/13/26). Per PIC, item was improperly date marked and other items prepared prior day. -CDI- PIC properly date marked items. -0- 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed no label on 1 spray bottle. Per PIC, contents were degreaser. -CDI- PIC properly labeled bottle. EHS observed sanitizer spray bottle label barely legible and recommended that PIC relabel. **REPEAT** -2-

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 some squeeze bottles missing labels and container. Many squeeze bottles were labeled with date but not common name of item. Ensure items are labeled with common name and date if required. **REPEAT** -1-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed sliding window open at beginning of inspection. At time, no orders were being taken. **REPEAT** -1-

4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean cutting board stored on 3-comp sink, in contact with the wall. -0-

4-502.11(A) Maintain utensils in good repair. Observed damaged spatula handle. Replace. -0-

5-103.11(A) Provide sufficient water to meet the peak water demands.-Pf- Observed MFU run out of water during inspection. **MFU VOLUNTARILY SHUT DOWN** **10 DAY VERIFICATION REQUIRED BY 3/19/26** 5-104.11 Provide an approved water source for use. -Pf- Observed PIC start to fill water up from water water hose at O’Reilly’s where MFU operates. This is not an approved water source. Must return to commissary to fill up water. **MFU VOLUNTARILY SHUT DOWN** **10 DAY VERIFICATION REQUIRED BY 3/19/26** -0.5-

A cap and keeper chain, closed cabinet, closed storage tube, or other APPROVED protective cover or device shall be provided for the water inlet and outlet. Observed cap hanging from water inlet, not intact. -CDI- PIC replaced. Ensure water inlet remains covered. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed soap dispenser had detached from wall. Repair. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee water bottle stored on cutting board and employee items stored over retail items in RIC. -CDI- PIC relocated items. -0-

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee re-enter MFU and begin donning gloves for cleaning tasks, then begin food prep tasks after only switching gloves. During corrective hand washing, employee turned off faucet barehanded. Observed employee later begin task of cooking raw shell eggs without switching gloves and washing hands before next food task (cutting queso fresco block.) CDI - EHS reviewed handwashing and glove switching procedures with food employee and PIC: Hands are to be washed whenever boarding MFU from the outside, before donning gloves for food prep tasks, and whenever switching from raw food to ready to eat food. EHS demonstrated proper handwashing technique, including turning off faucet with paper towel, and observed corrective handwashing when needed.

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) bag of marinated chicken in standing RIC stored above one (1) bag of chorizo. CDI - EHS reorganized improperly stored animal foods and provided RIC storage order charts in English and Spanish. 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 one (1) bin of raw shell eggs stored at room temperature on MFU for extended period prior to use. Observed one (1) ziploc bag mozzarella cheese cooling above fill line in prep containers. CDI - Eggs were placed at raw animal food location within standing RIC. Mozzarella was observed cooling prior to correction by EHS; Mozzarella was rotated to top shelf of RIC. REPEAT. Note: No escalation in point deduction due to some improvement; out of temperature TCS foods were observed as improperly stored for less than 4 hours and were placed in functioning cold holding locations. EHS reviewed storage parameters (I.E. fill lines, raw shell egg storage) with PIC. 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 one (1) spray bottle of chlorine sanitizer without label. CDI - EHS affixed label to sanitizer. REPEAT.

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 (1) unlabeled bottle of oil at grill side table. All other working food containers were labeled accordingly. CDI - EHS placed station label for oil bottle.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear door and sales window of MFU open at start of inspection due to MFU heat. Observed no insect entry during inspection. CDI - EHS closed entrances to MFU at start of inspection. EHS advises use of insect screens, netting, or screen windows at openings to prevent pest entry.

4-502.13 Single-use and single-service articles cannot be reused. Observed two (2) washed and drying sour cream containers at clean dish storage. Observed one (1) date marked and labeled sour cream container holding cooked lengua in standing RIC.

6-301.14 Post a handwash sign at each handsink. No hand wash sign at hand sink. CDI

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed cooked chicken in upright cooler stored under raw beef. CDI- rearranged storage order. 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 rice and beans stored in upright cooler > 41F. Per PIC rice and beans were cooked yesterday. CDI- voluntarily discarded by PIC. 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 spray bottle of degreaser without label. CDI by labeling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house flies in the MFU. Keep doors and windows closed.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No chlorine sanitizer test strips provided during inspection. CDI- test strips provided after inspection.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no hot water on the MFU upon arrival. Hot water heater was turned off at the electrical panel. CDI- restored hot water to the MFU.