EL PASTOR CHILANGO

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee water stored on fryer. -CDI- PIC removed. -0-

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 PIC wash hands and not use a barrier to turn off the faucet. -CDI- EHS educated PIC on using a barrier and PIC properly rewashed hands. 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 . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC open door of MFU and then begin to return to food prep without washing hands. Observed PIC leave MFU and return and begin to engage in food prep without washing hands. -CDI- EHS intervened, educated PIC on when to wash and PIC washed hands. -2-

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning. -P- Observed food employee wash dishes without following a sanitizer step. -CDI- EHS educated food employee on following a sanitizing step and items moved to dishpit to be W/R/S. -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 .

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 voluntarily discarded items. -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 all items in cold holding units above 41F. Observed ambient air of units above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. **3 DAY VERIFICATION REQUIRED BY 3/23/26** **IS BEING ISSUED TODAY** -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 .

3-501.17 (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 housemade chipotle sauce containing canned chipotles and housemade salsa roja with no date marks. Per PIC, items were made in last 1-2 days. -CDI- PIC properly date marked items. PIC stated all TCS items in prep unit and prepared daily and discarded at EOD. -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 one spray bottle with no label. Per PIC, contents were bleach for wiping down tables. -CDI- PIC properly labeled. -0-

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 no labels on squeeze bottles. -0-

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice scoop handle touching ice. -0-

4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf- Observed food employee washing items without filling up compartments of sink. -CDI- EHS educated PIC on ensuring to fill all 3-compartments during manual warewashing and ensuring all items are fully submerged. EHS also educated on best practice of W/R/S at commissary kitchen to preserve water. Food employee placed items to be W/R/S upon return to commissary. -0-

5-303.12 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 protective covering of water inlet not in place. Ensure to keep water inlet covered. -0-

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P- Observed PIC handling raw meat and then go to touch containers with RTE meats. -CDI- EHS intervened, educated PIC on when to wash and PIC washed hands. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw shelled eggs stored over RTE meats on speed cart in WIC. -CDI- PIC corrected storage order. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer at 0 ppm. PIC was using a spray bottle that did not contain chlorine to create sanitizer. -CDI- PIC obtained chlorine and corrected to 100ppm. **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

3-501.15 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 PIC preparing raw meats to cool and placing them in small metal pans, densely packed with lids to cool. -CDI- EHS educated PIC on proper cooling methods and PIC separated items into smaller containers and removed lids to facilitate rapid cooling. -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 .

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 food splatter on single-use plates and items outside of original protective package. Ensure to keep in protective packaging until ready to use to protect from food splash and other contamination. -0-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed exterior surfaces of spice containers on MFU with grease debris and residue. Observed shelving on MFU in need of cleaning. Increased and thorough cleaning frequency recommended. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning on MFU in hard to reach areas like between and behind equipment and walls behind flat top/cooking area. Increased and more thorough cleaning frequency recommended. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on prep table. -CDI- PIC relocated items. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels available at handsink. CDI: paper towels provided.

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 no sanitizer available on unit. Facility has agreed to voluntary close until sanitizer can be provided. VR required within 3 days to ensure complaince.

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 2 door reach-in cooler holding food temperatures including pastor, steak, chorizo, rice, and pork w/pineapple > 41F (see temp chart). CDI: all food products were voluntarily discarded and unit will close for today. PIC informed me that unit arrived at route at 10am this morning. Will conduct compliance visit to ensure cooler is maintaining temperatures 41F/below.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thermometer available for checking food temperatures. VR required within 10 days. Text picture of thermometer to Arlene Lawrence @ 704-617-3068.

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 containers of oil, water, and salt unlabeled.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no strips available for testing sanitizer concentration levels. VR required within 10 days. Text picture of strips to Arlene Lawrence @ 704-617-3068.