COSTA DEL SOL PINEVILLE

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at second hand sink. CDI- Towels supplied to hand sink. (-1)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several (3-5) house flies in kitchen areas. EHS verified regular pests control services and advises increasing frequency during Summer months. No contamination to food or equipment observed. (-1)

REPEAT. 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed two fryer baskets with deteriorating metal wire coming apart from frame, no longer safe to use. CDI- PIC removed from service. (-1) 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed styrofoam cup inside food product in hot holding at stove. PIC advised that styrofoam is not meant to withstand heat from stove. Cup appeared intact; not melted, deformed, or contaminating food at time it was removed from the product. Do not use single service articles as cooking utensils.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed water not exceeding 107F anywhere in kitchen. CDI- Repair tech fixes hot water heater during inspection. Hot water from all fixtures now >130F.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs beside french fries in lowboy, both without lids. CDI- Separation made between containers, fries lidded. (-1.5)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few dishes stored as clean with visible food debris. CDI- Dishes returned to ware-washing for re-w/r/s. (-0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed horchata in dispenser at 43F. CDI- PIC voluntarily disposes of horchata and refilled with new starting at 41F on TPHC. EHS advises making this process permanent; pre-chill horchata mix to 41F and below, label for TPHC, and dispose within 6 hours (so long as horchata does not exceed 70F, otherwise 4 hours). (-1.5)

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed two knives stored with blades between fliptop units. CDI- PIC removes knives from fliptop, takes to ware-washing. (-0)

REPEAT. 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed two fryer baskets with fraying metal wire, no longer safe to use. CDI- PIC removes baskets from service, replaces with new. EHS advises monitoring the baskets and removing from service when the structural integrity is compromised. (-1)

5-501.17 Provide a covered waste bin in female restrooms. Observed no lidded trash can in women’s restroom. Provide at earliest opportunity for sanitary disposal of feminine hygiene products. (-0)

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 raw proteins in cold drawer at cook line without date marks. CDI- Chef dates items. (-0)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one German cockroach behind cooler at cook line. No evidence of contamination to food observed. Facility has pest management contract and is advised to increase treatment/visit frequency to achieve total abatement. (-1)

REPEAT. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in 50PPM quat at prep counter in back of kitchen. CDI- Container remade to proper concentration. (-1)

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed several fryer baskets in severely deteriorated condition with fraying and broken metal wire, no longer safe to use. CDI- Baskets removed from cook line and not to be used for service. Replace fryer baskets when their structural integrity is no longer intact. (-0.5) 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted and chipping racks inside WIC. Replace or treat to remove rust and restore ability to clean racks.

10 DAY VR REQUIRED. 4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no device for taking temperatures at high temp dish machine. EHS will make a return visit within 10 days to reassess. (-0.5)

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 food debris in lowboy gaskets throughout facility. Increased cleaning frequency is advised. (-0.5)

5-205.15 Maintain a plumbing system in good repair. Observed broken hand sink near warewashing that shakes violently and screeches when turned on. Repair at earliest opportunity. (-0)

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the handsink near the clean dishes storage area. CDI- Soap was replaced.

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 cooked shrimp stored with raw seafood and raw scallops stored with ready-to-eat foods in standing reach in cooler near ice machine. CDI- PIC corrected storage order. 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 the 3-compartment sink with a concentration of 50ppm. PIC stated that they will call vendor to repair dispenser. EHS instructed staff on how to make sanitizer by hand at 200ppm for Quat. Facility will make sanitizer by hand until the dispenser is fixed. *REPEAT* 3- day VR Required. 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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes stored in sanitizer with a concentration of 50ppm. CDI- PIC replaced sanitizer water with water that had been made by hand at the correct concentration at 200ppm. **REPEAT**

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 baskets in pickled onions and pickled cabbage in the walk in cooler. Basket did not have a handle and was fully submerged in the product. CDI- Food employee removed the baskets. EHS provided education.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several stacks of metal containers and bowls in clean storage stacked wet. CDI- Items were taken to dish area to be washed, rinsed, and sanitized. **REPEAT**

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain in dumpster. Replace as soon as possible.

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 food (cereal) and beverages stored on prep surfaces in the server station. CDI- Food employee removed the items.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the sanitizer in the 3-compartment sink reading at 50ppm for quat. EHS observed that all sanitizer buckers were below 50ppm. EHS observed the the chemicals were not feeding into the dispenser. EHS advised PIC that they could mix their own sanitizer until the dispenser is repaired. EHS showed PIC and dish pit employee how to mix sanitizer and get the correct concentration. PIC stated all buckets will come from the properly mixed sanitizer in the 3-comp sink. VR REQUIRED. 3-day VR. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed blenders, glass plates and bowls, onion cutter, oyster shucking device, and can opener stored clean with large amounts of visible food debris. CDI- PIC took items to dish area to be W/R/S. See comment section. 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 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed pickled onions and ground beef in the WIF that were cooling. PIC stated that the pickled onions were prepared this morning and placed in the WIF around 8AM at 80F. EHS temped onions at 9:35AM and they were 80F. EHS temped at 10:30 and they were 76F. This missed the cooling window. Ground beef was prepared 02/15 and was 52F. CDI- Items were 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed queso being hot held at 74F. EHS observed that the item was double panned in the steam well. CDI- PIC reheated the queso to 165F and placed it back in the steam well. EHS advised that the double pans could contribute to the queso not holding temperature. 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 milk being held in the microwave to be heated for coffees. EHS temped the milk at 74F. Observed queso in prep unit holding temp at 44F. CDI- PIC voluntarily discarded the items. 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 no date marking in corn tamales or shredded mozzarella. CDI- PIC date marked items with the previous date, when the items were prepared. 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 . 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 a container of creama in the WIC with a date mark of 02/09. This is beyond the allotted 7-day date marking period. CDI- PIC voluntarily discarded the item. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed that the fried chicken being held on TPHC was not marked with a start discard time at the start of the inspection. CDI- PIC labeled the item for 7AM and to be discarded at 11AM. 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed fried chicken being held past the 4 hour limit. EHS entered kitchen at 12PM and the fried chicken was still being held. CDI- PIC voluntarily discarded the item.

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 ground beef and pickled onions in a large deep containers in the WIF. EHS did not observe any mixing of the products during the inspections. CDI- Out of temperature items were voluntarily discarded. EHS discussed cooling methods with PIC. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets with wiping clothes stored in 0ppm sanitizer. CDI- PIC refilled all the sanitizer buckets with sanitizer at the correct concentrations.

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 scoops in the salsa verde and creama with the handles in the food product. CDI- PIC removed the items and EHS provided education on utensil storage.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a large amount of metal pans and bowls that were stored as clean and stacked wet.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a wooden cutting board with deep pits in the surface. EHS determined that wood shaving were coming off the cutting board. EHS advised PIC that the cutting board should not be used and removed from the kitchen. EHS also observed two plastic cutting boards with deep pits. EHS advised that these are also no longer used as they are no smooth and easily cleanable. 4-501.11 Maintain equipment in good repair. Observed a leaking lowboy cooler and a leak in the WIF with an accumulation of ice. Repair equipment.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed trash can lids open. CDI- PIC closed lids. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed several fryers, coolers, and other unused equipment stored behind the facility. Removed unused equipment.

6-202.112 Living or sleeping quarters shall be separated from rooms and areas used for food establishment operations by complete partitioning and solid self-closing doors. Observed evidence of sleeping quarters in the shed behind the facility. Facility is to remove all kitchen equipment from the building or remove the evidence of sleeping (bed, pillows, and blankets).

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed open employee beverage over food and equipment.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed tongs stored in handwashing sink on prep line. CDI, tongs removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw meat stored over beef in walk in cooler and raw chicken box stored over RTE plantain. CDI, foods relocated for proper storage . For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 raw chicken stored over raw pork. CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple flies in kitchen .

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed food employee using towel to dry equipment after washing and sanitizing.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed chemical dish machine testing 0ppm chlorine. Operator contacted company for calibration but could not provide eta. Facility to wash, rinse in dish machine but sanitize equipment at 3 compartment sink. CDI, EcoLab arrived during inspection to calibrate dish machine. 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

3-501.18 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 cooked carrots and onion date marked 2/26, cabbage with date of prep of 2/26, chicken with date of preparation 2/29. CDI, foods voluntarily discarded. 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed salmon thawing in vacuum package. CDI, salmon package cut to remove from vacuum package state.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pork in boxes on ground in walk in cooler and containers on ground in walk in freezer.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet cloth used to stabilize cutting board.

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 some residues accumulating on shelving.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug damaged and no longer leak proof.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw fish and meat stored over RTE plaintain in walk in cooler. CDI, foods relocated for proper storage. Observed employee come in from outdoor and handling soiled equipment with gloves to handling clean equipment and cutting boards in kitchen. CDI, employee removed gloves and washed hands. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P

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 some soups and TCS foods date marked exceeded 7 days. Observed some items date marked but facility not counting day of preparation as day 1. CDI, RTE TCS foods that were over 7 days voluntarily discarded. Discard date corrected to reflect 7 day holding days. Repeat. 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 .

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 question cooling at 89 degrees F at 12:40. At 1:40 queso was at 88 degrees F. CDI, Observed ice bath not filled to level of food. CDI, ice wand added to rapidly cool queso and ice added to ice bath to fill to level of food in container. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observe shrimp thawing in prep sink under running water at 73 degrees F. CDI

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some flies and fruit fly in facility.

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 debris and soil accumulating and general cleaning needed on non food contact surfaces, under hard to reach areas in kitchen below equipment and corners as well as walls.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - Observed no written procedures for vomiting and diarrhea cleanup. CDI, sample procedures emailed to establishment in English and Spanish. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed uncovered employee beverage.

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed soap not being dispensed from hand washing sink in back of kitchen. CDI.

For more information on food storage order 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 shell eggs stored over sour cream. CDI, foods not at temperature and voluntarily discarded. Points not escalated. Improvement made since previous inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. - Observed ground beef cooled from yesterday in deep covered container walk in cooler at 47 degrees F. CDI, beef voluntarily discarded. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed milk, cheese, pork, raw chicken, beef, cut cabbage, and other TCS foods cold held and maintained between 47-52 degrees F in walk in cooler. WIC not maintaining TCS foods at required temperature. Ambient air temperature was at 52 degrees F. All TCS foods in walk in cooler over 4 hours voluntarily discarded and denatured in dumpster. Photos taken. Management voluntarily closed and maintenance scheduled to arrive in an hour for walk in cooler. Operator to contact EHS to complete long term compliance visit and ensure walk in cooler is operating properly and ensure TCS foods are maintained at 41 degrees F and below. 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 .

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 . 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 several foods such as cut cabbage, pico, hot dogs, mozzarella cheese, cooked shrimp not date marked or date paired over 7 days. CDI, foods voluntarily discarded. Repeat. 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 .

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 ground beef cooled from yesterday in deep covered container walk in cooler at 47 degrees F. CDI, beef voluntarily discarded. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 3 roaches on walls, 2 in dish area 1 at food prep Lin.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths on clean drain board of dish machine. Observed soiled cloths on table surfaces.

4-501.11 Maintain equipment in good repair. Observed walk in cooler not calibrated to maintain TCS foods at 41 degrees F and below.

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 cleaning needed on shelving on non food contact areas and debris accumulating in gaskets and on bottom of reach in prep refrigerators.

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 build up attached to the floors behind grill equipment and dish room. Recommend a higher cleaning frequency.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M PIC made direct contact with chicken inside of the walk in cooler after REHS asked him the reason behind chicken being above temperature threshold. CDI- Chicken was discarded for not meeting cooling. PiC was educated.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a number of foods inside of the walk in cooler without proper coverage with the use of a lid or plastic cling wrap. CDI- Foods were covered during the inspection. 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: http://meck.co/FoodSafety Observed raw beef stored below raw chicken. Reorganized by the person in charge during the inspection.

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: http://meck.co/FoodSafety 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 whole baked chicken that was cooling the day before that was found at a temperature of 68F. CDI- Whole chickens were discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety 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 . All time and temperature controlled foods for safety of cold holding shall maintain temperature threshold of 41F or below. Observed foods such as cabbage, beef steak, sliced tomatoes and queso cheese above temperature threshold. See temperature chart. CDI- Foods were moved to walk in cooler to cool down below 41F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety 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 multiple foods prepared days prior inside of the prep unit without date marking labels attached. Foods that were prepared the day before were labeled. All others were discarded.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed stainless steel cleaner stored above thawing shrimp.

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 unlabeled secondary containers holding water and oil in dry storage without a label attached. CDI- Labeled during the inspection.

3-302.15 Wash fruits and vegetables prior to use. Observed peppers and avocados inside of prep unit with stickers present. Ensure that these items are washed before placing inside to prevent possible contamination. CDI- Foods were removed and washed before placing back inside of prep unit.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to effectively air dry. Observed metal pans on air drying shelves left wet stacked. Food establishment shall implement pyramid stacking method we to help fully air dry pans.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed build up on cooking equipment. 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 build up on shelving, sides of equipment, and counters throughout.

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 build up attached to the floors behind grill equipment and dish room. Recommend a higher cleaning frequency.

2-101.11 (A) PIC shall be present during all hours of operation. -PF No serve safe certified food protection present during the inspection.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Person in charge could not locate parasite destruction letter during the inspection. A verification visit will be conducted to ensure food establishment acquires the parasite destruction letter. Letter was observed during earlier inspections.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a number of foods inside of the walk in cooler without proper coverage present.. Foods were covered without a lid during the inspection. CDI- Person in charge covered foods with plastic closing wrap inside of walk in cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed pans and utensils stored clean with noticeable food debris left attached. Utensils and pans with food debris from previous uses were pulled from shelving and moved to 3 comp sink to be washed, rinsed, and sanitized again. CDI- Foods were moved to 3 comp sink to be washed, rinsed, and sanitized. A risk control plan will be implemented during a verification visit to help gain compliance with food establishment.

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: http://meck.co/FoodSafety 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 salsa prepared yesterday that had not been removed from walk in cooler not meet cooling parameters. Ensure that foods are being cooled effectively at a fast enough rate to meet cooling parameters. CDI- Salsa

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety 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 chicken being held on steam table below temperature threshold. Chicken was reheated during the inspection using the fryer to 187F.

Observed foods such as carne molida dated 8/3/22 and salsa papusa dated 7/29. Items were discarded during the inspection. 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 For more information please visit: http://meck.co/FoodSafety 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer inside of the 3 comp sink testing too strong. Ensure that chlorine solutions are between 50-100ppm for concentration. CDI- Sanitizer was remixed during the inspection.

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: http://meck.co/FoodSafety 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 foods inside of walk in cooler that did not meet cooling due to foods being in bulk amounts. Ensure that foods are broken down in to smaller portions to allow air flow. Make use of ice wands for soups and salsas. CDI- Foods didn’t meet cooling and were discarded.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed beef inside prep sink below without food being completely submerged and water not running. CDI- Water was turned on and ice was added to ensure that food is below water is holding below 70F threshold.

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 bulk container holding flour in dry storage without a label attached. CDI- Bulk container was labeled during the inspection.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed fly strip in dish area that was filled. Ensure that fly strip is removed when an accumulation of insects occurs.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed flour inside of dry storage and boxes in the walk in freezer stored on the flour. Ensure that foods are stored at least 6 inches off the ground.

4-501.11 Maintain equipment in good repair. Observed torn gaskets in multiple units. Replace as necessary.

5-205.15 Maintain a plumbing system in good repair. Observed leak under hand washing sink. Repair as needed.

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 build up attached to the floors behind grill equipment and dish room.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed pans and utensils stored clean with noticeable food debris left attached. Utensils and pans with food debris from previous uses were pulled from shelving and moved to 3 comp sink to be washed, rinsed, and sanitized again. Observed vegetable chopper not previously used today with very noticeable debris left attached from previous uses. Vegetable chopper was moved to 3 comp sink to be washed, rinsed, and sanitized again.

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: http://meck.co/FoodSafety 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 multiple items prepared days before such as the chicken for tamlaes and beef ribs. Neither of the items were removed from walk in cooler for use today. Foods were discarded for not meeting 6 hour cooling parameter.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety 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 . All time and temperature controlled foods for safety of cold holding shall maintain temperature threshold of 41F or below. Observed foods such as cabbage, creama and queso above temperature threshold. See temperature chart. CDI-Cream was discarded and queso was cooled using the walk in cooler.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety 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 milk opened prior days without proiper date marking present. CDI Milk was labeled during the inspection.

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: http://meck.co/FoodSafety 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 chicken tamale filling and beef ribs not meet cooling due to using bulk storage of foods with a small amount of the lid being vented. Break foods down in to smaller portions on a sheet tray without coverage to allow foods to cool at a faster rate.CDI- Foods were discarded for not meeting cooling time parameters.

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 bulk containers of flour not labeled during the inspection. Observed items such as spices not labeled during the inspection. CDI- Secondary containers were labeled during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to effectively air dry. Observed metal pans on air drying shelves left wet stacked. Food establishment shall implement pyramid stacking method we to help fully air dry pans.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed plastic trash bags being used on rice during inspection. Food establishment shall use pan lids or approved rice nets. CDI- Trash bag was discarded during the inspection and lid was used.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety: Provide procedures for vomit/diarrhea clean up. No written procedures onsite. The guide from mecklenburg county has been given.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed foods inside of the walk in cooler without proper coverage present. Foods include fish and refried beans. Foods were covered without a lid during the inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed pans and utensils stored clean with noticeable food debris left attached. Utensils and pans with food debris from previous uses were pulled from shelving and moved to 3 comp sink to be washed, rinsed, and sanitized again. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety 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 dish machine not effectively sanitizing dishes. When tested, a reading of 0 ppm was observed. Dish machine company was contacted verification visit will conducted,.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety 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 . All time and temperature controlled foods kept for hot holding shall maintain a temperature threshold of at least 135F or greater. Observed fried chicken on steam table covered with foil at a temperature of 120F. PIC stated that chicken is reheated to 165F before serving. CDI- Time as a public health control procedures attached with inspection. Food establishment was placed on TPHC. Procedures shall be provided to MCHD by verification visit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety 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 . All time and temperature controlled foods for safety of cold holding shall maintain temperature threshold of 41F or below. Observed foods such as cabbage, fish, shrimp, and crema above temperature threshold. See temperature chart. CDI-These items were moved to walk in cooler to meet cold holding threshold..

6-202.15 Protect outer openings of establishment from insect or rodent entry. Ensure that back door leading to outside has proper protection from insect and rodent entry with a net if the back door will be left in the open position. CDI- Back door closed during the inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket holding towels at a concentration of 10 ppm during the inspection. Ensure that sanitizer used for chlorine is between the range of 50-200 ppm. CDI-Sanitizer was remixed during the inspection.

3-302.15 Wash fruits and vegetables prior to use. Observed peppers and avocados inside of prep unit with stickers present. Ensure that these items are washed before placing inside to prevent possible contamination. CDI- Foods were removed and washed before placing back inside of prep unit.

4-501.11 Maintain equipment in good repair. Dish machine is not functioning to sanitize dishes. Repair company called during the inspection. Will arrive later today.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open during the inspection. Maintain dumpster doors closed to prevent a possible attraction or possible harborage of pests.

Observed standing water in areas of kitchen, slow draining floor drain in waitress area, debris on floor in various area. PIC stated floor are spray cleaned in morning before opening. ensure all water is drained and floors are cleaned when needed. 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety: PIC is not a certified food protection manager. Suggest having more than 1 certified person in order to cover all hours of operation.

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: http://meck.co/FoodSafety: Must have knowledge on reporting/restricting/excluding food borne illnesses. Poster give.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety: Provide procedures for vomit/diarrhea clean up.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed grill brick, scrub pad, and scraper stored in various hand sinks. CDI--all items removed. Repeat.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed pans with leftover juices from raw meats in lowboy. Left overnight. CDI: removed and placed in dish washing area. Clean often.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Discontinue hanging sticky fly paper on ceiling above food/food prep areas. Observed in storage (center) and near ice machine.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf: Provide testing measure.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed build up on cooking equipment. 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 build up on shelving and counters throughout.

Observed standing water in areas of kitchen, slow draining floor drain in waitress area, debris on floor in various area. PIC stated floor are spray cleaned in morning before opening. ensure all water is drained and floors are cleaned when needed. 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered and covered employee drinks stored on back prep table and inside reach-in cooler on front line. CDI - drinks were discarded.

REPEAT VIOLATION: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a plastic container with a scrub brush inside of hand sink at back prep line. CDI - PIC removed container. Hand sink only to be used for hand washing.

REPEAT VIOLATION: 3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf. Observed no parasitic destruction letter provided for salmon undercooked on menu. CDI - salmon will be served fully cooked until letter can be provided. Points remain due to different violation.

REPEAT VIOLATION: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dishes stored with food debris present. CDI - All items moved to dish machine to be W/R/S. Observed some plastic drink cups at front waitress station stored with food debris.

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. Observed 2 large plastic containers of beef soup ranging from 47F - 49F inside walk-in cooler that were cooling from last night. Products did not reach proper cooling parameters. CDI - voluntarily discarded. Discussion regarding cooling posters and logs.

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 ground beef inside walk-in cooler dated 8/14 that expired past 7 days. CDI - voluntarily discarded. 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 inside walk-ion cooler a container of beef soup not dated. CDI - discarded. Observed inside low boy a container of chicharron and yuca that was made yesterday without date mark. CDI: properly dated.

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 beef soup that had cooled down from last night in tall plastic containers and covered. CDI: proper cooling methods were discussed. Due to temperature abuse soup was discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a squeeze container of oil and 2 containers of spices not labeled in kitchen. Observed sugar and salt at bar area not labeled.

REPEAT VIOLATION: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen. Observed a trail of ants on wall behind small flip top cooler at back prep area. Ants were leading down to a piece of meat that had been leftover on floor from last night. CDI; area was cleaned and ants were removed. Pest company will be notified for treatment. 6-202.13 Properly locate mechanical insect control devices. Observed fly strips stored hanging over food prep areas at back of kitchen. CDI: strips were removed. 6-202.13 Insect Control Devices, Design and Installation - C. Observed fly fan at back door not in operation; work order has been placed for fan.

REPEAT VIOLATION: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food boxes stored directly on the floor inside walk-in freezer. Points not escalated due to nature of violation.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet soiled wiping cloths not in use stored on prep surfaces. Observed wiping cloths stored under cutting boards. Observed cloths stored hanging off of employee aprons.

REPEAT VIOLATION: 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop stored directly on top of ice machine. Observed tongs at back cook area stored inside room temperature water. Observed ice scoop handle stored in direct contact with ice at front waitress station.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked on dish shelf and cups at waitress station wet stacked.

5-501.111 Keep storage areas and bins for waste in good repair. Observed outside dumpster with hole in front and damaged. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids and doors open to dumpster and grease container. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed lots of equipment, trash, etc. at dumpster area on ground.

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 to remove excessive of food debris especially behind equipment.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed lettuce inside of hand sink at cook line. CDI - PIC removed all lettuce. Hand sink only to be used for hand washing. - 0 -

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shell stock tags being removed from boxes without first selling out of shell stock. Observed shell stock tags not being dated and kept in chronological order. CDI - Discussion with PIC on when and how to stored shell stock tags. Once last shell stock has been sold, remove tag from container, write the date the last shell stock was sold, and then store the tags in chronological order for 90 days. A VR will occur no later than 7/9/2021 to ensure shell stock tags are being properly dated and kept in chronological order. - 1 -

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored above fully cooked chicken wings in reach in cooler. CDI - storage order rearranged. - REPEAT - 1.5 - * Points not escalated due to significant improvement in all storage order *

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dishes stored with food debris present. CDI - All items moved to dish machine to be W/R/S. - 0 -

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed few flies in kitchen. - 0 -

3-307.11 Miscellaneous Sources of Contamination - C Observed hair stored inside of chopped vegetable container in flip unit. CDI - Food items voluntarily discarded. - 1 -

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed tongs stored inside of pico. Observed scoop stored inside of ice machine and container of rice with handles touching food items. Observed scoop without handle stored inside of plantain container in reach in cooler. CDI - All scoops removed. Discussion of where to store scoops in use. - REPEAT - 0.5 -

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no QUAT sanitizer strips available in facility. A VR will occur no later than 7/9/2021 to ensure test strips have been purchased. - 0.5 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored above prep unit next to clean dishes. CDI - Item removed. Discussed proper areas of storage with PIC. - REPEAT - 0.5 -

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC unable to ensure safe food handling as evidenced by lack of knowledge of all final cook termperatures, hot and cold hold temperatures and cooling time and temperatures parameters, proper hand hygiene and employee health policy. Coached -all temps given and rules resent

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Observed failure of PIC to demonstrate knowlege of employee health illnesses and symptoms with no information posted in kitchen. CDI- Spanish handout given

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed PIC donn gloves without first washin hands. CDI - gloves discarded, hand washed and new gloves donned

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no hand towels at one bar sink. CDI- stocked no points taken because bar not open

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp, fish and eggs over ready to eat foods like plantaines in two seperate units. CDI- reorganized

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 Observed picante sauce(made with fresh tomatoes) at 62F in center in high volume low surface area lexan , covered in walk in cooler. CDI- voluntary discard

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken at 75F in basket covered (from yesterday) , red beans and cheese sauce hot held below 135F(see temp chart) - CDI- placed on TPHC and /or reheated above 165F (see temps chart)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple time temperature control for safety foods cold held above 41F(see temp chart) CDI- placed on tphc or removed to walk in cooler to cool

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 multiple TCS foods not date marked in prep units. CDI- date marked Observed taquitos with cooked chicken date marked 2/25 CDI- dsicarded

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 picante sauce(made with fresh tomatoes) at 62F in center in high volume low surface area lexan , covered in walk in cooler. CDI- voluntary discard; alternative cooling procedure explained

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 cabbage stored on floor in walk in cooler. Observed bolw of cut lettuce stored in direct contact with shredded cabbage.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth not stored in soiled linen or in sanitizer.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handless bowl for scooping rice stored atop rice warmer.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed phone, keys and speaker stored on cook line above prep units.