CALLE SOL

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. -Observed open, uncovered container of salt in dry storage, with packaged food stored on shelves above. -CDI- PIC covered the salt.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed all foods in left-side and middle prep coolers above 41F. PIC stated hood system on far left side of grill line stopped working midday today. As a result, kitchen ambient air temperatures increased and caused food temperatures to rise in the left and middle prep coolers. Prior to EHS arrival, PIC contacted hood repair technician and placed all food in left and middle prep coolers on 4-hour TPHC. During inspection, EHS observed hood technician arrive and state the hood will likely be repaired today or tomorrow morning. -Once hood system is repaired, PIC stated cooler food temperatures in prep coolers will likely return to 41F or below. -Continue to use 4-hour TPHC to hold TCS foods in prep coolers, until food can be maintained at or below 41F. -3 day verification visit required- EHS will follow up onsite. -Observed raw salmon and raw chicken in under-grill drawer above 41F. Observed salmon and chicken in front part of drawer above 41F, while all other TCS foods in drawers (closer to back) were properly cold holding at or below 41F. PIC stated raw salmon and chicken was placed in the cooler approximately 3 hours ago. -CDI- PIC moved raw salmon and chicken to blast chiller to cool rapidly. By end of inspection, EHS observed raw salmon and chicken cooling at sufficient rates to reach 41F within 4 hours. -REPEAT- 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 .

3-501.19(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 food in left-side prep cooler, held on emergency temporary 4-hour TPHC, with incorrect time stamp. Observed time stamps stating the food was removed from temperature control at 3:08pm, while PIC stated the food has been on TPHC since long before 3:08pm. PIC stated food employees placed new time stamps on old pans of food, prior to flipping pans and discarding expired TPHC foods. -CDI- PIC voluntarily discarded the expired 4-hour TPHC foods and placed new food on 4-hour TPHC with correct time stamps. -Observed house-made amarillo ranch with incorrect TPHC time stamp (stated it must be discarded at 3:10pm, while PIC stated the expired bottle was discarded and a new bottle replaced it, yet a new 4-hour start/discard time was not labeled. 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 sliced cherry tomatoes placed on 4-hour TPHC, without a time stamp indicating the 4-hour start/discard time. -CDI- PIC verified when cherry tomatoes were removed from temperature control and properly added time stamp. -REPEAT-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. -Observed wet stacking among multiple dishes. Ensure dishes are properly air dried before stacking.

4-501.11 Maintain equipment in good repair. -Observed one side of hood system not functioning (hood technician onsite stated motor was broken). -Repair hood system. -During inspection, PIC stated hood will likely be repaired today or tomorrow morning PIC stated section of grill line underneath broken hood will not be used until it is repaired. EHS will follow up.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -Observed few metal pans and multi-use utensils (scoops, mandolin) with visible food debris and sticker residue from date-mark sticker. -CDI- PIC moved dishes back to dish machine to be re-washed/rinsed/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)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed quinoa, cut red cabbage, cut slaw, hot dogs, salami, and sliced cheese above 41F in prep unit cold drawers. The only drawers containing TCS foods above 41F were on the right side of the prep unit; all other foods in left side and flip top portion of unit were properly cold holding below 41F. -PIC voluntarily discarded the foods held in the unit for over 4 hours (quinoa, red cabbage, slaw, salami, cheese). PIC stated hot dogs were placed in the unit two hours ago, therefore PIC moved the hot dogs to WIC for rapid cooling. -Facility may not cold hold in right-side cold drawers of prep unit until it is repaired and properly cold holding at or below 41F. During inspection, PIC contacted technician for repairs. -3 day verification visit required-. 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 .

3-501.18 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 sliced ham and cooked pork bits without date marks. -CDI- PIC verified prep date of both items and properly added date marks. 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 fried plantains held on 2-hours TPHC without a start/discard time labeled. Observed proper TPHC procedures for fried plantains. -CDI- PIC voluntarily discarded the plantains and stated the facility will now write the TPHC start/discard time on the whiteboard for fried plantains, going forward.

5-202.12 Provide at least 100F water at handsinks. -Observed no hot water at handsink by server station (water reached a maximum of 55F). Repair sink to reach at least 100F at handsink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed quinoa, caesar dressing, scrambled eggs, chickpeas, and house-made hot-brined pickles in Tall RIC above 41F. All items above 41F were stored on bottom two shelves in RIC. TCS foods stored on higher shelves in Tall RIC were properly cold holding at or below 41F. -PIC voluntarily discarded the items above 41F (quinoa, caesar, eggs, chickpeas, pickles). Observed fan blowing cold air in Tall RIC at the top of the cooler. PIC stated foods on bottom shelves are above 41F due further distance/lack of air flow from fan. -PIC stated facility will now only cold hold TCS foods on upper shelves in Tall RIC, and bottom shelves will only be used for non-TCS items (raw onions, herbs). EHS will follow up to ensure proper protocol is followed. -3 day verification visit required- -REPEAT- 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. -Observed no TPHC procedures for bean sprouts held on TPHC. Observed proper TPHC procedures and time stamps for all other TCS foods. -CDI- During inspection, PIC completed TPHC procedures for bean sprouts. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed wet stacking among multiple dishes stored as clean. -No point escalation due to significant improvement and correction in other code violation from past inspection.

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 single-service containers (to-go containers) stored in cabinet, removed from protective packaging and directly touching shelves. Keep to-go containers in their original packaging or other form of protective storage. -Observed single-service containers stored right-side-up on countertop. Ensure to-go containers stored are stored upside down to prevent contamination with the food-contact surface of the container. -CDI- PIC turned to-go containers upside down.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed front handsink blocked by trash bin, with a large container stored inside handsink. -CDI- PIC removed container and trash bin.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed dishes being actively sanitized at 3-compartment sink in 0ppm quat sanitizer. Observed sanitizer dispenser not properly dispensing sanitizer, as sanitizer container was full. -CDI- PIC called for sanitizer dispenser repair during inspection. EHS observed PIC manually make sanitizer at 200ppm quat concentration. Facility also has chlorine-sanitizing dish machine to properly wash, rinse, and sanitize. -By end of inspection, sanitizer dispenser at the 3-compartment sink was repaired and EHS observed it dispensing at 150ppm quat. 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 multiple dishes stacked and stored as clean with sticker residue and food residue on both the interior and exterior of the dishes. -CDI- PIC moved dishes back to the dish machine for proper re-wash, rinse, and sanitize. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed all TCS foods in prep top by wok station above 41F (scrambled eggs, cooked plantains, raw shell eggs, cut grape tomatoes, raw shrimp, raw chicken, raw beef, noodles, cabbage slaw, and kale mixture). PIC stated the unit has been having cold holding issues due to gasket and drawer problems. -PIC voluntarily discarded all TCS foods stored in the unit for over 4 hours (scrambled eggs, cooked plantains, raw shell eggs, cut grape tomatoes, sauces). All other TCS foods above 41F were placed in the unit less than 4 hours ago. PIC moved the items above 41F for less than 4 hours into the walk-in-freezer for rapid cooling. -PIC stated facility is waiting on a quote for unit repair and will contact EHS when unit is fully repaired for cold holding. Facility may not cold hold in the prep unit until it holds TCS food at 41F or below. As a temporary corrective action, facility will hold all TCS foods in prep unit on TPHC for 4 hours. EHS observed PIC fill out emergency TPHC procedure form and label foods with proper time stamps. -3 day verification visit required- - Observed house-made hot-brined pickles in Tall RIC at 44F. Observed pickles stored on bottom shelf, with TCS items stored higher in unit at 41F and ambient temperature at 37F (see temperature chart). Observed RIC fan at top of the RIC. -CDI- PIC voluntarily discarded the pickles. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed wet stacking among multiple dishes stored as clean. 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 dishes stored as clean exposed to contamination from a dripping AC unit, due to condensation. -CDI- PIC moved clean dishes further from leak to prevent contamination.

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 among customer food on dry storage shelves. Observed employee drink, covered with lid, stored on shelf above prep sink/prep table. -CDI- PIC moved employee drinks.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee leave to exterior to access facility’s walk-in cooler, then return through kitchen back door and immediately transition in to handling clean utensils and food prep. CDI - Employee coached on hand washing requirement. Compliance observed with proper hand washing throughout the inspection. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. No hand drying provisions provided for cook line hand sink. CDI - PIC replenished station with disposable towels. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed recently prepared TCS applicable foods cold holding > 41 F in their respective units. Refer to temperature observation chart. EHS noted buffet line unable to maintain salad < 41 F. CDI - Items found to be > 41 F at cook line were brought to the walk-in cooler to cool down < 41 F. Remaining foods voluntarily discarded by PIC. Cold holding at buffet line will be held on TPHC. -1.5- *Verification visit required formalfunctioning buffet line. 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.

3-501.19(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 recently cooked chicken with no time stamp or timer started. CDI - Allowed PIC to place time stamp. -0-

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 knife stored in small space between prep top lid with visible evidence of food debris accumulating in the area. CDI - Utensil removed to be W/R/S. -0-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several heavily scored cutting boards at prep units and smaller cutting boards at back of kitchen. Replace or resurface. -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 food debris and build up in crevice of prep top lid and debris on top of pass through dish machine. Clean and maintain these areas clean. -0-

5-202.12 Provide at least 100F water at handsinks. Observed no hot water at the cafeteria buffet handsink. PIC contacted plumber to repair, they arrived to the facility during the inspection.

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 pasteurized liquid eggs in the walk in cooler. CDI - PIC rearranged. Did not escalate the points as they needed clarification on the eggs, keep at half demerits. 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 two whole pans of lentil soup that was placed in blast chiller at 1241PM, took a temperature at the two hour mark, product was at 91F, did not meet cooling parameters. CDI - Chef voluntarily discarded the soup. 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 .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed Lentil Cazuela contains a fried egg and is undercooked, reminder is missing on this menu item. Verification visit required within 10 days to ensure compliance.

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 shaker of mojo seasoning not labeled at the prep line. CDI - labeled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handler in the cafeteria without an effective hair restraint. CDI- provided.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer in bucket at the cookline below 200 ppm. Of quat. CDI - PIC remade the sanitizer and it is now at 200 ppm of quat.

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 plastic bowl used as a scoop in the lettuce. Provide a scoop with a handle to prevent touching the food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -Observed few clean dishes being wet nested in the dish area. Stagger dishes when stacking so that they may air dry before use. Repeat.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed Tigre de Leche containing raw fish stored over RTE foods in the Reach in cooler. CDI-PIC corrected 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 sliced roma tomatoes in a make table at 48.0 degrees F. CDI- PIC removed item from make table and placed in cooler to cool down. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies flying around in prep area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -Observed few clean dishes being wet nested in the dish area. Stagger dishes when stacking so that they may air dry before use. Repeat. Improvement from last inspection. No escalation in points.

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 dust on ceiling around vent in prep area, on metal plates above prep line. Observed pooling water from washing floors.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food with no beard guards.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers stacked that were still wet. Allow to air dry before stacking. Repeat

4-501.11 Maintain equipment in good repair. Observed torn gasket on cold drawer. PIC stated that gasket is on order. Drawer not closing properly and is not being used. Gasket needs to be replaced. Repeat

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed la leche de Tigre sauce with raw fish ingredient stored above ready to eat items in reach in cooler. Item is required to be store below RTE (ready to eat) items. CDI PIC switched order. Repeat No escalation of points due to storage was correct in other coolers throughout facility and issues from last inspection have been corrected. 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 cooked rice in WIC, and cooked edamame and diced tomatoes in tall RIC holding above 41F. PIC stated items had been in both locations since yesterday. No known last time of 41F and below. CDI PIC voluntarily discarded items. Repeat. 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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 spoon with handle touching cooked eggs. Handle must not touch food

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers stacked that were still wet. Allow to air dry before stacking.

4-501.11 Maintain equipment in good repair. Observed torn gasket on cold drawer. PIC stated that gasket is on order.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed washed mushrooms stored back in cardboard container and placed on top of RTE foods in prep unit. CDI. Mushrooms taken back for rewash, cardboard disposed of. 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 hot picketed onions holding above 41F that were prepared the day before. CDI. Item was voluntarily discarded. Observed stock prepared today, in a deep well plastic container with a tight fitted lid not cooling at a rate sufficient to reach the correct parameters. CDI. PIC opened lid and placed item in blast chiller. Item began to cool at correct rate. 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 several items placed in drawer, per log at 41F or below, that were now holding above 41F, an hour later. CDI PIC realized the drawer was not closing properly. Items were taken to blast chiller to quickly cool items before placing back in drawer. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 broth labeled with date of separating into separate containers, not date broth was prepared. This resulted in the wrong expiration date. Date of preparation was 7/15, date of putting into containers was 7/17 with expiration 7/23. CDI Date was corrected. 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 item cooling in deep well plastic containers with the lid secured in WIC not cooling at a sufficient rate.CDI. PIC removed lids and placed item in blast chiller. 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 observed shrimp in standing water in prep sink. CDI. PIC moved item to WIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener with food residue. Opener returned to dish area for re clean. CDI 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items in lower cold drawers of cold prep unit 2 (sandwich prep) holding above 41. PIC state last known time of 41F or below was the day prior when items were placed in unit. All items above 41F were voluntarily discarded. Unit is holding above 41F needs repair. 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: What are TCS Foods https://youtu.be/bRvqAETDjQU 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 multiple items throughout facility; drawers, cooling rack in WIC, that were not date marked. PIC facilitated items to be date marked. All items prepped or cooked the day prior. CDI 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 .

4-501.11 Maintain equipment in good repair. Cold drawers in unit 2 holding above 41F. Repairman was called.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed shared dumpster area with waste surrounding dumpsters. Needs to remain clean around dumpsters.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored behind ready to eat items in the prep top near the wok station so that raw eggs are pulled over the ready to eat items. CDI: Products reorganized so shell eggs are in the front of the prep top. For more information on food storage order please visit: http://meck.co/FoodSafety 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed boxes of unwashed citrus over ready to eat items and box of unwashed tomatoes over cut lettuce. CDI: Items reorganized. For more information on food storage order please visit: http://meck.co/FoodSafety

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 Vaca Frita in blast chiller in a deep hotel pan cooling after 5hr and 40 min at 45F. Product had a lot of fat on top and a lot of liquid around the meat. CDI: Product was split into two shallower hotel pans and some liquid was poured off. At 6 hours product was 41F. EHS and PIC discussed that product needs to be broken up/shredded from the big pieces and agitated to properly cool. Observed hot pickled onions cooling from yesterday in walk in cooler still at 44F. CDI: Product was voluntarily discarded. 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 .

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 Vaca frita cooling in blast chiller in deep hotel pan with no stirring. CDI: Product was split into 2 shallower pans and broken apart some to allow for cooling. observed hot pickled onions cooling in walk in cooler in deep covered container. CDI: Onions voluntarily discarded. 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 .

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 tuna thawing in walk in cooler in ROP environment. CDI: Packaging was cut open.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several stacks of pans stored as clean were still wet. Allow utensils to adequately air dry before stacking. Observed salad spinner was put away and stored as clean still wet. REPEAT VIOLATION NOTE: Facility has removed a lot of the dishes and pans from previous inspections. Facility ultimately needs more air drying space. Consider adding more shelving for air drying and at the end of the day, utilizing clean prep surfaces to properly dry dishes.

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 and build up in bottoms of coolers and WIF throughout facility.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Deli slicer and food processor were stored as clean but still had visible food debris on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items taken to dish machine to be re-washed. 0 pts.

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 . Pulled pork measured 128-133F in hot holding unit. Cooked chicken measured 118-124F in steam table. TCS foods in hot holding shall measure at least 135F. CDI - Chicken placed on TPHC and will be discarded within 2 hours. Pulled pork reheated in oven to above 165F. 0 pts.

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 . Diced ham and lettuce both measured 44F in upright cooler. PIC stated items were just prepared within last hour. TCS foods shall be cooled using equipment designed for rapid cooling, such as the walk-in cooler or blast chiller. CDI - Both items moved to walk-in cooler to cool.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 cook observed wear watch on wrist. Food employees shall not wear jewelry on their hands or wrists, with the exception of a plain band ring. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several stacks of pans stored as clean were still wet. Allow utensils to adequately air dry before stacking. REPEAT

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Some waste on ground around dumpster. Maintain refuse area clean to prevent becoming a pest harborage. REPEAT

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Light shield missing on 1 light fixture in kitchen. Replace missing light shield. 0 pts.

3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Box of raw fish stored on shelf above pan of cooked shrimp in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Pan of cooked shrimp moved above box of raw fish. 0 pts.

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 . Cuban sandwiches and chub of ham in upright cooler both measured 46F. Some TCS foods on speed rack in walk-in cooler measured 43-46F (rice, pork). PIC stated that establishment just had a delivery and the door was kept open while putting food away. TCS foods must be maintained at 41F or less in cold holding. CDI - Cuban sandwiches and chub of ham in upright cooler moved to blast chiller to cool. EHS checked TCS foods in walk-in cooler at end of inspection to verify they were dropping below 41F. REPEAT. Reduced to half credit due to improvement from last inspection.

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 . Cooked noodles in sandwich cooler did not have date mark. Noodles were cooked Saturday according to cook. CDI - Date label placed on pan. 0 pts.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2 employees observed wearing bracelets on wrists while preparing food. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Employee observed peeling potatoes directly out of bag without washing first. Wash fruits and vegetables before cutting or use. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of clean pans stacked while still wet. Allow utensils to air dry before stacking. REPEAT // 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Employee observed using towel to dry pans. Do not use towels to dry clean utensils. // 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. Bags of clean towels observed stored on floor. Store at least 6 inches off the floor.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 2 cutting boards have deep cuts and are no longer smooth and easily cleanable. Resurface or replace cutting boards. REPEAT // 4-501.11 Maintain equipment in good repair. Handles missing on sandwich cooler lids. Replace missing handles.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Litter and trash on ground in dumpster enclosure. Maintain area clean to prevent becoming a pest harborage. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed multiple metal food pans stored on clean dish rack with food residue present. CDI- items returned to dish area for re-cleaning.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -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 sliced wrapped ham cooling in WIC at 50f at 2:00 still at 49f at 2:55f. Observed assembled ham/cheese sandwiches cooling in WIC at 49f at 2:00 still at 48f at 2:55. Cooling rate of 1.09 degrees per hour not sufficient to reach 41f within 4 hours. CDI- items spread into shallow pans and placed into freezer to quickly cool. EHS verified cooling at proper rate by end of inspection.

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 bowl of cooked plantains sitting on top of hot well unit at line with plantains holding at 117f. CDI- plantains discarded. REPEAT

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 . Observed flip top cooler at end of line with mechanical issue holding all TCS foods above 41f. See chart. Ambient air temperature of unit found to be 44f. CDI- all TCS foods placed into unit prior to today discarded. Items prepared and placed into unit today relocated to WIC to chill back to 41f. Observed 15 lbs of unsalted butter in pan at room temperature in dry storage room. PIC noted that they allow the butter to sit at room temperature and then whip with other ingredients to make compound butter mixture for service. EHS discussed that unsalted butter is TCS food and must be temperature controlled - modify the procedure when making the compound butter to maintain temperature control or modify the ingredients to use non-TCS butter/butter product instead of unsalted real butter. Observed assembled ham/cheese sub sandwiches on flip top unit standing on ends out of cold holding level of flip top pans with temperatures above 41f. CDI - sandwiches discarded. Sandwiches were discussed during previous inspection as item to use TPHC, however, sandwiches are not using time control procedures as was indicated. EHS discussed with PIC that the cold holding risk must be managed - either maintain the sandwiches at 41f or lower or use TPHC procedures. Observed various prepared TCS foods including cut tomatoes, cooked corn, and house made sauces in pans on flip top unit #3 (fryer end of line) holding above 41f. Ambient air temp of the unit at 37f and items in reach in portion and some items in flip top holding below 41f. Equipment is operating properly, however, unit may have been recently “flipped” improperly or improperly stocked. CDI - items moved to WIC to chill back to 41f. REPEAT - full 3 point deduction

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed mechanical failure in flip top cooler #1 at far end of line. Temperatures of all foods in the unit observed above 41f. Unit is integral to the operation and must be repaired. Do not store any food in the unit until repaired and consistently holding temperatures of TCS foods below 41f. Verification required within 10 days. 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 ham/cheese sandwiches wrapped and stacked into deep container while cooling. Observed sliced ham wrapped and piled together in deep pan while cooling. Observed grated queso cooling in deep pan on flip top cooler. CDI- sandwiches and ham spread onto shallow pan and placed into freezer to quickly chill. Queso taken to WIC to quickly chill. Use methods that allow air flow to food to quickly chill. Do not wrap and stack foods together while cooling. Do not place foods into service coolers while still in cooling process.

2-401.13. If used, an impermeable cover such as a bandage, finger cot or finger stall located on the wrist, hand or finger of a food employee working with exposed food shall be covered with a single use glove. Observed employee with blue bandage on uncovered hand while working with food in kitchen. Cover with a single use glove. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. REPEAT 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed heavily soiled wet and dry wiping cloths not placed into sanitizer solution and re-used at line area. No sanitizer buckets set up available for use with wiping cloths.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in use in salad service cooler with labels still present indicating not properly washed prior to use. Remove stickers and wash unclean produce prior to use. 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 multiple food scoops in use in service coolers laying with handles in the food items.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous metal pans stored clean stacked together wet in kitchen. Air dry pans before stacking together. REPEAT

4-501.11 Maintain equipment in good repair. Observed mechanical failure of flip top cooler at end of line. Repair. If cooler remains, also replace detached gasket on the door seal. Observed heavy ice buildup on 2 door reach in freezer in back prep area. Repair. Observed damage to large rice cooker - broken plastic pieces and exposed electrical wires. Repair or replace. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep cuts and heavy wear on cutting board in use at cook line. Repair/replace.

5-402.13 Maintain sanitary sewage system according to Law.-P. Observed waste water from plumbing discharge of sink overflowing grease trap area and ponding on floor in kitchen area. Employees noted that this is re-occurring issue and could be related to grease trap or to plumbing insufficient to handle flow when all fixtures in use. Employees observed squeegeeing unclean water into containers and removing. EHS discussed with PIC that facility cannot operate with this condition in kitchen/prep area. CDI - PIC placed emergency call and technician arrived during visit and inspected/pumped grease trap in kitchen which corrected issue at this point in time. EHS observed plumbing flowing properly after trap was pumped. Technician noted, however, that grease trap was not overfull and that plumber should be contacted to evaluate system. Ensure that sanitary sewer system meets the capacity of the facility and is installed and operating properly.

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. CDI by education of PIC. Written procedures left on site during inspection. 0 point deduction.

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 open uncovered in use employee beverage sitting on prep table top surface immediately adjacent to food and food contact surfaces in kitchen. CDI - beverage removed.

6-301.11 Provide soap for handwashing at each handsink. -Pf REPEAT 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no soap or paper towels provided for use at buffet hand sink. Buffet is new addition and employee serves food to customers - hand sink must be set up and available for use. CDI - soap and paper towels provided. 0 point deduction as hand sink is new addition and all other sinks properly stocked.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed frozen condensate drip accumulation from compressor inside WIF pooled inside of uncovered sauces. Products contaminated. CDI - products discarded.

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 chicken stored directly above raw beef in WIC. CDI - raw chicken relocated away from beef. REPEAT 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed bulk unwashed produce stored directly above washed and ready to eat produce items in WIC. CDI - ready to eat produce relocated to top shelf. REPEAT 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed open/uncovered/exposed food items in WIF including bulk stock and house made sauces. CDI - items covered or discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed pan of cooked pork/onions holding at 117f on buffet. CDI - product reheated to 165f as it had been out less than 2 hours. All other hot holding food observed to be above 135f.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed house made sauces made with cooked peppers and/or mayonnaise labeled “refrigerate after opening” holding above 41f in service cooler. See chart. Sauces in tall plastic squirt bottles which are taller than the container of the flip top unit or ice bath. Sauces in portion containers at salad station overfilled above chill line of flip top. CDI - sauces discarded. Establishment has added items to existing TPHC procedures in use for other sauce products. REPEAT

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 on date marking please visit: http://meck.co/FoodSafety. Observed various prepared TCS foods including cooked portioned cooked beef, house made sauces in squirt bottles and portion cups, cooked pineapple mixture, and more. CDI - Sauces discarded. Date marks applied to other items as they were prepared previous day and portioned from bulk containers which were date marked.

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed plantains being prepared in sanitizer basin of 3 part sink immediately adjacent to dirty dishes stacked on drain board beside the basin. 3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed packaged and unpackaged food stored directly under active condensate drip from WIF compressor pipe work. Unclean condensate observed pooled on food packaging and inside some containers. Do not store food under active condensate drips.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee working with food while wearing watch on wrist. Remove watches and jewelry from wrists when preparing or serving food. 2-401.13. If used, an impermeable cover such as a bandage, finger cot or finger stall located on the wrist, hand or finger of a food employee working with exposed food shall be covered with a single use glove. Observed employee with blue bandage on finger on uncovered hand while working with food in kitchen. Cover with a single use glove.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp used wiping cloths laying in plastic container at server area for re-use. Once a wiping cloth has been used, place it into sanitizer solution if it will be used again or remove it to soiled linen receptacle.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in use in salad service cooler with labels still present indicating not properly washed prior to use. Remove stickers and wash unclean produce prior to use.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous metal pans stored clean stacked together wet in kitchen. Air dry pans before stacking together. REPEAT

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. Observed cases of single service items and paper goods stored directly on floor in storage area near buffet. Store at least 6 inches off of floor to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed damaged/detached gasket on reach in near wok area needs repair.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser unable to operate at back handsink. CDI - Soap pump bottle provided at handsink.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw pooled eggs stored above sirloin steaks in flip top unit. CDI - Reorganized. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above washed, prepared produce. CDI - Reorganized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two large containers of steak at 46-55F. Observed Swiss cheese in RIC since previous day at 44F. CDI - Discarded.

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 Mojo Butter with date mark of 7/13, 7 day window has expired. CDI - Discarded.

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 tomatoes cooling from prep in flip top unit not manufactured for cooling with plastic wrap tightly covering. CDI - Placed in reach in cooler to cool more efficiently. Observed Swiss cheese cooling tightly covered and stacked on sheet tray in WIC. Cool air not able to reach products. CDI - Uncovered and allowed to finish cooling.

3-501.13 Use approved thawing methods. Observed raw tuna thawing under running water at 95F. Tuna placed into WIC to finish thawing process.

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

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 handle stored directly in dry product.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers wet stacked after cleaning on shelving. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned dishes/utensils stored food contact side up for service. EHS recommended inverting or storing under covered areas to prevent contamination.