BRASAS AREPAS & GRILL

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed chubs of ground beef in prep sink thawing in ice (no water). Items should be thawed under running water, in refrigeration, or as part of the cooking process. CDI - PIC moved items to WIC. - 0.5 -

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken tiles near back door and areas where concrete is exposed throughout kitchen. Repair to provide for a smooth, easily cleanable surface. - 0.5 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed empanadas in the RIC that were made 15 min ago and sliced tomatoes in the prep top that were prepped this morning , both above 41F. CDI PIC put items in the WIC and cooled down to 41F . 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 2 squeeze bottles of oil not labeled. CDI PIC labeled bottles.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils being stored in a container of water that was less than 135F. CDI PIC removed water and cleaned utensils.

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 black colored buildup on the door gaskets of the refrigeration units in the facility.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage in steam table below 135F. CDI PIC voluntarily discarded. 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 an open gallon of milk with no date mark and expired sell by date. CDI PIC 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed a pan of washed avocados in the prep top with stickers on them. CDI PIC removed stickers and rewashed them.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed 3 containers of dry food product with the scooper handles touching the food. CDI PIC removed scoopers from the containers. 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 tongs sitting unprotected on top of the HH case. CDI PIC replaced with clean tongs and put them in a container.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed 2 stacks of clean small plastic containers stacked while wet. CDI PIC positioned the containers so that they could air dry.

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 the coffee filters stored unprotected on the front bar area counter next to the coffee machine. CDI PIC voluntarily discarded the filters

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed the oversized cutting board with deep grooves and discoloration that can not be effectively cleaned and sanitized.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged flooring in the main kitchen. REPEAT

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed 2 employee cell phones and open drinking cup on the prep tables. CDI PIC moved all employee items and drink

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed two (2) bins of RTE plantains in walk in freezer beneath sealed portions of raw beef sides. Observed bottle water sealed raw ground beef in WIC CDI - PIC rotated food in freezer and WIC to higher elevated shelving prevent potential contamination. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed one (1) pan of raw hamburger stored behind raw steak in grill drawer. CDI - Storage order of grill drawer was rearranged to prevent potential contamination. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed three (3) uncut heads of produce (lettuce and red cabbage) stored on relatively clean shelves of WIC in prep top portion of cooler. Observed rope of ice scoop contact ice within ice machine. CDI- PIC moved lettuce to available bag and placed back in WIC. EHS removed ice scoop and hanging rope from machine interior; contacted ice was removed during thermometer calibrations. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 three (4) TCS, non date mark exempt foods (wrapped, halved lettuce head in WIC, liquid egg mix, queso tray, and boiled eggs in main prep unit) without date marks. Per conversation with PIC, these items were prepared the day prior. All other TCS foods were date marked properly. CDI - PIC date marked items accordingly. 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed one (1) can of unapproved, household use only ant and fly spray at shelving beneath bar area. PIC states spray was utilized only outside establishment. CDI - PIC voluntarily disposed of unapproved pesticide; store only pesticides approved for commercial food service within establishment.

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 one (1) sealed box of single service articles (plastic cups) stored on hallway floor adjacent to customer bathrooms. CDI - PIC relocated box to elevated kitchen storage. 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 six stacks of single service articles (to go boxes and fry boxes) stored on top of empanada hot case and kitchen prep line shelf with exposed food contact surfaces. CDI - Single service articles were inverted to prevent potential contamination. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed one (1) missing ceiling tile in employee bathroom. Replace as needed.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed PIC placing rolling cart with TCS foods in front of handsink while rotating food from prep unit to WIC for corrective cooling. Observed PIC place bin of sliced ham in sink basin during rotation of foods. CDI - EHS reminded PIC that sink basin can not be used for tasks other than handwashing and that sink could not be blocked during temporary tasks, such as food preparation or change of storage.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed one (1) sausage in hot bin and two (2) trays of empanadas in hot case at temperatures below 135. Ambient temperature of hot holding equipment and all other portions of TCS foods were above 135F. Per conversation with PIC, items had been set to reheat from previous prepared foods in reach in freezer and walk in freezer without being reheated fully. Items had been reheated approximately one hour prior. CDI - Food employee reheated TCS foods to above 165F using fryer before rotating items back to hot holding locations.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous (greater than twelve (12)) portions of TCS food in prep top (lettuce, salad, cut tomatoes, cheeses) and prep unit (cut hot dogs, RTE sausage, cheese block, etc.) above 41F. Ambient temperature was observed at 47F. Per conversation with PIC, top of unit had been left open during lunch period, for approximately two hours prior to EHS arrival. CDI - PIC and food employee rotated TCS food items to WIC to cool correctively. Once closed, ambient air of cooler was observed at approximately 40F. EHS directed PIC to allow food to cool in WIC while ambient temperature of prep cooler dropped to below 41F throughout unit with doors and lid closed. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed three (3) unlabeled working containers (salt shakers and oil bottles) at grill area and shelving below steam table. CDI - EHS station labeled bottles in English and Spanish.

6-202.15 Protect outer openings of establishment from insect or rodent entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately six (6) flies in establishment flies and one (1) ant throughout establishment as a result of open door (open from recent frozen food delivery). No exposed food was contacted by pests; clean equipment (cutting boards, container lids) contacted by pests were rotated to 3 compartment sink for corrective cleaning. Door was closed to prevent further pest entry.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one(1) in use wiping cloth at grill line, used to sanitize grill top and thermometer between uses with no sanitizer buckets prepared. CDI - EHS prepared sanitizer bucket with PIC at 3 compartment sink and rotated bucket to proper storage location to hold in use wiping cloth.

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 six stacks of single service articles (to go boxes) stored on top of empanada hot case with exposed food contact surfaces. CDI - Single service articles were inverted to prevent potential contamination.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee rinsing three (3) avocados in kitchen hand sink. CDI - EHS reviewed handsink usage with PIC and employees; Use handsinks for handwashing only. No other handsink or handwashing violations were observed during inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed two (2) bins of recently cooked pork cooling in walk in freezer beneath sealed portions of raw beef sides. No other storage order violations were observed at time of inspection. CDI - PIC rotated cooling food in freezer beneath other ready to eat food items to prevent potential contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one (1) portion of food (plantains) in steam table bin at a temperature of 119F. All other TCS food items within steam table were observed at temperatures of 135F or more. CDI - EHS confirmed with PIC that plantains were prepared approximately 20 minutes prior to observation (3 p.m.). EHS marked plantains for TPHC, (3p - 7p). EHS provided TPHC instructions sheets in English and Spanish to PIC to be used at establishment discretion. 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 three (3) bags of queso fresco in WIC with date marks denoting a date of preparation of 1/14. Per conversation with PIC, these dates were incorrect; dates denoted day the product was delivered, as opposed to the day in which they were transferred to new containers. CDI - PIC date marked bags accordingly. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) box of unshucked, unwashed corn cobs on floor of WIC. Per conversation with PIC, produce had been delivered earlier within the day. Elevate food at available shelving.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed one (1) spoon with handle contacting surface of food stored within one container of aqua fresca in beverage RIC. CDI - EHS removed spoon without making barehand contact and rotated spoon to 3 compartment for proper washing and sanitizing. 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 (2) utensils (spoon and metal tongs) stored in soiled bin at grill line with dry, soiled wiping cloths and grill scraper. CDI - PIC rotated cleaning equipment to effective storage (table underside) and soiled linens were placed in soiled linen bin. Tongs, spoon, and bin were rotated to 3 compartment sink for proper washing and sanitizing.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed QAC sanitizer solution in use at 3 compartment warewashing sink. When checked using EHS test kit, sanitizer concentration was observed at approximately 200 ppm. However, when tested using facility test strips, strips produced a measure of 0ppm. Procure and maintain an effective, non-expired test kit for testing in use QAC sanitizer. A verification will occur no later than 02/02/2025.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no written employee health information. Per conversation with PIC, facility walls were recently washed and repainted and written documents were damaged and lost. CDI - EHS provided Employee Health Posters and Food Employee Reporting Agreements in English and Spanish. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 employees to follow when responding to vomiting or diarrheal events. Per conversation with PIC, facility walls were recently washed and repainted and written documents were damaged and lost. CDI - EHS provided sample written procedures for employees to follow when responding to vomiting or diarrheal events. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on interior surfaces of bulk ice machine. Clean frequently to prevent buildup. REPEAT.

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 several (more than ten (10)) boxes of unopened beer bottles stored in employee bathroom. Relocate to proper food storage area. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two (2) in use wiping cloths at prep tables with no sanitizer buckets prepared.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed one (1) ice scoop stored in ice machine bin with handle contacting ice. CDI - EHS removed ice scoop from ice bin without making bare hand contact and rotated scoop to three compartment sink for corrective cleaning. REPEAT.

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 one (1) stack of single service articles (to go boxes) stored on prep area shelving with exposed food contact surfaces. CDI - Single service articles were inverted to prevent potential contamination.

4-501.11 Maintain equipment in good repair. Observed two (2) doors of prep unit with loose gaskets. Repair or replace gaskets as needed.

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf Observed no remaining QAC sanitizer for 3 compartment sanitizer tower. Per conversation with PIC, sanitizer supplier had arrived earlier within the week with no supply available; facility was currently awaiting supply. EHS observed QAC sanitizer test strips available. EHS observed bleach available as sanitizer, but no chlorine test strips. EHS demonstrated proper preparation of 3 compartment sink using bleach sanitizer. A verification will occur no later than 09/28/2024.

5-205.15 Maintain a plumbing system in good repair. Observed minor leak in one of two 3 compartment sink faucets at dishwashing area. Faucet was partially sealed with electrical tape. Repair plumbing fixtures to prevent leaking/spraying when turned on. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged floor tiles and approximately three (3) damaged ceiling tiles in 3 compartment sink/prep area. Repair/replace flooring and ceilings as needed.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee rinsing metal spoon in kitchen hand sink. CDI - EHS reviewed handsink usage with PIC and employees; Use handsinks for handwashing only. No other handsink or handwashing violations were observed during inspection. Note: at one point observed PIC switch from handling RTE food (Chopping pepper) to moving soiled utensils to 3 compartment sink. PIC properly removed gloves and washed hands, but turned off faucet barehanded, before donning gloves to continue cleaning soiled equipment. EHS reviewed handwashing procedures with PIC and staff; proper handwashing was observed prior to handling of food or clean equipment at all times.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) lettuce head stored on top of relatively clean lid in prep top portion of cooler. Observed RTE sausage stored in bin with RTE sausage that had not yet been opened. CDI- PIC moved lettuce to produce area in WIC. EHS removed packaged sausage from bin without making bare hand contact. REPEAT. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed six (6) trays of raw shell eggs stored above juices and cooked arepas in WIC. 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 several (more than five (5) repackaged raw chicken bags stored raw beef in reach in walk in freezer. CDI - PIC reorganized storage of WIC and freezer. EHS provided WIC and reach in storage order guides in English and Spanish, respectively. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on interior surfaces of bulk ice machine. Clean frequently to prevent buildup.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous (greater than twelve (12)) portions of TCS food in prep top (lettuce, salad, cut tomatoes, cheeses) and prep unit (cut hot dogs, RTE sausage, cheese block, etc.) above 41F. PIC stated that items had been rotated into unit recently, within the previous hour. EHS observed some cooling of items; however, lowest ambient temperature within unit was observed at 46F. PIC and food employees rotated TCS food items to WIC for corrective cooling and long term storage. A verification of prep unit will occur no later than 06/17/2024. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed three (3) working containers (salad dressing bottle, salt and oil at grill table) with no labeling. CDI - PIC labeled salad dressing bottle at prep area without correction by EHS. EHS station labeled salt and oil in English and Spanish. REPEAT. Note: No escalation in point deduction due to noted improvements; fewer working containers were observed as unlabeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately six (6) flies in establishment, primarily within restrooms. Utilize approved pest control devices and/or professional pest controller to prevent pest entry.

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 several (more than ten (10)) boxes of unopened beer bottles stored in employee bathroom. Relocate to proper food storage area.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed pitcher stored in ice machine bin with handle contacting ice. CDI - EHS removed pitcher from ice bin without making bare hand contact.

5-205.15 Maintain a plumbing system in good repair. Observed minor leak in one of two 3 compartment sink faucets at dishwashing area. Faucet was partially sealed with electrical tape. Repair plumbing fixtures to prevent leaking/spraying when turned on.

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 beverage stored on wire shelf over prep table where empanadas were being prepared.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee remove single glove, not wash hands, and don a new glove to continue preparing empanadas. CDI-EHS educated staff on when to wash requirements, employee properly washed hands and donned new gloves.

6-301.14 Post a handwash sign at each handsink. Observed no handwash signs at female or male restrooms.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed herbs wrapped in used newspaper. CDI-Mint was rewashed and alternatively wrapped in plastic wrap.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed four different types of TCS stuffed empanadas in hot holding display case below 135F. Reference temperature chart. CDI-Empanadas were put on emergency TPHC. TPHC procedures were provided by EHS. Empanadas will be discarded after 4 hours.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed no date mark on open milk jugs in server reachin cooler. CDI-Employee added open date to milk.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed rubbing alcohol stored on wire shelf over prep table where empanadas were being made. CDI-Employee removed rubbing alcohol from shelf over prep table.

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 working spices and liquids at grill area and shelving below steam table.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed moist wiping cloth stored across table. Move to sanitizer between use.

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 buildup inside reachin units. Increase cleaning frequency and thoroughness in these areas.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed inoperable soap dispenser at hand sink in kitchen area beside steam table. PIC provided soap for hand sink until batteries can be replaced in soap dispenser.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed many TCS items in RIC as well as the ambient temperature holding above 41F (refer to temperature chart). PIC stated 2 hours prior items were 41F below and they have been going in ant out of cooler all morning for food preparations. All TCS items were moved to the back reach in coolers and freezers and all reached 41F or below within an hour. VR- A VERIFICATION VISIT WILL BE CONDUCTED WITHIN 3 DAYS TO ENSURE COCA COLA REACH IN COOLER HAS AN INTERNAL TEMPERATURE OF 41F OR BELOW AND TCS FOOD IN COLD HOLDING IS AT 41F OR BELOW. -REPEAT VIOLATION-

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 working spices at grill area and shelving below steam table.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS items in prep unit and ambient temperature holding above 41F. PIC did not know last time items were holding 41F. Most items were placed in unit the night prior or more than four hours prior. CDI All items placed in unit the night before or four or more hours prior were voluntarily discarded. Cheese, which was placed in unit two hours prior was placed on temporary TPHC. Eggs stocked in unit two hours prior were moved to be quickly cooled. Observed many TCS items in RIC holding above 41F nor the ambient temperature. PIC stated hour prior items were 41F below, and that was when they stacked more bags of cheese, which blocked the top fan from dispersing air. All TCS items moved and checked to ensure items were quickly cooling. 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 cooked shrimp with incorrect date of preparation. CDI. PIC corrected date to 6/12. 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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat test strips available. VR within 10 days. Repeat

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed Moped stored in kitchen area. Mopeds are not authorized equipment in a food prep area. CDI. PIC removed scooter.

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 beef and bacon in the lowboy. CDI: storage order rearranged. -1.5- For more information on food storage order please visit: http://meck.co/FoodSafety

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat test strips available. VR within 10 days. -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 door handles of tall reach in units at the back with oily residue. EHS discussed with PIC on cleaning frequency. -0-

6-302.11 Supply toilet tissue at each toilet. -Pf Observed no toilet papers at both women and men restrooms. CDI: PIC provided toilet paper during inspection. -0.5-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed metal spoon stored in the hand sink at the back kitchen. CDI: spoon removed REPEAT VIOLATION -2-

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 pans of pork belly in the oven at 115F. Per PIC, employees left the pork belly in the oven to work on it after lunch rush. EHS discussed with PIC to leave oven on low to hot hold as long as the pork belly is holding at least 135F or above. CDI: oven was turned on and pork belly tempted at 176F before end of inspection. -1.5-

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 carne and potatoes cooked today cooling in the tall reach in with tightly closed lids. CDI: lids were removed and/or vented to allow cool air to flow through. -0.5-

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed small bowls used as scoops in the rice and flour bins. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed knives stored in a container of water at 46F. CDI: EHS discussed with PIC and boiled water to place in the steam well for the knives. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed bar items stored in the hand sink. CDI: items removed. -1-

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 a large container of black beans and carnitas in the tall reach in at the back of the kitchen at 50F. Per PIC, items were cooled yesterday over ice and were temping before storing in the tall reach in. PIC also stated the containers have not been taken out yet this morning. CDI: items voluntarily discarded. -1.5-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI Observed facility has no thin thermometer to accurately measure thin foods. -0.5- VR within 10 days.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed dead light bulbs in the hood. Recommend to replace. REPEAT VIOLATION -0.5-

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 dual sided meat tenderizer mallet with dried up food residue that was stored as clean. CDI: mallet moved to the 3 comp sink to be washed/rinsed/sanitized 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build up. Recommend to clean as often as needed to avoid buildup. REPEAT VIOLATION -1.5-

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 several TCS foods in the tall reach in cooler at the far back corner with incorrect dates. CDI: EHS allowed PIC Eduardo to correct dates and discussed with PIC on how to count and label the correct discard date. REPEAT VIOLATION -3-

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 a deep container of shredded chicken in the tall reach in cooling. Observed pork belly cooling on speed rack in room temperature. CDI: shredded chicken evenly divided to smaller portions to quickly cool and pork belly was proportioned and stored in the reach in freezer to quickly cool. -0.5-

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed hot dogs thawing at room temperature. CDI: EHS discussed with PIC on the different options and the hot dogs were moved to the tall reach in to continue thawing due to cold water temperature at 80F. REPEAT VIOLATION -1-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of potatoes stored on the floor under the shelves at the back of the kitchen. -0-

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 Tupperware used as a scoop in the rice container. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed knives stored in a container of water at 48F. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed dead light bulb in the hood system. Recommend to replace. -0-

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Food Safety Checklist tool can be found at: http://meck.co/FoodSafety. Observed PIC not ensuring rules for food safety are met including hot and cold holding requirements and employee health reporting requirements. CDI by education of PIC and discussion of hot and cold holding practices. Employee health policy and employee reporting documents provided during inspection.

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. No certified food protection manager available in unit during inspection. PIC, Luis, is not a certified manager. Establishment has 180 days from issuance of permit on 6/29/2021 to have a certified food protection manager present. REPEAT - 0 point deduction

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. Observed no employee health policy or employee reporting agreements available in establishment during inspection. PIC unable to describe reportable illnesses and symptoms. CDI - EHS provided copy of employee health policy in both English and Spanish along with employee health and reporting agreements.

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 copy of procedures along with flyers in both English and Spanish 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 employee eating while working with food at the flip top cooler. CDI - PIC directed employee to discontinue eating and to only eat in area away from kitchen. EHS verified employee discontinued eating and changed gloves/washed hands prior to continuing food handling duties.

5-205.11 (A),(B) Handsinks may only be used for handwashing.-Pf. Observed chemicals hanging from and towel laying on basin of front hand sink. CDI - items removed. Do not store items in or on the hand sinks. Hand sinks are only for washing hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed various raw meat items including raw beef, raw pork and raw burgers stored directly above ready to eat foods in the upright cooler. CDI - cooler re-organized to put raw items on bottom shelves. 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 items in cardboard boxes stored directly above ready to eat foods in upright cooler in back area. CDI - unwashed items relocated to bottom shelf.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed organic buildup on interior surfaces of bulk ice machine. Clean frequently to prevent buildup.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed beef and chicken empanadas and pastries holding in countertop heated display unit less than 135f. CDI- items reheated to above 165 and temperature of holding cabinet adjusted to keep items greater than 135f.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed bulk container of cooked beef sitting out of refrigeration at 54f on rolling cart in order to portion and re-heat individual servings over lunch. CDI- beef returned to cooler to chill back to 41f. Do not allow food to sit out of refrigeration. Keep cold food at 41f or lower.

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 TCS foods in cooler units with no date marking present, with greater than 7 day date marks, or with inaccurate date marking present. CDI - items discarded or date marking corrected. Once food is removed from the freezer and thawed for use, the date mark must be changed to show the accurate expiration date. REPEAT 1.5 point deduction

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of purple degreaser labeled sanitizer and spray bottle labeled sanitizer holding water. CDI - bottles emptied.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed numerous bulk meat items, marinated prepped raw meat items, and prepared foods thawing at room temperature in the kitchen area. CDI - items placed under flowing cold water or returned to refrigeration to continue thawing. Do not allow food to sit at room temperature when thawing. Thaw in the refrigerator or under cold flowing water less than 70f.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados cut and in use in flip top cooler with stickers present indicating not washed. PIC verified they do not wash avocados. All produce that is not received in washed and ready to eat form must be washed prior to use. REPEAT

4-501.11 Maintain equipment in good repair. Observed bulk ice machine missing top lid/cover - replaced with large pieces of styrofoam taped together. This is not an approved repair and styrofoam is not a food grade cleanable surface. Repair ice machine using approved methods.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM certification during inspection. Establishment has 180 days from issue of permit to obtain a CFPM certification. Transitional permit expires 12/28/2021 -0 points-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed flat of raw shell eggs stored above ready to eat juices in reach in cooler. CDI - Raw shell eggs were placed on bottom of reach 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 Observed ground beef, salsa, and shredded beef in reach in cooler without date mark. PIC stated all items were prepared previous day. CDI - PIC date marked all items. -1.5 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of potatoes and containers of soybean oil stored on floor in dry storage area. -1 point-

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocados stored in flip top cooler with produce stickers still attached. -0.5 points-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of individual serving cups stored on floor in dry storage area. -0 points-

4-501.11 Maintain equipment in good repair. Observed gasket on reach in cooler broken and hanging. Replace gasket. -0 points-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no sanitizer test strips in establishment. Establishment uses both quat and chlorine based sanitizers. A verification is scheduled by 7/16/2021 to determine if establishment is in compliance. -0.5 points-

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed abundance of clutter in rear of establishment. Establishment is currently organizing storage areas. Recommend discarding any item not necessary to establishment's operation or maintenance. -0 points-

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink stored on shelving along with clean utensils. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee keys and phone stored on shelving with clean utensils. Recommend designating an area for the storage of employee food and possessions away from clean equipment, customer food, and utensils. -0.5 points-