MOE`S SOUTHWEST GRILL #1447

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer stored clean with visible food debris. CDI - PIC moved to 3 comp for w/r/s. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed HB HH TCS foods below 135F. Observed queso HH below 135 in steam well. PIC stated HB is brand new and was installed recently. CDI - PIC reheated all food and turned temperature upon HB. 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 (C)TCS food combined with additional ingredients or portions of other TCS food shall retain the date marking on the earliest/first prepared TCS food ingredient. -Pf. Observed tomatoes cut yesterday for pico with today’s preparation date. PIC stated they assembled pico today. EHS educated PIC that the first preparation date of a TCS item is the date on the entire container. CDI - PIC changed date marking. 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 .

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 prep unit and walk-in cooler with visible food debris, and buildup. Increase cleaning frequency.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth held in hot Quat sanitizer solution at 100ppm. CDI - PIC remade solution to prepare concentration in cold water.

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 wet nesting throughout dishes stored as clean. CDI - PIC moved to 3 comp for re wash.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of grease and food residue on cooking equipment, inside prep units, and on shelving throughout establishment. Increase cleaning frequency.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a large container of chips without a lid.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 54 degree salsa cups on a bed of ice due to them being stacked to high and not submerged. CDI - Items were voluntarily discarded.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee preparing food while wearing ornate rings.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed a water hose being cut off by a splitter valve and an ASSE-1001 backflow prevention device that is not rated for continuous pressure. CDI - Water was turned off at the faucet.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans being wet nested on dish rack across from WIC. Ensure dishes are allowed room and time to air dry before stacking.

4-101.11 (B) - (E ) Food contact surfaces shall be (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed metal magnet strip used to hold cutting knives and utensils rusted. Repair or replace to prevent contamination of dishes held on strip.

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 sticker residue still intact on several metal pans stored as clean. Observed gaskets of low RIC with residue accumulation. Increase cleaning frequency.

5-205.15 Maintain a plumbing system in good repair. Observed faucet in women’s restroom in disrepair. Repair faucet.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed black beans being held below 135F in warmer cabinet. PIC stated product prepared approx. 1 hour prior to EHS arrival. CDI: PIC reheated product (176F).

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer at 3-compartment sink- 50-100ppm. PIC and EHS attempted reading with 3 different QAC test strips and all readings different. PIC contacted service company during inspection. EHS will return within 3 days to verify sanitizer dispensing at proper concentration- 150-400ppm.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed tomatoes cooling at a rate too slow to meet cooling parameters in walk-in cooler. CDI: Education provided and PIC placed product into shallower pans on top shelf of walk-in cooler for more rapid cooling.

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 in covered deep plastic container. PIC stated product prepared between 1pm-1:30pm. CDI: Education provided and PIC sifted product and placed into shallower pans on top shelf of walk-in cooler for more rapid cooling (product dropped 2 degrees just with sifting of product).

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several insert pans wet stacked in clean dish areas.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa being held above 41F in customer self-service case. PIC stated product prepared fresh daily and prepared between 10:30am-11am. CDI: PIC voluntarily discarded product.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed black and green cutting boards with moderate-heavy scoring. REPEAT VIOLATION.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed exterior of metal insert pans stored as clean with stickers/sticker residue on the pan. REPEAT VIOLATION.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two pans of grilled chicken adobo, three pans of cooked rice and two pans of grilled white chicken all under 135F in the hot holding cabinet. CDI - PIC stated these were all just made. Allowed to reheat all to 165F. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans on the dry rack wet stacked. Allow to air dry prior to stacking.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed the green cutting heavily scratched and scored. Replace.

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 the gaskets on the prep top cooler (front service) and interior of the unit accumulating food debris and residue. Observed exterior of some of the metal food pans with stickers still on the pan. Remove stickers. Clean and maintain.

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 corners of the floors throughout and under the 3-compartment sink are in need of cleaning. Observed water pooling at the front handsink. 6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Observed mops improperly stored. Store with the mop head down.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown substance on chemical storage rack. Contents were identified to be cleanser. CDI - PIC labeled spray bottle with name of contents. -0 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without wearing a hair restraint. CDI - Employee put on hair restraint during inspection. -0.5 points-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of food debris, dust, and residues on non-food contact surfaces of cooking equipment, on floor fan in food prep area, and on shelving. Recommend higher frequency and more thorough cleaning. -0.5 points-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. -0 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 build up of black residues and debris around handwashing sink in food prep area. PIC has been advised to control pooled and standing water around handsink and to keep area clean and dry. -0.5 points-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemical spray bottles stored over the 3-compartment sink. CDI - PIC relocated the chemicals

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed “clean” taco fryers stored less 6’ off the floor and next to the front handsink which has a leak. CDI - Taco fryers were taken to warewashing sink to be washed and sanitized.

4-501.11 Maintain equipment in good repair.b Observed shelf in reach in prep top cooler in disrepair. repair

5-205.15 Maintain a plumbing system in good repair. Observed front handsink leaking and causing water pooling around the sink. Repair leak Observed water pooling in the back near the mop sink. PIC stated this is going to be repaired.

5-202.12 Provide at least 100F water at handsinks. When EHS washed their hands the hot was was above 120F and too hot wash hands. Adjust the tempered water so that food handlers can properly wash their hands for at least 20 seconds. Compliance visit to verify within 10 days. 5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed the back handsink blocked by a trash can. Observed front handsink had a plastic bin lid on top. CDI - PIC relocated the trash can and removed the lid.

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 cut lettuce not date marked. CDI - PIC 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed glass cleaner in unlabeled spray bottle. CDI - PIC properly labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal food pans wet stacked on drying rack.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed quat test kit water damaged. Obtain a new quat test kit. Verification visit required within 10 days to ensure compliance.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed exterior of refrigeration units, refrigeration gaskets, interior of refrigeration unit at front service line, shelving behind front service area, wire shelving and tortilla shelving accumulating food debris and residue. Clean and maintain. -REPEAT-

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 Certified Foods manager onsite unable to show me their service safe certification. CFM arrived during the inspection. Ensure that a CFM is present during operational hours/hours of foods prep.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed two employee drinks on the prep table next to the rice cooker in back prep area. Relocate to below food prep surfaces to prevent contamination and provide a cup, with a lid and straw.

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 refrigeration gaskets, interior of refrigeration unit at front service line, shelving behind front service area, wire shelving and tortilla shelving accumulating food debris and residue. Clean and maintain. -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 coving next to men’s restroom missing. Repair/replace. 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 floor drain in the front service area in need of cleaning.

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 struggling to meet food safety while cleaning and sanitizing and cooling processes today. CDI - EHS educated PIC about the 2017 NC Food Code requirements and sent information for further review via email. All processes discussed today to ensure PIC has knowledge to safely conduct these processes after today.

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 the PIC unable to provide name food borne illness when asked during the inspection. CDI - Discussion with the PIC on the food borne illnesses and symptoms associated with the 6 food borne illness. Provided PIC with the NC Food Code changes and guidance via email.

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 Observed facility does not have procedures to address these types of events. CDI - Provided the PIC with NC Food Code changes and guidance via email.

5-202.12 Provide at least 100F water at handsinks. When EHS washed their hands the hot was was above 120F and too hot wash hands. Adjust the tempered water so that food handlers can properly wash their hands for at least 20 seconds. 5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed the back handsink blocked by a trash can. CDI - PIC relocated the trash can.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed the sanitizer not properly dispensing and tested at 0 ppm of Quat. PIC will manually dispense the sanitizer and properly test with their QUAT TEST KIT at 200-400 ppm. PIC to contact Ecolab to repair unit. Verification visit required to ensure compliance.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed corn salsa cooling from 10:55A, temped product at 115P @ 84F. Product did not meet cooling parameters. CDI - PIC voluntarily discarded the product.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed plain rice at the hot holding service line temped at 128F. CDI - PIC voluntarily 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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed the following foods cooling covered with double plastic wrap or tight lid: pico, dice tomatoes, shredded cheese. CDI- PIC vented these products and discussion with PIC on proper cooing techniques.

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 sanitizing bucket at 0 ppm of quat. CDI - PIC remade the sanitizing buckets. Due to the sanitizer not properly functioning PIC will manually dispense sanitizer.

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 shelving in the back prep and storage areas accumulating residue and food debris. Observed gaskets on the front reach in prep cooler accumulating food debris. Clean and maintain.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken in the hot holding cabinet and on hot holding steam table below 135F. Observed grilled peppers in the hot holding cabinet below 135F. CDI - PIC reheat the chicken and grilled peppers to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico de gallo temped at 45F, sour cream 44F, guacamole 43F. Unit is currently not working and items are being held on ice. PIC stated that they have called in for repair and they are awaiting a part to be replaced. PIC has stated they will utilize TPHC for the TCS products. TCS products *shredded lettuce, pico, corn salsa, sour cream and guacamole were all placed on TPHC, These products were placed on the prep top at 10:30A and will expire/discard at 2:30P. PIC has agreed to continue with TPHC for these until the unit is repaired. Verification visit is required within 10 days to ensure compliance.

7-201.11 Store toxic materials to avoid contamination. -P Observed cleaners stored over the warewashing sink. CDI - PIC relocated the chemicals.

5-501.17 Provide a covered waste bin in female restrooms.

6-303.11 Intensity-Lighting - C Replacing lightbulbs under the hood.