VELVET TACO

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. EHS observed a container of roasted corn in walk in cooler holding above 41F. PIC stated that the product has not been removed from the cooler and was prepared the day prior. Product was at 44F more than 6 hours after the cooling window. CDI- PIC voluntarily discarded the roasted corn. -1.5- For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-502.12(D)(2)(d) Placed in a PACKAGE with an oxygen barrier and sealed before cooking, or placed in a PACKAGE and sealed immediately after cooking and before reaching a temperature below 57°C (135°F). EHS observed food employee attempting to hot bag cooked chicken at 125F. CDI- EHS intervened and provided education. PIC instructed food employee to place chicken in walk in cooler to cool to 41F before bagging. **REPEAT** -1- **Points have been deescalated due to overall improvement. During previous inspections facility was being marked out for not removing items from hot bags within the required 48hour time frame. EHS did not observed any violations surrounding the 48 hour guidelines which is why points have been deescalate. The violation observed today was in reference to temperatures before bagging product.

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 EHS observed roasted corn and tikka sauce cooling in walk in cooler in deep containers with tight fitting lids. CDI- Corn was discarded as it missed the cooling window. Tikka sauce was placed into an ice bath to promote rapid cooling. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flying insects in the kitchen area. **REPEAT** -2- 6-202.15 Protect outer openings of establishment from insect or rodent entry. EHS observed the facility back door left open during visit.

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 tiles surrounding floor drain are broken and missing in some places. Observed low grout throughout facility. **REPEAT** -1-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed produce stored above ready to eat foods in the walk in cooler. Observed raw eggs stored above ready to eat sauce in the makeline prep unit. CDI- PIC corrected storage order. -0-

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 facility reheating several bags of chicken in the hot bath. EHS observed that items were not reheating quick enough as facility had placed more bags in the unit than normal due to trying to reheat to avoid discarding. See comments on violation #29 for additional details. EHS observed that bags of chicken were not reheating quick enough. EHS observed multiple bags to be between 135F and 155F after 1.5 hours. EHS observed 1 bag at 165F. CDI- Items were placed on the stove the rapidly reheat. Items were reheated to above 165F. See temperature chart. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed three container of chili butter (unsalted and cooked chilis), tortilla batter (unsalted butter) and pickled onions holding temperatures above 41F. Chili butter and tortilla batter were left on the counter, see temperature chart. CDI- Items were voluntarily discarded. -0- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 roasted vegetables with no date mark present. Observed pickled peppers dated marked 3/11-3/16. Observed cooked steak, pickled onions and chili butter with incorrect date marks present. After discussion with PIC it was determined that these items were prepped 03/18 and staff was date marking for 03/19. Staff were dating items for the date they were portion, not the day they were prepped. CDI- EHS allowed PIC to add date marks to items and peppers were voluntarily discarded. -1.5-

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 items being held on makeline under TPHC parameters was not discarded at the end of the 4 hour period. Items were labeled 11AM-3PM. At 3:39PM items were still on the make line. CDI- PIC voluntarily discarded the items being held on time. -1.5-

3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf. EHS observed 9 bags of beans, 2 bags of pepper gravy, 2 bags of pork, 4 bags of tikka sauce, and 8 bags of Berra sauce that were held beyond the 48 hours allowed by the code for ROP/cook-chill without the use of a variance and a HACCP plan. EHS observed 4 bags of brisket, 1 bags of chicken, 1 bag of birria sauce, and 1 bag of beans being held in the hot holding cabinet beyond the allotted 48hours without the bags being opened. Facility must open bags discard them once the 48 hour time limit is reached. Five bags of pork were about to expire so EHS allowed facility to rapidly reheat items in the hot well. See comments on violation 19 for additional comments. CDI- PIC discarded all items that were held beyond the 48 hour allotted time limit. -2- **REPEAT** see comment section VR REQUIRED FOR LONG TERM COMPLIANCE.

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 reduce oxygen packaged fish in walk in cooler thawing without the package being opened. EHS observed that the salmon was still fully frozen. CDI- EHS allowed PIC to puncture bags and continue thawing. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flying insects in the kitchen area. **REPEAT** -1-

3-302.15 Wash fruits and vegetables prior to use. Observed avocados on the make line with stickers still present. EHS advises that facility should wash and remove stickers prior to being placed on the make line. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous pans being wet nested. EHS advised to stagger dishes to allow for adequate air drying. **REPEAT** -1-

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 multiple pieces of equipment in need of more frequent cleaning. EHS observed outside of equipment and inside some of the holding wells were in need of more frequent cleaning. Observed gaskets in grill drawers in need of more frequent cleaning. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leak at 3-compartment sink. Repair. -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 tiles surrounding floor drain are broken and missing in some places. Observed low grout throughout facility. **REPEAT** -1-

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 facility cooling chicken that did not meet the 2 hour requirement for cooling. After 2.5 hours 5 bags of chicken were found to be above 41F (see tempered chart). CDI- Items were 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 items being held on TPHC marked with a 5 hour time hold (10AM-3PM). CDI- PIC voluntarily discarded all TCS products. See comments.

3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf. Observed 1 bag of brisket in hot holding to be discarded 01/14/26 at 10AM and four bags of pork in the WIC to be discarded 01/14/26 between 10AM-12PM. CDI- PIC voluntarily discarded of the products. -1- See comments.

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 8 bags of chicken cooling in large bin with ice. EHS observed that all bags were not fully submerged in ice and not much ice was present in the container. 5 of 8 bags missed the 2 hour cooling window. See temperature chart. CDI- Five bags of chicken were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flying insects in the kitchen area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous pans being wet nested. EHS advised to stagger dishes to allow for adequate air drying. **REPEAT** -1-

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 tiles surrounding floor drain are broken and missing in some places. Observed cracked tiles and low grout throughout facility Please repair. **REPEAT** -1-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed produce stored above RTE sauces in walk 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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous pans being wet nested. EHS advised to stagger dishes to allow for adequate air drying. **REPEAT** -1-

5-205.15 Maintain a plumbing system in good repair. Observed leak at 3-compartment sink. Repair.

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 tile next to hand washing sink broken and cracked tiles throughout cook line. Please repair. **REPEAT** -0.5- 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 a/c vents in back prep area accumulating dust. Increase cleaning frequency to avoid accumulation.

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: www.mecknc.gov/foodsafety Observed mechanically tenderized steak used in facility. This steak is cooked to an internal temperature of 125-130F, cooled, portioned, and then served “cooked to order” under a consumer advisory. EHS advised that these steaks be cooked to a final cooking temperature of 155F until facility obtains approval for non-continuous cooking. However, if par cooked, the steak will then need to be fully cooked after being cooled and cannot be served undercooked. EHS provided PIC with non-continuous cooking application and will follow up to address procedures moving forward. Ten day VR required. (1.5)

3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf Observed facility utilizing reduced oxygen packaging without documenting time product was made or time product will need to be discarded. Facility utilizes cook/chill and discard within 48 hours however label printer was in disrepair until earlier today. PIC stated she was beginning to print time stamps since fixing label printer. CDI - PIC voluntarily discarded all foods not prepared today and created labels for items made today with correct time and date. REPEAT. (2)

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 corn pico being cooled in WIC with tight fitting lids. Pico changed three degrees in 33 minutes resulting in a cooling rate of 0.08. CDI - PIC removed lids to facilitate efficient cooling. (0) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed steaks being thawed under running water temping at 73F with the drain closed. CDI - PIC opened drain to allow for water to flow and steak was pulled from thawing to be placed in WIC. (0)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous pans being wet nested. EHS advised to stagger dishes to allow for adequate air drying. (1) 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 tile next to hand washing sink broken. Please repair., 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 a/c vents in back prep area accumulating dust. Increase cleaning frequency to avoid accumulation. (0)

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at one hand sink during inspection. CDI - PIC placed paper towels in dispenser. (0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed egg wash, buttermilk and onions, paneer, and tofu held above 41F (see temp chart). CDI - Items placed in table at 11am from WIC. CDI - egg wash was discarded, all other items taken back to WIC to cool and hold. 3-day VR will occur to observe compliance. (1.5) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf Observed facility utilizing reduced oxygen packaging without documenting time product was made or time product will need to be discarded. Facility utilizes cook/chill and discard within 48 hours however label printer is in disrepair and facility is only hand writing date product was made and date product is discarded; not labeling with time specifically. PIC stated work order has been placed for label printer to fix issue. VR will occur in 3 days to observe compliance. (1)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous pans being wet nested in dish area. EHS discussed methods with PIC to allow pans and equipment to air dry before placing on storage shelf. (0)

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed mandolin with rusted screws attached to mandolin blade. PIC stated facility will order new one. CDI - Mandolin was voluntarily discarded. 4-501.11 Maintain equipment in good repair. Observed make unit for egg wash and breading with ambient temperature of 46F. Work order has been placed. (0.5)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee phone above steam well and another phone being stored above hot holding table. CDI- Items were placed in proper storage area.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed large rolling cart with dishes blocking hand washing sink from use in the back. CDI- PIC moved cart to access hand sink. Repeat

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple items in HH below 135F, see temperature chart. CDI- PIC voluntarily discarded foods. 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

3-501.15 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 containers of beef, cooling in unit in tightly wrapped containers. CDI. PIC removed the wraps. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working containers of dry goods without labels. CDI. PIC labeled. Repeat

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility missing dish machine strips. CDI. PIC ordered some.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cleaning needed in RI units. Repeat

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 drinks on prep top where food was being cut. CDI- PIC voluntarily discarded drinks.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employee touch raw meat and change gloves without proper hand wash. CDI- EHS intervened and had employee properly wash hands before donning new gloves.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed large rolling cart with dishes blocking hand washing sink from use. CDI- PIC moved cart to access hand sink. 5-202.12 Provide at least 100F water at handsinks. Observed hand sink next to three door cooler with no hot water due to loose knob. Repair.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer bucket concentration at 0ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken and fried shrimp below 135F, see temperature chart. CDI- PIC voluntarily discarded foods. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in fry station prep unit and main line prep unit above 41F, see temperature chart. TCS foods voluntarily discarded and replaced. TCS items put on 4 hour TPHC until units are repaired and temperature verified by EHS. EHS will follow up within 3 days. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 no way of tracking 4 hour time marks for all sauces. Label all items on 4 hour TPHC with start and end time.

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 working containers of dry goods without labels. Label all secondary containers.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food with jewelry on hands and wrists. CDI- PIC made employees remove jewelry. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers stacked wet on drying rack. Separate wet stacked dishes. REPEAT

4-501.11 Maintain equipment in good repair. Observed fry station prep unit and main line prep unit holding temperature above 41F. Repair. REPEAT

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 fan in kitchen above prep line with buildup of dust. Dust fan.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed an employee wash hands without scrubbing for 10-15 seconds. CDI - Employee rewashed their hands.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed vegetables stored above ready-to-eat foods in the walk-in cooler.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken holding at 100 degrees. Repeat

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All TCS food items in the prep unit and other items on ice were above 41 but less than 70 degrees. CDI items discarded and fresh items placed in unit to start time. Verification required. Observed an unsalted chipotle butter mixture sitting above fry station at 70 degrees. CDI - Items were discarded.Repeatr.

3-502.11 Obtain a variance for specialized processes.-Pf Reduced oxygen packaging cooked meats, chicken, gravy, and sauces were labeled for more than 48 hours due to discard being “end of day” on the second day instead of the 48 hour time expiration. CDI time stamps changed to reflect 48hrs. Verification required for sticker labels. Observed gravy that was not labeled with 48 hour label and other bags that have date stickers but information rubbed off and unable to determine product date and time stamps. CDI product discarded. Observed facility processing brisket to place in bag for cook chill process and brisket was between 145-90F. CDI product placed in oven to reheat prior to bagging.

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 thawed fish in the walk-in cooler in closed ROP packages. CDI items opened.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food with jewelry on hands and wrists. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees without hair restraints.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacked dishes.

4-501.11 Maintain equipment in good repair. Observed a prep cooler unable to maintain TCS food items at 41 degrees or less.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed Chlorine test strips missing. Verification required.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed a missing door on the dumpster.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a big rolling cart blocking a hand sink near dishwasher. CDI- PIC removed a cart. Ensure to provide access to all hand sinks at all time. -0 pts-

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 a pot of corn holding temperature at 125F on the stove top. CDI- PIC discarded item at the time of inspection. Hot holding procedure discussed with PIC and acknowledged. -1.5 pts-

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 cheese, ham, raw salmon in lowboy. Pico, roasted pineapple, lettuce, cut tomatoes, blue cheese in prep unit close to cash register. Cheese, goat cheese, cut tofu in prep unit next to the fryer. Sour cream in small cups sat on ice. All items are holding temperature at 48F - 50F. PIC volunteers to discard items and start prepping food again. VERIFICATION NEEDED within 3 days (9/1/2023). -3 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: 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. Observed 3 stacking metal pans of Pico covered with lid in WIC, one plastic container of cut tomatoes covered tight with lid in prep cooler. Items are trying to cool and did not make it on time and temperature allowed. Temperature measured at 52F. CDI- Items discarded at the time of inspection. Cooling methods discussed with PIC to ensure foods are cooling properly. -0.5 pts-

4-501.11 Maintain equipment in good repair. Observed lowboy, prep unit near cash register, prep unit near fryer is not able to hold TCS foods at 41F or below. PIC will have maintenance person come out and take a look at those units and ensure they are able to hold foods at required temperatures. -0 pts-

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee handle dirty then clean dishes without handwashing in between to prevent contamination. CDI-Discussed with employee and PIC and hands were washed. Overall, observed good handwashing procedures today.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS sauces in bottles on prep line above 41F. Recommended placing bottles on TPHC since items are usually flipped after lunch time per facility procedures. EHS provided paperwork to PIC. Sauces discarded after lunch rush. 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 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 some bottles of oil, soy sauce etc unlabeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans and plastic containers wet nested. Separate to air dry. Repeat.

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. Cleaning needed under equipment in front prep/cooking areas.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands then turn faucet handles off without a barrier. He corrected this when inspector addressed. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee crack eggs in frying pan, take off gloves and don more gloves without washing hands. CDI-employee was instructed to wash hands

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink in back of facility to be blocked my rolling rack of clean dishes. CDI-rack was removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed no paper towels in hand sink in back of facility. CDI-paper towels were provided.

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 metal pans that contained food debris on them in the dish area. Observed clean utensils near prep table that were soiled with food debris. EHS observed salsa being made on the prep table in front of the utensils and salsa splatter hitting the utensils. CDI-metal pans and utensils were moved to dish area to be rewashed rinsed and sanitized. EHS advised PIC to move utensils up on the shelf to avoid splatter. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed corn pico, avocado corn pico on the serving line cold holding above 41F. Observed mushrooms in the cold drawer holding above 41F. Items were prepped before EHS arrival. CDI-items were placed into the WIC to rapidly cool down.

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 lettuce, tomatoes and grilled pineapple cooling in the reach in cooler while tightly covered. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees handling food while wearing a watch and bracelets. REPEAT

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans and plastic containers wet nested. Separate to air dry. 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 single service items being stored without original protective package and being stored with food side up. CDI-items were inverted to prevent contamination.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for chlorine or quat sanitizers. VR to be done by 10-03-22

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf. Observed salmon on the menu that is asterisked as cooked to order but no available parasite letters. CDi letters provided.

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 raw shrimp and raw cod above sauce, ham jub, and RTE food. CDI items relocated. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employees wiping gloves on apron and continue food prep. CDI hands washed.

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 metal pans that were stacked with leftover sticker debris contaminating each other. CDI pans pulled to be rewashed. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior chute of ice machine with leftover black debris.

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 queso that was reheated to 155F for catering order. CDI item placed back in thermalizer to finishing warming process.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken to be bagged for cooling go into bags at 78-89F. Before bagging items must be placed in bags atleast 135F before sealing. CDI items reheated before bagging process. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed toppings ice been holding pickled onions, queso fresco, and micro greens above 41F. Items were discarded except raw meats. All items were placed on a 4 hour hold time for the unit. Stickers placed on unit state all TCS items must be discarded after 4 hours. Observed 5 bags of pork from 2 days before at 50F. PIC discarded product. Observed flank steak that was chopped this morning and placed in reach in drawer at 46F. Facility must verify temperature is at 41F or below before storage after prep. Observed chili butter sitting on counter. Facility states they leave it out to make butter soft to squeeze out then place in prep top to hold above 41F. Avocado crema in tall squeeze bottle held above temperature. CDI items placed on temp TPHC Observed bag sauce in walk in at 43F. Facility was cooling hot potatoes right below rack and raised temperature. CDI potatoes relocated and rack bag uncovered to drop temperature. Observed avocado corn salad, corn pico, grilled pineapples, arugula, asparagus, and many other items on cold line above 41F. Items were prepared this morning and not cooled down fully before use for service. CDI items placed on time and to be discarded after 4 hours. 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 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 pickles, grits, pickled onions, lettuce, tomatoe, flank steaks, curry sauce, and other RTE items on front line not dated when items prepared. CDI dates added.

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 containers of salad that were cooling in walk in while covered and stacked. CDI items uncovered. Observed avocado corn salsa, salad - chopped, grilled pineapple, and corn pico that was prepped but no one verified food temperatures to ensure product reached 41F or below before use. CDI items moved to walk in for cooling. Repeat. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed facility unable to spread out and cool all product in walk in and some cooling spilling into reach in units which do not drop temperatures adequately for cooling. Verification required.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees handling food while wearing a watch. 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 on line without wearing a hair restraint.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored on top of machine where it is in need of cleaning.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans and plastic containers wet nested. Separate to air dry. Repeat.

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 drink machine ice chute soiled with debris and shelves for clean dishes in need of cleaning.

2-102.12 (A) Certified Food Protection Manager - You have 210 days from permit issuance to obtain certification.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P In house Employee Health policy was missing exposure criteria. It was also missing the 2nd Salmonella species (now the BIG 6). Left a copy of a Health Policy on site and went over in depth.

2-501.11 Clean-up of Vomiting and Diarrheal Event - Left a copy of instructions on what to do in a vomiting or diarrheal event. Be sure to have this policy on site for future inspections.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands then turn faucet handles off without a barrier. He corrected this when inspector addressed. 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee handle soiled equipment in the dish pit and then handle clean utensils. The PIC stopped him and directed him to the handwashing sink and explained he had to wash hands before touching clean utensils.

5-205.11 Maintain access to handsinks.-Pf The hand sink in back of the kitchen (only one for the prep area and the dish pit) was blocked by soiled utensils and had clean rags in the sink basin. All were moved so employees had access to this hand sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed bags of pork in the hot box below 135F. They were immediately pulled to be rapidly cooled down. They will be reheated to 165F before use. Hot box was turned up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed entire fry cooler above 41F. Items were discarded except raw meats. All items were placed on a 4 hour hold time for the unit. Stickers placed on unit state all TCS items must be discarded after 4 hours. The cold hold unit holding toppings was not properly functioning, holding foods above 41F. This unit was also placed on time. We reviewed the TCS items that needed to be discarded. The walkin cooler was holding foods from 42F-54F. All items in the back of the cooler were the coldest. A large delivery came in at 11-11:30am and large amounts of preparation was conducted. After discussion with the PIC it was determined that the cooler door had been open for very long periods of time. Items were iced and came down to 41F within an approximate 4 hours. Return visit required due to cold hold issues. Contact service provider to check the fry cooler and the large topping cooler. Change process or delivery schedule or prep schedule and keep door to walkin cooler closed.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Items in steam well were supposed to be on a 10 min timer but the timer was not being used. Fried fish, fried chicken tenders, and fried potatoes were discarded. A new TPHC procedure was filled out during inspection and timer use began.

3-502.12 Reduced Oxygen Packaging, Criteria - Facility uses cook-chill process for items. All items are removed from the bag within 48 hours except brisket. They keep this for 3 days. There was no brisket on site that had been held for more than 48 hours. Process must change and be provided in writing to the inspector to ensure compliance with this reduced oxygen packaging procedure that does not require a HACCP plan. Otherwise a completed HACCP plan shall be submitted for approval.

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 large plastic containers of salsas that were cooling in an ice bath. They had not been stirred during the inspection so I directed them to stir so the product would properly cool. Cooling met the parameters with this intervention.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet nested. Separate to air dry.