EL CILANTRO

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels present at the hand sink in the kitchen.-CDI- PIC placed paper towels at the hand sink dispenser. Ensure that dispensers are always stocked with paper towels.

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 black beans, pinto beans, pork, yellow rice all below 135F in the hot hold container. PIC stated that they were in the process of reheating, EHS asked how long they had been reheating for, PIC stated that they had been reheating since 7:00 AM. It was 11:00 AM when the observation was made. EHS explained that foods must be reheated to 165F within 2 hours. -CDI- PIC voluntarily discarded the foods. Ensure proper reheating procedures.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed ground beef and crab meat in the lowboy unit above 41F. -CDI- PIC stated that the foods had not left the unit all morning: voluntarily discarded. Observed raw pork in the unit at 42F. PIC moved the pork to the WIC to cool down. All other foods in the unit were 41F or below. Ensure that proper cold holding is done at 41F or below. 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 Empanadas in lowboy 2 unit with no Date marking present. Empanadas contain RTE filling. -CDI- Empanadas back dated. Observed Yucca in the WIC past 7 day date window. -CDI- Voluntarily discarded. Observed ground beef and crab in the RTE form with no date marking present. -CDI- Voluntarily discarded. All other foods in the facility were properly discarded. Ensure proper date marking. Improvements were made since last inspection but facility must continue to increase compliance in date marking. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 2 shaker bottles and 2 squeeze bottles unlabeled present along the cook line. Ensure that all working containers of food in the kitchen are properly labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed yucca present on the floor of the WIC. Ensure that food is maintained off of the floor at least 6 inches. No contamination observed. -CDI- Food lifted off of the floor.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 in use wet wiping clothes stored out during the inspection on prep surfaces and next to the hand sink in the kitchen. Ensure that all in use wiping clothes are stored in sanitizer in between uses.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels present at the hand sink closest to the cash register while EHS washed hands upon entry into the facility. -CDI- PIC placed paper towels at the hand sink dispenser. Ensure that dispensers are always stocked with paper towels.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw meats stored over RTE foods in the lowboy RIC present in the facility. PIC stated that the raw foods were placed into the lowboy RIC because they noticed the other lowboy RIC stopped working today so they just placed the foods into this RIC to keep them cold. -CDI- PIC rearranged lowboy so that raw foods were no longer present above RTE foods. 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 above raw pork and beef out of the original packaging in both the RIF 1 and 2. Ensure that that storage order procedures are followed in the freezers if the protein is out of the original packaging. -CDI- PIC rearranged storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed the facilities microwave interior with heavy soiling. Ensure that microwave is cleaned and maintained as clean.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed a large amount of RTE foods present in the facility that require date marking held beyond 24 hours with no date marking present. Foods included ham, empanadas, potato salad, lettuce, tomato, RTE shrimp, etc.. -CDI- EHS went through every single non-date marked food with the PIC and food employees and determined when the foods were opened, or cooked. The oldest RTE food was from Sunday 5/31. All foods were properly date marked. EHS extensively walked through date marking procedures with PIC and staff. Lack of date marking on future inspections will lead to discarding of foods. Ensure proper date marking systems are established. 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

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several shakers, bottles and containers of foods unlabeled. Ensure that all working food containers are properly labeled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no food employee present in the facility wearing head coverings ensure that food employees are wearing some form of hair restraint.

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 stacked metal containers present on the clean dish rack of the facility. Ensure that all equipment is properly air dried prior to being stacked together

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-ANSI certified RIF being used in the kitchen that was recently added into the facility. All foods in the freezer were properly frozen, however domestic use refrigeration cannot be used in a commercial kitchen ensure that the RIF is replaced with a commercial ANSI certified freezer. 4-501.11 Maintain equipment in good repair. Observed a Lowboy RIC not functioning in the facility. RIC was not being used upon EHS arrival and EHS notes that PIC stated they have placed a work order to get the RIC fixed. EHS told PIC to reach out once refrigeration is fixed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed lettuce in the prep top at 45F PIC stated that the lettuce was prepped at 8:00 and placed directly into the prep top unit. Observed mashed potatoes in the WIC at 53F PIC stated that potatoes were made on Sunday. PIC stated that potatoes were out of refrigeration for 10 minutes before being placed back into WIC. EHS and PIC discussed best methods and practices of cooling and cold holding ambient/cooked prepared foods. -CDI- PIC voluntarily discarded lettuce and mash potatoes. 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 squirt bottle of water, metal container of sugar and a spice shaker bottle with no label present on them. Ensure that all working food containers are properly labeled to identify food.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large box of bananas stored directly on the floor of the WIC, ensure that all foods are kept at least 6 inches off of the floor. -CDI- box of bananas was lifted off of the floor.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers still present on them and stored as ready to be used. Ensure all fruit and vegetables are washed and stickers are removed prior to use. -CDI- EHS coached PIC on best practices for washing fruits and vegetables.

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. Ensure that scoops used for non-TCS foods are stored so that they are not in direct contact with the food. Observed handles of scoops touching flour and sugar.

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 stacked metal containers present on the clean dish rack of the facility. Ensure that all equipment is properly air dried prior to being stacked together.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one white cutting board with large cuts and chips present on the cutting surface. Ensure that cutting board is resurfaced or replaced prior to being used.

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 the sole food employee working in the kitchen wash his hands at a handsink after placing raw chicken on the flattop grill, then turn the faucets off without using a protective barrier. CDI: EHS explained handwashing procedures to food employee and food employee re-washed his hands.

5-202.12 Provide at least 100F water at handsinks. Observed handsink at the front area and handsink inside the kitchen unable to reach minimum temp of 100F (see temp chart). All other handsinks were temping above 100F. CDI: EHS observed water temp at the front handsink towards end of the inspection temping 117F. PIC stated that the facility turn off their water every night and turn it back on in the morning. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed two multi-use scoops stored inside the front handsink. CDI: EHS reminded PIC to not use handsinks for anything other than washing hands and PIC removed the scoops.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed QUAT sanitizer at 3-compartment sink reading low concentration, around 50ppm. Food employee stated he filled the sanitizer basin up around 2 hours ago. CDI: Food employee dumped out the QUAT sanitizer and refreshed it with properly concentrated QUAT sanitizer, reading 400ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris on a mesh strainer and food debris on the interior surface inside a food processor, both stored on clean dish racks/hooks. CDI: Both items were removed and placed in the soiled dish pile to be re-washed/rinsed/sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a metal pan of yellow rice hot holding below 135F (see temp chart) inside the steam table. Food employee stated that he cooked this rice 2 hours prior to EHS's observation. All other TCS food items hot holding were temping at or above 135F. CDI: Food employee reheated yellow rice to above 165F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of cooked pork temping above 41F (see temp chart) stored inside the glass lowboy cooler date-marked with yesterday's date. PIC stated they took this straight from the WIC into the glass lowboy cooler. CDI: PIC voluntarily discarded TCS food item as it had surpassed the cooling window and EHS observed WIC was also not working properly. Repairman who Observed all TCS food items stored inside the WIC temping above 41F (see temp chart). Ambient air temp was at 48F, and lowest temperature it dropped to even after long periods of inactivity was 44F. Facility does not take temperature checks of cold holding units everyday, so time of TCS food items held in the temperature danger zone is unclear. PIC voluntarily closed the facility and stopped operations, contacted repairman to make on-site visit for repairs, and all TCS food items stored inside the WIC temping above 41F were voluntarily discarded and pictures were taken since the scale was broken to fill out a product disposition form. TCS food items that were cooling inside the WIC from this morning were moved into a different cold holding unit to finish cooling process. Repairman showed up on-site while EHS was still typing report. EHS will make compliance visit to follow-up to ensure WIC is maintaining proper temps of 41F or below. CDI: Repairman who arrived on-site while EHS was still at the facility, was able to make repairs before EHS left the facility. EHS observed ambient air temp of WIC temped 38F. Facility was told they may re-open for operations. REPEAT VIOLATION. 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 a pan of house-made pollo empanadas, pan of beef empanadas, and a pan of beef w/cheese empanadas that were temping above 41F inside the glass lowboy cooler, all date-marked with a prep date of 8/19. Food employee stated that he accidentally wrote the wrong date and he prepped all of the empanadas this morning. CDI: Food employee removed the incorrect date label with the correct prep date. Observed a container of deli ham and a container of house-made salsa (made w/TCS ingredients) both stored inside make table 2 were missing date labels. Observed a container of cooked plantains and a container of cooked ground beef both stored inside the lowboy of make table 2 that were missing date labels. Food employee stated that these were prepared yesterday. CDI: PIC created date labels for both TCS food items. REPEAT VIOLATION. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance for date-marking procedures. If observed out of compliance during the compliance visit, then EHS will implement a Risk Control Plan for date-marking until long-term compliance is observed. 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 .

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 non-commercial grade pesticides stored at the can wash. PIC stated they use these at the facility. EHS explained that all chemicals used at the facility shall be for commercial use only. CDI: PIC removed the household toxic chemicals from the facility.

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 metal pan of cut lettuce stored inside make table 2 temping at 71F that food employee was actively trying to cool down. EHS explained to PIC and food employee that these make tables are not designed to cool down TCS food items, and are built to cold hold. CDI: Food employee moved metal pan of cut lettuce into the WIC to cool down; metal pan was then moved into a lowboy cooler about 2 hours after EHS's first observation of this as WIC was observed to be out. Observed cut raw pork not meeting the cooling rate. CDI: Raw pork was moved to a different unit since still within the cooling window and WIC it had been cooling in was not working properly. EHS explained to utilize freezers or shallow pans kept uncovered during cooling process to ensure food items always meet cooling window, and to conduct temperature checks so corrective action can be taken ASAP. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed thin probe thermometer out of battery. VERIFICATION REQUIRED within 10 days to ensure facility is in compliance.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed over 50lb bag of dry, uncooked beans and two bags of dry, uncooked rice all stored directly on the floor in front of the dry storage. PIC stated that they just received these food items from the store. CDI: Food employee removed food off of the floor and onto shelves at dry storage. Observed a case of plantains and a 50lb bag of unwashed carrots stored directly on the floor inside the WIC. Plantains were stored on a rack that was placed on the floor inside the WIC, but was still not at least 6 inches off of the floor. Keep food stored off of the floor to prevent contamination. REPEAT VIOLATION.

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 a small cambro used as a scoop inside a non-TCS food product bin (flour) stored commingled in the food product. Ensure multi-use containers without scoop handles built-in are removed after each use, or use scoops w/handles and ensure the handles are kept stored above the food product inside the 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 six pan of water storing in-use rice scoops next to the HH steam table, temping below 135F (see temp chart). Ensure water temp storing in-use utensils is at least 135F to prevent bacterial growth.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal pans and plastic cambros wet-stacked and stored at the clean dish rack. Ensure all multi-use pans and containers are completely dry before stacked together. REPEAT VIOLATION.

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 two stacks of single-use clamshells and to-go boxes stored out of it's original protective packaging, stored right-side up above the HH steam table. Keep all single-serve articles stored inverted if kept out of it's original protective packaging to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed heavily damaged gasket on the right side of the glass lowboy cooler. EHS observed ambient air temp of this unit at 39F. Replace/repair damaged gasket to ensure cold holding unit maintains proper temps.

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 soiled gaskets in lowboy cooler 2. Observed oil buildup on hood vents. REPEAT VIOLATION. Increase cleaning frequency.

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed shared dumpster missing the covered lid. EHS advised PIC to contact waste company to have this replaced. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed shared dumpster missing drain plug. Contact waste company to have drain plug replaced.

6-201.15 Mats and duckboards shall be removable and easily cleanable. Observed layer of broken down cardboard boxes stored on the floor in front of the make line. PIC stated that the cooks use this so that the oil dripping off from the multi-use tongs stored hanging on the cooking equipment at the make line do not get on the floor. EHS explained that cardboard is an absorbent material and should not be used as a floor mat, and suggested storing in-use multi-use utensils for the fryer in a separate container so that they can prevent oil from accumulating onto the floor, and cardboard on the floor could potentially be a physical hazard to food employees working in the BOH. Remove cardboard from floors.

6-303.11 Provide required lighting intensity. Observed one missing lightbulb in the hood system. CDI: Food employee replaced missing light bulb before end of inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - Observed raw meats stored above RTE foods in WIC and glass door lowboy unit. - CDI - PIC corrected storage order by placing RTE foods above raw foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed multiple TCS items holding above 41F in WIC upon arrival. Per PIC, door to WIC was open for an extended period of time (10-15 mins) for inventory purposes 10 minutes prior to EHS arrival. - CDI - Door to WIC left closed for 30 minutes while EHS present. Observed items recovering to 41F or below prior to EHS departure. Do not leave door of WIC open for extended periods of time. 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 is not been labeled, or if the label is incorrect. - P - Observed various food items (shredded lettuce, sliced tomato, cooked ground beef, opened deli ham, potato salad, cooked pork) stored in prep units to be lacking required labels. - CDI - PIC correctly labeled all containers. *NOTE: Items lacking date mark labels will be discarded at next inspection. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - REPEAT - Observed large bowl of plantains stored directly on the floor in the WIC. Do not store food items directly on the floor. - CDI - PIC moved plantains to shelf. *NOTE: Points not escalated due to only one container being on the floor. Points will be deducted at next inspection if issue persist.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - REPEAT - Observed clean dishes stacked wet. Allow dishes to air dry prior to stacking. *NOTE: Points not escalated due to nature of violation. Points will be deducted at next inspection if issue persists.

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. - REPEAT - Observed food residue and debris buildup on glass door of reach-in cooler, exterior and interior of flip top prep unit, and on shelving in WIC. Clean and increase cleaning frequency to maintain clean.

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. - REPEAT - Observed walls in need of cleaning throughout facility. Clean and increase cleaning frequency to maintain clean. 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. - REPEAT - Observed floor damage in various areas throughout kitchen. Repair to allow for a smooth and easily cleanable surface.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - Observed rice holding below 135F stored on prep surface next to steam well. Per PIC, rice had been sitting there for about 30 minutes and was intended to be placed in steam table. - CDI - PIC rapidly reheated rice to above 165F and placed in steam table. 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 is not been labeled, or if the label is incorrect. - P - Observed containers of cooked pork and crabmeat lacking date mark labels. Also observed ham incorrectly labeled 11/30. - CDI - PIC correctly labeled all containers. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed box of plantains stored directly on the floor in the dry storage area. - CDI - PIC removed box from floor and placed on shelving.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean dishes stacked wet. Allow dishes to air dry prior to stacking.

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. - REPEAT - Observed food residue and debris buildup on glass door of reach-in cooler, exterior and interior of flip top prep unit, in bottom of reach-in freezer, and on shelving in WIC. Clean and increase cleaning frequency to maintain clean.

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. - REPEAT - Observed walls in need of cleaning throughout facility. Clean and increase cleaning frequency to maintain clean. 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. - REPEAT - Observed floor damage in various areas throughout kitchen. Repair to allow for a smooth and easily cleanable surface.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed bookbag stored on dry storage shelving alongside dry goods. Store employee belongings in a designated area away from food and food contact surfaces.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - Observed various raw proteins stored above plantain dough in WIC, raw chicken stored above cooked pork in glass door RIC, an opened package of raw ground beef stored in the same metal pan as an opened block of Gouda cheese in flip top portion of prep unit, and raw pooled eggs stored above fries and yuca in lowboy portion of prep unit. - CDI - PIC corrected storage order in all areas. PIC voluntarily discarded Gouda cheese. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf - REPEAT - Observed multiple dishes stored as clean with stickers and sticker residue still present. Remove stickers and sticker residue in its entirety during the cleaning process. - VR - Verification required within 10 days to ensure dishes are being cleaned properly. *NOTE: Risk control plan may be implemented at next routine inspection if issue persists. 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 .

3-501.13 (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 ROP fish thawing in WIC without packaging being opened prior to thawing. Cut open packages when thawing.

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. - REPEAT - Observed various squeeze bottles and shakers of condiments lacking labels. - CDI - PIC labeled all working containers. - *NOTE: No point deduction increase due to PIC labeling all containers while EHS present. Point deduction will occur at next inspection if issue persists.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf - Observed chlorine sanitizer being used at three compartment sink but no chlorine sanitizer test strips available in facility. Obtain chlorine sanitizer test strips. - VR - Verification required within 10 days.

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. - REPEAT - Observed food residue and debris buildup on glass door of reach-in cooler, exterior and interior of flip top prep unit, in bottom of reach-in freezer, and on shelving in WIC. Clean and increase cleaning frequency to maintain clean.

5-205.15 Maintain a plumbing system in good repair. - Observed a minor leak in piping for hand sink near back door. Repair leak.

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. - REPEAT - Observed walls in need of cleaning throughout facility. Clean and increase cleaning frequency to maintain clean. 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. - REPEAT - Observed floor damage in various areas throughout kitchen. Repair to allow for a smooth and easily cleanable surface.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - Observed employee health policy poster posted in facility and signed copies of previous version of employee health policy that only lists 5 reportable illnesses instead of 6. - CDI - EHS provided updated copy of policy that includes the 6 reportable illnesses. PIC and employees reviewed and signed policy. Maintain signed policies in facility. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. - Pf - PIC unable to locate written procedures for vomit and diarrhea clean up plan. - CDI - EHS provided printed copy of written procedures. Maintain written procedures in facility. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf - REPEAT - Observed multiple dishes stored as clean with stickers and sticker residue still present. - CDI - PIC moved dishes to three compartment sink to be cleaned properly. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed various squeeze bottles and shakers of condiments lacking labels.

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 residue and debris buildup on glass door of reach-in cooler, exterior of flip top prep unit, and in bottom of reach-in freezer. Clean and increase cleaning frequency to maintain clean.

5-402.13 Maintain sanitary sewage system according to Law. - P - Observed wastewater backing up onto floor of kitchen from handsink and prep sink near three compartment sink. Per PIC, this issue has been ongoing for three days. Immediate suspension issued. - VR - Verification required within 3 days.

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. - REPEAT - Observed walls and floors in need of cleaning throughout facility. Clean and increase cleaning frequency to maintain clean. 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 floor damage in various areas throughout kitchen. Repair to allow for a smooth and easily cleanable surface.

6-303.11 Provide required lighting intensity. - Observed less than 10 foot candles of lighting in various parts of the walk-in cooler. Increase lighting to maintain at least 10 foot candles in all parts of the walk-in cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Sticker residue and whole stickers still attached to pans stacked and stored as clean. CDI- sent back to cleaning process. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf : Pans of food in prep top not date marked. ( potato salad house made, diced tomatoes), shrimp in reach in not date marked, sliced deli ham in freezer not date marked. Remember to date mark ready-to-eat foods such as deli ham when removed from package, even if it is to be stored in the freezer. CDI- dated. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Top shelving in WIC rusting. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards stained and gouged. Replace as needed.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed kitchen in need of general cleaning of floors, ceiling vents, food storage areas, especially under and behind equipment.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P: Found undated container of black beans in WIC with white mold growth on food. CDI- discarded by PIC

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: Black beans not labeled. CDI- discarded 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Shrimp cooked today not date marked. When employee went to date mark, employee placed wrong date on shrimp. Allowed to date with todays date, July 19, 2023. Remember to date mark opened containers of milk. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf: Cut lettuce cooling in prep cooler. Lettuce 53.0 F when all other food in prep top 39.0 F. Cool lettuce to 41.0 F before placing in prep top. Lettuce moved to WIC to cool.

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. Found breader not labeled, sugar tub not labeled, CDI - EHS made PIC aware all containers of food must be labeled with the common name.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Bowls with no handles being used to dispense sugar. Use utensils with handles to dispense sugar.

4-501.11 Maintain equipment in good repair. Top shelving in WIC rusting. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards stained and gouged. Replace as needed.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf: No quat test strips in facility. Quat in-use during inspection. Obtain within 10 days. Verification required within 10 days.

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. Build-up on surfaces in kitchen.

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 kitchen in need of general cleaning of floors, ceiling vents, food storage areas, especially under and behind equipment.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P: Raw beef stored over produce in WIC. CDI- beef moved to lower shelf below produce.. For more information on food storage order please visit: http://meck.co/FoodSafety 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Uncovered yuca in WIC was subject to environmental contamination by being stored under rusting shelving. CDI- yuks covered.

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: Cut lettuce cooling in prep cooler. Observed beans portioned and placed in deep containers, tightly covered, and placed in WIC. CDI- lettuce moved to WIC, dropped six degrees in 45 min. EHS discussed proper cooling methods with PIC. containers of beans uncovered and unstacked. Beans stirred. Beans dropped to 109.0 F in 45 minutes or 32.0 F/ hour. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Found breader not labeled, sugar tub not labeled, other sugar container not labeled. CDI - EHS made PIC aware all containers of food must be labeled with the common name. -0 points

6-501.111 Keep the premises free of insects, rodents, and other pests. Found large ant in sugar bin. PIC discarded voluntary all of the sugar in the tub.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Produce stored on floor at prep sink upon entry.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Rice serving spoon stored with handle down in rice in WIC. Bowls with no handles being used to dispense sugar. Use utensils with handles to dispense food.

4-501.11 Maintain equipment in good repair. Observed badly torn gasket on reach-in. 4-501.11 Maintain equipment in good repair. Top shelving in WIC rusting.

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. Build-up on surfaces in kitchen.

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 kitchen in need of general cleaning of floors, ceiling vents, food storage areas, especially under and behind equipment.

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 open, loose packages of raw fish stored over cooked meat in reach in freezer in kitchen. Observed raw ground beef stored over packaged juice in reach in freezer by register. CDI - PIC rearranged freezers. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw chicken being handled at the prep sink while packaged raw pork was thawing. REPEAT. CDI - raw chicken was moved to WIC to cool.-1.5-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed sanitizer compartment at 3-comp used for washing dishes with <50 ppm quat sanitizer. Observed significant amount of air bubbles being pumped through sanitizer tube. REPEAT. CDI - sanitizer nozzle was adjusted and sanitizer compartment was emptied and refilled. Sanitizer concentration measured approximately 400 ppm after being remixed. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed heavy buildup of food residue in microwave above prep top. -3-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed two separate heads of lettuce that were cut in half date marked for 1/3 and 1/4 in bottom of prep top. CDI - PIC voluntarily discarded items. -0-

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 container of white seasoning containing spoon with spoon handle in contact with seasoning. CDI - spoon handle was removed from seasoning. 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 rice paddles stored in container of sitting water at 78 F. Observed grill spatulas stored in container of sitting water at 80 F. CDI - containers were emptied and utensils were removed to be rewashed. -0.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean food containers stacked with standing water in between containers. -0-

4-501.11 Maintain equipment in good repair. Observed badly torn gasket on reach-in. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with deep gouges and grooves on cutting surface. -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 multiple clean container with sticker residue on outside of container. -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 kitchen in need of general cleaning of floors, ceiling vents, food storage areas. -0.5-

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 Observed upon arrival no certified food protection manager present at start of inspection.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P: Employee cut lettuce with bare hands. CDI- lettuce discarded. For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

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. : Raw chicken stored over raw beef in reach-in cooler. CDI- chicken moved to bottom shelf below beef. For more information on food storage order please visit: http://meck.co/FoodSafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P: Quat sanitizer in 3-comp sink with items in the sanitizer bay measured 0 ppm. CDI- dispenser opened and allowed to run wide open for a few seconds. Sanitizer from dispenser measured 150 ppm (approved for product) and sink was filled. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf : No thin probe thermometer available. Thin probe in facility had no batteries. 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

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf: Some badly dented cans of evaporated milk on shelf with intact cans. Cans that were dented were discarded voluntarily.

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. More frequent cleaning of non-food contact surfaces in kitchen.

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. More frequent cleaning needed of floors, walls.

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 Observed upon arrival no certified food protection manager present at start of inspection. CDI: Food handler called certified owner and she arrived within 15 minutes of inspection. -1-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed two cans of condensed milk without datemarks in front reach-in. PIC stated that it would not be used within 24 hours but was opened yesterday. Observed three milk cartons opened without date marking. CDI: PIC wrote date of opening on milk and cans. Observed cut lettuce in prep unit without date. Food handler stated that he prepared it yesterday. CDI: EHS allowed date to placed on lettuce and cartons of milk. -REPEAT-3-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed flying insects throughout kitchen in food prep area. -REPEAT- -2-

3-304.12 B Food dispensing utensils shall be stored in food with their handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour, or cinnamon. Observed scoop handle stored in contact with flour. -0-

4-502.11(A) Maintain utensils in good repair. Observed spatula with missing parts. PIC discarded. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed aluminum foil used to line the top of the microwave. -0.5-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food build up side of reach-ins and prep areas. Observed accumulation of food residue and debris on inside of microwave. PIC stated that it was not cleaned after last night's service. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open door on dumpster. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter, old fencing, and mattress on outside of dumpster. Shared dumpster. -0-

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed cardboard used at dish wash area. PIC stated that the odor from the grease trap was bothersome and floor would become slippery. PIC removed cardboard. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P: cooked shrimp stored under raw proteins in reach-in cooler. CDI- shrimp was discarded as it was out of date marking. Raw pooled eggs stored over sauces in reach in. CDI- eggs re-located to lower shelf. For more information on food storage order please visit: http://meck.co/FoodSafety

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: Broth in WIC dated 3/26. Cooked shrimp dated from 3/21. Cooked octopus dated 3/21. Potato salad dated 3/29. All voluntarily discarded. Return visit within 10 days to check on correction / improvement to date marking. 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: Unidentified cleaner in clear bottle stored over cleaned cutting boards at 3-comp sink. CDI- bottles labeled as to contents and relocated. 7-207.11 (A) Only medications that are necessary for the health of the employees shall be in a food establishment. -Pf: Men’s vitamins stored on shelf with seasonings. CDI- removed.

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: Cooked beef cooling in WIC in covered container. Cut lettuce cooling in prep cooler, tightly covered. Containers vented and placed in WIC. Lentil soup cooling on stove top 114.0 F. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Front and back doors of facility standing open upon arrival.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Produce stored on floor of WIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Employee drying containers with cloth instead of allowing to air dry.

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. To-go containers and cups stored on floor.

4-501.11 Maintain equipment in good repair. Door gasket of reach in cooler near grill badly shredded. Replace damaged gasket.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P:Raw proteins not received frozen and removed from original packaging and placed in plastic bags stored over RTE foods in freezer. CDI- storage order re-arranged so cross contamination can not occur. Points not escalated due to substantial improvement from last inspection. REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed low concentration of quat sanitizer in 3-comp sink. CDI - PIC emptied sanitizer sink and remade sanitizer to minimum 200ppm.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety: Cooked ground beef and plantain patties dated 1/24. CDI- discarded. Opened container of milk not date marked. CDI- discarded all voluntarily.

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: Found cooked sausages from 3 hours cooling in prep top at 58F. CDI- moved sausages to WIC for rapid cooling. Dropped to 43F during inspection.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf: Found deli ham, raw chicken, raw beef thawing on drainboard of prep sink. CDI- demonstrated proper cooling. Items placed in prep sink, separating raw from RTE, and placed under running cold water.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Pan of raw meat stored on floor of WIC. CDI- pan moved to location off floor.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Rice serving spoon stored with handle down in rice.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf During inspection, PIC was unable to show active managerial control with several date marking issues and storage order in WIC. PIC was also unable to demonstrate knowledge of foodborne illness prevention. CDI - EHS educated PIC on responsibilities of the PIC and provided guidance documents on the 2017 Food Code adopted Oct. 1, 2021. -0 points

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 policy. CDI - EHS educated PIC on the responsibility of the PIC to educate food employees and provided an updated written policy. -0 points

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P: Employee handled raw proteins with gloved hands, removed gloves, donned new gloves without hand wash before changing tasks. CDI- EHS stopped employee and had employee remove gloves and wash hands before resuming work. -2 points

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: Found raw chicken stored over ready-to-eat foods in WIC. Raw chicken in plastic bags stored over RTE foods in freezer. CDI- storage order re-arranged so cross contamination can not occur. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety: Raw chicken and eggs stored over raw beef in WIC. CDI- storage order re-arranged and EHS educated PIC on importance of storage order. -1.5 points

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed low concentration of quat sanitizer in 3-comp sink. CDI - PIC emptied sanitizer sink and remade sanitizer to minimum 200ppm. -0 points

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety: Found sliced deli meats dated 10/25. Tomato paste 10/25. Cooked pork 10/14. Turkey not dated. CDI- all items voluntarily discarded by PIC. -1.5 points

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. Found various breaders not labeled. CDI - EHS made PIC aware all containers of food must be labeled with the common name. -0 points

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards heavily gouged and scored. Observed torn gaskets on RI cooler near order window. CDI - Notified PIC of torn gaskets. RI unit was holding all food below 41F at time of inspection. -0.5 points