AZUCAR CUBAN RESTAURANT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels in dispenser at hand washing sink by ice machine. CDI - PIC replaced paper towels.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed avocados, tomatoes and other produce stored over RTE pico, chimichurri and rice in WIC. CDI - PIC moved unwashed produce to shelf below RTE foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 cracked plastic container stored with other containers for use. PIC voluntarily discarded container.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust buildup on ceilings, vent covers and high shelves. Increased and more thorough cleaning frequency recommended.

6-303.11 Provide required lighting intensity. Observed low/minimal lighting in WIC. Observed one light bulb out in vent hood over grill, and two light bulbs out in vent hood over stove. Replace burned out bulbs and low lighting in WIC.

2-301.12 (A),(B) (C) 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) and use a clean barrier such as a disposable paper towel when touching surfaces such as a manually operated faucet handle to avoid recontaminating hands. Observed food employee wash hands and not use a barrier to turn off the faucet. -CDI- EHS educated food employee on proper handwashing procedures and food employee properly rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms. -P- Observed food employee touch head to put on a hairnet and then begin to don gloves to start food prep without washing hands. -CDI- EHS intervened, educated food employee on when to wash and food employee washed hands. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed broom and dustpans stored in front of handsink by ice machine. -CDI- PIC relocated items. -0-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed romaine lettuce stored over rice in prep unit, unwashed tomatoes, jalapeños and other vegetables stored over RTE chimichurri in WIC. -0- 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.- Observed large handheld immersion blender stored as clean with food debris and other items stored as clean with food debris and some with sticker residue. -CDI- PIC moved items to dishpit to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P- Observed food employee clean large handheld immersion blender without following a sanitizing step. -CDI- EHS educated food employee on following proper sanitizing step and item was properly sanitized. -1.5- 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 .

3-501.14(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 pork prepared prior day between 44-46F. -CDI- PIC voluntarily discarded items. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple items in 3 prep units above 41F. Observed ambient air of 2/3 prep units above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. **3 DAY VERIFICATION REQUIRED BY EOD 4.24.26** **FACILITY TO HOLD ITEMS ON ICE BATHS UNTIL REPAIRS CAN BE MADE.** **REPEAT** -3- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (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)./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 many items prepared prior day with today’s date mark, that upon further conversation with PIC, discovered items were prepared prior day, such as rice, pork and vegetables. Observed PIC preparing items such as shrimp empanadas, that PIC was prepared to put today’s date although items were prepared today. Observed some housemade sauces in top of prep units with fresh garlic and oil, tomatoes and other items with no date marks. -CDI- EHS educated PIC on proper date marking system and items were properly date marked. **REPEAT** -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed pork slab prepared prior day that did not meet cooling parameters. Items were found cooling in large portions stacked on top of each other. -CDI- EHS educated PIC on proper cooling methods and items were voluntarily discarded. **REPEAT** -0.5- 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 some squeeze bottles missing labels. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed can being used as a door prop. 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- Observed one dented can stored with other cans. -CDI- PIC relocated can away from other cans. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee engaging in food prep with no protective head covering. -CDI- Food employee placed hairnet. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed washed avocados with stickers still intact. -0-

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 directly on dry storage rack. -0-

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed food employee cloth drying clean dishes. -CDI- EHS educated food employee on not using a cloth and items were placed back at dishpit to be W/R/S. 4-901.11(A) After cleaning and sanitizing, equipment and utensils shall not be used until air dried or adequately drained before contact with food. Observed items wet stacked. -0- 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean utensils and lids stored in container with visible food debris. 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 clean plates stored on cook line with visible food debris due to storage location. Ensure to store in a clean, dry location and invert or cover to protect.

4-101.17 (A) Wood and wood wicker may not be used as a food contact surface. Observed some large wooden spoons being used as FCS. Remove. -0- 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed handsink near dishpit in need of resealing to wall. Recaulk/reseal. 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 rusted shelving of storage racks used for clean dishes.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed dust buildup on top of microwave, oven, shelving, knive storage units, NFCS of immersion blender, and vent of cold holding drawer. Increased and more thorough cleaning frequency recommended. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust buildup on ceilings and vent covers and soap and paper towel dispensers. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5-

6-303.11 Provide required lighting intensity. Observed low/minimal lighting in WIC. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed black bean purée, homemade dressings, and pepper mix in prep cooler > 41F. CDI- food items voluntarily discarded by PIC. Food items removed from cooler and PIC will have cooler repaired. PIC to notify EHS when cooler is repaired. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (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 small container of ham in the walk-in cooler labeled as queso. CDI- Label changed by PIC to show correct name and date mark of product. 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 .

3-501.15 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 tomato sauce cooling in large deep containers in the walk-in freezer. CDI - food items cooled in shallow pans. Recommend use of ice wand for initial cooling in deep 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed prep cooler with ambient air temp of 46F. Repair cooler. Observed walk-in cooler (beer cooler) is out of service. Repair cooler.

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 heavy dust build-up in kitchen around ceiling hvac vents. Clean ceilings.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handwashing sink next to drink station being used as dump sink for ice. CDI - Ice was removed from handwashing sink -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed rice and pulled beef cold holding in flip top cooler at temperatures between 57F and 60F. All other TCS foods were 41F or less. CDI - PIC stated that items were placed in flip top cooler during lunch service. Rice and pulled beef were moved to walk in freezer to rapidly cool to 41F or less. PIC has been advised to conduct frequent temperature checks of all holding equipment. -REPEAT- -1.5 points- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-101.11 (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 single use plastic food container being used as scoop for cooked rice. Replace with utensil that is durable and resistant to damage. -0 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on cutting board of flip top cooler. CDI - Employee phone was moved to designated storage area. -0 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef stored behind cooked beef in refrigerated drawer. CDI - PIC corrected storage order. Proper storage order was discussed with PIC. -1.5 points- 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 heavy food build up and debris on inner cavity and door seals of microwave in kitchen. Recommend higher frequency and more thorough cleaning up. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of rice holding at 45F in flip top cooler. Rice was removed from refrigeration for reheating of smaller portions then returned to flip top cooler. CDI - Rice was taken to walk in cooler to rapidly cool to 41F or less. -0 points- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-101.19/4-202.16 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 two dented cans being used as weights at the panini press, discontinue using these and provide equipment that can be easily cleaned and corrosion resistant. -REPEAT- -1 point-

6-301.14 Post a handwash sign at each handsink. Observed missing handwashing sign at the front handsink. CDI - Provided sign.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over ready to eat foods in the walk in cooler. Rearrange to prevent cross contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. 4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed slicer blade with some food debris and residue. CDI - PIC took slicer to be rewashed and sanitized at the dish area. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed some equipment/utensils will food residue. CDI - PIC took back to dish area to be rewashed. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the dishmachine sanitizing at just above 10 ppm. CDI - PIC primed the dishmachine and ran a couple more times. Dishmachine sanitizing at 50 ppm of chlorine., 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 . 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

3-501.18 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 the following foods exceeding 7 days/expired. milk (11/12), 4 large containers of cooked beef 10/24 &11/7)- this belongs to another operator uses the kitchen, feta (11/14 - PIC stated this was the date it was removed from the walk in cooler and not the day the feta was opened), mozzarella- not date marked. CDI - PIC voluntarily discarded all of these foods during the inspection. Provided education on proper date marking. Recommend setting aside a space on the shelf for the other operator that is utilizing the restaurant. 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 .

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed eggs cooked to order on the following menu items: Loaded Potatoes, El Yuma, Fulani Y Mengano, El Principe Y El Mendigo. Spoke with the PIC and explained that the undercooked item shall have the asterisk. Place the asterisk next to “Egg”. Verification required to ensure compliance in 10 days. General comment: Remove asterisks on the main menu for Pollo Ahogado and Arroz Con Pollo Imperial and all Paella’s

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 dry ingredients such as salt, pepper, panko, flour not properly labeled. CDI - PIC labeled.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored in between prep top cooler and steam table. CDI - PIC removed and had the knife rewashed and sanitized. 3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a plastic cup being used to dispense feta. Provide a scoop with a handle to dispense food and to prevent touching the food with food handler hands.

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

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed residential upright freezer added to facility. 4-501.11 Maintain equipment in good repair. Observed prep top cooler not at temp, PIC stated they are not currently using the unit and have a call out to a refrigeration repair. Verification visit required to ensure compliance. 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 plastic wrap used as barrier between the handsink and clean equipment and utensils. Plastic wrap was observed torn. Observed string being used to separate cutting boards on the dry rack. Discontinue this practice and replace with another barrier that fulfills the requirements of this code. Observed several non commercial flat top scrapers in the facility. Replace. Observed two dented cans being used as weights at the panini press, discontinue using these and Provide equipment that can be easily cleaned and corrosion resistant. 4-502.11(A) Maintain utensils in good repair. Observed lemon squeezer chipping paint. CDI - discarded.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bins in female restroom. Provide in all female restrooms. 6-202.14 Toilet Rooms, Enclosed. A toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door. Observed employee restroom door not self closing. PIC stated this was repaired however the self closing device broke. Repair. Will keep at half demerits.

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed two large holes in the dumpster. Replace. Contact the property manager to replace as this can attracting and/or harbor pests.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food stored on the middle shelf in the walk in cooler. Relocate to the bottom shelf to prevent contamination of facility foods and supplies.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for salad mix being held on TPHC. PIC properly labeled salad mix with begin and discard time but did not have written procedures. CDI - Written procedures were given to PIC for salad mix. -0 points- TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 sheet trays being used as shelving on garbage bins to hold in use mixing bowls. CDI - Items were taken to dish machine to be washed, rinsed, and sanitized. -0.5 points-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bins in female restroom. 6-202.14 Toilet Rooms, Enclosed. A toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door. Observed employee restroom door not self closing. -0.5 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several insert pans and plastic containers stored as clean soiled with stickers/sticker residue. CDI: PIC sent to be re-W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed empanadas being held above 41F in fry make table. PIC stated product pulled from walk-in cooler and placed in unit @10am. Product overstacked. CDI: Education provided and PIC moved product to cooler for rapid cooling (<41F). Observed spring mix being held above 41F in salad make table. Product stored in stainless steel bowl above/on top of insert pans. PIC stated product pulled from walk-in cooler @10am. CDI: Education provided and product placed into insert pan in correct cold holding position. Observed Cuban sandwiches being held above 41F in reach-in cooler. Product prepared 12/17/23 but pulled from walk-in cooler @10am. Ambient temp of unit 51F. CDI: Education provided, PIC contacted service repair company during inspection, and facility will utilize salad make table until unit repaired. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed reach-in cooler unable to maintain TCS foods are or below 41F. See violation #22 for details. Observed torn gasket on reach-in cooler.

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 missing ceiling tiles near roof access ladder in dry goods/BIB rack storage area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Chorizo and yellow rice +41F placed in cold hold unit at 10am. PIC discarded products.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Two containers of yellow rice and one container of cut lettuce lacked date marks. Products prepared yesterday and date marks added.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Mozzarella cheese and spring mix in prep top marked, but no written procedure. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at the handsink next to the ice machine. CDI - Provided sign to the 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 Observed frozen peas (heat treated TCS) without datemarking on the prep top cooler. Lobster stock dated 6/4 and chicken stock dated 6/6 - both exceeding 7 days. CDI - Provide education and PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed spring mix salad on time rather temperature controlled. Establishment has a date and time of 12:30-4:30 but no written procedures. CDI - Provided education and TPHC template filled out. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored in between equipment. To prevent cross contamination store utensils on a clean portion of the table or other means to prevent contamination. CDI - PIC removed knife

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed residential upright freezer added to facility. GENERAL COMMENT: 4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed copper bowls used for churros, chocolate sauce, Carmel sauce and raspberry sauce. Discussion with PIC regarding the bowl. Provide pH information/ product assessment for your sauces. 4-501.11 Maintain equipment in good repair. Observed joint on the slicer that attaches to the motor held by tape. Repair or replace.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed monitor/screen accumulating dust over the prep top cooler.

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 plates in the under the prep table soiled with old food debris. CDI- Items taken back to be cleaned.

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 bread stored on the floor in the walk in freezer.

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 wood at flat top grill with sealant deteriorating.

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 floors in need of cleaning under and around equipment.

3-202.18 (A) Obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -Pf Observed little neck clams and mussels without shellstock tags which are in the prep top cooler. Discussion with the PIC. Tags are kept with the bag of shellstock but some of the product is removed from the bag and placed into the prep top cooler. Explained that they shall have two tags, one for the original container and one for of the container in the prep top cooler. Verification visit will be conducted in 10 days to ensure compliance. 3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed little neck clams and mussel shellstock tags are not in chronological order, in addition the date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label. Verification visit will be conducted within 10 days to ensure compliance.

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 yellow rice, beans & rice, and cooked beef not date marked. CDI - Discussion with the PIC and able to determine when these were either opened of prepped. Allowed to properly date mark during the inspection. -REPEAT- 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 .

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 deep containers in the walk in freezer cooling sauces and chicken stock. CDI - PIC added ice to the container to rapidly cool. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sauces and stock cooling in large containers on the walk in freezer floor. Elevate off the ground to prevent cross contamination.CDI - PIC removed off the ground.

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 unsealed wood at the flat top grill. Appears that it was once sealed however with the everyday usage of the sealant of the wood is deteriorating. Replace or remove since this part of the equipment can no longer effectively be cleaned and sanitized.

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 the ceiling toward the back storage area missing. Replace to prevent pests from entering the facility.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety PIC did not provide written procedures for V&D clean up. CDI -provided PIC with V&D cleanup written procedures.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no handsoap at the front handsink next to the ice machine. CDI - soap provided.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed dishmachine not sanitizing, concentration at ~10ppm.CDI - facility has a 3-compartment sink and will set up the 3-compartments with sanitizer. Verification visit in 3 days to ensure compliance. PIC called chemicals company to come out and repair. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed food handler cook steak and chicken and then left on flat top, temped at 117-120F. CDI - PIC voluntarily discarded and made new one. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 rice, beans & rice, mozzarella, peas, blanched onions not date marked. CDI - Discussion with the PIC and able to determine when these were either opened of prepped. Allowed to properly date mark during the inspection. 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 .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed eggs on the menu without asterisk indicating that it is served undercooked upon request. Add asterisk to eggs or any other TCS foods that are served raw or undercooked. VR required within 10 days.

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 cardboard being used to line shelving. Discontinue to prevent harboring pests.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed backpack stored on shelving with food and equipment supplies.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety PIC did not provide written procedures for V&D clean up. CDI -provided PIC with V&D cleanup written procedures.

6-301.14 Post a handwash sign at each handsink. Observed multiple hand sinks without hand wash signs. CDI- posted signs

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed steak on the menu without asterisk indicating that it is served undercooked upon request. Add asterisk to steak or any other TCS foods that are served raw or undercooked. VR required within 10 days.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed boxes of food stored on the walk-in cooler floor. CDI moved to shelves.

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. Observed ice scoops handles stored in ice.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf PIC did not have test strips for lactic acid sanitizer. VR required within 10 days.