MIRO SPANISH GRILLE

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored over pork/beef in WIC. Facility has menu item that is portioned into bags with three different raw proteins. EHS advised that proteins should be stored according to highest cook temperature. Therefore, the portioned proteins would need to be stored on the bottom shelf. CDI - PIC moved portioned proteins to bottom shelf. No contamination observed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P EHS observed raw fish being stored over RTE foods in make unit reach in compartment. CDI - PIC re-arranged storage order. No contamination was observed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation (1.5)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed sticker residue present on exterior surfaces of numerous pans; stored clean. EHS observed pans stacked on top of each other in storage. PIC stated facility wants to switch to different labeling stickers but did not know if that was allowed. EHS provided education. CDI - PIC instructed food employee to remove pans with sticker residue to be washed, rinsed, and 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. EHS observed ice machine soiled with black/orange residue around door to ice machine EHS observed ice machine door in disrepair and creating areas that are hard to clean. PIC stated ice machine is in the process of being removed. Facility has additional ice machine in good condition. EHS observed both ice machine full of ice and in use during inspection. CDI -PIC stated ice machine will cleaned out and not used until removed. (0)

6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed a few flies around kitchen during inspection. Facility has pest control and will monitor moving forward. (0)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed two containers of sanitizer holding in use wiping cloths at 0ppm. EHS verified dispenser is properly working. CDI - PIC instructed food employee to remove containers and re-fill with new sanitizer at 200ppm. (0.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed cooked pork, sardines, and calamari in make units above 41F. EHS observed items stored in reach in unit of make unit. EHS observed reach in heavily stocked with sheet pans inserted inside to store some food items. EHS advised the sheet pans could potentially be blocking air flow and causing an issue with cold holding. EHS observed all items above at 41F or under and all items in top of unit under 41F. CDI - PIC voluntarily discarded items and removed sheet pans. PIC will monitor temperatures to ensure compliance. ***EHS will not escalate points due to improvement. On previous inspection EHS observed entire unit in disrepair and numerous TCS items above 41F. This inspection EHS observed an improvement in processes and only observed three items above 41F. REPEAT. (1.5) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.13 (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. EHS observed box of raw salmon thawing in WIC. EHS observed salmon still in fully intact ROP. EHS advised salmon shall be removed from packaging prior to thawing. CDI - PIC instructed food employee to removed salmon from packaging. (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. EHS observed two scoops stored in dry goods with handles in direct contact of food. CDI - PIC removed utensils. REPEAT. (0.5)

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. EHS observed shelving in make unit reach in (seafood make unit) beginning to corrode. EHS advised to replace shelving. (0)

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf EHS observed facility utilizing bleach as a method of sanitation. PIC stated facility does not have test strips for chlorine. PIC ordered strips during inspection. EHS will conduct ten day VR to observe compliance. (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. EHS observed gaskets on make units through the make line beginning to accumulate black residue. EHS advised to increase cleaning frequency to avoid accumulation. (0)

5-203.14 A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by law, by: (B) Installing an approved backflow prevention device as specified under § 5-202.14. P. EHS observed mop sink in facility with backflow prevent installed for the faucet but not for the attachment of a hose under pressure. EHS observed water on and hose under pressure. EHS advised to install a second backflow device on faucet designed for the attachment of a hose (vacuum breaker). CDI - PIC unhooked hose from faucet. (0)

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC stated that there is no training in place for employees in regards to employee health. PIC has posted educational posters for illness/symptoms but employees do not sign an acknowledgment. CDI - EHS provide PIC with copy of employee health agreement. EHS reviewed this information with PIC who will review with staff and have sign. (0) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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. EHS observed raw beef over pork in walk in cooler and reach in of make unit. CDI - PIC rearranged storage order. No contamination observed. (0) 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 EHS observed diced tomatoes, artichoke/tomato mix, prepared salads, romaine lettuce, tomato soup, garlic/oil mix, and tomato sauce above 41F. Diced tomatoes, artichoke/tomato mix, romaine lettuce and tomato sauce observed in make unit. EHS observed ambient temperature of unit at 42F. PIC stated thermostat was turned down so PIC adjusted thermostat. Prepared salads, garlic/oil mix, and tomato soup were observed in two door RI cooler. EHS observed ambient temperature of unit at 43F with an internal thermometer(digital thermostat stated unit was at 39F). All items observed over 41F had been left in unit over night. PIC contacted repair technician who will arrive later today. Units were checked thirty minutes later with no change in temperature. EHS observed tomato mix and tomato based sauce on expo counter at room temperature (see temp chart). PIC stated these items are used as garnishes and are placed in ice baths. EHS advised to utilize TPHC for both items. EHS provided TPHC form and reviewed process with PCI. All TCS foods were removed from units and voluntarily discarded. Facility has enough cold holding equipment to operate effectively without both units and EHS advised to keep both units empty until serviced. 3-day VR required. (1.5) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 cooked diced potatoes and black beans cooling in large containers. Potatoes observed with tight fitting lid. EHS discussed proper cooling methods with PIC. PIC stated in the past they would utilize the freezer. EHS advised to utilize freezer, place contents in smaller pans, and to stir frequently. CDI - PIC removed black beans from large containers and split into smaller containers in the WIF to quickly cool. Tight fitting lid on potatoes was removed. (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 .

3-304.12 (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 few scoops in dry flours and sugars with handle directly submerged in food. CDI - PIC removed scoop. (0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed many dishes stored as clean with food debris and/or date mark sticker residue. CDI- PIC rewashes and sanitizes all dishes stored as clean. (-1.5)

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 white fish thawing in sealed ROP bags inside WIC. CDI- EHS explains which fish require slits in packaging upon start of thawing. PIC cuts packaging and apprises staff. (-0)

REPEAT. 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 deteriorated metal coating on metal dish rack and inside lowboy rack. Replace at earliest opportunity. (-0.5) 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 broken wire on fryer basket. PIC states they will replace ASAP and use other fryer basket in meantime.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed tomato sauce stored beside raw shrimp inside seafood lowboy. CDI- PIC rearranges food so raw foods are below RTE. (-1.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in far left lowboy at cook line above 41F. CDI- PIC voluntarily disposes of all items and turns down on temperature on lowboy, which rapidly drops towards 41F in ambient temperature. EHS advises the PIC to monitor TCS foods in the lowboy at regular intervals and check equipment settings to ensure proper cold holding. (-1.5)

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 rust and deterioration of rubber coating of rack inside seafood lowboy, and at the clean dish rack. Repair or replace so it is smooth and easily cleanable. (-0)

10 DAY VR. 4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no batteries in dish plate thermometer for high temp dish machine. (-0)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee using hand sink to fill sanitizer buckets for wiping cloths. CDI- EHS redirects employee to prep sink and advises hand sink is used for hand washing only. Basin cleaned and sanitized. REPEAT. (-1)

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 TPHC onsite. PIC states they intend to use time only as a control for dinner service for a select few items (oysters, roasted vegetables, salsa) CDI- Template provided during inspection, temporary procedures filled out with PIC onsite. (-1.5) 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed several TCS foods states to be shelf on time only for dinner service, without time labels. CDI- PIC labels items for time during inspection.

4-501.11 Maintain equipment in good repair. Observed two lowboys across from cook line non-functional and being used for dry storage. Repair, replace, or remove at earliest opportunity. (-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 small puddle of standing water on the ground inside WIC below seafood storage shelf. Squeegee and/or otherwise remove water at earliest opportunity. No contamination to food observed. (-0)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed produce leaves inside basin of handsink 2. PIC is advise handsink should be for handwashing only. (-0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener blade with food debris. CDI- PIC removes for re-washing. (-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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed container of plantains without date mark. CDI- PIC voluntarily discards. (-0) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed continuous pressure nozzle in use at can wash without proper backflow prevention. CDI- supply to water turned off when hose is not in use. (-0)

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 EHS observed a container of beef tips stored in WIC dated 2/10/24. CDI PIC voluntarily discarded. -1.5 points 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 .

3-304.12 (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. EHS observed scoop handles stored directly in flour and sugar containers. CDI PIC removed scoops. -0 points

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager upon start of inspection, certified food protection manager arrived after quick walk through. -0 For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 lamb on menu that can be ordered undercooked, but is not asterisked to menu's consumer advisory. -1 VR within 10 days.

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 spaghetti and pork shank that was above 41F that was prepared on 9/23. Per PIC, pork shank is taken from WIC and pre-portioned in kitchen, wrapped in plastic, then placed into RI. Spaghetti also placed into RI and wrapped with plastic before reaching 41F. CDI-PIC voluntarily discarded products. EHS advised to use proper cooling equipment (ie WIC, WIF) instead of reach ins. -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 .

4-501.11 Maintain equipment in good repair. Observed prep unit used to cool foods that did not properly cool. PIC called technician during inspection and unit was low on refrigeration cooling and unit was repaired. -0

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed light panels above entrance to kitchen that are bowing. -0

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed whole raw sea bass cooked to 120 F. PIC stated that they only offer fully cooked sea bass. CDI - food employee placed food back on grill until it achieved an internal temperature of at least 145 F.

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 two large plastic containers of marinara sauce in WIC that did not reach 41 F within 6 hours. CDI - PIC voluntarily discarded. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed items such as corn and marinara on steam table below 135 F. See temp chart. PIC stated that food had been reheated to at least 165 prior to placing on steam table. CDI - food employee reheated food above 165 F before placing back on steam table. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed two large plastic containers of marinara that did not reach 41 F within 6 hours. CDI - PIC voluntarily discarded and will use methods such as shallower portions and WIF to rapidly cool food. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on countertop. CDI - wiping cloth was removed to soiled laundry bin.

4-501.11 Maintain equipment in good repair. Observed missing ceiling tiles in kitchen due to repair work for leak. PIC stated that leak is repaired and facility is waiting on replacement tiles. Observed metal strip at bottom of WIC door separating from wall. Replace or replace missing or damaged items.

4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink buildup on ice machine divider.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed employee use kitchen hand washing sink to fill up plastic container with water for food prep. CDI - EHS intervened, educated and water discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed opened package of crumbled goat cheese with out date marking requirement. PIC and employee present confirmed yesterday as first day of use. CDI - Product date marked. REPEAT: 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. Observed stuffed piquillo peppers with incorrect date marking. PIC and employee present confirmed yesterday as prep date. EHS observed all other products in compliance. CDI - Product dated.***No escalation in points due to improvement since previous inspection.

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 scoop handles submerged in dry goods (sugar and rice). CDI - Handles re-positioned upwards.

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 stored above container of pork chops inside lowboy reach-in unit. No visible signs of contamination observed. CDI - EHS educated and PIC corrected storage order. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered container of black beans at dry storage shelving unit. CDI - PIC covered product with lid.

REPEAT: 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 several wine glasses soiled stored as clean at bar shelving display unit. Also observed black build-up on soda gun at bar station. CDI - PIC relocated utensils to dish pit for W/R/S and bar attendant thoroughly cleaned soda gun.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. -P. Observed salad (45 F) and diced chorizo (44 F) in lowboy and upright reach-in unit, respectively. Products prepped 30-40 minutes prior to inspection. CDI - Items taken to walk-in cooler for rapid cooling to < 41 F.

REPEAT: 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. Observed gratinadas with incorrect date marking (7/5/22) and opened container of anchovies with out date marking. PIC confirmed date for gratinadas but could not determine first use date of anchovies. CDI - Gratinadas dated and anchovies voluntarily discarded.***No escalation in points due to improvement since previous inspection.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled bottles of oils at prep table. CDI - PIC labeled products.

REPEAT: 6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed personal food items stored with & above retail items inside cook-line lowboy unit and walk-in cooler. CDI - PIC removed food to designated area.

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 ice bin soiled with black build-up and several glass cups soiled stored as clean. CDI - PIC discarded ice contents and thoroughly cleaned ice bin and relocated utensils to dish pit for W/R/S.

REPEAT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. - Pf. For more information on date marking please visit: http://meck.co/FoodSafety. Observed no date marking on several TCS foods such as chimichurri sauce, feta cheese, asparagus, romesco salsa, peppercorn, garlic in oil and x1 opened container of heavy whipping cream. PIC determined first use dates. CDI - Products date marked. REPEAT: 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. Observed NY strip and ribeye past 7 day requirement (4/21/22). Also observed various TCS foods such as diced tomatoes, asparagus and romesco salsa with incorrect date marking CDI - PIC voluntarily discarded products.

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 personal food item stored with retail items inside upright reach-in unit at server galley. CDI - PIC removed food to designated area.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw fish stored above container of garlic in oil inside lowboy reach-in unit. CDI - EHS educated and PIC re-organized storage order. ***No visible signs of contamination observed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed seasoned steak fries hot holding at 125 F. Food employee stated that the product had been prepared for today’s services 30 minutes prior to EHS arrival and put into hot holding. CDI - Product re-heated to > 165 F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed various TCS foods in ice baths and inside make unit > 41 F. Refer to temperature chart for details on items in ice bath. PIC stated that the products in ice baths were brought out from upright reach-in prior to EHS arrival and put into ice bath. EHS noted that the items in ice bath were put into a plastic container and the container placed on to ice bath. Garlic in oil inside make unit recorded at 48 F above and 40 F below; oil was full to the brim inside a metal container. Staff confirmed that the oil was recently added 20 minutes prior. CDI - Excess oil removed and container of remaining product as well as ice bath items were taken to walk-in cooler for rapid cooling.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed no date marking on container of rice inside walk-in cooler. PIC determined that it was made on the previous day. CDI - Product date marked. 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. Observed container of blue cheese past 7 day requirement (1/27/22). CDI - PIC voluntarily discarded product.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed 2x unlabeled spray bottles of cleaning agents. One was determined as sanitizer while the other was unidentifiable. CDI - PIC labeled sanitizer bottle and discarded the unknown chemical agent.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 1x wet cloth on prep station. CDI - Removed.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed no testing method for high-temperature warewashing. PIC unaware of requirement due to new ownership. CDI - EHS educated the PIC on appropriate equipment that they must provide in order to comply.