LA SA SON BY WINTER

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employee engage in food prep with gloves and RTE food, then wipe hands on cloth towel, then without changing gloves or washing hands, handle clean plates and dishes. CDI PIC redirected employee to wash hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken over beef. Observed raw eggs over cheese and produce. CDI PIC switched order. Will return for long term compliance. 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 drink with oatmeal, and RIC item was held in holding above 41F. CDI PIC voluntarily discarded. Observed rice cooked today, being held on counter at room temperature. Item had been cooked and cooled in WIC properly in order to use for an as ordered, dishes throughout day. Discussion concluded that TPHC will work best for this process. 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 oils and other working containers without labels. Labels to be added.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flies throughout the facility.

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 raw wooden shelving that is not smooth, non absorbable, or easily cleanable. Refinish wood or remove. Repeat 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed chest freezers that are non ANSI. Remove and replace with ANSI freezers. No escalation in points facility resealed sink.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf: Test strips for quat sanitizer not produced. Verification within 10 days. Send Inspector a picture of test strips within 10 days.

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 floors with cracked tiles. Repair 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust on ceiling around ceiling vent.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee wash hands, then turn off faucet with bare hands, then dry hands with paper towel. CDI Employee re washed hands and used paper towel as barrier to turn off faucet.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed repackaged raw fish stored above RTE food in RIF, observed raw chicken and livers stored above chives in WIC. CDI, order changed. Repeat For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 in prep unit and WIC stored above raw beef. CDI Order changed. 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 one microwave with build up and debris inside. Clean with more frequency.

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 cheese empanadas with queso fresco with no date mark of when package of cheese was opened, observed queso manabita opened with no date mark. CDI PIC date marked item. 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 boiled chicken cooling at a rate insufficient to reach 70 in two hours. CDI, method was changed two times before correct rate was achieved. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 single use cup with no handle being used as scoop for pickled onion. 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 handle of ice scoop touching ice in ice container.

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 fixed to wall with missing sealant. Seal hand sink to wall. 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 raw wooden shelving that is not smooth, non absorbable, or easily cleanable. Refinish wood or remove.

4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed active washing in three comp sink that had left bay with water for soaking, middle sink for washing, no rinse step, and a third bay with sanitizer. CDI PIC facilitated the middle bay be freed up for rinsing and the left bay filled up for washing with soap and water.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one dumpster container missing half a lid. Observed doors open on both containers. Per PIC, it is a shared dumpster area

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed blocked handsink. CDI items relocated.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored above raw beef in the reach in unit and raw meat stored above cooked beef inside walk in unit. CDI items relocated. 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 facility with old stickers on pans stored clean on clean rack. CDI items moved to sink to remove stickers and reclean. Observed facility reusing old pans with new food product that was the previous sticker date and not the updated date. CDI items discarded and containers moved to sink for cleaning. 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 meat empanadas that was prepared and cooled at 9am this morning and observe product at 48F in stacked containers. CDI items disposed. 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 front prep unit that showed an ambient temperature of 39F but TCS items holding above 41f. Facility stated they are not using TPHC. CDI items discarded or moved to walk in to cool. PIC stated they will call repair person to check unit before service tomorrow. Verification required. Repeat. 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 items that were prepped yesterday in walk in and in reach in unit with no date or date that was left on old pans. CDI items discarded or dated. 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 .

3-603.11 (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 menu that has a fried egg (Balon Carne Y Huevo and Churrasco). Verification required.

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 facility with empanadas with meat that was cooling in stacked styrofoam containers from this morning and still above 45F. CDI items 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 Albacore less than 135F cooked less than 10 minutes ago. PIC stated they slightly cool before serving. Will place on time holding and discard any albacore held over 4 hours. 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- Cut lettuce, head of lettuce and cut tomatoes above 41F. Items placed in prep top less than 1 hour ago. PIC stated the items will be gone in less than 4 hours. Items to be placed on time holding. 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 .

3-501.13 (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. Mahi mahi thawing in sealed packages. Packages opened.

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 oils and other working containers without labels. Labels to be added.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 3 buckets of packaged mahi mahi on floor in WIC. Fish moved 6" above floor. Repeat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed 3 plastic containers stored as clean. PIC placed dishes so they could properly air dry. No points deducted.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed large cutting board in need of replacing or resurfacing due to deep cuts and grooves.

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 1 container stored as clean, with previous date mark sticker. Remove all labels from food contact containers before storing as clean. No points deducted.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed approximately six (6) trays of raw shell eggs stored within WIC above frozen cassava packages. CDI - PIC delegated to food employees to reorganize WIC contents. EHS provided storage order guides in English and Spanish. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed one (1) employee crack raw shell eggs into pan of cooking food, then gather clean plates without proper glove changing. EHS observed effective hand washing and glove changing by food staff throughout inspection. CDI - PIC translated corrective action advised by EHS for employee: remove gloves after working with raw animal foods, wash hands, and don new gloves. EHS observed corrective actions. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 one (1) package of hot dogs in WIC with no date mark or label. Per conversation with PIC, hot dogs were opened and purchased on 12/28. CDI - Hot dogs were labeled accordingly. 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 one (1) single service pan of salad in WIC date marked for 12/19. Per conversation with PIC, pan had not had label changed since most date of preparation (01/01). CDI - Food employees voluntarily disposed of out of date TCS food. Note: Foil pans are not suitable for rehashing or use more than once; once TCS foods in foil pans are used/past their date of use, dispose of pans, as opposed to relabeling them. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed box of QAC sanitizer tablets held on shelving above unopened bottles of cooking oil. CDI - PIC rotated tablets to chemical storage. 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 one (1) bottle of household use only pesticide with spray wand at rear area shelving near bathrooms. Per conversation with PIC, this has been used previously at dumpster area and rear door to prevent fly and ant entry. CDI - PIC voluntarily disposed of unapproved pesticide. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bucket of bagged, thawing fish fillets thawing on floor in WIC. CDI - EHS elevated fish fillets to available sealed wooden riser.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed approximately three (3) wet wiping clothes being held on cutting board, as opposed to readily available, properly concentrated (200 ppm) sanitizer bucket. Observed three (3) employees with wiping cloths stored on apron belt. CDI - PIC advised employees to not store wiping cloths on aprons. EHS rotated in use wiping cloths to sanitizer bucket. REPEAT.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. CDI - Observed one (1) container of cooked shrimp in prep top with ladle handle contacting food. Observed rice cooking pot at oven with one (1) ceramic bowl stored within as dispensing utensil. CDI - EHS donned glove and rotated utensils out of food surface without contact food with bare hands. Utilize utensils with handles when storing utensils in food.

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 (2) stacks of single service article (fry boxes and to go boxes) on shelves with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination.

4-501.11 Maintain equipment in good repair. Observed one (1) door of prep unit not fully sealing when closed. Ambient temperature within was on served at 41F and food items within unit were properly cooling/cold holding. Adjust, repair, or replace unit and/or fittings and gaskets to allow properly sealing door.

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 approximately four (4) containers, stored as clean, with previous date mark stickers on their exteriors. Observed no food residue or staining on food contact surfaces of pans. CDI - PIC rotated pans with stickers to 3 compartment sink for effective washing and sanitizing. Remove all labels and residue from food contact containers before storing as clean.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed one (1) dumpster with no drain plug. Contact landlord/waste management company to replace missing drain plug.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf Observed PIC unable to successfully explain the employee health policy during the inspection. -CDI- EHS directed the PIC to where the EHP was located on the wall. (1 pt)

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 food employee with gloved hands talking on the cell phone then proceed to work with food. -CDI- EHS interjected before any food was contaminated and the PIC had the food employee wash their hands and don new gloves. (2 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple soiled dishes stored as clean. -CDI- The soiled dishes were placed in the 3 comp sink to be re washed and sanitized. (1.5 pts) 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 cooked plantain, peanut butter sauce, and cooked chicken at 86F. PIC stated that it was intended to be cooling ans had been sitting out for over 2 hours. The TCS foods did not meet the correct cooling parametersof 135F-70F within 2 hours. -CDI- PIC voluntarily discarded the food items. (1.5 pts) 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 raw pork, empanadas, and cheese above 41F. -CDI- PIC was able to quickly cool the food items by placing them in the WIC. 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 .

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 cleaner being used in place of a chlorine sanitizer solution. -CDI- PIC was able to provide chlorine sanitizer solution during inspection, and re washed and sanitized the dishes that were not properly sanitized.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes being held in water instead of sanitizing solution.

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 and open beverage container being stored directly over dishes that were said to be cleaned and sanitized. -CDI- Food employee discarded the necessary items.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- REPEAT- Observed raw pork stored above RTE food in low boy cooler. Observed raw chicken stored above Rte food in wic. CDI- PIC was able to correct all storage order since items were covered and no physical cross contamination was observed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- REPEAT- EHS observed several knives and veg slicers stored as clean according to PIC with food debris left on them. CDI- PIC moved items to 3 comp sink to be properly cleaned prior to use. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed diced tomatoes, cooked fish, shrimp and steak above 41F. CDI- PIC was able to quickly cool items uncovered in the walk in cooler. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flies throughout the facility.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P- REPEAT- Observed an employee handle raw shell egg. Discarded gloves and donned new gloves without a hand wash. CDI- Education was provided and EHS observed proper hand washing.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed large trash can blocking back hand sink. Observed soiled utensil stored in front hand sink of kitchen. CDI- All items were removed and education provided to all staff on maintaining hand sink available for hand washing only.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- EHS observed raw shell eggs stored above rice in the wic. EHS observed raw beef stored above covered RTE pork in the WIC. EHS observed raw shrimp stored above RTE soups in the wic. CDI- PIC was able to correct all storage order issues since no physical cross contamination was observed. 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.- EHS observed several vegetable slicers stored clean according to PIC with food debris left on them. CDI- PIC moved items to 3 comp sink to be properly cleaned prior to use. 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.- REPEAT- 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. - Observed cooked yuca cooling at ambient air and not meet proper cooling rate. EHS observed item to be cooling at 107F for 60 mins cool at ambient air to 97F. EHS observed beans and pork both at 55F cool for 60 mins and still at 55F. CDI- PIC moved all items to the walk in cooler to quickly cool uncovered. See temp chart. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- 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 soft cheese, pork, rice, and beef all without dates. PIC stated items were in prep from yesterday and cooled over night. PIC stated if the items were not used today they would be kept another day. CDI- PIC was able to properly date the items. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed in use spray bottle of sanitizer without a label. CDI- PIC properly labeled the item.

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- REPEAT- EHS observed yuca, pork, and beans all cooling at ambient air and below 135F. See temp chart. Items did not meet cooling rate parameters. CDI- PIC moved all items to the wic uncovered to quickly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf- REPEAT- Observed plantain and fish thawing at ambient air. CDI- PIC moved fish to wic and plantains to prep sink with cool running water.

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 bag of onions stored on the floor.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed several portable cutting boards in need of replacing or resurfacing due to deep cuts and grooves.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P: Upon entry kitchen staff all donned gloves without hand wash. CDI- instruction and direction to remove gloves and wash hands. Hands washed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P: Employee sanitizing equipment and utensils in a sanitizing solution of 0 ppm quat. CDI- set up sink with chlorine sanitizer at correct ppm. 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

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Corviches dropped one degree in 35 minutes. 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 .

3-501.15 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: Corviches cooling in covered deep pan dropped from 78.0 F to 77.0 F in 35 minutes. Cooling rate is not compliant. Found many foods dated with today’s date above 41.0 F while covered. Bucket of soup cooling in high dense volume. CDI- foods uncovered, volumes reduced into thin pans . For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf: Shrimp being thawed on counter at room temp, no running water. Thaw frozen food while under refrigeration or running water of less than 70 F

4-302.12 Provide a thin probe thermometer for accurate measure of thin foods.-Pf . No thin probe thermometer produced. Send inspector a picture of thermometer within 10 days.

6-501.111 Keep the premises free of insects, rodents, and other pests. A few flies seen in facility. Call Pest Control service as needed.

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

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. Cups on floor.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf: Test strips for quat sanitizer not produced. Verification within 10 days. Send Inspector a picture of test strips within 10 days.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one present at start of inspection who was a certified food protection manager. 1.0 For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf- Observed PIC unable to properly respond to questions about foodborne disease symptoms and illnesses. PIC was able to show a posted poster once asked. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC pick something up off the ground with gloves on and not wash hands before engaging in food prep. Observed several food employees leave their work stations and return without washing hands. 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed PIC wash hands and turn off faucet without using a barrier. -CDI- EHS educated on when and how to properly wash hands. PIC and food employees properly rewashed hands. **REPEAT** -4- 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 .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed hand washing sink without any type of drying device. -CDI- PIC replenished paper towel stock. -2-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed food employee manually W/R/S with chlorine sanitizer concentration at 0 ppm. -CDI- PIC corrected sanitizer concentration. **REPEAT** -3- 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

3-501.14(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 puréed yuca in WIC prepared yesterday afternoon between 45-47F. -CDI- PIC discarded yuca. -0- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed tuna hot holding at 93F. Per PIC, it had just been reheated about an hour ago. -CDI- PIC reheated tuna to 187. -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 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 fish in WIC at 51F. Per PIC, fish was prepared yesterday and left overnight on food cart. -CDI- PIC voluntarily discarded of fish. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 tuna prepared yesterday in steam table with no date. Observed Queso fresco, carne cerdo and beef empanadas prepared yesterday in reach-in with no date. Observed cooked shrimp and fish in prep top prepared yesterday with no date. Observed beef empanadas, cooked diced chicken, salad, and beans in WIC prepared yesterday with no date. -CDI- PIC properly date marked the items. **REPEAT** -3- 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 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf- Observed menu item that contains undercooked eggs with no consumer advisory. - 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf- Observed no asterisks on menu for menu item that serves eggs that can be undercooked. Verification within 10 days that corrections have been made.

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 puréed yuca in large plastic container in WIC prepared yesterday at 45-47F. Per PIC, food is normally cooled in shallow pans before transferred to large container. -CDI- PIC voluntarily discarded of item. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed oil, salt, lemon juice and other working containers without labels. -CDI- PIC properly labeled items. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies throughout kitchen area. / 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open for the first 30 minutes of inspection. Per PIC, door was open because they just received food. -CDI- Door was closed. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with metal and plastic containers stored as clean. -CDI- PIC placed dishes so they could properly air dry. -0-

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf- Observed food employee manually ware washing with temperature of 92F. -CDI- Food employee corrected water temperature. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one dumpster container missing half a lid. Observed doors open on both containers. Per PIC, it is a shared dumpster area and they have spoken to the landlord about having lid replaced. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No staff certified during start of inspection. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P: employees using hand sanitizer as soap. Employees not properly drying hands after wash. CDI- soap supplied. Discussion on when and how to wash. For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

6-301.11 Provide soap for handwashing at each handsink. -Pf: No soap at front kitchen hand sink. CDI- soap supplied from nearby store. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: No readily available paper towels at rear hand sink. Dispenser was filled but did not dispense. CDI- towels provided.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P: Raw meats stored over RTE corviches. CDI- raw meats rearranged to prevent contamination of RTE foods. For more information on food storage order please visit: http://meck.co/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: raw chicken stored over raw beef and pork in walk-in cooler. 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: QAC sanitizer in 3-comp sink registers 0 ppm while in use. CDI- cleared sinks, made chlorine sanitizer, re-sanitized items from earlier in the day. Gave PIC chlorine test strips for use. 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

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: habanero sauce and amarillo sauce held more than 7 days. CDI- discarded voluntarily. Chicken soup found with no date. Voluntarily discarded. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf: PIC not monitoring holding temperatures of food; hand washing, food storage; date marking. A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: PIC was not able to answer questions regarding employee health symptoms or illnesses. For more information on employee health policy please visit: http://meck.co/FoodSafety

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed loose cigarette in facility. 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Employee beverage stored on prep surface.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P: Employee washed hands with no soap, drying, and while wearing gloves. Employee washed hands at prep sink. For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.15 Only wash hands in handwashing sink. -PF: employee washed hands at prep sink.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Both hand sinks in kitchen had miscellaneous items stored in basins. CDI- sinks cleared.

3-201.14(A) Fish received shall be commercially and legally caught or harvested; or approved for sale.-P: Invoice for tuna loins received frozen had no trace-back information. CDI- tuna loins removed from commerce.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P: raw fish over yuca in WIC. Raw eggs over RTE food in WIC. CDI- rearranged to appropriate storage. For more information on food storage order please visit: http://meck.co/FoodSafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Colander stored clean with significant food debris attached. CDI- sent back to 3-comp sink. 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: Found tuna, beef dropping below 135.0 F in hot holding. CDI- reheated. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found TCS foods in small prep cooler above 41.0 F. Hot fish and shrimp had been placed in unit for cooling, resulting in other foods coming up above 41.0 F Refer to temperature chart. CDI- foods moved to WIC for rapid cooling. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Observed no date marking in facility. Verification within 10 days of a date marking system. 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:Hot shrimp and hot fish cooling in small prep top. CDI- items placed in ice water for rapid drop, then moved to WIC. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf: Shrimp being thawed in prep sink at room temp, no running water. Beef thawing on prep sink table at room temp. CDI- moved to WIC.

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

3-302.15 Wash fruits and vegetables prior to use. Limes processed before washing.

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. Non-retail employee food stored over and with retail food.

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 shrimp being cooled in flip top cooler in large pan. Flip top cooler was open. Corrected during the inspection (CDI) - Shrimp was relocated to walk-in cooler. See temperature chart.

6-301.11 Provide soap for handwashing at each handsink. -Pf Soap shall be provided at all hand washing sinks in order to carry out hand washing procedure in full capacity. Observed no hand soap at hand washing sink during the inspection. CDI- A hand soap squeeze bottle was provided during the inspection by PIC.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information 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 . Heat treated foods have a total time of 6 hours to cool foods below 41F. Observed rice and yuca prepared earlier in the day not meeting cooling parameters according to cooling calculator. Both items were observed tightly covered in a bulk amount. Observed temperatures only dropped 2 degrees during the entire inspection. Rice was discarded for not meeting cooling voluntarily. Yuca was still within the cooling window but would not make time so the item was reheated to begin cooling properly again.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed cooked rice stored under heat lamp at a temperature of 115F. Rice was observed too far away from light. REHS suggested storing in steam table instead for future use. CDI- Rice was discarded during the inspection by PIC 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 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 . Cooling shall be accomplished in accordance to time and temperature by using one or more of the earlier listed processes. Observed yuca and rice cooling inside of walk in cooler in bulk sized containers, tightly sealed. CDI- Rice was discarded and yuca was broken down in to smaller portions and vented to allow cooling at a faster rate.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed dish washer actively using a drying cloth on plastic containers. CDI- REHS educated team members on air drying process and how to pyramid stack dishes. Towel dried dishes were moved to 3 comp sink to be washed, rinsed, and sanitized again before properly air drying.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf When asked test strips are not available to carry out the testing of sanitizer. A verification visit will be conducted to verify test strips availability.