LA FONDA COLOMBIANA

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a wiping cloth being stored in hand sink near cook line. CDI: PIC removed wiping cloth from hand sink. REPEAT.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed containers of raw pork, raw beef and raw chicken being stored on a shelf in walk in cooler above ready to eat foods. CDI: PIC re-arranged items to proper storage order. REPEAT. EHS informed PIC that a repeat violation on next inspection will result in a risk control plan due to multiple repeat violations. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a container of baked potatoes being stored on shelf in walk in cooler uncovered date marked with yesterday’s date. CDI: PIC covered potatoes.

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) 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 . Observed containers of beans, tamales and potatoes being stored in walk in cooler all without date marks. CDI: PIC date marked all items as they were all prepared within the last 2 days. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of soap and water being stored on shelf near dish pit unlabeled. CDI: PIC labeled bottle.

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 two working squeeze bottles of ranch dressing being stored in prep reach in cooler unlabeled. CDI: PIC labeled bottles.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bucket of beans and a bucket of shredded lettuce being stored on floor in walk in cooler and several items being stored on floor in walk in freezer. CDI: PIC placed items on shelves. REPEAT.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed a container of utensils being stored in water on grill in which water had build up of food debris and residue. CDI: PIC changed out water. REPEAT. 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed several large containers of flour, rice and sugar with bowls with no handles being used a scoops stored inside. CDI: PIC removed bowls from containers.

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 build up on shelf above stove top where spices are stored. CDI: PIC cleaned shelf.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed back screen door being held open with a rope attached to door and other end was attached to faucet of hand sink. CDI: PIC removed rope from hand sink faucet.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed salmon on menu offered undercooked/cooked to order and ceviche made with raw shrimp. No letter of guarantee was available. VERIFICATION REQUIRED

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw chicken being stored on shelf in walk in cooler above containers of raw beef and pork. CDI: PIC removed re-arranged items to proper storage order. REPEAT. Points reduced to half due to improvement since previous inspection.

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) 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 . Observed date mark missing from a container of cooked wings in walk in cooler. CDI: PIC date marked wings as they were prepared yesterday.

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 salmon and ceviche made with raw shrimp on menu with no asterisk next to menu item indicating they are offered or made with raw ingredients. VERIFICATION REQUIRED

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed a box of beef being held on prep counter in which PIC stated was pulled from walk in freezer earlier to thaw and be cooked. Beef temperature was 51F. CDI: PIC moved beef to walk in cooler until staff was ready to prepare. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies around prep table near oven. Contact pest control service provider to address issue if flies persist.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a pot of pork base being stored on floor in walk in cooler. CDI: Pot was placed on shelf in walk in cooler. REPEAT. Points not escalated due to improvement since previous inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food at prep sink without the use of a head covering. CDI: Employee donned a hair net.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed a container of utensils being stored in water next to grill in which water measured 88F. Water also had build up of food debris and residue. CDI: PIC changed out water and placed on grill top to ensure temperature maintained at 135F.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone being stored on meat slicer near prep sink. CDI: PIC removed employee cell phone.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw onions being stored on shelf in walk in cooler below a container of raw pork. CDI: PIC re-arranged items to proper storage order. REPEAT. 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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed bus tubs of raw chicken being stored on top of bus tubs of raw pork in walk in freezer. CDI: PIC re-arranged items to proper storage order. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee rinse gloved hands under water in hand sink and attempt to return to handle food. CDI: Employee discarded soiled gloves, washed hands and donned new gloves before returning to handle food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a gallon of milk and containers of chimichurri sauce and salsa being stored in reach in cooler at bar and containers of salsa, garlic and oil mix and chimichurri sauce being stored at room temperature on prep counter at bar all being held above 41F. CDI: PIC moved all items to walk in cooler to rapidly cool as they were being held in respective areas for approximately one hour.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles of chlorine sanitizer being stored on prep shelf at dish area unlabeled. CDI: PIC labeled bottles.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed a metal bowl of baked potatoes tightly covered with plastic cooling in walk in cooler at a rate insufficient to reach cooling parameters and a container of raw chicken cooling in grill drawer cooler which didn’t decrease in temperature after 1 hour. See temp chart. CDI: PIC removed plastic cover from potatoes and moved to walk in freezer to rapidly cool and placed chicken in walk in cooler to rapidly cool.

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed pork being held on prep counter in which PIC stated was pulled from walk in freezer earlier to thaw and be cooked. Pork temperature was 60F. CDI: PIC moved pork to walk in cooler until staff was ready to prepare.

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 raw chicken and a container of cooked beans being stored on floor in walk in freezer. CDI: PIC moved items off the floor. REPEAT. Points not escalated 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 a scoop being stored in a large container of sugar in which handle for scoop was resting in sugar. CDI: PIC removed scoop from container.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed two plastic containers being stacked wet nested on clean storage shelf. CDI: Containers were separated to allow for air drying.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed two freezer chests in prep area approved for household use only. Replace household freezers with ANSI approved or equivalent equipment.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed packages of hot dogs being stored with packages of raw beef patties in a container on shelf in walk in cooler. CDI: PIC re-arranged items to proper storage order. REPEAT. Points not escalated due to multiple violations on previous report.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed chlorine concentration level at 0ppm from sanitizing rinse of dish machine. PIC contacted service technician who arrived during inspection to adjust dish machine. CDI: Chlorine concentration level of sanitizing rinse from dish machine measured 50ppm.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed a bowl of plantains being held at 115F on grill top. CDI: PIC reheated plantains to 184F before returning to hot hold.

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). 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 . 3-501.18 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) 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 . Observed all ready to eat TCS food items being held in prep flip top cooler and walk in cooler without date marks. PIC date marked all items as they were prepared in the last 48 hours. VERIFICATION REQUIRED to ensure facility has a date marking system in place and items requiring date marks are marked accordingly.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of avocados being stored on floor in storage closet, a large pot of soup being stored on floor in walk in cooler and a pot of beans being stored on floor in prep room. CDI: PIC placed all food items on shelving or crates to store at least 6 inches above the floor.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a small bowl with no handle being stored in a container of salsa in prep flip top cooler. CDI: PIC removed bowl from container of salsa.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee radio and speaker being stored on storage shelf amongst clean equipment and utensils. CDI: PIC relocated personal items. REPEAT.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - Observed raw shell eggs stored above fruit in WIC, raw shrimp stored above plantains in lowboy, and raw chicken prep occurring on same prep table as cooked beef was stored to stop steaming before being placed in WIC. - CDI - PIC moved fruit above raw shell eggs in WIC. PIC moved plantains above raw shrimp in lowboy. PIC moved cooked beef to another prep table to continue cooling. 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, raw pork, and raw beef thawing in the three compartment sink at the same time. Raw pork observed stored on the drying board of the sink, raw beef observed in the first and third bays as well as on the other end drying board, and raw chicken observed in the middle bay. Do not thaw different types of meats in the sink at the same time. - CDI - PIC separated meats to continue thawing (see violation #35). For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 chicken (85F) and pork (94F) holding above 70F after cooling for more than 5 hours (see temperature chart). - CDI - PIC voluntarily discarded chicken and pork. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed multiple unlabeled spray bottles of yellow chemical identified as sanitizer by PIC. - CDI - PIC labeled spray bottles appropriately.

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 chicken and pork not meet required cooling parameters while cooling in lowboy unit. Lowboy unit is not an approved unit for cooling. Utilize walk-in cooler or walk-in freezer for cooling. - CDI - PIC voluntarily discarded products. EHS discussed improved cooling methods with PIC. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. - Pf - Observed raw pork, raw chicken, and raw beef thawing at the same time in the three compartment sink at ambient temperature. Ensure raw products are maintained separated from one another and thawed under refrigeration, under cold running water, or during the cooking process. - CDI - PIC moved raw pork and raw chicken to WIC to continue thawing. PIC placed raw beef under cold running water to continue thawing.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed sanitizer at chlorine concentrations above 200ppm in sanitizer buckets. - CDI - PIC remade buckets to correct concentration of 100ppm chlorine.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - REPEAT - Observed clean dishes stacked wet. Allow dishes to air dry prior to stacking. *NOTE: No point deduction due to improvement noted since previous inspection.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - REPEAT - Observed walls in need of cleaning underneath dish machine area. Clean and increase cleaning frequency to maintain clean.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee belongings stored on shelving directly above clean dishes. - CDI - PIC moved personal belongings to designated area away from food contact surfaces.

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 various foods lacking required date mark labels throughout establishment including sliced tomatoes, cooked eggs, hotdogs, carrot/pea mixture, rice, shredded chicken, chicken wings, and salsas. Per PIC, items were prepared within the last three days. PIC appropriately date marked all items. - VR - Verification required within 10 days to ensure a proper date marking system is in place in facility. 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 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. - Pf - REPEAT - Observed various items listed on menu lacking asterisks to indicate they are offered raw and undercooked. Items include eggs, fajitas de carne, bistec encebollado, de la Fonda, and perilla especial. Per PIC, menus were printed roughly four months ago. Include asterisk for all menu items offered raw or undercooked. - VR - Verification 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 floor in the WIF from yesterday’s delivery. - CDI - PIC removed boxes from the floor.

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - REPEAT - Observed walls in need of cleaning near cook line and underneath dish machine area. Clean and increase cleaning frequency to maintain clean. *NOTE: No point deduction increase due to significant improvement noted since previous inspection. Walls have been cleaned and painted near server wait station area, and grout has been added to flooring throughout establishment.

6-301.11 Provide soap for handwashing at each handsink. - Pf - Observed hand sanitizer in dispenser instead of soap at handsink on cook line. - CDI - PIC replaced sanitizer with soap.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P - Observed chlorine sanitizer concentrations of 0ppm at dish machine. - CDI - PIC replaced sanitizer container and primed sanitizer. Observed chlorine sanitizer concentrations of 100ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf - Observed stickers and sticker residue on various dishes stored clean. - CDI - PIC removed dishes to be cleaned again. Ensure sticker and sticker residue is removed entirely during the cleaning process. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(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 large container of salsa temp 60F in WIC from cooling overnight per PIC. - CDI - PIC voluntarily discarded salsa. 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. - Pf - Observed menu item bandeja paisa offer an undercooked egg without being asterisked on menu. Add asterisk to menu item. - VR - Verification required within 10 days to ensure menus have been updated.

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 - Observed salsa not meet required cooling parameters while cooling overnight in WIC in a large, deep, plastic container. - CDI - PIC voluntarily discarded salsa. EHS discussed utilizing shallow pans, ice wands, and/or active stirring to aid cooling. 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. - REPEAT - Observed various squeeze bottles of different types of salad dressings lacking labels.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed aluminum foil used to line shelving. Replace aluminum foil with a cleanable material such as plastic liners. 4-501.11 Maintain equipment in good repair. - Observed rusted shelving in WIC. Replace.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed doors open on dumpster. - CDI - PIC closed doors.

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 walls in need of cleaning throughout facility with emphasis on server wait station area. Clean and increase cleaning frequency to maintain clean. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed low grout on flooring in various areas throughout facility such that water observed pooling between floor tiles. Repair grout to allow for a smooth and easily cleanable surface.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee belongings stored on shelving directly above food contact surfaces and next to food. - CDI - PIC moved personal belongings to designated area away from food and food contact surfaces.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - Observed posted employee health poster but no signed policies/acknowledgement available in facility. - CDI - EHS provided employee health policy in Spanish for employees to review and sign. All available employees signed policy. Maintain signed policies in facility. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - Observed empanadas holding below 135F in hot box (see temperature chart). Unit was set at 130F. - CDI - PIC increased temperature of box to 150F and voluntarily discarded empanadas. Fresh empanadas to be cooked and placed in unit. EHS provided TPHC written procedures form should hot box not prove capable of holding items at 135F or above. 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 - REPEAT - Observed potatoes, quail eggs, and hotdogs lacking date mark labels in flip top portion of prep unit. Per PIC, items were prepped either Friday or today. - CDI - PIC date marked all items appropriately. - *NOTE: No point escalation due to improvement noted since previous inspection. Full point deduction will occur at next inspection should isssue persist. 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 potato salad cooling in flip top portion of prep unit. - CDI - PIC moved potato salad to WIC to quickly cool. Do not cover items while cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. - Pf - Observed raw chicken thawing in three compartment sink in stagnant water. - CDI - PIC placed chicken in pot under cold running water in sink to continue thawing.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - REPEAT - Observed two spray bottles of oil and one squeeze bottle of soy sauce lacking a label. - CDI - PIC labeled working containers.

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 handle raw meats while wearing gloves and then change tasks to set-up hot hold bar without first washing hands and changing gloves. Also observed same employee change sanitizer bucket while wearing gloves and then initiate food prep without washing hands and changing gloves. - CDI - Education provided on when to wash hands and change gloves. Employee washed hands and changed gloves.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - Observed raw pork stored above cut onion and peppers in lowboy. - CDI - Employee corrected storage order of items. 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 various items (cow tongue, rice, cow stomach, etc.) in WIC with incorrect date marking labels. Items were dated 12/13/23 but PIC stated the items were prepared 12/12/23. - CDI - PIC corrected date labeling on various 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

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed food employee with no hair covering.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed sanitizer bucket with chlorine concentration level well above 150ppm (test strip bleached out). - CDI - PIC emptied and refilled sanitizer bucket with properly concentrated chlorine sanitizer of 150ppm.

4-501.11 Maintain equipment in good repair. - Observed rusted shelving in WIC. Replace rusted shelving.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink nearest back door blocked by ladder and push cart CDI: Items were removed from blocking sink. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a large scrubbing brush stored in back and sink nearest back door. CDI-brush was removed and sink was cleaned.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed in use sanitizer bucket with more than 200ppm chlorine solution. CDI-PIC diluted solution to 100ppm.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed frozen burger patties thawing on prep sink counter top. CDI-PIC placed burgers in walk in cooler to continue thawing.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout kitchen and facility. Contact pest control for removal of flies. -REPEAT VIOLATION-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cleaning needed on interior and exterior non food contact surfaces of microwave with build up of food debris. -REPEAT VIOLATION-

5-205.15 Maintain a plumbing system in good repair. Observed a faucet leak at hand sink near grill line. Repair. -REPEAT VIOLATION-

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 cracked floor tiles at dish machine area.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed shields needed for two sets of lights at grill area.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed personal items being stored on top of hand sink by back door, making it inaccessible. CDI: Items were removed from sink and sink was cleaned. 6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed hand sink by grill area without soap. CDI: PIC refilled soap.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plates and utensils with food debris while being stored as clean. CDI: Items were placed to be rewashed. 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 .

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

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloths being held in 0ppm chlorine. CDI: PIC changed bucket, new concentration is 50ppm.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed aluminum foil used for lining shelves of multiple prep tables.

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 non food contact surfaces of stove with food debris build up.

5-205.15 Maintain a plumbing system in good repair. Observed a leak at hand sink near grill line. 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 ceiling vents and wall near pass through window with build up. Clean as needed.

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 handle raw beef, change gloves and proceed to handle clean utensils without washing hands. CDI: Food employee removed gloves and washed hands.

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 beans cooling from yesterday morning still above 41F. Item was in large bucket with lid on. CDI: PIC voluntarily discarded item due to missing the cooling window. 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

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. Observed house made mushroom sauce and cooked peppers in prep top without dates. PIC stated items were prepared 2 days prior. CDI: PIC voluntarily discarded items. *EHS will conduct long term compliance visit* 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 beans cooling from yesterday in large bucket with lid on. CDI: PIC and EHS discussed proper cooling methods. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloths being held in 0ppm chlorine. CDI: PIC changed bucket, new concentration is 50ppm.

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing ceiling tile near the cook line.

6-301.11 Provide soap for handwashing at each handsink. -Pf. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink near back door without soap or paper towels. CDI: PIC stocked hand sink with both soap and paper towels.

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 shell eggs being stored above lettuce and shredded cheese in walk in cooler. CDI: PIC rearranged storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Chimichurri and salsa being stored on the counter in the bar area. Items were above 41F. PIC stated items were on the counter for more than 4 hours. CDI: PIC voluntarily discarded items.

REPEAT 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed house made mushroom sauce and cooked potatoes in prep unit without dates. Both items were prepared this morning and PIC stated they would be held longer than 24 hrs. CDI: PIC dated items.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed raw fish being thawed in prep sink not submerged in water. PIC stated it had been thawing for less than an hour CDI: PIC fully submerged fish

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 dented cans being held on shelf with other canned products for use. CDI: PIC placed dented cans in office to return for credit.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans and plastic containers wet stacked.

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 tile near the cook line.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed containers in walk-in without lids that were in cold holding including cooked chicken, salsas, and cooked potatoes. CDI: PIC covered foods. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food handler walk off line, discard food, tighten the trash bag, and return to the kitchen and stir rice in hot holding. CDI: EHS stopped food handler and had him remove gloves and wash hands. Spoon for rice was placed in dishwashing area. -1.5 REPEAT Points were not escalated as the last inspection reflected a different violation.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 . Observed two chubs of sliced tomatoes in prep unit roll top that were above 41 degrees. PIC stated they were sliced yesterday afternoon using tomatoes at room temperature. Observed chub of salad with cut lettuce measuring at 70 degrees. Food handler stated that the lettuce was washed today, prepped and immediately placed in prep unit. CDI: PIC voluntarily discarded tomatoes and choose to quickly cool the salad with ice.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed coconut milk open and stored in the prep unit top without date label. Food handler stated it was opened day before. CDI: PIC wrote date on it. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .-1.5- Observed two containers of salsa and clam sauce with old label. CDI: PIC stated the food was prepared two days prior. PIC voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed small can of WD-40 on prep unit above food prep. CDI: PIC removed. 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed two bottles of Dayquil bottles in bar next to stirrers and straws. CDI: PIC removed and placed in employee area.

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 . Observed salsa, sliced tomatoes, and cream of mushroom soup still cooling from previous day all above temperature. Items were cooled in dense volume: PIC voluntarily discarded. -0.5-

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 containers of salt and three working containers of oil and soil sauce and flour with no labels. - 1- -REPEAT- CDI: Food handler labeled all containers.

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

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed three knives with cracks on handle, pits on blades. CDI: PIC removed from service. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed aluminum foil used throughout the kitchen to line the shelving of prep tables. PIC stated the aluminum is changed out every week on Thursdays when they cleaned. Do not use single use item for more than one use.

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. Deep cleaning needed of stove top. Observed food waste from night before left in dishwasher screen. PIC stated dishwasher employee will come in to start around 11:00. Clean accumulation frequently. -REPEAT-

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 raw beef and pork in reach in cooler. CDI - Storage order rearranged. - 1.5 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 milk reading 44F in bar cooler. Ambient cooler temp reading 41F. CDI - Milk discarded. - 0 -

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 containers of salt and pepper with no labels. - 0 -

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. Observed single use cups, napkins, and cutlery stored on floor in storage room. Keep items at least 6 inches off of the floor. - 0.5 -

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed table holding microwave and plates with food debris build up. Observed wall behind hot well with food debris. Clean as needed. - 0.5 -