SANTA CRUZ MEXICAN GRILL

2-101.11 (A) PIC shall be present during all hours of operation. -Pf- Observed no PIC present at time of inspection. Per food employees, today was his day off. 2-102.11 (A) - (C )(1), (4)-(16) 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 the operation of the food establishment. -Pf.- Observed multiple risk factor violations at time of inspection and no CFPM on duty. **10 DAY VERIFICATION REQUIRED** Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. -0- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed employee health policy that did not include restrictions and exclusions. -CDI- EHS provided PIC with updated EHP. -0- For more information on employee health policy, please visit: www.mecknc.gov/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./2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee drink with no lid stored in clean dish area. -CDI- PIC voluntarily discarded items. -0-

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P- Observed food employee handle raw food and then return to handle RTE food without washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands. -0-

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P- Observed food employee handling RTE chips with bare hands. -CDI- EHS educated PIC on proper handling of RTE foods and food employee voluntarily discarded items and donned gloves. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed food in handsink at cook line and food employee use handsink to dump items and fill up a container. -CDI- EHS educated food employee on proper use of handsink and handsink was cleaned out. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handsink at cook line. -CDI- EHS provided signage. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at handsink at cook line. -0-

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf- Observed shellstock tags stored out of order and some missing last use date. **10 DAY VERIFICATION REQUIRED** -1-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw shrimp commingled with RTE octopus. Observed RTE crab legs stored below raw salmon and scallops in prep unit. Observed raw chorizo and raw steak stored over RTE wings in WIC. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed no protective covering on Birria meat, broccoli and carrot mix, enchilada sauce, and 3 containers of beans. Observed margarine and other non TCS items stored below prep tables with no protective coverings. -CDI- PIC properly covered items. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed cucumbers stored over RTE onions. -CDI- PIC corrected storage order. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed food employee handle raw chicken, raw chorizo, and then raw whole muscle beef with same gloved hands and then wipe hands on wiping cloth. -CDI- EHS educated PIC on when to change gloves, using designated utensils to avoid contaminating raw meats that don’t have the same final cook temperature and PIC properly changed gloves and discarded items that were contaminated. EHS also educated food employee on not storing a cloth around his waist for wiping hands.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method. -P- Observed PIC submerge clean items in chlorine sanitizer water for less than 10 seconds. -CDI- EHS educated PIC on proper sanitizing procedures and items were placed back in water. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. Observed crawling pest on dish stored as clean. Per PIC, most of these items were not in use. Ensure items are stored clean or removed from facility. -CDI- PIC moved items to dishpit to be W/R/S. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P- Observed chicken cooked to 151F. -CDI- EHS educated PIC on proper final cook temperatures and item was placed back on grill to complete cooking process to 189F. -1.5-

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- Observed rice and queso being reheated at steam table to temperatures of 147F and 112F, respectively. -CDI- EHS educated PIC on proper reheating procedures and queso was placed on stove and reheated to 168F and rice in oven to 170F. -0-

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 pan of rice prepared prior day at 44F. -CDI- PIC voluntarily discarded items. -0- For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D)./3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed items in prep units with no dates: salad mix, cut red cabbage, shredded mozzarella cheese, shredded lettuce, guacamole (contains diced tomatoes), pico de gallo, sliced tomatoes, RTE octopus, and cooked jalapeños. Observed items in WIC with no dates: milk, shredded mozzarella cheese, shrimp empanadas, and queso fresco. Observed items in prep unit and WIC past discard date: Housemade salsa chingon - contains ham 10/1 (discard 10/7), housemade salsa Roja - contains tomatoes 9/28 (discard 10/4), housemade chipotle sauce- contains canned chipotles and tomato purée 10/3 (discard 10/9), wings and housemade 7 mares sauce - contains cooked chilis 10/1 (discard 10/7). -CDI- PIC date marked items prepared in the last 1-2 days and voluntarily discarded items past discard date. **REPEAT** -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (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 items offered undercooked/cooked to order under fajita and quesadilla options with no asterisks. **10 DAY VERIFICATION REQUIRED** -0.5-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed 3 toxic spray bottles with no labels. -CDI- PIC properly labeled items. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed large container of rice prepared prior day that did not meet cooling parameters. Item was found cooling in large metal container densely packed. Observed cut tomatoes and guacamole (containing diced tomatoes) prepared today cooling in prep units. -CDI- EHS educated PIC on proper cooling methods and items that did not meet cooling parameters were voluntarily discarded and other items placed in WIC to facilitate rapid cooling. -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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf- Observed no thermometer available for use. **10 DAY VERIFICATION REQUIRED** -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 multiple squeeze bottles and containers missing labels. -CDI- PIC properly labeled items. -0-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door not fully closed throughout duration of inspection. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed crawling pest in dish stored as clean and in book where shellstock tags are maintained. Recommended increase frequency of pest control. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of chips and dried leaves and bag of rice stored on floor in dry storage area. -CDI- PIC relocated items. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 food employees with no protective head coverings. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 1 cloth stored in sanitizer bucket with no sanitizer. -CDI- PIC replenished chlorine sanitizer concentration to 100ppm. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed washed avocados with stickers still intact. -CDI- EHS educated PIC on removing stickers before washing and stickers were removed and items were rewashed. **REPEAT** -0.5-

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed container used for flour and water mix with no handle stored inside of container. -CDI- EHS educated PIC on using items with handles and proper storage and item was removed. **REPEAT** -0.5- 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use utensils stored below grill at BOH. -CDI- PIC took items to dishpit to be W/R/S.

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 containers stored on floor in plastic covering in dry storage area. -CDI- PIC relocated items. -0-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board in need of replacement due to deep grooves and no longer being smooth and easily cleanable. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed multiple containers that were not durable, thick, and resistant to damage. Replace. -0- 4-501.11 Maintain equipment in good repair. Observed no drain stoppers for 3-comp sink. Observed freezer door not fully closing. Observed pooled water in bottom of prep unit #2.

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 shelving and top of dish machine in need of cleaning due to dust and debris buildup. Increased and more thorough cleaning frequency recommended. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leaks from pipes at handsink and at prep/3-comp sink (sink has 3-compartments but is not used for washing dishes as facility has another 3-comp sink to use for dishes in dishpit area). Observed no handle on hot water knob at handsink at cook line. Repair. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed some walls in need of cleaning, especially in dishpit area. Increased and more thorough cleaning frequency recommended. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored with clean dishes and spices. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa that was made today in the glass front reach in cooler above 41F. CDI PIC put salsa in the WIC and cooled down to 40F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed 1 pan of salsa with expired date mark in the WIC. CDI PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 the asterisk is next items not offered undercooked. Owner will send new menu to EHS to view before printing. VR needed 6-21-25.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed multiple bottles of chemicals stored on the shelf with food and on top dish machine. CDI PIC moved chemicals.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados washed with stickers still on them. CDI PIC removed stockers and rewashed avocados.

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 containers with no designated handle being used in 2 dry ingredient bins. CDI PIC removed containers from bins.

4-502.14 Except as permitted under G.S. 130A-248(c3), mollusk and crustacea shells shall not be used more than once as serving containers. G.S. 130A-248(c3) states a food establishment may reuse an oyster shell to serve shucked oysters that are cooked, regardless if the shucked oysters are reused in the same shells from which they originated. Establishments must do the following, 1) Posts on the premises a conspicuous sign, clearly legible, and easily readable by the public, advising that the establishment reuses oyster shells to serve cooked oysters. (2) Protects each reused oyster shell from contamination by, at a minimum, doing all of the following on the same day the oyster is removed from the shell: a. Boils the shell for a minimum of ten minutes. b. Thoroughly dries the shell. c. Stores the shell in a covered container that is refrigerated until it is reused. (3) Reuses the shell within 48 hours after the oyster is removed from the shell. Observed the facility reusing oyster shells to serve cooked oysters without following the above stated guidelines. CDI Facility will discontinue reusing oyster shells until these guidelines are met.

4-501.11 Maintain equipment in good repair. Observed the back hood not working. Facility lost power 2 days ago and the back hood stopped working. Several facilities in the area lost power on Monday. The back grill and fryer are not being used until the hood is repaired.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the front handwashing sink. CDI PIC re-filled the dispenser. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice and a towel in the handwashing sink in the beverage prep area. CDI PIC moved towel and cleaned and sanitized the sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed shrimp soup being held in hot well at 124F. PIC stated that it was put in well within the last hour. PIC noticed that the unit was not turned up hot enough. CDI PIC reheated soup to 195F on the stove. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a large gap under the back door.

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

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 service trays and lids stored unprotected on the top shelf in kitchen. CDI PIC inverted trays and lids.

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 employee wash his hands and then turn the water off with his hands and no barrier. CDI Employee rewashed his hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed raw chicken cooked to 145F and plated to serve. CDI Cook discarded and recooked order to 185F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple tcs foods in the WIC above 41F. PIC stated that they lost power today around 9 am and it was restored around 12 pm. When the staff arrived at 10 am the power was still off but they did not check the temperature of the food or put the food on ice to maintain a safe temperature, therefore it is now above 41F. CDI PIC voluntarily discarded all tcs foods that are above 41F. 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed open container of milk in the WIC not date marked CDI PIC voluntarily discarded 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed chips, rice, and beans containers directly on the floor in dry storage. CDI PIC put crate under containers. REPEAT Points not escalated due to improvement.

4-501.11 Maintain equipment in good repair. Observed WIC ambient air at 45F. Facility lost power this morning for about 3 hours and the WIC has not cooled back down in the last 4 hours. Facility has cleared shelves in the Beer WIC and will use it until the this WIC has been repaired. Maintenance has been called.

2-102.11 (A) - (C )(1), (4)-(16) 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 the operation of the food establishment. -Pf. Observed PIC unable to answer inspector’s questions related to the operation of the facility. Also observed facility observed multiple priority item violation today VR needed 5-2-24 Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed cook switch task, leave station and return, and change gloves with out washing his hands. EHS did not observe cook wash his hands at all during the entire inspection. CDI EHS educated PIC on when to wash hands. Cook washed his hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed utensil in back handwashing sink. CDI PIOC removed utensil from sink. 5-202.12 Provide at least 100F water at handsinks. Observed hand sink on cook line below at 85F. Also observed no cold water at back handwashing sink. PIC stated that they are not using the back handwashing sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink on cook line. CDI PIC provided appear towels.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed oyster tags not dated when taken from empty bags and not in chronological order. EHS educated PIC. VR needed 5-2-24

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish in container with crab legs. CDI Voluntarily discarded crab legs REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed inside of the ice machine has buildup. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed employee washing dishes at 3 comp sink without sanitizer. Observed employee actively washing dishes with 3 comp sink not set up wash/rinse/sanitize. CDI EHS educated PIC and he corrected employee CDI PIC put chlorine in the sanitizer compartment. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the dicer and 1 container stored as clean with food debris CDI PIC moved items to dish room. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several cooked TCS foods in the WIC above 41F. See temperature chart. CDI pic voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 several cooked TCS foods in the lowboy coolers not date marked. These items only had a “use first” sticker on them. CDI PIC stated they were cooked yesterday and he put date on 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 . 3-501.18 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 house made spicy tomato sauce with an expired date mark (4-17-24). Also observed 2 packs of hot dogs date marked 4-6-24.CDI pic voluntarily discarded sauce and hot dogs. 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 sanitizer bucket on prep table. CDI PIC moved sanitizer bucket.

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 multiple TCS foods that were cooked yesterday still above 41F today. These foods were in deep pans and covered. CDI EHS educated PIC on quick cooling methods and the PIC voluntarily discarded these 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed facility does not have a thin probe thermometer to measure foods. VR needed 5-2-24

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed lettuce stored in direct contact with water in the prep top and in the WIC. EHS advised PIC that when storing lettuce in ice the water has to drain away from the food. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 boxes of food on the floor in the WIF. Also observed 4 containers of food in dry storage not covered. CDI PIC put boxes on a shelf. PIC also covered all containers in dry storage 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 a plastic container without a handle being used to scoop rice in large bin. CDI PIC removed container from rice

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean dishes being stacked wet.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed scallops stored behind the oranges in the prep top unit. CDI- Scallops placed in front Observed raw eggs stored above bread and other RTE items in low RI 1. CDI-Eggs placed in the bottom. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen area. Pts noescalated due to improvement.

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

4-501.11 Maintain equipment in good repair. Observed dish machine not pulling at the proper concentration. Dishes will be soaked in 3 comp sink until fixed. Manager called maintenance. Maintenance came on site and fixed dish machine.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored over beef in the walk in cooler. CDI- Chicken placed on the bottom. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed beef thawing in the sink without running water. Water ran on beef

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed fly trap needing to be removed. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly and gnats in kitchen area.

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 chip bin in need of cleaning. Observed back of fan in need of cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels for front handwashing sink. CDI- Paper towels placed at the sink. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed rags stored in handwashing sink at the service station. Observed food cart blocking handwashing sink. CDI- Removed. EHS explained to PIC that nothing can block or be stored in handwashing sink.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shell stock tag not stored with oysters. PIC stated that the employee that manages the oysters accidentally took them home. CDI- Employee brought tags to placed with oysters. 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 no parasite destruction letter for fish. Letter must be obtained for fish.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed RTE lettuce stored under unwashed vegetables. CDI- Lettuce removed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw bacon stored over RTE cooked items. Observed raw beef stored over RTE foods in the low reach in. 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 can opener soiled with old food debris. CDI- Can opener taken back to be cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese, lettuce,pico, cactus, pork, wings and fish stored in prep top 1/ low reach in 1 holding above 41F. CDI- Items in the prep top placed on time. Maintenance came on site after inspection. Unit turned down to 33F for rapid 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of bleach without label. CDI- Bottle labeled.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed meats stored in undrained ice.

4-501.11 Maintain equipment in good repair. Observed prep top 1 holding above 41F. CDI- Maintenance came on site to fix unit.

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 shelves in the walk in cooler in need of cleaning. Observed flour, bean and seasoning bins in need of cleaning.

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 freezer floors in need of cleaning.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cart blocking handwashing sink near the grill. Observed water bottle in handwashing sink at the service station. CDI- Items removed.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed oyster tags without date of last sold.

4-501.11 Maintain equipment in good repair. Observed shelf in the walk in freezer broken. PIC stated that the shelf broke Sunday and they have ordered a new shelf.

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 wall behind dish pit in need of cleaning. Observed floors in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored with customer items on the shelf near the walk in cooler.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels a the front handwashing sink. CDI- Paper towels placed at the sink.

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 squid and octopus stored over cooked octopus. CDI- Cooked items removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed can opener heavily soiled with food debris. CDI- Can opener taken back to be cleaned. EHS had discussion with PIC about cleaning of the equipment.

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

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at front handwashing sink. CDI- Soap placed at the sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the back handwashing sink. CDI- Paper towels placed at the sink.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed tags without a date. Observed tag away from the oysters. CDI- tag placed with the oysters and tag dated.

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 over steak. CDI- Steak removed

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed bar dish machine pulling sanitizer at 0ppm. PIC called maintenance to fix machine. Dishes will be taken back to be washed. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed can opener with old food debris. CDI- Can opener taken back to be cleaned.

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 yellow rice, white rice, ground beef, queso, chicken, green salsa and tomato sauce in the hot well holding below 135F. CDI- Items reheated

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 pico, cheese, chipotle sauce, sour cream and lettuce holding above 41F in the low reach in cooler. CDI- Items taken to the walk in cooler to be cooled.

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

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed PIC did not have a written policy for vomiting and diarrheal events. CDI provided link to procedure document and provided list of supplies needed in kit.

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

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed raw oysters in walk-in without tag. PIC did not provide tags from previously used boxes either. VR required within 10 days.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed dish machine in bar operating with 0ppm chlorine sanitizer. CDI- adjusted and tested at 100ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed dried food debris on can opener. CDI- wash, rinse, sanitize.

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 . Observed TCS foods in walk-in cooler that were placed in cooler to cool yesterday per PIC. These food items were observed to be > 41F. See temp chart. CDI by voluntary discard by PIC.

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 rice pudding in dessert prep cooler > 41F. CDI by voluntary discard.

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 consumer advisory footnote on menu did not contain an asterisk. 3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed beef ribeye steak was not marked with asterisk and is cooked to order per PIC. VR required within 10 days.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottles containing chlorine cleaner. CDI by labeling bottles. 7-207.11 (A) Only medications that are necessary for the health of the employees shall be in a food establishment. -Pf Observed bath salts with multiple ingredients stored with food in the kitchen. CDI- moved to office.

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 TCS foods cooling in walk-in cooler from previous day and were stacked and covered with lids. CDI - food was discarded as a cooling violation.

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 dry foods without labels.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed container of wiping cloths stored in bucket solution 0ppm chlorine. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed wet wiping cloth containers stored on the floor.

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 cups used as scoops in dry foods.