VELVET TACO SOUTH END

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf EHS observed no paper towels at hand sink near grill. CDI- PIC replaced paper towels. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed grill drawers under flat top unable to maintain temperatures of 41F or below. Food in the unit ranged from 45-49F. The ambient temperature of the unit was 55F. After 45 minutes of being kept closed the unit dropped to 46F. By the end of the visit the unit had dropped to. CDI- PIC voluntarily discarded the food items. EHS advised that the unit should be monitored to ensure it stays below 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. EHS observed that facility is holding items on TPHC without written procedures. PIC was knowledgeable about the process and items were labeled properly. CDI- EHS provided PIC with a copy of TPHC form via email and instructed PIC on how to complete the form. -0- TPHC procedure template may be found at: www.mecknc.gov/foodsafety

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P EHS observed a bottle of steel cleaner stored with dry goods above prep surface. CDI- PIC relocated the cleaner to an approved location. -1-

3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf. EHS observed the following items being held beyond the 48hours allowed by the code for ROP/cook-chill without the use of a variance and a HACCP plan: peppercorn gravy(4), ranchero salsa (2), Tika sauce (7), Sofritas (3), beef consume (4) and black beans (4). EHS observed that several items were being dated marked to be held beyond the 48 hours, sofritas were given a 4 day shelf life (8/12-8-15), ranchero salsa (8/11-8/13), beef consume (8/11-8-13). Items were also being marked as use by End of Day which is not in line with the 48hour discard requirement. Facility must open bags or discard them once the 48 hour time limit is reached. CDI- PIC discarded all items that were held beyond the 48 hour allotted time limit. Products in the walk in cooler that were about to reach the 48hour time limit were opened. EHS provided education on this process. -1- **VR REQUIRED FOR LONG TERM COMPLIANCE.**

6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed flying insects present in kitchen during inspection. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal pans wet-stacked and stored on the clean dish rack. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed one food employee wash her hands then turn faucets off without using a protective barrier. Observed same employee wash her hands a second time following proper handwashing procedures. CDI: PIC reminded employee of handwashing procedures and to follow them every single time so that she is not re-contaminating her hands.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed bags of RTE cabbage stored below few cases of unwashed produce, inside the WIC. Ensure all RTE food items are stored above unwashed produce. REPEAT VIOLATION. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.17 When used for warewashing, the wash compartment of a sink, shall contain a wash solution of soap or other approved detergent or cleaner.- Pf 4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed the "sanitize" basin at the 3-compartment sink filled with soap solution as it was being used to "wash" instead, and the QUAT sanitizer filled inside the "rinse" basin. Observed food scraps and debris inside the QUAT sanitizer solution filled at the 3-compartment sink. CDI: PIC stated she will correct the labels of 3-compartment sink so that the labels are not misleading and soiled articles are not being placed straight inside sanitizer solution; sanitizer basin was dumped.

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 soiled interior surfaces of cooler drawers. Observed soiled gaskets on cooler drawers. Observed debris buildup on interior walls inside the WIC. Increase cleaning frequency. REPEAT VIOLATION.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed multiple employee belongings stored directly on top of bags of basmati rice and flour on the dry storage rack. Ensure employees are storing their belongings away from food storage.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed a case of unwashed heads of cauliflower and unwashed pineapples stored above multiple RTE cheeses, tofu, paneer, and sauces, on shelves inside the WIC. CDI: PIC had food employees correct the storage order. Ensure unwashed produce is stored below any RTE food items to prevent contamination. REPEAT VIOLATION. 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 a green plastic vegetable spiralizer with visible food debris on the blade, stored on the clean dish racks. Observed visible food debris on metal pans stacked together and stored on the clean dish racks. Observed a metal pan with an old date sticker still intact, stacked together with other metal pans and stored on the clean dish rack. CDI: All above mentioned multi-use equipment and utensils were taken to the dish machine to re-wash/rinse/sanitize. REPEAT VIOLATION. *Note: Although a repeat violation, facility has several multi-use equipment and utensils. If observed as a repeat violation during next routine inspection, then EHS will deduct full points. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a couple bags of cooked white rice towards the top of the hotbox hot holding below 135F (see temp chart). Bags of cooked white rice stored towards the bottom of the hotbox were temping above 135F. PIC stated that the rice was placed in hot holding around 11:00AM (less than 2 hours prior to EHS's observation). CDI: PIC had food employees reheat the bags of cooked rice and EHS observed rice was reheated to above 165. Observed a bag of queso blanco stored inside a pot of water at the stovetop temping below 135F. Observed a metal pan of house-made consomme (made with TCS ingredients) hot holding on the stove below 135F. CDI: PIC voluntarily discarded the consomme and queso. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two sanitizer buckets full of QUAT sanitizer reading less than 100ppm, stored at the make line. PIC stated they refresh their buckets throughout the day and it was about time to refresh them.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal pans wet-stacked and stored on the clean dish rack. CDI: Pans were separated to allow proper air-drying. REPEAT VIOLATION. *Note: Although a repeat violation, EHS not deducting full points today since previous inspection report was for two different citations and today was only for wet-stacking. If observed as a repeat violation during next routine inspection, then EHS will deduct full points.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed a couple stacks of single-serve tin foil containers stored right-side-up on a shelf in the dry storage rack, out of it's original protective packaging. Keep single-serve articles stored inverted to prevent contamination.

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 soiled interior walls inside lowboy cooler of CH well at make line. Observed pool of standing water on interior surface inside lowboy cooler of CH well at make line. Increase cleaning frequency. REPEAT VIOLATION.

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 buildup on ceiling tiles throughout the kitchen. Observed black buildup on the wall behind 3-compartment sink. Increase cleaning frequency. REPEAT VIOLATION.

22-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed food employee “taste testing” food while preparing it. Food employee tasted food with gloved hands and did not use any suitable utensils. -CDI- EHS educated PIC on proper “taste testing” and food employee changed gloves and washed hands. -0-

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 food employee wash hands for less than 20 seconds. -CDI- EHS educated food employee on proper handwashing technique and food employee properly rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a barrier to turn off faucet thus recontaminating hands. -CDI- EHS educated PIC on using a barrier to turn off faucet and food employee rewashed hands. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at handsink near fry station. -CDI- PIC replenished paper towel supply. -1-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed cauliflower, cilantro and mushrooms stored over RTE items such as tofu, paneer, mayo cream, etc in WIC. -CDI- PIC corrected storage order. **REPEAT** -1.5- 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 food debris on dishes stored as clean. -CDI- PIC placed items in dishpit to be W/R/S. **REPEAT** **POINTS NOT ESCALATED DUE TO IMPROVEMENT** -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 .

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. -Pf- Non-continuous cooking application and procedures can be found at: www.mecknc.gov/foodsafety. Observed facility par cooking steak without prior approval. -CDI- PIC voluntarily discarded par cooked steak and EHS sent PIC copy of par cooking procedures. -0-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed spray bottle with no label. -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 pico de gallo cooling in WIC in containers filled to the top with lids at a low cooling rate. -CDI- EHS educated PIC on proper cooling methods and PIC removed lids and separated items into smaller/more shallow containers to facilitate rapid cooling. **REPEAT** -1- 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

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. **REPEAT** **POINTS NOT ESCALATED DUE TO IMPROVEMENT** -0.5- 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean knives stored on top of the safety biohazard box. -CDI- PIC moved items to dishpit to be W/R/S.

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 buildup on NFCS of drink machine. Increased and more thorough cleaning frequency recommended. -0-

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

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed food employee eating in food prep area. -CDI- EHS educated food employee on designated areas. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at start of inspection. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed lettuce, cilantro, mushrooms and cauliflower stored over RTE items in WIC. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC placed items in dishpit to be W/R/S. **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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed multiple items hot holding below 135F. Refer to temperature chart. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items on make line and prep unit above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. **REPEAT** -3- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed no date mark on shredded lettuce, pico de gallo, queso fresco and cooked pineapple at make line. Observed no date marks eggplant at fry prep station. Observed corn and queso fresco in WIC with no date marks. Per PIC, items were prepared prior day. -CDI- PIC properly date marked items. **REPEAT** -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed pico de gallo cooling in WIC in containers filled to the top with lids at a low cooling rate. -CDI- EHS educated PIC on proper cooling methods and PIC removed lids and separated items into smaller/more shallow containers to facilitate rapid cooling. **REPEAT** -1- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles on/around make line and on grill with no labels. -0-

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wiping cloths stored in quarternary sanitizer concentration at 0 ppm. -CDI- PIC replenished supply to 100ppm. **REPEAT** -1-

3-302.15 Wash fruits and vegetables prior to use. Observed food employee placing tomatoes on the grill without washing them. -CDI- EHS educated food employee on washing items prior to use and food employee washed items. **REPEAT** -0.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. **REPEAT** -0.5-

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

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed cooked steak stored under raw bacon in WIC. -CDI- PIC corrected storage order. **REPEAT** **POINTS NOT ESCALATED DUE TO IMPROVEMENT** -1.5- 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 food debris on dishes stored as clean. -CDI- PIC placed items in dishpit to be W/R/S. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark buildup in ice machine around chute. Increased and more thorough cleaning frequency recommended.

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 diced potatoes prepared yesterday at 72F. -CDI- PIC voluntarily discarded items. -0- For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items on make line and on ice above 41F. Refer to temperature chart. -CDI- PIC placed items in WIC to cool back down. **REPEAT** -3- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- Observed items on make line and cold drawers with no date marks; pico de gallo, grilled pineapple, queso fresco, ham and steak. Per PIC, items were prepared in the last 1-2 days. -CDI- PIC properly labeled 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 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 diced potatoes prepared yesterday that did not meet cooling parameters. Per PIC, items were prepared last night. Items were found cooling in prep unit. Observed mayo cream (contains sour cream) cooling in WIC with a lid on at a low rate. -CDI- EHS educated PIC on proper cooling methods and PIC voluntarily discarded items that did not meet cooling parameters and removed lid from mayo cream to facilitate rapid cooling. **REPEAT** -1- 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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests. -0-

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wiping cloths stored in quarternary sanitizer concentration at 50ppm. **REPEAT** -0.5-

3-302.15 Wash fruits and vegetables prior to use. Observed food employee cutting avocados without washing them or removing stickers. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed no chlorine test strips for dish machine. -CDI- PIC ordered more. -0-

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 ground beef stored above whole muscle beef. CDI - Items was moved to the correct order. Repeat. No escalation in points due to improvement.

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 one bin of flour with no label due to the sticker being torn off. CDI - PIC labeled during inspection. Repeat. No escalation in points due to improvement.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths on prep counters. Repeat.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one prep cooler cutting board with deep stains and cuts.

5-203.14 A plumbing system shall have a backflow preventer when required. Observed a Y-joint nozzle cutting off the water to a spray hose attached and no back flow preventer. -P CDI - Water was turned off at the top faucet and hose was removed.

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

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf No employee health policy was available during inspection. CDI - REHS provided.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf No written procedures during inspection. CDI - REHS provided.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed an employee remove gloves after working with raw fish. Employee then donned new gloves to work with raw chicken without washing hands. CDI - Education provided and employee washed their hands. Repeat. No escalation in points due to improvement.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels present at the grill hand sink. CDI - Manager provided paper towels.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken and beef stored above corn and lettuce in the walk-in cooler. Observed raw eggs stored above cheese in the walk-in cooler. CDI - Items were moved to the correct 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. Observed raw ground beef and mechanically tenderized beef stored above steak. CDI - ITems were moved to the correct order. REHS provided correct storage charts.

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 reheated to 150 degrees for hot holding. CDI - Item was reheated to 165.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed corn salsa and guacamole cooling 0 degrees in 25 minutes. Items were stacked in multiple pans and placed on a thin layer of ice. CDI - Pans were placed directly on ice and surrounded to the rim.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beef hot holding at 114 degrees. Observed rice hot holding at 120 degrees. CDI - Items were voluntarily discarded. Repeat

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa, guacamole, chopped avocado, mayo crema and ranch crema above 41 degrees while sitting on a thin layer of ice. CDI - Items were voluntarily discarded. REHS provided education on ice bath methods. Repeat

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed three spray bottles and one sanitizer bucket missing labels. CDI - Manager labeled during inspection. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a sanitizer bucket being stored above plastic forks. CDI - Item was removed.

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 corn salsa and guacamole being cooled in double-stacked pans on a thin layer of ice. CDI - REHS provided education on ice bathing. Repeat

3-501.13 (E) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed vacuum sealed salmon in the walk-in cooler with intact packages. CDI - Education provided and packages were cut open.

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 flour and panko containers with no labels.

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 three badly dented cans on the storage rack. CDI - Items were removed to be returned to the supplier.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed four employees with watches or bracelets on. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee preparing food with no hair restraint. Repeat

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths stored on prep surfaces throughout the kitchen.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed a basket of forks being stored with handles in different directions for customers.

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

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee remove gloves and don new gloves during food preparation without a hand wash between sets of gloves. CDI-EHS demonstrated why a hand wash is necessary and employee properly washed hands and then donned gloves. REPEAT.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at 2/3 hand sinks throughout the kitchen. CDI - Soap was added to each hand 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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw fish and shrimp stored above RTE foods inside the WIC. CDI - PIC rearranged storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed multiple pans that were stored as clean on shelf in dish pit area with food residue and buildup on internal surfaces, food contact surfaces. CDI-Employee moved pans to be W/R/S.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed Fried shrimp Hot holding below 135F. CDI - Shrimp were voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed TCS food items inside the prep unit held above 41F. Observed TCS foods stored inside the WIC above 41F due to door being left open during delivery at 10:30 AM. CDI - Food items were placed in multiple ice baths for rapid cooling.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, 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 multiple (x3) containers of chopped lettuce with no date marking. CDI - Correct date marking was added.

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 TCS food items cooling inside the WIC with tightly fitting lids. Items cooled 1F after 30 minute interval. CDI - Items were placed in front of air flow and the lids were removed to promote air flow. ROP items were placed in ice bath for rapid cooling.

3-202.17 (A) Raw shucked shellfish shall be obtained in disposable packages with proper labeling and identification.-Pf 3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled stainless steel seasoning shakers and bottles used to hold oils. CDI-Employee added accurate labels.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee peppering shrimp with no head covering. CDI - Employee put on hat.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed QUAT sanitizer in bucket below required concentration. CDI - Sanitizer was replaced with sanitizer at the proper strength. 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 multiple sanitizer buckets stored on the floor throughout the kitchen. CDI - Bucket removed from 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 scoop handle submerged inside bread crumbs. CDI - Scoop was removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed three stacks of pans, stacked wet. CDI - Pans separated.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee remove gloves and begin to don new gloves during food preparation without a hand wash between sets of gloves. CDI-EHS demonstrated why a hand wash is necessary and employee properly washed hands and then donned gloves.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed multiple pans that were stored as clean on shelf in dish pit area with food reside and buildup on internal surfaces, food contact surfaces. CDI-Employee moved pans to be W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed TCS in main cold holding unit above 41F. Reference temperature chart. PIC stated foods are not held in main unit over night and had been placed there today. Observed fried potato cubes and tofu in fryer station prep top above 41F. CDI-PIC placed all foods in main unit on ice too quickly cool. TCS foods above 41F in fryer station unit were prepared today and moved to WIC to quickly cool. PIC put in work order for equipment. VR required within 3 days.

3-502.12 (F) Reduced Oxygen packaged TCS food removed from its package in the food establishment within 48 hours after packaging shall be labeled with the production time and date, and be held at 41 F or less during refrigerated storage. Observed ROP’d TCS foods, tikka sauce, buffalo sauce (made with unsalted butter), and bacon peppercorn gravy, that were held for more than 48hrs. CDI-PIC voluntarily discarded TCS foods held for more than 48hrs.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled stainless steel seasoning shakers. CDI-Employee added accurate labels to shakers.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies throughout kitchen prep areas and dish area. Increase pest control.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic and stainless steel pans. Use pyramid stacking or other alternative stacking to facilitate air drying. Observed an employee drying equipment with wiping clothes. CDI-EHS instructed employee that equipment and utensils must allowed to air dry and employee ceased use of wiping cloth.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed used measuring spoon stored inside hand sink. CDI-Employee removed spoon from hand wash sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed a stack of large food pans stored as clean with food residues inside. Observed large can opener with food buildup. CDI-EHS discussed dishwashing techniques with PIC and items were moved to be W/R/S.

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P 3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P Observed flank steak that, per PIC, is tenderized and marinated, partially cooked, cooled, sliced, and then cooked to order at a later time. Facility offers the flank steak undercooked on the menu. Facility must decide if they will continue with non-continuous cooking, if so, the consumer advisory must be removed for the flank steak taco, as food that has been non-continuously cooked cannot be offered undercooked. Otherwise, facility can change current procedures for preparation of flank steak. VR is required within 3 days to determine if corrections have been made to par-cooking process.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a bag of brisket in hot box at 127F and a bag of pork in the same hot box at 129F. CDI-PIC moved bags of food to be reheated above 165F in boiling water. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed TCS foods like cut tomatoes, hot pickled vegetables, cheese, and shredded lettuce above 41F in prep unit. CDI-PIC stated the items had been removed from the WIC approximately an hour earlier and the items were placed on ice. The PIC lowered the temperature of the unit and it was able to hold at 37F by the end of the inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed multiple unlabeled spray bottles containing degreaser and sanitizers throughout the establishment. CDI-PIC added accurate labels to all working containers. 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed multiple medications stored on shelf over prep unit. CDI-Employee moved medications to a designated location to prevent contamination.

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 large batch of pico that was placed in the WIC to cool tightly covered. CDI-EHS explained foods should be vented to allow for increased cold air flow when cooling. Cover was removed from pico.

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 working squeeze bottles of soy sauce and syrup, per PIC, unlabeled. Observed unlabeled stainless steel shaker. Employee stated it contained salt. CDI-PIC and employee added correct labels to all working containers.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies near soda machine and large flies in rear prep areas. Increase pest control.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes stored on prep units between uses. CDI-Wiping clothes were moved to sanitizer buckets.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic and stainless steel pans. Use pyramid stacking or other alternative stacking to facilitate air drying.

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 food residue and buildup inside reachin cooler and surrounding cooler drawers. Increase cleaning frequency.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sinks at the dish pit and by the fryer station. CDI: paper towels provided. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a ladle stored in the hand sink. CDI: ladle removed. REPEAT VIOLATION -2-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observer several dishes stored as clean with food residue. CDI: dishes stored in the 3 comp sink to be w/r/s. -1.5- For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(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 a bus tub of rotisserie chicken at 45F in the walk in cooler. Per PIC, chicken was cooked yesterday and was never taken out today. CDI: voluntarily discarded. -1.5- For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a bag of white rice in the hot box at 127F. Per PIC, rice has been sitting there for about an hour ago. CDI: rice reheated to 188F before end of inspection. -0- For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working squeeze bottles of water and oil unlabeled. -0-

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked. REPEAT VIOLATION -1-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC with no CFPM. REPEAT VIOLATION -1-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a trash can stored in front of the hand sink by the prep sink. CDI: trash can removed 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food poured down the hand sink drain. CDI: EHS discussed with PIC and hand sink was cleaned during inspection 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink. CDI: paper towels provided. -1-

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 skin store behind raw fish and shrimp in the low boy. CDI: EHS discussed with PIC on storage order in the lowboy and had the items rearranged to correct order. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed several metal pans stored as clean with food residue. CDI: pans removed and placed in the 3 comp sink to w/r/s. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy black buildup behind ice shield of ice machine. Recommend to clean as often as needed. REPEAT VIOLATION -3-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal containers. REPEAT VIOLATION -1-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC with no CFPM. Facility has 210 days from permit issued date to obtain it. REPEAT VIOLATION -0-

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed can opener, per PIC, washed and cleaned only at the end of the day. CDI: EHS educated PIC on frequency of washing food contact surfaces. PIC stated can opener was just used about an hour to two hours ago and will set a timer to take it to the dish pit at the 4 hours mark. Observed a couple dishes stored as clean on the drying shelf with food residue. CDI: dishes stored in the 3 comp sink to be w/r/s. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with minor black build up behind the ice shield. Recommend to clean as often as needed. -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 pickled onions at the condiments table at 47F. CDI: voluntarily discarded. Observed corn pico and avocado pico at the make table in plastic perforated containers at 44F-47F. EHS explained to PIC the possibility of not cold holding correctly due to the holding containers. EHS recommend to use TPHC. CDI: PIC stated items were just brought out about 2 hours ago and allowed to be placed on TPHC for the remaining 2 hours and filled out a TPHC template during inspection. -1.5-

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 corn pico and avocado pico in the walk in cooler cooling with tightly closed lids. CDI: lids removed to allow quicker cooling. REPEAT VIOLATION -1-

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 water and oil squeeze bottles at the flat grill unlabeled. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several dishes wet stacked. Recommend to add another shelf for more room to air dry. REPEAT VIOLATION -0.5-

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 a box of small to-go trays stored on the floor. -0-

4-501.11 Maintain equipment in good repair. Observed spray nozzle not working properly. PIC has been aware and notified their maintenance. VR within 10 days to ensure spray nozzle is working properly. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips. REPEAT VIOLATION -1- VR within 10 days.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed dead light bulb in the hood system for the fryers. Recommend to replace. -0-

2-102.12 (A) Certified Food Protection Manager (C). Observed no certified PIC. Facility has 210 days from permit issue date for compliance.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed several employee drinks at the pick up window area in the low boy cooler. Drinks were stored over red velvet cake in that cooler. CDI (corrected during inspection) by removing the drinks.

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 6 corn pico containers covered tightly in 4 inch, 1/3 pans at 60F. Uncovered one pan and temperature dropped only 1 degree in 30 minutes. Other pans were split into 2 containers and cooled to 55-57F but need to be stirred and monitored. PIC understood to monitor cooling of uncovered food. Corn pico was made today.

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 . See cooling violation #20 and ensure food that is cooling is uncovered, stirred and monitored until it reaches 41F and then it can be covered.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans, pyramid stack to air dry.

4-205.10 Food Equipment, Certification and Classification (C). Observed household rated Food Saver vacuum sealer in use. Vac Master BS 116 approved sealer is not working and parts were ordered.

4-302.14 Sanitizing Solutions, Testing Devices (Pf). Observed no chlorine test strips for the dish machine. VR (verification required) within 10 days.