CONDADO TACOS SOUTHEND

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed an insert container of diced cooked steak in the cookline steamtable to be at a temperature of 105-120F. PIC stated that the steak had not been in there longer than 30 mins as they cook small amounts knowing that it is harder to maintain in temperature. CDI - PIC rapidly reheated on the stovetop to 165F+. 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 2 large condiment bottles of ranch to be stored in the service line opentop refrigerator with the top halves of the bottles sticking above the refrigeration line in the unit, causing the top halves of the bottles to be at 44-49F. PIC stated that the bottles do not stay in there overnight and are brought up to the top before opening at 11am. Bottom portions of bottles and bottles in the lowboy all measured <41F. CDI - PIC relocated ranch bottles to lowboy and EHS advised that the facility change their holding procedure or switch to smaller bottles. 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 .

3-304.12 (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 the large metal scoop used to the chip bins to be stored with its handle in direct contact with the chips inside. CDI - Scoop removed.

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 the interior bases of the bins used to hold various cleaned utensils to have accumulations of food debris/crumbs. REPEAT.

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 the walls behind the 3 compartment sink and the pre rinse sink at the dishwasher to have accumulations of black grime. REPEAT.

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed the battery at the wait station handwash sink to be dead, not allowing for soap to be dispensed. CDI - Soap dispenser left open temporarily to allow for access to the soap as the bag inside was full. Cintas scheduled to come tomorrow to replace the battery. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels provided at the handwash sink adjacent the prep area in the kitchen. CDI - PIC refilled paper towel dispenser.

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 2 plastic insert containers of opened bags of black beans that were not provided with a date mark. Cookline employees stated that they would typically open an entire bag, reheat the whole bag, and then discard leftovers if they have any but at the end of the night if they have to open a new bag they will only heat up small amounts of it to reduce waste. EHS held conversations with employee and PIC that once the seal is broken on the bags and the product is to be used over multiple days they must date mark the items. REPEAT. CDI - Cookline employee date marked both containers of black beans. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a chemical spray bottle of sanitizer that was not labeled as to its contents. CDI - PIC labeled bottle.

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 cases of single service cups and to go boxes to be stored directly on the floor of the dry storage 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 the interiors of the cookline lowboy to have accumulations of food debris. REPEAT. - Observed the exterior surfaces of the cookline hotbox, the fan at the cookline, and the speed rack used to hold portioned bags of chips to have accumulations of grime/dust/debris. REPEAT. *Overall improvements noted but some areas that still need additional attention*

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 the walls behind the 3 compartment sink and the pre rinse sink at the dishwasher to have accumulations of black grime.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed no signed employee health agreement on site at the time of the inspection. PIC stated he remembered something about the employee health agreement after the last inspection but the owner was the one who received the pdf in an email and is not sure what happened to it since then. REPEAT. CDI - EHS left paper copy of employee health agreement with PIC. All employees on site signed at the time of the inspection. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the handwash sink adjacent the ice machine in the dish pit to be obstructed form use by a large rolling cart. REPEAT. CDI - PIC moved rolling cart.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed 3 large metal hotel pans to be stored on the bottom shelf of the clean dish storage rack in the kitchen with visible food debris/oil on the food contact surfaces. CDI - Dishes moved to the dish pit to be W/R/S. 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 the ice deflector on the top portion of the ice machine to have an accumulation of pink grime.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a container of corn salsa stored on a prep counter at the cookline, outside of any refrigeration, to be at temperature of 51F. PIC stated he was in the middle of portioning out the corn salsa when they received multiple large catering orders and had to step away. REPEAT. CDI - Corn salsa moved to WIC to rapidly cool. 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 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 one container of corn in the opentop adjacent the cookline to not be provided with a date mark. Employee at the opentop stated that the container was from last night since they refill most things daily unless a large amount is left over at the end of the night. Employee stated having worked the previous night. CDI - Employee date marked container. 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 insert containers of pico (x4) cooling in the WIC at rates of 0.0 degrees/min. Containers were noted tightly wrapped in plastic wrap and were stacked on top of one another, not allowing for adequate air flow around the product. REPEAT. Points to remain at half due to improvements noted. CDI - Containers unstacked and plastic wrap pulled back to allow for cold air to flow around the product. 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 .

4-601.11(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 the gaskets, exterior and interior surfaces of all refrigeration/cookline equipment in the kitchen, and the racks in WIC to have an accumulation of grime/food debris. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee coat stored on a shelf with the clean/new pairs of tongs below it by the WIC.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Facility was unable to provide proof of a signed employee health policy. CDI - EHS sent PDF of 3 page employee health policy (with decision tree and sign up log) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the handwash sink adjacent the ice machine in the dish pit to be obstructed form use by a large rolling cart. CDI - PIC moved rolling cart.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed an insert container of shrimp in the steamtable to be at temperatures of 125-130F. CDI - PIC voluntarily discarded. 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 an insert container of tofu stored in the cookline lowboy refrigerator at a temperature of 45F. PIC stated it has been in the unit all day. CDI - PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed insert containers of pico de gallo (x4) and coleslaw (x4) cooling in the WIC at rates of 0.0 degrees/min. Containers were noted tightly wrapped in plastic wrap and were stacked on top of one another, not allowing for adequate air flow around the product. CDI - Containers unstacked and plastic wrap pulled back to allow for cold air to flow around the product. 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 multiple flying insects throughout the kitchen and dishpit areas at the time of the inspection. REPEAT.5

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed multiple stacks of metal insert containers stored as clean on the clean dish rack in the kitchen to be wet nested. REPEAT.

4-501.11 Maintain equipment in good repair. - Observed a layer of water pooled up in the base of the cookline 3 door lowboy refrigerator.

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 the gaskets, exterior and interior surfaces of all refrigeration/cookline equipment in the kitchen to have an accumulation of grime/food debris. REPEAT.

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 the walls in the dish pit area and the ceiling above the cookline to have a buildup of grime/food splatter. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 2 lids and 3 plastic containers with food debris on food contact surfaces, and 1 large container filled with plastic bottles covered with sticky residue. CDI- PIC placed all items in dish area to be washed, rinsed, and sanitized. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed tofu above 41F after cooling for 4 hours. CDI- PIC voluntarily discarded tofu. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed consumer advisory for brisket and carne asada missing disclosure, online menu only provided reminder statement. Ensure to add “ * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients”. Update menus. EHS will follow up within 10 days.

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 secondary containers of sauces and seasonings with no label. CDI- PIC labeled all secondary containers.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flying insects in kitchen with emphasis near back door and dish area. Ensure pest control is maintained.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic containers on drying rack stacked together while wet. Ensure to separate dishes to promote air drying. REPEAT

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 outside of cooking and hot holding equipment in need of cleaning due to heavy buildup of oils and food debris. Clean. REPEAT

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls in need of cleaning around prep table areas and dish pit, observed ceiling with food splatter. Clean.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Large amount of pans that were stored as clean with food residue on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Dirty utensils moved to dish machine to be re-washed. REPEAT // 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Buildup inside ice machine. Clean ice machine more frequently.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of clean containers and pans stacked while they were still wet. Allow utensils to adequately air dry before stacking. REPEAT

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. Clean sides of cooking/holding equipment, interiors of hot holding cabinets and shelves throughout. Clean these areas more frequently. REPEAT

5-205.15 Maintain a plumbing system in good repair. Hot water handle on 3-compartment sink is loose and needs to be repaired. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Reseal 3-compartment sink to wall as old caulking has worn. 0 pts.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Employee observed handling dirty dish racks and then went to donning gloves to prepare foods without washing hands. Employees must wash hands after handling soiled utensils and before donning gloves to prepare food. CDI - Employee educated and he washed hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Large amount of pans and other utensils that were stored as clean still had visible food residue on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Pans that had food residue on them were moved to ware washing area to be washed again. PIC also contact EcoLab to service machine to ensure its functioning properly. REPEAT 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 Most TCS foods in sandwich cooler were 42-52F. Cooler is not closing properly and the sauce bottles are extremely close to the door which is probably raising the temperature once the doors are being opened during service. Also, the lettuce in the bottom of the sandwich cooler measured 49F. PIC stated employee had pulled it out earlier and it possibly warmed above 41F. TCS foods in cold holding must be 41F or less. CDI - Lettuce moved to walk-in cooler. Sauces that were in cooler bottom for more than 4 hours were discarded by the PIC. PIC agreed to not use cooler they rearrange how the sauce bottles are stored there and they verify that the foods hold in the cooler 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 .

3-501.18 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 1 bottle of salsa verde in sandwich cooler was labeled as being prepared on 8-30. Ensure TCS foods are used or discarded within 7 days of prep/opening the commercial package. CDI - PIC discarded salsa verde. 0 pts. 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 Employee portioned sauces into smaller bottles and put them straight in the sandwich cooler bottom at 48-54F. Use walk-in cooler to cool TCS foods after preparation or portioning. Do not cool TCS foods in coolers on the line. Also, do not tightly cover the pico and cabbages after preparation so they cool quickly. CDI - PIC moved sauce bottles to walk-in cooler to cool. PIC uncovered cabbage, red cabbage and pico. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Most stacks of pans and containers that were stored as clean were stacked while they were still wet. Allow utensils to adequately air dry before stacking.

4-501.11 Maintain equipment in good repair. Repair sandwich cooler in front of cooking equipment so it doesn’t drip condensate onto the food. Equipment shall be maintained in good repair. 0 pts.

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. Clean surfaces around cooking equipment. 0 pts.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Hand washing sink beside ice machine was blocked by trash cans. Do not block access to hand washing sinks. CDI - PIC moved trash cans. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Pans have sticky residue from date labels on outsides of pans. Utensils shall be cleaned to sight and touch. CDI - Pans with residue taken to dish machine to be re-washed. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P To-go containers of sour cream in sandwich cooler top measured 39-52F. Containers of sour cream were stacked above fill line in pan. CDI - PIC moved sour cream to walk-in cooler to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Food employees wear not wearing beard restraints. Food employees with beards must wear beard restraints. 0 pts.

4-501.11 Maintain equipment in good repair. Replace torn gaskets on sandwich cooler doors. 0 pts.

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. Clean shelves throughout kitchen and bottoms of coolers on line.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low chlorine sanitizer at dish machine- 0ppm. PIC provided new container of chlorine and primed machine- 50ppm. Observed low QAC sanitizer at three compartment sink- 100ppm. Facility will make solution by hand or utilize dish machine until repaired. EHS will return within 3 days to verify unit properly dispensing QAC solution. VERIFICATION REQUIRED.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sanitizer with low QAC concentration- 0ppm-50ppm.

4-501.11 Maintain equipment in good repair. Observed vegetable wash dispenser unable to properly dispense solution.

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 two open employee drinks (no lids) stored on and over prep areas. Only drink in areas away from food prep and storage, from covered drink containers.

6-301.14 Post a handwash sign at each handsink. Observed no hand wash sign at hand sink in men’s restroom. Add hand wash sign.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a large bin of chips, not in use, uncovered. Observed proportioned chips on small, individual trays, uncovered. Protect foods from sources of contamination.

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 soiled immersion blender stored as clean. Observed soiled utensils and interior of food storage containers and lid stored as clean. CDI-All soiled items were moved to the dish area 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 slaw, kale, and pico in reachin unit above 41F. CDI-PIC was able to provide temperature log from earlier in the shift with safe cold holding temperatures. PIC moved listed foods to WIC to quickly cool.

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 opened RTE TCS foods, such as cooked mushrooms, jackfruit bbq, pork loin, and pico, without open dates. Observed house made tator tots that PIC stated were prepared yesterday without a date mark. Observed opened, cut tofu without a date mark. CDI-PIC added correct date marks to tator tots and tofu. VR required within 3 days to ensure open dates are added to RTE TCS foods that are received from the commissary. EHS has also requested product assessments and SOPs for commissary product handling once inside the establishment.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without a head covering or beard guard. Ensure all employees use effective restraints.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of beverage cups and stainless steel food containers. Allow all items to air dry after W/R/S.

4-501.11 Maintain equipment in good repair. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed microwave in disrepair. Interior of microwave is no longer smooth and easily cleanable. Repair or replace.

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 employee drinks observed on prep tables at start of inspection. Do not store employee drinks where food is prepared or stored. REPEAT

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Hand washing sink beside ice machine was blocked by the new margarita machine. Maintain access to hand washing sinks. CDI - PIC moved margarita machine away from hand sink. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer solution at 3-compartment sink measured less than 150 ppm quat. CDI - Solution emptied and refilled with 200 ppm solution. // 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Several pans and baskets found with visible food residue on them and stored as clean. Ensure food-contact surfaces of equipment and utensils are cleaned to sight and touch. CDI - Items taken to 3-compartment sink to be re-washed. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P To-go containers of queso measured 122F in hot holding cabinet. Ground beef and chicken both measured 129F and 128F in hot holding unit. TCS foods shall be held at 135F or above when in hot holding. CDI - Chicken and ground beef reheated and queso 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf No time label on sour cream held on TPHC. CDI - PIC placed 11AM label on bottle. 0 pts.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 employee preparing food on the line was wearing bracelets on wrists. Food employees shall not wear jewelry on their hands or wrists, with the exception of a plain band ring. 0 pts.

4-501.11 Maintain equipment in good repair. Replace torn gasket present on hot holding cabinet door. 0 pts.

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. Employee beverage observed on prep table. Do not store employee drinks where they can contaminate food. Store in a separate area. REPEAT

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Employee observed washing dirty utensils and then went to putting away clean utensils without washing hands. Employees must wash hands when switching from handling soiled utensils to handling clean utensils. CDI - Employee instructed to wash hands.

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 . Most utensils checked today had visible food residue on them - especially sauce bottles. Utensils and food-contact surfaces of equipment shall be cleaned to sight and touch. CDI - Soiled utensils taken to dish machine to be washed.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Red sauce (12-14), mango sauce (12-13), and dirty sauce (12-14) were past 7 days since opening. TCS ready-to-eat foods must be used or discarded within 7 days of preparation/opening commercial package. CDI - Items discarded by PIC. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several stacks of metal and plastic pans were stacked up while still wet and stored as clean. Allow utensils to adequately air dry before stacking. 0 pts.

4-501.11 Maintain equipment in good repair. All 3 sandwich coolers have torn gaskets on their doors. Replace torn gaskets. 0 pts.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No quat test strips at establishment. VR - Verification visit required within 10 days. Send picture of test strips to 980-201-0602 when acquired.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee food bin stored above facility food items in walk in cooler. CDI - move items to bottom shelf. - 0 -

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels missing at hand sink to left of grill. CDI - Paper towels provided. - 1 -

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed 2 squeeze bottles of spray sanitizer above cup lids in dry storage CDI - Sanitizer moved. - 0 -

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed bulk spices and containers of spices throughout facility without labels. Label as needed. - 1 -

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed facility using screen for open air garage doors. Screen not fully closed - about 2 ft of space left unprotected. Fully close to protect against insect or rodent entry. - 0 -

4-502.13 Single-use and single-service articles cannot be reused. Observed single use plastic spoons being reused in few containers of food items in prep top. CDI - Single use spoons discarded and replaced with food grade scoops/spoons. - 0.5 -

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard being used to line prep top in order to absorb extra grease from tortilla frying. Replace with non absorbent material. EHS recommends lining with parchment paper or lid so oil can be easily collected and discarded. - 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 and recontaminate on handles. CDI coached 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P observed food employee donn gloves without first washing hands. CDI coached

6-301.11 Provide soap for handwashing at each handsink. -Pf observed no soap at one hand sink.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on shelf. Not in sanitizer.