ARBOL EATERY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pico (reach in cooler), lettuce, pico, pastrami, and pepp. All recorded above 41F. Products were overstacked in flip top cooler. Do not overstack. CDI - Discarded. EHS will follow up on cold holding to assure compliance. If compliance cannot be met an ITS will be issued. 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 .

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Lettuce stored on green shelf above 3 comp. Sink. CDI - Discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Shredded pork, shredded chicken, lettuce, Cole slaw salad, beans, chicken salad in reach in all recorded above 41F. Unsure cause of temp. Abuse but suspected ambient cooling issues. PIC stated beans were cooled down in an ice bath. Cooling of TCS foods is prohibited per permit. REPEAT. CDI - Foods 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 Deli meats, pre cooked bacon, lettuce, and pepp. All recorded above 41F. CDI - Discarded. Reach in cooler was very stacked. Do not overstack coolers as it restricts air flow. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 Incorrect labels on lettuce and deli meats, Employees were re filling foods without changing dates. CDI - Discarded. Assure dates are changed when food products are changed. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Sanitizer bleach recorded at 0ppm. CDI - Exchanged for new bucket.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Beans and sliced turkey in reach in cooler recorded above 41F, CDI - Discarded. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 Sliced turkey, prepped sandwiches not dated. CDI - Turkey discarded, sandwiches dated as PIC knew date of prep. 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 prepped fruit cups in display cooler recorded at 62F, They were prepped 40 minute ago and cooling incorrectly. CDI - Moved to freezer for cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine is not recording 100ppm chlorine - recording 0ppm chlorine. Sanitizer tube is hooked to a chlorinated detergent. Switch to a chlorinated sanitizer. Further, machine is very soapy and does not appear to be draining well. Repair. VR. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cheese and milk recorded above 41F, CDI - 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Two unlabeled food items in reach in freezer. Could not identify food product, Discarded. REPEAT

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Household rice cooker present. Removed and buy commercial rice cooker.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer at dish machine recorded at 0ppm bleach. CDI - Unit primed and recorded at 100ppm For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Soups that were cooled down yesterday recorded at 45F. CDI - Discarded. Per Permit conditions, Cooling of TCS Foods is prohibited. Discontinue cooling of TCS Foods or face permit action. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf In house shredded chicken and pork cooling in tubs with lids on. CDI - Moved to freezer for cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine connected to a Quat bucket. Dish machine cannot pull Quat sanitizer. Obtain bleach sanitizer. VR. Facility will use 3 comp. Sink until bleach obtained. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pico, cheese, ham, lettuce all recorded above 41F. CDI- All 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Bleach sanitizer in 3 comp. Sink recorded too strong. CDI- Diluted with water.

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety PIC did not provide information pertaining to employee health policy today. CDI provided EHP poster and link to EHP additional info.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety PIC did not provide written procedures for vomiting and diarrheal events. CDI provided V&D poster and link to additional information.

3-201.11(A) Use food from approved sources only.-P 3-201.11(B) Food prepared in a private home many not be used in a food establishment.-P Observed multiple containers of cooked chicken, pulled pork, cooked rice stored in refrigeration that per owner was prepared at his residence. CDI -All food prepared off site was discarded or removed from the premises. PIC understands that all proteins must arrive at the establishment in precooked/commercially packaged form. 30 day ITS is being issued. PIC must immediately discontinue use of food items being prepared off site as this is a direct permit violation. Verification required within 3 days.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed toxic chemicals being stored on utensil sink. Sink was set for air drying of cleaned untensils. CDI relocated items. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle containing chlorine sanitizer. CDI labeled as sanitizer.

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI Observed food thermometer was not working. CDI add battery to thermometer

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf PIC did not provide QAC test strips to test dish machine sanitizer. Verification required within 10 days.