BRAZILIAN EATS & TREATS

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Rice below 135F 2 hours. Rice cooker just broke employee left to purchase new one. If any rice left at 2pm, will be 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 .

4-501.11 Maintain equipment in good repair. Rice cooker broke this morning. New ANSI certified rice cooker brought in to replace broken cooker. No points deducted.

6-303.11 Provide required lighting intensity. Observed single bulb out over vent hood. Per PIC, servicing company is coming 6/8. PIC contacted company to let them know replacement bulb needed for hood system.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee pick up item off of floor then proceed to handle containers of food items without changing gloves. CDI: Food employee changed gloves and washed hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knives, peeler, grater, and multiple plastic lids with food debris and greasy residue. CDI: Items were placed to be rewashed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cut tomatoes and cut lettuce above 41F, items were sitting out on counter at room temperature. CDI: Items were placed in refrigeration to cool. All other cold holding was correct. 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 .

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed facility with cooked/cooled chicken and ground beef. Permit states no primary cooling due to lack of equipment. Facility has the following equipment2 door reach in freezer, 1 door reach in freezer, 2 door reach in cooler, 1 door reach in cooler and 2 3 door lowboys. EHS did not observe any cooling violations during inspection. CDI: Facility to discontinue cooling or provide SOP of cooling practices and demonstrate how cooling will be tracked/documented. EHS will conduct a long term compliance visit.

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 in spray bottles used for baked goods without labels. CDI: Items were labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth being stored on prep surface.

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 minor food debris in bottom of reach in freezer and debris/grease build up on fryers. Clean as needed.

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 throughout establishment with build up. Observed ceiling vents with dust build up. Clean as needed.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed many dented cans being stored in conjunction with unadulterated cans in dry storage area. CDI - PIC removed to be returned. 1 pt.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed many dishes being sanitized in three compartment sink not properly submerged in sanitizer solution. CDI - Sanitizer compartment filled to cover all dishes in sink. 1.5 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 .

3-501.15 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 various foods cooling while in covered plastic containers in RIC. Food items were not cooling hastily. CDI - Items moved to RIF. Cooling rate increased. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of onions being stored on shelving unit adjacent to handsink with no barrier to protect the food from water. CDI - PIC added barrier to shelf. 0 pts.

4-502.13 Single-use and single-service articles cannot be reused. Observed various single use containers that had been washed and reused to store various foods throughout kitchen during inspection. Ensure single use items are properly disposed of after their initial use. 0.5 pts.

4-502.11(A) Maintain utensils in good repair. Observed strainer being stored as clean while visibly damaged and fraying during inspection. CDI - PIC voluntarily discarded. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed unopened employee beverage being stored above RTE foods in veggie RIC during inspection. Ensure all employee food and beverages are stored in a manner that does not promote contamination of customer foods. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat less than 50PPM inside sanitize basin of 3 comp sink while in use to sanitize dishes. CDI-PIC empties and refills to 200PPM. (-1.5)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in solution of less than 50PPM quat. CDI-PIC remakes sanitizer solution to proper concentration. (-0)

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 undated containers of open lettuce in back RIC. CDI- PIC dates items. REPEAT. (1.5) 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 .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef stored above RTE cheese in mini RIC. CDI- PIC moves beef to bottom level of RIC. REPEAT. (-1.5)

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 opened package of sliced deli ham without date mark. CDI- PIC labels ham with correct date of opening. No escalation of points due to improvement from last inspection for date marking. (-0)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in 0PPM quat mixture on prep table. CDI- PIC remixes with correct concentration. (-.05)

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored above raw beef in RIC. CDI- PIC rearranges items so chicken is exclusively on the bottom. (-0) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 several items inside middle RIC with early June prep dates (06/06, 06/11). CDI- PIC immediately discards expired items. (-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 tightly wrapped bags of deli ham cooling inside middle RIC with no drop in temperature after 45 minutes. Middle RIC and tightly wrapped product not a sufficient method to cool items. CDI- PIC relocates to RIF and discusses with food handlers how to rapidly cool deli ham in RIF before moving to cold holding. Deli ham reaches 41F within 30 minutes of placement in RIF. (-.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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf EHS observed no vomit and diarrheal poster. CDI EHS gave poster to PIC to post. -.5 points For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed sliced ham in reach in cooler at 45f. PIC states that ham was just used for prep. CDI ham was placed in reach in freezer to cool down to 41f. -0 points 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 .

EHS observed cooked yuka with cheese, beef and ham in display case. PIC stated that these items were held on time but did not have time stickers or TPHC procedures. CDI EHS filled out TPHC document and placed time stickers on TCS foods. Repeat -.1.5 points

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. Observed facility holding TCS foods in display case (empanadas and chicken coxinha) on TPHC without written documentation. PIC stated that items are only kept inside unit for no more than 2 hours and then discarded. CDI-EHS provided documentation to PIC and assisted with procedures/time marking. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 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 bottle of oil and container of salt unlabeled on cook line. CDI-Employee labeled items.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some flies in facility and kitchen. Keep working to prevent and eliminate pests.

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

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 drink stored next to rice cooker and with baking ingredients. Store employee drinks in a designated area. CDI - food employee removed drinks.

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 rinse hands in prep sink and use sanitizer bucket to sanitize hands. CDI - EHS directed employee to wash hands with soap and water at a designated hand sink. 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 use bare hands to turn off faucet after washing hands. CDI - EHS directed employee to rewash hands and use paper towel to turn off faucet.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shell eggs stored over onions and sauce. REPEAT. CDI - PIC rearranged food storage. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed peppers stored over prepped garlic in reach in. Observed unwashed onions stored over sauce on shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed shredded chicken stuffing cooked on previous day in reach in at 55 F. CDI - PIC voluntarily discarded. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed items in hot display case below 135 F. See temp chart. REPEAT. CDI - Items were cooked less than an hour ago and placed on TPHC. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed condensed milk at coffee station at 63 F. CDI - PIC placed condensed milk on TPHC. 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 .

3-501.15 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 shredded chicken stuffing from previous day in reach in at 55 F. Stuffing was covered in a deep, plastic pan. CDI - PIC voluntarily discarded and will uncover food and use freezer for foods that need to cool quickly. 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 unlabeled containers of food in prep room and cook line.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed residential-use mini fridge used to store food on cook line.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. Observed in-use wash water at 95 F. CDI - food employee remixed wash solution above 110 F.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at rear hand sink. CDI-Employee restocked paper towels.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw chicken stored over RTE foods in the reach in cooler. CDI-PIC voluntarily discarded chicken.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed quat sanitizer solution being used in 3 comp sink and sanitizer buckets at 50 ppm. It appears that the chemical mixing is not calibrated correctly. CDI - EHS assisted PIC in manually preparing sanitizing compartment at correct ppm. ***3-DAY VERIFICATION REQUIRED.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed corn empanadas at 122F, ground beef empanadas at 123F, and chicken pastry holding at 66F. PIC indicated the chicken pastry had been placed in the reach in cooler after prep and then the hot holding unit. CDI-Items were reheated to 165F.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes in sani buckets at low sanitizer concentrations. CDI-EHS assisted PIC in making properly concentrated sanitizer.

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 utensil handles stored down in large bins of baking ingredients, making direct contact with contents. CDI-Employee moved handles were moved into the upright position.

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 takeout containers stored with the interior facing up under the register and in the back prep space. CDI-PIC inverted items too avoid contamination.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed Pic demonstrated insufficient knowledge of food safety. Specifically failure to ensure time temperature control for safety foods maintained at correct temperatures, temps for cold hold, hot hold and cooling parameters for cooling hot foods as well as failure to ensure utensils are properly sanitized and employee health. CDI coached

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 observed insufficient knowledge of employee health. CDI coached, handout given

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety observed not in compliance yet CDI handout given

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 personal items and beverages throughout kitchen, stored with clean utensils or food for public. CDI removed

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed towel dispenser full but made inaccessible by the placement of food preparation equipment directly in front of. CDI removed

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety observed raw shell eggs stored above ready to eat foods. CDI removed

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY observed sanitizer in utensils sink and multiple red buckets to be 0 ppm quat. CDI. Quat jug dry. New jug added primed and tested at 200 ppm

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cooked chicken in container at 73°. Cooking completed 3 hours ago. Made empanadas in refrigerator at 71 °CDI discard

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed empanadas hot holding at 129° assorted cheese, meat or vegetable pastries at 119-131°. CDI placed on temporary tphc

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf observed facility cooling hot foods at room temperature and in refrigeration not designed by manufacture to cool hot foods. CDI discarded

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-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 no thin diameter thermometer. VR

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of onions on floor in back room. CDI. Removed

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed multiple domestic containers throughout kitchen.