EL SAZON LATINO RESTAURANT INC

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 . 3-501.17 (C)TCS food combined with additional ingredients or portions of other TCS food shall retain the date marking on the earliest/first prepared TCS food ingredient. -Pf. Observed cooked chicken inside fluatas with cut cabbage that were finishing being prepared today with date marking from today instead of saturday (22nd) when the chicken was originally cooked. CDI - PIC placed secondary date marking sticker on container. 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 spanish cold beverage that containrs milk without any date marking that was prepared satruday. CDi - PIC placed date marking stickers on beverage dispenser. Observed cut cabbage inside WIC without any form of datemarking. PIC stated cabbage was cut saturday. CDI - PIC datemarking stikcer placed. 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed active manual ware washing with wash compartment containting bleach and detergent mixed together. EHS instructed PIC to not mix chemicals and to only use approved detergent for wash compartment. CDI - PIC drained wash compartment and rewashed equipment that was active air drying.

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 rusted wired storage racks in WIC. Repair or replace. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed two double door RIC that states on data plate for packed beverages only. PIC was using equipment for TCS salsas and TCS vegetables. CDI - PIC moved items to lowboy cooler. 4-501.11 Maintain equipment in good repair. Observed hood system with three blown bulbs with housing filled with liquid substance. PIC will call for repairs.

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 walls near fryers with metal panels detaching from wall and paint chipping on walls where prep table is located. PIC will have metal panels secured to wall.

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 containers of uncovered raw chicken stored directly over uncovered raw chorizo and cut beef in WIC on storage shelf. CDI - PIC corrected storage order and EHS gave out storage order guides.

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 near front register containers housing self service plastic forks, spoons and knives facing upward. CDI - PIC inverted items.

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 large wooden paddle with deep grooves and score marks used for preparing TCS foods. CDi - PIC voluntarily discarded item. PIC will obtain stainless steel or sealed wooden paddle. 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 several unsealed stone mortar and pestle sets used for TCS foods. CDI - PIC will discontinue issue and obtain properly sealed mortar/pestle sets.

REPEAT 6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed hood filters with heavy grease build up and 3 out of 6 light bulb housing filled with brown liquid. Increase frequency of maintaining hood system clean and light bulb housings in good repairs.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw pork and beef in secondary ziplock bags stored over cooked beef and frozen vegetables and fruits in secondary ziplock bags in WIF. CDI - PIC rearranged raw foods from cooked/RTE foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed raw chicken thawing in prep sink with no running water. CDI - PIC separated chicken and turn on the cold water knob.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed white/clear food containers above 3-comp-sink wet stacked. CDI - PIC moved items back to 3-comp-sink to be W/R/S and stacked containers to allow for proper air drying.

REPEAT 6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed hood filters with heavy grease build up and 3 out of 6 light bulb housing filled with brown liquid. Increase frequency of maintaining hood system clean and light bulb housings in good repairs.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed two boxes of unwashed tomatoes stored above three shelves of washed produced for example; (tomatoes, cucumbers, onions, peppers.) CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 (C)TCS food combined with additional ingredients or portions of other TCS food shall retain the date marking on the earliest/first prepared TCS food ingredient. -Pf. Observed in reach in cooler cooked pork and cooked beans inside raw pupusas with incorrect date marking of when the pork and beans were actually cooked. CDI - PIC was educated on date marking pupusas the with the date marking of when the TCS first cooked. PIC changed the date marking to the previous date. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed four clear containers on storage sheld of vinegar not labeled. CDI - PIC labeled containers.

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 large unsealed wooden paddle used to prepare tcs and non-tcs foods with chips and cracks throughout paddle. CDI - PIC voluntarily discarded paddle. 4-501.11 Maintain equipment in good repair. Observed a few tongs and rubber spatulas with metal handles. CDI - PIC voluntarily discarded items. 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 rusted wired shelving throughout kitchen and in WIC/WIF. Wired racks need replacement. 4-501.11 Maintain equipment in good repair. Observed ice build up inside WIF on HVAC unit and plumbing. Observed frost forming on door seals on WIF. 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 in-use a few non food grade containers housing herbs and spices. PIC will obtain NSF containers.

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 a few food containers stored clean above 3-comp-sink with manufacture sticks and adhesive still attached.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed prep sink with out any form of back flow prevention. PVC pipes for prep sink are inside floor drain. 3DAY VR for correction.

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 two ceiling vents with heavy rust and debris build up near WIC door. Increase frequency of cleaning.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed hood filters with moderate grease build up. Increase frequency of cleaning hood filters.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed food employee use handsink to fill up a pot with water. -CDI- EHS educated food employee on proper use of handsink. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw chorizo commingled with RTE sausages. -CDI- PIC relocated items. **REPEAT** -3- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed pupusa bread stored on top of cloth. -CDI- PIC relocated items.

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- Observed cutting board at prep unit that was in use for cutting food that had not been W/R/S since prior night (more than 4 hours). -CDI- PIC moved items to dishpit 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 . 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P- Observed food employee place item on drying rack after cleaning without following a proper sanitizing step. -CDI- EHS educated food employee on sanitizing after washing and food employee placed item in sanitizer water. -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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in prep unit and RIC above 41F. Refer to temperature chart. Observed ambient air of RIC and prep unit above 41F. Refer to temperature chart.. -CDI- PIC voluntarily discarded items in not prepared today or that had been in unit for less than 4 hours. **REPEAT** -3- **3 DAY VERIFICATION REQUIRED** **PREP UNIT TO BE HELD ON TIME UNTIL REPAIRS CAN BE MADE** 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 rice and pupusas prepared today cooling at a low rate. Rice was found cooling in full metal container and pupusas were found cooling in RIC wrapped in food paper and foil and stacked on top of each other in bus tubs. -CDI- EHS educated PIC on proper cooling methods and PIC separated items into smaller 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 .

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

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed rice scoop handle stored in rice. -CDI- PIC removed. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed heavily soiled in-use utensil container and water temperature of 109F. -CDI- PIC placed items at 3-comp sink to be W/R/S and replenished hot water supply. **REPEAT** -1-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed “household use only” blender”. Replace. -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 dirty/rusty vents in need of cleaning and replacement. -0-

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

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 not follow a thorough hand drying method (food employee dried hands on apron). -CDI- EHS educated food employee on proper handwashing procedure 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 2 food employees wash hands and not use a barrier to turn off faucet. Observed food employee sweeping and start to return to food prep without washing hands. -CDI- EHS educated food employees on when to wash and all washed hands. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw chorizo commingled with RTE sausages and mixed veggies. -CDI- PIC relocated items. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed cooked rice stored in grocery store bag. -CDI- PIC voluntarily discarded.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed chlorine sanitizer at 3-comp sink at 10ppm. -CDI- PIC corrected concentration to 50ppm. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 PIC reheat birria meat up to 140F. -CDI- EHS educated PIC on proper reheating procedures and food employee reheated items to 183F. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed tamales and al pastor meat hot holding below 135F. -CDI- PIC voluntarily discarded tamales and reheated al pastor meat to 203F. -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 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 in prep unit and RIC above 41F. Refer to temperature chart. EHS observed items filled past fill line, items were found at temperature in lower portion of containers. Per PIC, prep unit has been in use and was open. -CDI- PIC placed items in WIC to cool back down and voluntarily discarded items in RIC. **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 .

3-501.18 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 2 containers of bean pupusas and one container of loroco (flower and cheese) pupusas date marked 1/28 (discard 2/3). -CDI- PIC voluntarily discarded. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 chicken, beans and ground beef cooling at low rates. Chicken and beef was found cooling in plastic container stacked tightly on top of each other. Beans were found cooling at ambient air with vented lid. -CDI- EHS educated PIC on proper cooling methods and PIC separated items into smaller containers to facilitate air flow and 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed flying pests in dish pit area and near dry storage area. Per PIC, Orkin comes out regularly for maintenance. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of yuca on floor in freezer. -CDI- PIC relocated items. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in 10ppm chlorine. -CDI- PIC corrected concentration to 50 ppm. -0-

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed rice scoop handle stored in rice. -CDI- PIC removed. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed heavily soiled in-use utensil container and water temperature of 129F. -CDI- PIC placed items at 3-comp sink to be W/R/S and replenished hot water. **REPEAT** -0.5-

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 cooked rice stored in plastic grocery bag. -0-

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch. -P- Observed no air gap at 3-comp sink.

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 pork chops stored under raw beef in WIC. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed cut cabbage, 2 caldos and Housemade salsas with no protective coverings in WIC. -CDI- PIC covered items. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in prep unit above 41F. Refer to temperature chart. Observed ambient air of unit at 47F. Per PIC, items had just been refilled. -CDI- PIC placed items on TPHC. PIC to maintain items on TPHC until unit has been repaired. **3 DAY VERIFICATION REQUIRED** **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 .

3-501.15 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 items prepared today cooling at a low rate. Items were found cooling at ambient air for extended amounts of time in very full containers. Once items were placed in freezer, lids were kept on items. -CDI- EHS educated PIC on proper cooling methods and PIC separated items into smaller containers and placed items in WIF on an ice bath 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-

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed soil/residue buildup in container for storage of in use utensils. -CDI- PIC replaced container. -0-

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 hot water at 98F during manual warewashing. -CDI- PIC corrected water to 113F. -0-

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf.- Observed several risk factor violations during inspection. -CDI- EHS educated PIC. **REPEAT** -1- Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at the start of the inspection. -CDI- PIC with CFPM arrived about 30 minutes after the start of the inspection. -0- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 2 food employees wash hands for less than 20 seconds. -CDI- EHS educated both on proper handwashing techniques and both rewashed hands. **REPEAT** -2- 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 2 food employees wash hands and not use a barrier to turn off the faucet thus recontaminating hands. -CDI- EHS educated both on using barriers to turn off faucet and both rewashed hands. 2-301.15 Only wash hands in handwashing sink. -Pf- Observed 2 food employees wash hands at 3-compartment sink. -CDI- EHS educated both on washing hands at handwashing sink and both properly washed hands at handwashing sink.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed garden spray hose stored in handwashing sink. Observed food employee use handwashing sink to fill up a container. -CDI- EHS educated PIC on proper use of handwashing sink. **REPEAT** -2- 6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap dispensing from dispenser at handwashing sink near 3-compartment sink. -CDI- PIC provided pump soap.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed 2 food employees washing gloved hands. -CDI- EHS educated both on removing gloves before washing hands. -0-

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 moved items to dish pit 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 .

3-501.14(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 beef prepared yesterday at 59F. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed several items in prep unit above 41F. Observed items in RIC and WIC above 41F. Refer to temperature chart. Per PIC, items had been out for prep. -CDI- PIC placed items in WIC or WIF to cool back down. EHS educated PIC on methods to help maintain temperatures for items in prep unit; metal containers, keeping lid closed and not filling containers up as much. **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 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 items improperly date marked; ham 9/26-10/3 (discard should be 10/2), hot dogs 9/28-10/5 (discard should be 10/4), salsa ranchera (containing cut tomatoes) 9/24-10/1 (discard should be 9/30), and bean empanadas 9/28-10/5 (discard should be 10/4). Observed cheese pupusas date marked 9/22 & 9/23 (discard 9/28 & 9/29). Observed cut tomatoes, curtido, cut cabbage, and cut lettuce in prep units with no date. Per PIC, items were prepared yesterday. -CDI- PIC properly date marked items and voluntarily discarded items past date mark. EHS educated PIC on proper date marking system. **REPEAT** -3- 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 .

3-501.19(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- Observed no time stamps on items being held on time. -CDI- PIC placed time stamp on 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 beef prepared yesterday that did not properly cool. Observed items cooling in ambient air at a low rate. -CDI- EHS educated PIC on proper cooling methods and PIC discarded of items prepared yesterday and placed other items in freezer to facilitate rapid cooling. **REPEAT** -0.5- 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in dish pit area and especially at dry storage area near door. **REPEAT** -1-

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

4-501.16 (A) Do not use a warewashing sink for handwashing. Observed two food employees use 3-compartment sink to wash hands. -CDI- EHS educated PIC on washing hands at handwashing sink. 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- Observed food employee manually warewashing dishes at 3-compartment sink; sink was set up as sanitizer-rinse-sanitizer. -CDI- EHS educated PIC on using a proper 3-step W/R/S procedure at 3-compartment sink and PIC corrected water. -0-

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf.- Observed several risk factor violations during inspection. -CDI- EHS educated PIC. -1- Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

2-301.12 (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 2 food employees wash hands for less than 20 seconds and not use a barrier to turn off faucet. -CDI- EHS educated food employees on proper handwashing techniques and both 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 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P- Observed PIC handle raw meat and then begin to don gloves to work with RTE meats without handwashing. Observed food employee don gloves over gloves to handle raw eggs and then remove top layer of gloves to go back to working with RTE food. Observed food employee handle raw fish and then change gloves to handle RTE food without a proper handwash. -CDI- EHS educated all on proper glove change and washing hands after handling raw meats and all washed hands. -0-

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at handwash sink in employee bathroom. -CDI- EHS provided PIC with sign. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed cup stored in handwashing sink. -CDI- PIC removed. -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.- Observed pork stored in front of beef and chicken in prep unit. Observed chicken stored behind beef in prep unit. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw bacon and raw chorizo intermingled in a container with RTE deli ham and hot dogs. -CDI- PIC relocated items. **REPEAT** -3- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed chicken, salsa ranchera, raw ceviche, fried chicken, shredded lettuce, cooked corn and several other items in WIC with no protective covering.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris and greasy residue on dishes stored as clean. -CDI- PIC moved items to 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 .

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 cooked veggies (carrots, potatoes and corn) prepared more than 2 hrs ago at 80F in RIC. Observed cut cabbage prepared yesterday at 46F in WIC. Observed housemade shrimp broth and beef broth prepared yesterday at 42 & 43F. Observed raw chicken prepared yesterday at 42F. Observed 2 containers of raw beef prepared yesterday at 43-44F. -CDI- PIC voluntarily discarded of all items except for raw meats which were placed in freezer to cool back down. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed jalapeños, corn tamales and plantains hot holding below 135F. Refer to temperature chart. -CDI- PIC voluntarily discarded. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 raw chicken, raw beef and 2 types of cut cabbage, and cut lettuce above 41F in prep unit. Observed refried beans above 41F in WIC. Refer to temperature chart. -CDI- PIC placed items in prep unit to cool back down. EHS educated PIC on not filling prep unit containers all the way to the top. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 hot dogs, deli ham, Queso fresco and mozzarella cheese in prep units with no dates. Observed cheese pupusas date marked 5/29 (discard 6/4) in RIC. Observed housemade chipotle salsa (containing canned chipotles) date marked 5/26 (discard 6/1), salsa Roja date marked 5/29 (discard 6/4), and bean tamales with no date in WIC. Observed frozen cooked meats with no date marks. -CDI- PIC voluntarily discarded items past date and properly date marked other items. **REPEAT** -3- 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 bottle with no label. Per PIC, items were grill cleaner. -CDI- PIC properly labeled. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. -P- Observed bottle of raid. -CDI- PIC voluntarily discarded. -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 items prepared yesterday still above 41F. Observed items prepared today more than 2hours ago above 70F cooling in RIC. Observed salsa Verde, and corn cooling at ambient air in plastic containers filled to the top in water baths with no active stirring. Observed horchata prepared today cooling in WIC in plastic container with lid filled to the top stored below other containers. -CDI- EHS educated PIC on proper cooling methods. Items prepared yesterday and still above 70F from more than 2 hours ago were discarded. Items cooling today were separated into smaller containers and placed in freezer to rapidly cool down. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flying pests in dishpit/clean dish area and in both dry storage areas. -0-

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop handle stored in rice. -CDI- PIC removed. 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 handles stored in ice and sugar. -CDI- PIC removed. -0-

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

4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils. -Pf- Observed pots and pans too large to be submerge in 3 compartment sink. **10 DAY VERIFICATION REQUIRED** -0.5-

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed missing soap at the back kitchen hand sink and the employee bathroom. CDI - Manager provided during inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw steak being stored above salsa in the walk-in cooler. CDI - Item was moved to the correct order.

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 barbacoa and carnitas in the walk-in cooler that were older than 7 days. CDI - Items were voluntarily discarded. Repeat

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed a bottle of Tylenol stored above a prep table. CDI - Item was removed.

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 salt and sugar containers with no label. Repeat. 3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food (MILK) -Pf. Establishment is currently packaging Cut Mango and Cream Cheese. REHS worked with PIC to write examples of correct labels. Verification required.

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocados in the prep cooler with stickers still attached

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils being stored in 111 degree water. Repeat. 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. Observed two knives being stored in the soiled gap between the prep cooler and a table.

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

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. Observed melted spatula handles on several utensils. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed two "household use only" blenders.

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

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food employee engage in multiple tasks including handling unwashed produce, moving boxes and other equipment. Observed employee return to make-line with no glove change or hand wash. CDI - Employee was pulled from make-line, and washed hands properly before donning new gloves and returning to make-line.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel at hand sink beside 3 compartment sink. CDI - Napkins were placed at the sink. Work order has been put in to have paper towel dispenser replaced.

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 Salsa Verde, Beef Soup, and Charro Beans above 41F inside the WIC. CDI - All items above 41F were voluntarily discarded. EHS 3 day VR.

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: 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 chicken, Queso, and salsa verde with no date marking. CDI - PIC stated that items were prepared the previous day and the correct dates were added. Observed coconut milk held past 7 days (6/28). CDI - Item was discarded.

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 pork and cheese filling for Pupusas cooling at a rate of 0.04F/minute. CDI - Large zip lock bag was opened to increase cool air flow for rapid cooling.

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 salt and oil containers unlabeled. CDI - Containers were labeled.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed utensils used on the grill stored in water below 135F at 108F.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed steak, chicken, beef tongue, and pork all under 135F. CDI: all meat were placed on the flat grill to reheat to 165F or above. REPEAT VIOLATION -3- 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 Observed diced tomato, pico, feta cheese, hotdog, shredded lettuce, shredded cabbage, slaw, and mozzarella in the flip top unit cold holding above 41F. Per PIC, all items have been placed there around 7AM this morning. CDI: all items voluntarily discarded. EHS educated PIC on cold holding temperature and during observation, PIC realized that the unit was off and was never turned on. PIC turned on unit and unit is now starting to read 41F and below. -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 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 sugar and flour container unlabeled. -0-

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed container of water used to store cooking utensils at 84F. CDI: water changed and placed over the stove range. -0-

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 dishes being sanitized at oppm chlorine sanitizer. CDI: PIC added more chlorine sanitizer and is now reading 50ppm-100ppm. -1.5-

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 pork and chicken on the steam well at 121F. Per PIC, items have been there for about 45mins to an hour. CDI: PIC reheated to 165F and placed back on the steam well. REPEAT VIOLATION -3-

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed chicken and beef thawing with running water at 112F. CDI: hot water was changed to cold water at 68F. EHS discussed with PIC on water temperature for thawing. -0.5-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink across the ice machine. CDI: paper towels provided. -1-

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 chicken, pork, and tamales under 135F. Per PIC, items were placed on the steam well about an hour ago. CDI: items were reheated to 165F and above before end of inspection. -1.5-

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a squeeze bottle of oil unlabeled at the cook line. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloths stored on the counter. -0-

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 ice scoop stored within the ice in the ice machine. -0-