AZUL BALLANTYNE

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. EHS observed raw chicken being stored over raw beef in WIC. CDI - PIC re-arranged storage order, no contamination observed. (0) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P EHS observed dish machine unable to dispense sanitizer at correct concentration. EHS primed unit and ran a few cycles and observed 0ppm after each cycle. PIC contacted EcoLab and will move to single service items until unit can be repaired. EHS observed food contact surfaces clean to sight and touch during inspection. 3-day VR required. 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: 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 EHS observed all items in make unit above 41F. PIC stated no items are left in make unit over night. PIC stated items are prepared in the morning and immediately placed into unit for service. PIC stated by doing this, facility was trying to ensure food was fresh each day. PIC stated due to high heat in the kitchen, facility wanted to avoid food being out of temperature. EHS stated that items shall be cooled properly prior to placing into make units for cold holding. Due to high heat and frequency of use items will struggle to cool in make unit. EHS observed ambient temperature of unit at 48F. PIC stated make unit has not been observed in disrepair. Temperatures are checked daily but not documented. PIC stated all food was prepared or removed from WIC at 10:30am. EHS allowed facility to utilize temporary TPHC on items in make unit and instructed PIC to discard items at 2:30pm. EHS provided PIC with TPHC procedure and provided education. PIC stated items will be prepared the night before and placed into WIC over night to cool prior to moving to make unit. EHS emphasized educating food employees on checking temperatures at a frequent rate so that issues observed during this inspection could be prevented. PIC stated facility recently went through some turn over and have had to hire new kitchen staff. EHS stated TPHC is only for temporary use to allow facility to operate, PIC stated make unit will be assessed as soon as possible. 3-day VR required. (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 .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P EHS observed medicine bottle for employee store above make unit co-mingled with dishes. CDI - PIC removed bottle of medicine and placed into office. (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 EHS observed two large cambros of queso actively cooling in WIC. PIC stated queso was prepared at 10am. EHS observed no active monitoring during inspection. PIC stated that procedure is to cool queso in smaller containers without lid. EHS observed one degree change after 30 minutes. EHS provided end education. CDI - PIC instructed food employee to remove items from cambro and split into smaller containers without covering to allow for adequate cooling. PIC instructed food employee to stir every 15 minutes. (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 .

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. EHS observed non food contact surfaces of cooking equipment soiled with food residue. This includes inside of make unit, gaskets of low boy coolers, and around stove top oven used to store extra single service items. EHS advised to increase cleaning frequency to avoid accumulation. (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. EHS observed flooring around kitchen area and dry storage area soiled with food debris. EHS advised to increase cleaning frequency to avoid accumulation. (0)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed employee food stored on make unit above RTE foods. CDI - PIC removed phone and placed into office. EHS advised to designate area for employee belongings. REPEAT. (0.5)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. EHS observed visible food debris present in two hand sinks in kitchen area. EHS advised to use hand sinks specifically for handwashing only. CDI - PIC removed debris from hand sinks and provided education to food employee. REPEAT. (1)

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf PIC unable to provide parasite letter during inspection for undercooked shrimp used in ceviche. CDI - PIC contacted distributor and parasite letter was obtained prior to EHS leaving. (1)

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. EHS observed numerous items in WIC left uncovered after cooling process had been completed. EHS advised to cover all items in WIC once cooling process has been completed. (0)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P EHS observed dish machine dispensing chemical at 0ppm after two wash cycles. EHS primed unit for 30 seconds and ran another cycle. EHS observed concentration at 100ppm. EHS advised to check dish machine daily to ensure it is providing sanitizer at the correct concentration during all times it is used for ware-washing. CDI - After priming, unit worked as should at the correct concentration. PIC provided education for staff and will begin checking concentration daily. 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 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. EHS observed interior of ice machine near ice chute accumulating black residue and debris. Increase cleaning frequency to avoid accumulation. REPEAT. (1.5)

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P EHS observed pan of rice in hot holding well at 43F. Food employee stated rice is cooked and then immediately cooled. Rice is pulled daily as needed and reheated in steam well. EHS advised against this method, stating steam well cannot provide sufficient heat to bring the rice to 165F. Food employee stated rice had been in steam well for 15-20 minutes prior to inspection. EHS observed minimal temperature change after thirty minutes. EHS instructed food employee to change process to avoid missing reheating parameters. CDI - Food employee removed rice and placed in double boiler until rice reach 165F. EHS observed rice at 165F prior to two hour reheating parameters. (0)

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. EHS observed fish in ROP thawing in WIC without slit or entry point for oxygen. EHS provided education. CDI - PIC instructed food employee to cut slits in fish prior to beginning thawing process. (0.5)

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf EHS observed dented cans commingled with others in dry storage area. PIC stated that every delivery items are verified in good condition or sent back to distributor. PIC stated delivery came today, however, due to low staffing missed some items this morning. CDI - PIC removed dented cans and set in office for collection. (0)

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed numerous pans stored clean and still wet. EHS advised to stagger dishes to allow for adequate air drying prior to storage. (0)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed employee belongings being stored on top of dry goods in dry storage and on top of linens used for sanitizing. EHS advised to designate an area for the storage of employee belongings. (0)

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf EHS observed no active managerial control during inspection. EHS observed numerous priority violations. EHS had to correct handwashing during inspection with no oversight from PIC. Multiple cold holding units were not operating properly which resulted in facility voluntary closing. PIC stated kitchen staff takes temperatures regularly but nothing is documented. Queso and black beans were being held at room temperature without any monitoring of temperature. Cooling windows missed with queso prepared earlier today and not effectively cooled to 70 within 2 hours. EHS discussed methods to improve oversight of these items. 10-day VR to observe compliance. (1) A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC stated that the employee reporting agreement was in the office but could not produce a signed copy by end of inspection. EHS provided copies in Spanish during inspection for PIC to review with staff and sign as acknowledgment of training. REPEAT. 10 DAY VR REQUIRED. (1) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee washing hands with gloves on prior to making food for service. EHS stepped in and instructed manager to notify employee to wash hands without gloves then don a new pair. CDI - Employee removed gloves and washed hands before donning new pair. (2)

6-301.14 Post a handwash sign at each handsink. Observed two hand sinks missing hand washing signs. CDI - PIC provided signage to post at each station. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in two hand sinks in the kitchen. EHS advised hand sinks should be used for only hand washing and should not be draining food into sink. CDI - PIC removed food debris and cleaned hand sink. (0)

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black and pink build up around ice chute. Increase cleaning frequency to avoid accumulation. (0)

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 three containers of queso in WIC above 70F after cooling since 11am(see temp chart). PIC stated kitchen staff had taken temperatures but nothing was documented. CDI - Queso was voluntarily discarded due to missing cooling window. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed queso, spinach dip, and black beans sitting at room temperature below 135F. (See temp chart) PIC stated these items are removed from hot holding so that they do not burn. EHS advised that food shall remain above 135F when being held hot. Spinach dip and queso was removed from steam well an hour prior to inspection. CDI - Queso was reheated immediately to 165. Spinach dip and black beans were voluntarily discarded. (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 numerous items above 41F in walk in cooler, make table, and low boy(see temp chart). Some of these items were prepared prior to today. EHS observed ambient temperature of WIC at 44F and make unit at 56F. Facility has voluntarily closed until repairs can be made. Facility shall not reopen until both units are repaired and holding below 41F or permit action can be taken. All TCS foods that were above 41F prepared beyond 4 hours from inspection were voluntarily discarded. Facility has smaller reach in freezers which facility used to store proteins and TCS foods still cooling until WIC is repaired. 3-day VR required. (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 .

3-501.18 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 burrito sauce, carnitas, shredded lettuce, queso, and cooked pork without date marks. EHS advised to date mark all items for seven days and then discard. CDI - Items were voluntarily discarded due to being out of temperature. (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 items in make table and low boy cooler prepared at 11am and placed immediately in cold units before properly cooling down. EHS advised to cool these items down in WIC and/or freezer to quickly cool items before placing in cold holding units. These items were cut and then placed in tightly wrapped plastic bags. EHS observed queso cooling in WIC in large plastic cambros; this queso has not been stirred and missed cooling parameters. EHS advised to place cheese in smaller containers or utilize ice wands while frequently stirring to ensure it cools quickly. CDI - Items from make table and lowboy were moved to freezer to quickly cool. Queso was voluntarily discarded for missing cooling window. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw shrimp and chicken thawing in room temperature water (see temp chart). EHS advised that items thawing shall be thawed under running water below 70F. CDI - Chicken was ran under water with ice added to remain under 70F. Shrimp was moved to working cooler. REPEAT. (1)

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed numerous spices and squeeze bottles without proper labeling. EHS advised to label all items when removed from original packaging. (0)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple containers of spices stored in plastic containers on floor. EHS advised to elevate these items off the ground. (0)

4-501.11 Maintain equipment in good repair. Observed torn gasket on make table preventing door from closing. Observed broken light shield in walk in cooler. Please repair. REPEAT. (1)

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC states new employees are hired with comprehension of employee health policy and reporting agreement, and are not taught. EHS discusses with PIC the need to verify all new staff are knowledgeable of the EHP regardless of prior food service experience. CDI- PIC discusses EHP with all staff present, ensures staff is aware of where educational resources are posted onsite, and has them sign acknowledgement. (-0) EHP form here: https://mecknc.widen.net/s/kwwtzglzzd/food-employee-reporting-agreement---spanish

5-202.12 Provide at least 100F water at handsinks. Observed two hand sinks not connected to hot water, running no warmer than 74F. Bring into repair at earliest opportunity. EHS did observe one hand sink with hot water above 100F. (-0)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bar area 3 comp sink with 0PPM readable bleach in sanitize basin. PIC states bleach is mixed with soap for warewashing at this location. CDI- EHS reviews proper 3 compartment sink and food contact surface sanitizing process with PIC. EHS demonstrates setting up basin and using test strips. Corrected sanitize basin was 100ppm bleach. REPEAT. 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed no sanitize step in use during warewashing at 3 compartment sink. CDI- Staff sets up sanitize basin and rewashes dishes which were not sanitized in the first attempt. (-3)

REPEAT. 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 several TCS items in WIC and cold drawers without date mark. CDI- PIC dates items. EHS reviews proper date marking with staff. (-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 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 several large containers of raw meat cooling inside cold drawers since this morning, not yet at 41F. CDI- PIC relocates items to WIC for rapid cooling. All foods verified with proper cooling rate by end of inspection. (-0)

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw tripas in stagnant water at 1000F in back prep sink. CDI- EHS reviews proper thawing methods with PIC. PIC voluntarily disposes of improperly thawed product and begins with again with running water below 70F. (-0.5)

4-501.11 Maintain equipment in good repair. Observed major leak at bottom of ice machine. Repair at earliest opportunity. PIC should not allow water to pool on ground, and squeegee into drains as often as required to prevent standing water. (-0.5)

5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf. Observed hand sink by walk in cooler door with missing hot water handle and not functioning during inspection. PIC stated they are trying to find a hot water handle. VERIFICATION REQUIRED.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf. Observed PIC unable to provide parasite destruction letter for shrimp used in augachile. According to PIC and menu item is “cooked” only using lime juice. VERIFICATION REQUIRED.

REPEAT 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken and raw beef inside same container in grill drawers. Observed raw beef and raw chorizo in same pan also in grill drawers. CDI: Items were separated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P. Observed food employee wash and rinse metal pans then place as clean without sanitizing. CDI: Items were run through dishwasher. 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 housemade beef stock cooling overnight above 41F. CDI: Item was 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 cooked shrimp cooked last night without a date. CDI: Item was dated. 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 .

3-603.11 (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 footnote on menu not including the statement “items are served raw/undercooked”. VERIFICATION REQUIRED.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of bleach without label. CDI: Item labeled.

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 housemade beef stock cooling in a large plastic container overnight. CDI: PIC and EHS discussed cooling methods. 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 .

REPEAT 4-501.11 Maintain equipment in good repair. Observed grill drawers damaged and being held together with rope. Repair.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility without test strips for chlorine dish machine. VERIFICATION REQUIRED.

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 inside walk in cooler cooked chicken pieces in ziplock bags, mixed with raw beef pieces in ziplock bags which were not sealed making contaact with cooked chicken pieces all in one bus tub. CDI - PIC seperated bags of raw beef and discarded cooked chicken pieces. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer bucket with wet wiping cloths below 50PPM. CDI - PIC discarded wet wiping cloths and sanitizer. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish washing machine dispensing bleach sanitizer at 0PPM. After several failed attempts to get dish washing machine to properly dispense bleach. The dish washing machine was able to dispense bleach at approximately 200PPM. EHS advised PIC to have machine serviced. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed on drying rack two bus tubs with pooling water and food debris housing utensils and equipment that was already washed rinse and sanitized. CDI - PIC moved both bus tubs back to 3-comp-sink. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with food debris on the inside lid and black residue on the inside panels. EHS suggested ice machine cleaning at higher intervals.

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed physical menu with shrimp dish (ceviche) without asterisk to footnote for raw or undercook food. CDI - PIC was able to temporarily correct menus. 10Day VR for corrected menus.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of dry seasoning, cans of tomato, and cooking oil stored on the floor throughout kitchen. CDI - PIC placed items on shelves.

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 metal scoop submereged in dry beans in food container. 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 metal ice scoop submerged in ice inside secondary ice machine. 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 in reach in cooler a container of salsa with blue bowl submerged inside salsa. CDI - PIC removed blue bowl from inside salsa.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed white prep unit style cutting board with deep scratch and scored marks along with a green cutting board. CDI - PIC replaced cutting boards. 4-501.11 Maintain equipment in good repair. Observed two damaged cold drawer doors being held together by rope and tape Observed broken cold water handles at two handwashing sinks. EHS was able to properly wash hands and observed employees washing hands properly. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed two hand washing sinks near dish area and front door area not seal to wall. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed 3-comp-sink not sealed to wall leaving gaps along the wall. CDI - PIC will call for repairs. 4-502.11(A) Maintain utensils in good repair. Observed four white rubber spatulas with burnt handles and flaking apart. CDI - PIC discarded items.

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 both cold drawer gaskets with heavy food and debris build up.

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 three ceiling events with dust and debris build up in need of cleaning or replacement.

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 PIC and lead cook without any knowledge of foodborne disease. When asked about employee health policy PIC stated they don't currently have one. Food service workers just call-out to him. CDI- EHS provided PIC with verbal education, gave out Employee Health Policy poster, and e-mailed PIC Food Health Reporting Agreement.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no documentation for Vomit Diarrheal procedures. PIC stated they just use sanitizer to clean up spills. CDI - EHS verbally educated PIC and gave out Vomit and Diarrheal written procedures in English/Spanish. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employees using hand washing sinks to discard liquids and refill food containers from two different hand washing sinks. CDI - EHS educated PIC and food service workers on proper usage of hand washing sinks.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed queso hot holding in steam table below 135*F CDI - EHS instructed PIC to reheat queso to 165*F. EHS observed queso reheated to proper temperature for hot holding. 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 shredded Mexican cheese and cooked pepper sauce above 41*F. CDI - EHS allowed PIC to place items in WIC to cool down further. EHS observed items cooled below 41*F and held properly in prep unit. 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 .

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed in physical menu asterisk in consumer advisory but it does not follow actual undercooked foods. For example the Shrimp Aguachile is served raw with no asterisk to indicate this in menu. 3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed menu without proper disclosure of raw/undercooked food items. 10 day VR is REQUIRED for menu correction.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed fish thawed in cold draw from the previous day still in reduced oxygen package. CDI - PIC discarded fish.

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 in-use not easily identifiable squeeze bottle near grill with no label and a gallon of yellow liquid. CDI - PIC placed label on both items (butter, and seasoning)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths under green cutting board. CDI - PIC discarded wiping cloths and green cutting board.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stored clean several stainless steal pans wet stacked on dry rack. CDI - PIC moved items to dish area to be W/R/S

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed white prep unit style cutting board with deep scratch and scored marks along a green cutting board. CDI - PIC voluntarily discard green cutting board and will order new one for prep unit. 4-501.11 Maintain equipment in good repair. Observed gaskets torn, hanging, and held together by rope for both cold draws. 4-501.11 Maintain equipment in good repair.Observed gaskets for low boy cooler torn and hanging off door. CDI- PIC will order new gaskets 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed hand washing sink near dish area not seal to wall 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed 3-comp-sink not sealed to wall. CDI - PIC will call for repairs.

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 stored clean clear food container above 3-comp-sink with sticker and glue residue still attached. CDI - PIC move items to dish area for W/R/S.

5-205.15 Maintain a plumbing system in good repair. Observed water leaking from plumbing underneath hand washing sink near WIC.

5-501.17 Provide a covered waste bin in female restrooms. Observed female restroom waste bin tucked under counter with no lid.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed buildup of garbage and cardboard around dumpster/compactor area. 5-501.116 Cleaning Receptacles - (B) Soiled receptacles and waste handling units shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. Observed cooking oil receptacle in need of cleaning and disposal. Recommended to PIC that waste management companies arrive for pickup and cleaning at higher frequency.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC not certified as a Certified Food Protection Manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Unwashed produce stored over washed produce in WIC. CDI- discussion with PIC to store washed produce over unwashed in coolers. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P: Low temp dish machine not sanitizing at end of cycle. Test strip showed 0 ppm chlorine. CDI- sanitizer source switched out, REHS primed machine, and it began sanitizing properly. Check sanitizing solution several times a day with chlorine test strip. 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: found multiple TCS foods in walk-in cooler and prep cooler holding above 41.0 F. Walk-in cooler set at 40.0F. CDI- ambient temperature set to 37.0 F while on site. Food in prep coolers moved to walk-in cooler. 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 : Pans in prep tops not being date marked. CDI- Discussed with PIC that small pans must bear a sticker with same day as bulk product in walk-in cooler. Will check on date marking when checking for approved thermometer in facility on 2/1/24. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . No thin probe thermometer available in facility. Return visit on 2/1/24 to see that thermometer has been obtained.

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. Ice scoop with handle down in ice.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp and raw bacon opened from original packaging stored above ready to eat foods in reach-in freezer. CDI-PIC rearranged food storage. Discussed storage order requirements for coolers and freezers with PIC. 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. Pf Observed large slab of meat thawing at room temperature. Thaw under running water 70F or less, under refrigeration, or as a part of the cooking process. CDI-Employee placed meat into walk-in cooler to thaw under refrigeration. 3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed one thawed salmon filet in walk-in cooler with ROP packaging still in tact. Discussed with PIC thawing methods for reduced oxygen packaged fish per packaging instructions.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed cleaned silverware stored on chemical shelf across from dish machine. CDI-PIC moved utensils to above shelving with other cleaned utensils.

4-502.13 Single-use and single-service articles cannot be reused. Observed single use cup stored in horchata container in reach-in cooler. CDI-PIC discarded styrofoam cup and placed large ladle in horchata with handle out of food.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed buildup of garbage and cardboard around dumpster/compactor area. 5-501.116 Cleaning Receptacles - (B) Soiled receptacles and waste handling units shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. Observed cooking oil receptacle in need of cleaning and disposal. Recommended to PIC that waste management companies arrive for pickup and cleaning at higher frequency.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink (2 liter soda bottle) stored in ice at ice machine. CDI-Bottle removed from ice.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes containing alcohol, drink mixes, and sodas on the floor of facilities bar storage area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed Chili rellenos, corn dogs, and American cheese being held in low boy at prep table above 41F. PIC stated items had been in low boy over 4 hours. CDI: PIC voluntarily discarded items.

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: 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 . Observed a pan of cooked shrimp in low boy that was prepared this morning with no date mark. CDI: PIC placed a date mark on pan of shrimp.

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed menu with consumer advisory that included a reminder and disclosure for steak and eggs that could be cooked to order, however items on menu did not have asterisk to notify consumer's that items may be cooked to order. VERIFICATION REQUIRED

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed refried beans cooling in a covered pan in WIC at an improper rate. CDI: PIC moved beans to shallow uncovered pans and stated he would stir item frequently. EHS satisfied items would cool to below 41F before 6 hour time period.