MAR & TIERRA RESTAURANT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs being stored behind RTE food items in a flip top. Also observed raw shrimp being stored over RTE food items in a low boy unit. -CDI- Storage order was rearranged. REPEAT*** (3 pts) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cooked yuca that was cooked and was intended to cool form the night prior. Item did not cool within the proper cooling parameters and was recorded at 61F. PIC stated that yuca had not been removed since last night. -CDI- Yuca was voluntarily discarded. Improvement from last inspection. Points not escalated. REPEAT*** (1.5 pts) 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one container of whole raw chicken on the floor in the WIF. No contamination was observed. -CDI- PIC placed the chicken on a shelf. (0 pts)

4-501.11 Maintain equipment in good repair. Observed several damaged/torn gaskets throughout the facility. Replaced the necessary gaskets. (0.5 pts)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed polled water in the bottom of the cook-line flip top unit. Keep unit free of pooled water. (0 pts)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs being stored behind RTE food items in the flip top units. -CDI- Storage order was corrected by placing the eggs in front of the RTE foods to help prevent the risk of contamination. Due to the different circumstances from the las inspection, points are not escalated. REPEAT*** (1.5 pts) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed Flautas and pico that had been prepared and cooled from the day prior to inspection above 41F. Items did not reach the appropriate cooling parameters. -CDI- PIC voluntarily discarded the necessary items. (1.5 pts) 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 .

3-501.18 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 3 items in a flip top that were not date marked. PIC stated that they were from the day prior to inspection. -CDI- PIC correctly labeled the necessary items. (0 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 spray bottles that were not labeled with the contents inside. -CDI- PIC immediately labeled the bottles. (0 pts)

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 Flautas and pico that had been cooling in deep, large, plastic containers that were unable to allow the products to cool correctly. -CDI- PIC voluntarily discarded the necessary products. (0.5 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 an oyster shucking tool that was made out of wood that was absorbent and not easily cleanable. -CDI- PIC removed the piece of equipment.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food that had been dumped into the hand sink on the cook line. Also observed a spoon being stored in the same hand sink. -CDI- Spoon and food was removed. (0 pts)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs being stored directly over cooked chicken wings. Also observed raw shell eggs being stored behind RTE foods in a flip top unit. No contamination was observed during inspection. -CDI- Storage order was corrected. (1.5 pts) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw shell eggs that had been left out over night at 63F. Also observed heavy whipping cream that had been left out over night that was at 62F. -CDI- Items were voluntarily discarded. REPEAT*** (3 pts) 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed stickers still on avocados that were said to be washed. Remove stickers before washing fruits and vegetables. (0.5 pts)

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop handle in direct contact with ice while being stored. -CDI- Ice scoop was removed. REPEAT*** (0.5 pts)

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 a few stacks of metal insert containers wet stacked while said to be clean. Separate to allow proper air drying. Due to severity, points not taken. (0 pts)

5-205.15 Maintain a plumbing system in good repair. Observed leaking faucet at mop sink. Repair leaking faucet. (0 pts)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken at 74F while said to be hot holding. PIC stated that it had been out for a little over an hour. -CDI- Employee reheated the fried chicken in the fryer to 190F. (0 pts) 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 3 separate containers of salsa being held in a flip top unit above 41F. PIC stated that they do salsas had been in there from the night before. -CDI- PIC voluntarily discarded the necessary food items. Due to improvement from last inspection, points are not escalated. (1.5 pts) 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 .

3-501.13 (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 ground beef and beef short ribs thawing under water that was 78F. Thawing frozen items under running water is an approved thawing method so long as the water is 70F or below. PIC stated that they were just about top start cooking the beef. -CDI- Water was turned off and the beef was cooked. (0 pts)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a large amount of fruit flies in the back left corner of the facility near the rear entrance. Service the facility for pests. REPEAT*** (1 pt)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in a QUAT sanitizer solution at 0ppm. -CDI- Sanitizer solution was replaced with new solution at 200ppm. (0.5 pts)

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed the ice scoop handle being stored in direct contact with the ice in the ice machine. -CDI- PIC removed the ice scoop. (0.5 pts)

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. Observe low aground throughout the facility. Repair low grout. (0 pts)

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee use keys to change paper towel dispenser and begin to return to food prep without washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at handsink. -CDI- PIC replenished paper towel supply. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw salmon and beef stored over RTE hot dogs in WIC. Observed raw shrimp over margarine in lowboy. -CDI- PIC corrected storage order. **REPEAT** -3- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed food employee use gloved hands to use keys to open paper towel dispenser and begin to return to food prep without changing gloves. -CDI- EHS educated food employee on proper glove usage and food employee discarded gloves. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food in WIC, RIC, and prep units with no protective coverings. -CDI- PIC covered items.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed food debris and buildup inside of microwaves. Increased and more thorough cleaning frequency recommended. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple items in WIC and prep unit #2 above 41F. Observed ambient air of WIC at 40F and prep unit at 44F. -CDI- PIC voluntarily discarded items above 41F. **3 DAY VERIFICATION REQUIRED** **AT TIME OF VISIT, TECH WAS EN ROUTE** -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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed spray bottle with no label. -CDI- PIC properly labeled items. -1-

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

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 interior and exterior surfaces of cold holding equipment with food debris in need of cleaning. Observed shelving with dust buildup in need of cleaning. Increased and more thorough cleaning frequency recommended. -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 buildup on ceilings, especially at front of house near fry/grill line. Increased and more thorough cleaning frequency recommended. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw fish stored over Maduros (bananas) in RIC. Observed raw chicken stored over RTE aderezco and aderezco blanco sauces in prep unit. -CDI- PIC corrected storage order. **REPEAT** **POINTS NOT ESCALATED DUE TO IMPROVEMENT** -1.5- 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 multiple items in WIC and RIC with no protective coverings. -CDI- PIC properly covered items.

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 several pupusas prepared prior day above 41F. Observed cut cabbage and raw beef prepared prior day above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded pupusas and cut cabbage and placed raw beef in WIF to cool back down. **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 .

3-501.15 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 pupusas, raw beef and cut cabbage prepared prior day that did not meet cooling parameters. Pupusas were found in stacks of 5 wrapped in foil paper in plastic containers stacked on top of other pupusas. Cut cabbage and raw beef were found in large full plastic containers. Observed salsa verde, cut cabbage, queso fresco and other items prepared today cooling in prep units. -CDI- EHS educated PIC on proper cooling methods and PIC separated raw beef into smaller containers and placed in freezer to cool back down and placed other items in prep unit in WIC to facilitate rapid cooling and voluntarily discarded other items. **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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in 0ppm chlorine sanitizer. -CDI- PIC corrected concentration to 50ppm. -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 bowl stored in rice for scooping. -CDI- EHS educated PIC on using utensils with handles and ensuring that handle is stored above food. **REPEAT** -0.5-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board in need of replacement due to deep groves. Replace. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw eggs stored over pineapple juice and coconut milk in lowboy. -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)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.- Observed raw chicken stored over raw beef in WIC. -CDI- PIC corrected storage order. **REPEAT** -1.5- **POINTS NOT ESCALATED DUE TO IMPROVEMENT** For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.- Observed raw marinated chicken prepared yesterday between 45-47F. -CDI- PIC voluntarily discarded items. **REPEAT** -3- For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in prep units above 41F. Per PIC, unit was opened during rush hour. -CDI- PIC placed items in WIC to cool back down. **POINTS NOT ESCALATED DUE TO IMPROVEMENT.** **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 .

3-501.15 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 raw marinated chicken prepared yesterday above 41F. Chicken was found cooling in large bus tubs, stacked on top of each other with lids and stacked on top of other bus tubs. Observed cut cabbage cooling in WIC with lid. -CDI- EHS educated PIC on proper cooling methods and PIC removed lid on cabbage and discarded of raw chicken. **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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf- Observed raw meat thawing in prep sink with no running water. -CDI- EHS educated PIC on proper thawing methods and PIC placed items in WIC. -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 bowl stored in rice for scooping. -CDI- EHS educated PIC on using utensils with handles and ensuring that handle is stored above food. -0-

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 floor tiles coming up near front of house handwashing sink. Repair. -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 multiple risk factor violations during inspection. -CDI- EHS coached PIC. -0- Please visit our resource page, www.mecknc.gov/foodsafety, 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 food employees wash hands for less than 20 seconds and not use a paper towel to turn off faucet. -CDI- EHS educated food employees on proper handwashing procedures and employees properly rewashed hands. -0- 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 .

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P- Observed food employee touching RTE tortillas with bare hands. -CDI- EHS educated food employee on using gloves and food employee voluntarily discarded items. -2- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed broom stored in front of handwashing sink near dishpit. -CDI- PIC removed. 6-301.14 Post a handwash sign at each handsinks. Observed no handwash sign at handsink near dish pit. -CDI- EHS provided signage. -0-

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 chicken stored over raw shrimp in prep unit. -CDI- PIC corrected storage order. **REPEAT** -1.5- 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 multiple food items in prep units, RIC and WIC with no protective coverings. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed oranges, asparagus and mangoes stored over RTE pupusas in WIC. 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 eggs stored over sour cream 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 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed squeeze bottles stored on top of cut cabbage. -CDI- PIC removed items.

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 tomato salsa (salsa roja) prepared yesterday between 53-65F. Observed salsa verde prepared yesterday at 47F. Observed cut lettuce prepared yesterday at 46F. Observed raw ribs prepared yesterday at 49F. Observed raw chicken prepared yesterday at 48F. Observed beans and refried beans prepared yesterday at 80 & 79F. -CDI- PIC placed raw items in freezer to cool back down and voluntarily discarded all other 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)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed fried chicken hot holding at 90F. Observed ground beef hot holding at 123F. -CDI- PIC placed chicken in WIC to cool back down and reheated ground beef to 197F. -0- 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 #2 above 41F. Observed items in lowboy above 41F. Observed ambient air of lowboy at 54F. Observed items in RIC above 41F. Observed ambient air of RIC at 54F. Observed items in WIC above 41F. Observed ambient air of WIC at 44F. Observed raw eggs and heavy cream on top of lowboy above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded all RTE items above 41F and placed raw items in freezer to cool back down. **3 DAY VERIFICATION REQUIRED** **REPAIR PERSON ARRIVED WHILE EHS WAS PRESENT** -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 multiple items in prep units with no date marks - milk, repollo, house-pickled onions (hot), housemade salsa with tomatoes, queso frescos, etc. Observed salchicas and chicken tenders in lowboy with no date marks. Observed salsa verde, salsa roja and salsa coctel in RIC with no date marks. Observed rice empanada in WIC date marked 8/9 (discard 8/15). Observed no date marks on multiple housemade salsas in WIC. Observed cut lettuce and chicharrones in WIC with no date marks. Per PIC, items were prepared yesterday or day prior. -CDI- PIC placed proper date marks on items. -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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed 2 spray bottles with no labels. -CDI- PIC properly labeled items. -1-

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 multiple items prepared yesterday that did not meet cooling parameters. Observed beans that were left cooling on the counter overnight, housemade salsa containing tomatoes cooling in plastic containers filled to the top, cut lettuce and cabbage in large plastic containers filled to the top, raw chicken and raw ribs in large plastic containers filled to the top with lids. -CDI- PIC voluntarily discarded items above 41F and placed raw items in freezer to facilitate rapid cooling. EHS educated PIC on proper cooling methods. **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 .

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 thawed salmon without a cut in ROP environment. **REPEAT** -1-

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometers in cold holding equipment. 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf- Observed no thin probe thermometers. **10 DAY VERIFICATION REQUIRED** -0.5-

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 multiple squeeze bottles with no labels. Observed spices with no labels. Observed flours and breadings with no labels. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sour cream and bagged lettuce on floor in WIC. -CDI- PIC relocated items.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use utensils stored below grill, on parts of food prep table/cooking equipment not cleaned and sanitized every 4 hours and hanging on side of oven handles. -CDI- EHS educated PIC on proper storage of utensils and PIC placed items at dishpit to be W/R/S. -0-

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** -1-

4-501.11 Maintain equipment in good repair. Observed leaks in prep unit and RIC. Repair. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open doors on dumpster. -CDI- PIC closed doors. -0-

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 resting on top of container of raw fish in WIC. CDI- storage rearranged, no contamination observed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P - Observed 3 bus tubs of refried beans, 1 small container of beans, and 2 containers of soup cooling since last night at 48-49F. CDI- all items voluntarily discarded. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 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 refried beans cooling since last night in covered, stacked bus tubs in WIC. CDI- beans voluntarily discarded due to missing cooling parameters. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 thawed salmon without a cut in ROP environment. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 containers of soup cooling on floor in WIF.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P. Observed containers and utensils dipped into sanitizer without a contact time. CDI-PIC set containers to be rewashed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 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 multiple containers throughout the establishment labeled incorrectly with 01 listed for the month when food was prepped in February. CDI-PIC corrected all labels. Repeat. Points not escalated due to improvement from last inspection with no foods held longer than 7 days. 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 .

3-603.11 (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 eggs cooked any style without an asterisk linking them to the footnote. Establishment was corrected this on some of the menus, but not all. VR within 10 days to check updated menus.

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 sliced tomatoes cooling in prep top and cooked beef cooling at room temp with a cover on during the first cooling window. CDI-Beef was moved to freezer to rapidly cool and sliced tomatoes were brought to WIC to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 thawed salmon without a cut in the ROP packaging. PIC cut packaging.

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 bowls used to scoop rice. PIC removed bowls.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee touch trash and did not wash hands and change gloves before returning to preparing food. CDI - Employee removed gloves and washed hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw eggs above milk butter and cheese. CDI - Storage order was rearranged. 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. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw beef and raw pork stored above raw shrimp and fish.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed can opener blade with debris and food build-up. CDI - Can opener moved to 3 compartment sink.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: 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 6 pans of beans placed in the WIC from the previous night at 62-67F. CDI - Beans were voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 chicken being Hot held below 135F. CDI - chicken was placed on TPHC for the remainder of 4 hours from prep,

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 pickled onions, queso, sliced tomatoes, and pico held above 41F inside the prep unit. CDI - Moved to RIC for rapid cooling.

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 queso (9/20) held longer than 7 days. CDI - Queso was voluntarily discarded.

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 bottles and containers of spices and oils with no labels. CDI - Labels were added.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor inside the WIF.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink near the 3 compartment sink with no paper towel. CDI- Paper towel was placed at the sink, establishment is waiting for delivery from Cintas.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed raw fish above RTE sauces and cooked shrimp inside the RIC. Observed raw eggs stored above milk and butter inside the WIC. CDI - The storage order was rearranged.

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 sliced tomatoes, pico de gallo, crema, Queso, and lettuce held above 41F inside the prep unit. CDI - The items were voluntarily discarded. Observed raw chicken, and beef inside the RIC above 41F. Cook stated that items were prepped for lunch 11AM and the items were placed in an ice bath for rapid cooling.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed no date marking on hotdogs and fried chicken inside RIC. CDI - Cook stated that all items were prepped the previous day and were dated properly.

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 bottles and containers of spices and oils with no labels. CDI - Labels were added.

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

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed avocados in use. Cut, unwashed avocados were discarded, other unwashed were moved to prep too be washed.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed the interior of the standing RIC in need of cleaning due to food residue and build-up.

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 soup made yesterday at 47F in the middle. Per PIC, soup has been sitting in the walk in cooler since overnight. CDI: voluntarily discarded. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked chicken wings, hot dogs, pickled jalapeños, raw ox tails in the prep reach in cooler temping between 44F-46F. Per PIC, all those items have been in the prep reach in overnight. All items have been voluntarily discarded. VR within 3 days. 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 .

3-501.15 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 soup cooled in a large plastic bucket in the walk in cooler. Per conversation with PIC, PIC stated soup was placed in walk in cooler to cool but was never stirred. EHS discussed the different methods of cooling to PIC. CDI: voluntarily discarded -0- 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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility with no quat test strips. VR within 10 days. -0.5-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw steak stored over a container of plantains in the tall reach in at the back of the kitchen. Observed raw chicken stored over raw pork and raw beef in the walk in cooler. CDI: items rearranged to correct order. -1.5-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed a large plastic container of refried beans made today at 9AM per Chef and temped at 50F at 3:15PM during inspection. EHS discussed with PIC on the cooling parameters and different cooling methods to help speed up the cooling process. CDI: voluntarily discarded. -1.5-

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 a large plastic container of refried beans made on 11/1 at 54F during inspection. Observed unpasteurized eggs stored under the steam well table at the cook-line at 78F. CDI: voluntarily discarded. -1.5-

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed no asterisk on consumer advisory and food menu items to indicate that items can be consumed raw or undercooked. -0.5- VR within 10 days.

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

4-501.11 Maintain equipment in good repair. Observed torn gaskets of prep reach in doors in the kitchen. Recommend to replace. -0-