ADAMARYS RESTAURANTE Y PUPUSERIA

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee food observed on prep table while other food was being prepared. Also, several employee drinks where in upright cooler above food for customers. Do not eat food where food is prepared. Also, employee drinks must be stored in a separate area, such as a low shelf.

6-301.11 Provide soap for handwashing at each handsink. -Pf - No soap at 1 hand washing sink in kitchen. Hand washing sinks must be equipped with soap. CDI - PIC placed soap at hand sink. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw eggs stored on shelf above salsa in upright cooler. Do not store raw animal foods above ready-to-eat foods. CDI - PIC corrected food storage order. 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 Sanitizer solution at 3-compartment sink measured less than 50 ppm chlorine. CDI - PIC added bleach until it was 100 ppm. 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 All TCS foods in small sandwich cooler were 52-60F (queso fresco, lettuce, tomatoes, cabbage). TCS foods in cold holding shall measure 41F or less. PIC discarded all TCS foods in cooler. VR - Verification required within 3 days that cooler is repaired. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 Birria measured 120F and was cooling in deep container in freezer. Seafood soup was also cooling at 115F in deep container in freezer. Use ice bath to cool large portions of TCS foods. CDI - PIC moved items to ice bath to continue cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Replace torn gasket on small sandwich cooler door. Repair small sandwich cooler also so it holds below 41F. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Repair floor tiles where they are damaged. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cooked tripe in upright cooler measured 49F. PIC stated that it was thawed in the morning which may have cause it to warm above 41F. Thaw TCS foods under refrigeration, or under 70F or less running water. Food shall not rise above 41F during thawing. CDI - PIC placed tripe in freezer to cool down. 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 .

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. Some floor tile damage in several areas of kitchen. Repair or replace damaged floor tiles. REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in three bay sink with utensils in bay with sanitizer testing at <50 ppm chlorine. CDI PIC put more chlorine in sink and sanitizer tested at 100 ppm chlorine sanitizer concentration. 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

3-501.18 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 cut cabbage (1/6) held in use with prep dates exceeding the 7 day date mark. CDI PIC voluntarily discarded items 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 .

4-101.11 (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 a spatula and a serving spoon in the rice that were broken, had cracks, nicks, and pieces missing. Discard utensils once utensils become no longer easily cleanable.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed some floor tiles cracked. REPEAT Observed one absorbent ceiling tile in prep area and one ceiling tile peeling. Replace Reduction to 1/2 points due to fixing last inspection issue. Cracked tile is a long term issue that will be fixed in the future.

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 employee wash her hands and then turn the faucet off with her clean hands without a barrier. CDI EHS educated employee and she rewashed her 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 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee put on gloves without washing her hands before making an order. CDI EHS educated employee and she washed her hands and put on new gloves.

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 above cooked food in the RIC. CDI PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tripe and cooked pork in the RIC above 41F. PIC stated that they were prepping when EHS arrived and the staff got nervous and stopped prepping and put these foods into the RIC. CDI PIC put items in the RIF to cool back down. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-502.11(B) Provide accurately calibrated thermometers. Pf. Observed 2 digital thermometers not working and the dial thermometer 6 degrees off from EHS’S calibrated thermometer. CDI PIC replaced battery in one of the digital thermometers and it is now accurate. For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food with jewelry on her arm. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without a head covering on

4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed facility using a trash bag to cover tripe in the RIC. EHS educated employee and she removed the trash bag.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed some floor tiles cracked. REPEAT 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed unused slicer on prep table that is covered with a trash bag. PIC stated that slicer is not used for operation. REPEAT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed strainer in bay of hand sink. CDI Item was removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some containers stacked when still wet, or “wet nesting”. Allow to completely dry before stacking.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed some floor tiles cracked. REPEAT VIOLATION Improvement 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed slicer on prep table. PIC stated that slicer is not used for operation. Remove slicer to allow for more prep/storage space. REPEAT VIOLATION

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 rice cooker stored sitting on floor. Store above floor.

5-205.15 Maintain a plumbing system in good repair. Observed mop sink faucet dripping and three comp sink. Repair faucet.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed some floor tiles cracked. REPEAT VIOLATION Improvement 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed slicer on prep table. PIC stated that slicer is not used for operation. Remove slicer to allow for more prep/storage space. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce and two salsas holding over 41F. CDI lettuce voluntarily discarded and salsas relocated to cool quickly. 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 two salsas, cut cabbage with date marks exceeding 7 day date marking. CDI PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 cut lettuce and tripe taken out of freezer with no date mark. CDI Lettuce was voluntarily discarded and tripe was date marked. 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 working bottles of oil with no label. Repeat

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer at 10 ppm chlorine sanitizer. CDI PIC added sanitizer and tested at 200 ppm.

4-502.11(A) Maintain utensils in good repair. Observed two multiuse bowls with chips in them. CDI PIC took them out of circulation.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed significant trash around dumpster in enclosure. Keep waste in receptacles to prevent pest harborage. This is a shared dumpster. REPEAT VIOLATION 5-501.11 An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material. Observed dumpster is on dirt. Dumpster is in an enclosure. Dumpster is provided by landlord as a part of the lease. Ensure that dumpster is relocated to an impermeable surface to prevent pest harborage. REPEAT VIOLATION Some improvement as PIC stated that the landlord is working with a contractor to have the area paved.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed some floor tiles cracked. Observed wall in dry storage area is absorbent, unfinished dry wall. REPEAT VIOLATION Improvement appears missing baseboard tiles have been replaced with washable tiles. 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 shelving in dry storage area with chipping paint and it is now absorbent. Observed same shelving braces are raw wood. Seal to ensure they are smooth and easily cleanable. REPEAT VIOLATION 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed slicer on prep table. PIC stated that slicer is not used for operation. Remove slicer to allow for more prep/storage space. REPEAT VIOLATION

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal food items for employees stored amongst items for sale and clean equipment. Coordinate a separate area for all of the personal food items of the employees away from the consumer items. Repeat

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working bottles of oil with no label.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed significant trash accumulation around dumpster in enclosure. Keep waste in receptacles to prevent pest harborage. This is a shared dumpster. REPEAT VIOLATION 5-501.11 An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material. Observed dumpster is on dirt. Dumpster is in an enclosure. Dumpster is provided by landlord as a part of the lease. Ensure that dumpster is relocated to an impermeable surface to prevent pest harborage. REPEAT VIOLATION Some improvement as PIC stated that the landlord is working with a contractor to have the area paved.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed some floor tiles cracked. Observed wall in dry storage area is absorbent, unfinished dry wall. Observed missing baseboard tiles in several areas of kitchen. REPEAT VIOLATION Improvement as all ceiling tiles have been replaced with washable tiles. 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 shelving in dry storage area with chipping paint and it is now absorbent. Observed same shelving braces are raw wood. Seal to ensure they are smooth and easily cleanable. REPEAT VIOLATION 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed slicer on prep table. PIC stated that slicer is not used for operation. Remove slicer to allow for more prep/storage space. REPEAT VIOLATION

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal food items for employees stored amongst items for sale. Coordinate a separate area for all of the personal food items of the employees away from the consumer 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 green enchilada sauce cooling in reach in cooler still above 41F from yesterday. CDI: Product voluntarily discarded. EHS encouraged use of a cooling chart for all items that are cooled. 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 . 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed pork pupusas and bean pupusas cooling in reach in cooler at rates of .089F/min and .067F/min respectively. CDI: Products were placed in a container with larger surface area and moved to the reach in freezer to cool. Facility does not have adequate equipment to properly cool. Ensure that products meet required cooling parameters or additional equipment or menu change will be required. 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://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 several small pans of proteins holding above 41F. PIC has been pulling these pans out per order to cook/reheat for service and then placing them back in the reach in cooler. CDI: Products began cooling during inspection after lunch rush. If items continue to be above 41F, additional equipment shall be required. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed green enchilada sauce cooling in reach in cooler in deep, covered plastic containers. CDI: Product voluntarily discarded. Observed pupusas cooling in deep pans in reach in cooler. CDI: Items were spread out for cooling. REPEAT VIOLATION 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 . 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed no cooling equipment in facility. Facility cooks and cools several items including sauces, salsas, proteins, and soups. Facility also cools ambient foods such as pupusas and curtido. CDI: EHS and PIC discussed alternative cooling methods today including using the reach in freezer and ice baths. REPEAT VIOLATION Observed facility has no “work out of” refrigeration at the grill. Employees are walking to reach in coolers, getting items for cooking, and then returning items to the coolers once order is complete. Consider adding refrigeration, or holding some items on TPHC to prevent future cold holding violations.

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 2oz portion cup in salsa in reach in cooler. CDI: Cup removed. REPEAT VIOLATION Some improvement from previous inspection as ice scoop handle and rice handle were both out of the product.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee drying off dishes with a towel.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed significant trash accumulation around dumpster in enclosure. Keep waste in receptacles to prevent pest harborage. This is a shared dumpster. REPEAT VIOLATION 5-501.11 An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material. Observed dumpster is on dirt. Dumpster is in an enclosure. Dumpster is provided by landlord as a part of the lease. Ensure that dumpster is relocated to an impermeable surface to prevent pest harborage. REPEAT VIOLATION Some improvement as PIC stated that the landlord is working with a contractor to have the area paved. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids on dumpster open. This is a shared dumpster. REPEAT VIOLATION

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed some floor tiles cracked. Observed wall in dry storage area is absorbent, unfinished dry wall. Observed missing baseboard tiles in several areas of kitchen. REPEAT VIOLATION Improvement as all ceiling tiles have been replaced with washable tiles. 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 shelving in dry storage area with chipping paint and it is now absorbent. Observed same shelving braces are raw wood. Seal to ensure they are smooth and easily cleanable. REPEAT VIOLATION 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed slicer on prep table. PIC stated that slicer is not used for operation. Remove slicer to allow for more prep/storage space. REPEAT VIOLATION

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy discussing exposure on site. CDI: EHS emailed PIC a link to the updated employee health policy. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written vomit and diarrhea plan. CDI: EHS provided PIC with a vomit and diarrhea clean up plan poster in Spanish today during inspection. For more information 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 beef stored over corn in reach in freezer. Items were out of their hermetic packaging. CDI: Items were reorganized. 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 fish in the reach in cooler. CDI: Items were reorganized. 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 curtido cooling in 5 gallon buckets, covered, in reach in cooler. CDI: Product voluntarily discarded as there was no cooling equipment, space or ability to cool the product during the inspection. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 soup (9/13), enchilada sauce (9/12) and chipotle sauce (9/12) in reach in cooler past 7 day date mark. CDI: Soup and enchilada sauce were pulled from the freezer 2 days ago, per PIC. Items date marked PFF 9/18. Chipotle sauce 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 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 curtido cooling in reach in cooler in deep, covered containers. CDI: Curtido was 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 . 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed no cooling equipment in facility. Facility cooks and cools several items including sauces, salsas, proteins, and soups. Facility also cools ambient foods such as pupusas and curtido. Today, (5) 5 gallon buckets of curtido were cooling in a reach in cooler. VERIFICATION REQUIRED to ensure proper cooling of products. Observed facility has no “work out of” refrigeration at the grill. Employees are walking to reach in coolers, getting items for cooking, and then returning items to the coolers once order is complete. Consider adding refrigeration, or holding some items on TPHC to prevent future cold holding violations.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed ready to eat cabbage stored in “thank you” take out bag. These bags are not food grade. CDI: Cabbage was moved to ziploc bags for storage. Observed the same take out bags being used for pressing tortillas. CDI: bags removed from tortilla press.

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 handle in ice. CDI: Scoop handle removed. 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 spoon handle stored in rice. Handle removed.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in reach in cooler. REPEAT VIOLATION

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Trash around dumpster in enclosure. Keep waste in receptacles to prevent pest harborage. This is a shared dumpster. 5-501.11 An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material. Observed dumpster is on dirt. Dumpster is in an enclosure. Dumpster is provided by landlord as a part of the lease. Ensure that dumpster is relocated to an impermeable surface to prevent pest harborage. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids on dumpster open. This is a shared dumpster.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed absorbent ceiling tiles throughout kitchen. Observed some floor tiles cracked. Observed wall in dry storage area is absorbent, unfinished dry wall. Observed missing baseboard tiles in several areas of kitchens. 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 shelving in dry storage area with chipping paint and it is now absorbent. Observed same shelving braces are raw wood. Seal to ensure they are smooth and easily cleanable. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed slicer on prep table. PIC stated that slicer is not used for operation. Remove slicer to allow for more prep/storage space.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Left side of RIC 1 not holding 41F or below. TCS food holding above 41F. TCS items above 41F voluntarily discarded. Repair RIC before continuing to use. VR required 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 Observed no dates on cut lettuce and tomatoes in prep top. PIC date marked items. CDI 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Dried peppers and plantains stored with clean dishes. Items moved.

4-501.11 Maintain equipment in good repair. Replace torn gaskets present on upright cooler door. Replace rusted shelves in upright cooler. RIC 1 not working properly. Repair needed.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy, please visit: http://meck.co/FoodSafety Establishment only had old employee health policy form. CDI - PIC given new health policy that includes non-typhoidal salmonella. 0 pts.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Container of water observed in hand washing sink. CDI - PIC removed container.

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: 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 . Cooked chicken in upright cooler was prepared on 2-28 and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - Chicken discarded. 0 pts.

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. Thawed tilapia in upright cooler still was in ROP package. Remove raw fish from vacuum packaging before thawing under refrigeration. CDI - PIC slit open package.

4-501.11 Maintain equipment in good repair. Replace torn gaskets present on upright cooler door. Replace rusted shelves in upright cooler. 0 pts.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water measured 108F at start of inspection. At end of inspection hot water only measured 100F. VR - Verification required within 10 days that establishment has repaired hot water to reach at least 120F. Water heater is of sufficient capacity to supply hot water per hot water calculation sheet.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Trash around dumpster in enclosure. Keep waste in receptacles so it doesn’t attract pests. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Replace or paint acoustic tiles in food preparation areas. Replace broken floor tiles in preparation room. 0 pts.