FIESTA RESTAURANT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sticker residue and food debris on stacked pans in clean storage. Clean all debris off pans prior to placing in clean storage. CDI - PIC placed items in dish area for repeat w/r/s. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in kitchen area. Contact pest control for control solutions. - 1 -

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stacked wet on clean utensil shelf. - 1 - REPEAT

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 rinse gloved hands off in 3 compartment sink. EHS explained need to remove gloves, wash hands with soap in handwashing sink and put on new gloves. CDI - Employee removed gloves and washed hands properly prior to putting on new gloves. - 2 - For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

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 server salsa with plastic ramekin being used as scoop. Since no handle is present handling areas touch TCS foods. CDI - Ramekin was discarded and ladle was provided.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stacked wet on clean utensil shelf. - 0.5 - REPEAT Points not escalated as improvement was noted. - 0.5 - 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 pork stored behind raw shrimp in grill line prep top. CDI - PIC corrected storage order. - 1.5 - For more information on food storage order please visit: http://meck.co/FoodSafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed clear plastic pans with food debris stored on clean utensil shelf. CDI - Pans were moved to dish area for cleaning. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on clean utensil shelf. - 0.5 - REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no chlorine residual on dishes after repeated runs of mechanical dish machine. A VR will be conducted within 3 days to verify repair and sanitizer concentration in dish machine. Three compartment must be used for sanitizing until dish machine is repaired. - 1.5 - For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 two pans of refried beans in WIC from previous day above 41F (see temperature chart) after >6 hours. Items did not meet cooling parameters. All other items observed in WIC were below 41F. CDI - PIC voluntarily discarded pans of beans that did not meet cooling parameters. - 1.5 - For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of yellow liquid in chemical storage without label. Per PIC, liquid in bottle was degreaser. CDI - PIC labeled bottle at time of inspection.

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 from previous day did not meet cooling parameters. Items were in shallow pans but were covered. CDI - Items were voluntarily discarded. Change cooling procedure to ensure items are cooled from 135F to 70F within two hours and to 41F within an additional 4 hours. 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 package of cryovaced salmon in main WIC not vented while thawing. Per PIC, salmon was personal food. Vent all cryovaced items prior to thawing.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on clean utensil shelf.

4-501.11 Maintain equipment in good repair. Observed standing water in bottom of cook’s line prep cooler. Have unit checked to ensure proper drainage of condensate.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no available test strips for chlorine sanitizer used at mechanical dish machine or test strips for quaternary ammonia sanitizer used for three compartment sink and sanitizer buckets. A VR will be conducted within 10 days to verify possession of test strips for all sanitizers used in facility. - 0.5 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food on shelf with facility food. Designate area for employee food and label.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed covered employee beverage on wire shelf above uncovered salsa. CDI - PIC moved drink to shelf on lower level. - 0.5 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed finishing prep unit with TCS food above 41F. Per PIC items were stocked this morning after 11:00am. Items were moved to WIC to cool to 41F or below. A VR will be conducted within 3 days to verify unit is holding food 41F or below or is not in use. - 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 .

3-304.12 (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 at server’s station stored with handle in contact with ice. CDI - PIC placed scoop with handle above ice.

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 buildup of food/soil debris on gaskets throughout kitchen. Clean often to prevent accumulation.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap at dish area handwashing sink would not dispense. Per PIC, new dispenser is expected to arrive in the mail today. PIC provided pump dispenser until new unit arrives. - 2 - REPEAT A VR will occur within 10 days to verify operating soap dispenser or other alternative.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knives with food debris stored on magnetic strip with clean knives. CDI - Knives were moved to dish area for cleaning. 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 pan of shredded beef labeled 11/11 to 11/15 still on shelf exceeding 7 day limit. CDI- products voluntarily discarded. - 1.5 - For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on clean utensil shelf. - 1 - REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed drain under dish area prewash sink disconnected and leaking on floor. Sprayer arm was also observed leaking. Repair

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap at dish area handwashing sink would not dispense. CDI - PIC fixed dispenser. - 1 -

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 at server’s station with handle in contact with ice. CDI - PIC repositioned scoop with handle up in the ice. - 0.5 -

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on clean utensil shelf. - 0.5 -

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed towels at dish area handwashing sink were jammed and would not dispense. CDI - PIC rethreaded towels to allow for dispensing. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed wet cloth stored on/in handwashing sink. CDI - towel was removed. - 1 -

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no chlorine residual on dishes after repeated runs of mechanical dish machine. CDI - PIC primed chemicals and ran two more times to get chlorine residual at concentration of 100ppm chlorine. - 1.5 - For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice in steam table at a temperature of 118-123F. CDI - Rice was removed to grill to be reheated. 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed quaternary ammonia sanitizer in wiping cloth bucket at >400ppm. Per directions on bottle, concentration should be 200ppm. CDI - PIC dumped out half of solution and added more water to bring concentration to 200ppm. - 1 -

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer container stored on top surface of prep table. CDI - container was moved to lower shelf.

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. Fan attached to ceiling on cook’s line was observed with accumulation of dust/debris on fan guard. Clean frequently to prevent build up and possible contamination of food and food contact surfaces. - 0.5 - REPEAT

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed large pot of chicken in WIC and containers of sour cream, sliced tomatoes, guacamole in front reach in cooler stored without lids. All items not in the process of cooling must be covered. CDI - PIC had coverings placed on all exposed items. - 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. Observed two pans of cooked, shredded chicken and one pan of ground beef in WIC from previous day above 41F (see temperature chart) after >6 hours. Items did not meet cooling parameters. All other items observed in WIC were below 41F. CDI - PIC voluntarily discarded chicken and ground beef that did not meet cooling parameters. - 1.5 - For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken and ground beef cooling from previous day did not meet cooling parameters. Items were in shallow pans but were covered. Items were discarded. Change cooling procedure to ensure items are cooled from 135F to 70F within two hours and to 41F within an additional 4 hours. - 0.5 - For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.12 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. Fan attached to ceiling on cook’s line was observed with accumulation of dust/debris on fan guard. Clean frequently to prevent build up and possible contamination of food and food contact surfaces.

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. 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed opened employee drinks on prep countertops while employees are prepping food. Observed opened employee drink stored in walk in cooler on shelving, mixed in with retail products. CDI- drinks moved, EHS discussed proper drink storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed small prep unit not holding TCS foods at 41F or below, see temp chart. EHS spoke with PIC about unit, PIC stated she became aware that unit was malfunctioning yesterday, attempting to have fixed immediately. EHS discussed fixing unit, not using unit for any storage of TCS foods until properly functioning. CDI- food removed from unit, facility will avoid using for long term storage of foods until properly fixed. EHS will conduct compliance visit to ensure unit is fixed and holding TCS foods at 41F or below. 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 .

3-501.18 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 2x pans of carnitas labeled 8/1 to 8/5, observed 3x pans of cheese dip with same labels, have exceeded 7 day limit. CDI- products 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a can of bug/insect killer spray stored on prep countertop, directly next to where employee was chopping cilantro on cutting board. CDI- chemical moved, EHS discussed proper chemical storage.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in kitchen during inspection. REPEAT. Note: air curtain is functional during todays inspection compared to previous, points left at half demerit as facility is attempted to remedy issue, may need to increase pest control service frequency. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead flys and dead bug on floors near back door.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep grooves and markings (specifically green individual ones), no longer smooth and easily cleanable.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed minor cleaning needed on vents in walk in cooler.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in kitchen. Observed air curtain in disrepair. REPEAT

4-501.11 Maintain equipment in good repair. Observed 2 prep tables with rusted shelves and legs.

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 back door rusting and cracking.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored above raw beef in WIC. CDI PIC corrected storage order. For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beef in Prep top above 41F. Pan was filled above the fill line. PIC stated that it was put in unit 2 hrs ago. EHS educated PIC and PIC put beef in WIC to cool back down. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed 2 open containers of milk not date marked. CDI PIC dated open milk. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gap above back door to outside.

3-302.15 Wash fruits and vegetables prior to use. Observed cut Avocado with sticker on it. PIC stated that it had been washed but the sticker was not removed. CDI PIC removed sticker and washed avocado again.

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 bowls being used in rice and flour bins. CDI PIC removed bowls from bins.

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 rust in shelves in both WIC.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors to dumpsters open. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed an large amount of trash and debris in waste areas.

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 low grout between floor tiles throughout kitchen (especially low around floor drains). 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 several cracked tiles in WIC in front of door to freezer. Observed cracked base boards in both WIC

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket hanging on storage shelf. CDI PIC removed employee clothing.