CHICK-O-RICO

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. EHS observed interior of ice machine accumulating black residue. PIC stated ice machine will be emptied and cleaned tonight. (0)

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) EHS observed cooked chicken missing date mark. PIC stated chicken was pulled from freezer this morning. EHS observed container of Chimmichurri and evaporated milk held beyond seven days. CDI - PIC accurately dated cooked chicken, Chimmichurri and milk was 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf EHS observed bottle of cleaner unlabeled under three compartment sink. PIC unsure what bottle contained. CDI - PIC voluntarily discarded cleaner. (0)

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf EHS observed raw fish cooling in WIC covered with tight fitting plastic wrap. After thirty minutes, EHS observed inadequate cooling rate (see temp chart). CDI - PIC instructed food employee to stretch fish into two smaller containers with no plastic wrap to allow for quick cooling. REPEAT. (0.5) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P EHS observed food employee go in and out of walk in cooler with gloved hands to obtain more food for service. EHS observed food employee go to the front, remove gloves, and take dine in order. EHS then observed food employee come back into kitchen and begin to don gloves to make order without proper hand wash. EHS provided eduction. CDI - Food employee washed hands properly. (2)

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat.-Pf EHS observed sauce bottles in drink cooler actively cooling from being portioned into to-go containers. EHS observed sauces cooling in sauce bottles, cooling in grab-n-go drink cooler. EHS observed no change in temperature after 30 min (see temp chart). EHS observed sliced tomatoes cooling in make unit after being sliced an hour prior to inspection. EHS observed no change in temperature during inspection. EHS provided education on cooling methods and where rot cool. CDI - PIC removed bottles and tomatoes from cold holding unit, and placed into WIC to quickly cool. (0) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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. EHS observed prep table being used in WIC to store raw chicken. EHS observed prep table lined with aluminum foil. PIC stated this is used to prevent chicken from leaking onto table surface. EHS advised that this creates a surface that is not durable to clean and aluminum foil is a single service item that should be disposed after use. EHS observed bottom of prep table beginning to corrode. EHS advised to replace/remove table. (0)

6-301.11 Provide soap for handwashing at each handsink. -Pf EHS observed hand sink by make line with soap dispenser in disrepair. EHS observed no soap by hand sink at bar area. CDI - PIC Provided soap pump for access to soap for hand washing. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf EHS observed no hand towels at hand sink at bar area. CDI - PIC provided paper towels. (0)

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P EHS observed sanitizer bucket for tables and glass cleaner being stored on hand sink surface. EHS advised to move chemicals to below hand sink to avoid any contamination. CDI - PIC removed chemicals and placed under hand sink. (1)

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. EHS observed walls next to grill area and hand sink accumulating food residue. Increase cleaning frequency to avoid accumulation. (0)

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. EHS observed employee drink being stored on hand sink surface and next to glasses used for holding juice. CDI - PIC removed employee drink. (0.5)

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed back hand sink obstructed by dining room chair, trash can, and step ladder. CDI - PIC removed items so hand sink was clear of any obstructions. (0)

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) EHS observed pre-cooked chorizo with no date marks, two containers of pulled chicken with date of prep but no pull thaw date, two containers of pasta incorrectly dated with old date markings. PIC stated that the pasta noodles are cooked fresh every other day and food employee restocked pan without changing date. CDI - PIC corrected date Cooked Chorizo was observed open in bottom of low boy with no date marking. CDI - PIC added date markings to packaging Pulled chicken is cooked, pulled, then frozen for storage. EHS observed pulled chicken with date beyond 7 days. PIC stated this date was when chicken was prepared and frozen. Containers had no date of when they were pulled from freezer. EHS observed chicken still thawing from being frozen. CDI - PIC added correct date markings. REPEAT. (3) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-502.13 Single-use and single-service articles cannot be reused. Observed facility using aluminum foil to line non food contact surfaces such as prep tables and shelving for clean dishes. EHS advised to use another protective covering that can be washed, rinsed, and sanitized. PIC stated they will convert to a harder plastic covering that can be removed for cleaning. (0)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed five small chickens in a hot holding drawer holding below 135F. CDI- PIC instructed food employee to reheat the product to 165. EHS verified. See temperature log. 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 Observed two open packs of sausages, pre cooked plantains and a container of milk without a date. CDI- PIC stated that the items were opened the day prior and PIC date marked the items. **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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 a container of cooked potatoes from 05/25 in the lowboy unit. CDI- Potatoes were voluntarily discarded. **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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in front flip top unit that still had stickers on them. PIC stated that procedure is for produce to be washed before bringing it to the prep units. CDI- PIC instructed food employee to take items to back prep sink to remove stickers and wash product.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed metal pans stacked wet in clean dish storage. EHS provided education.

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 only one container of heavy whipping cream that was opened the day prior without a date mark. -CDI- PIC labeled the heavy whipping cream with the correct date. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 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 one container of canned corn marked 02/09/2025. -CDI- PIC discarded the expired item. 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 one spray bottle of bleach without a label on it during inspection. -CDI- PIC labeled the bottle. (1 pt)

4-502.11(A) Maintain utensils in good repair. Observed used shelves in the WIC. Resurface or replace shelves. REPEAT*** (0.5 pts)

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. 2 large containers of cooked beans measured 50-59F and were cooling since last night. Ensure employees use ice wands or ice bath to cool large containers of beans. CDI - PIC discarded beans. 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 Beans were cooled overnight in large containers. Cool large batches of TCS foods with ice wands or an ice bath so it reaches temperature in the required time. CDI - PIC discarded beans. 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 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. Raw tilapia still in ROP package and completely thawed in bottom of sandwich cooler. Remove raw fish from ROP packaging before thawing. CDI - PIC slit open packages.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Arepas were stored on top of a wet towel in bottom of sandwich cooler. Food must not contact linen. 0 pts.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee was preparing food with a watch on wrist. Food employees must not wear jewelry on their hands or wrists. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Limes and avocados in coolers on line still had stickers on them. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. 0 pts.

4-501.11 Maintain equipment in good repair. Rusted shelves in walk-in cooler. Replace torn gaskets present on sandwich cooler doors. Equipment shall be maintained in good repair. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed shell eggs, cooked noodles, and sliced tomatoes in flip top cooler being cold held above 41F. CDI PIC placed TCS foods in WIC to cool quickly to 41F. -1.5 Points 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 EHS observed sweet potato stored in flip top with no date. PIC states that food was cooked this morning. CDI correct date mark was placed on food. -0 Points 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 . 3-501.18 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 EHS observed house made sauce with a date mark of 5/25/24. CDI PIC voluntarily discarded sauce. -1.5 Points 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 .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. EHS observed build up on shelving throughout facility EHS recommends increase frequency of cleaning. -0 Points

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 some dust accumulating around A/C vents points were not escalated due to improvement. -.5 Points Repeat

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf - Observed parasite destruction letters but were from 2022. Improvement made since previous inspection. Vr to ensure updated letter from calendar year provided for swai and grouper.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black soil residues accumulating inside ice machine baffle.

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 clean cups and spoons stored in containers collecting debris.

4-501.11 Maintain equipment in good repair. Observed a couple ceiling lights not working. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed “household use” Ninja and Vitamix food processors in facility. Ensure equipment used per manufacturers specifications.

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 some dust accumulating around A/C vents and walls behind ice machine.

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 employee drink stored on prep table.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed container stored in hand washing sink behind counter. CDI, container removed to allow access to hand washing sink.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P - Observed grouper ceviche but actual fish was swai served to customer. Vr to ensure menu updated

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf - Observed swai ceviche served undercooked but no parasite destruction letter from supplier. Vr needed.

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 a couple containers of pasta with date of preparation of 8/14. CDI, pasta 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed disclosure missing on menu for ceviche and Bandeja Paisa that may contain undercooked steak. Vr needed.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P. Observed food employee crack a raw shell egg and then attempt to handle cooked rice. CDI - EHS stopped and instructed food employee to always change gloves and wash hands between handling raw and RTE foods. Food employee washed hands and changed gloves before continuing.

4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black debris on ice machine divider.

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 large, deep plastic container of bean soup cooked yesterday in WIC at 55 F. CDI - PIC voluntarily discarded and will adjust cooling methods to include monitoring and using shallow containers. 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf. Observed raw grouper on menu without consumer advisory. Items were asterisked but asterisk did not necessarily denote that items are offered undercooked. Other items are asterisked that are not offered undercooked. Consumer advisory is present on reverse side but is not asterisked and is halfway cut off by print margins. VR.

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 large, deep container of soup cooked yesterday in WIC above 41 F. REPEAT. CDI - PIC will adjust cooling methods to achieve 135 F to 41 F within 6 hours for cooked foods. Points not escalated due to different type of violation observed. Half points taken for cooling violation (#20). For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed sticker labels on multiple food contact surfaces of plastic containers stored as clean on shelving unit, right of 3-compartment sink. CDI - All utensils relocated to 3-compartment sink to be properly W/R/S. -1.5- For more information, please visit: http://meck.co/FoodSafety 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 white rice (x4) past 7 day hold (prepared on 3/14 and 3/15). CDI - EHS educated and all products voluntarily discarded. -1.5- For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 hard boiled eggs cooling inside prep top unit. CDI - Foods removed and placed into deep ice bath. Product began to decrease towards < 41 F after 25 minutes. -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.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of raw chicken stored on floor inside walk-in cooler. CDI - PIC relocated all items on to nearby shelving unit. -0-