MARGARITAS MEXICAN RESTAURANT

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple containers of open food items in the WI cooler. Needs to be covered.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple build up on cleaned dishes. CDI. PIC removed to be cleaned. Repeat 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 multiple flying insects through out the kitchen. Contact pest control service provider to address issue. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed opened cracks on back door.

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 ice scoop stored with handle touching the ice.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of cleaned dishes. CDI. PIC removed the stacks.

5-205.15 Maintain a plumbing system in good repair. Observed water leaks at 3 comp sink when water is running. Repeat 5-205.15 Maintain a plumbing system in good repair. Observed one of the bathroom toilets in disrepair. PIC had a work order placed yesterday. Repeat All other toilets are good.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed hand sink with no waste bin. Repeat

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed an incomplete employee health policy in the facility during inspection. Cdi. PIC was provided one. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build out on can openers, also observed phone and papers stored on cleaned dishes. Cdi. PIC removed to be washed 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 .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P. Observed employee medications stored by customer food. CDI. PIC removed.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects near dish machine and 3 compartment sink. Contact pest control service provider to address issue.

5-205.15 Maintain a plumbing system in good repair. Observed one of the bathroom toilets in disrepair. PIC had a work order placed yesterday. Repeat All other toilets are good.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plug in the dumpster. EHS advised PIC to call the dumpster company to have drain plug replaced.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed two large containers of beans in the WI at temperatures above 41f. CDI. PIC indicated that they were made yesterday and voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 a working containers of spices without a label. CDI: PIC labeled containers. Repeat ***** all other containers were properly labeled.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of cleaned dishes. CDI. PIC removed the stacks.

5-205.15 Maintain a plumbing system in good repair. Observed one of the bathroom toilets in disrepair. PIC had a work order placed yesterday. Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored oN SAME SHELVE with cleaned dishes. PIC removed employee possessions. Repeat

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a large container of detergent being stored without a label. CDI: PIC labeled container. 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 a working bottle of commercial ranch dressing being held in salsa cooler without a label. CDI: PIC labeled bottle.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects near dish machine and 3 compartment sink. Contact pest control service provider to address issue.

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 scoops being held in large containers of dry beans, flour and rice in which scoop handles were resting in food. CDI: PIC re-positioned scoop handles to be above food items.

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 pot lids with build up in which PIC stated were not cleaned being stored on top shelf of clean storage shelf above clean equipment and utensils. CDI: PIC moved pot lids with build up to be W/R/S.

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 a piece of plywood being stored under a water heater on bottom shelf of prep counter. CDI: PIC removed plywood from shelf. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed leaking pipe from hand sink at server station. PIC stated a service request has been submitted for repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee hat and bag being stored on dry storage shelf amongst dry food goods. PIC removed employee possessions. 6-303.11 Provide required lighting intensity. Observed 5.3 foot candles of lighting 30 inches above the floor in dry food storage room. PIC stated light in ceiling was inoperable. Provide at least 10 foot candles of lighting intensity 30 inches above the floor in dry storage room.

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 a container of ceviche containing raw shrimp being held in prep reach in cooler above ready to eat sauces. CDI: PIC re-arranged items to proper storage order. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a large spray bottle of degreaser being stored in dry storage room without a label. CDI: Staff labeled bottle. 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 five cans of insect spray being stored on dry storage shelf in which label on cans of pesticide stated product was prohibited from being used in restaurants. CDI: PIC removed cans of insect spray from premises.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee drying metal container with a cloth towel. Allow equipment and utensils to air dry only after cleaning and sanitizing.

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 facility using cardboard as a barrier on shelving in dry food storage room. Remove cardboard from shelving as it is absorbent and not smooth and easily cleanable.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a box of raw shell eggs stored above unwashed produce in the WIC. CDI: PIC re-arranged storage order of eggs. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed multiple sanitizer buckets holding in-use wiping cloths reading at 0 ppm. CDI: PIC emptied sanitizer buckets and refilled with properly concentrated sanitizer. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on the interior of the ice machine. EHS advised to increase cleaning frequency of ice machine.

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 multiple large bins of non-TCS foods that had scoop handles submerged in the food product. REPEAT VIOLATION.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal pans and plastic containers stacked wet and stored in the clean dish rack. CDI: PIC separated all pans to allow proper air-drying. REPEAT VIOLATION.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a large dehydrator that was labeled as "For Household Use Only" stored near the prep area in the kitchen. PIC stated that the dehydrator is used to dehydrate various fruits used for garnishes in bar drinks. Observed a grinder and two other miscellaneous pieces of unapproved equipment that is not used being stored in the prep area in the kitchen. Previously told PIC to remove these equipment from the facility. REPEAT VIOLATION.

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed rinse solution and sanitizing solution in the 3-compartment sink heavily soiled with food debris and grease. EHS advised PIC to keep 3-compartment sink clean and free of residue and to increase cleaning frequency.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plug in the dumpster. EHS advised PIC to call the dumpster company to have drain plug replaced.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed spoon being stored in hand sink. CDI: PIC removed spoon.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed a crate of moldy cactus leaves being stored on shelf in WIC. CDI: PIC discarded moldy cactus leaves.

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 chicken being stored on shelf above raw beef and raw fish in WIC. CDI: PIC re-arranged items to proper storage order. REPEAT.

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 two ladles and a cutting board with build up being stored as clean on clean storage shelf. CDI: PIC returned items to be W/R/S.

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 a metal container of guacamole in prep cooler which according to PIC was prepared approximately 3 hours and 50 minutes prior. Temperature of guacamole was 51F and would not have reached 41F in time to achieve cooling parameters. CDI: PIC voluntarily discarded guacamole. 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)(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 a container of cheese dip and a container of Mexican rice being held below 135F in hot box. See temp chart. CDI: PIC reheated cheese dip to above 165F before returning to hot hold in hot box and Mexican rice was voluntarily discarded.

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 one container of salsa being held in an ice bath at 43F at server station. CDI: PIC placed item in WIC to rapidly cool. REPEAT. Points not escalated due to improvement since previous inspection.

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 a working container of house made chipotle sauce and a working container of salsa verde with no date marks. CDI: PIC date marked chipotle sauce as it was prepared yesterday and salsa verde was voluntarily discarded. REPEAT. 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 a container of ceviche in prep cooler date marked 5/6, one day past its expiration. CDI: PIC discarded ceviche.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of degreaser unlabeled. CDI: PIC labeled spray bottle.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: 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 a metal container of guacamole in prep cooler which according to PIC was prepared approximately 3 hours and 50 minutes prior. Temperature of guacamole was 51F and would not have reached 41F in time to achieve cooling parameters. CDI: PIC voluntarily discarded guacamole.

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 two packages of tilapia in reduced oxygen packaging completely thawed in grill drawer cooler. CDI: PIC cut open packaging to remove from reduced oxygen environment.

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 a working bottle of house made hot sauce and two containers of spices being stored without labels. CDI: PIC labeled bottles.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flying insects in kitchen near dish machine. Contact pest control service provider to address issue.

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 a scoop being stored in a container of dry beans in which scoop handle was buried in beans. CDI: PIC repositioned scoop so that handle was above food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans being stored wet nested on clean storage shelf. Allow equipment and utensils to air dry before stacking.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed two mortar and pestles made of porous stone being stored on clean storage shelf. PIC stated they were not for customer use and only employees. CDI: PIC removed items from clean storage shelf. 4-502.11(A) Maintain utensils in good repair. Observed three silicone spatulas with deep cracks and chips being stored on clean storage shelf. CDI: PIC voluntarily discarded spatulas. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a grinder being stored in back prep area which was not ANSI certified or equivalent. Remove grinder from facility.

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

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored on shelf above raw beef. CDI PIC changed 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 single to go containers of salsa as well as two large vats of salsa held in cold holding top unit holding above 41F. PIC stated items were placed in there at 10 am. CDI PIC put all items in WIC for rapid cooling. Going forward EHS discussed placing to go containers in RIC in front and keeping lid closed on cold holding top unit. 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 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 multiple items on the prep line (cut ham, cooked shrimp, cooked vegetables, cooked potatoes) that were prepared the day or days before with no date mark. CDI EHS allowed PIC to date mark items this inspection with explicit direction that next inspection items prepared more than 24hours prior with no date marking would have to be 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 .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed several dented cans being stored amongst non dented cans on dry storage shelf. CDI: PIC removed all dented cans from shelf.Repeat

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

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Facility is still within 180 day grace period.

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 beverage being stored amongst equipment on prep table next to grill. CDI: PIC discarded employee drink.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trash can being stored in front of hand sink at server station. CDI: Trash can was relocated to allow access for employees.

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 a container of raw chorizo being stored on shelf in prep RI cooler above cooked pork and raw shell eggs being stored on a shelf in WIC above boxes of peppers. CDI: PIC re-arranged items to proper storage order.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed chlorine sanitizer concentration level at 0ppm in sanitizer bucket on bottom shelf of prep table. CDI: Bucket was refilled with fresh chlorine sanitizer with 200ppm concentration level.

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 cheese quesadilla’s stacked high in a container in prep flip top cooler with top half of quesadilla’s measuring 50F and bottom half measuring 41F. CDI: PIC removed top half and placed in WIC to rapidly cool as they had been placed in unit approx. 1 hour and 30 minutes prior.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door cracked open. CDI: PIC closed door.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed several dented cans being stored amongst non dented cans on dry storage shelf. CDI: PIC removed all dented cans from shelf.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers wet nested on clean storage shelf. CDI: PIC separated wet nested containers to allow air drying before re-stacking.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone being stored on prep table, employee jacket being stored on shelf holding food items, and employee bag and shirt being stored on shelf amongst boxes of single service items. CDI: Employee belongings were relocated to designated area.