RINCON LATINO RESTAURANTE

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

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed boxes and other refuse around shared dumpster units. Dumpsters are shared with other businesses in building. PIC to work with other facilities to maintain area around dumpsters clean

-REPEAT- 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. 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 chipped and cracked floor tiles in kitchen area. Repair or replace chipped and cracked tiles.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed three raw chickens in a pan on wire shelf above strawberry mix in WIC. CDI - PIC rearranged storage order. *REPEAT x2* - 3 - For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed items throughout kitchen without proper covering. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to 3 compartment sink to be 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 . - 1.5 - REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed proportioned, cut watermelon in front display holding above 41F. CDI - Per PIC, items were processes morning of inspection. Containers were moved to WIC to cool below 41F. Unit was adjusted. 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 .

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed standing water and wet stacking with dishes stored as clean. - 1 - REPEAT

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./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 some chipped floor tiles. Repair. - 0.5 - REPEAT

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed PIC not able to present signed attestation of EHP for BOH staff. -CDI- PIC trained and had staff sign while EHS was present. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food throughout missing protective coverings. -CDI- PIC properly covered items. 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 chorizo stored over raw whole muscle beef in RIC. Observed raw chicken stored over raw pork in RIFs (items were outside of original packaging). -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw chorizo stored over RTE items such as milk and eggs in RIC and stored directly on top of hot dogs. Observed bag of corn stored on top of container of raw marinated chicken with plastic covering. -CDI- PIC corrected storage order. **REPEAT** -3- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed hot dog outside of original packaging touching RIC shelving. -CDI- PIC voluntarily discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. Per PIC, some items not in use. Remove items not in use or ensure they are stored clean. 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 . 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed interiors of microwaves in need of cleaning on top and back surface. Increased and more thorough cleaning frequency recommended. -0-

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- Observed black beans reheated to 137F (2nd time). -CDI- PIC reheated to 178F. -0-

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 2 containers of rice prepared prior day between 44-45F. -CDI- PIC voluntarily discarded items. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D)./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 2 soups improperly date marked: 3/2-3/8 (should be 2/2-2/8 Per PIC). Observed no date mark on shredded mozzarella cheese and shredded lettuce in RIC. Observed items past date mark: carrots and garlic in oil mixture 1/30-2/5. -CDI- PIC properly date marked items and voluntarily discarded items past date. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf- Observed no asterisks or proper phrases next to eggs offered cooked to order (per PIC). **10 DAY VERIFICATION REQUIRED BY 2/16/2026** -0.5-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed no label on spray bottle. Per PIC, contents were bleach. -CDI- PIC properly labeled items. -0- 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 bottle of raid. -CDI- PIC removed.

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 two large container of rice prepared prior day that did not meet cooling parameters. Items were found cooling in WIC in large containers, densely packed, one container had a lid and was stored directly in/on top of other rice container that was also cooling. Observed yuca cooling at a low rate, densely packed, especially in the middle. Observed pupusas cooling at a low rate stacked in large pile with protective wax paper and foil. -CDI- EHS educated PIC on proper cooling methods and PIC voluntarily discarded items that had missed cooling parameters and unstacked, uncovered, and separated into thinner layers other items that were 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 .

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 consome and peppers stored on floor in dry storage area. -0-

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 spoon stored with handle touching spice. Observed bowl with no spoon used to scoop dry beans. -0-

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed standing water and wet stacking with dishes stored as clean. **REPEAT** -1-

4-101.17 (A) Wood and wood wicker may not be used as a food-contact surface. Observed wooden spoons. Remove. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep cuts and groves in need of replacement due to no longer being smooth and easily cleanable. Resurface or replace. 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 some single-use/single-serve containers that were being stored clean to be reused. -0-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cleaning needed throughout in shelving of WIC, tops, sides, doors, and interiors of equipment, stove ranges, etc. Observed NFCS of thermometers in need of cleaning. Observed exterior surfaces of containers used for storing spices and other items in need of cleaning. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5-

5-205.15 Maintain a plumbing system in good repair. Observed leak beneath 3-comp sink. Repair. -0-

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./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 some chipped floor tiles. Repair. 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 food splash and other buildup on walls throughout, especially near trash can and at grill line. Observed dusty ceiling tiles and light fixtures. Observed dust buildup on top of soap and paper towel dispensers. Observed floors in need of cleaning in hard to reach areas, especially beneath and behind equipment. Observed buildup inside of floor drains. Observed dusty vent cover. Increased and more thorough cleaning frequency recommended. -0- 6-501.114 The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer in use. Observed items throughout that per PIC, were no longer in use. Remove.

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 several employees washing hands and turning off the faucet without a barrier to recontamination. CDI - PIC demonstrated the correct procedure for washing and turning the faucet off with paper towel. All employees were observed rewashing their hands with the correct procedure. - 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 .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored over peppers in prep unit. CDI - Eggs were moved from flip top to bottom of reach in. - 1.5 - REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 fried chicken cooling in WIC with plastic sealed over container. CDI - PIC removed plastic wrap and cooling continued at acceptable rate. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed cups with no handles used for scooping cooked rice. CDI- PIC replaced cup with scoop with handle where handle is stored above the foods.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers wet nested on clean utensils shelf. CDI - PIC removed containers to dish area. - 0.5 - REPEAT

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 food residue on bottom interior of freezer and on outside of freezer doors.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw shell eggs stored over lettuce. Food stored correctly. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Milk, bologna, hot dogs, and tamales lacked date marks. Correct date marks added. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw chicken and beef thawing in standing water. Items placed in sink earlier in morning. Moved to stove to begin cooking. Repeat.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Container of lettuce on floor in walk in. Lettuce moved to shelf.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several pans stacked wet. PIC will rewash and sanitize pans.

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 bottom of 1 reach in freezer and several shelves in dry storage in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple knives dirty while stored as clean. CDI- PIC placed knives at 3 compartment sink to be washed, rinsed, and sanitized. 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 .

3-501.14(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 volumes of chicken tamales and caldo res that missed 6 hour cooling window. Cooling began at 9pm on 1/14/25 and foods were in temperature danger zone at time of inspection, see temperature chart. CDI- PIC voluntarily discarded foods. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large volumes of chicken tamales cooling at room temperature while wrapped in aluminum foil and stored inside of metal pots covered with lids. Observed more chicken tamales from the same batch cooling while wrapped in aluminum foil stored in large volume inside of plastic basket in WIC. Observed large volume of caldo res cooling in three large white plastic buckets in WIC. CDI- PIC voluntarily discarded all foods due to missing 6 hour cooling window. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw ground pork, raw chicken legs, and raw tilapia thawing at room temperature overnight at prep sink. CDI- PIC voluntarily discarded foods.

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 cut out pieces of plastic thank you bags being used to line tortilla press. CDI- PIC voluntarily discarded plastic thank you bag pieces and replaced with plastic bag cutout with no ink and meant for contacting foods.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed hot water at 3 compartment sink below 110F while employee was washing dishes, see temperature chart CDI- PIC added more hot water to bring the temperature up to above 110F, see temperature chart.

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 ventilation hood over grill with buildup of oil where it could possibly contaminate food. Observed bottom of 2 door reach in freezers in need of cleaning. Clean. REPEAT

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 walls and floors behind and around cooking line in need of cleaning due to build up of food debris. Clean. REPEAT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site at beginning of inspection. CDI- Manager with CFPM certification arrived later on in the inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee properly wash hands and turn off faucet with bare hands. CDI- PIC had employee properly rewash hands and turn off faucet with paper towel barrier.

3-201.11(C) Packaged food shall be labeled as specified in Law (e.g. Identify food name, specific ingredients, manufacturer name and address, nutrition information, labeling in English. - Pf Observed multiple sealed bags of seasonings and seeds with no labels and no other packages or receipts available to obtain information of source. CDI- PIC voluntarily discarded foods.

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 beef tongue past expiration date of 9/12. CDI- PIC voluntarily discarded beef tongue. 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 baked chicken, beef tripe and salsas not labeled. CDI- PIC was able to provide proof of when these items were prepared and labeled accordingly. 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 .

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 one can of household pesticide spray stored in chemical storage rack. CDI-PIC voluntarily discarded spray can.

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 spices and oils in secondary containers not labeled. Label all secondary containers.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees with jewelry on wrists preparing food. CDI- PIC had employees remove jewelry.

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 cups with no handles used for scooping pico de gallo and pickled onion. CDI- PIC replaced cups with scoops with handle where handle is stored above the foods. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes on drying rack stacked wet. CDI- PIC separated dishes to promote air drying. EHS suggested adding more shelving units to have more room to properly air dry dishes. REPEAT

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 inside and outside of refrigeration units in need of cleaning due to liquid spilling and food debris. Clean. Observed sticky residue on outside of dishes from date marking stickers. PIC put dishes with sticky residue in 3 comp sink to be washed. REPEAT

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 floors underneath equipment and walls throughout the kitchen in need of cleaning. Clean.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored on shelf used for clean dishes and employee foods stored in 2 door reach in cooler above food for restaurant. CDI- PIC moved employee items to bottom shelf in 2 door reach in and moved items from clean dishes rack to office.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Visibly soiled tongs and spatulas on cook line. Items moved to 3 compartment sink to b washed, rinsed and sanitized. Discussed cleaning items every 4 hours or as needed with PIC. 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 .

3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) One container of milk, one container of almond milk, package of bologna, and package of sausage held more than 24 hours lacked date marks. Date marks added. Repeat.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Small bowl in pico de gallo and cooked rice. Bowls removed and ladles added.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several glasses and pans stacked wet. PIC will rewash and sanitize glasses. Repeat.

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. Clean interiors of reach in freezers and shelving as needed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed chicken and raw beef stored over sauces and beef in walk in cooler. Observed raw chicken and beef inside of reach in cooler stored above cooked food. CDI- Foods were reorganized in both locations according to their final cook temperatures. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 tamales that were made 3 days ago without datemarking present. CDI- Foods were labeled during the inspection by PIC. 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 several items cooling inside of walk in cooler with lids tightly attached. Foods were immediately vented 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://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed beef in prep sink thawing under running water above 70F. CDI- Team members were educated on correct thawing standards. Beef was completely submerged with water that was below 70F.

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 oils not labeled. PIC was instructed to label tables where secondary containers will be stored.

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 utensils handles making contact with sugar inside of bulk container. CDI- Removed by PIC. Observed bowls being used as scoops in some dry goods and rice. Removed during the inspection by PIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to effectively air dry. Observed dishes left wet stacked on air drying shelving.

4-903.11(A)(C) Store single-use and single-service articles 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 single service cups at waitress station stored open ended. CDI- Cups were inverted during the inspection. Educated by REHS on reasoning.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored over cheeses in WIC. CDI: PIC relocated eggs to be in storage order compliance. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed large deep pan of rice with lid cooling over night with temperatures above 41F. CDI: PIC voluntarily discarded rice. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 3 pans of portioned cups of salsa Red, green and orange salsa stored in RI portion of fliptop with temperatures above 41F. Observed larger containers of red and green salsa and cut cabbage with temperatures above 41F. PIC stated that items had been in this unit overnight. Other items in fliptop and RI were prepped an hour prior. Fliptop/RI unit ambient temperature was 52. CDI: Items still cooling were moved to WIC and items in unit over night were 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 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 large metal pan of rice with lid cooling in WIC over night. PIC stated that typically the large batches of rice are split between two smaller pans to speed up the cooling process. Observed items such as cut tomatoes, Queso fresco, crema and pico prepped this morning left to cool in fliptop/RI unit near cook line. Unit is not functioning properly and holding a temperature of 48F. This method is inefficient for cooling products to 41F or below. CDI: tomatoes, crema, Queso fresco and pico moved to WIC and RIF to quickly cool and rice 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 .

4-501.11 Maintain equipment in good repair. Observed fliptop/RI unit holding an ambient air temperature of 48F and holding TCS foods. Foods were either discarded or moved to another location to cool. PIC stated that he will have a technician service the unit to ensure it will function properly and until then no TCS products will be stored in this unit. VR required to ensure compliance and repairs are made.