LAS PALMAS MEXICAN GRILL

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed no dates marked on tags of last shell stock used and tags were out of order (stored in a plastic bag). EHS explained reason for marking dates and gave example of a chronological storing system. A verification will be conducted within 10 days to verify dates applied to tags and system for holding tags id being utilized. - 1 -

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed sprayer laying below flood level rim of pre wash drain board. Adjust spring or utilize another way to keep sprayer above flood rim. CDI - PIC placed sprayer on holder that keeps it above flood rim. - 1 -

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 container of fajita chicken and chicken breast stored above a container of carne asada and fajita beef. No active contamination was observed. CDI - PIC rearranged storage order. - 3.0 - REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed container of fajita chicken stored above a container of carne asada. CDI - PIC rearranged storage order. - 1.5 - For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed box of raw chicken thawing on prep sink drain board at room temperature. CDI - Chicken was moved to WIC to finish the thawing process. - 0.5 -

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed tape residue on interior and exterior of clean pans. CDI - PIC moved pans to dish area. 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed containers of cooked meats in prep reach in with no date. PIC stated foods came from larger container in WIC which was dated. EHS recommended satellite containers have same date as large container. CDI - PIC dated items. - 1.5 - 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of yellow liquid unlabeled at dish machine. Per PIC, bottle contained undiluted bleach. CDI - PIC labeled bottle.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean metal pans wet nested. Allow to air dry prior to stacking. - 0.5 -

4-501.11 Maintain equipment in good repair. Observed torn gasket on 4 door upright refrigerator and lower left door was unable to close completely. Repair/Replace - 1 - REPEAT

6-202.14 A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self closing door. Observed toilet room door in kitchen was not self closing. Repair/Replace closing mechanism. - 0.5 -

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 uncovered container of carnitas with temperature of 55F. Per PIC, item was prepared the previous night. Item did not meet cooling parameters. CDI - PIC voluntarily discarded the carnitas at time of inspection. - 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed container of rice in WIC with no date. CDI - PIC voluntarily discarded at time of inspection. - 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 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 container of carnitas in WIC that did not meet cooling parameters. Item was in a deep, plastic container. CDI - Item was discarded. Use shallow, metal pans and divide product into multiple containers until cooled. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed torn gasket on 4 door upright refrigerator and lower left door was unable to close completely. Repair/Replace - 0.5 -

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 interior bottom of side by side freezer with accumulation of food debris.

5-205.15 Maintain a plumbing system in good repair. Observed 1 of 2 handwashing sinks in the customer men’s room not functional. REPAIR

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several metal pans on clean storage rack with food debris on interior surfaces. CDI - PIC moved all affected items to dish area for w/r/s. - 1.5 - REPEAT Points not escalated due to noted improvement. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of diced tomatoes and container of sliced tomatoes above 41F in prep top. All other TCS items were 41F or below. PIC stated that items had been prepped earlier in the morning. TCS items should be cooled to 41F or below before placing in prep unit for cold holding. CDI - PIC moved items to walk in freezer for rapid cooling. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean metal pans wet nested. Allow to air dry prior to stacking. - 0.5 - REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several metal pans on clean storage rack with food debris on interior surfaces. CDI - PIC moved all affected items to dish area for w/r/s. - 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 , 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 clean metal pans wet nested. Allow to air dry prior to stacking. 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 plates and bowls stored food contact side up. CDI - PIC inverted utensils. - 0.5 -

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored on prep surfaces. Spray bottle of sanitizer was being utilized. CDI - PIC placed cloths in properly concentrated chlorine sanitizer. - 0.5 -

4-502.11(A) Maintain utensils in good repair. Observed torn gasket on center and right side prep reach in doors. Replace - 0.5 -

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 handles of side by side refrigerator with heavy accumulation of dirt/debris. Clean frequently to prevent accumulation. - 0.5 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken in 4 door reach in unit at 48F. Per PIC, chicken had been in unit since at least 8:00am. All other items in unit were observed at 41F or below. CDI - Since time to cool had been exceeded, PIC voluntarily discarded chicken. - 1.5 - 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 proportioned lasagna in WIC not dated. PIC stated that the lasagna was prepared 2 days prior. CDI - PIC was allowed to place correct date on items. Future instances where undated items are observed, the items will 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Bucket of chlorine sanitizer on servers line was not labeled. CDI - PIC labeled container at time of inspection.

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 large container of sugar labeled as self rising flour. CDI - PIC changed label to reflect actual contents. - 1 - REPEAT

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 with handles in flour and sugar. CDI - PIC repositioned scoops to allow handle to be above the product. - 0.5 - REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans wet stacked. EHS recommends pyramid stacking to allow for proper air drying. - 0.5 - REPEAT

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no Max/Min thermometer for dish machine. A VR will be conducted within 10 days to verify possession of max/min thermometer or other means to verify final rinse temperature is 160F or above. - 0.5 -

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. Observed employee drink in the RIC between food for customers,

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 Microwave with food debris 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on lid of ice machine near front salad prep area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes, House made butter milk ranch, diced tomatoes, shredded cheese and spring mix and Fish batter made w/milk over 41F see temp chart. CDI, PIC moved items to to WIC still had time to cool it down. PIC will have the cooks make the salad until unit is fixed. Will return to check cold holding 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 , salad and cheese marked incorrectly. PIC states items were prepped today. CDI out correct dates on items For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 several squeeze bottles with sauces and spices with no lables,

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 scoop with handle in flour. CDI PIC removed scoop

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans stacked wet

4-501.11 Maintain equipment in good repair. Observed leak in bottom of RIC. Ambient air temp 56F. Will return to check unit

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no Max/Min thermometer for dish machine. Will follow up

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

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 missing Door Knob to storage area