SWEET DREAMS HAVANA

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous TCS items in grill drawers holding above 41F (see temp chart). CDI - PIC placed all items in freezer for rapid cooling. A VR will be conducted in 3 days to verify repair of unit or alternate cold holding method being utilized. A risk control plan will also be required. EHS will review RCP at verification visit. - 3 - 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Observed gaskets on grill drawers in need of replacing. Also, grill drawer unit was not able to maintain TCS foods at 41F or below. Repair/Replace. - 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 gaskets on dessert reach in with heavy accumulation of dirt/debris. Clean as often as necessary to prevent accumulation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous TCS items in grill drawers holding above 41F (see temp chart). CDI - PIC placed all items in separate cold holding units and ice baths. A VR will be conducted in 3 days to verify repair of unit or alternate cold holding method being utilized. - 3 - 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 (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). Observed container of roast pork in 3 door upright refrigerator with no date label. CDI - PIC labeled container with date from bulk container. 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 .

4-501.11 Maintain equipment in good repair. Observed gaskets on grill drawers in need of replacing. Also, grill drawer unit was not able to maintain TCS foods at 41F or below. Repair/Replace

5-202.12 Provide at least 100F water at handsinks. Observed no hot water at the cook’s area handwashing sink. CDI - PIC adjusted valves underneath and water pressure was restored.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cuban sandwiches in 2 door upright refrigerator (#4) above 41F. All other TCS items in unit were below 41F. CDI - Items were spread out on pan and placed in alternative refrigerator to cool to 41F or below. Points were not escalated as fewer items were out of temperature and unit was holding other TCS properly. - 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer in 3 compartment sink not registering on test strips. CDI - Sink was dumped and remade at 100ppm chlorine. - 1.5 - For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cuban sandwiches in 2 door upright refrigerator (#4) above 41F. Per PIC items had been processed 2 hours before inspection. CDI - Items were spread out on pan and placed in alternative refrigerator to cool to 41F or below. A VR will be conducted within 3 days to verify unit has been repaired. - 1.5 - For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet nested after wash/rinse/sanitize. EHS recommended pyramid stacking for pans before stacking on shelf. CDI - items were unstacked to allow for air drying.

4-501.11 Maintain equipment in good repair. Observed right handle of 2 door upright freezer broken. Repair

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 of Upright freezer near beer storage area with accumulation of dirt and debris. Clean

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw chicken and bacon skewers stored over sauce and eggs. Products arranged in correct order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. Frozen fish thawing in packaging. Packages opened.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Bags of onions stored on floor.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed proportioned cooked pork in 3 door upright refrigerator above 41F. CDI - Items were spread out to cool to 41F or below. - 1.5 - For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squirt bottles around kitchen with no labels.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored in space between prep table and prep top unit. CDI - PIC placed knife in dish area for cleaning.

4-501.11 Maintain equipment in good repair. Observed 2 door upright freezer with damaged handle. Repair/replace

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 floors near dish area with broken tiles. Allow for a smooth, easily cleanable surface. - 1 - REPEAT

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 tall plastic container of beef cooked the previous day at a temperature of 53F in 3 door refrigerator. All other items were 41F or below. CDI - PIC voluntarily discarded beef since it had not met the 6 hour cooling parameters. - 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 .

3-501.15 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 cooked beef cooling in deep plastic container. Item was from previous day. CDI - PIC voluntarily discarded. EHS recommended items be cooled on sheet trays or shallow pans to allow for rapid cooling. - 0.5 - 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 floors near dish area with broken tiles. Repair was made but did not allow for a smooth, easily cleanable surface. - 0.5 -

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 marinated chicken cooling in deep plastic container. CDI - PIC transferred item to smaller, shallow pans to continue rapid cooling. - 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed small plastic bowels used to scoop rice ( white, Mexican, rice and beans) on steam line. CDI - dispensing utensils with handles were placed in food. - 0.5 -

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed glasses and metal pans wet nested after wash/rinse/sanitize. EHS recommended pyramid stacking for pans and leaving glasses in racks until dry before stacking on shelf. CDI - items were unstacked to allow for air drying. - 1 - REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels or alternate means of hand drying at handwashing sink next to cook’s line. CDI - Towels were supplied by PIC. - 1 -

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw sausage stored above lemons and salad dressings. CDI - PIC moved sausage to location where proper storage order is achieved. - 1.5 - For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 yellow rice date marked 12/31. CDI - PIC voluntary discarded item. Points were not escalated at this time due to limited number of out of date items compared to correctly dated items. - 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . CDI

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed glasses and metal pans wet nested after wash/rinse/sanitize. EHS recommended pyramid stacking for pans and leaving glasses in racks until dry before stacking on shelf. - 0.5 -

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 empanandas date marked 9/19. CDI voluntary discard 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 . CDI

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

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed empty personal food wrapper on shelf above food prep table

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.Observation damp wiping cloth on counter not in sanitizer

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Observed ice machine drain line secured with no air gap. Air gap installed