AZUL TACOS AND BEER

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed employee remove dirty gloves and put on clean gloves without washing hands first. Used instruction to advise employee to wash hands after removing dirty gloves, before putting clean gloves back on hands. CDI. Also observed employee wearing cloth towel, used to wipe off arms, etc. NO TOWEL WEARING ALLOWED! Always wash hands and arms when needed, at hand sink.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed dish machine not dispensing sanitizer during process. Checked dish washer temperature, was 143F, checked sanitizer in bucket, was full strength chlorine bleach, primed machine 3 times and ran machine 4 times, got zero ppm Cl2 each time. Dish machine tech was called in order to repair machine. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken in pan on grill surface at 127F, 135F, and 130F. If this is holding before going to steam table, it must be held at 135F at least. Item temperature was turned up, and food was to be moved to steam table. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed birria, diced chicken, etc. in walk-in at 44F. Need to assure that food maintains maximum temperature of 41F and below. Repeat violation. It may work better to switch up deliveries to be a different days/times so smaller volume is loadded in at one one time watch v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ Tech called in to service walk-in cooler. Tech arrived and checked seals, and adjusted temperature of unit down to 38F. CDI

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. All persons with beards who are handling food must wear beard nets when preparing and handling food.

4-904.11(B) Knives, forks, and spoons in consumer self service areas shall be presented so that only the handles are touched by employees or customers. Observed plastic utensils stores with use end up rather than having handles up to be touched.

4-101.11 (A) Food contact surfaces shall be made of safe materials. - P. Observed meat stored in “thank you” bags. These are not approved for direct contact with food. CDI by moving these into approved food service wrap.

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 build up on shelves in walk-in refrigerator. These need to be cleaned more frequently so that build up does not occur.

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. Employee cookies stored on prep table - no eating allowed at prep areas - this must be done in a non-prep area and hands washed afterwards. Employee removed dirty gloves, put on replacement gloves without washing hands. Correction by instruction, employee went back and washed hands before putting on clean gloves. CDI

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed cases of raw shelled eggs stored on a shelf in the WIC directly above bulk containers of RTE strawberries and pineapples that are used for drinks. REPEAT. CDI - PIC relocated containers of strawberries and pineapples so they are not below the raw shelled eggs. 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 containers and packages of birria, lengua, diced chicken, beans, raw chorizo, raw pork belly, raw pork, raw chicken, guacamole, shredded mixed cheese, shredded mozzarella, unsalted butter, and birria consume to all be at temperatures of 44-45F. Ambient of WIC observed to be at 44F upon arrival. PIC stated that Tuesdays are the days they receive all their deliveries (usually 3-4 trucks) which started to arrived at around 9:45-10:30am. Staff had been in and out of the WIC frequently for the entirety of the deliveries up until right before the EHS arrived and the business opened at 11am. REPEAT. CDI - WIC temperature adjusted and was observed at 38F ambient at 1pm. All items observed to cool back down to 41F within the required 4 hours and prior to EHS leaving the facility. EHS advised the facility to adjust their procedures when putting the deliveries away to ensure the WIC door is shut during that process so the cooler does not warm up. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed multiple chemical bottles to not be labeled as to their contents. CDI - Chemical bottles labeled.

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 insert containers of raw shrimp and ceviche to be at temperatures of 60-64F in the cookline lowboy across from the fryers. Items had today’s date mark on them and staff stated having prepared the items right before opening at 11am. Items were still actively cooling and were observed cooling in the lowboy refrigerator, which is not designed not approved for rapid cooling. REPEAT. CDI - PIC moved to RIF to rapidly cool and were observed at 41F by 1:45pm. 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 (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 the scoops in use for the bulk storage bins of rice and masa to be stored with their handles in directly contact with the food inside the bins. CDI - Scoops removed and adjusted so that their handles are not touching the food inside.

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 stacks of cleaned insert containers to be wet nested on the clean dish storage rack adjacent the dishwasher.

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 the racks inside the WIC to have accumulations of food debris/grime.

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 the ceiling and walls inside the WIC to have accumulations of grime/dust.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed insert containers of raw shrimp stored directly on top of insert containers of empanadas and tacos containing RTE fillings in the cookline 2 door lowboy across from the stovetop. CDI - Storage order rearranged to have the raw shrimp on the bottom. 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 3 insert containers of cooked chicken to be at temperatures of 78-86F after over 2 hours of cooling. Items were observed densely packed into tall metal insert containers, not allowing for the center to rapidly cool down. CDI - PIC voluntarily discarded all pans. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed an insert container of shredded mixed cheese in the refrigerated drawer beneath the grill to be at a temperature of 45F. PIC stated the drawer is frequently opened and restocked throughout the busy lunch period and was only restocked within the last hour. REPEAT. CDI - Used immediately. 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 .

3-501.15 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 3 insert containers of cooked chicken to miss the first cooling window after being at temperatures of 78-86F after over 2 hours of cooling. Insert containers were densely packed and in tall metal insert containers, which did not allow for adequate air flow to the middle of the product. REPEAT. CDI - Containers of chicken voluntarily discarded. - Observed a large/deep plastic container of pork tamales filling to be cooling at a rate of .066 degrees/min in the WIC. Container was observed with a tight fitting lid on, not allowing for adequate air flow around the product. CDI - Lid removed and pork tamales filling spread out thinly in the container to allow for rapid cooling. 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 the gaskets to the cookline lowboy refrigerator across from the grill to be torn/falling off. REPEAT.

5-205.15 Maintain a plumbing system in good repair. - Observed a continuous drip leak in the cookline handwash sink drain pipe, causing water to pool up beneath the sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed 3 bottles of crema and 2 to go cups of crema stored in the cookline lowboy refrigerator at temperatures of 50-52F. Cookline employees stated not having it out at all today and it was in the unit overnight. CDI - Items 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 .

3-501.18 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 multiple items in the WIC that were improperly dated 8/20/25. Items were found out of temperature at the start of the inspection but upon questioning it was discovered that the items were made earlier today during prep which begins between 7:30-8am. Facility does not hold onto left over food and cooks everything fresh daily. Items were still in the active cooling phase but date marks were incorrect. CDI - PIC updated date marks for birria, diced chicken, and beans that were cooked today. 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 .

3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf - Observed the white board in use to keep track of the 4 and 6 hour TPHC items to not be updated with correct start times for the items placed onto the line for TPHC. Date at the top was observed correct but the facility didn’t update the start and end times which still read 1pm-7pm. REPEAT. CDI - PIC updated start and ends times with correct times the items were brought out to the line (11am).

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 birria, diced chicken, beans and sliced tomatoes to be cooling at inadequate rates in the WIC. Items were discovered with their lids on/tight fitting aluminum foil, which does not allow for adequate cold air flow around the product. Birria was discovered to be stored in deep pans. CDI - Lids/aluminum foil removed and items stirred to allow for adequate air flow around the product. Birria split into additional pans once discovered it was not cooling properly even after removing the lid and stirring the contents. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed one cookline employee to not be wearing a head covering of any kind while preparing food.

4-501.11 Maintain equipment in good repair. - Observed the gaskets to the cookline lowboy refrigerator with condiment bottles to be torn/falling off.

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 employee wash hands without soap and less than 20 seconds. CDI - EHS instructed employee to wash hands properly. Employee was able to wash hands properly. Observed another employee wash hands for less than 20 secondars and re-contaminated hands by turning off faucet without paper barrier. EHS instructed employee to rewash hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chopped chicken in steam table below 135F. CDI - PIC voluntarily discarded pan of cooked chicken. Observed pan of baked potatoes and pan of cooked chorizo hot holding above grill below 135F. CDI - EHS allowed PIC to reheat items for hot holding. PIC reheated foods above 165F. 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 .

3-501.19 (C ) (2) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. The food shall be monitored to ensure the warmest portion of the food does not exceed 70 F during the 6 hour period. -Pf Observed no form of monitoring temperature for 6hrs TPHC. CDI - EHS observed temperatures below 41F and PIC created temp log for 6hr TPHC. 3-501.19 (C ) (4) (5) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. The food shall be discarded if the temperature of the food exceeds 70 F, after the food has completed its 6 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 6 hour time limit. -P Observed 7 hour TPHC instead of 6 hours 10AM-5PM. CDI - PIC corrected time stamps.

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 four in-us secondary bottle with no identification near prep area. CDI - PIC labeled bottles.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wiping cloths with debris being used under cutting board and to wiping in use utensils. Education was provided and PIC discarded wiping cloths.

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 boxes of single service items stored on the floor in lounge room. CDI - PIC moved items off floor.

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 several clear and stainless steel food containers stored clean with sticker residue still attached.

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. Observed personal water bottles and speaker stored on top of mixing bowl. CDI - PIC moved items to lower shelf.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed container of green hot peppers with mold growth stoed in walk in cooler. CDI - PIC voluntarily discarded green hot peppers.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed two clear secondary spray bottles with quaternary sanitizer below 50PPM located near grill station and prep table. CDI - PIC voluntarily discarded solution. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed stainless steel container of cooked whole potatoes hot holding above grill station below 135F. CDI - PIC was allowed to reheat potatoes and hot hold at steam table. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed nats throughout kitchen and 3-comp-sink area.

4-501.11 Maintain equipment in good repair. Observed hand washing sink next to steam table leaking water from underneath sink. EHS was still able wash hands at sink. PIC will call for repairs and placed a bucket underneath to catch water from dripping on the floor. 4-502.11(A) Maintain utensils in good repair. Observed in-use metal tongs with melted flaking yellow grip and serving spoon with burnt/melted handle. EHS observed lemon/lime hand held squeezer with paint chipping stored cleaned. CDI - PIC voluntarily discarded items.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during inspection. 210 days from issuance of permit from 10/12/2023. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand washing sink blocked by garbage bin can and stainless steel pan inside sink. CDI - PIC removed garbage bin and stainless steal container.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed a clear spray bottle of quaternary sanitizer below 50PPM near 3-comp-sink . CDI - PIC discarded solution and replace it from dispenser with a concentration of 200PPM. 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

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed two clear spray bottles of bleach above 400PPM near chemical room. CDI - PIC diluted both spray bottles with water bringing the concentration down to about 150PPM.

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 salsa verde, chilies, refried beans and rice foods still actively cooling with sealed with lids. CDI - PIC removed the lids from plastic containers to actively cool. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket with wiping cloths below 50PPM. CDI - PIC discarded solution and obtain fresh sanitizer from dispenser with a concentration of 200 PPM.

4-502.11(A) Maintain utensils in good repair. Observed in-use grill scraper with melted handle. CDI - PIC discarded grill scraper.

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 a few clear food containers stored clean with sticker residue still attached.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed hood filters with grease build up in need of cleaning above grill.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not food safety certified. Permit issuance date is within 210 days. No point deduction. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee adding water to beans that were still cooking with same gloves food employee was using to wash dishes. CDI - PIC instructed food employee to remove gloves and wash hands properly.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food build up on vegetable cutter and metal strainer stored. CDI- PIC moved items to dish wash 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for TPHC items. CDI- PIC was given TPHC for 6 hours and 4 hours. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 few in-us secondary bottle with no identification near prep area. CDI - PIC labeled bottles.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee preparing food with hanging bracelet.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes stored in sani-bucket at improper concentration. CDI- PIC voluntarily discarded sanitizer liquid and cloths. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed three sanitizer buckets with cloths stored directly on floor throughout kitchen.

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed avocados directly on top of tomatoes in cold holding prep unit.

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 clear bucket stored clean above prep sink with sticker and sticker residue

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not food safety certified. Permit issuance date is within 210 days. No point deduction. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 raw shrimp served as ceviche on menu without parasite destruction letter on site. VR required within 10 days.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken breast on grill hot holding below 135F. Observed cheese sauce in soup kettle hot holding < 135F. CDI- reheated to above 165F and placed back in hot 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 .

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed consumer advisory on menu without asterisk next to menu items. VR required within 10 days.

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 food items cooling with lids on. CDI -remove lids, continue cooling. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes stored in sani-bucket at improper concentration.

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 handles stored in food in bulk food containers.

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 boxes of single service items stored on the floor in lounge room.