AROMAS DE MI PUEBLO

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Raw Steak stored above cut potatoes in back 2 Door Standing RIC. *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)(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 above Raw Fish in Right Flip Top Lowboy. *CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

*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 - Cooked Goat and Cooked Hen above 41F cooked yesterday. *CDI - PIC voluntarily discarded item. 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 .

*REPEAT* 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 - *Observed - Cooked Goat and Cooked Hen above 41F cooked yesterday. *CDI - PIC voluntarily discarded item. 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 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 - Large Frozen Beef Chucks thawing at ambient temperature. *CDI - PIC placed items into prep sink to thaw under running water.

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. *Observed - Large Frozen Beef Chucks thawing underneath handsink. *CDI - PIC removed food from underneath handsink.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. *Observed - Owner engaged in food prep without a proper hair restraint. *CDI - PIC had owner put on hair restraint.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- *Observed - Chef wash hands and turn off faucet using bare hands preparing to re-engage in food prep. *CDI - EHS educated Chef and demonstrated proper handwashing procedures to kitchen staff. Chef rewashed hands properly.

*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 - Large lidded plastic container of Cut Lettuce above 41F prepped yesterday in Front 2 Door RIC. *CDI - PIC voluntarily discarded item. Points deducted reduced due to large improvement from previous inspection. Establishment implemented Risk Control Plan since previous inspection, see general comments for details. 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 .

*REPEAT* 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 - One container of Tripe in WIC date marked (3/10) cooked today along with other container of tripe date marked (3/11). *CDI - PIC corrected date marking. *Observed - Diced Ham, Diced Pork, Cut Hot Dog, Cooked Shrimp and Scrambled Eggs in Flip Top Unit without date marking. PIC stated Eggs and Shrimp was cooked this morning, Diced Pork and Ham are from yesterday, and Cut Hot Dog was from Sunday. *CDI - PIC had employee date mark items correctly. 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 .

*REPEAT* 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 - Tripe cooked this morning cooling in WIC in large plastic lidded container with no change in temperature and cut lettuce prepped yesterday in large plastic lidded container stored in Front 2 Door RIC still above 41F. *CDI - Tripe was placed into WIF to improve cooling rate and voluntarily discarded cut lettuce. 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 .

*REPEAT* 4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. *Observed - Some plastic containers Wet Stacked stored clean. *CDI - PIC educated dish washer and stored items in a way to allow proper air drying.

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 - Employee water bottle stored on top shelf of clean dish rack next to and above clean dishes. *CDI - PIC removed item and placed it onto lower shelf.

*REPEAT* 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- *Observed - Ice in basin of handsink. *CDI - PIC removed ice and educated employee on proper handsink usage. NOTE: Points deducted remain the same due to severity.

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 above Raw Fish in Left Flip Top Lowboy. *CDI - PIC corrected storage order. 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 - 3 Compartment Sink Sanitizer at 0ppm while being used to sanitize dishes. *CDI - PIC emptied and refilled compartment with fresh sanitizer at 300ppm. 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

*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 - 1 large plastic container of densely packed diced pork cooked yesterday above 41F, Cooked Tuna cooked around 9:30AM above 70F at 12:00PM, see temp chart for details. *CDI - PIC voluntarily discarded items. Establishment will be placed onto a risk control plan to address and improve repeated cooling violations. 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 - Shredded Lettuce and Diced Tomatoes above 41F in back 2 Door Standing RIC, Unit with an ambient temperature of 50F, see temp chart for details. *CDI - PIC voluntarily discarded items. Items prepped today were placed into WIC to be rapidly cooled. 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 - Plastic container of Cooked Pork from yesterday without date mark. *CDI - PIC date marked item. 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 . 3-501.18 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 - Cooked Corn and peanut butter mixed item date marked 12/20/2025 in the back of right flip top unit lowboy. *CDI - PIC voluntarily discarded 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 .

*REPEAT* 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 - 1 large plastic container of densely packed diced pork cooked yesterday above 41F, Cooked Tuna cooked around 9:30AM above 70F at 12:00PM, see temp chart for details. *CDI - PIC voluntarily discarded 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf- *Observed - Cooked Chickpeas, Cut Tomatoes and Cut Lettuce cooling in back standing 2 Door RIC not operating properly and recording an ambient temperature of 50F. *CDI - PIC placed items into WIC to be rapidly cooled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - Cardboard Box of frozen food items stored directly on the floor in WIF.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. *Observed - Multiple wet stacked metal and plastic containers stored on clean dish rack.

4-501.11 Maintain equipment in good repair. *Observed - Back 2 Door Standing RIC in disrepair unable to maintain proper cold holding temperatures. Repair Unit.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- *Observed - No quaternary test strips available during time of inspection. A verification visit will be conducted within 10 days to ensure establishment is in compliance and possession of proper test kit.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- *Observed - No signed document of module showing proof of training provided to staff. *CDI - EHS provided copy of the employee health policy agreement for PIC to have staff read, sign and date. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- *Observed - Ice within front prep area handsink. *CDI - PIC removed ice and educated staff on handsink usage. *Observed - Soiled Plastic Cups stored within basin of handisnk near WIC and WIF. *CDI - PIC had employee remove items from handsink and educated them on proper use of a handsink.

*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 items- Small container of Cooked Goat in 2 Door Lowboy and 2 Large Bus Tubs of Raw Cut Tuna in Back 2 Door Standing RIC from yesterday above 41F. *CDI - PIC voluntarily discarded items. 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.

*REPEAT* 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 - Multiple items cooling from ambient prep and from final cook temp with little to no change in temperature. Observed items cooled yesterday above 41F missing the cooling parameters. *CDI - PIC voluntarily discarded prepped items from yesterday. PIC placed items cooling from today into smaller metal containers in WIC to assist with rapid cooling. Cooked Tuna was moved to WIF to rapidly cool product before 2 hour parameters were up. 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 .

*REPEAT* 6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - Flies throughout kitchen.

3-305.14 Unpackaged food shall be protected from contamination during preparation. *Observed - Commercially packaged Raw Pork stored underneath back handsink. PIC stated employee was prepping item and placed it there to remove it from the walkway. *CDI - EHS educated PIC on proper storage of food items and PIC moved item from underneath handsink.

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 - Styrofoam cup cut in half to be used as scoop for Pico De Gallo. *CDI - PIC removed cup. EHS educated PIC to use scoop with a handle.

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 - Box of Single Service cups stored directly on the floor near back drink station. *CDI - PIC removed items from the floor.

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 - Frozen Beef Leg in stoneground bags in 2 Door Standing RIF. *CDI - EHS educated PIC on proper food safe surfaces and PIC removed items from bags and placed them into plastic bus tub.

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 one container of raw chicken stored above one container of raw beef in lowboy unit across from cook line. CDI-PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P. Observed dish washer shaking utensils in sanitizer and not allowing for utensils to be submerged and have a contact time of 60 seconds as required by quat sanitizer. CDI-Dish washer added items to 3 compartment sink to be rewashed. 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 cooked oatmeal and cooked chicken drop cooling a 23F/120mins and 17F/120 mins (see temp chart). CDI-PIC voluntarily discarded items. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed fried plantains on prep table next to fryers without temperature or time control below 135F (see temp chart). CDI-PIC added time sticker to plantains and will use TPHC for holding fried plantains moving forward. EHS sent TPHC template to PIC and established procedure with PIC. 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 several TCS foods above 41F in main 2 door reach in back of the kitchen and 2 door reach in by servers station, empanadas filled above flip top containers, and cooked pork in lowboy across from grill (see temp chart). CDI-PIC voluntarily discarded all TCS items in both RICS. REPEAT. VR within 3 days to checked on cold holding ability. 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 act of stirring. Cold air must flow around product to remove the heat. -Pf. Observed cooked chicken and cooked oatmeal cooling in large, plastic in the freezers. CDI-PIC voluntarily discarded items. EHS spoke with PIC about getting an ice wand to help cooling oatmeal and other large sauces/soups as well as separating all cooling items in smaller pans to allow for fastest cooling rate. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flying insects during inspection. PIC stated they would contact pest control company.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food candler wearing watch while working on cookline.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility without quat test stripes. Sanitizer test at 150 pppm. VR within 10 days to check for status of test stripes.

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 3 compartment sink drain with heavy build up and oder coming from drain.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed knife and strainer in back handwashing sink. CDI- Removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored over beef in tall RI. CDI- Chicken removed and relocated to proper area. 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 beef soup and pork cooked at 7am above 70F. CDI-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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shrimp, empanadas and pork in tall reach in and prep top holding above 41F. CDI- Items taken to freezer and cooled. 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 facility cooling in the tall/ low reach in units. CDI- Items removed in placed in freezers. Per permit, facility is NOT allowed to cool in areas other than the freezers. EHS found food cooling from hot in the tall reach in and low reach ins. EHS re-iterated cooling procedures to manager. 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 .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed box of raw shelled eggs stored above closed containers of soaps and ready to eat foods in left side RIC in the back of the restaurant, storage order correct throughout restaurant. CDI-PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee crack raw shelled eggs and did not discard gloves and wash hands prior to heading back to makeline. CDI-EHS notified PIC and provided education and gloves were discarded and hands washed.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P. Observed dishwasher that stated the all dishes get dipped into sanitizer before being set to dry when quart sanitizer for establishment calls for 1-2 minutes of contact time. CDI-EHS provided education and utensils were placed back into 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 , 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 oatmeal drink, chicken soup, and cooked lentils that had not reached 70F within 2 hours (see temp chart). CDI-PIC 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 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 10 TCS foods cooling in deep, plastic containers in dedicated cooler with cooked pork having a lid as well as multiple items cooling in reach in units towards the back of the restaurant, which is not allowed per permit.. Permit states that facility is only allowed to cool 7 items at a time and in the dedicated cooling reach in. CDI-PIC voluntarily discarded oatmeal drink and chicken soup and placed items into smaller container to increase the rate of cooling. EHS spoke with PIC about obtaining ice wands for soups and oatmeal drink as well as limited the amount of times that are cooling at one time. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of plastic containers wet stacked near 3 compartment sink. PIC separated containers to allow for proper air drying.

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 beef and raw steak in commercial packaging touching in the bottom of RIC and raw shrimp and raw chicken in separate containers stored on top of one other in the same RIC, per PIC facility received a delivery early that morning and rushed to put away raw meats. CDI-PIC corrected storage order and separated all foods for potential cross contamination. 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 several TCS items cooling in lowboys and RI units with covered containers when the facility is permitted to cool all foods in dedicated RI coolers that are subject to less opening in closing to allow for proper cooling. CDI-PIC moved all items to coolers uncovered to rapidly 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed multiple food employees were smart watches while working in the kitchen and preparing food.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility not have quat test stripes for 3 compartment sink. CDI-PIC called Cintas and strips were delivered during inspection. 4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf. Observed food employee washing multi-use coffee mugs and plastic cups in one compartment sink near the wait bar. CDI-mugs and plastic cups were taken back to 3 compartment sink to go through the proper wash, rinse, and sanitize procedure for manual warewashing.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.Observed clear container in hand washing sink CDI.PIC removed 6-301.14 Post a handwash sign at each handsink. Observed no Handwashing sign posted by sink in front area. CDI PIC posted sign 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand wash sink was blocked by cart. CDI PIC moved cart

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 MAUI MAUI being served raw in ceviche. No Parasite destruction letter. EHS had estabishment stop making until parasite letter is obtained. EHS will come back in 10 days

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed QUAT sanitizer at 50 ppm per manufacture it should read 150-400. CDI PIC made sanitizer to read 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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Balon and Korviche temp below 135F see temp chart 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed empanadas and cooked pork above 41F see temp chart. CDI PIC put empanadas in freezer to quickly cool. Pork 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no Consumer advisory on menu for eggs and cevhice. . EHS will return in 10 day

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 squeeze bottles without lables. CDI PIC labled items

3-302.15 Wash fruits and vegetables prior to use. Observed in use avocado with sticker on. CDI PIC washed and removed

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 small bowl in sugar and carrot mixtures. CDI PIC removed bowls

4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed clean utensils stored in bin with standing water. CDI PIC remove all items to be w/r/s.