MARGARITAS MOUNTAIN ISLAND

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed QUAT sanitizer not being dispensed from mechanism at 3-comp sink due to empty QUAT bottle. Facility without a replacement bottle. Facility shall use chlorine at proper concentrations to sanitize dishes. 3-day VR (7/16) required to ensure facility has replaced QUAT. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed metal containers and lids with sticker and food debris/residue. CDI - PIC moved items to 3-comp sink for 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 .

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 queso cooling on prep table that did not meet cooling parameters. Per PIC, queso started cooling process around 1230 and was 86F after two hours of cooling. CDI - PIC voluntarily discarded product. 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 .

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 pesticides labeled for household use only on lower shelf of 3-comp sink. Observed household use only fly traps hanging from ceiling in kitchen area. CDI - PIC removed pesticides and fly strips.

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 queso cooling in large, plastic containers on prep table. CDI - PIC voluntarily discarded queso. 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 shrimp and octopus thawing in the prep sink. Per PIC, items are usually thawed under water. Cold water temperature at prep sink was 83F. PIC advised to move shrimp and octopus to WIC to thaw since cold water is too hot for thawing process.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in 0ppm of sanitizer. PIC remade sanitizer buckets with cholorine.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed torn/missing seal between the back of 3-comp and wall. Replace/repair seal.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed chlorine test strips without scale. PIC unable to accurately test the concentration of the dish machine. A verification visit will be conducted within 10 days (7/23) to verify possession of proper test strips. 4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation. -Pf- Observed no QUAT sanitizer available for use in 3-comp sink via dispenser. PIC will use chlorine to sanitize in 3-comp until more QUAT is ordered.

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 heavy food debris build-up on bottom interior surfaces and gaskets of reach-in freezer.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open and missing top lid. Repair/replace dumpster lids and keep dumpster doors closed when not in use. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed pallets in dumpster enclosure. PIC to work with property manager to remove pallets.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored on shelf above prep surface. Employee moved phone.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed 0ppm sanitizer concentration in sanitizer well of 3-comp sink. CDI - PIC drained and refilled sink with sanitizer concentration of 300ppm QUAT. 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

3-302.15 Wash fruits and vegetables prior to use. Observed container of whole avocados on prep top with stickers still attached. CDI - PIC had employee rewash avocados and remove stickers.

-REPEAT- 4-101.11 (A) Food contact surfaces shall be made of safe materials. -P- Observed tortilla chips stored in non-food grade plastic bins. Move chips into food grade storage containers. 3-day VR required (12/19)

-REPEAT- 5-205.15 Maintain a plumbing system in good repair. Observed dish machine water pooling onto floor during rinse cycle. Water is flowing into floor drain, but inflow rate exceeds drain rate causing water to spill over and pool on the floor. PIC to address drainage issues, and will continue to have dish washing staff monitor and squeegee floors as needed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed shared dumpsters with side doors open. PIC to work with other facilities and development owner to ensure dumpsters are in compliance.

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 rolls of ground beef and churizo stored over beef in the walk in cooler. CDI- Ground beef removed. 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 food in the freezer uncovered. CDI- Food covered.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken, steak, pork and tomatoes holding above 41F in the cold drawers under the grill and prep top. CDI- Items taken to the wlak in cooler 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 .

4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed tortillas stored in to go bags. Observed chips stored in industrial storage bins. Put food in food grade containers/ bags

5-205.15 Maintain a plumbing system in good repair. Observed handwashing sink leaking

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 floor with standing water at prep sink.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored with customer items in the clean dish storage area. Keep employee items separate

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-Pf- *Observed - PIC and an employee unsure of foodborne illnesses and symptoms after questioning and no proof of training. EHS provided employee health policy agreement document to establishment. A verification visit will be conducted within 10 days to ensure document is signed showing proof of training. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- *Observed - No paper towels at handsink next across from Hot Holding Steam Table. *CDI - PIC replaced paper towels in paper towel dispenser.

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 stored above Shrimp and Tilapia in Grill Drawers and Raw Chicken stored above Raw Beef in WIC. *CDI - PIC had food employee reorganize shelving in both units correcting 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 Chicken stored above uncooked vegetables in Grill Drawers and Raw Chicken stored above churros in 2 Door Lowboy RIF. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

*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 - Pork, Beans, Pickled jalapenos, Pico De Gallo cooling in WIC with tight fitting lids and Shredded Lettuce past the fill line cooling in Flip Top Unit. *CDI - PIC left the lids to containers cooling in WIC slightly open to allow for better air flow improving cooling. PIC evenly distributed shredded lettuce into another container to improve cooling 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 .

*REPEAT* 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Wet stacking metal containers stored on clean dish rack.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitizer at 3-compartment sink measured less than 150 ppm. Quat sanitizers must be 150-400 ppm. CDI - PIC emptied sink and refilled with 200 ppm 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Lettuce in sandwich cooler measured 46F. Lettuce was double panned. TCS foods in cold holding must measured 41F or less. CDI - PIC moved lettuce to walk-in cooler to cool down. Improvement over last inspection so reduced to half credit. 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 .

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 Lettuce was cooling in deep containers in walk-in cooler at 48F. TCS foods must be cooled in shallow pans or with ice. Also, portioned salsas in upright cooler measured 47-54F. PIC stated they were portioned 1 hour ago. CDI - PIC moved salsas to walk-in cooler and added ice to container of lettuce. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of metal pans on clean dish shelf were still wet. Allow utensils to adequately air dry before stacking. REPEAT

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Waitress observed touching chips with bare hands. Employee must not handle ready-to-eat foods with their bare hands. CDI - Chips discarded and employee educated. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

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. Pans of raw chicken stored directly on top of raw beef. Do not store raw chicken above raw beef. CDI - PIC moved raw chicken to bottom shelf. REPEAT // 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee observed grabbing raw chicken from drawer cooler to put on grill with gloved hands. Employee then grabbed raw shrimp with same pair of gloves on hands. Employees must discard gloves and wash hands when switching between raw chicken and raw shrimp, or use a utensil so they don’t have to contact the raw food with their hands. CDI - Employee educated.

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. Black beans that were prepared yesterday measured 56F. Queso that was prepared yesterday measured 46F. TCS foods must cool within the proper time and temperature parameters. Use shallow pans or ice wands/ice bath to cool large batches of TCS foods. CDI - PIC 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 Small pan of chicken beside grill measured 120F. TCS foods in hot holding shall measure at least 135F. CDI - PIC discarded chicken. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Portioned salsas in upright cooler measured 50-51F. Portioned salsas sitting out of temperature control measured 49-55F. Lettuce in sandwich cooler top measured 44-49F. TCS foods in cold holding shall measure 41F or less. CDI - PIC discarded salsas and moved lettuce to walk-in cooler to cool. 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 .

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 Queso in walk-in cooler, horchata in walk-in cooler, mango pico in sandwich cooler, queso fresco in sandwich cooler, cooked shrimp in sandwich cooler and cooked onions in sandwich cooler missing date labels. TCS ready-to-eat foods must be labeled with prep date. CDI - PIC placed date labels on items. Different circumstances to last inspection so kept at half credit. 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 .

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 Black beans and queso were cooled in walk-in cooler overnight in deep containers/pans with lids. Use shallow pans or use ice wands/ice bath to cool TCS foods after cooking/hot holding. CDI - PIC discarded items. 0 pts. 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. Pans stored as clean were stacked while they were still wet. Allow utensils to adequately air dry before stacking. 0 pts.

4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf No chlorine test strips available at establishment. VR - Verification required within 10 days that establishment acquires chlorine test strips. REPEAT

5-205.15 Maintain a plumbing system in good repair. Heavy leak underneath 3-compartment sink. Repair leak. 0 pts.

*REPEAT* 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf - *Observed - Handsink blocked by cart of glass ware. *CDI - PIC removed item blocking handsink. NOTE: Points deducted remain the same due to improvement and severity.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- *Observed - canned drinks stored inside of ice machine contaminating the ice used for customer consumption. *CDI - EHS had PIC remove all drinks and ice from ice machine.

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 above packaged shredded cheese. *CDI - PIC removed packeged shredded cheese and placed it onto the top shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- *Observed - large container of rice in standing HH Unit below 135F from this morning. *CDI - PIC voluntarily discarrded 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Shredded lettuce, diced tomatoes, Black beans, refried beans, and shredded beef 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 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 - Beans and meat dated 10/2/24 and 10/7/24 which places both items past the 7 day discard date.*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* 3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. *Observed - yellow squeeze bottles without labels. *CDI - PIC labeled items.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - Box of small canned goods stored on floor. *CDI - PIC removed items from the floor and placed them onto a shelf.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- *Observed - no test strips available to accurately test the QAC concentration of the 3 comp sink. A verification visit will be conducted within 10 days to verify possession of proper test strips.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed open water bottle on shelf in prep area near food REPEAT

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee touch dirty equipment and utensils then go back to handling food.CDI..EHS will educate PIC

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at handwash sink or bathrooms. CDI.. EHS will stickers 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.Observed 2 hand sink blocked. REPEAT CDI..Items were moved

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up on ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several food items above 41F. Please see temp chart. CDI.. 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 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 milk and lettuce held from previous days without dates. CDI..Dates were added 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)(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 asterisked marks through menu for items not undercooked. REPEAT

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 no lables on squeeze bottles.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed open box of mushrooms stored under leak in WIC.. CDI.. Mushrooms were voluntarily discarded.

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 in uncooked rice, sugar and flour containers.

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. Observed cardboard on floor in WIC.. CDI.. Cardboard was removed.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf observed pic demonstrate proficient knowledge of food safety but fail to ensure proper cooling of hot TCS foods, proper sanitization of utensils and proper hand hygiene. CDI EHS coached pic and pic coached staff A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

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 open employee beverage on food prep sink. CDI removed

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 multiple food employees immediately recontaminate hands on handles post hand wash. CDI coached and rewashed 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 . 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P observed multiple food employees touching soiled equipment with gloves and return to food preparation with no glove change or hand wash. CDI coached and rewashed

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed one hand sink blocked by food on cart. CDI removed

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 chicken and pork or beef and rice not cooled properly still 50 f from yesterday. CDI 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 .

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 needs asterisk or different symbol from asterisk on kids menu for the steak

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf pic showed product used for sanitizer but it was not sanitize. Depp cleaning solution.

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 demonstration of cooling in stacked closed metal pans that were almost full in WIC. Cdi discarded and procedures changed to shallow pans left open 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 .

3-306.11 Protect food on display using shields, packaging, or other effective means. -P observed open pitchers of tea in dining room within customer reach.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on food prep surfaces. 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 stored on floor. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed red sanitizer bucket on floor with soiled cloth immersed in a solution that was 0 ppm qac and chlorine.

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocados being mashed for guacamole all with stickers. I effectively washed