EL CARBONERO

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf- Observed multiple risk factor violations during inspection. **10 DAY VERIFICATION REQUIRED BY 9/12/2026** -1- **REPEAT** A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety

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-/2-301.15 Only wash hands in handwashing sink. -Pf- Observed food employee rinse hands off in 3-comp sink, not using any soap or paper towels, for less than 20 seconds. -CDI- EHS educated PIC on proper handwashing procedures and PIC properly washed hands. **REPEAT** -2- 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 .

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handsink at BOH. -CDI- EHS provided signage. -0-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple food in prep units, RIC and WIC with no protective coverings. **REPEAT** -3- 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed food employee using damaged gloves. Observed food employee rinsing off gloved hands. -CDI- EHS educated food employee on when to change gloves and food employee removed gloves and donned a new pair. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed celery in its original packaging stored in a container with RTE cut up peppers and onions. Observed 2 squeeze bottles stored in container with RTE cut up cabbage. -CDI- EHS educated PIC on proper food contact surface, items were relocated and contaminated items in containers discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dish machine to be W/R/S. **POINTS NOT ESCALATED DUE TO IMPROVEMENT** **REPEAT** -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark buildup on inside of ice machine. Increased and more thorough cleaning frequency recommended.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple items above 41F in prep units, RIC, and WIC. Observed ambient air of units above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. **IS BEING ISSUED TODAY** **REPEAT** -3- **3-DAY VERIFICATION REQUIRED BY 9/4/26** 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 spray bottle with no label. -CDI- PIC properly labeled bottles. **REPEAT** -1-

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 with no labels. **REPEAT** -2-

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead pest in steam table water. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in kitchen area. **REPEAT** -2-

3-302.15 Wash fruits and vegetables prior to use. Observed washed avocados (per PIC) with sticker still intact. **REPEAT** -0.5-

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 in use knives stored on shelving above prep units. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed hot water for storing in-use utensils below 135F. **REPEAT** -1-

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed food employee cloth drying plates. 4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking with dishes stored as clean. **REPEAT** -1-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards throughout no longer smooth and easily cleanable. Resurface or replace. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rust buildup on bottom shelves of 2 prep tables. Observed rusted shelving throughout in need of replacement. Observed shelving used to store clean dishes that had been spray painted. **REPEAT** -1- 4-501.11 Maintain equipment in good repair. Observed broken door handle gasket at RIF near WIC. Observed door on prep unit #1 not properly closing. Observed pooling/leaking water in bottom of one of prep units and ice buildup. Observed broken tops on prep units.

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 tops and sides of equipment in need of cleaning throughout, especially cooking equipment and shelving in need of cleaning throughout. Observed NFCS of squeeze bottles in need of cleaning. Observed dark growth inside of sanitizer tubing at 3-comp sink. Observed NFCS of thermometer in need of cleaning. Increased and more thorough cleaning frequency recommended. **REPEAT** -1-

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 cracked floor tiles at FOH near cook line. Also observed multiple missing baseboards throughout the facility (Kitchen, back storage room, and WIC). 6-501.114 (A) The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. Observed broken lowboy unit being used for storage. Observed other items not in use. Observed plates and some cold pans that per PIC were no longer in use. Remove any items no longer in use. **REPEAT** -1- 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 debris buildup on tops of paper towel dispensers. Observed food debris and water on floors. Increased and more thorough cleaning frequency recommended. 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 most lights with no light shields and one light shield hanging down, not fully intact. Replace.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf- Observed multiple risk factor violations during inspection. **10 DAY VERIFICATION REQUIRED BY 5/24/2026** -1- **REPEAT** A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed no signed attestation of EHP. Observed PIC unable to answer EHS’ questions about EHP. -CDI- PIC located copy provided at previous inspection, educated PIC and food employees and all employees signed at time of visit. **REPEAT** -1- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.12 (A),(B), (C) 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) and use a clean barrier such as a disposable paper towel when touching surfaces such as a manually operated faucet handle to avoid recontaminating hands. -P- Observed food employee wash hands and not use a barrier to turn off the faucet. -CDI- EHS educated food employee on using a barrier to turn off faucet and food employee rewashed hands. 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 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P- Observed food employee handling raw carne asada and then go to handle spice containers, date marking stickers, and pen without washing hands. Observed food employee handle raw fish and then go to handle water handle on coffee machine without washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at handsink. -CDI- PIC replenished paper towel supply. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw bacon in container with RTE ham. -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)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple items in RIFs, RIC, prep units and WIC with no protective coverings. **REPEAT** -3- 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed box of unwashed peppers stored over RTE beans in WIC. 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 food employee using gloves to handle raw chicken and begin to handle spices, date marking stickers and other items without discarding gloves. Observed food employee handle raw fish and then begin to handle water nozzle of coffee dispenser without discarding gloves. -CDI- EHS educated food employee on when to discard gloves and food employee discarded gloves and cleaned off contaminated items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. Per PIC, some items not in use. -CDI- PIC moved items to dishpit to be W/R/S. Items not in use must be stored clean or removed from facility. **REPEAT** -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed all items in top of meat prep unit above 41F, items on bottom of unit were at proper temperatures. Observed potatoes for pupusas and raw carne asada above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. **REPEAT** -3- **3 DAY VERIFICATION BY 5/15/26** **PIC TO NOT USE TOP OF PREP UNIT UNTIL REPAIRS CAN BE MADE** 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)./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 past date mark, missing date marks, or improperly date marked. Improperly date marked items: Whole black beans and refried black beans 5/7-5/14 (discard should be 5/13), hot house pickled onions 5/13-5/20 (discard should be 5/19), cut cabbage 5/6-5/13 (discard should be 5/12), 2 queso’s 5/8-5/15 (discard should be 5/14), salsa verde 5/6-5/13 (discard should be 5/12), Items past date mark: elotes 5/3-5/9, beef soup and chicken soup 5/6 (discard 5/12), black beans 5/7 (discard 5/13), chicken 4/26 (discard 5/2), No date mark: cooked carrots, fried chicken, repollo, house hot pickled onions, heavy whipping cream, ribs, queso fresco, and ham. -CDI- PIC voluntarily discarded all items without date marks or past discard date and properly date marked items improperly date marked. **REPEAT** -3- **ITS BEING ISSUED TODAY DUE TO REPEAT VIOLATIONS** -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed spray bottle with no label. -CDI- PIC voluntarily discarded. -0-

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 multiple squeeze bottles and containers with spices on cook line with no labels. **REPEAT** -2-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door not fully closed. Ensure door is closed to protect establishment from insect or rodent entry. **REPEAT** -2- 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 2 dead pests on wall near dish machine power box. Observed flying pest.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed oil stored on floor in dry storage area. **REPEAT** -1-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in no sanitizer water. -CDI- EHS educated PIC on proper storage of in-use wiping cloths. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed stickers on washed avocados. Ensure to remove stickers prior to washing. -0-

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 handle stored inside cut cabbage touching food. 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 ice scoop handle touching ice. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed water for storing in-use utensils at 73F. **REPEAT** -0.5-

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 wet stacking with dishes stored as clean. **REPEAT** -0.5-

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 napkins stored on floor in dry storage area. **REPEAT** -0.5-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards throughout no longer smooth and easily cleanable. Resurface or replace. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rust buildup on bottom shelves of 2 prep tables. Observed rusted shelving throughout in need of replacement. Observed shelving used to store clean dishes that had been spray painted. **REPEAT** -1- 4-501.11 Maintain equipment in good repair. Observed broken door handle gasket at RIF near WIC. Observed door on prep unit #1 not properly closing.

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 tops and sides of equipment in need of cleaning throughout, especially cooking equipment and shelving in need of cleaning throughout. Observed NFCS of squeeze bottles in need of cleaning. Observed dark growth inside of sanitizer tubing at 3-comp sink. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5-

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 cracked floor tiles at FOH near cook line. Also observed multiple missing baseboards throughout the facility (Kitchen, back storage room, and WIC). 6-501.114 (A) The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. Observed broken RI unit and lowboy being used for storage. Observed other items not in use. Observed plates and some cold pans that per PIC were no longer in use. Remove any items no longer in use. **REPEAT** -1- 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 debris buildup on tops of paper towel dispensers. Observed food debris and water on floors. Increased and more thorough cleaning frequency recommended. 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 most lights with no light shields and one light shield hanging down, not fully intact. Replace.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light shields missing throughout. 6-303.11 Provide required lighting intensity. Observed low lighting in some areas, like above prep units. **REPEAT** -0.5- **POINTS NOT ESCALATED DUE TO LIGHTING BENEATH HOOD BEING REPLACED**

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf- Observed multiple risk factor violations during inspection. **10 DAY VERIFICATION REQUIRED BY 2/1/2026** -1- A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed no signed attestation of EHP. -CDI- EHS provided copy and it was signed by all employees at time of visit. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- Observed no V&D cleanup procedures. -CDI- EHS provided copy. -0- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handsink at BOH near dishpit. -CDI- EHS provided signage. -0-

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed white and black microbial growth on jalapenos, ketchup and boiled eggs in WIC. -CDI- PIC voluntarily discarded items. -1-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed bag of raw chorizo stored in container on top of bag of cooked chicken. Observed raw chorizo stored in container with ranch and queso in prep unit. -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)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple items in RIFs, RIC, and WIC with no protective covering. **REPEAT** -3- 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over washed RTE tomatoes in WIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. Per PIC, some items not in use. -CDI- PIC moved items to dishpit to be W/R/S. Items not in use must be stored clean or removed from facility. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. -P- Observed in-use utensils that per PIC, had been in-use since facility opened at 9am (time of observation was at 2p). -CDI- EHS educated PIC on cleaning frequency and items were placed at dishpit to be 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 . 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave in need of cleaning due to food splash. Per PIC, microwave is cleaned every 2 days. Ensure microwave is being cleaned daily.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed crema in prep unit #1 above 41F. Observed items in prep unit #2 on right side of unit above 41F. Observed items in WIC above 41F. Ambient air of WIC at 40-41F. However, most foods are not maintaining temperatures at 41F or below. Refer to temperature chart. -CDI- PIC voluntarily discarded items above 41F. **VERIFICATION REQUIRED BY 1/23/26** 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)./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 items missing date marks: cooked frozen beef, chicken, hot pickled onions, shredded mozzarella cheese, queso fresco, sauce containing mayo and whole milk, sliced tomatoes, cut cabbage, salad mix, red sauce, salsa verde, chip salsa, flautas, housemade drink containing milk, and carnitas. Observed items past date mark: cut cabbage 12/29 (discard 1/4), and queso 12/25 & 12/28 (discard 12/31 & 1/3). Observed items improperly date marked: corn, carrots and cut cabbage 1/18-1/26 (discard should be 1/24), and beans and seafood soup 1/13-1/23 (discard should be 1/19). Per PIC, items with no date mark were prepared 1/19. -CDI- PIC voluntarily discarded items past date mark and properly date marked other items. **REPEAT** -3- **RCP BEING IMPLEMENTED FOR DATE MARKING.** For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple squeeze bottles with no labels. **REPEAT** -2-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door not fully closed. Ensure door is closed to protect establishment from insect or rodent entry. **REPEAT** -1- 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead pest in cold pan in prep unit. Observed flying pest in RIC being used for storage.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cokes and waters stored on floor in dry storage area. -0-

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in-use utensils being held in water at 80F. -0-

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 wet stacking with dishes stored as clean. -0- 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean tongs stored on hook where spray nozzle to rinse dirty dishes is stored.

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 to go plates stored on floor in dry storage area. -0-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards throughout no longer smooth and easily cleanable. Resurface or replace. 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 grocery bags being used on raw fish and other items. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rust buildup on bottom shelves of 2 prep tables. Observed rusted shelving throughout in need of replacement. Observed shelving used to store clean dishes that had been spray painted. **REPEAT** -1- 4-502.11(A) Maintain utensils in good repair. Observed utensils with damaged/warped handles. 4-501.11 Maintain equipment in good repair. Observed broken door handle gasket at RIF near WIC. Observed door on prep unit #1 not properly closing. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed nutri bullet that read “for household use only”.

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 tops and sides of equipment in need of cleaning throughout, especially cooking equipment and shelving in need of cleaning throughout. Increased and more thorough cleaning frequency recommended. -0-

5-103.12 Provide water under pressure to all fixtures. Observed no water coming out at handsink by cook line. -CDI- PIC repaired. -0-

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 cracked and lifting floor tiles near the back door. Also observed multiple missing baseboards throughout the facility (Kitchen, back storage room, and WIC). Observed ceiling tile above RIC in need of replacement due to hole. 6-501.114 (A) The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. Observed broken RI unit and lowboy being used for storage. Observed plates and some cold pans that per PIC were no longer in use. Remove any items no longer in use. **REPEAT** -1- 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 debris buildup on tops of paper towel dispensers. Observed food debris and water on floors. Increased and more thorough cleaning frequency recommended. 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 most lights with no light shields and one light shield hanging down, not fully intact. Replace.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored over retail items in RIC. Observed employee coffee machine stored on top of table next to small cold holding unit where sauces are held. Observed bible stored on shelving above prep unit with other retail items. **REPEAT** -0.5- 6-303.11 Provide required lighting intensity. Observed little to no lighting at prep units and at cook/grill line.

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 drinks and food on prep table with retail food. CDI PIC moved drinks and food.

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 her hands for less than 20 seconds and she washed her hands at the dump sink. CDI EHS educated employee and she rewashed her hands and sanitized the dump sink. 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 .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed dish scrubber in the hand washing sink. CDI EHS educated employee and she removed scrubber from the handwashing sink.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed avocados above cooked potatoes in the WIC. CDI PIC put box of avocados on the bottom shelf. 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 container of sugar on the prep table uncovered. CDI PIC covered sugar container. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored directly on top of bread dough. CDI PIC discarded bread dough. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 multiple items in the WIC, RIF, and RIC not date marked. CDI PIC provided date mark and discarded those with unknown prep dates. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 cooked and/or prepped foods in the WIC and RIC with dates marks greater than 7 days. EHS educated PIC on 7 day limit. None of the items were prepared more than 7 days ago. CDI PIC corrected date marks. 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 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed facility offering eggs cooked to order without a consumer advisory statement on the breakfast menu. VR needed 8-28-25

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed windex spray bottle on the prep table with food. CDI PIC moved windex spray bottle.

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 2 squeeze bottles and on container of unidentifiable food without labels. REPEAT

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open without a tight fitting screen door.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food directly on the floor in the back storage closet. 3-307.11 Protect food from contamination sources not specifically noted by the code. Observed food being stored in grocery bags that are not food grade. EHS educated PIC and he will advise his staff.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed coffee filters stored unprotected on top of equipment in the kitchen.

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 sheet tray with rust and ruff food contact surface. Also observed dicer with large amount of rust buildup. CDI PIC voluntarily discarded tray and stated that they do not use the dicer. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rust buildup on bottom shelves of 2 prep tables.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed multiple trash bags on the ground in dumpster area. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed all doors and lids of the dumpster open

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 cracked and lifting floor tiles near the back door. Also observed multiple missing baseboards throughout the facility (Kitchen, back storage room, and WIC) 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed broken RIC across from the 3 comp sink.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee clothing on shelf above retail food.

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at hand sink by prep sink in kitchen. -CDI- PIC supplied soap.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed dark growth on surface of American cheese in tall RIC, with a mold-like appearance. -CDI- PIC voluntarily discarded the cheese. -REPEAT-

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 multiple items held over 24 hours without a date mark (cut cabbage, cut tomatoes/pico, hot dogs, sausages, deli ham, mozzarella cheese, cheese/bean pupusas, cooked chicken wings, chicharrones). PIC had bulk containers of cabbage, tomatoes/pico, and chicharrones in the WIC to reference with proper date marking. PIC and the chef verified that the chicken wings, hot dogs, mozzarella cheese, deli ham, chicken wings, and pupusas were prepared/opened two days ago. -CDI- PIC properly added date marks to all items. PIC and EHS had thorough discussion on adding date marks to all items held for over 24 hours, and for a maximum of 7 days, even if the bulk containers have date marks in the WIC. -REPEAT- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 large container of beans in WIC held past its 7-day timeframe prep date of 3/24). -CDI- PIC voluntarily discarded the beans. -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 -Observed fried chicken cooling too slowly (rate of 0.19 F/min, from 100F to 86F within 73 minutes). Observed fried chicken cooling in metal pan at room temperature in kitchen. PIC stated fried chicken finished cooking 30 minutes prior to start of inspection. -CDI- PIC moved fried chicken to walk-in-cooler. By end of inspection, EHS observed fried chicken cooling at sufficient 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 .

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 bottle of oil without label. Label all containers. -REPEAT- Points not escalated due to improvement from past inspection by labeling spice containers.

3-307.11 Protect food from contamination sources not specifically noted by the code. -Observed opened bags of deli ham, bacon, and hot dogs stored in a pan with visibly-soiled liquid resting at the bottom of the pan. -CDI- PIC changed out the pan with a clean pan.

4-501.11 Maintain equipment in good repair. -Observed rust on shelves throughout facility (in reach-in coolers, clean-dishes shelves, storage shelves).

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 all cold holding units with visible buildup of food debris and liquid, in need of cleaning. Observed shelving with food residue in dry storage and cold holding. -REPEAT-

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 walls behind equipment with visible dark buildup, in need of cleaning. Observed ceiling tiles in need of cleaning. Observed exposed concrete and low grout in kitchen.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P -Observed white buildup on surface of cut tomatoes in WIC. Tomatoes were held past their 7-day timeframe of 11/14. -CDI- PIC voluntarily discarded.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw beef stored over vegetables and salsa in WIC. Observed raw chorizo stored over fries in prep unit lowboy. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 several containers of salsa, two large containers of beans, one container of coleslaw, one container of tamales, chicken tacos, mozzarella cheese, whole milk, heavy cream, cut tomatoes, cut lettuce, pickled onions, and coconut milk without date mark. -CDI- If PIC knew when items were prepared, they were properly date marked. For the items that the PIC was unaware when they were prepared, PIC voluntarily discarded. 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 moot dogs, two large containers of pico, sopa de marisco, three containers of cheese sauce, cut tomatoes, salsa verde, and soup held past their 7-day timeframe. -CDI- PIC voluntarily discarded the items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. -Observed multiple bottles and containers of spices/oils without labels.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed ready-to-eat food (vegetables, deli ham) stored in lowboy directly touching raw chorizo. Observed opened tortilla package in lowboy, with tortillas directly touching the lowboy shelves. Obsderved multiple uncovered and unpackaged foods in units. -PIC voluntarily discarded the ham and separated foods.

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 all cold holding units with visible buildup of food debris, in need of cleaning. Observed shelving with food residue in dry storage and cold holding.

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 walls behind equipment with visible dark buildup, in need of cleaning. Observed ceiling tiles in need of cleaning. Observed exposed concrete and low grout in kitchen.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee jacket and bag stored on top of food in dry storage.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed several food safety violations pertaining to cold holding, cooling methods, hand washing, storage order and cross contamination. 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.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed employee touch raw meat, then go to the front line to contact clean surfaces of equipment/ utensils. CDI- Hands washed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef stored over plaintains and raw shrimp stored over cooked chicken in the tall reach in. Observed raw eggs stored over beans in the walk in cooler. Observed steak and shrimp stored over an opened container of plaintains. CDI- Food items were rearranged to achieve proper 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 washing his gloves used for raw meat in the sink. CDI- Gloves removed and hands washed.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed soiled pan washed without being soaked in sanitizer. CDI- Pan taken back to be sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cabbage in prep top 1 holding above 41F. Observed salad, tomatoes and lettuce in prep top 2 holding above 41F. All food items were within time temp parameter. CDI- Cabbage placed in the walk in cooler to cool. All other items were iced down. Observed raw chicken, beef, pork and churizo in prep top 3 holding above 41F. Observed raw chicken and shrimp in low reach in 3 holding above 41F Observed chicken in the tall reach in holding above 41F. CDI- Chicken and shrimp items 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 .

3-501.15 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 chicken placed in the tall reach in, covered and stacked prior to being cooling to 41F. CDI- 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 .

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed rice stored on the floor. Observed onions with gnats on them. Onions discarded. Observed food uncovered in the tall reach in unit, low reach in units and walk in cooler. Observed plantains stored at the 3 comp sink with dirty dishes. CDI- Plantains removed.

4-501.11 Maintain equipment in good repair. Observed dish machine not dispensing sanitizer. ECOLAB called and came on site. ECOLAB employee stated that the facility does not have the correct chemicals. Technician stated that he can use the bleach they have on hand for now, until they can get the correct chemicals. Lines were also cut on the dish machine. CDI- Technician fixed machine to dispenser the correct amount of sanitizer. Observed prep top lid broken not able to sufficiently hold itself up. Observed handle missing from cold well. Observed shelves held up by string and plastic wrap. Repair shelves and lids.

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 tall reach ins, low reach ins, prep top units in need of cleaning.

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 walls in need of cleaning.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM. PIC still has time to get certified under transitional time period. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy in place at facility. PIC stated sick employees just do not come to work. CDI- EHS provided employee health policy posters. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomit/ diarrhea plan. CDI- EHS provided plan. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 drink without lid stored with rice cookers. CDI- Removed

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at grill handwashing sink. CDI- Paper towels placed at sink. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cans of tomato sauce stored in the 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 eggs over beans and steak over onions in the walk in cooler. Observed raw sausage stored over potatoes in the low reach in. Observed fish stored over bananas in the tall reach in freezer. Observed beef stored over opened vegetables in tall reach in freezer. 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 washing hands with gloves on. CDI- Gloves discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes in prep top 1, eggs at gyro broiler holding above 41F. Observed chicken, steak, and pork in prep top 3 and shrimp in low reach in 3 holding above 41F. All units were holding at 41F or below. All items were within time temp parameters and were placed in the walk in cooler for quick cooling. Items cooled to 41F or below (40 for all meats). The kitchen area is hot (ambient air temp was 90F). EHS recommends implementing a plan to keep items cool AT ALL TIMES. Facility may use ice bags, decrease temps in coolers lower, keep flip tops closed, use smaller portions to keep items cold. ensure employees area taking temperatures in the morning afternoon and evennings. 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 no date for soup in the walk in cooler and chicken in the prep top. CDI- Items dated. 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 Observed tomatoes and eggs over stacked in the prep top. CDI- Items portioned. 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. Pf Observed raw meat thawing without water or refrigeration. CDI- Water ran.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roach near 3 comp sink. Increase pest control.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sugar and mayo stored below handwashing sink. Observed soy sauce stored on the floor. CDI- Removed. Observed cans stored in handwashing sink. CDI- Removed.

4-501.11 Maintain equipment in good repair Observed broken hood vent filters. Observed broken lights in hood vent. Observed rusted shelves in walk in cooler. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed caulking needed to splash guard between prep sinks.

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 walk in cooler door and tall reach ins throughout in need of cleaning. CDI- Employees cleaned items.

5-205.15 Maintain a plumbing system in good repair. Observed piping not connected to sink. Get repaired.

5 6-201.17 (A) Wall and ceiling attachments shall be easily cleanable in the kitchen areas. Observed some absorbent ceiling tiles in kitchen and some peeling ceiling tiles in kitchen. 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 grout needed in several areas of the floor in facility. Observed cracked and damaged floor tiles throughout facility.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no food protection manager on site for part of the inspection. Facility is under a transitional permit and has 180 days from issuance of permit to obtain certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink with juicer stored in it. CDI: Juicer removed. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at either handsink in the kitchen. CDI: Soap provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at one handsink in the kitchen. CDI: Paper towels provided.

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 chicken soup cooling from yesterday in the walk in cooler. CDI: Chicken soup 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one pan of beans, white rice in rice cooker and red rice in rice cooker below 135F. CDI: Beans rapidly reheated to over 165F. Rice was voluntarily discarded as they were prepared yesterday. 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-1T

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 no date mark on products cooked/prepped more than a day ago held in reach in part of prep cooler. Products included queso dip, and cooked pork. Observed salsas in small prep cooler date marked for today when they were prepared other days per large containers in the walk in cooler. CDI: Items date marked. 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 . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on sliced ham. CDI: Date provided. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed aerosol Raid insect killer in dry storage room labeled “Indoor household use only”. CDI: Product voluntarily discarded.

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 chicken soup cooling in walk in cooler in a deep, covered lexan from yesterday. CDI: Product 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed chicken thawing on drain board of prep sink at room temperature. CDI: Chicken was moved to preparation stage with water to continue thawing.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several squeeze bottles of clear liquids and oils on the line with no label.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in prep top for immediate use with stickers remaining. CDI: Avocados were properly washed.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils stored in water at 125F. CDI: Water was heated to 135F. 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 2oz portion cups being used on cook line for several items.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed ice wands stored directly on shelving in reach in freezer. PIC stated they are currently not using these. EHS explained to PIC how to use tool. EHS suggested using the ice wands for cooling of items such as soup.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed caulking needed to splash guard between prep sinks. This is a condition of the transitional permit. 4-501.11 Maintain equipment in good repair. Observed gaskets throughout facility in need of replacing on cold holding equipment. Observed sticker coating remaining on several pieces of equipment and table near dish machine. Observed broken hood vent filters. Observed broken lights in hood vent. Observed broken/missing handles on rice cookers. Observed broken/missing oven doors. Observed drain board for dish machine with large holes that are not smooth and easily cleanable. These are conditions of the transitional permit. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Remove domestic chest freezer. This is a condition of the transitional permit.

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 shelving r throughout facility, particularly where dry goods and clean pans/utensils are stored.

6-201.17 (A) Wall and ceiling attachments shall be easily cleanable in the kitchen areas. Observed some absorbent ceiling tiles in kitchen and some peeling ceiling tiles in kitchen. This is a condition of the transitional permit. 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 holes in walls throughout facility. Observed grout needed in several areas of the floor in facility. Observed cracked and damaged floor tiles throughout facility. Observed touch up paint needed to door thresholds of storage rooms. Observed broken light in storage room. These are a conditions of the transitional permit.