BARTACO

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Employee health policy provided by establishment does not include required illnesses and exposures to report. CDI- EHS provided employee health agreement provided by health department. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee fail to discard soiled gloves after wiping them on cloth held on apron. CDI- PIC had employee discard and replace gloves, removed cloth.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed dish machine unable to reach 160F on thermoplate. Establishment to move to using single use articles and complete sanitizing step in 3-comp basin. VERIFICATION REQUIRED on or before 8/29 to assess dish machine. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: 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. Caramelized onions fail to cool overnight in lower reach-in on cookline. CDI- PIC voluntarily discarded item. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed consommé and Caesar dressing fail to have a change in temp after 30+ mins. CDI- PIC removed items to rapidly cool on shallow hotel pans without lidding. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 TCS foods dated for day of portioning, not day of original cook or prep. CDI- EHS discussed with PIC, PIC had date marks corrected to reflect proper 7-day parameter. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed entire prep line in front and back being held without time marker. Last time marker was for 8/25 for 11am-3pm. CDI- PIC corrected time stamps due to being aware of when items were originally removed to time. 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed frontline prep top being held on TPHC without being added to written policy. CDI- EHS discussed with PIC, EHS confirmed updates to policy. *REPEAT* TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 TCS foods failing to cool overnight, over extended period of time, due to items be in deep, densely packed, or tightly covered containers. CDI- EHS discussed cooling methods, tight lidding removed, shallow pans invoked, and items outside of parameters were 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Squeeze bottles on cookline without labeling. Provide labeling on bottles or at stations.

6-202.15 Protect outer openings of establishment from insect or rodent entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed presence of flying insects throughout establishment due to drains needing to be cleared and front door being maintained open without fly fan. PIC stated pest control comes monthly.

3-302.15 Wash fruits and vegetables prior to use. Observed washed avocado’s with stickers still attached. CDI- PIC removed items to have stickers. *REPEAT*

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed fan used on cookline with heavy food debris and residue accumulation.

6-301.14 Post a handwash sign at each handsink. Observed missing handwashing sign for the bar hand sink.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed three dented cans in dry storage. CDI - Items were removed to be returned to the supplier.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no parasite destruction letter for raw cod that is used in ceviche. CDI - Manager emailed the supplier and received the letter by the end of inspection.

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork, brussel sprouts, cauliflower and shrimp below 135 degrees in the steam well. CDI - Items were voluntarily discarded. Temperature gauge was turned up. Lids will now be added to the products to keep temperatures above 135.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed the fry cooler on TPHC without it being added to the written policy. CDI - EHS provided new policy during inspection.

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocado’s with stickers still attached.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet-stacked dishes.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed facility without required illnesses meant to be reported in handbook. CDI- EHS provided updated employee health handout. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed Cutting knife stored in back handsink. CDI- food employee removed item to dish pit. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed baking pan and tongs stored on top of handwashing sink at prep line. CDI- PIC removed items from sink, had employee clean sink. *REPEAT*

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 2 8-stacks of small metal pans stored as clean with food and residue accumulation on rack in dish pit. CDI- PIC removed items to be w/r/s. *REPEAT* 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 carnitas fail to cool overnight in WIC. CDI- PIC voluntarily discarded items. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed TCS sets in front hot box temping below 135. See temp chart. CDI- PIC removed items to be reheated due to being within parameters. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed Tzatziki, slaw, kimchi, pickled onions, pork belly, and pulled chicken being held on time on prep/cook line without time stamp. CDI- PIC voluntarily discarded items due to TCS food being held out of temp for unknown amount of time.

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 carnitas fail to cool through parameters properly due to being held in deep densely packed container with tight fitting lid. CDI- EHS discussed effective cooling methods, see item #20. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed accordion doors and patio doors being maintained open during inspection without a form of air curtain or mesh screen to prevent entry of insects, pests, or rodents. All outer opening should be maintained closed if entry of insects, pest, or rodents can not be prevented, per permit conditions. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flying insects throughout establishment. PIC stated that preventative maintenance is done monthly. *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 heavy dust accumulation on ac vent covers in dish pit. Increase cleaning frequency. *REPEAT*

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed baking pan and tongs stored on top of handwashing sink at prep line. CDI - Items were removed and taken to dish machine. -0 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed sliced seared tuna (with raw center) stored above ready to eat desserts in walk in cooler. Observed sliced seared tuna (with raw center) stored behind ready to eat dressings in flip top cooler at prep line. CDI - PIC corrected storage order. 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 ground pork sausage stored behind raw shrimp in drawer at prep line. CDI - Storage order was corrected. -1.5 points- 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 tongs and serving spoons stored as clean on storage rack with build up of food debris and residues. CDI - Items were taken to dish washer to be washed, rinsed, and sanitized. -0 points- 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP tuna completed thawed in walk in cooler while still in vacuum packaging. CDI - PIC sliced open packing to remove from vacuum environment. -0 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two house flies in dish pit area. -0 points-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloth stored on side of sanitizer bucket. -0 points-

3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. Observed two utensil wells at prep line with water turned off and producing no velocity to flush particulates. CDI - Water was turned on to utensil wells. -0.5 points-

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 heavy dust on ac vent covers above ice machines. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing wrist watch. -0 points-

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 build up of food debris and residues on flooring in food prep areas, storage areas, and in dish pit. Recommend higher frequency and more thorough cleaning. -0.5 points-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at two handwashing sinks. CDI - Paper towels were provided. -REPEAT- -2 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut watermelon, queso, butter, kimchi, pork, sofrito and dressing cold holding in walk in cooler between 48F and 50F. Observed slaw and kimchi in flip top unit holding at 46F. Observed ribeye and chimichurri holding in reach in at 54F and 51F. Observed salsa and guacamole cold holding at 47F at salsa station. CDI - Establishment's walk in unit is in high traffic area. Employees continuously walk in and out during preparation. Walk in cooler door was left closed and items cooled prior to end of inspection. PIC has been advised to purchase plastic curtains to help retain cool air inside walk in cooler. Items in flip top cooler, salsa station, and reach in cooler were placed on TPHC. Units are directly across from griddle and fryer. PIC has been advised to conduct frequent temperature checks of all cold holding and hot holding equipment. -REPEAT- -3 points- 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed two containers of hummus, browned butter, cooked onions, and cooked cheese holding at prep area without temperature or time control. PIC was advised during previous inspections to prepare TPHC procedures for hummus being held using time control. CDI - PIC was given a TPHC template and TPHC procedures were reviewed. -REPEAT- -1.5 points- TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies in rear food prep area. Control insects to prevent infestation. -0 points-

3-302.15 Wash fruits and vegetables prior to use. Observed employee cutting avocados and stored cut avocados at prep line with produce stickers still attached. Wash avocados prior to use making sure to remove produce stickers and sticker residues. -0 points-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at two handwashing sinks. CDI - Paper towels were provided. -1 point-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tzatziki sauce, kimchi, salsa, and slaw in two flip top units holding at temperatures between 43F and 53F. CDI - PIC stated that items do not last more than 30 minutes at prep line. Items were placed on TPHC and PIC has been given written TPHC procedures. -1. 5 points- 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for hummus being held on prep table without temperature control. CDI - PIC has been given written TPHC procedures. -0 points- TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tightly covered containers of slaw, cooked duck, cooked cauliflower, cooked mushrooms, and guacamole cooling in walk in cooler. PIC has been advised to review cooling methods for cooked and room temperature prepared foods. CDI - All items were placed on shallow sheet tray and allowed to rapidly cool to 41F or below. -0.5 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing bracelet. -0 points-

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no functioning max/min thermometer for measuring temperature at high temp dish machine. A verification is scheduled by March 10th, 2024 to determine if establishment is in compliance. -0.5 points-