DOS CAMINOS

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw carne asada stored on shelf in WIC above RTE meats. CDI - Carne asada moved. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Queso cooling in large tub with lid on. Cooling rate was 0 and was not going to hit 70F at 2 hour mark. CDI - Portioned out and placed in ice baths. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple foods in reach in drawer unit holding above 41F. Unit may have been in a defrost mode Product discarded. Facility will cease use of unit until cooler repaired. REPEAT. VR to ensure compliance. 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 Incorrect cooling of queso observed - queso cooling in large tub. CDI - Cooling method changed (see # 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 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Some scarred cutting boards observed. CDI - Removed from use.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Facility has removed handsink near dish pit and installed a dish machine. This is a violation of permit conditions as facilitiy was permitted with a handsink at location. Remove dish machine and replace handsink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cheese and corn in reach in drawers recorded above 41F. Unit was in a defrost cycle. Unit adjusted to hold temp. Foods discarded. CDI. 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 .

4-601.11(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. Pans have silan wrap residue on them. Dishwashers are not removing Silan wrap when placing them in machine. Remove Silan wrap.

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. Ceiling near ice machine is exposed and missing ceiling tiles. PIC company that cleans ice machine and coils goes into ceiling to work and leaves tiles. Place tiles back when work is not being done.

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

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 Abode sauce expired - on day 8. CDI - Discarded. REPEAT. Points not escalated because of improvement noted. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of bowls and small salsa plates. Facility is improving but this is still SIXTH REPEAT of wet stacking. Facility must complete an RCP and submit to EHS for follow up

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese in drawers recorded above 41F. CDI - Cheese discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed expired food on day 8 as well as some date stickers dating food for 8 days (day 1 is date after prep). PIC will adjust dating system. CDI - Expired foods 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking observed. However improvement noted. Facility purchased fans to assist with air drying. REPEAT

2-201.11(D),(F) PIC shall restrict or exclude employees who have foodborne illness or symptoms. - P One employee in back line was placing chips in fryer had an open wound of a small Burn that was uncovered. CDI - Directed to cover wound which she did to return to duties and suffice 2-201.13(I)(3) For more information on employee health policy please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 personal coffee cup and water bottle on shelf above prep tables in back line. 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 Bar tender placed fruits in try at bar with bare hands. CDI - Fruits discarded. 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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed an employee rinse a rag into handsink by front door. CDI - Stopped and directed handsinks are only for handwashing.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Dishwasher handled soiled utensils with gloves and proceeded to put away clean dishes with same gloves. CDI - Stopped and directed to discard gloves and wash hands. 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. Box of raw chicken stored on top of box of raw eggs. 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. Some containers of food in WIC uncovered. Keep covered.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine recorded at 0ppm chlorine. After placing tub through holder to assure it pulls and running machine a few times machine recorded 200ppm. Test machine and log daily to assure it is working. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Guac. Cooling in tight container recorded at 47F prepped an hour ago. Would not have made cooling based on method. CDI - Cooling method adjusted to meet cooling. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Beans and queso recorded below 135F, CDI - Re heated to 165F+ as it was placed there only 20 minutes ago. 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 Some items on flip top cooler # 1 recorded above 41F (see chart). PIC suspected items were left out while stocked 30 minutes ago. CDI - Cooled down. 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Cabbage, pico, opened ham, and chicken all not dated. CDI - Dated as PIC knew date of prep. 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 .

3-501.15 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 Incorrect cooling method for prepped guac. Used (see # 20). CDI - Cooling method adjusted. 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 (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. ROP salmon bearing label not slit durning thawing.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Multiple buckets of Quat recorded at 0ppm. Discovered Quat bucket was empty. CDI - Bucket exchanged

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. Dipper well not turned on at bar. CDI - Turned on.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking observed, REPEAT, Address issue or be subject to a Risk Control Plan.

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. Sticker residue on many containers. Clean stickers before washing. REPEAT.

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 employees drinking from personal beverage near dish pit. Also observed personal drink stored near prep tables. CDI- Moved.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at handsink to far left prep line. PIC stated they do not use/treat handsink as handsink. Treat sink as handsink and use. CDI - Papwer towels provided.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Facility and EHS thought machine was primed for a hot water sanitizer method. Facility was logging hot water temps. Ran disc through machine 8-10x and only got a max of 153F. Facility called EcoLab and EcoLab rep. Arrived and informed machine is set to bleach sanitizer and that he set them on chemical because booster is not working. EcoLan rep adjusted chemicals to proper concentration. 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

3-304.12 (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 tongs stored on oven rack exposing food contact portion to employees pants and aprons. CDI - Tongs moved to hot water storage.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking observed. Facility’s third violation on wet stacking. Address issue.

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 lots of sticker/date marking sticker residue on pans/containers. Assure stickers are completely and thoroughly removed.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a barrier to turn off the faucet thus recontamintating hands. -CDI- EHS educated food employee on using a barrier to turn off the faucet and food employee properly rewashed hands. -0- 2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms. -P- Observed PIC touch nose/face and return to food prep without handwashing. -CDI- EHS educated PIC on when to wash and PIC washed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed spray bottle in handwashing sink. -CDI- EHS educated PIC on proper use of handwashing sink and PIC removed items. -1-

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 pork stored under raw beef in WIC #2. -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)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw eggs stored over cheese and raw bacon stored over tortillas in WIC. -CDI- PIC corrected storage order. **REPEAT** -1.5- 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. -CDI- PIC moved items to 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 . 4-703.11(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 reaching a max final rinse temperature of 158F. **3 DAY VERIFICATION REQUIRED** 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 .

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- Observed black beans reheated up to 127F and tomato salsa reheated up to 121F. -CDI- PIC reheated items to 192 and 188F, respectively. -0-

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 spare steak prepared prior day between 41-48F. -CDI- PIC voluntarily discarded items. -0- 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 multiple items in cold drawers with no dates; ie guacamole (contains cut tomatoes), cooked shrimp, cut romaine lettuce, corn, beef, chicken, etc. Per PIC, items were prepared prior day. -CDI- PIC properly date marked items. -0- 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 .

3-501.15 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 portioned spare steak prepared prior day between 42-48F. EHS observed portioned items in closed individual plastic bags, packed tightly in bus tub. Observed chorizo cooling at low rate in WIC. Chorizo was found cooling on sheet tray tightly packed. -CDI- EHS educated PIC on proper cooling methods and PIC voluntarily discarded items that did not reach cooling parameters and separated chrorizo into smaller portions to facilitate rapid cooling. **REPEAT** -1- 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 squeeze bottles throughout with no labels. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests primarily in dishpit area. -0-

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 sanitizer buckets stored on floor. -CDI- PIC relocated items. -0-

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple dishes wet stacked. **REPEAT** -0.5- 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 dishes stored in bus tubs with debris. Observed multiple dishes stored on tops of equipment and below equipment exposed to splash, dust and other contamination.

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 max/min thermometer not properly functioning due to having a dead battery. -CDI- PIC replaced batteries. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leak at 2 handwashing sinks. -CDI- Plumber arrived to make repairs at time of inspection. -0-

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 ceiling tile not fully in place near dishpit. Per PIC, items were moved prior day as new equipment was installed. -0-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF No written food health policy on site. CDI- Forms emailed. VR to ensure they are all signed. 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 No written vomit and diarrhea policy on site. CDI - Form emailed. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee wash hands and did not turn off faucet with barrier. CDI - Instructed employee who re washed 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 (E) Wash hands after handling soiled equipment or utensils. -P Dishwasher did not wash hands after handling soiled dishes and proceeded to put away clean dishes, CDI - Stopped and directed to wash hands. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Employee placed raw burger on grill, discarded gloves and proceeded to put on new gloves without washing hands. CDI - Stopped and directed to wash hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw shrimp stored on shelf above packaged cheese in reach in cooler. CDI - Storage order rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed par cooked skirt steak in WIC. Facility sears steak for a minute, cools down and finishes on order. Facility has not been approved for par cooking. CDI - Discarded. Application emailed

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 Cauliflower and chipotle mayo cooling incorrectly, in reach in cooler and in large tub sealed in WIC. CDI - Cooling adjusted. Facility has a blast chiller that is being repaired. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employees drying dishes with rags. Observed wet stacking of multiple equipment.