MATADOR

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed the cookline employee handling their cellphone to print off date mark labels and touching their hat and pants with their gloved hands and then attempt to go back to food prep/service without changing gloves and washing their hands. CDI - EHS intervened and provided education on proper handwashing/glove changing procedures.

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 an insert container of raw burgers to be stored directly behind a container of rah mahi in the refrigerated drawers across from the stovetop. CDI - Storage order rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. - Observed a rolling rack full of trays of black beans to be cooling at rates <.33 degrees/min, which is below the required cooling rate for the first cooling window and suggests the product would not have reached 70F by the 2 hour window which was less than 30 mins away. CDI - All pans placed into the oven to be rapidly reheated to 165F and cooling process will be reattempted. 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 .

3-501.18 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 an insert container of roasted jalapeños to have a date mark of 9/1, making today day 8. PIC stated they were unsure if the date mark was correct or not. CDI - Voluntarily discarded. - Observed an insert container of cooked carnitas and an insert container of cooked shredded chicken in the WIC to not be provided with date marks of any kind. PIC stated the carnitas were from yesterday (9/7) and the shredded chicken had the same prep date as the container stored directly adjacent to it, which was 9/7. REPEAT. CDI - Date marks placed onto the containers. 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 a rolling rack full of trays of black beans to be cooling at rates <.33 degrees/min, which is below the required cooling rate for the first cooling window and suggests the product would not have reached 70F by the 2 hour window which was less than 30 mins away. Items were observed to be placed onto the rolling rack with little to no air between them for proper ventilation and active stirring was not being conducted during the cooling process, not allowing for the middle of the product to properly cool down. REPEAT. CDI - All pans placed into the oven to be rapidly reheated to 165F and cooling process will be reattempted. Facility to utilize ice baths, active stirring and to leave space between pans when placed onto the speed rack. 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. - Observed ROP packages of raw mahi and raw tuna to be fully thawed in the cookline refrigerated drawer, cookline lowboy across from the hotbox, and in the WIC with the package thawing instructions stating to remove from package. CDI - All fully thawed ROP fish packages voluntarily discarded.

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 pairs of tongs and spatulas to be stored in a 86F container of water on the stovetop. REPEAT.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed 3 cans of diced tomatoes with heavy dents along their seams to be stored on the dry storage rack amongst wholesome cans. CDI - Cans removed from the dry storage rack to be returned to vendor.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed multiple metal insert container lids and stacked metal insert containers to have food debris/sticker residue. CDI - PIC placed at the dishwashing area 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 .

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 5 trays of cooked black beans stored on a speed rack in the WIC to be date marked for 30 days (2/28-3/30). PIC stated that the employee must have selected the wrong label on their machine when printing out labels as they have a label for “black beans” and “Mexican black beans” with one being a 7 days date mark and one being a 30 day date mark. CDI - PIC corrected date labels and appropriately back dated them to the original prep date of 2/28. 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 (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 facility properly doing the 4 hour TPHC procedure for chipotle ranch, ranch, garlic crema, and shredded lettuce in both cookline opentop refrigerators but did not have written procedures prepared in advance. CDI - EHS provided paper copy of TPHC procedure at the time of the inspection and filled out with PIC. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 the facility properly doing the 4 hour TPHC procedure for chipotle ranch, ranch, garlic crema, and shredded lettuce in both cookline opentop refrigerators but was not labeling the items with a 4 hour time stamp. PIC stated all items are filled up at opening at 11am and then discarded by 3pm for fresh product. CDI - EHS observed the facility discard all items at 2:50pm and then time stamped them using the white board at the cookline.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a chemical spray bottle containing a clear/yellow liquid at the cookline that was not labeled as to its contents. CDI - PIC labeled bottle.

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 3 metal insert containers of shredded lettuce cooling in the cookline 2 door lowboy beneath the steamer at a rate of 0.0 degrees/min. Items were observed in a unit not designed nor approved for rapid cooling and covered in tight fitting plastic wrap which does not allow for adequate air flow around the product. REPEAT. CDI - PIC relocated to WIC and removed the plastic wrap to allow for rapid cooling. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the wiping cloth bucket at the cookline to have a 0ppm quaternary ammonia solution in it at the time of the inspection. CDI - PIC emptied and refilled container with properly concentrated 200ppm solution.

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 2 pairs of tongs to be stored in a 93F container of water on the stovetop. Container was observed on the half of the grill that was not on at the time of the inspection. CDI - PIC relocated to the other side of the grill where the burners were on to allow for the water to heat up.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed insert containers of raw mahi and raw coconut shrimp stored on the top shelf of the cookline lowboy across from the fryers, directly above fully cooked and ready to eat chicken strips. PIC was under the impression the chicken strips were raw and stated that they usually do not get in fully cooked chicken strips and that’s why it was stored below the raw fish. REPEAT. CDI - Chicken strips relocated to above the raw fish. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed condiment squirt bottles of garlic crema and poblano crema stored in the cookline opentop refrigerator across from the fryers at temperatures of 60F and 49F respectively. PIC stated that it is made fresh daily and usually discarded at the end of the day but is kept in the top portions of the opentop where the bottle extends past the refrigeration level of the unit. EHS advised the PIC that they should consider switching to TPHC for the condiment bottles that contain dairy, keep the bottles in the lowboy refrigerators, or get smaller condiment bottles that stay below the refrigeration level of the unit. CDI - PIC voluntarily discarded condiment bottles. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed 4 insert containers of pico cooling at a rate of 0.0 degrees/min in the WIC. The containers of pico were observed stacked on top of one another and with their lids on, not allowing for proper air flow around the product to facilitate adequate cooling. REPEAT. CDI - PIC unstacked all insert containers, removed their lids and added ice to the product. 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 numerous flying insects throughout the back kitchen/dishwasher area.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed the cookline handwash sink being used as a dump sink as evidenced by ice in its basin. CDI - Ice removed and PIC informed that the handwash sink shall not be used to dump anything down the drain and must remain available for only handwashing.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed a plate of raw tuna stored on the top rack of the cookline lowboy refrigerator directly above container of RTE tomato relish and a container of cilantro onion relish. PIC stated they do not store it there usually and someone must have done it last night on accident. CDI - PIC voluntarily discarded raw tuna. 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 the table mounted can opener stored as clean in its holster with visible food debris on the blade. REPEAT. CDI - PIC 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a condiment bottle of crema stored in the cookline opentop refrigerator at a temperature of 46F. Bottle was observed double panned in the opentop refrigerator. Improvements observed from previous inspection. REPEAT. CDI - PIC moved to condiment lowboy at the cookline to rapidly cool and was observed at <41F at the exit interview. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed 5 insert containers of pico de gallo not cooling at adequate rates of .033 degrees/min. Items were observed with plastic wrap and/or metal lids on top of them as well as stacked on top of one another, not allowing for adequate air flow around the product to promote rapid cooling. REPEAT. CDI - PIC added ice to pico containers and EHS advised PIC of numerous ways to adjust their cooling methods going forward to avoid cooling problems in the future. 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. - Observed 2 vacuum sealed packages of mahi in the cookline refrigerated drawer that were thawed but no puncture/slit in the packaging was observed. Packaging stated “remove from packaging prior to thawing”. CDI - PIC voluntarily discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed multiple stacks of cleaned insert containers, bowls and sheet pans to be wet nested on the clean dish racks.

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 the top portions and gaskets to the cookline refrigerated drawers to have an accumulation of food debris.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink next to dish machine blocked with dishes. CDI Dishes and containers moved.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed few dishes and containers with debris and residue on food contact surface stacked as clean. CDI Items moved to be re washed. 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 several items in WIC that were holding well above 41F. PIC stated items were taken out to refill smaller containers on line. Ensure TCS items are not held out in ambient temperature for extended periods of time. CDI PIC took lids off, placed in ice bath, ensured placement in WIC was where air circulation would quickly cool items. Repeat. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed stuffed poblanos 3/8, corn 3/10. CDI PIC voluntarily discarded. Repeat. Improvement however if issue repeats next inspection, a RCP will have to be implemented. VR 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 salsa cooling on speed rack outside WIC for more than 1 hour temping at 72 20 min before 2 hour mark. CDI Items were quickly rolled into WIC. Items should not be cooled for long periods of time in ambient air. Items can be held in ambient air until 135F reached but then Items require cooling methods such as ice baths, freezer, WIC, shallow pans, no lids, active stirring. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.15 Wash fruits and vegetables prior to use. Observed container of avocados in container for use with stickers still attached. Remove stickers in wash process. Repeat.

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 single use plastic cup as scoop for salsa. Use utensil with handle.

4-501.11 Maintain equipment in good repair. Observed steamer not functioning properly. PIC discovered equipment malfunction and was not using it, had placed order for repair.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids open on dumpsters. Lids and doors must remain closed.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no person with foot protection manager certification. CDI PIC with food protection manager certification showed up 1/2 through inspection. Facility needs to have one employee at all times while any prep and working in kitchen is happening. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 soup and chicken stock prepared yesterday, in WIC, had not been removed since placement yesterday, holding above 41F. CDI PIC voluntarily discarded. Spoke to incoming PIC who stated that they had been following the method of cooling items in shallow metal pans and after properly cooled to 41F and below, then transferring to larger plastic containers. EHS did observed other items, large vats of salsas that were prepared yesterday that were holding 41F and below. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed all but two items on line hot holding below 135F for over 2 hours. All items were voluntarily discarded. Breaker had been popped, reset and table began to work properly. VR For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS items in squeeze bottles on prep line holding above 41F for undetermined amount of time. CDI Items were voluntarily discarded. PIC and EHS discussed holding squeeze bottles under prep top, or on TPHC. 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 Observed most items on prep line with no date marking. VR required. 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 opened bag of breaded chicken strips with no known date of open, slaw with 12/3, ceviche with cooked shrimp 12/4, stuffed poblanos 12/1. PIC voluntarily discarded. VR required. 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 two large, plastic, tightly covered containers of stock and soup, made yesterday, holding above 41F. Use shallow metal open pans, ensure temperature has properly and throughout product reached 41F and below within cooling parameters. CDI Items voluntarily discarded. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in dish area. Have facility treated more frequently. Repeat.

3-302.15 Wash fruits and vegetables prior to use. Observed container of avocados in container for use with stickers still attached. Remove stickers in wash process.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop for ice with handle in ice.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice dumped in hand sink at server station. CDI Ice was rinsed out.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed ice cream stored below raw shrimp in RIF. CDI PIC corrected order. 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 several containers stacked clean with debris on the outside, stacked so that the debris was touching the inside, food contact surface of the next container. CDI Employee stated that stack was washed night before, and rewashed items. 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 multiple items; soup, habanero, tomatillo, verde. Items were prepared yesterday, had not been out of WIC for service or other reason, were in large, plastic, deep well containers with lids secured. Items were voluntarily discarded. VR required 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. Large vats of salsa and cut cabbage not cooling properly. Cabbage was cut today and not reducing in temperature, lid was taken off and item began to cool properly. Salsa was prepared yesterday and was voluntarily discarded. VR required. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed beans, pico and cut cabbage with no date mark. CDI PIC date marked 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 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 several items being held in use past 7 day expiration: stuffed peppers (9/25), corn (9/25), cooked jalepenos (9/25), saffron sauce (9/22), cut cabbage (9/25). Items voluntarily discarded. VR required. 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 The consumer advisory on the menu does not include the disclosure indicated what the asterisk refers to. Full advisory and disclosure should read: “ * These items may be served raw or under-cooked. Consuming raw or under-cooked food may increase your risk of food borne illness.” VR required.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed multiple items; soup, habanero, tomatillo, verde, salsa and cut cabbage not cooling properly. Cabbage was cut today and not reducing in temperature, lid was taken off and item began to cool properly. Other items were prepared yesterday, had not been out of WIC for service or other reason, were in large, plastic, deep well containers with lids secured. Items were voluntarily discarded. VR required 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. Observed ROP fish thawing in cold drawer with out being removed from ROP environment. CDI PIC removed items from packaging.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no working thing probed thermometer. VR required.

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 container of working salt and bottles of oil with out labels.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in prep area flying around.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet nesting. Pyramid stack to allow items to completely dry before stacking. Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee possessions stored in various areas amongst customer product and equipment.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine dispensing 0 ppm chlorine sanitizer. CDI PIC was already on the phone and had scheduled maintenance out for repair. PIC was aware and correcting the situation when I inquired and tested. Update: Machine was fixed by end of inspection. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed containers of Queso on top shelf of hot box holding below 135F. Item had been placed after reheating in hot box 30 minutes prior. CDI PIC rapidly re heated products under 135F to 165F and placed back into hot box. All other items in hot box were holding 135F or above. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in prep top across from grill and in cold drawers of unit including ambient holding above 41F. TCS items that were in unit over night with unknown last time of 41F and below were voluntarily discarded. All other items were placed in WIC for rapid cooling. Repairman was called, unit will not be used until repaired. VR required 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed employee with avocados that had just been washed with stickers still adhered to skin. Sticker must be removed during wash process. CDI Employee removed stickers and rewashed avocados.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet nesting. Pyramid stack to allow items to completely dry before stacking.

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 front of RIF with residue and build up. Clean with more frequency.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids open on dumpsters. Lids and doors must remain closed.