CALLE SOL SOUTHPARK

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods in wok unit holding above 41F during inspection. See temperature chart. PIC stated facility had a busy lunch that ended shortly before REHS arrived. CDI - REHS observed all items drop in temperature significantly before end of inspection. REHS recommended additional precautions that can be taken to ensure all foods remain 41F or below during peak service times. 1.5 pts. 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 a multitude of foods cooling while wrapped in plastic, stored in deep containers, stored in covered containers, or a combination of all three. CDI - Cooling methods for all items corrected during inspection. Repeat. 1 pt. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed various boxes of food being stored on floor in WIF during inspection. CDI - Boxes moved to appropriate location. 0 pts.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. 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 employee use soup bowl to portion out cooked rice during inspection. Ensure all utensils used to portion out foods bare a proper handle to preclude cross contamination. Observed employee storing knife in between side of prep unit and adjacent wall. After REHS intervention, employee washed knife and placed back into the same location for storage. CDI - PIC educated employee on proper utensil storage. Knife rewashed and placed in appropriate location. 0 pts.

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 ground pork being stored in container of and above whole muscle intact meat. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 slaw at 45F with 15 mins left in 4 hour cooling window. CDI: Slaw was placed in blast chiller to cool. 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. Observed 4 containers of black beans inside hot box below 135F. CDI: Items were reheated to 165F. 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 of degreaser with worn off label. CDI: Bottle was labeled.

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 slaw cooling in container tightly covered with a lid inside walk in cooler. CDI: EHS and PIC discussed cooling methods. 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 .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed dented cans being stored on shelving with cans for facility use. CDI: Items were placed in the office to be held for credit.

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 of food debris in bottom of blast chiller and hot box. Clean as needed.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed malfunctioning soap dispenser at hand sink beside 3 comp sink. CDI: Batteries were changed in dispenser.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw tuna being stored behind cooked shrimp inside prep drawers. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed container of pickled onions being stored inside container of deli meat. Container was coming into contact with deli meat. CDI: Container was removed.

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed steak under Lomo la pobre on dinner menu without an asterisk. According to PIC, item can be ordered undercooked. VERIFICATION REQUIRED.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed stainless steel cleaner being stored on shelving above ice buckets. CDI: Cleaner was relocated.

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf. Observed roasted corn thawing in prep sink not submerged under the running water. CDI: Item was submerged.

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 scoops with handle touching peppers and snow peas. CDI: Handles removed.

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 chicken being stored above raw pork. Observed ground pork being stored above whole muscle beef. All items were located inside walk in cooler. CDI: Storage order was rearranged. 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 multiple metal pans and plastic containers soiled with food debris while being stored as clean. CDI: Items were placed to be rewashed. 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 .

3-501.15 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 stock cooling at a rate of 0.08F/min inside large lexans with melted ice wand. CDI: PIC placed chicken stock inside walk in freezer to cool. 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 .

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

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed an employee washing dirty dishes and then handling clean dishes without washing. CDI - Employee was educated and washed their hands.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored above beer kegs. CDI - Beer kegs were moved to a separate area. Improvements made on storage order from previous inspection.

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 one container of salt without a label.

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

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 in a container of 76 degree water.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed an employee cloth drying dishes.

REPEAT 4-502.11(A) Maintain utensils in good repair. Observed three spatulas with melted handles. Improvements made on equipment from previous inspection due to new cutting boards on the prep line.

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. 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 three employee drinks stored above a prep cooler and over clean dishes.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 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 fish stored above cooked meats and raw ground beef stored above whole muscle meat. CDI - All items were moved to the correct order.

REPEAT 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 tuna thawing in intact, ROP packages.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed one dented can of beans in the walk-in cooler. CDI - Item was voluntarily discarded.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one employee without a hair restraint and one employee preparing food while wearing a watch.

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths stored on prep surfaces throughout the kitchen.

REPEAT 4-502.11(A) Maintain utensils in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed three prep cooler cutting boards with deep stains and cuts. Observed melted spatula handles.

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. 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 an employee water bottle and a Starbucks coffee stored above prep surfaces.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed Muscle tags with missing dates for when last item was sold. CDI - Chef stated that muscles were only used for a trial menu item. Shellfish will no longer be ordered.

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. 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 cooked pork, corn, salsas and tomatoes above 41 degrees in both prep coolers. Items had been cooling from the night before and did not meet required parameters. CDI - All items were voluntarily discarded.

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 missing TPHC procedure for Sandwiches. Plaza Midwood location practices TPHC for several items that are temperature controlled at this location. Currently, only sandwiches are kept on time. CDI - Chef was able to type a corporate procedure for Sandwiches.

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 several items cooling inside of a prep cooler. Items did not meet cooling parameters. CDI - All foods will now be cooled in the walk-in cooler or blast chiller.

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 tuna thawing in intact, ROP packages.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths stored on prep surfaces throughout the kitchen.

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

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 a cup with no handle stored in a large bin of sugar.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed all three prep area cutting boards with deep stains and cuts.

10-DAY VERIFICATION REQUIRED 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed missing chlorine sanitizer test strips for the dish machine.

3-DAY VERIFICATION REQUIRED 5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch. -P Observed a pre-rinse spray hose hanging well below the flood rim. Head of spray hose was sitting inside of discarded food. 5-202.14 A backflow prevention device shall be used according to its design standard. -P The backflow prevention device on the mop sink is not rated for continuous pressure (ASSE 1001) Observed water being cut off by the spray nozzle instead of the main faucet. CDI - Water was turned off from the top faucet.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed washed lettuce and ready to eat sauces stored underneath unwashed produce. CDI - Storage order was corrected. - 0 - 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed shelled eggs stored above ready to eat flan in walk in cooler. CDI - Storage order corrected. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed both prep units at cook line out upon arrival. PIC already had coolers emptied and food cooling inside of the walk in. Coolers were being serviced and repaired by the end of inspection. Correct procedures were in place and followed. - 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 various containers of varying spices without labels. Label as needed. - 1 -

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed small metal ramekins wet stacked at drying rack. CDI - Metal ramekins separated. - 0 -