IZCALLI MEXICAN RESTAURANT

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. OBSERVED MULTIPLE ALREADY COLD ITEMS IN THE WI cooler, without covers. Cover food items in WI when cooling is completed. Repeat ***** improvement from last time.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple containers of cheese sauce in the RI cooler from yesterday at temperatures above 41F. CDI. PIC voluntarily 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 .

3-501.13 (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 shrimps thawing in the prep sink without running water. CDI. PIC ran water on them.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies in the kitchen during inspection.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of dishes in the cleaned dish area. Repeat

4-501.11 Maintain equipment in good repair. Observed the drawer in the cooking line in disrepair. Also observed WI cooler is missing vent cover.

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 cleaning needed on ice machine cover.

5-205.15 Maintain a plumbing system in good repair. Observed water leaks from ceiling in the kitchen and WI cooler. Both were away from food.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food items stored by customer food. CDI. PIC 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 stored above raw fish in stand alone cooler. CDI - Storage order corrected to prevent cross-contamination. repeat For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple containers of food in the RI cooker without covers. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food items in opened containers after cooling is completed.

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 cooling in RI cooler. CDI. PIC removed to the WI coolers. 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 .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of dishes in the cleaned dish area. Repeat

5-501.17 Provide a covered waste bin in female restrooms. Observed female restroom had bins without covers.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed an incomplete employee health policy in the facility during inspection. CDI. PIC was provided another copy. Education was also provided on the new policy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed no vomit and diarrheal clean up plan in the facility during inspection. CDI. PIC was provided another copy. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 stored above raw shrimps in cold drawer. CDI - Storage order corrected to prevent cross-contamination. -0- repeat ***improvement from last time. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple containers of food in the RI cooker without covers.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed rice, veggies, in little dishes cold holding at temperatures above 41F. CDI. PIC voluntarily discarded. Repeat. **** Facility has improved on cold holding. Equipment are holding at right temperatures. Facility is encouraged to keep monitoring temperatures. No points taken. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed milk, stake, corn in RI coolers without dates. CDI. PIC voluntarily discarded. Repeat For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead flies on traps in the kitchen area.

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

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed build up in wash solution.

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 cleaning needed on ice machine cover.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed multiple employee belongings/possessions stored commingled on the shelves of the dry storage rack, above food products. PIC stated they will create a separate area to store employee possessions to prevent contamination. Repeat

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed a box of unwashed avocados stored directly on top of a bus tub of cut lettuce inside the reach-in cooler. CDI: PIC corrected storage 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 triangle blade of the can opener soiled with food debris. PIC stated that they used it this morning during prep. CDI: Can opener was removed to be properly washed/rinsed/sanitized. Observed three knives soiled with food debris/residue on the blades, stored in the clean knife storage box attached to the wall. CDI: Knives were removed to be properly washed/rinsed/sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one bus tub full of cut lettuce cold holding in the reach-in cooler above 41F (see temp chart). Date-mark showed it was prepared two days prior, and PIC stated this had not been taken out of the cooler to use today. CDI: Food employee voluntarily discarded cut lettuce. Observed one deep metal pan full of burrito sauce (house-made with TCS ingredients), cold holding in the WIC above 41F (see temp chart). Date-mark showed it was prepared two days prior. CDI: PIC voluntarily discarded burrito sauce. REPEAT VIOLATION. *Note: This is the third consecutive time the facility has been observed out of compliance for cold holding. If observed out of compliance again during the next routine inspection, EHS will implement a Risk Control Plan. 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 a deep metal pan of burrito sauce stored inside the WIC, dated with prep date of 3/21. Observed a container of cooked rice and veggies stored inside the lowboy cooler, dated with prep date of 3/28. CDI: PIC voluntarily discarded both food items, since time/temperature window had expired. Observed a container of cooked carnitas, dated with prep date of 4/01. Food employee stated that she cooked the carnitas all on the same day as the other containers of cooked carnitas, which EHS observed were date-marked with prep date of 4/05. CDI: EHS allowed to keep carnitas, and food employee created new date label with the correct prep date of 4/05. REPEAT VIOLATION. 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 bus tub full of cut lettuce cooling in the WIC, not meeting the cooling rate of 0.12 degrees per minute. Food employee stated that she had placed the cut lettuce in the WIC to cool down, 30 minutes prior to the start of the inspection (at 12:00PM). EHS calculated there was a three degree temperature change after 70 minutes had passed by, resulting in 0.043 degrees per minute. CDI: Food employee divided bus tub of cut lettuce into smaller, shallow metal pans, and kept uncovered before placing into reach-in freezer to rapidly cool the lettuce, since facility still had time to cool within the 4 hour window. EHS also went over other methods of quickly cooling food items with PIC. REPEAT VIOLATION. 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 .

4-501.11 Maintain equipment in good repair. Observed the stainless steel kickplate on the interior door of the WIC falling off. Repair or replace.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed multiple employee belongings/possessions stored commingled on the shelves of the dry storage rack, above food products and single-serve pizza boxes. PIC stated they will create a separate area to store employee possessions to prevent contamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed three large plastic containers of cut lettuce prepared yesterday morning, all temping above 41 degrees F (see temperature chart). CDI: PIC voluntarily discarded items. Note: Points deducted but not doubled since cut lettuce was the only TCS food cold holding above 41 degrees F today. REPEAT VIOLATION. 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 one container of chile rellenos that were date marked with a prepared date of 12/3. PIC stated that it was actually prepared on Saturday, 12/6. CDI: PIC voluntarily discarded food item. 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 containers of salsa cooling in a beverage cooler, closed with tight fitting lids. PIC stated that the salsa was prepared this morning at 10:30AM. EHS found no temperature change after 30 minutes had passed, even after removing lids. EHS advised to move salsa into the freezer to rapidly cool down as there was still time to bring salsa down to 41 degrees F. CDI: Salsa was moved to freezer and temperature was below 41 degrees F (see temperature chart). REPEAT VIOLATION. 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 a couple bottles of sauces and dressings in the make line unlabeled. Label all working containers.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed a soiled lint roller stored above food prep table. CDI: PIC removed lint roller.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stacked wet and stored in the clean dish rack. CDI: Pans were separated to allow proper air-drying. REPEAT VIOLATION.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use - Pf. Observed tower fan obstructing dish pit hand washing sink. CDI - PIC removed fan. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed plastic food container filled with water, plastic lid and other miscellanous items stored inside two hand washing sinks. Also observed employee utilize cookline hand washing sink to rinse wiping cloth. CDI - All items removed and employees educated on hand washing sink use. 6-301.11 Provide soap for handwashing at each handsink. - Pf. Observed soap not dispensing at (1) hand washing station. CDI - PIC discovered soap pump had been damaged and replaced with new. Soap now available. 6-301.14 Post a handwash sign at each handsink. Observed hand washing station between prep sinks without hand washing signage. CDI - EHS provided hand washing signs in English and Spanish. -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 chicken stored above raw beef in cold drawer. CDI - Storage order corrected to prevent cross-contamination. -0- 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 soiled blade of can opener affixed to prep table. Can opener not used today for prep, according to food employees present. CDI - Utensils removed to dish pit to w/r/s. -0- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135 F to 70 F; and within a total of 6 hours from 135 F to 41 F. - P. Observed containers of rice and cooked al pastor meat at 45-51 degrees F cooling from yesterday. Refer to temperature chart. CDI - PIC voluntarily discarded items. -1.5- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed compliance with exception of chiles toreados hot holding at 75 degrees F on top of oven. CDI - Product reheated > 165 F and kept at flat top stove. -0- 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 41 F or less. - P. Observed chicken tamales, chiles rellenos, rice and tomato puree cold holding between 43-47 degrees F inside of the lowboy unit. Items cold held inside unit since last night. CDI - All foods voluntarily discarded by PIC. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed container of Medium Clear PVC Cement stored on top of box containing soda syrup. CDI - Container removed. -0-

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 containers of rice, cooked al pastor and lettuce cooling covered in dense quantities inside of walk-in cooler and upright reach-in unit. CDI - Rice and al pastor voluntarily discarded as they were found cooling overnight, lettuce was uncovered and transferred to the walk-in cooler to cool down. -0- 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 wiping cloths stored in sanitizer solution of 0 PPM chlorine. CDI - Solution discarded and refreshed with concentration of 50 PPM. -0-

3-304.12 (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use knives stored underneath microwave. CDI - Utensils removed by employee. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal food containers wet stacked at utensil shelving unit. CDI - Utensils separated by employee. -0-

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. - Pf. Observed multiple damaged plates at expo station. CDI - PIC observed actively removing and replacing these utensils. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed three heavily scored cutting boards stored with other utensils at shelving unit. CDI - PIC removed for disposal. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf. Observed no means to test 3-compartment sink and dish machine sanitizer concentrations. PIC advised that quat and chlorine test strips have been ordered and their ETA is tomorrow. EHS provided sample test strips for facility to actively monitor sanitizer concentrations. ***10 day verification is required. 4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed utensils being placed inside soiled sanitizer solution at the 3-compartment sink. CDI - Sanitizer discarded and refreshed. Utensils removed to re-wash. -0.5-