CHAMOS GRILL

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed slicer with large amount of visible debris along the underside of the blade. PIC indicated it is cleaned daily. CDI - EHS re-educated PIC on washing FCS every 4 hours or when switching species. PIC cleaned slicer. 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 1 pan of cooked beef in a standing RIC cold holding at 45F. PIC stated they had been working out of the RIC during service, specifically with the pan of cooked beef. CDI - PIC re-located cooked beef to prep unit and EHS educated PIC on the limitations of RIC use.

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 RTE tamales in WIC bearing no date mark. CDI - PIC verified make date and placed label. 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 .

4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed raw burger patties in RIF being stored in non food safe grocery bags. CDI - PIC removed affected food from grocery bags and placed in food safe clear bags. 4-501.11 Maintain equipment in good repair. Observed RIF with broken gasket. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed mobile cutting boards and prep top cutting board with deep grooving and not smooth/easily cleanable, rendering them unable to be cleaned appropriately.

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 WIC with large amount of visible rust, debris and buildup on the shelving/racks. More frequent cleaning is required.

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 tile in front of WIC to be damaged and holding water. Repair tiles to preclude accumulation of water and buildup. Observed floors with large amount of grease build-up throughout kitchen in hard to reach areas and area around ice machine. In need of more frequent cleaning.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed 3 employee bottles of water being stored on food prep shelving below active food prep. CDI - PIC re-located employee items to appropriate area.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand wash sink CDI PIC provided paper towels.

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 beef above raw fish in the RIC. CDI PIC corrected the storage order. REPEAT 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 raw beef in the RIC, tartar sauce and mayo in the cutting board of the prep unit, and in the front chest cooler, and Cole slaw in the lowboy cooler, all above 41F. See temperature chart. CDI PIC voluntarily discarded tartar sauce and mayo. PIC put Cole slaw and raw beef that was prepped today in the WIC and cooler down to 41F. 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 .

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed facility using a household cooker for chicken veggie rice. EHS advised that it must be commercial.

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed dumpster lid badly damaged. PIC stated that the garbage man damaged the dumpster. He has contacted the company and they are going to deliver a new dumpster in a week. The new dumpster will also have the plug in place.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) bin of raw bacon stored behind RTE sausage in prep top. CDI - EHS reorganized storage order of stored foods and reviewed storage order expectations and posted information with PIC. EHS provided Spanish language storage order chart for reach in units. REPEAT. 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 one (1) bin of raw beef burger patties stored above bins of chopped steak and raw fish in standing RIC. CDI - PIC reorganized reach in unit and reviewed posted storage order charts with EHS. Note: Establishment has reached maximum deduction on improper storage order of raw animal foods. Continued violation may result in permit action and/or application of risk control plan. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 three (3) trays of hallacas (tamale dish) stored in standing RIC in front area with no date mark. Per conversation with PIC, tamales were prepared four days prior to inspection on 10/31. CDI - EHS affixed interior date label to wall of RIC to serve as date mark for all TCS food within the unit. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) labeled bin of sugar stored on dry floor next to kitchen shelves. CDI - EHS elevated food to available table.

4-903.11(A)(C) Store single-use and single-service articles 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 one (1) box of wrapped single service articles (styrofoam cups) stored directly on the floor of hallway. EHS advised PIC to elevated single service articles at earliest convenience.

5-205.15 Maintain a plumbing system in good repair. Observed minor leak in faucet connection at three compartment sink. Contact repair personnel to repair and maintain plumbing as needed.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed newly placed dumpster with closed doors and lid, but with no drain plug. Contact waste management company/landlord to replace missing drain plug.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager at time of inspection. Per conversation with PIC, establishment owner, who typically oversees operations, was currently in the hospital. PIC demonstrated knowledge by answering relevant questions pertaining to food service and operations during and after inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) box of multiple crates of raw Observed one (1) bin of raw shell eggs stored above single serving sauce bin in prep unit. Observed one (1) bin of cooked chicken below raw chicken in standing RIC. Observed one (1) bin of raw bacon stored behind RTE sausage in prep top. CDI - EHS reorganized storage order of stored foods and reviewed storage order expectations and posted information with PIC. EHS provided Spanish language storage order chart for reach in units. REPEAT. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 one (1) package of hot dogs in WIC with Use First sticker, but no date mark. All other TCS non date mark exempt foods were properly marked. CDI - PIC confirmed had been repackaged on day of inspection. Date mark was affixed to hot dogs. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two (2) spray bottle (one at kitchen prep sink divider, one at used to clean tables) with no labels. CDI - EHS labeled bottles.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 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 three (3) wet in use wiping cloths on tables and prep surfaces across kitchen. Observed concentrated bucket of chlorine sanitizer stored in red bucket kept directly on the floor. CDI - EHS gathered wiping cloths, place them into prepared sanitizer bucket, and placed bucket at shelving beneath grill.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. At start of inspection, EHS observed dirty dishes (one plate, spoon, and multiuse cup) stored within basin of rear kitchen handsink. CDI - Food employee rotated soiled dishes to soak in wash compartment of 3 compartment sink, wiped out hand sink, and washed hands prior to returning to food preparation.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) box of multiple crates of raw shell quail eggs stored within WIC. Observed one (1) bin of raw shell eggs stored above single serving sauce bin in prep unit. CDI - EHS reorganized storage order of stored foods and reviewed storage order expectations and posted information with PIC. REPEAT. Note: No escalation in point deduction due to considerable improvement in stored food conditions; all food was wrapped, raw animal food was stored in proper hierarchy, and unwashed produce was stored accordingly. Note: PIC stated that qual eggs were stored in WIC for family meal and personal use. PIC is advised to store food held for employees below or separate from food held within restaurant for resale. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed multiple portions of food cooling throughout establishment. Observed four (4) recently prepared and/or heat treated products (cooked salsa and cooked penne pasta on edge of stove, diced and marinated raw chicken and steak in WIC) cooling in ineffective means (stove products were cooling at ambient temperatures near heating element, and WIC products were cooling with lids and wrappings. CDI - Food employee prepared shallow ice bath to cool salsa and penne; EHS uncovered wrapped items in WIC. EHS provided cooling guides in Spanish to PIC. REPEAT. Note: Continued cooling methods violations may result in escalation of points, and/or disposal of potentially improperly cooled TCS foods. 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 employee in gloves grab unwashed onion from kitchen storage, then peel, chop and grill onion without first washing it. Rinse unwashed produce prior to cutting or cooking.

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 one (1) multi-use spoon stored in salsa in prep unit with handle contacting the food. CDI - EHS removed handle from food without making bare hand contact.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed newly placed dumpster with closed doors and lid, but with no drain plug. Contact waste management company/landlord to replace missing drain plug.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed two (2) pans of raw shell eggs stored above French fries in prep unit underside. 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 one (1) pan of raw marinated chicken stored above beef in WIC. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed approximately five (5) pieces of unwashed produce (uncut lettuce head, red peppers) contacting relatively clean shelves in WIC. CDI - PIC and staff reorganized storage order of cold holding over course of inspection. EHS used provided gloves to place unwashed produce into readily available cleaned and sanitized food storage bin. EHS provided storage order charts in English and Spanish. REPEAT. Note: No escalation in point deduction due to some improvement; previous observed points of improper storage order have been addressed, and fewer items were stored in improper order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed two (2) of four magnetic thin probe thermometers stored with minor food soil on probes prior to calibration. CDI - EHS reviewed proper thermometer procedures with PIC: wipe thermometer food contact surface with wiping cloth stored in concentrated sanitizer or disposable probe wipe before use and before storing. Probes were cleaned during routine calibration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several (greater than ten (10) total food items in standing reach in cooler and WIC above 41F. Per conversation with PIC, doors of units had been left open during preparations and deliveries. CDI - Doors of units were closed and food items were observed cooling to proper temperatures. 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 one (1) portion of recently prepared TCS food (sliced muenster cheese) cooling with plastic wrap in WIC. Item was observed cooling at insufficient rate. CDI - PIC rotated item to cool directly under WIC fan with plastic wrap removed. EHS provided Spanish language cooling chart. 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 .

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one (1) dumpster door open during inspection. CDI - Food employee closed door after disposing of empty boxes. Note: Observed lid with damage at dumpster. Per conversation with PIC, waste management company has been contacted and PIC is awaiting repairs.

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 one (1) pan of raw fish and one (1) pan of cut steak placed above ready to eat food in RIC. Observed one (1) opened package of raw chorizo stored above sealed whole muscle meat in reach in freezer. Observed two (2) pans of hamburger placed above sealed whole muscle meat in WIC. CDI - PIC and staff reorganized storage order over course of inspection. EHS provided storage order charts in English and Spanish. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 one (1) bin of thawing taquitos in RIC with no date mark. All other TCS non date mark exempt foods were properly marked. CDI - PIC confirmed taquitos had been repackaged on day of inspection. Date mark was affixed to bin. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one (1) spray bottle of cleaner, used to clean tables, with no label. CDI - EHS labeled bottle with dry erase marker. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed four (4) cans of butane fuel stored above prep table and four (4) additional cans stored above food in dry storage. CDI - PIC and EHS rotated butane cans to lower storage to prevent potential contamination. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed one (1) can of household use fly spray. Per conversation with PIC, facility has a contracted pest controller (approximately four(4) flies were observed in front dining area). CDI - PIC voluntarily disposed of unapproved pesticide. Utilize approved methods and/or licensed pest controller.

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 approximately seven (7) non TCS sauce bottles (ketchup, mayo, ranch, etc.) with no labeling. CDI - PIC directed employee to affix labels to bottles.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) packaged box of uncut lettuce on dry floor of WIC. CDI - PIC elevated food to available shelving.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) employee engaged in food prep (empanada preparation) with bracelet on. Remove all jewelry other than plain wedding bands before engaging in food prep.

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 one (1) bowl stored in rice cooker with rice. 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 one (1) bowl stored in bin of floor in dry storage area . 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 one (1) knife stored between crevice of prep unit and prep table. CDI - PIC rotated knife to 3 compartment sink.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed two (2) wet stacked pans stored as clean above 3 compartment sink. CDI - EHS separated pans to allow for more effective air drying.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed one (1) stack of to go trays at prep shelving with exposed food contact surface. CDI - PIC inverted to go boxes to prevent potential contamination.

4-501.11 Maintain equipment in good repair. Observed active dripping from central vent of WIC. No food was stored beneath dripping water. Per conversation with PIC, repair personnel will fix dripping vent within 24 hours.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit available for in use QAC sanitizer. EHS observed unused sanitizer in 3 compartment basin at concentration of approximately 50 ppm. Sanitizer was drained and replaced with concentrated sanitizer prior to use. A verification of test kit availability will occur no later than 07/19/2024.

5-501.111 Keep storage areas and bins for waste in good repair. Observed one (1) heavily bent and dented lid on dumpster. Contact waste management company/landlord to repair or replace damaged dumpster components.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed absorbent material in ceilings of dry storage area. Replace absorbent materials as needed.

6-303.11 Provide required lighting intensity. Observed one (1) dead but properly shielded light above grill line. Replace as needed.