MACCHU PICCHU

10 DAY VR. 2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed overall need for PIC to train staff on ware-washing processes. Staff not aware of which test strips should be used with which sanitizer, how to operate chemical dish machine, set up 3 comp sink properly, or able to identify sanitizer apart from soap. PIC must urgently retrain staff in proper ware-washing. A return visit will be made in 10 days to reassess staff and PIC on duty understanding of proper ware-washing. (-1)

REPEAT. 10 DAY VR. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed many dishes on rack above 3 comp sink stored as clean with visible grease residue/food debris, and black residue inside ice machine. All dishes brought to ware-wash for re-w/r/s. A return visit will be made within 10p days to reassess ware-wash processes and ice machine. (-1.5) 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed no sanitizer at 3 comp sink dispenser, or sanitizer buckets set up for use with wiping cloths on prep surfaces throughout kitchen. Staff identify dawn dish soap as sanitizer when asked what is used for the sanitize step. CDI- EHS provided education on sanitizers and 3 comp sink ware-washing process. Quat sanitizer available at mop sink dispenser observed at proper concentration.

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 two large containers of salsa in small lowboy at kitchen entrance which failed to reach 41F or below during overnight cooling. CDI- Salsa’s voluntarily disposed of. (-1.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ranch dressing and whipped cream in lowboy at 50F. CDI- PIC voluntarily disposed. (-0)

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 sliced lettuce, diced tomatoes, and seafood medley in cook line fliptop without date marks, which was prepped yesterday. Also observed multiple date marking procedures in use; some TCS items dated with prep date, other with expiration date. EHS advises the PIC to ensure all staff are using the same date marking procedure, with ready to eat foods prepped and kept onsite longer than 24 hours all dated for no more than 7 days, with prep date as day 1. CDI- EHS verified prep date with chef and allowed dating of items. (-1.5)

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 tall containers of salsa cooling in lowboy, and stacked containers of portioned salsa cooling in fliptop above. Large containers failed to cool within 6 hours. EHS advises staff to cool foods in less dense, uncovered containers, which are not stacked; this allows entry of cold air. CDI- Salsa’s which failed to cool voluntarily disposed, portioned salsa relocated to WIC for rapid cooling, cooling methods discussed with staff. (-0.5)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a live beetle in rinse compartment of 3 comp sink and several house flies and fruit flies in back of main kitchen. EHS verified regualr pest control services are provided. EHS advises increasing visit frequency and monitoring carefully. No contamination to food observed. (-0)

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed containers of shredded lettuce in undrained water at several locations. EHS discusses with PIC and other staff need to store TCS produce without undrained ice or water. (-0)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed many wiping cloths in use throughout establishment and no sani-buckets made up for their storage. CDI- PIC sets up sani-buckets with quat. (-0.5)

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 115F water at cook line. CDI- Water voluntarily poured out, utensils moved to ware-wash. EHS explains that utensils in warm water must be held hot at 135F or above. (-0.5)

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 many stacks of opened single service trays throughout kitchen removed from protective sleeve. EHS advises staff to keep single service articles in packaging or otherwise protected while awaiting use. (-0.5)

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed all racks inside WIC severely rusted, no longer cleanable. Replace corroded racks. (-0.5) 4-501.11 Maintain equipment in good repair. Observed lowboy upon entrance to kitchen with ambient temp in 50’s, not able to hold TCS foods. CDI- All cooling items relocated, PIC advised to call for work order and not store TCS foods inside until repaired and able to hold food at 41F and below.

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed rinse basin at 3 comp sink soiled and with inspect in water. CDI- Sink drained, basin sanitized. (-0)

REPEAT. 10 DAY VR REQUIRED. 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no written verification method for employee health and reporting agreement training. PIC should have staff read and sign form, and send photo of signed copies to EHS within 10 days. Points not escalated due to correct answers form staff and educational resources present. (-1) English version- https://mecknc.widen.net/s/ftrdv7k6rd/food-employee-reporting-agreement Spanish version- https://mecknc.widen.net/s/kwwtzglzzd/food-employee-reporting-agreement---spanish

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed frozen and fully cooked seafood medley (RTE) in front of raw chicken in fliptop. CDI- RTE food moved to front. EHS advises PIC raw foods in fliptops shared with RTE items must be in the front, and/or lidded to protect RTE foods from contamination. (-0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few metal dishes stored as clean with food debris remaining. No significant pattern observed. CDI- Dishes returned to wash basin to complete ware-washing again. (-0)

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet stacking of dishes at clean dish rack. EHS discussed with PIC need to arrange dishes so they dry before nesting, and PIC informs Chef. (-0.5)

REPEAT. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed fryer baskets with deteriorated wire coming apart from frame, no longer safe to use. PIC states they will remove equipment from service and order new baskets today. (-1) 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards with deep scoring, no longer cleanable. PIC states he will begin to order replacements for worn boards.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed proper EHP poster but no signed acknowledgement by staff of proper training. CDI- EHS provides form for employees to sign. (-1) English version: https://mecknc.widen.net/s/ftrdv7k6rd/food-employee-reporting-agreement Spanish version: https://mecknc.widen.net/s/kwwtzglzzd/food-employee-reporting-agreement---spanish

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 sticker on metal pan with cooling salsa’s wrongly dated for 09/17. CDI- PIC corrects date mark sticker. (-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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed damaged fryer basket with deteriorated wire and knife with chipped blade coming apart at handle on knife strip. CDI- PIC voluntarily disposed basket and replaced with new. Knife voluntarily disposed of. (-0.5) 4-501.11 Maintain equipment in good repair. Observed salsa lowboy at kitchen entrance with ambient temperature of 50F and cooling salsa’s inside. CDI- PIC brings salsa’s to complete cooling in WIC. With order placed for small lowboy, and salsas to be be held at alternate lowboy while awaiting repair. (-0)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw shell egg stored over RTE salsa and box of unwashed produce stored over RTE food in walk in cooler. CDI, foods relocated for proper storage. Repeat. 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 thermometer not sanitized before use. CDI by instruction to ensure thermometer is sanitized before use and storing.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed package of butane fuel stored on shelf above prep sink. CDI, fuel relocated for proper storage.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed outdoor dumpster doors left open.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with hands after washing and employee wash hands at prep sink. Employees rehashed hands at proper handwashing sink.

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 PIC not locate and provide oyster tags. Facility shall record dates last oyster tags sold and retain for 90 days.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell egg stored over RTE food in prep refrigerator and walk in cooler. Observed raw chicken stored over raw beef in tall reach in. CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 incorrect date on pasta per PIC. CDI, pasta voluntarily discarded. Observed several RTE TCS foods not date marked in prep refrigerator from bulk supply in walk in cooler or tall reach in transferred per PIC. CDI, these foods date marked with date included on original container. 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 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf - Observed consumer advisory missing from asada, and raw oyster, ribeye dishes that operator stated could be served undercooked or cooked to order. Vr to ensure consumer advisory provided.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed several spray bottles of chemicals not labeled. CDI, bottles labeled. 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 Raid for household use stored in restaurant. CDI, pesticide voluntarily discarded .

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 salmon thawing in vacuum environment. CDI, package cut open to remove from vacuum environment .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food prep employee not wearing hair restraint.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed absorbent stone molcajete bowls used. CDI by instruction to remove and replace with smooth and easily cleanable approved molcajete bowls or line with wax paper or plastic wrap to prevent direct food contact.

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 for shell stock tags for oysters, two of which dates were not recorded when the last of the product was sold CDI dates written in

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed green bucket labeled sanitizer at 0 ppm chlorine or QACCDI discarded 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

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf observed steak, ribeye steak that may be cooked to order with no*to disclose on the consumer advisory also no*to disclose raw oysters. VR.

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 in use spoon stored on top of prep top lid handle CDI removed

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf observed PIC failure to ensure proper food, safety for cold, holding, hot holding, proper cooling and proper date marking. CDI EHS coached PIC heavily. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

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. EHS entered facility to observe staff eating employee meal in the kitchen at their food preparation stations. This includes the PIC and ownership.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P observed true raw ceviche stored in top of prep unit. Prep unit top is not sealed, and raw fish was stored above ready to eat food below. CDI re-organized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed freshly made sanitizer in the three compartment sink at 100 ppm however, dish machine was not sanitizing properly, only 10 ppm chlorine. VR. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple containers, washed and stored as clean with sticker residue still on them. CDI removed to re- 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)(1) Maintain TCS foods in hot holding at 135F or above. -P observed rice hot holding in 133° and beans hot holding at 119. CDI removed to heat above 165. 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 all temperatures in walk-in cooler to be between 45 and 47°F. CDI all prepared foods, raw animal foods and process ones foods with sliced or diced tomato, cabbage or lettuce discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 no date marking for any of the TCS prepared foods in the tops of multiple prep units CDIPIC had staff member put correct dates on 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 .

7-101.11 Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. - Pf observed clear solution and spray bottle stored above prep sink on labeled bottle open to smell. Solution clearly has chemical smell not just plain water discard.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed significant a number of flies throughout the kitchen, attempting to land on food and food contact surfaces. Staff spent time keeping them from landing.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. observe multiple wiping claws that were both soiled and wet stored on food prep surfaces

3-302.15 Wash fruits and vegetables prior to use. Observed avocado in top of prep unit with sticker still on it, indicating failure to wash or improper washing.

4-501.11 Maintain equipment in good repair. Observed all food temperatures in walk-in cooler between be between 45 and 47°. Ambient temperature taken at 48°.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility sanitizing with chlorine yet no chlorine strips only QAC test strips