MEZCAL.87 BAR & LOUNGE

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- *Observed - Metal container stored in basin of handsink. *CDI - PIC removed container from handsink.

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 - 2 Metal containers of pork belly date marked 08/09. PIC stated the pork belly was cooked yesterday but the chef forgot and has forgotten to change the label since 08/09. *CDI - PIC corrected label. 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 - Spray Bottle of water stored next to spray bottle of Clear Bleach Sanitizer. *CDI - PIC labeled item as water.

*REPEAT* 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. *Observed - Employee bag containing personal items stored on top shelf of rack across from prep sink above restaurant ingredients and items. *CDI - PIC placed bag onto lower shelf to remove the possibility of contamination.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Raw Tuna and Raw Mahi Mahi stored above Tomatoes in WIC. *CDI - PIC corrected storage order. Placing the Raw items on a separate shelf above raw beef. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf- *Observed - Establishment reduced oxygen packaging(ROP) Cooked Ribs upon EHS arrival onsite. Observed ROP’d Raw Steaks and Cooked Ribs in WIF and one ROP’d package of Raw Steaks in WIC. PIC voluntarily discarded all items and removed ROP device from establishment. EHS will conduct follow up verification visit within 10 days to ensure establishment is not conducting ROP without written approval from the regulatory authority. For more information on how to request a variance please visit: http://meck.co/FoodSafety

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. *Observed - Owner engaged in food prep without use of proper hair restraint. *CDI - Owner put on a proper hair restraint.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. *Observed - Allergy medicine stored above clean dishes on dish rack across from fryers. *CDI - PIC moved items to designated area.

*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Sliced Tomatoes, Guacamole, Salsa Verde and Raw Fish above 41F. *CDI - PIC voluntarily discarded 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 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 - Guacamole and Salsa Verde without date marking. Observed Shrimp and Calamari cooked today date marked 10/30 for discard date which is greater than the 7 day parameters. *CDI - PIC voluntarily discarded the Guacamole and Salsa Verde. PIC date marked Shrimp and Calamari 10/28 to comply with 7 day date marking parameters with day of prep counting as day 1. 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 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 - Pasta labeled with discard date of 10/18 placing item past 7 day parameters. *CDI - PIC voluntarily discarded 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 - Lidded Plastic container of Shredded Cheese and lidded metal container of Cooked Shrimp above 41F cooling in WIC with little change in temperature not meeting proper cooling parameters. *CDI - PIC removed lid and placed items into thinner containers to spread out the product and improve the cooling rate. 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 - Small flying pests.

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 - Box of plastic Single-service cups on floor behind bar. *CDI - PIC removed item from floor.

4-501.11 Maintain equipment in good repair. *Observed - Standing RIC not operating properly unable to maintain foods frozen. *CDI - Technician arrive onsite during inspection to repair unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked seafood mix, feta cheese, calamari, and red salsa held in make unit above 41F. EHS observed make unit top door open while prep was being done and pans missing from make unit. EHS observed ambient air temperature of 48F. Within thirty minutes the unit had cooled down to 40F. Feta, seafood mix, calamari, and salsa was brought from walk in unit today an hour prior to inspection. CDI - PIC placed feta, calamari, red salsa, and seafood mix in freezer to quickly cool. (1.5) 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

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed PIC thawing beef under running water in the prep sink. EHS observed temperature of water at 81F. CDI - PIC added ice to cool down water and thawing beef to below 70F. REPEAT. (1)

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 numerous containers of seasoning and spices without label. EHS advised PIC to label all working containers of spices and seasonings. (0)

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 tongs used for raw chicken with handles in direct contact with raw chicken. EHS educated PIC on correct storage for in use utensils. CDI - PIC placed tongs in separate container and will now store them in separate container at grill station. (0.5)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed open employee drink being stored with equipment and food for service. CDI - PIC voluntarily discarded drink. (0)

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Facility does not have procedures for ensuring staff is informed on reporting illnesses and exposers. CDI - EHS provided PIC with employee health agreement to review with staff and sign. (0) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Facility needs to obtain parasites destruction for shrimp and mahi mahi. PIC will call supplier and obtain parasites destruction destruction letters for product. (1) VR will occur in ten days.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed in use sanitizer at three compartment sink at 50 ppm. The required concentration based on the label of sanitizer is between 150-200ppm. CDI - PIC drained sanitizer and dispensed fresh sanitizer at 200ppm. (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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw shrimp, raw steak, and carnitas held in make table reach in compartment above 41F (see temp chart). CDI - PIC voluntarily discarded items. (0) 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 .

3-603.11 (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 Consumer advisory on menu is missing reminder. PIC will add reminder to menu and send to EHS for approval. 3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Some items on menu are available undercooked but missing asterisk linking item to consumer advisory. PIC will add asterisks to all items served undercooked. PIC will send updated menu. (0.5) VR will occur in 10 days.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed mahi mahi thawed in make table still in vacuum seal packaging. EHS advised that when thawing the mahi needs to be removed from its oxygen deprived environment during thawing. CDI - PIC removed fish from packaging. (0)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in use stored in sanitizer at 0ppm. PIC stated facility adds water to sanitizer to dilute it. EHS advised to dispense sanitizer as is so that it can be used at the correct concentration. CDI- PIC made new bucket that was at the correct concentration at 200ppm. (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 being stored in water at grill area and next to make table. Water was observed at 65F. EHS educated PIC on proper temperature of water for storing in use utensils. PIC stated facility usually puts them in sanitizer in between uses. EHS advised PIC not to store in use utensils in sanitizer but can store them in water 135F or above or clean them every four hours. CDI- PIC removed utensils from water and will clean them every four hours.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in men's restroom. CDI: PIC provided paper towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dicer stored as clean soiled with food waste. CDI: Sent to be re-W/R/S.

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 metal insert pan of calamari being held in make table with no date label. CDI: Education provided and PIC back-dated product.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle of degreaser stored with clean containers/lids in dish area. CDI: Education provided and product moved to approved location. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of degreaser with no label. CDI: PIC labeled.