LOS PRIMOS GRILL

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw chicken stored above RTE foods in 2 coolers. Do not store raw animal foods bo e ready-to-eat foods. CDI - PIC corrected food 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Onions and chorizo measured 80-90F in hot holding. TCS foods must measure at least 135F. CDI - Cook reheated onions and chorizo to above 165F. 0 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 .

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Employee drinks observed on line. Store employee drinks separately from food prep areas.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Employee handled raw steak and raw hamburger and did not wash hands before handling to-go container. Employees must wash hands after handling raw animal foods. CDI - Employee educated on when to wash hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw beef stored above cooked ribs in reach-in cooler. CDI - PIC moved cooked ribs to top shelf. // 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. Raw chicken stored on shelf above raw beef in upright cooler. Do not store raw chicken above raw beef. CDI - Raw chicken moved to bottom shelf. 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 Marinated raw chicken measured 60F in reach-in cooler. Employees must wash stated it was prepared 1 hour ago. CDI - Employee moved raw chicken to freezer to cool quicker. 0 pts. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some pans and bus tubs stacked while still wet. Allow utensils to adequately air dry before stacking. 0 pts.

2-101.11 (A) PIC shall be present during all hours of operation. -PF EHS entered facility, identified himself and asked who was PIC. No staff present claimed to be the PIC, Person In Charge despite having credentials to be considered a certified food protection manager. EHS coached , Always have someone identified as the Person in Charge

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed facility has two kitchen hand sinks and both were blocked, one with a wheelless table and the other with a trash can. CDI- removed

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed cooked pork, steak and rice hot held under 135F. See temp chart CDI- discarded, or reheated 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed 6 shell eggs in carton held off temperature control, cut leafy greens and sliced cheeses cold held above 41 F. CDI- removed to RIC 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf observed 4-6 plastic containers in top of prep unit with diced tomato, pico, shredded leafy greens and multiple bags of refied beans with no date marked. CDI 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf need consumer advisory for ribeye steak

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 ice scoop stored atop rice cooker.

4-502.13 Single-use and single-service articles cannot be reused. Observed single service containers that had been washed and stored with clean utensils.

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 multiple foods stored in residential containers and or non-commercial equipment. CDI- domestic pans to be removed along with non food grade residential plastic containers and domestic rice cooker.

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 bottle of medicine, Diclofenac stored with dry spices.