LA LIMA

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 - Large Plastic Lidded Container of Beans and Large Densely packed metal container of Raw Red Tuna cooling in WIC with little change in temperature after 40min. *CDI - PIC had employee distribute items into multiple containers to spread out product and improve items 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 .

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 - Pork Belly thawing at ambient temperature on prep surface of prep sink next to ice machine. *CDI - Employee prepped and placed item into WIC.

6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - Small Flies in back kitchen area near back door. PIC has door fan to try and improve issue.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed high temp dish machine not reaching 160F after several attempts highest recorded temperature was 150F. 3 DAY VR Required. PIC placed work order with ECOLAB. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beef pastrami and raw pork belly in cold drawer above 41F that was cut and prepared within the last 30minutes. CDI - PIC moved items to RIF to cool down. Food was observed below 41F after 30 minutes. See Temp Chart. Points not escalated due to improvement in cold holding of TCS foods. 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 TCS sauce (Peruvian Relish Sauce) with incorrect date marking. EHS educated PIC on using the oldest date of the first ingredient that is TCS being mixed with non TCS foods for a final product. CDI- EHS allowed PIC to correct date marking 02/09/26 to 02/08/26. For more information, please visit: www.mecknc.gov/foodsafety o r 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 .

3-304.12 (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 on top of soiled ice machine and cutting Kinfe stored between prep tables. CDi - PIC moved items back to 3-comp-sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed moderate build up behind deli slicer that was stored as clean during inspection. CDI-PIC broke down slicer and cleaned equipment. REPEAT, but points not escalated due to improvement of cleanliness of dishes throughout kitchen and no remaining stickers from previous inspection. 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 coleslaw, straccciatella cheese, cut lettuce, and other TCS foods throughout all three prep tops across from cook line, pre-cooked pork that was over stacked inside lowboy unit in back of kitchen, and coleslaw/pork belly in front section of WIC . CDI-PIC moved items to WIC and rearranged WIC to best cold hold TCS items. EHS spoke with PIC about having units moved away further from wall to allow for proper air flow, all metal containers for TCS foods (cut leafy greens, cut tomatoes, dairy products, all meats, and all cooked foods), and rearrangement of WIC to have TCS foods all in the back of the WIC to help with small size of WIC and all produce (except for cut lettuce, coleslaw/cabbage, cut tomatoes) moved towards the front of WIC. VR within 3 days to check for cold holding status of units. 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 cooked tomato sauce cooling at 5F/50mins in front of WIC, raw beef cooling in cold drawer near steam well. CDI-PIC moved tomato sauce to back of WIC to allow for fastest cooling rate and raw beef into WIC. 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 multiple flying insects in dining area during inspection. Facility’s garage doors were open and air curtains were on. Ensure pests can be effectively captured and add additional electric devices. REPEAT.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed facility without a thermometer to measure facilities high temp dish machine. EHS measure machine at 161F, PIC ordered dish plate thermometer during inspection. VR within 10 days.

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. Observed employee water bottle stored at end of prep line expo. CDI removed.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P observed food employee washed hands in rear kitchen handle door to go to Cook line prep line and dawn gloves. CDI gloves removed hands washed gloves re-donned

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple utensils, washed in three compartment sink and placed in rinse compartment still having sticker residue on them CDIPIC stepped in and instructed employee on proper washing and rinsing and sanitizing procedures 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 .

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P observed pan of beans at 145° in hot hold well that was reheated within the past 10 minutes and soup and gravy less than 135° reheated within the last 10 minutes CDIEHS coached multiple PICs and Food employees to ensure that reheat that takes place on the burner. A cheese is 165° prior to removal to hot holding.

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 multiple containers of TCS foods date marked with today’s date they were actually open or prepared yesterday. It appears staff are inadvertently applying the incorrect date during prep. It appears they’re associating the prep date with the day they portion or repay, and not the date that the product was actually cooked or prepared or opened. CDI EHS spent time, coaching staff and PICs. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Facility has one entire wall open through garage doors, but they do have fans in place and only one small flying wasp like insect was observed in the kitchen at this time.

6-303.11 Provide required lighting intensity. Observed lighting in walk-in cooler, completely insufficient. Spoke with ownership, Bruno. Additional lighting will be installed in the walk-in cooler ASAP.