CHUYITA'S MEXICAN RESTAURANT

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed container of sauce in the WI with mold grown all over it. Also observed water leaks in food in the WI cooler. CDI. PIC voluntarily discarded

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build up on cleaned dishes in the cleaned dish area. CDI. PIC removed to be washed. 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 multiple items in the WI cooler at temperatures above 41F. CDI. PIC voluntarily 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of dishes in the cleaned dish area.

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 cleaning needed in shelves in the WI cooler.

5-205.15 Maintain a plumbing system in good repair. Observed water leaks in the WI cooler.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored in prep line during food preparation. CDI. PIC removed.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee used cell phone and went directly to food prep without washing hands. CDI. Employee was educated on when to wash and hands cleaned.

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 salt, spices in working containers without label.. CDI- labeled

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of beef stored directly on the floor in the WI cooler. Cdi. Pic removed

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on cutting boards. CDI- removed **** significant improvement from last time.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. OBSERVED an incomplete employee health policy in the facility during inspection. CDI. PIC was provided a new copy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee washing wiping cloths in the hand sinks. CDI. Education was provided on the uses of hand sinks.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed opened containers of food items in the WI after cooling was completed. CDI. PIC covered the dishes.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all the items in the drawer to be out of temperatures. CDI. PIC indicated that the drawer was unplugged during cleaning. Temperature was 56F, and later dropped to 40F and continue dropping. Food items were voluntarily 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing wrist bands and watches while working with food.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple wet wiping cloths stored under cutting boards. CDI- removed 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled wiping cloths stored on cutting boards. CDI- removed

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of dishes in the cleaned dish area.

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 cleaning needed in microwave

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 two employee beverages stored over food or with utensils. CDI- removed

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P observed multiple bags of raw beef stored over ready to eat foods in the walk in cooler. CDI- reorganized by final cook temperature For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two slicers stored as clean still having onion and tomato debris. CDI- removed to wash, rinse and santiize 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf observed two containers with conflicting dates marked on them. EHS thinking the container sticker wasn’t removed during wash, rinse and sanitize. CDI- voluntarily 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 .

3-501.15 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 observe facility has heavy batch cooking cool menu. Conversation with pic revealed they are having some issues with their walk-in freezer. This could be due to adding hot foods to the walk-in freezer because it’s not very big. No actual cooling violations found today. Will follow up. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed spray bottles of cooking oil; one with no label the other illegible. CDI- labeled

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple wet wiping cloths stored under cutting boards. CDI- removed 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled wiping cloths stored on cutting boards. CDI- removed

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers still on them in top of prep unit.