LOLA CEVICHE & PERUVIAN TAPAS

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- *Observed - Container of strawberries with heavy amount of white fuzzy build up. *CDI - PIC voluntarily discarded items.

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 - PIC cleaning out 2 Door Standing RIC upon arrival. EHS temped food within unit and took an ambient temperature of the unit. TCS Foods within unit were 42-43F with no change in temperature after 60 minutes. *CDI - PIC moved TCS Foods to Flip Top Unit Lowboy to spread out product and alley for improved cooling. 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 (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 - Thawed ROPd Salmon still within ROP environment. Release Frozen Salmon from ROP environment before thawing under refrigeration or after thawing under running cold water. *CDI - PIC removed Salmon from packaging.

4-501.11 Maintain equipment in good repair. *Observed - Dish Machine unable to dispense sanitizer at proper concentration. Repair. Establishment has under 75 seats and has two 3 Compartment Sinks to use until dish machine is repaired.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- *Observed - No proof of provided training on foodborne illnesses and symptoms. *CDI - EHS provided Employee Health Policy and Reporting Agreement for PIC to have staff read, sign and date. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

*REPEAT* 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Metal container with portioned bags of mixed raw seafood items stored directly above squeeze bottles of sauces. *CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - Spray bottle of Fabuloso and Red Bucket with water without labels to properly identify substances within. *CDI - PIC labeled items and EHS educated PIC on importance of labeling chemicals.

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 - Raw Salmon and Raw Red Tuna thawed from frozen still in Reduced Oxygen Package environment.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - Metal bowl of frozen Beef Chucks stored directly on the floor upon arrival. PIC stated item was delivered moments before EHS arrival. *CDI - Item was removed from the floor.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 - Clean Pots, a cardboard box of clean shot glasses and a plastic tub of clean metal lids stored directly on the floor. Remove from floor.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Raw Seafood stored above RTE cooked noodles in 2 Door Standing RIF. *CDI - Food employee placed noodles onto the top shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 - Cooked octopus, cooked shrimp, RTE mussels and RTE sausage without date marking. PIC stated that items were cooked and prepared yesterday as establishment is closed on Mondays. *CDI - PIC date marked all items. EHS and PIC discussed implementing new date marking system using notebook. 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 .

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf- *Observed - Establishment cooling reheated squid and cooked octopus. Establishments permit does not allow them to cool hot foods as they do not have sufficient equipment to do so. A verification visit will be conducted within 10 days to verify that establishment is no longer cooling items.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf- *Observed - Raw Octopus thawing in prep sink at ambient temperature. *CDI - PIC turned on faucet for item to thaw under running water. *Observed - Running water above 70F. *CDI - Food employee added ice to thawing items. PIC will contact company to repairs to try and make water colder.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- *Observed - No test kit available for Quaternary sanitizer located at front 3 compartment sink. A verification visit will be conducted within 10 days to verify establishment is in possession of QAT test strips.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. *Observed - Employee cellphone on prep top surface. *CDI - PIC removed item.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf-Observed no parasites destruction letter for raw fish being served as RTE. Per owner, Francis Portales, has received parasite destruction letter from prime meats but can not find them. 10 day VR

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.-Observed metal pans in clean storage area with date mark stickers and sticker residue-CDI-PIC relocated items to 3-comp sink; w/r/s. 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 cooked potatoes and cooked corn ( cooked today) in the hot well hot holding below 135F. -CDI- PIC reheated food items to 165F and the temperatures of the hot well was increased; HH temperature reached. 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 a large quantity of TCS foods in cooling drawers cold holding with temperatures above 41F ( see temperature chart). Per owner, Francis Portales, when they arrived in the morning all cooling drawers and food were below 41F ( no temp sheet could be provided) , about an hour prior before the inspection they had moved the cooling drawers to clean the walls and floors behind and underneath and could have moved the temperature thermostat sensor. Food with-in 4 hrs cooling parameter.-CDI- PIC relocated all TCS foods to different reach-in coolers and reach-in freezer for rapid cooling. Cooling drawers thermostat was fixed and with-in 15 minutes cooling drawers had reach ambient temperatures of 34F. TCS food reached proper cold holding temperatures. Observed in 2-door standing reach-in cooler riced cooked the prior with temperature above 41F ( see temperature chart). -CDI-PIC voluntarily discarded food 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 .

3-603.11 (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-Observed consumer advisory disclosure missing from the menu; only had the reminder and shellfish allergen information. 10 day VR

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 amount of cooked rice prepared the day prior cooled in a metal pan wrapped in plastic liner and other rice cooled in separate and sealed ziplock bags. -CDI-PIC voluntarily discarded food items. 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 .

4-903.11(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 not in use to go containers not inverted and not kept in original packaging in high traffic areas or near trash cans; no contamination observed.-CDI-PIC inverted to go containers and placed other not in use to go containers in bags.