BRAZILIAN WAY RESTAURANT

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 beef cooling in drawer in tightly wrapped plastic papers. CDI. Pic REMOVED to the cooler. 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 containers of spices without labels. CDI. PIC labeled.

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 jewelry while working with food.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed cutting surface with multiple cracks and burns. CDI. PIC voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. OBSERVED multiple items in the facility with temperatures above 41F. CDI. PIC voluntarily discarded. 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 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 beef thawing on prep line. CDI. PIC removed.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flying insects and live roaches throughout kitchen. Contact pest control service provider to address issue. Repeat

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 jewelry while working with food.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored on prep table.

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 spoons stored with handles touching the food.

4-501.11 Maintain equipment in good repair. Observed rust on shelves.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility using sink and surface sanitizer in 3 compartment sink and dish machine with no test strips on hand to measure concentration level. VERIFICATION REQUIRED within 10 days to ensure test strips are on hand.

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 micro waves.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered bins in female restroom.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a container of bleach being stored in hand sink basin next to 3 compartment sink. CDI: PIC removed bleach container.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw beef liver being stored on top of a container of cooked chicken gizzards and a carton of raw shell eggs being stored above a container of Alfredo sauce in prep reach in cooler. CDI: PIC removed bleach-arranged items to proper storage order. 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. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw chicken being stored behind a container of raw beef in grill drawer cooler. CDI: PIC re-arranged items to proper storage order. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed sheet trays of fish being stored uncovered in chest freezer in prep area. CDI: Employee covered sheet trays with plastic wrap.

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 a container of beans being held in hot holding unit at 125F in which PIC confirmed with employee that beans were leftover from yesterday and reheated on stove. Employee stated beans were reheated to 145F on stove before placing in hot holding unit approximately 1 hour prior. CDI: Employee reheated beans to 211F on stove top before returning to hot holding unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed all TCS foods being held above 41F in walk in cooler. See temp chart. PIC voluntarily discarded all items except for container of pico de gallo which was prepared this morning and one container of raw beef that measured 45F. These items were placed in other walk in cooler to rapidly cool. Facility can safely continue to operate due to having an additional walk in cooler used to store beer. This WIC has ample space to place TCS foods. However, PIC, submitted a service request to have unit evaluated and repaired. VERIFICATION REQUIRED within 3 days to ensure walk in cooler is maintaining foods at 41F or below.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flying insects throughout kitchen. Contact pest control service provider to address issue.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility using sink and surface sanitizer in 3 compartment sink with no test strips on hand to measure concentration level. VERIFICATION REQUIRED within 10 days to ensure test strips are on hand.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone being stored on storage shelf above prep counter amongst food items. CDI: PIC removed cell phone.