MAR Y TIERRA RESTAURANT #2

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a cup being stored in one of the hand sinks. -CDI- Cup was removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs being stored behind RTE items in one of the flip top units. Also observed raw chorizo being stored over RTW fries and chicken wings in a low boy unit. -CDI- Eggs and chorizo were rearranged appropriately. REPEAT*** (3 pts) 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. Observed 2 containers of raw chicken being stored behind raw pork, fish, and beef in cooler drawers. -CDI- Chicken was rearranged appropriately. 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 3 spray bottles with chemicals unlabeled. -CDI- Bottles were labeled. (1 pt)

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 squeeze bottles of oil that were not labeled. -CDI- Bottles were labeled. (0 pts)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout the facility. Service facility for pests.

4-501.11 Maintain equipment in good repair. Observed damaged flip top door. Repair door. (0.5 pts)

5-205.15 Maintain a plumbing system in good repair. Observed slight leaking coming from 3 comp sink cold water handle. Repair leak. (0 pts)

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged base tiles and damaged FRP walls throughout facility. Repair necessary items. REPEAT*** (0.5 pts)

REPEAT. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs uncovered beside or behind RTE produce in fliptop and lowboy. CDI- PIC lids eggs. (-1.5)

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Observed substantial food splatter inside microwave across from flat tops. Increase cleaning frequency, clean as often as needed to prevent contamination. EHS provided education. (-0)

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed container of queso 1 day past expiration in RIC. CDI- Chef voluntarily disposes. (-0)

REPEAT. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed no chlorine in sani-bucket with wiping cloths. CDI- PIC refills to 100ppm. (-0.5)

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacked dishes in multiple clean dish rack locations Space apart dishes and arrange to facilitate drying. (-0.5)

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one door at dumpster open. 5-502.11 Waste receptacles shall be emptied at a frequency to preclude strong odors or pest harborage. Observed overflow of recycling from inadequate pickup frequency. Increase frequency to preclude collection of recycles outside of bin. (-0)

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed stains and food splatter on walls throughout. Grout needs to be cleaned to remove food debris. Clean at earliest opportunity. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. (-0.5) Observed floor coving tiles missing, chipped, or damaged in several locations. Repair or replace. (-0)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety Observed no certified food protection manager. Facility has 210 days from permit issuance to comply prior to point deduction.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy, please visit: www.mecknc.gov/foodsafety Observed PIC and other employee with inadequate knowledge of the employee health policy and what symptoms and illnesses to report. CDI: education provided and gave copy of new Employee Health pamphlet in Spanish.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Observed employee handling tortillas with bare hands. CDI: education provided; tortilla was discarded.

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 raw shell eggs stored above salsa and lettuce inside walk-in cooler. CDI: storage order was corrected.

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 food prep coolers and reach-in coolers (4 out of 4 coolers) in facility holding TCS foods such and cut lettuce, shredded lettuce, queso, shell eggs, hot dogs, raw chicken, raw beef, green salsa, red salsa, raw pork, etc out of temperature compliance > 41F (see temp chart). Walk-in cooler temperatures observed in compliance. Technician was called and on site servicing coolers. Facility has agreed to voluntarily close until coolers are serviced and maintaining proper temperatures. CDI: all food held inside coolers since 9am have been voluntarily discarded by chef and PIC. Compliance visit is needed to ensure coolers have been repaired and maintaining temperatures of 41F/below. PIC will notify EHS by the end of the day with information on coolers.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food containers stored on the floor inside walk-in cooler. Observed bags of onions stored on the floor inside dry storage room.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed handles stored down in ice bins and dry goods. 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 bowls being used as scoops inside rice.