LA RIVIERA MARISQUERIA

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 in cardboard flats stored above washed/prepped vegetables in WIC. CDI - PIC rearranged storage order of food items. - 1.5 - For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of salsa in server area prep unit above 41F. All other TCS items in unit were 41F or below. PIC stated they had been prepped that morning. CDI - PIC placed item in WIC to rapidly cool. - 1.5 - 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed container used for bleach storage not labeled. Bottle had previously been used to store soy sauce. CDI - PIC labeled bottle with contents.

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 ROP tilapia thawing in 3 door upright unit still in sealed packaging. CDI - PIC vented packages to continue thawing process. - 0.5 -

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth buckets throughout facility with 0PPM chlorine residual. CDI - PIC remade solution for buckets.

4-903.11(B)(2) Clean equipment and utensils shall be stored covered or inverted. Observed clean plates and bowls on grill line stored uncovered. CDI - PIC inverted top item for each stack.

4-204.120 Equipment compartments that are subject to accumulation of moisture shall be sloped to an outlet that allows complete draining. Observed deep layer of water collecting on bottom surface of grill reach in. Repair to allow water to drain and prevent accumulation. - 0.5 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee handbags stored on shelf above prep sink.

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 flat of raw shell eggs stored above fish on wire shelf in middle section of 3 door upright refrigerator. CDI - PIC rearranged storage order. - 1.5 - For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of diced tomatoes in seafood prep unit above 41F. All other TCS items in unit were 41F or below. PIC stated they had been prepped that morning. CDI - PIC placed item in WIC to rapidly cool. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed large gap under length of back door. Install door sweep to prohibit insect/rodent entry.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed numerous stacked metal pans on clean utensils shelf wet nested. Allow utensils to air dry prior to stacking. - 0.5 -

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 front of drawer cold holding unit with buildup of oil/grease. Clean

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed multiple hand sinks without hand soap available. CDI- PIC added hand soap to each hand sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef, pork, chicken stored over washed/unwashed produce in the WIC 2. Observed raw fish stored over RTE sauces in upright cooler. CDI - PIC rearranged storage order of food items. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 unlabeled containers of dry food.

4-903.11(A)(C) Store single-use and single-service articles 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 multiple boxes stored on the floor.