PICANTE MEXICAN RESTAURANT

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 employee drink stored above packaged salsas in RIC. CDI - Drink removed. - 0 -

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed main hand sink in back prep area with no hand soap. CDI - PIC provided hand soap. - 1 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed open-concept cooler reading 45-56F in all food items. Ambient temperature of unit reading 38F. CDI - Items placed on TPHC for remainder of lunch. EHS recommends utilizing lids to cover items when not in use to help preserve temperature. EHS provided TPHC document to use for today’s lunch and potentially continuing on if violations repeat. - 1.5 - 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 .

3-501.18 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 2 salsas past 7 day date marking. CDI - Items voluntarily discarded. - 0 - 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 few squeeze bottles stored at cook line without labels. Label as needed. - 0 -

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a few wiping cloths stored on prep areas throughout facility. Keep items in sanitizer when not in use. - 0.5 -

4-502.12 An establishment without facilities in compliance with Parts 4-6 and 4-7 shall only use single service and single use articles. P Observed single service container being used as a scoop in a spice container. CDI - Removed. 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 a few boxes of single service items stored on the floor under cash register area. Maintain items at least 6” off the ground. - 0.5 -