CASA AZTECA UPTOWN

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed policy hanging on wall but policy was not complete in describing proper restriction and exclusion. CDI: EHS provided updated 3 page policy in English and Spanish to PIC. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed open employee energy drink stored in server reach in cooler over food for customers. CDI: Drink removed.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed one hand sink with napkins stored in it. CDI: Handsink cleaned. Observed handsink at bar with metal pan in it. CDI: Pan removed. REPEAT VIOLATION 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed bar handsink with no papertowels. CDI: towels provided. REPEAT VIOLATION 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at bar handsink. CDI: Soap provided.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over ready to eat items in the walk in cooler, reach in cooler under the grill and and in server cooler. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed fully cooked crab legs commingled with raw lobster in container in the cooler drawer. CDI: Products separated. 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 one container of tomatoes on the table side guacamole cart held above 41F. CDI: Product voluntarily discarded. Ensure adequate ice bath for product on the cart. All other cold holding in compliance. 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 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no asterisk for wagyu burger on dinner menu and on all items served under cooked on the family style menu. VERIFICATION REQUIRED

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle labeled as sanitizer but chemical was degreaser. CDI: Chemical voluntarily discarded. Ensure chemicals are properly labeled and stored.

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 guacamole cooling in deep container with no stirring. Observed tomatoes cooling in walk in while covered and densely packed with no stirring. CDI: Items spread out and left open to cool. Products were both prepared today. 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed lemons and limes, some cut with stickers remaining stored in the reach in at the server cooler and in the reach in cooler under the grill. CDI: Items removed and washed.

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 ice wands stored clean in reach in freezer directly on shelf. Ensure food contact surfaces protected. 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee towel drying dishes. CDI: Employee separated dishes for air drying.

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 leather tortilla pouches used as food contact surfaces for tortillas. Pouches are not smooth and easily cleanable. CDI: Facility to wrap tortillas in patty paper prior to placing in pouches going forward to ensure food contact surface is in compliance. 4-501.11 Maintain equipment in good repair. Observed prep unit in the back of kitchen not working and not in use. Remove or repair cooler. Observed cooler drawers under the flat top grill not working. Remove or repair cooler.

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 dust build up on ceiling tiles and AC vent over dish machine.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed one hand sink blocked with grease trap equipment. CDI - Equipment removed and hand sink was made accessible. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed one hand sink without hand sinks. CDI - Paper towels provided. - 1 -

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 items throughout prep units without dates. PIC stated all items come from large batches in the walk in cooler. All WIC items were dated perfectly with labels. CDI - Dates were transferred to prep units. If items are taken from walk in cooler, make sure that the dates follow it via labels. - 0 - 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored above the ice machine during inspection. CDI - Items moved to sanitizer container. EHS observed one sanitizer bucket reading below 50ppm QUAT sanitizer. CDI - Sanitizer refilled to 200 ppm QUAT. - 0.5 -