SABOR LATIN STREET GRILL

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite. For more information on becoming a certified food protection manager 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 opened drinks stored in the dry storage area with customer items. Keep items sepaprate.

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 raw chicken stored behind steak in cold drawer. Observed churizo stored behind el pastor in cold drawer. CDI- Items rearranged to proper order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 Vent above prep table in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed jackets and purse stored on shelf in customer items.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF No signed employee health policies on site. Provided copies. VR to ensure compliance For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Soiled rag in handsink. CDI - Removed.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Interior of front ice machine had some pink build up on interior wall. CDI - Cleaned. /

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Two chemical bottles not labeled. CDI - Labeled.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. In use spatulas stored in water recorded below 135F. CDI - Discarded. Heat water to 135F and then place untenils in.