SABOR LATIN STREET GRILL

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed a stack of metal insert containers to have evidence of being cloth dried as there were cloth fibers on both the food contact and nonfood contact surfaces of the containers. EHS advised the PIC that cloth drying is not an acceptable way of drying dishes and they must be air dried. CDI - All contaminated dished moved to the 3 compartment sink to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed insert containers of chorizo, steak, and chicken to be at temperatures of 94-115F in the steamtable. PIC stated they were not going to be used and would be discarded as they were just left over from the batches cooked during the lunch rush. PIC stated they always cook fresh when new orders come in and discard the previous batches. CDI - PIC voluntarily discarded all 3 containers. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed fruit flies throughout the back kitchen area.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. - Observed the in use scoops for the ice machine and the chips bin at the front counter to be stored directly on top of the ice bin and chip bin without any barrier of protection.

4-501.11 Maintain equipment in good repair. - Observed the dishwasher to be broken and not functional at the time of the inspection. PIC stated they are already in the process of replacing it with a new version of the exact same model. 3 compartment sink was observed properly set up and had proper sanitizer concentration. Dishes were not observed to be contaminated with food debris at the time of the inspection and the broken equipment does not appear to be causing issues in the dishwashing process at the facility.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed insert containers of pico de gallo and diced tomatoes to be at temperatures of 44-45F. Items were observed to be overfilled at the time of the inspection, leaving the top portion of the containers to be out of temperature. CDI - PIC relocated both items to the 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 .

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 a large deep bucket of cooked corn on the cob that was cooling at a rate of 0.0 degrees/min after being out for prep before the EHS arrival. Bucket was observed to originally be in the WIC and was moved to the RIF where it was still observed to be cooling at a rate of 0.0 degrees/min. Top layer of corn was observed to be at 41F but the middle and lower corns were observed to still be at 46F. EHS advised the PIC that going forward when they prep corn for the line they should only remove the few cobs they are going to cut and leave the bucket in the WIC to remain cold. If they do need to remove the whole bucket the EHS advised the PIC to utilize sheet pans and not to re-cool the item down in the large deep storage bucket. CDI - Cobs of corn transferred to a sheet pan and placed into the WIC to rapidly cool. - Observed an insert container of cut corn and 2 containers of guacamole to be cooling at a rate of 0.0 degrees/min in an ice bath in the WIC. All 3 containers were observed with their lids on and not active stirring, not allowing for the middle of the product to properly cool down. Sides of the product did cool down to 41F but middles did not change in temperature after 45 mins. CDI - Lids removed and active stirring added to the cooling process. 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 .

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed the legs to the wire storage racks and the lower prep shelves of the 2 prep tables in the back kitchen area to be covered in rust. *Transitional permit item, no points taken*

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 a large accumulation of food debris on the insert container holders for the opentop at the cookline and in the refrigerated drawers beneath the grill.

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 the rubber baseboards to be falling off of the wall at the clean dish storage area and adjacent the can wash. *Transitional permit item, no points taken*