SABOR LATIN STREET GRILL

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw beef being stored behind vegan chorizo in grill drawers. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. 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 chorizo being stored behind muscle intact beef inside grill drawers. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed pinto beans, pulled chicken and barbacoa hot holding on hot line below 135F. CDI: Items were reheated above 165F. 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 regular salsa and habanero salsa with discard dates of 8/20 and 8/21. CDI: Items were voluntarily discarded. All other date marking was correct. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed two bottles of chemicals without labels. CDI: Items were labeled.

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 black beans cooling at a rate of 0.02F/min inside container with a lid in walk in cooler. CDI: Lid was removed from beans. 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 .

REPEAT 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food being stored on the floor inside walk in cooler.

3-302.15 Wash fruits and vegetables prior to use. Observed food employee cutting tomatoes straight from the box. Items were not washed prior to cutting.

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 food debris build up in bottom of reach in cooler.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed metal scrubber being stored inside hand sink. CDI: metal scrubber was removed. 6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed malfunctioning soap dispenser at hand sink by dish machine. Soap was inaccessible during inspection. CDI: soap was placed at hand sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at hand sink in between 3 comp and prep sink. CDI: Paper towels were provided.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed rice, pulled chicken, and grilled chicken hot holding below 135F. CDI: rice and pulled chicken were reheated above 165F. Grilled chicken was voluntarily discarded. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed air freshener being stored on shelving above bulk food storage. CDI: Air freshener was relocated.

3-501.11 Stored frozen foods shall be maintained frozen. Observed shrimp and ice cream in walk in freezer at 51F. CDI: Items were voluntarily discarded

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food being stored on the floor in the walk in cooler.

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 metal pans wet stacked.

4-501.11 Maintain equipment in good repair. Observed walk in freezer at an ambient temperature of 50F. Repair. Observed rusted metal strip on walk in cooler floor.

5-205.15 Maintain a plumbing system in good repair. Observed heavy leaking from pipe underneath hand sink in between 3 comp sink and prep sink.