SONRISA

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Facility had a copy of health policy on site but no signatures on document. PIC will train staff and have all staff sign. VR. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Employee placed raw shrimp on pan, discarded gloves and proceeded don new pair without washing hands. CDI - Stopped and directed to wash hands which employee did.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf No parasite destruction letter for wild caught Mahi served as ceviche. CDI - Obtained during inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Bar dish machine recorded at 0ppm chlorine. CDI - Machine primed and recorded at 100ppm. Bucket was also empty. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw catfish recorded above 41F. CDI - Cooled down as PIC stated it was just thawed. 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 .

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. Ice wands stored in reach in freezer on shelf directly touching. Store in a clean location or wrap in silan wrap

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Chlorine sanitizer strips not on site. VR. REPEAT.

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 one employee beverage stored on prep table above onions. CDI - Drink removed. - 0 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one broth pot hot holding at 102F. CDI - Reheated to 165F. All other hot holding items were good. 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 consumer advisory missing from Mahi and Ceviche Mixto on menu. EHS will return by 6/19/26 to check for consumer advisory. -0.5- *Mahi Ceviche *Mixto Ceviche * Items may be served raw or undercooked, or may contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no QUAT test strips present in facility. EHS will return by 6/19/26 to check for test strips. - 0.5 -