BURRITO CAFE

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the sanitizer basin of the 3 compartment sink to be testing at <50ppm of quaternary ammonia. PIC stated that Ecolab has recently been out to the park as they have had issues in other locations as well. PIC to contact Ecolab again for repair to Burrito Cafe sanitizer dispenser and stated that they are usually out within 24 hours of their call. Staff are to temporarily hand mix the quaternary ammonia with water for the sanitizer basin and utilize the test strips to ensure they are getting appropriate levels of sanitizer. 3 day VR with the PIC to send photo proof of corrected sanitizer dispenser and correct sanitizer levels and EHS will make a follow up visit during next round of inspections in the park in the coming weeks. 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

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed numerous flies to be throughout the front counter area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed one pan of black beans at 127F-130F in hot holding cabinet. CDI-PIC reheated pan to above 165F, all other hot holding items were above 135F. REPEAT, but points not escalated due to one item out for HH. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed WIC with TCS foods including cooked pork, shredded cheese, shredded lettuce, and salsa above 41F (see temp chart) and ambient air at 43F. PIC called for onsite maintenance to repair unit. All items moved to WIF to cool including items prepped within the last hour, maintenance arrived during end of inspection. VR within 3 days. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed one pan of rice at 108F resting at prep table in back of kitchen. CDI-PIC voluntarily discarded item. All other hot holding equipment was working as intended. 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 multiple containers of shredded lettuce, pico, and one container of shredded cheese slowly wrapped in plastic, slowly cooling in WIC. PIC stated items were prepped around 9 AM. CDI-PIC unwrapped containers and set items to be used next for TPHC on shallow, metal sheet pans to increase cooling rate. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth in 50 ppm sanitizer under prep table in the back of the kitchen. PIC emptied out sanitizer bucket.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of containers wet stacked on storage shelf. PIC separated out containers.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed shrimp that was not submerged and thawing under running water (76F). CDI-PIC added metal container in an ice bath to allow shrimp to be submerged and the water to be under 70F.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed cold items including sour cream, lettuce, pico, etc that were held on time and out to be served, but did not have time recorded on TPHC time log upon arrival for inspection. CDI-Times were added to time log.

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored in soapy water on front line before opening. PIC will have employees switch to keeping wet cloths in QAC sanitizer.

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 heavy buildup on gaskets and interior of grill lowboy coolers.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed vegetables stored above RTE salsas inside the WIC. CDI - The unwashed veggies were removed from the shelving above the RTE foods.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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/y0SjmnabF Sanitizer was observed empty. Observed the sanitizer concentration at 0 PPM in the 3 compartment sink. CDI - The Sanitizer in the 3 compartment sink was replaced with sanitizer at the correct concentration. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed pans, stored as clean with food residue. CDI - Pans were moved to the 3 compartment sink to be cleaned properly.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer at 0 PPM. CDI - Sanitizer was refilled at the proper strength.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of wet pans. CDI - Pans were separated to dry properly.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes stacked wet before adequately air drying/draining. -REPEAT.

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 floor panels separating from the bottom of WIF. PIC has submitted a work order to repair floors.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. DIshes shall be stored in a manner that allows them to properly air dry. Recommend pyramid stacking dishes.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel in the hand sink at the back. CDI. PIC replaced it. 6-301.14 Post a handwash sign at each handsink.Observed no hand washing signs at the back. CDI. Provided PIC with some.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed beef, sausage in the WI cold holding at temperatures above 41F. CDI.PIC voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed chemicals stored directly by soda boxes. CDI. PIC removed.

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 stored directly on the floor. Needs to be removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener stored as clean soiled with food waste. CDI: PIC sent to be W/R/S.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled onions and peppers being held below 135F in hot box. PIC stated product prepared between 12pm-1pm. CDI: Education provided and food employee rapidly reheated product to above 165F before placing back into hot box.

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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed marinated steak being cooled in bowl covered with plastic wrap. CDI: Education provided and product vented for rapid cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

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 food debris on walls near grill area.

4-501.11 Maintain equipment in good repair. Observed gasket on reach in and walk in cooler in need of replacement .

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 floor in walk in freezer damaged and needs to be reattached to substrate.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed pinto beans reheated to less than 135 degrees for hot holding. CDI reheated to 165

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beef and chicken at 118 and 130 degrees in hot holding. CDI discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Peppers held below 135F (see chart). CDI- Discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of metal bins observed. CDI- Re-stacked to allow air drying.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Facility had a container of taco meat dated 3/31 in WIC. Product was frozen but date sticker did not indicate as such. CDI- Date added. Educated on proper dating on cooking/freezing/thawing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed metal pan and can opener storedd clean but soiled with debris. CDI, equipment relocated for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - TCS foods shall be cold held at 45 degrees F and below. Observed cut lettuce cold held between 48-52 degrees F. CDI, operator stated that salads were prepared at commissary from night before. CDI, operator voluntarily discarded foods. Repeat.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed some wet stacked eqipment. 4-803.11 Storage of Soiled Linens - C - Observed soiled linen stored on tables in kitchen.

4-501.114 Maintain sanitizer at correct concentrations. -P Quat sanitizer in sink was recorded at 0ppm. CDI- PIC adjusted hose line and sink was filled drained and re-filled with sanitizer that tested for proper concentration at 400ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut watermelon in WIC holding above 45F (se chart). PIC stated they were prepped at commisary at around 8:00 am. CDI- Products were uncovered and moved to freezer for rapid cooling.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Shelevs above 3 compartment sink had dirt build-up.

5-501.16 Provide waste bins in required areas including at handwash sinks. No waste bin at handwash sink. CDI- Bin provided.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pizza in hot holding box holding beloiw 135F (see chart). CDI- PIC stated pizza had been out for about 20 minutes. Pizza re-heated in oven to proper temp.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed a wet wiping cloth on prep table. Keep in sanitizer buckets.

5-402.11 Prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -P Pipe from sink was draining directly into drain with no air gap. Cut pipe to provide air gap.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. No shield on light in freezer. Provide light shield.

Repeat violation 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed black build up on the edge of the ice chute. CDI - employees started cleaning during inspection.

General Comment 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed one shelf in the walk in freezer that was not 6 inches above the floor. Raise the bottom shelf up to be at least 6 inches.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed plastic trays stacked wet.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (5) At any time during the operation when contamination may have occurred.OBSERVED INTERIOR ICE CHUTE OF ICE MACHINE TO HAVE BLACK MOLD AND MILDEW PRESENT. STAFF BEGAN TO BREAK DOWN MACHINE AND CLEAN WHILE I WAS ONSITE, BUT DID NOT FINISH. CDI BY STAFF CLEANING ICE MACHINE BEFORE I LEFT

4-301.11 Cooling, Heating, and Holding Capacities-EquipmentEQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3. Pf OBSERVED SHREDDED CHEESE AND PEPPERONI IN A FLIP TOP UNIT AT 51F. THE FLIP TOP UNIT WAS NOT POWERED ON. CDI BY FOOD BEING VOLUNTARILY DISCARDED.

3-501.13 ThawingOBSERVED FROZEN BEEF CHILI THAWING IN PREP SINK WITHOUT RUNNING COLD WATER. CDI BY PIC PLACING BEEF CHILI IN METAL FOOD PAN AND ALLOWING COLD WATER TO RUN CONTINUOUSLY OVER IT.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringOBSERVED ICE BUCKETS NOT STORED INVERTED TO FACILITATE EASY DRAINAGE OF WATER. CDI BY INVERTING ICE BUCKETS.

4-602.13 Nonfood Contact SurfacesGENERAL COMMENTOBSERVED SOME GREASY RESIDUE ACCUMULATING ON SHELVING ABOVE 3 COMP SINK. CLEAN SHELVING RACK

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (5) At any time during the operation when contamination may have occurred.OBSERVED INTERIOR ICE CHUTE OF ICE MACHINE TO HAVE BLACK MOLD AND MILDEW PRESENT. STAFF BEGAN TO BREAK DOWN MACHINE AND CLEAN WHILE I WAS ONSITE, BUT DID NOT FINISH. VERIFICATION REQUIRED (VR) TO ENSURE ICE MACHINE HAS BEEN PROPERLY CLEANED

3-501.19 Time as a Public Health ControlGENERAL COMMENT'FACILITY WILL USE TPHC FOR PHFs. CDI BY PROVIDING TPHC LOGS FOR DOCUMENTING FOOD ITEMS AND INSTRUCTING PIC TO HAVE DOCUMENTATION AT EVERY FACILITY USING TPHC.

7-204.11 Sanitizers, Criteria-ChemicalsSanitizer must be at recommended strength of manufacturers label (150-400ppm)OBSERVED SANITIZER IN 3 COMP SINK TO READ 0ppm. DISPENSER MALFUNCTIONING SO STAFF FIXED SANITIZER BY HAND. VERIFICATION REQUIRED (VR) TO ENSURE DISPENSER IS DISPENSING SANITIZER AT CORRECT STRENGTH.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringGENERAL COMMENT***STORE ICE BUCKETS INVERTED INBETWEEN USE TO HELP FACILITATE PROPER DRAINAGE AND PREVENT WATER FROM COLLECTING INSIDE***