PUNTA CANA

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- *Observed - Quaternary Sanitizer at 3 Compartment sink below proper concentration. PIC had employee empty and refill sanitizer compartment. Quaternary sanitizer still below proper concentration after refill. *CDI - PIC added sanitizer by hand. PIC explained to Dish Washer employee to add sanitizer by hand and test before use until dispenser is repaired. 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

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P- *Observed - Rice, Raw Beef, Mushroom Sauce and Cooked Shrimp prepped yesterday above 41F, see temp chart for details. *CDI - PIC voluntarily discarded items. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

*REPEAT* 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - Spray Bottle of blue substance without label to properly identify contents within spray bottle. *CDI - PIC had employee empty bottle and trained them to label all chemicals moving forward.

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 - Rice, Raw Beef, Mushroom Sauce and Cooked Shrimp prepped yesterday above 41F, see temp chart for details. *CDI - PIC voluntarily discarded items. 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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No CFPM onsite during time of inspection. PICs serve safe expired 2 weeks ago. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 above Raw Salmon in CH Grill Drawers. *CDI - PIC had employee place Raw Chicken into lower drawer and Raw Salmon into upper drawer to correct storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. *Observed - The top of the inside of ice machine with build up. Clean thoroughly to avoid build up and possible contamination.

*REPEAT* 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- *Observed - Roasted Pork in Steam Table and Cooked Yuca in Lower HH Cabinet below 135F. *CDI - PIC voluntarily discarded roasted pork and raised temperature to the Lower HH Cabinet. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - unlabeled red bucket of Soap and water stored on lower shelf next to labeled red bucket of sanitizer. *CDI - PIC labeled item.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Raw Steak stored above RTE sauces and salsas in Large Flip Top. Raw Steak stored in small flip top above RTE foods in the small flip tops lowboy. *CDI - PIC had food employees reorganize units correcting storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- *Observed - 3 compartment sink sanitizer concentration at 0ppm. *CDI - PIC fixed issue and sanitizer tested at 300-400ppm. 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

*REPEAT* 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- *Observed - Roasted Chicken HH below 135F in HH Steam Table. *CDI - PIC had cook reheat item to above 165F and stack less product per container to maintain proper HH temperatures. NOTE: improvement from previous inspection points deducted remain the same. 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 - Shredded Cheese, Cooked Egg Plant and Raw Steak in Large flip Top Lowboy above 41F, see temp chart for details. Unit with ambient temperature of 60F. PIC voluntarily discarded all TCS items not prepared today. Items prepared today were placed into WIC to be rapidly cooled. After 2nd temp check PIC moved items to WIF to speed up cooling process. PIC called repair company to check and fix unit. A verification visit will be conducted within 72hours to verify unit is repaired and properly maintaining CH temperatures. 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 .

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf- *Observed - Shrimp Ceviche, Octopus Ceviche, Sliced Tomatoes and Shredded Lettuce above 41F cooling in large flip top unit that was in disrepair with an ambient temperature of 60F. *CDI - PIC moved items to WIC to assist with quickly cooling items. After 2nd temp check PIC moved items to WIF to speed up cooling process.

6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - Flying pests throughout kitchen.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Sanitizer buckets with low concentration at 0ppm. *CDI - Once 3 compartment sink sanitizer was corrected PIC refilled Sanitizer buckets.

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. *Observed - In-use utensils stored in metal container with ambient room temperature water. *CDI - PIC placed utensils into dish pit to be washed rinsed and sanitized.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. *Observed - Boxes of single-service items stored directly on the floor in back room located in back of restaurant.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC was given updated employee health policy during last inspection to review with staff and sign. Upon discussion, PIC stated employees have yet to review and sign agreement. Verification visit required in 10 days to ensure compliance. (1) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser in disrepair during inspection. PIC stated they added the new dispenser recently but it’s stopped working. CDI - PIC provided a manual soap dispenser at hand sink for the time being. (0)

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food contact surface of thermometer soiled with seasoning and food residue. CDI - PIC placed thermometer in dish area to be wash, rinsed, and sanitized. (1.5)

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed pinto beans prepared yesterday above 41F. PIC stated they were prepared yesterday and have not been removed from walk in cooler since then. EHS observed large container with tight fitting lit. CDI - Beans were voluntarily discarded. (0) 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed plantains and beans/rice being held below 135 (see temp chart). PIC stated they have had difficulty keeping them hot due to how they hold in the unit. PIC stated they have to be left uncovered so they don’t get soggy and placed in a drain pan so the grease can drain which causes them to held above the pan in contact with the steam. Rice/beans were in hot holding unit that was not turned on. CDI - Plantains and beans/rice were voluntarily discarded. TPHC will be used for plantains moving forward. (1.5) 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 numerous items cooling throughout facility in covered containers; either with plastic wrap or tight fitting lids. Some of these items were placed in large containers to cool without being stirred or monitored. Some were cooling in make units and not the walk in cooler or freezer. CDI - EHS educated PIC on approved cooling methods. Items were left open for better air flow or placed in walk in freezer to quickly cool before missing time window for cooling. (0.5) 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 .

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 missing tiles by WIC cooler door. EHS observed missing drain cover for hole in the floor by make unit in kitchen. PIC stated the hole use to be a drain but no longer serves as one and no longer drains, however, when kitchen cleans at night water collects in hole. PIC stated they had a cover for it but it has been missing. EHS observed broken ceiling tile above grill, tile has been replaced with absorbent material and does not cover entire hole. 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 AC vents throughout kitchen collecting dust and residue. Increase cleaning frequency to avoid accumulation.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee handling cut peppers bare handed. CDI - PIC had employee discard food and employee washed hands and donned gloves. (0) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in hand sink by make table and power tools being stored in hand sink by dry storage area. CDI - PIC removed items.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef stored over RTE foods in WIC and raw beef patties stored in contact with RTE hot dogs. (3) REPEAT. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in 3 compartment sink below 100ppm. Sink was being used to actively sanitize clean dishes. CDI - PIC emptied sink and refilled sanitizer at correct concentration of 200ppm. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer soiled with food residue. PIC stated slicer had been cleaned earlier today. Slicer was used to cut plantains. CDI- PIC instructed food employee to wash, rinse, sanitizer slicer. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed WIC and flip top in disrepair. All TCS items were observed above 41F (see temp chart chart). Food was voluntarily discarded. CDI - WIC and flip top repaired during inspection. (1.5) 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed chicken, ribs, and beef thawing on speed rack at room temperature. CDI - PIC moved items to WIC to thaw properly. REPEAT. (1)

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed to-go containers being stored above make table stacked upright without protective sleeve or barrier; stored with food contact surface exposed to dust or contamination. CDI - PIC inverted articles to prevent contamination. (0)

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with heavy scoring visible. CDI- PIC discarded cutting boards and replaced with new ones. 4-501.11 Maintain equipment in good repair. Observed flip top and WIC in disrepair. WIC and flip top repaired during inspection.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Establishment could not provide written vomit and diarrheal clean-up procedures. CDI - EHS provided. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef in direct contact with produce inside the RIC Drawer below the grill. CDI - Items were separated and produce was voluntarily discarded. No point escalation, observed improvement. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 in tightly covered container, beans cooled 1F in 40 minute time span. CDI - Beans were uncovered and placed in the coldest area of the Walk-in cooler. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed box of salmon thawing on rolling cart in the back of the kitchen. CDI - EHS educated the PIC on the approved thawing methods and salmon was placed in the WIC to properly thaw under refrigeration.

6-202.13 Properly locate mechanical insect control devices. Observed fly trap/sticky devices stored above multiple prep areas throughout the kitchen. One was directly above chicken that was being actively prepared and the other was directly above large pot of uncovered beans actively cooling. CDI - Both sticky pads were relocated to areas that do not contain any food or food prep.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed cut lettuce in undrained ice at the prep unit #2 and inside the WIC. CDI - Lettuce was voluntarily discarded and replaced.

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 in top drawer stored over raw beef in bottom drawer. CDI- PIC switched chicken and beef so chicken is in the bottom drawer. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk in cooler with ambient temperature of 47F at beginning of inspection and TCS foods ranging from 42F-44F. PIC stated walk in cooler was turned off prior to inspection to organize vegetables and turned back on when inspection began. CDI- PIC turned down temperature of walk in cooler and foods started to cool and were 41F and below prior to end of inspection. 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 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 is not been labeled, or if the label is incorrect. -P Observed chimichurri salsa with prep date of 5/20. CDI- PIC voluntarily discarded. 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 . REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed in use pink sanitizer at 3-compartment sink measuring under 50PPM. CDI-PIC drained compartment and refiled with correct concentration sanitizer measuring 150PPM. 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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one stainless steel container of salsa in flip top unit without label/date. CDI-PIC stated salsa was made yesterday. PIC placed label/date on item 01/23/24 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 a secondary clear bottle with purple liquid without label. CDI-PIC placed label degreaser on bottle.

4-501.17 When used for warewashing, the wash compartment of a sink, shall contain a wash solution of soap or other approved detergent or cleaner.- Pf Observed in working 3-compartment sink food employee was mixing bleach and detergent together to wash dishes in the first compartment. CDI-Educated staff on how to properly use 3 comp-sink with approved chemicals on hand. CDI-PIC drained 1st and 2nd compartment, washed and refilled both correctly.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.. Observed areas of floor tile near reach in freezer and dish washing area that need grout, water is getting trapped between tiles , must be smooth and easily cleanable

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed steak in grill drawers unit holding above 41F, see temp chart, all other products in unit holding at 41F or below. EHS found through conversation with PIC that steak had recently been cut/processed this morning, causing rise in temp for this product. EHS found a couple products holding above 41F in walk in cooler, see temp chart. All products out of temperature were stored on racks directly adjacent to walk in cooler door, EHS believes this is causing slight rise in temperature for these products during lunch rush when door is opened/closed several times. Other products in cooler at 41F or below AND ambient temp of unit is around 38-39F when checked by EHS. EHS suggested to PIC to move raw produce (non TCS foods that do NOT need to be 41F or below, such as whole tomatoes, herbs, uncut lettuce) to shelving closest to door, move cooked foods to shelving near back of cooler to better maintain food at 41F or below. CDI- cooler door left shut for extended period of time after lunch rush, EHS found cooked food products holding at 41F or below after door was left closed. EHS suggests to move raw produce to this shelving to avoid TCS foods holding above 41F. REPEAT. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed 1x container of ham not date marked at cold holding grill drawers, PIC and employee stated this was opened from package yesterday. CDI- pan labeled with yesterdays date. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small flies/nats in kitchen during inspection. EHS discussed pest control service with PIC, found that they have been out within last couple weeks to address issue. May need to increase frequency of pest control is flies continue to be an issue.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food products stored in reach in portion of prep unit, significant amount of water/condensation buildup in unit. CDI- food moved, PIC will clean unit tonight and ensure there is not a leak. Store food in a clean, dry location until properly addressed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 1x sanitizer bucket registering around 50ppm quat when tested. CDI- bucket remade to proper concentration.

3-302.15 Wash fruits and vegetables prior to use. Observed avocado peels with stickers attached, avocados are not being properly washed before use. Ensure stickers are removed, avocados are washed and then cut into.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers that were wet stacked at clean dish shelving. Air dry before stacking.

5-205.15 Maintain a plumbing system in good repair. Observed a pipe leaking water onto floor at 3 comp sink during inspection, underneath 3 comp sink to the left.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed areas of floor tile that need grout, water getting trapped between tiles, must be smooth and easily cleanable.

REPEAT: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed sanitizer reading at 0 PPM Cl at the dish washing machine after several attempts. Concentrations required at least 50 PPM. Facility contacted chemical supplier Auto-Chlor, technician arrived onsite during inspection and repaired dish machine. Concentrations now at 100 PPM.***No escalation in points due to immediate action taken. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed several TCS foods from previous day to be > 41 F inside walk-in cooler. Ambient temperature recorded at 45 F. It was discovered that the condenser’s thermostat was turned up. Also observed several TCS food on prep counter cold holding > 41 F. Foods at prep counter prepared and put into ice bath prior to EHS arrival. CDI - PIC adjusted unit’s thermostat and ambient temperatures decreased towards < 41 F after 15 minutes. Items from previous day voluntarily discarded, items from prep counter relocated to walk-in freezer for rapid cooling towards < 41 F. -1.5- 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.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed unidentifiable purple chemical in spray bottle at dish pit. CDI - Product confirmed to be degreaser and labeled. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone, charging cable and set of keys stored on sheving unit housing microwave unit. CDI - Personal belongings removed. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer reading at 0ppm at the dish washing machine. Needs to be reading at least 50ppm. VERIFICATION REQUIRED.

4-501.11 Maintain equipment in good repair. - Observed gaskets torn and handle missing in tall reach-in cooler. Needs to be repaired.

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 floor under dish machine in need of cleaning.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed an employee go inside of the walk in cooler and return to preparing food directly after without a hand wash in between. Ensure that team members are washing hands and changing gloves in between the changing of tasks. CDI- REHS educated team member to wash hands in between the changing of tasks.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Ensure that foods are being properly protected from possible forms of environment contamination but covering foods with either plastic cling wrap, lid, or original packaging. Observed foods inside of the walk in cooler open without any form of protection. CDI- Person in charge covered the foods during the inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed dish machine not effectively sanitizing dishes. Observed dish machine test at 0 ppm during the inspection. CDI- Manager was informed to call company. CDI- During these call, person in charge was instructed how to prime the line to dish machine allowing the dish machine to read a concentration of 50 ppm. No escalation of points due to violation being fixed on site.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed foods stored inside of the walk in freezer directly on the ground during the inspection. Ensure that all foods are at least 6 inches off the ground to prevent possible contamination from occurring.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed Single service trays stored open-ended during the inspection. Inverted during the inspection.

4-501.11 Maintain equipment in good repair. Observed some gasket channels torn in reach unit next to fryer area.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no vomiting/ diarrhea cleanup plan in order or kit present to carry out cleanup. REHS attached handouts on how to carry out cleanup for vomiting and diarrhea.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed dish machine not effectively sanitizing dishes. Observed dish machine test at 0 ppm during the inspection. CDI- Manager was informed to call company and a verification visit will be made to ensure dish machine is returned in good working order. Team members washing dishes must sanitize dishes using 3 comp sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked plantains at a temperature of 122F during the inspection. CDI- Plantains were discarded during the inspection voluntarily.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Thawing shall be conducted in one of the following manners: under refrigeration, completely submerged under running water at a temperature of 70F or below, or as part of the cooking process. Observed raw chicken thawing under water at a temperature of 77F. Observed water not currently running during the inspection. CDI- Water was turned down to a colder temperature to effectively thaw using the right principles.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados inside of prep unit with labels still attached. Ensure that vegetables with labels are being effectively washed and labels are being removed during the wash process. CDI- Avocados were moved to prep sink to be washed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to effectively air dry. Observed dishes left wet stacked during the inspection. Food establishment shall implement pyramid stacking to effectively air dry dishes.

4-501.11 Maintain equipment in good repair. Observed microwave handle detached completely from microwave. Repair or replace microwave handle.

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 records available onsite during the inspection. Food establishment has shrimp and octopus ceviche listed and salmon fillet listed as being undercooked which will require the consumer advisory. Food establishment provided parasite destruction letter during the inspection.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed red beans from last night in the freezer still cooling at a temperature of 47F during the inspection. Red beans were discarded during the inspection. Ensure that foods are cooling at a fast enough rate to cooling parameters. Beans were not used this morning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken stew at a temperature of 127F during the inspection. Chicken stew was reheated on the stove. No escalation in points due to improvement made in this category.

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 red beans not meet cooling due to being red beans in bulk pan inside without venting the lid. Red beans were discarded during the inspection. REHS referred cooks to signs in Spanish and English show that foods must cool within a total time of 6 hours.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored in chemical sanitizer that was too weak due to solution being at 100F. Chemical sanitizer shall be in between 200-400 ppm for quaternary ammonium solutions at a temperature range of 65-85F. Sanitizer was remixed during the inspection.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed Single service trays stored open-ended during the inspection. Inverted during the inspection.

2-301.14 Wash hands before donning gloves and between gloves uses. -P observed an employee recontaminate their hands by turning the faucet off with their bare hands. Ensure that team members are know to wash hands in between tasks that contaminate them.

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 records available showing that undercooked salmon is free of parasites.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed lettuce at 3pm that was chopped at 10:30 am inside walk in unit at a temperature of 50F. Lettuce was discarded. Observed chicken on ice bath which only cooled 3F in 17 minutes. Chicken was vented and moved to walk in cooler.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cassava at 98F in cambro container. Cassava was reheated for hot holding.

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 lettuce not meet cooling due to being tightly packed inside without venting the lid. Chicken was not cooling at a fast enough rate due to processes of no venting. Chicken will be moved to a sheet pan inside of walk in unit.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.Observed utensils making contact with food inside of prep unit. Observed rice scoop stored inside of room temperature water. Both were removed during the inspection.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed Single service trays stored open-ended during the inspection. Inverted during the inspection.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed missing handle on microwave. Replace as needed.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed damage walls throughout facility.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed 2x hand sinks without drying provisions. CDI. PIC provided paper towels to each hand washing station.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P. Observed bone saw blade with build-up of old food debris in need of cleaning. CDI. EHS advised PIC to clean the blade more frequently; PIC instructed food employee to clean saw.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed plastic cup with out handle inside rice bin. Observed plastic cup without handle inside of large container of raw chicken inside WIC. EHS advised PIC to replace these with scoops which have handles so as to not contaminate foods during storage.

4-501.11 Good Repair and Proper Adjustment-Equipment - C. Observed heavy ice build-up on several boxes of yuca inside freezer unit. Repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- Observed non-food contact areas on bone saw in need of cleaning due to old food debris build-up. Clean as often as needed to prevent and reduce all build up.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster sliding door left open.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed salmon with asterisk on menu and facility could not provided parasite destruction letter. 10 day verification required.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed rice cooled from last night at 47 degrees . CDI discarded.

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 riced cooled in covered container in too great of volume. CDI cooling window missed product discarded.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dishes being sanitized in sanitizer measuring 0 ppm QAC sanitizer. CDI refilled sink with sanitizer at proper QAC sanitizer concentration and resanitized dishes.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed black beans , red beans , and beef stew cooled from last night at greater than 41 degrees (see chart above). CDI Cooling window missed on all three products and was discarded.

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, red beans , and beef stew cooled in too great of volume and covered . CDI cooling window missed and products discarded.

5-205.15 Maintain a plumbing system in good repair. Observed hand sink near grill area leaking .

2-103.11 (M) Person in Charge-Duties - PF- PIC was unable to discuss reportable signs and symptoms related to food borne illness. PIC stated there were no written documentation of employees being trained on which food borne illnesses and symptoms that would exclude them from preparing RTE foods. PIC stated if employees are sick they just don’t come to work. CDI- PIC provided PIC with a written employee health policy and MCPHD employee health poster. EHS discussed with employees all reportable illnesses and symptoms that would restrict them from working with food. PIC informed all employees to read and sign employee health policy.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P- Observed employee preparing RTE carrots and pumpkin with bare hands. CDI- PIC voluntarily discarded the items.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed ice machine with dark build up on insides of equipment.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cut lettuce (47F), cut tomatoes, (48F), and tomato sauce (48F) all above 41F. CDI- PIC was able to cool cut tomatoes and lettuce. PIC voluntarily discarded the tomato sauce.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.- Observed several in use wiping cloths in 0 ppm QUAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- Observed equipment through the facility in need of cleaning due to food debris and grease residue build up. Clean as often as needed to prevent and reduce all build up.

General Comment: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee beverages on top of food items stored in buckets on cook line. CDI: drinks relocated to proper location.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Quat sanitizer at 3-compartment sink recorded at 50ppm. CDI: more quat sanitizer was added and concentration now at 200ppm. Chemical dishmachine ran and recorded at 0ppm. It was found that hose was not down in sanitizer container. CDI: hose fixed, dishmachine ran again and now at 50ppm.

Repeat: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Ham sliced yesterday inside top of prep cooler not dated. Marsala sauce inside walk-in cooler made yesterday without date. CDI; both items properly dated.

Repeat: 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. Tomatoes at 44F and lettuce at 67F inside top of prep unit. According to manager these items were just prepared and not cooled down to 41F prior to placing inside unit. CDI: proper cooling methods reviewed. Products moved to walk-in for rapid cooling. Beans started cooling inside ice bath. Product only sitting on bottom of ice. CDI: more ice added with water; product submerged in ice bath and stirred.

Repeat: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed yuca hot holding in hot box at 126F- 131F. CDI: reheated to 173F.

General Comment: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed sliced ham in zip lock bag not dated and another bag of ham with expired date of 3/6. According to manager the date was incorrect and was removed from freezer yesterday. CDI: date added and pull thaw date added to other zip lock bag of ham.

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 pan of yellow rice at 44F in walk-in that was cooling with lid on. CDI: lid removed and product continued cooling. '

Repeat: 4-501.11 Maintain equipment in good repair. Observed gaskets on prep cooler need to be replaced.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed chemical dishmachine not sanitizing properly. Concentration at 0ppm as indicated by test strips. It was determined that staff was unaware that sanitizer container for dishmachine had ran out and was empty. CDI: manager notified Ecolab; sanitizer container was switched out; dishmachine was primed and now sanitizing properly at 50ppm. All plates and dishes that were ran through earlier were ran back through dishmachine to sanitize properly.

General Comment: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed a pan of yucca that was hot holding inside cambro at 93F. CDI: yucca was reheated to 165F. Advised to discontinue holding food hot in cambros and use proper hot holding equipment for use inside facility.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths and paper towels being stored under cutting boards. Observed quat sanitizer bucket at front bar area only 50ppm. CDI: corrected to proper concentration. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed quat sanitizer bucket stored on the floor at bar area.

General Comment: 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensils stored inside room temperature water at cook area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying dishes.

Repeat: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at bar area with deep cuts. 4-501.11 Maintain equipment in good repair. Observed fryer basket with loose and broken wires. Observed torn gaskets on cook line prep cooler.

General Comment: 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floors throughout kitchen especially at dish area in need of regrouting. Observed some areas in kitchen where floor tiles were cracked.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Personal drinks that were uncovered observed stored on prep/food contact surfaces throughout kitchen. CDI: drinks were discarded.

Repeat: 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P. Large stock pot of veggie stock that cooled from yesterday in walk-in cooler still at 55 deg F. Manager stated that veggie stock started cooling at ~3:30p yesterday. CDI: veggie stock was discarded.

General Comment: 7-201.11 Store toxic materials to avoid contamination. -P. Orange cleaner spray bottle observed stored on prep table at front prep cooler. CDI: relocated to chemical shelf.

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. Veggie stock cooling in large batch and covered, 2 pans of gravy cooling in large bathes while covered, and stewed chicken cooling in ice bath that was inadequate. CDI: veggie stock discarded; cooling methods were discussed with manager; products transferred into adequate ice baths and shallow pans.

General Comment: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Food stored on floor inside walk-in freezer.

Repeat: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards observed worn and with deep cuts. Manager stated that he is in the process of getting all new cutting boards; 2 new cutting boards observed in facility.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed beans cooling in insufficient ice bath. Temperatures in temp log. CDI by placing the container in cooling unit to cool properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce in flip top at 57F. Lettuce had just been prepped and placed in the walk in to cool. Lettuce was less than 45F by end of inspection. Improvement noted since last inspection.

4-501.11 Maintain equipment in good repair. Observed chipping of shelving in walk in cooler and broken handle on reach in freezer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris build up on shelving in walk in cooler.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -PObserved dishwasher fail to fully submerge some containers in sanitizing solution. CDI by fully submerging containers and instructing dishwasher to fully submerge all dishes for proper sanitization.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items in a flip top holding between 48 and 57. Flip top ambient air temperature was ~57. CDI by voluntary discard of all TCS items held over night in the unit and removal for cooling of all items recently prepped and placed in unit. VR.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed single container of salsa in the walk in with no date marking. CDI by date marking container.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ladle entirely submerged in food in flip top cooler. CDI by removal for cleaning of ladle and replacement with a clean one.

4-501.11 Maintain equipment in good repair. Observed flip top unit holding at ~57 and broken gasket on reach in freezer.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P. Observed employees was hands for about 10 seconds. CDI hands rewashed. 2-301.14 Wash hands after activities that contaminate them.-P. Observed employees recontaminate hands by touching faucet after handwashing. CDI barrier used.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed facility with parcooked pork. CDI items discarded. Provided facility with Noncontinuous cooking application if they want to continue process.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed muscles that was held over for over 7 days. CDI item discarded. Observed sliced ham and salami that was not dated. CDI items dated. Observed eggplant, marsala, and cheese empanadas that came from the freezer that did not have the new date on it. CDI dates changed. Repeat.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed two sanitizer buckets that were soiled with debris and at 0ppm. CDI buckets refilled at proper concentration.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed multiple items past the 7 day datemark window allowed by the walk in cooler. Items were mainly from 8/25/16. Many of the items had replacement items that had been prepped already/were being used. Insure that old product is not left in the walk in cooler, and is discarded when the date window has expired. CDI by PIC discarding items.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw beef container on the floor of the walk in freezer. Item was removed by an employee. Insure food items are not stored on the floor, and are stored at least 6 inches above the floor.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths being stored under cutting boards. Cutting boards should be stored over absorbent surfaces as the surface will absorb any food/moisture particles, and contaminate the cutting board. EHS recommends obtaining a rubber or water proof pad that is easily cleanable for use as a cutting board mount.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed masking tape date mark sticker residue left on multiple containers in the dish storage area. CDI by PIC removing items for removal and rewash/rinse/sanitize.

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 walk in cooler floor dented in areas. Repair floors such that they are smooth/easily cleanable.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf - 0pts - Salmon and tilapia labeled on menu as may be raw or undercooked with no letter of guarantee. CDI- PIC states that they never under cook the fish. Asterisk was removed from menu by marking out with sharpie.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Repeat - Observed slicer with visible food debris on blade, where the food falls, and non-food contact surfaces. Ensure slicer is being cleaned after use or every four hours. Last used yesterday. CDI- Cleaned.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - 0pts - Observed cooked foods that are frozen and not dated. All TCS foods regards of state should be dated. CDI- Dated

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 lettuce and tomatoes stored on make top unit reading 48-51F. CDI- Placed in reach in. // Observed beans cooling in large pan with ice that didn't reach half of the pan. If ice will be used ensure that it is in a proper ice bath that will cool all parts of the product properly. CDI- PIC broke down the beans to smaller pans.

3-304.12 In-Use Utensils, Between-Use Storage - C - 0 pts - Observed employee using plate to scoop rice. Use container with handle or utensils.

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. 6-502.12 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. 0 pts - Observed floor cleaning needed throughout. / Observed floors in walk in freezer buckling. Repair.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer with debris on the rear edges of the blade. Insure that when employees clean the slicer that all surfaces of the blade and surrounding areas is cleaned. CDI by employee cleaning.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed tongs stored with handles in contact with tomatoes in the front cooler. CDI by EHS moving item.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one wet nested pan near the dish area. •

4-501.11 Maintain equipment in good repair. Observed main walk in cooler with frozen condenser. PIC had already moved all TCS items to different cold hold units in the facilty and was servicing the cooler when EHS began inspection. Observed a large meat tenderizer handle repaired with duct tape. Item was discarded. EHS verified that walk in cooler was functioning properly before leaving establishment.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several milk jugs/half n half cartons not labelled with date of opening. CDI by PIC dating items.

3-501.13 Use approved thawing methods. Observed large pork cuts thawing without temperature control near the rear prep sink, employee stated that he was preparing to use the pork. Insure that TPHC items are not left out for extended times without temperature control before being prepped. If thawing, insure that items are left under 70F or less cold water, or are thawed in the walk in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed several containers with sticker debris on the sides. Remove sticker debris from pots and pans when washing.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -Pl Observed open packages of raw animal foods such as beef and seafood mix stored in the reach in freezer, items were stored over or next to ready to eat items such as pots of beans, hot dogs, salsas and cooked fish. CDI by helping PIC rearrange freezer to meet storage requirements, provided PIC with storage order information.

r3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a single container of mozzarella cheese in the reach in unit, and the bulk container of mozzarella in the walk in un-date marked. PIC stated that the cheese was opened from a bulk container one day prior, temperature of the cheese was >45F. CDI by PIC date marking cheese, and instructing PIC on which of his cheeses require date marking. All other datemarking in facility was correct.

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 pot of soup cooling in an ice bath in the walk in. Pot of soup was covered, and soup had not been stirred. Outer edges of the soup were 90F, but the center portion was still 130F. PIC stated that the soup had been cooling for less than 2 hours. CDI by PIC stirring soup and recording temperatures until 70F reached before the 2 hour window was closed.

3-501.13 Use approved thawing methods. Observed thawing shrimp in a large bowl in the rear area. PIC stated that she was peeling the shrimp but had to leave to walk with inspector during inspection. CDI by PIC thawing the shrimp in the walk in cooler.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed a spoon used to serve rice stored in a jug of water at 75F. Informed PIC that if employees wish to store utensils in water it must be running and able to drain, or kept at temperatures greater than 135F. CDI by PIC removing the jug of water, getting a new spoon and storing it in a clean container.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed a burnt lexan pan that was stored as clean. Surface was pitted and no longer cleanable. Observed rusted screws in the ice machine. CDI discard by PIC. Informed PIC to discard equipment when it is damaged or broken in such a manner that it is no longer easily cleanable. Replace or repair rusty ice machine screws. REPEAT VIOLATION

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed dumpster plug missing at time of inspection. Owner called waste management company for replacement during inspection.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed 1 employee put on gloves without washing hands. CDI instructed employee to wash hands. 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee change task from raw to cooked without changing gloves or washing hands. CDI manager instructed employee to wash hands.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee cutting bread with bare hands. CDI bread was discarded.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored directly above washed produce. CDI were rearranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items in walk-in cooler above 45F. See temperature chart for item/temperature observations. CDI items voluntarily discarded by owner/operator. VERIFICATION REQUIRED ON 3/16. PRODUCT DISPOSITION FORM COMPLETED.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observer sanitizer too strong for food contact surfaces. CDI sanitizer diluted.

3-501.13 Use approved thawing methods. Observed tripe thawing at room temperature. CDI tripe was placed in walk-in cooler.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Facility could not provide thin probe thermometer. VERIFICATION REQUIRED ON 3/16/15.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bulk containers of sugar and flour in need of labeling.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed pork chops stored in trash bag in freezer. Food can only be stored in food grade materials.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on prep surfaces upon arrival. Observed 1 wet wiping cloths stored on employee apron.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ladel stored in water at 74F. CDI ladel was removed from water.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed several containers lids broken and damaged. CDI lids were discarded. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-ANSI certified coffee dispenser. 4-501.11 Maintain equipment in good repair. Observed ceiling in walk-in cooler rusted along seams. Observed rusted shelves in walk-in cooler.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed exhaust hood at dish machine collecting dust.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw sausage stored in the same pan as sliced ham and cheese in the walk-in cooler. Sausage was moved an d put with other raw foods.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several cooked items that were not dated with the day they were cooked. In the walk in cooler, cooked chicken was not dated and in the two door freezer, cooked ox tail and cooked goat meat were not dated. PIC dated items.

5-402.13 Conveying Sewage - P Observed mop water dumped outside back door in the parking lot. Instructed PIC that the inside can wash is where mop water must be dumped.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. 16 Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Observed cooler not maintaining temperatures of food below 45F. Items were moved to walk-in to cool rapidly. Verification required on 7/29/14.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Ensure foods that Time/Temperature Control for safety (TCS) foods that are ready-to-eat and held more than 24 hours must be date marked. Observed numerous foods that meet the criteria were not date marked. CDI by instruction. Verification required on 7/29/14.

3-501.15 Cooling Methods - PF. Cooling of food shall be accomplished by using rapid cooling equipment or in refrigeration/ freezer units using shallow metal pans that are uncovered to allow food to cool from 135-70F within 2 hours and 70-45F within the following 4 hours for a total cool time of 6 hours. Observed noodles being cooled at room temperature. Observed pan of beef being cooled tightly covered. CDI noodles placed on ice bath. Beef uncovered.

4-501.11 Good Repair and Proper Adjustment-Equipment - C. Equipment shall be in good repair. Observed metal floor in walk-in freezer lifting. Observed rusted shelves in walk-in cooler.4-205.10 Food Equipment, Certification and Classification - C. Equipment shall be used according to manufacturer's recommendations. Observed glass front reach-in cooler rated "For the use of packaged or bottled products only." Observed milk stored in cooler. CDI milk was moved to walk-in cooler. Observed nonNSF slicer used for slicing vegetables. Operator stated slicer came from restaurant store. Requesting operator to send equipment speculations to EHS by email at brittany.mcdaniel@mecklenburgcountync.gov4-501.12 Cutting Surfaces - C. Once cutting surfaces become scored or pitted, cutting surfaces shall be replaced or resurfaced. Observed scored cutting boards.

4-602.13 Nonfood Contact Surfaces - C. Nonfood contact surfaces shall be kept clean. Observed shelves in walk-in cooler with food debris and microbial growth.

3-501.16 (A)(1) Potentially hazardous hot food must be held at or above 135F. Observed rice and cooked yuca hot held in a hot box below 135F. CDI items were reheated.

3-603.11 Consumer advisory shall be provided for raw or undercooked animal items. Disclosure missing on menu. Some items asterisked but no statement made as to items being served cooked to order or undercooked. Reminder in place on menu. Disclosure must say: *This item may contain raw or undercooked ingredients.

3-501.15 (B) Cooling of food shall be accomplished by using rapid cooling equipment or in refrigeration/freezer units using shallow metal pans that are uncovered to allow food to cool from 135F-70F with 2 hours and 70F-45F within the following 4 hours for a total of 6 hours. Two pans of chicken cooling in large containers at room temperature in prep table. CDI- items were moved to walk-in to rapidly cool.

Properly wash hands. Observed employee wash hands and turn off faucet with clean bare hands. CDI-through instruction.

Store TCS food cold at 45F or below. Cooked meats inside cold hold drawers of flip top unit above 45F. Meats had been left over night in drawers. Could not determine how long meats were out of temperature. CDI-food voluntarily discarded and technician repaired cooler during inspection.

Properly date mark ready to eat, refrigerated, potentially hazardous foods held more than 24 hours and no longer than 7 days. No date marking observed during inspection. PIC stated that most foods are made fresh daily, explained and pointed out to PIC that potentially hazardous leftovers cooled down from previous day need a date label. CDI-through instruction.

Consumer advisory shall be provided for undercooked or raw animal items. Disclosure missing on menu. Items asterisked but no statement made as to items being served cooked to order or undercooked. Reminder in place on menu. CDI-through instruction.

Use proper cooling methods to cool foods. Observed just cut tomatoes cooling in a flip top prep unit. Instructed PIC to cool foods in walk in cooler or freezer and not a cold holding unit.

Facility shall be free of pests. Observed large amount of fruit flies and sour smell near back door. A licensed pest control company should be used to eradicate infestation and eliminate harborage conditions.

Store food to prevent contamination. Observed several items uncovered in walk in cooler. PIC stated these items were recently prepped and were going to be covered.