LA FINCA MEXICAN RESTAURANT

6-301.11 Provide soap for handwashing at each handsink. -Pf Soap dispenser was not working at back hand washing sink. Soap must be available at all hand washing sinks. CDI - PIC fixed soap dispenser. 0 pts.

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) Pan of ham in cooler on line had prep date of 8-29 and had not yet been discarded. TCS RTE foods must be labeled with prep date, and used or discarded within 7 days of preparation. CDI - PIC discarded the ham. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Some small flies observed in dry storage area. Maintain premises free of pests.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet cloth observed on line during inspection. Store wet wiping cloths in sanitizer solution when in between uses. 0 pts.

4-202.11 Multiuse 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 Strainer was severely damaged and not easily cleanable. CDI - PIC discarded the strainer. // 4-501.11 Maintain equipment in good repair. Replace torn gasket on upright freezer in dry storage area. 0 pts.

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 Employee observed touching cilantro with bare hands. Employees must not handle ready-to-eat foods with their bare hands. CDI - Employee educated on bare hand contact and he discarded cilantro. 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. Pan observed in handwashing sink. Do not store items in hand washing sinks. CDI - Pan removed and PIC educated on hand sink use. 0 pts.

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) Ham and hot dogs in cooler on line were missing date labels. Employee stated the hot dogs were opened on Saturday and the ham was opened lat Monday. TCS RTE foods must be labeled with prep date, and used or discarded within 7 days of preparation. CDI - Ham discarded and employee put date label on hot dog pan. 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 .

4-502.13 Single-use and single-service articles cannot be reused. Salsas observed in sour cream containers. Do not reuse single-use and single-service articles. REPEAT

4-501.11 Maintain equipment in good repair. Shelves beginning to rust in walk-in cooler. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at back hand washing sink. All hand washing sinks must have soap. CDI - PIC refilled dispenser. 0 pts.

4-502.13 Single-use and single-service articles cannot be reused. Establishment was reusing single-use containers that other food was received in to store prepared food. Do not reuse single-use and single-service articles. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Juicer had visible residue on internal components. Some other pans had food or grease residue on the and were stored as clean. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items taken to 3-compartment sink to be washed. 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 .

3-501.18 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) Salsa made with cooked onion in sandwich cooler bottom was prepared on 8-24 and had not yet been discarded. TCS RTE foods must be used or discarded I thin 7 days of preparation, with day 1 being the date of prep. CDI - Cook discarded salsa. 0 pts. 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 .

3-302.15 Wash fruits and vegetables prior to use. Employee observed cutting mushrooms out of box without washing first. Fruits and vegetables must be thoroughly washed before use. 0 pts.

4-502.11(A) Maintain utensils in good repair. Discard badly damaged colander. // 4-501.11 Maintain equipment in good repair. Some shelves chipping in walk-in cooler. Replace damaged shelves. // 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Ninja blender is for household use only. Remove from establishment. All food equipment must be ANSI commercial equipment. 0 pts.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Large amount of waste around dumpster. Maintain waste area clean so it does not attract pests. REPEAT

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. Reseal hand sink to wall. Replace damaged floor tile near back door. 0 pts.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. PIC did not know cold holding temperature requirement for TCS foods. PIC stated she was a new manager and wasn’t fully aware of all the rules of food safety. Cook was aware of most of the temperature requirements, cross contamination, sanitizer concentration, final cook temperatures, etc. CDI - Manager educated on PIC duties and given handout that had the required duties of the person in charge. 0 pts. Different circumstances from last inspection so 0 points taken. REPEAT Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee with ANSI food protection manager certification shall be present during all hours of operation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC could not find any proof of education or other documents showing that employees are required to report the “big 5” symptoms and “big 6 illnesses” to the person in charge. CDI - PIC educated on employee health and e-mailed sample employee health policies in english and Spanish. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 Cook observed putting tomatoes on plate with bare hands. Employees must not handle ready-to-eat foods with their bare hands. Use single-use gloves or a utensil instead of using bare hands. CDI - Employee educated on bare hand contact and discarded the tomatoes. 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. Knife sharpener observed on back hand washing sink at start of inspection. Do not store items in hand washing sinks. Hand washing sinks shall only be used or hand washing and no other purpose. CDI - Knife sharpener removed by employee. 0 pts.

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. Rice measured 89F after cooling for 2 hours. TCS foods must cool from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Rice discarded by cook. 0 pts. 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Huevos rancheros are served with 3 fried eggs cooked to order. No asterisk is on this menu item tying it to consumer advisory on the bottom of the menu. VR - Verification required within 10 days that establishment adds asterisk to huevos rancheros on menu.

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 Rice cooling in bus tub with lid on tub at 100F at start of inspection. Cook stated it began cooling 1 hour ago. Use thinner portions, leave cooling TCS foods uncovered/loosely covered, etc. CDI - Cook put food in a thinner pan but left it on prep table during remainder of inspection so it still measured 89F after cooling for 2 hours. Cook was educated on cooling and cooling methods and he discarded the rice. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-502.13 Single-use and single-service articles cannot be reused. Single-use containers that food was received in are being reused. Do not reuse single-use food containers. Containers are not made to hold up to repeated washing. 0 pts.

4-501.11 Maintain equipment in good repair. Torn gasket present on door of upright freezer and door of sandwich cooler. Some shelves are chipping in walk-in cooler. Repair/replace listed equipment. 0 pts.

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. Clean grease buildup underneath fryer. 0 pts.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Waste observed on ground around dumpsters. Maintain refuse area clean and keep waste in dumpsters with lids/doors closed to prevent attracting pests. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee jacket observed on top of deli slicer. Do not store personal items on food-contact equipment. CDI - Jacket removed and employee instructed to wash, rinse and sanitize slicer before use.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf When discussing allergens, PIC was unaware of how to handle food when a customer states they have an allergy. CDI: EHS provided education about handling orders with allergen concerns. EHS will compile and provide additional handouts/ links regarding food allergens next week in an onsite visit. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed slicer with significant dried food debris and build up along back of blade and near where blade touches top part of machine. CDI: Slicer was properly washed, rinsed, and sanitized during inspection. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on fully cooked or ready to eat items in the reach in freezers including but not limited to chile rellenos, carnitas, and deli ham. VERIFICATION REQUIRED 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 no date mark on ready to eat items in the prep top cooler including deli ham, tripe, and hotdogs. PIC stated that these items are pulled out every couple of days from the freezer and held in the prep top until used. CDI: Items date marked with date removed from freezer. Observed mozzarella and queso fresco cheeses with no date mark in prep top cooler. Observed cut portion of queso fresco cheese in walk in cooler with no date mark. Observed salsa in reach in cooler for servers with date mark of 12/4 and 12/5 when salsas were made on 12/2 per large batch in the walk in cooler. CDI: Products were date marked with the date of prep. REPEAT VIOLATION 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed some bottles of cleaners and air fresheners stored on shelf above sealed single service items in back storage room. CDI: Items relocated.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed metal pan of what PIC identified as oil unlabeled next to the flat top. CDI: Oil labeled.

4-501.11 Maintain equipment in good repair. Observed shelving in dry storage closet and some in walk in cooler chipping. Observed plastic walk in cooler panel torn and damaged and no longer smooth and easily cleanable. Observed gasket on right door of 2-door reach in freezer in torn. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed porous stone bowl for guacamole and porous clay cups for drinks in facility. CDI: PIC has agreed to remove the items from the kitchen for use. PIC stated that the stone guacamole bowls have not been used in a long time. Observed thank you bags being used for food storage in walk in cooler and reach in cooler. CDI: Bag use discontinued and clear food safe bags used.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster and recycling bin with open doors. Observed doors open on dumpsters. This is a shared dumpster with the entire shopping center.

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 walls in dry storage closet with paint bubbling and peeling on exterior wall. Observed wall damage and paint chipping on interior walls in dry storage closet. Make walls smooth and easily cleanable. Observed one ceiling tile over the 3-comp sink area that is absorbent.

6-303.11 Provide required lighting intensity. Observed 20FC of light in prep area where slicer and prep sink near 3-comp is located. Provide at least 50FC of light due to employee safety and it being an area of food preparation.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Manager and owner are certified but not onsite. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-201.11(D),(F) PIC shall restrict or exclude employees who have foodborne illness or symptoms. - P .Observed facility had poster for employee health policy in the back but needs verification they have trained staff. CDI - Instructed to have staff sign the poster or a roster after reading. For more information on employee health policy please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over ready to eat foods in the walk-in cooler. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation ' 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed dry goods container of sugar was missing a lid and not wrapped up.

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 several salsas not date marked or date marked with dates between July 28-Aug2. These items in the walk in were discarded. Observed soft cheese on the front line and salad and tomato mix made yesterday needed a date mark. These items were marked. CDI 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 .

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf. Observed egg items that may be cooked over easy were not asterisked. Asterisk must be added.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of degreaser unlabeled. CDI - label added.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw beef and chorizo stored over cut pineapple in reach in. Pineapple moved above raw meats. Repeat.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board heavily scratched/scored. Repair or replace as needed.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present during time of inspection. However, food establishment has multiple serve safe certified food protection managers. CDI- Eductaed the team members on the importance of having someone with the knowledge present in managerial control. -Repeat 1.0 pt For more information on becoming a certified food protection manager 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 chicken stored above raw steak and fish in reach in freezer after removal from original packaging. CDI- PIC corrected storage order. -REPEAT 3.0 pts For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed pico de gallo and refried beans prepared days prior without labels attached inside of walk in cooler CDI- PIC properly date-marked item during the inspection. -Repeat 1.5pts 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 .

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed white substance possibly sugar or salt without label present to identify contents. CDI- Label during the inspection.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados inside of the prep station with labels attached. CDI- Educated the team members on the importance of washing vegetables and removing labels. Removed during the inspection.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use knives stored in between prep tables. Ensure that in- use utensils are store in clean location. CDI- Knives moved to 3 comp sink to be washed, rinsed, and sanitized during the inspection.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present during time of inspection. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed avocados in hand washing sink. -CDI- PIC educated on proper use of hand washing sinks and removed items. 6-301.14 Post a handwash sign at each handsink. Observed no hand wash sign in women’s restroom. -CDI- EHS provided handout. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw chicken stored over RTE ribs and posole in RIC under prep unit. Observed raw bacon over RTE menudo in WIC. -CDI- PIC corrected storage order. 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 pork stored under raw beef in RIC. -CDI- PIC corrected storage order. **REPEAT** -1.5- 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 black buildup in ice machine. Increased cleaning frequency recommended. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed diced tomatoes, salad mix, house made chilaquile salsa, posole corn, house made fajita salsa and sour cream above 41F in prep unit/RIC. Refer to temperature chart. Observed ambient air temperature of 43F. Observed ribs and posole above 41F in RIC. Observed house made picosa and chip salsa above 41 in sliding door cooler. -CDI- PIC voluntarily discarded items in prep unit/RIC. PIC moved other items to WIC to rapidly cool. -1.5- **3DAY VERIFICATION REQUIRED FOR PREP UNIT/RIC** 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-/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 ribs, chorizo and posole in RIC prepared yesterday with no date. Observed RTE tamales in freezer with no date. -CDI- PIC properly date-marked items. -0- 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 .

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster and recycling bin with open doors. -0-

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 ceiling missing ceiling tiles upfront by ice machine and in back near 3-compartment sink. Repair or replace. **REPEAT** -0.5-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager in the facility at the time of inspection. Repeat

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf. Observed no one in the facility with knowledge of food borne illnesses. CDI. Provided PIC with one.

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 written procedure for responding to vomiting or diarrheal events. CDI. provided PIC with one.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed employee came from outside washed hands in 3 comp sink for 2 seconds and went to food prep. CDI. Employee rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

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 beef commingled with raw chicken in the freezer. CDI. PIC changed storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without hair covers.

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 ceiling missing ceiling tiles upfront by ice machine.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager in the facility at the time of inspection.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed blender stored in hand sink at the back. CDI. PIC removed. Repeat

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some dry good containers without a label.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed back door in the facility during inspection.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test kits in the facility for the sanitizer during inspection. CDI. PIC got some. Repeat

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Observed no one in the facility with knowledge of food borne illnesses. CDI. Provided PIC with one. REPEAT

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed heater stored in hand sink at the back. CDI. PIC removed.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test kits in the facility for the sanitizer during inspection. CDI. PIC got some

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 build up on vents in the WI. And the walls beside the WI have chipping paints. Needs to be cleaned. Vents upfront needs to be cleaned, Repeat.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Observed no one in the facility with knowledge of food borne illnesses. CDI. Provided PIC with one.

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 written procedure for responding to vomiting or diarrheal events. CDI. provided PIC with one.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roaches in the facility during inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of food stuffs stored directly on the floor in the WI. CDI. PIC removed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed I’m user wet wiping cloths stored directly on prep table. CDI. PIC removed. REPEAT.

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 build up on vents in the WI. And the walls beside the WI. Needs to be cleaned.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager in the facility at the time of inspection. Repeat

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cloths stored in hand sink at the back. CDI. PIC removed.

3-302.11(A)(4)Except when the food is being cooled, store food in. packages,covered-containers, or wrappings.Observed multiple open dishes of food in the WI cooler. CDI PIC covered them. REPEAT. 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. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed pork, chicken and beef stored in exactly same place in the RI freezer. CDI. PIC changed the storage. Repeat

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 lettuce and tomatoes in the prep unit at temperatures above 41F. CDI. PIC removed to the cooler and indicated that they were prep not long ago.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing a watch while working with food. CDI. Employee removed. Repeat.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed I’m user wet wiping cloths stored directly on prep table. CDI. PIC removed.

501.11Maintain equipment in good repair. Observed damaged freezer vent at the back. Needs to be fixed. Observed slicer at the back in disrepair. Needs to be fixed. Repeat.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager in the facility at the time of inspection.

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 written procedure for responding to vomiting or diarrheal events. CDI. provided PIC with one.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple open dishes of food in the WI cooler. CDI PIC covered them.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed chicken, veggies, sauce in WI without dates. CDI. PIC date marked. 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 For more information on date marking please visit: http://meck.co/FoodSafety. Observed chicken, sauce, beef, salsa in WI with expired dates. CDI. PIC voluntarily discarded. REPEAT

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some dry good containers without a label.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees working in the kitchen with jewelry. CDI. Employee removed.

4-501.11 Maintain equipment in good repair. Observed damaged freezer vent at the back. Needs to be fixed.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test kits in the facility for the sanitizer during inspection. CDI. PIC got some

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed inside RI cooler. 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 damaged ceiling in the kitchen area. Needs to be fixed.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee drinks stored on prep surfaces in the kitchen. Observed another uncovered employee drink stored on shelf inside the walk-in cooler. CDI - all drinks were discarded.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed employee filling up bucket with water from the kitchen handsink. CDI - by instruction to only use handsink for handwashing.

REPEAT VIOLATION: 3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw chicken stored above beef inside bottom of prep unit. Observed raw beef stored above ready to eat foods including fries and tortillas in same cooler. CDI: storage order was corrected. E-mailed Spanish version of storage order poster.

REPEAT VIOLATION: 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 foods inside prep cooler including deli ham, beef tongue, and tripe not bearing a date mark. Observed salsa verde inside flip top cooler and front reach-in display cooler not bearing a date mark. Observed red salsa inside front reach-in cooler display and red salsa, refried beans, and sliced watermelon inside WIC without date mark. CDI: all foods that were left from over 24 hours were discarded; other items were properly dated within 24 hours.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed bleach sanitizer concentration at 3-comp sink > 200ppm. CDI - diluted in sink to proper concentration - 100ppm.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some dry good containers without a label.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on counter tops while not in use.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed inside microwave. General Comment: Observed one of the lonchera trucks left food on counter to cool from this morning but no one was present to monitor cooling process. Food was placed inside the WIC to properly cool. Food is not to be left unattended. Employee stated that he was unsure of which MFU left the food out on the counter but he will find out and notify me. EHS looked up address on CDP which showed 3 MFU’s working out of the restaurant.

3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw chicken stored above beef inside bottom of prep unit. CDI: storage order was corrected. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed food stored inside grocery bags in reach-in freezer and prep unit. CDI: Discussion with PIC to use food grade bags when storing food.

Repeat: 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build up on ice shield. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dried food debris left on meat debris. CDI: discussion with PIC; meat slicer will be cleaned before use.

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 41F. -P Observed Tripe that was cooked yesterday that had cooled in walk in cooler at 46F. CDI: Tripe was voluntarily discarded.

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. Observed some food products inside walk-in cooler and prep unit bearing day dots only and not actual dates. Other food products had dates. Ensure that there is a consistent date marking process throughout facility. Points not taken due to all food products being dated. Improvement noted.

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 tripe that had cooled in large portions inside walk-in cooler while tightly covered in plastic wrap.

4-502.11 (B) Good Repair and Calibration - PF. Observed food thermometer not working due to dead battery. EHS will make a return visit within 10 days to ensure thermometer is working/replaced.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door was open upon entry into the kitchen to conduct inspection.

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 cups being used in drinks inside WIC and bowl stored inside beans.

4-501.11 Maintain equipment in good repair. Observed dishmachine not working properly but is not in use. Discussion with PIC to contact repair company for service. Observed shelving inside walk-in cooler that had rusted.

4-602.13 Nonfood Contact Surfaces - C. Observed debris on shelving inside walk-in cooler.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no food protection manager on site during inspection.

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

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 that was cooked yesterday in walk in cooler above 41F. CDI: Rice was voluntarily discarded.

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 no date mark on one pan of chicken in the walk in. CDI: Product date marked.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled bottle of chemical. CDI: Chemical was dumped out as it was not easily identified.

5-205.15 (B) System maintained in good repair - C Observed mop sink in need of unclogging.

Repeat violation 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed an employee's drink stored on the meat slicer. CDI - explained proper storage of employee drinks; drink was moved to a correct location.

General comment 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed a box fan stored on the hand sink by the 3 compartment sink. CDI - fan was removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed diced tomatoes and shredded chicken holding above 41F in the prep top on the cook line. CDI - the chicken was voluntarily discarded and the tomatoes were placed in an ice bath and in the walk in cooler to rapidly cool; see temperature chart.

7-201.11 Store toxic materials to avoid contamination. -P - Observed a bottle of sanitizer stored above an open bag of flour. Observed 2 bottles of degreaser stored with deli paper. CDI - items were removed and stored in a correct location.

General comment 6-501.11 Floors, walls, and ceilings shall be maintained in good repair. - Observed cracked floor tiles in front of the 3 compartment sink; replace cracked/broken tiles.

General comment 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed an employee's drink stored on the prep unit. CDI - drink was removed.

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 an employee touching tortillas chips with bare hands. CDI - stopped the employee and explained the violation. Employee discarded the chips and put on gloves to get more chips for the customers.

REPEAT VIOLATION 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. - Observed rice, chicken, salsa, soups and beans stored uncovered in the walk in cooler. CDI - PIC covered the containers. Remember that items that are not in the cooling process need to be covered while in storage.

General comment 3-501.13 Use approved thawing methods. - Observed whole fish thawing in the prep sink under cold running water, but the water was only touching one fish. CDI - demonstrated how to thaw all of the fish in a large container and let the water run on all fish.

REPEAT VIOLATION 4-501.11 Maintain equipment in good repair. - Observed split gaskets on both doors of the 2 door prep unit; replace gaskets.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed an employee crack raw shell eggs with gloves then touch a pan and 2 gas knobs on the stove. CDI - explained the violation and the employee discarded gloves and sanitized the surfaces. Observed employees using single use gloves for more than one task throughout the inspection. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. - Observed several items stored uncovered in the walk in cooler. CDI - items were covered.

General comment 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed chicken, pico, lettuce, tomato, shrimp and tilapia holding 42F -45F. Reminded employees of the temperature change to 41F. Any TCS items found holding at 42F - 45F in the next inspection will result in points being deducted.

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 no date marking in the walk in cooler. CDI - employee was allowed to back date the items.

7-201.11 Store toxic materials to avoid contamination. -P - Observed a sanitizer bottle stored over an open bag of flour. CDI - bottle was removed.

General comment 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed a bowl of salt unlabeled.

REPEAT VIOLATION 4-501.11 Maintain equipment in good repair. - Observed split gaskets on both doors of the 2 door prep unit. Replace gaskets. Observed rusty shelves in the walk in cooler. Repair/replace shelves; do not spray paint.

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

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw tilapia stored with bags of cooked calamari and mussels. CDI - tilapia was removed.

Repeat violation 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed food debris on the deli slicer. PIC stated they did not use it today. CDI - slicer was cleaned during the inspection.

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 cooling while covered in the walk in cooler. CDI - lid was removed to facilitate cooling. Observed 2 pans of pork cooling on the counter at 138F. Instructed to use a proper cooling method to cool; PIC placed both containers in an ice bath. See temperature chart

General comment 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed containers stacked wet.

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the 2 door prep unit on the cook line. PIC stated the company is schedule to replace them on Monday. Observed shelves starting to rust in the walk in cooler. Resurface/replace shelves; do not spray paint.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed food debris on the deli slicer; PIC stated it was not used today. Observed pink and black build up in the ice machine. CDI - items started to be cleaned during the inspection.

General comment 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a bottle of degreaser unlabeled. CDI - bottle was labeled.

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the prep unit across from the oven Replace gaskets.

Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the walk in cooler shelves and the shelves beside the hand sink on the cook line.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw steak stored above cooked ham in the walk in cooler. CDI - items were rearranged correctly. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - Observed bowls sitting directly on top of lettuce and tomatoes in the prep top. CDI - bowls were removed.

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 a container of rice in the walk in cooler at 62F. PIC stated it was cooked last night and placed in the walk in to cool overnight. CDI - rice was discarded. Explained proper cooling methods/time requirements.

3-304.14 Wiping Cloths, Use Limitation - C - Observed 2 sanitizer buckets at 10 ppm chlorine. CDI - buckets were remade at 50 ppm.

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on both prep units. Replace gaskets. Observed walk in cooler shelves starting to rust. Do not spray paint shelves.

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

General comment 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed clutter around the dumpster area; clean out area and remove any unused items.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed uncovered beverages in the kitchen. CDI by covering beverages.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. observed some uncovered continers of food in walk-in cooler. CDI by adding lids to food. improvement noted from previous inspection.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P observed raw shrimp being prepared on prep cooler cutting board area. Area was not properly washed, rinsed, and sanitized. Cloth used from sani bucket containing 0ppm chlorine.

6-501.111 Keep the premises free of insects, rodents, and other pests. observed cockroaches in kitchen. establishment will continue to use approved pest control methods.

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 ice scoop handle stored in ice.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed several wet tight stacked containers on the drying rack.

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 displaced/damaged ceiling tiles next to hood system. 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 cob webs on ceiling in warewashing room.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Certified PIC arrived at end of inspection.

6-301.11 Provide soap for handwashing at each handsink. -Pf observed 2 handsinks without hand soap. CDI by adding hand soap.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. observed several uncovered continers of food in walk-in cooler. CDI by adding lids to food. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P observed beverage stored in ice inside ice machine. CDI by ice discard. observed cans of evaporated milk stored in bulk container of sugar. CDI sugar discard.

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 TCS ready to eat foods in walk-in cooler without date mark. CDI by date mark by PIC.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P observed 2 spray bottles labeled sanitizer with solution testing > 200ppm chlorine. CDI by refill and test at 100ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed several wet stacked pans on the drying rack.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Dish machine is not working. Facility has more than 50 seats and will use single-service items until machine is repaired. Verification required within 10 days.

5-205.15 Maintain a plumbing system in good repair. observed water pooling at base of toilet in employee restroom. Repair. 5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P observed outside mop basin does not have backflow prevention device. Verification required within 10 days.

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 hole in the wall in dry storage room. observed displaced ceiling tile next to hood system.

6-303.11 Intensity-Lighting - C observed lights not working in hood system. Repair.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed dried food debris on meat slicer. PIC stated that slicer had not been used today. CDI by disassembling slicer and wash, rinse, and sanitize. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P observed cutting board on prep cooler to be heavily soiled. cutting board must be washed, rinsed, and sanitized at least every 4 hours. CDI by wash, rinse, and sanitize.

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 TCS ready to eat foods (steak) in walk-in cooler 43F and held past 4 day window on date mark sticker. CDI by voluntary discard.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on prep cooler cutting board.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. obsevred wet tight stacked pans on the drying rack.

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. obsevred hole in wall in dry storage room. observed cracked floor tile at dish machine.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. observed heavy build-up inside ice machine. CDI cleaned during inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed cooked steak cooling on table < 135F. CDI by moving steak into walk-in cooler to complete cooling process.

6-501.111 Keep the premises free of insects, rodents, and other pests. observed 2 live cockraoches in kitchen. continue pest control treatments. observed house flies in back kitchen area. 6-202.15 Protect outer openings of establishment from insect or rodent entry. observed back screen door to be open. keep door closed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed wet tight stacked pans on the drying rack.

5-501.115 Maintaining Refuse Areas and Enclosures - C observed trash on the ground around dumpster.

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 hole in the wall in storage room with leaking water pipe. Repair. 23-*Consumer Advisory on menu needs to be corrected prior to next printing by owner. Some food items that are fully cooked are marked with asterisk. Only Juevos Rancheros needs consumer advisory as this is the only dish that is served cooked to order per manager.

3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw pork stored below raw ground beef in the walk in cooler. CDI - pork was moved to the correct shelf.

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 2 containers of cooked beef without dates. PIC stated they were cooked Friday and Saturday. CDI - containers were dated.

I 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed a squeeze bottle of water and shaker not labeled.

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 2 clean cutting boards stored behind the prep sink faucet. CDI - cutting boards were moved.

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

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on 2 prep units. Replace gaskets.

General comment 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee food stored with facility items.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - Observed a bowl sitting directly on top of beef, another on top of tomatoes and another on onions. CDI - explained not to store bowls directly on food and bowls were removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed shell eggs, shrimp and salsa above 45F. CDI - items were placed in the walk in to cool. Observed breading with pieces of raw meat out on the counter. PIC stated it was out since last Friday (date sticker said Friday). CDI - breading was discarded.

7-201.11 Store toxic materials to avoid contamination. -P - Observed a sanitizer bucket stored above a loaf of bread. CDI - bucket moved to the bottom shelf.

4-501.11 Maintain equipment in good repair. - Observed a prep unit with an ambient air temp of 49F. Maintenance will be out today. Facility is using the other prep unit and the walk in. Observed a split gasket on a prep unit. Replace gasket. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed a non NSF can opener.

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

General comment 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. - Observed dumpster missing the drain plug

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee's drink stored on prep cooler counter. CDI- Drink removed, counter cleaned.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a box of raw bacon stored above whole intact steak in walk in. CDI- Food stored by final cook temperature.

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 a number of date mark required foods in walk in cooler made more than 24 hrs ago, some made 4 days ago, that were not date marked. 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 a couple tubs of cooked meat items date marked for 8 days ago. Date mark required foods are allowed a maximum 7 day shelf life. CDI- Out of date foods disposed of.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No quat test strips available to check sanitizer strength. CDI- PIC brought test strips at end of inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee's open can of soda stored in prep area. CDI- Drink removed.

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 cook removing cooked tortillas from flat grill with bare hands. CDI- Cook corrected, washed hands, put on gloves, tortillas warmed on flat grill above 165.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a box of raw bacon stored above whole intact steak in walk in. CDI- Food stored by final cook temperature.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled spray bottle of cleaner. CDI- Bottle labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few pans tight stacked while still wet.

4-501.11 Maintain equipment in good repair. Observed stand up freezer not operating, needs repair, replacing, or removing.

4-501.15 Maintain warewashing machines to operate properly. Dish machine is not operating, have machine repaired or replaced ASAP. Facility has increased seating to more than 50 seats since previous inspection and is required to have a dish machine. ITS issued for dish machine.

.5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed no backflow prevention device on outside can wash. Need to install a backflow device on Y hose at hose bib.

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 walls in process of being installed around kitchen, some walls and floors do not meet code while they are in this contruction phase. GENERAL COMMENT: ITS issued for #46, Bar to be installed in dining room. Have all changes and installations approved by health dept.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp and raw fish stored above corn in prep cooler, raw bacon wrapped shrimp stored above beans in walk in, and a box of raw bacon stored above steak in walk in. CDI- Food stored by final cook temperature.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer not used today that was not properly cleaned, had dried meat debris on blade and blade guard. CDI- Slicer cleaned and sanitized.

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 some salsas date marked for 8 days ago in prep cooler. CDI- Sals as disposed of. 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 foods in prep cooler being re-dated for date taken from walk in cooler, not for date of prep or date they were cooked. CDI- Improperly dated foods properly dated.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer spray bottle not labeled. CDI- Bottle labeled.

4-501.11 Maintain equipment in good repair. Observed stand up freezer not operating, needs repair or replacing.

4-501.15 Maintain warewashing machines to operate properly. Dish machine is not operating, have machine repaired ASAP. Continue using 3 comp sink until repaired.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed no backflow prevention device on outside can wash. Need to install a Y hose and place a backflow device at end of Y hose.

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 walls in process of being installed around kitchen, some walls and floors do not meet code while they are in this contruction phase. GENERAL COMMENT: Bar to be installed in dining room. Have all changes and installations approved by health dept.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Present PIC not food safe certified.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed several foods being stored un-covered in walk in cooler. CDI- Foods covered.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer at 3 comp sink reading 0 ppm and dish machine sanitizer reading 0 ppm. CDI- Sanitizer at 3 comp sink made to proper strength. Dish machine corrected to properly 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 tile at dish machine that is loose with water seeping under tile, observed broken tile in doorway to kitchen, observed damage and raw wall board around around doorway frames inside both restrooms, items need repair.

4-202.18 Ventilation Hood Systems, Filters - C Observed hood filters that are bent and damaged, need replacing. 6-303.11 Intensity-Lighting - C Maintain proper levels of lighting. Observed light in men's restroom needing to be brighter.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed dirty cutting boards and dirty towels stored in dish room handsink making sink un-available for handwashing. CDI- Items removed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P.Observed raw beef stored above cooked ground beef in prep cooler and raw bacon stored above raw steak in walk in cooler. CDI- Food stored by final cook temperature.3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed several foods being stored un-covered in walk in cooler. CDI- Foods covered.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beans hot holding in steam table unit at 122 degrees. Beans said to have been reheated 45 minutes on stove, likely beans did not reach 165 upon initial reheating and steam table not set to proper temperature to maintain food hot. CDI- Beans reheated to 165 on stove, temperature turned up on steam table for proper hot holding.

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 a few instances of food date marked with incorrect dates that were not accurate for date of prep, and foods thawed more than 24 hrs ago that are not re-dated with a date of thawing to track the 7 day shelf life of refrigeration. CDI- All foods propelry date marked.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed back door can wash without a backflow device. PIC is going to replace backflow device ASAP.

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 tile in doorway to dish area missing and/or broken, need repair. GENERAL COMMENT: PIC said they have plans to replace dish machine, cooking equipment, hood system, install a bar, and add 25 more seats. These changes to permitted space will require approval through plan review, be sure this plan goes through health department plan review before making any changes. (704) 336-5100 - Plan review

3-302.11 Store food by final cook temperature. Observed raw chorizo stored above cooked foods in walk in cooler. CDI- Food properly stored. Cover food during storage. Observed several foods, salsas, etc. stored uncovered in walk in cooler. CDI- Foods covered.

3-603.11 Facility offers eggs cooked to order for breakfast. Consumer advisory in takeout menus does not meet rules and there is no advisory in regular menus. PIC said menus are being re-printed within the next couple weeks. Have consumer advisories properly printed in the menus. Will check consumer advisory on next visit.

7-201.11 Properly store chemicals in chemical storage area to prevent contamination. Observed WWD40 stored above dishses and single service items on shelf. CDI- Chemical moved to chemical storage shelf. Observed un-labeled spray bottle of vinegar and water. Recommend labeling all spray bottles to prevent confusion with chemicals.GENERAL COMMENT: Facility has placed a salsa bar on wheels in dining area that appears to meet food code for construction and food protection. Only salsas, ie. condiments will be allowed on this bar, need to notify and receive approval for addition of a buffet. Facility wants to change out dish machine to a new location. Be sure to apply for plan review for all changes to plumbing, equipment, permitted space, etc.

2-401.11 Employee drinks need to be covered and stored below food or food contacts surfaces. Observed open employee drinks stored above microwave. CDI- Drinks removed.

3-403.11 Reheated foods for hot holding to 165 within 2 hrs. Observed several foods being stored in steam table for re-heating below 135 for approx. 1 hr. Steam table is for hot holding and may not be able to re-heat foods properly. Use effective and rapid reheating methods. CDI- Foods rapidly reheated on stove to 165 and properly hot held.

3-501.16 (A)(1) Hot hold foods at 135 min. Observed cooked chopped beef left out at room temperature until ordered for more than 30 minutes, observed at 130 degrees. Need to use TPHC or keep these foods hot held at 135 min. CDI- Food reheated to 165 and properly hot held on steam table at 135.

3-501.17 & 3-501.18 Date mark all required TCS foods and maintain 7 day shelf life for required foods. Observed a few items stored 8 days since prep and observed foods that are thawed and the thaw dates are not marked on the food causing confusion of shelf life. CDI- PIC revised date marking system to use date of thawing, out of date foods disposed of.

5-203.12 Employee restroom toilet seat is broken, needs replacing.

6-501.11 Maintain floors walls and ceilings in good repair. All wall outlets need covers, corner tiles at doorway to dishroom needs grouting. Need to replace walk in cooler baseboards.

6-202.11 Protect light bulbs where required. Ceiling light bulbs above 3 comp dish sink needs cover.GENERAL COMMET: Observed alll transitional items have been corrected, permit issued.

5-205.11 Maintain handsinks in good repair. Handwash sink has been removed from dish area during renovation, will be replaced ASAP. Have all employees properly wash hands at kitchen handsink.6-301.14 All handsinks need handwash signs. No signs on handwash sink in kitchen. CDI- PIC place handwash sign on sink.

3-302.11 Store food by final cook temperature to prevent contamination. Observed shell eggs in same container on make table with RTE advocadoes and onions. Observed raw chorizo stored above cooked beef. CDI- Items properly stored separate by final cook temperature.

3-501.14 Cool foods from 135 to 70 in 2 hrs and 70-45 or below in 4 more hrs. Observed large pot of soup cooling at room temperature for approx. 1 hr 50 minutes at 118 degrees. Soup would not reach 70 degrees in 2 hr time limit. CDI- Soup reheated to 165 and properly cooled in ice baths and then shallow pans to ensure it reaches 70 degrees within 2 hrs.

3-501.15 Use approved cooling methods to ensure foods cool quickly. Large pot of soup cooling with no cooling methods in use. Use ice baths, quick chilling equipment, vented or uncovered shallow pans, stir often or other effective methods.

6-501.11 Maintain floors, walls, and ceiling in good repair. Facility is undergoing some renovation and several floors and walls do not meet rules - Transitional item.

PIC needs to be food safe certified by 1/1/14.

Store employee drinks covered and below food or food contact surfaces. Observed open employee drink stored in kitchen and employee drink stored on top of clean pots in dish room. CDI- Drinks removed.

Cool foods from 135 to 70 in two hrs and 70 to 45 in 4 more hrs. Observed rice in deep container at 79 degrees cooling 1 hr and 50 minutes, not likely to reach 70 degrees within the next 10 minutes. CDI- Rice seprated into shallow amounts and stirred to reach 70 and below within 2 hrs time limit.

Date mark all required TCS/ RTE foods refrigerated more than 24 hrs per NC food code. Observed a number of foods in walk in cooler prepped more than 24 hrs ago, not date marked. CDI- Foods properly dated.

Use approved cooling methods to achieve proper cooling. Observed rice cooling in deep amount. Observed some foods being left out to cool at room temperature reading less than 135. Once foods reach 135 need to quickly cool them with ice baths, quick chilling equipment, vented pans, shallow pans, do not stack cooling food, or other effective means of quickly cooling food.

Observed clean pans stored on the floor. Store clean dishes to prevent contamination.

Maintain floors walls and ceilings. Observed some floors and walls that do not meet requirements. These floors and walls were in process of being repaired. - Transitional item.