SOUTHBOUND

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed pre-portioned bags of cooked wings to be at temperatures of 39-45F in the top refrigerated drawer beneath the flattop grill. The bags of wings observed out of temperature were towards the drawer handle and with PIC stated that it is a drawer that is frequently opened and closed throughout lunch service. The rest of the items in the drawers were observed <41F. PIC stated the wings are not stored in the unit overnight with the container being brought to the line prior to opening at 11am. REPEAT. - Observed an insert container of spring mix to be at a temperature of 49F at the time of the inspection in the opentop at the far end of the cookline. PIC stated it was filled up prior to opening at 11am from a bag of spring mix in the WIC. CDI - PIC relocated wings and spring mix containers to the WIF to rapidly cool. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed one cookline employee wearing a watch at the time of the inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the 2 sanitizer buckets at the cookline to be testing at 0ppm quaternary ammonia. PIC stated they had just changed the sanitizer bucket at the dispenser this morning and staff may have filled the buckets up without priming the dispenser. Dispenser and other buckets in the kitchen observed at 200ppm quaternary ammonia. CDI - PIC emptied buckets and refilled with properly concentrated 200ppm solution.

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 2 spoons that are used for avocados at the cookline to be stored in a container of 70F water and was stored directly on the prep counter. CDI - PIC brought spoons to the dishwasher to be W/R/S and will keep avocado spoons in water in the tabletop steamtable going forward.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the front handsink. CDI: Employee refilled empty paper towel dispenser.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS food items cold holding above 41F in the standing reach-in cooler. Food employee stated he was constantly in and out of this reach-in cooler moments prior to EHS's arrival. EHS observed ambient air temp of the cooler was 50F, and had dropped to 48F after 25 minutes. PIC moved all TCS food items into the WIF to rapidly cool food items down, as these items are not held in this cold holding unit overnight and TCS food items were moved into this unit less than 4 hours prior. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed pan of seared tuna dated with prep date of 1/11, stored in make table 1. PIC stated this is incorrect and was actually prepared on 1/19. CDI: PIC created new date label with correct date of prep. Observed deli container of house-made chimichurri sauce (made with roasted garlic) dated with prep date of 1/10. CDI: PIC voluntarily discarded since sauce had surpassed 7-day window. REPEAT VIOLATION. *Note: Although a repeat violation, EHS not deducting full points today since only two TCS food items were observed out for date-marking procedures, which is a great improvement since previous inspection. If observed as a repeat violation during next routine inspection, then EHS will deduct full points. 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. Observed stickers still intact on avocados stored in a pan at make table 2. Ensure stickers are removed prior to washing avocados before use.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a couple sheet trays full of TCS food items (chicken wings, raw snapper, garlic in oil) on the speedrack inside the WIC that were not prepared today and left uncovered. CDI: PIC had food employee wrap all food items to prevent contamination.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed QUAT sanitizer filled at the 3-compartment sink basin reading low concentration, around 50ppm. Manufacturer's label stated that QUAT shall be between 150-400ppm to be deemed effective. EHS observed properly concentrated QUAT sanitizer was dispensing at the 3-compartment sink. CDI: PIC dumped out the sanitizer basin and refreshed with properly concentrated QUAT sanitizer, reading 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

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed a pan of cooked tofu date-marked with a prep date of 7/18, stored inside the standing RIC. CDI: PIC voluntarily discarded the tofu since it had surpassed the 7-day window. Observed an opened jug of milk that bore no date label, stored inside the WIC. PIC stated that they opened it yesterday. CDI: PIC created date label for milk. Observed multiple TCS food items that had surpassed it's 7-day window, stored inside the WIC (guac base w/tomatoes 7/17, cooked corn 7/18, chickpeas 7/18, cooked brisket 7/18). CDI: PIC voluntarily discarded all above mentioned food items. Observed a hotel pan of cooked carnitas that was date-marked with a prep date of 7/15. PIC stated this must have been a mistake, and said that this was cooked on the same day as the hotel pan of cooked carnitas stored directly below it, which was date-marked with a prep date of 7/23. CDI: PIC created new date label for the carnitas and removed the incorrect date label to avoid any confusion. 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, flour, sugar) except food that is easy to identify such as dry pasta. Observed 2 large cambros of panko, unlabeled and stored in the back prep room. Observed 1 large bin of flour, unlabeled and stored in the dry food rack. CDI: PIC labeled all containers for easy identification.

7-204.12 Chemicals used to wash or peel raw fruits and vegetables shall meet the requirements of the NC Food Code and used according the products label. -P Observed no test strips for the veggie wash used at the facility. PIC stated they were ordered but will arrive next week. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a couple metal pans wet-stacked and stored in the clean dish rack. Ensure all pans are completely air-dried before stacking together.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed a few stacks of single-serve boxes and single-serve containers stored out of it's protective packaging, stored right-side up at the expo station. CDI: PIC inverted all stacks to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed broken toilet seat fallen off of it's hinges, in 1 of the 5 stalls inside the female restroom. Repair/replace toilet seat. Observed rusted shelves inside the WIC and at clean dish rack. Replace/repair rusted shelves so that they are smooth and easily cleanable. Observed missing door handle on the standing RIC. Replace missing door handle.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P- Observed food employee handle raw beef and return to RTE without washing hands. Observed food employee handle raw fish and return to handle clean knives without washing hands. -CDI- EHS educated both on when to wash and both washed hands. **REPEAT** -2-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed corn holding at 121F and salsa Roja (contains heat treated chiles) at 129F. -CDI- PIC reheated both items above 165F. -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 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 shredded lettuce, house made Cole slaw and mango salsa (contains diced tomatoes) with no dates. Observed house made salsas in squeeze bottles containing TCS ingredients with improper date marks. Date mark on items was date squeeze bottle was filled, not original production 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 .

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 3 containers of guacamole prepared today cooling at a low rate. Items were found cooling in WIC with protective plastic covering and lids with containers stacked on top of each other. Observed raw carne asada cut today cooling in large bus tub with protective plastic covering. Meat was cooling stacked on top of each other. -CDI- PIC removed plastic coverings and placed items on sheet trays in thin layers to facilitate rapid 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in 50ppm quaternary sanitizer concentration. -CDI- PIC replenished sanitizer concentration to 200ppm. -0-

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed food employee cloth drying clean knives. -CDI- EHS educated food employee on proper drying techniques. -0-

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving in WIC. Facility has started to replace rusted shelving. -0-

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 PIC wash hands for less than 20 seconds. -CDI- EHS educated PIC on proper handwashing procedure and PIC 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 . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC wash hands and not use a barrier to turn off faucet, thus recontaminating hands. -CDI- EHS educated PIC on using a barrier and PIC rewashed hands. -0-

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 behind raw shrimp and fish and cold drawers. Observed raw beef stored over raw pork in WIC. -CDI- PIC corrected storage order. For more information on food storage order 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 avocados stored over RTE green onions in WIC. -CDI- PIC corrected storage order. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- Observed 2 containers of black beans reheated to 157F and 159F, respectively. -CDI- EHS educated PIC on stirring items and ensuring that they are reheated in all parts to 165F and items were reheated to 176F and 181F, respectively. -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 wall corner guard/protector starting to unattach from wall at FOH near display cooler. Reseal. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed food juice spillage in handwashing sink. -CDI- EHS educated PIC on proper use of handwashing sink. **REPEAT** -2-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer concentration at 0 ppm chlorine. -CDI- Ecolab repair person arrived and repaired machine. Sanitizer concentration corrected to 100ppm chlorine. -0- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed housemade sauces containing TCS ingredients in prep units above 41F. Refer to temperature chart. Observed Queso fresco on server line on ice at 58F. -CDI- PIC placed salsa in freezer to cool back down and voluntarily discarded of Queso fresco. -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 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 guacamole, raw marinated chicken and roasted red peppers prepared today cooling in WIC with plastic coverings. -CDI- EHS educated PIC on proper cooling methods and PIC removed coverings. -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 .

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving in WIC. **REPEAT** -0.5- 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board in need of replacement due to deep grooves. Per PIC, new cutting boards have been ordered.

5-205.15 Maintain a plumbing system in good repair. Observed leak at BOH handwashing sink. Repair. -0-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- Observed no written vomit and diarrheal procedures. -CDI- EHS provided handouts in English and Spanish. -0- For more information 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 food employee use handwashing sink to fill up metal container. -CDI- EHS educated food employee on proper use of handwashing sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at back handwashing sink. -CDI- PIC replenished paper towel supply. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed speed rack stored in front of handwashing sink. -CDI- PIC removed. -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -0- 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 .

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- Observed items being reheated for hot holding, when EHS asked PIC if items were ready, PIC stated that they were. Items were found to be below 165F. Refer to temperature chart. -CDI- PIC reheated items to above 165F. -1.5-

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving in WIC. -0-

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw chicken stored above raw beef inside the WIC. Observed raw chicken raw fish and shrimp inside prep RIC. CDI - PIC rearranged storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed bottled dressings inside prep Unit held above 41F. CDI - Dressings were placed in Ice bath for rapid cooling.

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, 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 . Observed guacamole (x2), and roasted corn with no date marking. CDI - Correct date markings were added. 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, 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 . Observed pan of portioned chicken held longer than 7 days. CDI - Chicken was voluntarily discarded. No point escalation, improvement observed.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. No consumer advisory provided on new menus. Menus will have to have consumer advisory due to serving raw tuna in tacos and tuna poke bowls. EHS 10 day verification is required.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handle of scoop in direct contact with food inside the prep unit. Observed bowl/basket used to scoop pico de gallo submerged inside pico. CDI - Scoops/handles were removed from the TCS foods. REPEAT.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw beef stored above RTE beef in RIC Drawers below the flat top. Observed raw tuna stored above Sliced tomatoes in prep unit. CDI - PIC rearranged the storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed slicer stored as clean with food debris present. CDI - Slicer was broken down, w/r/s properly.

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, 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 . Observed 2 containers of taquitos, container of house-made “kimchi”, and container of lettuce with no date markings. CDI - All items could be traced back to larger container of product and the correct date markings were added.

3-501.13 (E) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed Mahi thawing in RIC in sealed vacuum pack. CDI - Employee removed Mahi from ROP environment.

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 containers of oil and flour with no label. CDI - PIC added label.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 food employees preparing food with no head covering at arrival. CDI - Employees added head covering.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on prep unit. Observed wiping cloths stored in QUAT sanitizer bucket at/below 100 PPM. CDI - Wiping cloths were placed in sanitizer at the correct concentration.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handle of knife in direct contact with food inside the prep unit.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Observed shell stock tags from March and May with no recorded date. PIC was not aware that the date the last shellfish was sold should be recorded on tag. EHS reminded PIC to record date. VR.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two knives stored on knife rack with food residue on blade. REPEAT. CDI - PIC removed knives to be re washed. 4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink and black buildup inside ice machine on left hand side.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed two pans of salsa and large container of pico in WIC above 41 F. Salsa was prepped 6-25 and pico was prepped 6-24. Containers had not been removed from WIC after prep. CDI - PIC voluntarily discarded food. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed ribs in hotbox below 135 F. Observed onions and peppers in steam table below 135 F. See temp chart. CDI - food had been reheated one hour prior so employee reheated food above 165 F before placing back in hot holding. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed food in prep top and low reach in unit above 41 F. See temp chart. CDI - PIC voluntarily discarded food above 41 F. PIC stated that this unit has had previous issues and the technician had just made adjustments to it this morning. PIC will hold food in prep top on TPHC until unit is fixed. TPHC template provided to PIC and completed during inspection. Facility has two other functional prep units. 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 multiple trays of cooked steak in WIC dated 6-26. PIC stated that steak was cooked 6-25. CDI - PIC corrected date marks. 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 .

3-501.15 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 salsa in stacked, covered pans and pico in deep covered plastic container in WIC. Salsa and pico missed the cooling window. CDI - PIC voluntarily discarded food and will adjust cooling methods to include monitoring the food, shallower portions, and using the WIF to rapidly cool food. 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 (E) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed tuna thawing in WIC in sealed vacuum pack. Package label requires fish to be removed from package before thawing. CDI - employee removed tuna from package.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly and a couple gnats in kitchen and dining room. Facility has active pest control that visits on a monthly basis.

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 four spatulas with chunks and pieces missing from paddle. CDI - PIC voluntarily discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several metal pans and tong stored as clean with food residue. CDI: all dishes and utensil placed at the dish machine to be washed. REPEAT VIOLATION -3- For more information, please visit: http://meck.co/FoodSafety 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of several metal pans. Recommend to fully air dry before stacking. REPEAT VIOLATION -0.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed a couple containers stored as clean with sticker residue on the outside and touching food contact surfaces when stacked with other containers. CDI: containers placed in the 3 comp sink to be w/r/s. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black buildup. -1.5-

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 containers of spices with no labels. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed washed avocados with original stickers on the outside. EHS discussed with PIC of possible cross contamination from the stickers. CDI: avocados were taken back to rewash and stickers removed. -0-

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 an in-use knife stored between the flip top unit and prep table at the cook line. EHS discussed with PIC and removed the knife to the 3 comp sink. -0.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a couple containers wet stacked. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the bar hand sink. CDI: paper towels provided.

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 bar dish machine dispensing chlorine sanitizer at 10ppm. CDI: dish machine primed and is now reading 50ppm-100ppm. -1.5-

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 please visit: http://meck.co/FoodSafety 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 . Observed half of a container of smoked shrimp(7/12) in the tall reach in dated past 7 days. CDI: shrimp voluntarily discarded. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed pan of raw ground beef stored over ready-to-eat corn and sliced cheese in the prep reach in on the cook line. CDI: items rearranged 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed a box of unwashed grapes stored over ready-to-eat corn in the walk in cooler. CDI: items rearranged. -1.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed a utensil and metal pan stored as clean with food residue. CDI: items placed in the dish pit to be w/r/s. -0-

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 salsa over ice at the server station over 41F. Per PIC, salsa was placed out there about an hour ago. CDI: pan of salsa placed in the walk in cooler to quickly cool. -1.5-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed no labels on chemical spray bottles. CDI: spray bottles labeled. -0-

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety 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 . Observed pans of chicken that was taken out to shred, placed in the walk in cooler tightly closed and stacked. CDI: EHS discussed with PIC and vented pans. REPEAT VIOLATION -1-

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 bar utensils stored in a container of stagnant water. -0-

5-205.15 Maintain a plumbing system in good repair. Observed water leak at 3 comp sink faucet. Per PIC, a ticket was placed today for maintenance to come repair it. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed dish machine at the bar dispensing chlorine sanitizer concentration less than 50ppm. Per PIC, dish machine has been running a couple cycles already before inspection. CDI: dish machine primed and is now at a concentration between 50ppm-100ppm. -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. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed 2 deep white tubs and 2 metal pans of H. Salsa in the walk in cooler at 47F. Per PIC, salsa was made yesterday (2/6). CDI: all salsa was voluntarily discarded. -1.5-

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed H. Salsa in the walk in cooler cooled in deep white tubs and deep metal pans. Per PIC, cooling method of salsa was to store it in the deep white tubs and leave it uncovered for a couple hours then cover it. EHS suggested to use ice wands to help speed up the cooling process or use shallow pans to cool quickly and also temp it to make sure it gets to 41F or below. CDI: salsa was voluntarily discarded -0.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans wet stacked. Ensure all dishes are fully air dried before stacking. -0-

4-501.11 Maintain equipment in good repair. Observed several torn gaskets in the kitchen. Recommend to replace. Observed shelving in the walk in cooler rusting. Recommend to repair or replace. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the Studio hand sink. CDI: paper towels provided -0-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw burger and raw chorizo stored in between cheese and ready to eat corn in the prep cooler at the cook line. CDI: items were reorganized. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico, lettuce, pork, guacamole, house made sauces with sour cream, sour cream, cheese all over 41F. Unit ambient air temperature is 56F. PIC stated that all items in the unit is stored there overnight. All TCS foods in the unit has been voluntarily discarded. PIC stated their mechanic has been called to come fix it. VR within 10 days to ensure unit is working properly and holding 41F or below. -1.5-

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 pan full of fingerling potatoes (9/24), a container of brisket juice (9/23), and a couple containers of pork juice (9/24) dated past 7 days. CDI: All items past 7 days has been voluntarily discarded. -1.5-

3-501.13 Use approved thawing methods. Observed 2 tubs of raw shrimp thawing in stagnant water on the prep sink. CDI: shrimp was moved to continue thawing in the walk in cooler since cold water temperature was at 79F. -0-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp wiping cloth stored on the side of the sani bucket. CDI: Regulator submerged the damp wiping cloth in the sanitizer. REPEAT VIOLATION -0.5-

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed several boxes of unwashed fruits stored over ready to eat foods in the walk in cooler. CDI: PIC rearranged storage order. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed the meat slicer, a whisk, and a knife with food debris stored as clean. CDI: PIC broke down meat slicer to be cleaned, whisk and knife were brought to 3 comp sink to w/r/s. -1.5-

7-201.11 Store toxic materials to avoid contamination. -P Observed 3 chemical bottles stored by single service paper/plastic cups and liquor bottles at the bar. CDI: PIC removed and stored at designated chemical area. -1-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wiping cloths used to clean surfaces stored out of sanitizer. -0-

4-501.11 Maintain equipment in good repair. Observed torn gaskets in flip top unit. PIC stated new gaskets are arriving in the next couple of days and will be replaced when arrived. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer at three compartment sink with a concentration of less than 50ppm. CDI - PIC drained and refilled the three compartment sink with quat sanitizer with a concentration of 200 ppm. -REPEAT- -3 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of frozen fish stored on floor of walk in freezer. Observed ice bin left open when not in use. Protect ice from splash, dust, and potential sources of contamination. CDI - PIC moved boxes of fish to nearby shelving. Ice bin was closed by regulator. -1 point-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working cook line, in the act of food preparation, and handling utensils without wearing hair restraint. CDI - PIC provided hair restraints for employees. -0.5 points-

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed box of doughnuts stored on top of cleaned utensils in food prep area. Store employee food in an area away from equipment, food, and utensils. CDI - PIC moved box of doughnuts to designated area. -0.5 points-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handwashing sink close to ice machine used as a dump sink for ice. CDI - Ice was removed by regulator. -0 points-

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed bar dish washing machine with a chlorine sanitizer concentration of 0ppm. CDI - PIC called a technician who offered support over the phone. Dish machine was repaired and chlorine sanitizer concentrations were 100ppm. -REPEAT- -1.5 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed black beans, pinto beans, cooked corn, cooked steak, cooked chicken, pico, and cooked pork holding at temperatures between 49F and 52F in walk in cooler. Cooler was found to be malfunctioning. CDI - PIC voluntarily discarded cooked food items and a technician has been called to fix walk in cooler. A VR to check the status of the cooler has been scheduled for the following day 8/12/2020 -REPEAT- -3 points-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometers in establishment during inspection. PIC stated that a thermometer will have to be purchased. A VR has been scheduled for no later than 8/21/2020 to determine if establishment was able to obtain thin probe thermometer. -0.5 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed abundance of flies in kitchen and food prep area. Recommend using preventative measures to prevent insect infestation. -0 points-

4-501.11 Maintain equipment in good repair. Observed walk in cooler holding at 52F during inspection. Items temped in walk in cooler ranged from 49F to 52F. PIC has called a technician to repair walk in cooler. A VR to check the status of the cooler has been scheduled for the following day 8/12/2020 -1 point-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee's opened drink stored on shelving with plates and dishware. Recommend designating an area for storage of employee possession in a location that avoids contamination of food or food contact surfaces. -0 points-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during reheating, cooling, cold holding, and hot holding procedures were taking place. PIC had a CFPM certificate in his possession that had expired on 2/3/2020. -2 points-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer bucket behind bar with a quaternary ammonium concentration of less thatn 50ppm. CDI - PIC replaced sanitizer with quarternary ammonium concentration of 50ppm from three comp sink. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked corn, cooked blackbeans, cooked garbanzo beans, 43F and 47F with date marks of 2/1 and raw beef at 49F stored in flip top cooler on prep line. PIC did not know how long raw beef was stored in flip top. CDI - PIC voluntarily discarded items. -1.5 points-

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 trays of cooked/roasted Poblano peppers on a speed rack in walk in cooler without date marking. PIC stated that the items were cooked the day prior. CDI - PIC put proper date marks on trays. 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 metal container of carnitas in reach in cooler with a prepared date mark of 1/28. CDI - PIC voluntarily discarded the item. -1.5 points-

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 stored in ice machine with direct handle contact with ice. CDI - PIC removed scoop and properly stored in a dry place. -0 points-

4-501.11 Maintain equipment in good repair. Observed gaskets in need of replacement on prep unit 1, and grill drawers . 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board on prep unit 2 in need of replacement or resurfacing.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids damaged and in need of replacement or repair.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine reading 0 ppm chlorine sanitizer during inspection. PIC then realized that the feeder tube was pulled up and out of the sanitizer solution, creating a break down in the feed. CDI: Tube lowered into sanitizer and machine primed until it read 50 ppm chlorine.

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 guacamole and stuffed peppers prepared earlier today cooling in a flip top unit rated for holding on front line. CDI: Both products relocated to the walk in freezer to rapidly chill to 41F or below.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee wearing a watch while handling food.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two red cutting boards (for meats) deeply scarred and in need of replacement.

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign posted in men's restroom. CDI: PIC printed sign and posted in restroom.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed al pastor holding between 130F and 133F in hot box. PIC stated that it is likely that product lost temp during the process of cutting from the spinner and transferring to hot box. CDI: Al pastor reheated to 180F on grill.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabelled bottle of Simple Green and degreaser on back storage rack across from mop sink with no labels. CDI: Both products labelled.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use take out boxes stored on top shelf in kitchen area with food contact surface facing up. CDI: Box oriented to cover food contact surface.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed diced potato in hand sink on cook line at beginning of inspection. CDI: Employees directed not to dump food in hand sinks and potato removed.

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 Obsverved heavy cream dated for 07/11 in walk in unit, salami dated for 06/27 in cold drawer on cook line, and hot dogs dated for 07/12 holding at 43F on cook line. CDI: All out of date products were voluntarily discarded. 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 Observed cooked shrimp at 71F cooling in reach in unit rated for holding on cook line. CDI: Shrimp spread out on sheet pan and placed in walk in to cool properly. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed that leftmost steam well had been turned off during lunch service and all items in it were holding below 135F. CDI: All out of temperature items were voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all items in the middle flip top unit holding between 48F and 52F. PIC believes that someone accidentally moved thermostat during cleaning this morning. CDI: All TCS foods were voluntarily discarded (except for pico and guac that had been made within the hour) and the unit was swapped out with a spare in the back until it can be confirmed that unit is working properly. VERIFICATION REQUIRED within 10 days to determine long term compliance.

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 foods on cook line with no date marks, including hot dogs, brie, ham, and milk. CDI: All items were dated with open dates by PIC. PIC was informed that soft cheeses and any RTE product once opened must be date marked. 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 Observed queso cooling in a deep metal pan in walk in with no stirring to disrupt the top layer of hardened cheese. CDI: PIC had queso stirred regularly for the rest of inspection to bring down temp below 70F.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers on them after wash process. Ensure that stickers are removed and avocados washed prior to use.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups at bar area and at server station displayed with lip contact surface exposed to potetial contamination from air.

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 caulking loose from right drainboard of dish machine and minor black residue forming along wall. Ensure that water using fixtures are firmly sealed to walls to eliminate potential mildew buildup.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer concentration in sanitizer buckets below 200ppm Quat. CDI, PIC replenished sanitizer. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed cups at bar area and in server station with food residue as well as lip stick stains.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed garlic oil at 68F near range. PIC stated garlic oil made in house was not under temperature control. PIC stated garlic oil will be placed in TPHC. CDI, procedure will be email with inspection. CDI, PIC voluntarily discarded garlic oil. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chorizo at 117F in hot box. PIC stated chorizo had been in hot box since 11 am, at 2pm. CDI, PIC voluntarily discarded chorizo. Repeat-improvement.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed most foods in main cook line without a date mark. Ensure date marks/dates from large batches follows product once it is divided. VR

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in low concentration sanitizer.

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

2-301.14 Wash hands before donning gloves and between gloves uses. -P 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 dish washer handle soiled utensils, remove gloves, rinse hands with prewash sprayer, wipe with a rag and then put on new gloves to begin handling clean utensils. Stopped. PIC directed him to correctly wash hands.

6-301.14 Post a handwash sign at each handsink. No hand wash signs were posted in facility. Left spanish and English signs to be posted.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employees walking around the kitchen with gloves on. Once a task is completed, they need to remove gloves. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed vegetables stored above washed vegetables (e.g. cabbage for slaw) in walkin cooler. Rearranged. 3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw pork stored under raw, sliced beef in walkin cooler. Moved pork above beef.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken adobo at 99F and pork at 118F in hot box. Removed and reheated above 165F and placed back in hot box.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salsas on salsa bar at 45-48F. Ice had melted so it was not touching sides of pans. Stirred product and added ice to cover all sides of pans.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Ceviche on menu had an asterisk and the bottom of the menu says *raw fish but there is no advisory statement. Return visit required.

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 pico made today in a very large, plastic container with lid at 44F (still cooling). Observed jalapeno cream in a plastic container with lid at 46F (still cooling). Facility will no longer use the large, plastic container for pico. They separated into 2 smaller containers. Cream was placed in a shallow metal pan and placed uncovered on speed rack.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in the facility. Facility has added fly light in kitchen but air curtains still need to be running at all times.