GO GO EMPANADAS

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager on site during inspection. Repeat For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. OBSERVED employee eating and drinking on prep table. CDI. Education was provided on where to eat in the establishment.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed heavy build up on both thermometers in the kitchen. CDI. PIC discarded the thermometers. Both were not working. 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 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed items in the WI without dates. PIC voluntarily discarded. Date marking will be checked during visit. To ensure continuous compliance. Facility will need to create a risk control plan for date marking. 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 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 multiple items with expired dates. CDI. PIC indicated they were cooked yesterday and dated. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . EHS observed no working thermometer in establishment. 10 day VR will be conducted. -.5 Points

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 one large container of sugar without a label. -CDI- PIC labeled the container of sugar. repeat

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored on prep table.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager on site during inspection. Repeat For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towel at front hand sink. CDI-PIC provided paper towel. Repeat

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed all the items on the display case below 135F. PIC voluntarily discarded. Will be back next week to check on the unit 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 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed items in the WI without dates. CDI. PIC voluntarily discarded. 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 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 multiple items with expired dates. CDI. PIC voluntarily discarded. 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 .

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 one large container of sugar without a label. -CDI- PIC labeled the container of sugar. (0 pts)

4-501.11 Maintain equipment in good repair. Observed rusty on shelves.- Observed damaged handle on RIF and torn gasket on the WIC. Repair the necessary items. 4-501.11 Maintain equipment in good repair. Observed the hot case upfront unable to hold temperature. Repeat

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager on site during inspection. Repeat For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. EHS observed FOOD ITEMS in front of hand sink. CDI PIC removed chair. Repeat

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed multiple items with mold on some without dates in the WI. CDI. PIC voluntarily discarded. Repeat 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 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) 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 one large container of sugar without a label. -CDI- PIC labeled the container of sugar. (0 pts)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food items stored directly on trash can. Cdi. Pic removed.

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

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

4-501.11 Maintain equipment in good repair. Observed rusty on shelves.- Observed damaged handle on RIF and torn gasket on the WIC. Repair the necessary items.

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 on one of the ceiling tiles in the kitchen.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored on prep table.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager on site during inspection. CDI-CFPM arrived within the last 30 minutes of inspection For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. EHS observed FOOD ITEMS in front of hand sink. CDI PIC removed chair. -0 Points 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel at hand sink during inspection. CDI. PIC provided one.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P. OBSERVED facility using multiple use equipments for customers without a dish machine and washing taking place in the 3 comp sink. CDI. PIC discontinued the process and will only be done if a dish machine is used. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple items in the RI at temperatures above 41F. CDI. PIC voluntarily discarded. Repeat 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 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed multiple items with mold on some without dates in the WI. CDI. PIC voluntarily discarded. Repeat 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . EHS observed no working thermometer in establishment. 10 day VR will be conducted. -.5 Points

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed soiled gasket on the WIC and also cleaning needed in shelves in the WI. Increase cleaning frequency. (0 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled deli slicer under a prep table in the kitchen. PIC stated that they had not used the deli slicer in a while. -CDI- PIC cleaned the deli slicer. (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: 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 cooked sweet plantains, cooked corn and milk in the prep top unit without any date markings. -CDI- PIC correctly date marked the necessary items and voluntarily discarded the milk. REPEAT*** (3 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 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 one large container of sugar without a label. -CDI- PIC labeled the container of sugar. (0 pts)

4-501.11 Maintain equipment in good repair. Observed damaged handle on RIF and torn gasket on the WIC. Repair the necessary items. REPEAT*** (1 pt)

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed plastic container acting as a utensil to scoop out rice in direct contact with the rice while being stored in the WIC. -CDI- PIC removed the plastic container and scooped out the rice contaminated by the container. (1 pt)

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 milk in the prep unit, cut watermelon, cantaloupe, honeydew, cooked yuca, and cooked plantains in the WIC without dates. PIC stated that those items were opened/made 2 days prior. -CDI- PIC placed dates on all necessary items. REPEAT*** (3 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 a plastic container acting as a utensil to scoop out rice in direct contact with the rice. -CDI- PIC removed the container. (0.5 pts)

4-501.11 Maintain equipment in good repair. Observed broken handle of standing RIC in the kitchen. Repair handle. REPEAT *** (1 pt)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed soiled gasket on the WIC. Increase cleaning frequency. (0 pts)

6-301.14 Post a handwash sign at each handsink. Observed no hand washing sign in restroom. CDI - Hand washing guidance provided to facility during inspection. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed soiled tongs and blade on can opener affixed to prep table stored clean with heavy food debris. CDI - Both utensils placed at 3 compartment sink to be cleaned and sanitized. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg, How to Test Sanitizer: https://youtu.be/y0SjmnabFaY and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed beans hot holding at 110 F in warmer. PIC discovered that the warmer’s thermostat was low and increased to high. CDI - PIC transferred beans to stove top and reheated to 175 F. -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.

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. EHS observed multiple trays of empanadas filled with TCS ingredients cold holding between 43-45 F. Refer to temperature observation chart. PIC states that these were prepared yesterday and had not been taken out for today. CDI - All products > 41 F voluntarily discarded by PIC. -3- Recommend implementing cold logs to ensure TCS foods are at 41 F or less in cold 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.

REPEAT VIOLATION: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed pre-cooked chorizo, diced sausage in prep top with out date labels, cut honeydew, cantaloupe, watermelon and ham in the walk-in cooler with no date label. PIC states that these were first used yesteday. CDI - PIC allowed to date labeled products accordingly. 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 spinach and mozzarella sticks being held past 7 day requirement (8/14-8/20 and 8/7-8/13, respectively) and no date marking on rotisserie chicken. CDI - All items voluntarily discarded by PIC. -3- EHS discussed with PIC about FIFO procedures. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

REPEAT VIOLATION: 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed an unidentifiable in-use chemical spray bottle. CDI - PIC identified substance as bathroom cleaning agent and product labeled. -2-

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 mini tongs used for empanadas at front counter stored inside of handwoven basket. CDI - Attendant removed tongs for washing. -0-

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed broken handle on standing reach in freezer and damaged gaskets at walk-in cooler, 2-door standing reach-in unit, standing reach-in freezer and 2-door standing reach-in unit behind the front counter. Repair. -1-

5-501.17 Provide a covered waste bin in female restrooms. Observed restroom not providing a covered waste bin. -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 EHS observed employee wash hands then turn off faucet with bare hands. EHS educated employee on proper handwash. CDI employee rewashed hands. -2 Points 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 .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. EHS observed chair in front of hand sink. CDI PIC removed chair. -0 Points

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed garlic sauce and pink sauce in reach in cooler behind cash register cold holding above 41F. PIC states that employees have been going in and out of reach in frequently. CDI sauces were placed in freezer to cool quickly to 41F. -1.5 Points Repeat EHS observed multiple TCS foods in flip top cooler at 50F. EHS noticed that flip top cooler is not functioning properly. All foods in flip top were voluntarily discarded by PIC. EHS will follow up to ensure flip top cooler has been repaired. EHS advised PIC not to use cooler until fixed. 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 EHS observed sliced ham and milk in WIC with no date label. PIC states that ham was cut last night and milk was opened two days ago. CDI PIC date labeled milk and ham. -1.5 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf EHS observed a spray bottle with written label. CDI PIC correctly labeled spray bottle. -1 Point

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . EHS observed no working thermometer in establishment. 10 day VR will be conducted. -.5 Points

4-501.11 Maintain equipment in good repair. Observed broken handle on reach in cooler, broken light bulb inside WIC and flip top cooler not working properly. PIC states that work order has been submitted for flip top cooler. -.5 Points Repeat

6-303.11 Provide required lighting intensity. EHS observed dim lighting due to broken light bulb in WIC. -.5 Points

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager on site during inspection. CDI-CFPM arrived within the last 30 minutes of inspection For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed PIC walk into facility and handle single service items to assist with removing out of temperature cheese sticks before washing hands. CDI-PIC discarded single service item and properly washed hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towel at front hand sink. CDI-PIC provided paper towel

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 breast stored over raw steak in low boy. CDI-PIC rearranged storage order. -REPEAT VIOLATION- 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 watermelon and cantaloupe above ready to eat diced pineapple and cooked sausage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener stored clean with food debris on blade. CDI-Can opener was placed at 3 compartment sink to be cleaned and sanitized. -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: 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 .

3-501.14(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 single serve containers of beef soup cooling while stacked and covered in walk in cooler and not meeting the 6 hour cooling rate. PIC stated beef soup was prepared sometime before noon and EHS observed soup at 59F at 6pm. CDI-PIC discarded containers of soup 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cheese sticks hot holding at 121F in front display warmer. CDI-PIC reheated cheese sticks to 165F. 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 raw steak cold holding in low boy at 58F, sausage in flip cooler cold holding at 46F, and pink sauce and garlic sauce cold holding at 49 and 48 on the counter top. Ingredients in Pink sauce and garlic sauce contained mayo, egg and other TCS foods. CDI-PIC discarded beef and placed sausage and sauces in walk in cooler and reach in cooler to rapidly cool considering food employee recently pulled containers of sausage out for use and sausage went out of temperature during use and pulled sauces out 30 minutes prior for use and forgot to put them back into the Reach in cooler. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 several single service beef soup containers cooling while stacked and covered in walk in cooler. CDI-Soup was discarded due to not meeting 6 hour cooling time. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in back of house kitchen. Contact pest control for removal of flies.

4-501.11 Maintain equipment in good repair. Observed release button in walk in cooler broken and detached from walk in cooler. -repair

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed Food employee with one glove on and one bare hand and using bare hand to place recently prepared empanadas into containers for customers order. CDI-PIC informed food employee to not handle ready to eat foods with bare hands and food employee discarded RTE empanadas touched with bare hands, removed gloves and washed hands, and donned new gloves on both hands. 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

6-301.11 Provide soap for handwashing at each handsink. -Pf. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed front hand sink without paper towels. CDI: Paper towels were placed at front hand sink. -REPEAT VIOLATION-

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 breast stored over raw steak in low boy. CDI-PIC rearranged storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener stored clean with food debris on blade. CDI-Can opener was placed at 3 compartment sink to be cleaned and sanitized. 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 corn on the cob and shredded chicken in flip top and milk in low boy without date marking. PIC stated corn was removed from freezer and placed into flip top cooler yesterday, and shredded chicken and carton of milk were both opened or prepared yesterday. CDI-PIC placed dates on items with yesterdays date. -REPEAT VIOLATION- no point escalation due to noticeable improvement overall on date marking. 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 . 3-501.18 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 small container of macaroni noodles in walk in cooler dated 8/8/2023 and held past 7 day date marking. CDI-PIC discarded macaroni noodles. 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 working spices of foods near grill without labels. CDI-PIC labeled items Flour, salt, and pepper.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cleaning needed on inside and outside of microwave with grease and dried food debris as well as counter top where microwave is sitting on top of.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager onsite during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed facility without employee health documentation. CDI: EHS emailed information. EHS will conduct long term compliance visit.

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 food employee wash hands for less than 5 seconds and proceed to put on gloves and handle empanadas. CDI: Food employee removed gloves and washed hands for 20 seconds. 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.

5-202.12 Provide at least 100F water at hand sinks. Observed front hand sink at 73F. Repair. 6-301.11 Provide soap for handwashing at each handsink. -Pf. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed front hand sink without soap or paper towels. Observed back hand sink without paper towels. CDI: Paper towels and soap were placed at hand sinks 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed soap dispenser inside back hand sink at beginning of inspection. CDI: Item was 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 41F. -P. Observed rice at 110F after 1.30 hours of cooling according to PIC. In an effort to quickly cool to below 70F in 30 mins, rice was placed in an ice bath. After 30 mins rice was 92F. CDI: PIC voluntarily discarded item. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed potato and ground beef empanadas sitting out on the counter below 135F. According to PIC empanadas have been out of temperature for one hour. CDI: Empanadas were reheated to above 165F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed multiple pans of empanadas in glass door reach in cooler without dates. VR required within 10 days. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed rice cooling in pot sitting at room temperature. CDI: PIC and EHS discussed cooling methods. 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 .

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed plastic containers without handles being stored in rice and sugar.

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 freezer door covered in Saran Wrap and cardboard. Observed prep table top and shelf covered in aluminum foil.

REPEAT 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed facility without employee health policy. CDI: EHS provided paper documents.

REPEAT 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 facility without written vomit/diarrhea clean up plan. This is 4th consecutive inspection without documentation. CDI: EHS provided paper documents. Long term compliance visit will be made.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee crack a raw shell egg and then proceed to handle utensils and empanadas without changing gloves. CDI: Food employee changed gloves and washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed raw beef sitting in prep sink above 41F. PIC stated that the beef was out of temperature control less than 4 hours. CDI: PIC moved beef to walk in cooler to cool. 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 .

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 pizza empanadas cooling at a rate of 0F/min, and Greek empanadas cooling at a rate of 0.04F/min. Items were cooling in glass door reach in cooler. CDI: PIC moved empanadas to walk in cooler to quickly cool. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed crab and shrimp thawing on drainboard of prep sink at room temperature. PIC stated items had been thawing for around 20 mins. CDI: PIC turned on water to submerge items and thaw using running water.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed Arepas and empanadas in grab n go freezer in dining room with only a label stating the facility name. PIC stated they are waiting on labels that include all other needed information. CDI: PIC removed items from gran n go freezer.

REPEAT 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed facility without employee health policy. CDI: EHS provided employee health policy

REPEAT 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 Facility without written procedures for vomit/diarrhea clean up. CDI: EHS provided documents.

REPEAT 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed both hands sinks without paper towels. CDI: PIC stocked both hand sinks with paper towels.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed beef and cheese empanadas holding in hot cabinet at front below 135F. CDI: PIC voluntarily discarded items.

REPEAT 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 a pan of chicken Parmesan, go go and Mac and cheese empanadas in reach in cooler with incorrect prep dates. Observed rice pudding in reach in cooler without dates. CDI: PIC voluntarily discarded items. *Facility has improved date marking since last inspection*

REPEAT 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 containers of oil near grill not labeled.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed only employee health poster. CDI: EHS provided employee health documentation

REPEAT 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 procedures for vomiting/ diarrhea clean up. CDI: EHS provided document

REPEAT 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towel dispenser at back hand sink jammed. CDI: Food employee fixed paper towel dispenser.

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 unwashed tomatoes and avocados being stored above milk and empanada dough.

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 quat at 3 comp sink reading 0 ppm. Facility is using chlorine bleach to sanitize until quat/dispenser is fixed. VR required within 3 days. REPEAT 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 can opener blade with buildup on it. CDI: PIC placed can opener to be washed.

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: 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 sliced tomatoes and opened ready to eat sausage in prep top without dates. All empanadas in reach in cooler were not dated and 3 trays of empanadas in the freezer were not dated. PIC knew when items were prepared and started dating items. VR required within 10 days to ensure items are being properly dated. REPEAT 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 one container of chicken stew with two date labels on it. PIC knew when it was prepared. CDI: correct label was placed on item.

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 near grill not labeled. CDI: food employee labeled containers.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple of small flying insects in the kitchen.

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

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two cutting boards in need of replacing/resurfacing. CDI: PIC voluntarily discarded cutting boards

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

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 No vomit/diarrhea clean up plan at establishment. CDI - PIC educated on told to print off sample policy off website. 0 pts.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee water bottle on prep table and employee thermos on dry storage shelf above dry ingredients. Store employee drinks in a separate area, such as a low shelf or the office. 0 pts.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Employee observed going outside and did not wash hands after re-entering establishment before touching clean dishes. CDI - Employee instructed to wash hands and did so correctly.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at both hand washing sinks at start of inspection. CDI - PIC placed paper towel rolls at both hand washing sinks. 0 pts.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . PIC states that empanada press is only washed wish soap. All utensils and food-contact equipment must be sanitized after washing. CDI - PIC educated on requirement. // 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 . Can opener blade had multi-day buildup on it. CDI - PIC took to 3-compartment sink to be washed. 0 pts.

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 . Rice measured 52F in walk-in cooler. PIC could not figure out why rice would be above 41F. CDI - Rice voluntarily discarded by PIC. 0 pts.

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 . Sofritas in walk-in cooler was date marked as being prepared on 5-20. Rice and meat mixture in walk-in cooler was date marked as being prepared on 5-26. Discard TCS ready-to-eat foods within 7 days of preparation. CDI - Both items 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 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 . All empanadas in upright cooler and walk-in cooler were not date marked. Condensed milk, cooked mixed vegetables, and pineapple salsa were not date marked in walk-in cooler. Sausage and black sausage in sandwich cooler were not date marked. Empanadas in freezers were not date marked. CDI - PIC knew dates items were prepared so he date marked items. REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 1 bottle of cleaning chemical was not labeled. CDI - PIC labeled bottle. 0 pts.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Imitiation crab meat thawing on prep table at ambient air temperature. TCS foods must be thawed under refrigeration, under running water that measures 70F or less, or as part of the cooking process. CDI - Imitation crab meat moved to walk-in cooler to continue thawing. 0 pts.

3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. // 3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Empanadas in grab and go freezer do not have allergens listed or the ingredients on them. VR - Verification required within 10 days that establishment is placing allergens on labels. // 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. Contains of salt, pepper and sugar are not labeled.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Self-closure needed on back door. All outer openings to establishment must be self-closing. 0 pts.

4-501.11 Maintain equipment in good repair. Torn gasket present on walk-in cooler door (repeat). Handle missing on microwave. Repair/replace listed equipment. // 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. Pot found with no handle. Replace. 0 pts.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Establishment is using chlorine sanitizer and does not have test strips. VR - Verification required within 10 days that establishment acquires chlorine test strips.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee cell phone on back prep table. Designate a separate area for employee personal items. 0 pts.

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: 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 pulled beef and chicken not dated in the reach-in cooler. Corrected during the inspection (CDI) - PIC knew when the items were prepared and the date was added.

4-501.11 Maintain equipment in good repair. - Observed torn gaskets in reach-in cooler.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Priority violations such as cold holding and hot holding observed during inspection. Points will be deducted on next inspection if repeated.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Beef empanadas and rice observed hot holding on prep counters below 135F. CDI. Discarded by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Several food items in WIC observed above 41F. CDI. Food items discarded by PIC. Repeat violation. Risk control plan may be required if repeated on next inspection.

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 Cooked beef, cooked beans, and prepped empanadas observed with no date marking. CDI. Discarded by PIC.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Walk-in cooler holding ambient air of 43F. All food times checked were 42F-47F. Facility has voluntarily closed until cooler repaired. EHS will verify that cooler is functioning properly no later than 10/15/21.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Empanada puff pastry observed on floor in WIC. Smoothies observed being prepped on counter next to handsink without barrier.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. A few wet wiping cloths observed on counters.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one present at time of inspection that’s a certified food protection manager. Repeat.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels missing at handsink in kitchen. CDI. Paper towels obtained.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Several foods (see temperature chart above) observed cold holding above 41F. PIC had no knowledge of last time food was holding at 41F or below. CDI. PIC voluntarily discarded all food out of temperature.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Walk-in cooler and two large door reach-in coolers observed not holding adequately during inspection. Facility has voluntarily closed until equipment is functioning properly. EHS will verify no later than 7/23/2021 that equipment is holding food at proper temperatures.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed certified PIC not present. CDI by instruction.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P - Observed staff wash, rinse, but not sanitize equipment at 3 compartment sink when processing / washing equipment. CDI by instruction. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Proper use of 3 compartment sink discussed with staff for washing equipment.

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 large covered pot of chicken noodle soup cooling from day before according to PIC in walk in cooler remaining at 51 degrees F. CDI, chicken noodle soup voluntarily discarded by PIC.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed rice hot held in steamer at 112 degrees F. CDI, rice reheated to 172 degrees F while on-site.

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 chicken noodle soup not cooled properly and in deep covered container from night before. CDI, soup voluntarily discarded by PIC.

3-307.11 Miscellaneous Sources of Contamination - C- Observed food employee prepping empanada and tray for preparation stored on garbage can. Use proper prep tables as prep surfaces to avoid potential contamination.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food employee towel drying equipment after washing at 3 compartment sink.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee beverage stored on prep table near back exit door.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed food employee turn faucet off with their bare hands. CDI by instruction.

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 container of chicken, 2 containers of beef and cut tomatoe not date marked. CDI ,foods voluntarily discarded by PIC. Repeat.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed split gasket on tall reach in freezer unit. Repair.

4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF - Observed wash water at wash vat of 3 compartment sink at 102 degrees F while employees manually washing equipment at 3 compartment sink. CDI, sink refilled to hot detergent water above 110 degrees F. Repeat.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified PIC on site at time of inspection. CDI by instruction. Repeat.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee handle raw beef with gloves then handle clean equipment with same gloves. CDI by instruction.

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 bean and rice cooling from day before in deep covered container and above 41 degrees F. See temperature observations above. CDI, foods voluntarily discarded by PIC and proper cooling methods discussed with PIC.

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 rice pudding and cut fruit juice with made with cut melon prepared over weekend not date marked. Observed raw beef with date of preparation of 7/21 and cooked apples with date of preparation of 7/22. CDI, PIC voluntarily discarded foods. Repeat.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed no consumer advisory posted for Bandeja Paisa entree that contained undercooked eggs that were cooked to order. Repeat. CDI, consumer advisory provided. Improvement made since previous 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 beans and rice cooling in deep covered container from day before and eggs recently prepared and cooling in tightly covered container. CDI, cover removed from eggs that were prepared today and beans and rice voluntarily discarded by PIC.

4-501.110 Mechanical Warewashing Equipment, Wash Solution Temperature - PF - Observed employee washing equipment at 3 compartment sink but wash vat at 97 degrees F for detergent water. CDI

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC did not have ANSI accredited certified food protection manager certification. CDI by instruction.

3-403.11 Reheating for Hot Holding - P - Observed beans and soup reheating in hot hold steam well. CDI, foods transferred to range to reheat and beans reheated to 188 and soup reheated to 193 degrees F. Proper methods and equipment to reheat foods discussed with PIC.

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 chicken, empanada and ham not date marked. CDI, foods voluntarily discarded by PIC. Repeat.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Per communication from PIC on last inspection steak offered uncooked per request from consumer. CDI by instruction to ensure complete consumer advisory on menu that includes DISCLOSURE statement such as "These items are cooked to order" or These items may contain undercooked animal food". Current consumer adivosry has + symbol and REMINDER statement but no DISCLOSURE statement. Grilled steak still not identified with proper consumer advisory on menu or identified with +. Observed no consumer advisory on menu board. Repeat. Vr to ensure proper consumer advisory provided if offered undercooked. PIC stated new menu's ordered. Contact information provided to PIC to review menu before printing if possible.

7-102.11 Common Name-Working Containers - PF - Observed faboloso and windex not labeled as required in spray bottles. CDI, bottles labeled. 7-201.11 Separation-Storage - P - Observed windex and Faboloso stored over straws on storage rack. CDI, chemicals relocated for proper storage.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Observed no small probe thermometer available. Vr to ensure proper thermometer provided.

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

4-501.12 Cutting Surfaces - C - Observed red cutting board heavily scored and not longer smooth and easily cleanable. Resurface/replace.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw chicken stored next to cooked yuca in prep unit. Observed unwashed produce stored over prepared potatoes in walk in cooler. CDI, foods relocated for proper storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed empanada in tall 2 door reach in refrigerator between 45-49 degrees F. CDI, empanada transferred to walk in cooler to rapidly cool. Observed rice pudding in coca-cola unit behind front counter at 43 degrees F. PIC stated some were prepared today and trays may have been left out. Thermostats adjusted while on-site and units calibrated and working 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 - Observed beef and chicken with date of preparation of 7/8 and 7/5 that operator stated was frozen and then thawed but did not include dates frozen or thawed. Observed sausage in walk in cooler with date of preparation of 6/30. CDI, foods voluntarily discarded by PIC.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Per communication from PIC, steak offered uncooked per request from consumer. CDI by instruction to ensure complete consumer advisory on menu that includes DISCLOSURE statement such as "These items are cooked to order" or These items may contain undercooked animal food". Current consumer adivosry has + symbol and REMINDER statement but no DISCLOSURE statement.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stabilizing cutting board.

6-301.14 Post a handwash sign at each handsink. No handwashing sign posted in rest room. CDI - Adhesive handout hand washing signs lest with PIC to post in rest room.

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. Scoop with no handle stored in dry beans.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs and food debris from low prep cooler door gasket.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee beverage on prep table with food. CDI discarded

2-301.14 Wash hands after activities that contaminate them.-P Observed multiple employees soil gloves then return to food prep with no hand wash and glove change. CDI- instruction provided; gloves removed hands washed

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed soiled cloth and red bucket on front hand sink. CDI- removed

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employees changing tasks and not changing gloves. CDI- through isntruction; gloves changed

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 cooked corn and potatos not date marked. CDI date marked

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of salt and sugar not labeled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on table and not in sanitizer solution.

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 in use utensils in water at room temp.