SHESLEAS PIZZA AND PASTA

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed employee health policy that did not include restrictions and exclusions. -CDI- EHS provided updated copy. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed container of raw pork stored over box of mozzarella cheese in WIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.- Observed raw hamburger patties stored over raw bacon in RIF outside of original packaging. -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 RTE ground beef stored under unwashed vegetables. **REPEAT** -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed no protective covering on chicken, chicken broth, black beans and salsa roja.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed dish machine not in use due to needing repairs. **3-DAY VERIFICATION REQUIRED BY 8/14/26** -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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)./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 no date marks on cut watermelon, chicken, carne asada, and heavy cream in prep unit. Observed cut cabbage date marked 7/30 (discard 8/5), mole date marked 8/5 (discard 8/11), and housemade salsa roja date marked 8/3 (discard 8/9). -CDI- PIC voluntarily discarded items. **REPEAT** -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 2 crawling pests. **REPEAT** **POINTS NOT ESCALATED DUE TO IMPROVEMENT** -1- 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead trapped pests in light fixture at BOH. Remove.

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 plastic ramekin being used to scoop pico de gallo. Ensure to use something with handle and that handle is stored above food. -0-

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 grocery bag being used to store banana leaves. -CDI- PIC removed and placed items in proper packaging. 4-501.11 Maintain equipment in good repair. Observed water pooling in bottom of prep unit and leaking at BOH. Observed lowboy not in use due to not functioning. Observed gaskets in prep unit at BOH in need of repair. Repair or replace. 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 exposed wood being used as legs beneath prep table in dishpit area. Observed exposed wooden cabinets beneath drink dispenser machine and exposed wood in entrance of door going into kitchen. Seal or replace with smooth and easily cleanable surface. **REPEAT** -0.5-

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 touch cheese with barehands. -CDI- EHS educated food employee on no BHC and items were voluntarily discarded. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed black and white microbial growth on mozzarella cheese in pizza prep unit. -CDI- PIC voluntarily discarded items. -1-

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed washed onions stored in original storage crate. Per PIC, crate had not been W/R/S prior to storing washed produce in container. Observed date sticker stored inside of food container with cut zucchini and lettuce. -CDI- EHS educated PIC on ensuring to store clean items in containers that had been W/R/S and PIC re-washed items and placed in properly cleaned container and voluntarily discarded items. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed birria consome stored beneath unwashed produce 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

3-501.17 (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)./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 cut lettuce with no date mark in prep unit. Observed heavy cream and queso fresco in RIC with no date marks. Observed squeeze bottles with housemade salsas with no date marks in drink RIC. Observed rice date marked 4/1/26 (discard 4/7/26). Per PIC, rice was improperly date marked and other items prepared in last 1-2 days. -CDI- PIC properly date marked items. **REPEAT** -3- **OVERALL IMPROVEMENT OBSERVED WITH 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 .

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit. -Pf- Observed thermometer -3F degrees. **10 DAY VERIFICATION REQUIRED BY 4/19/26** -0.5- For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

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 squeeze bottles in display RIC with no labels, 1 squeeze bottle on cook line with no label, and spices labeled “spices”. **REPEAT** -1- **POINTS NOT ESCALATED DUE TO IMPROVEMENT**

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests, especially at BOH near ice machine and dishpit area. Recommended increased pest frequency. **REPEAT** -1-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in chlorine and 0 and 10 ppm. **REPEAT** -0.5-

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored on dry storage shelf. -0-

4-101.17 (A) Wood and wood wicker may not be used as a food contact surface. Observed large wooden spoons. -CDI- PIC voluntarily discarded. 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 gauges and no longer being smooth and easily cleanable. -CDI- PIC voluntarily discarded. -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 exposed wood being used as legs beneath prep table in dishpit area. Observed exposed wooden cabinets beneath drink dispenser machine and exposed wood in entrance of door going into kitchen. Seal or replace with smooth and easily cleanable surface.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed vase stored in handsink at FOH. Observed PIC use handsink to dump horchata. -CDI- EHS educated PIC on proper use of handsink and items were removed and handsinks were cleaned out. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed boxes of raw eggs stored over RTE chicken, cheese and 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)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed birria consome, res (beef), beans, and pizza sauce with no protective covering in WIC. Observed cut cabbage head stored on shelving of prep unit. -1.5-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed chlorine at 0ppm at dish machine due to container being empty. PIC stated facility did not have any additional containers of sanitizer in facility at the time. Observed quaternary sanitzer at 500ppm at 3-comp sink. Quaternary sanitizer pulling from dispenser in high concentrations. -CDI- EHS educated PIC on how to dilute sanitizer. **3 DAY VERIFICATION REQUIRED BY EOD 1/16/2026** **FACILITY TO USE 3-COMP SINK UNTIL NEW SANITIZER IS PURCHASED.** **FACILITY MUST ALSO MAKE REPAIRS TO SANITIZER AT 3-COMP SINK OR DEMONSTRATE THAT THEY CAN PROPERLY PREPARE QUATERNARY SANITIZER** -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 2 bus tubs of shredded mozzarella cheese between 42-44F that was prepared prior night. -CDI- PIC voluntarily discarded items. -0- For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed birria consome (Contains cooked chilis and other TCS items) hot holding at stove at 128F. -CDI- PIC reheated to 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 (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)./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 no date marks on any TCS items in pizza station or prep unit at BOH, milk in RIC with no date mark, feta cheese and queso fresco in WIC with no date mark. Observed items past date mark: queso, condensed milk, 1/7 (discard 1/13), chorizo, lasagna, 1/6 (discard 1/12), birria consome (contains cooked chilis) 1/5 (discard 1/11), penne pasta 1/4 (discard 1/10), housemade sauce containing cooked chilis 12/26 (discard 1/1). Per PIC, items in prep units were prepared prior night and other items missing date marks in the last 1-2 days. -CDI- PIC properly date marked items missing date marks and voluntarily discarded items past date mark. -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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P- Observed pizza being held on TPHC past 4 hour time mark. Pizza was placed on TPHC at 12:10p, time of observation was at 4:44p. -CDI- PIC voluntarily discarded items. -0-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed spray bottle containing orange substance with no label. -CDI- PIC properly labeled items. -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- Observed shredded mozzarella cheese prepared prior day at 42-44F. Items were found cooling in large bus tubs with lids in prep units. Observed pizza sauce cooling in freezer with ice wand with no active stirring. Observed some raw meats prepared today cooling in units with protective coverings in densely packed containers. -CDI- EHS educated PIC on proper cooling methods and items that missed cooling window were voluntarily discarded, other items had lids removed and were separated into additional containers and placed in RIF to facilitate rapid cooling and pizza sauce was stirred. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 items throughout missing labels. **REPEAT** -1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in dishpit area. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC engaging in food prep with no protective head covering. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC engaging in food prep with wrist watch. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in quaternary sanitizer concentration at 500ppm. -CDI- PIC diluted to concentration at 200ppm. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed stickers on avocados. Per PIC, items were washed. Observed PIC using mushrooms out of container that had “wash before use” on label. Ensure stickers are being removed prior to washing. **REPEAT** -0.5-

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 plastic bowl and small plastic sauce containers with no handles being used for scooping rice, peppers and pico de gallo. -CDI- EHS educated PIC on using items with handles and items were removed. 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use tongs stored on oven handle. -CDI- EHS educated PIC on proper storage of in-use utensils and items were removed. -0-

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf- Observed cracked bus tubs and other food containers with tape on cracked surfaces. Observed citrus squeezer chipped, missing a lot of coating. Per PIC, it is used to prepare cocktail sauce. -CDI- PIC voluntarily discarded items. 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 single use containers such as those for ricotta cheese and other items being reused. Observed bread and queso fresco stored in grocery bags. -CDI- PIC voluntarily discarded items. -0- 4-501.11 Maintain equipment in good repair. Observed ice machine not in use due to not functioning. Repair or replace.

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation. -Pf- Observed no replacement chlorine for dish machine. In-use dish machine chlorine container was nearly empty and not observed in dish machine. **3 DAY VERIFICATION REQUIRED BY RETURN VISIT ON 1/16** -0.5-

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 top of dish machine, top of knife magnet, and exterior surface of blender/mixer in need of cleaning. Increased and more thorough cleaning frequency recommended. -0-

6-501.114 Discard or remove any litter or items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. Observed multiple cups, some plates, some blenders not in use, and damaged ice machine not in use. Remove. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal items stored over retail items in WIC, RIC and on top of slicer. -0-

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

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 various spices lacking labels. Label.

3-302.15 Wash fruits and vegetables prior to use. - Observed avocados stored in flip top prep unit with stickers still present. Remove stickers during washing process.

4-502.11(A) Maintain utensils in good repair. - Observed various utensils with damaged handles. Discard.

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 cooked lasagna that had not cooled from 2 days prior to inspection. PIC stated that the lasagna had not been taken out of the WIC. -CDI- PIC voluntarily discarded the slice of lasagna. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed pizza sauce that had not cooled properly from the day before. PIC stated that they used canned sauce then add a few ingredients then cool it down in the WIC. The sauce is never heated. -CDI- PIC voluntarily discarded the sauce. EHS provided coaching for cooling. (1.5 pts) For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico, cut tomatoes, and cut lettuce in the flip top unit across from the grill holding above 41F. Also observed raw steak, raw chicken, and cooked chorizo above 41F in the RIC next to the flip top. -CDI- PIC voluntarily discarded the necessary food items. (1.5 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 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 sauce cooling in a tall covered plastic container in the WIC. Items were unable to reach the correct cooling parameter. -CDI- PIC voluntarily discarded the sauce. (0.5 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. - Pf - Observed shrimp offered undercooked on menu for ceviche. Per PIC, shrimp is only cooked using lemon and not actually heat. No parasite destruction letter available in facility for shrimp. - VR - Verification required within 10 days to ensure parasite destruction letter for shrimp has been obtained from supplier.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed various item stored in WIC and deep freezer lacking covers. Cover all food items not actively cooling.

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 ham and chorizo dated 2/6 in pizza flip top prep unit but items were prepared on a previous day. Ensure date on item corresponds to the date of preparation and not the date the items were placed in a new container. - CDI - PIC corrected date mark labels to accurately reflect date of preparation. 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 .

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. - Observed handsink near entrance to kitchen not sealed to wall. Caulk sink to seal to the wall.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P - Observed 0ppm chlorine sanitizer at dish machine. PIC primed sanitizer and chlorine concentrations of 100ppm were observed. PIC stated dish machine has been having issues with low chlorine concentrations for 2 weeks. Contact technician to assess dish machine. - VR - Verification required within 3 days to ensure dish machine is properly functioning. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf - Observed stickers and sticker residue on various dishes stored as clean. Remove stickers and sticker residue entirely during the cleaning process. PIC moved dishes to dish machine area to be cleaned. - VR - Verification required within 10 days to ensure dishes are being properly cleaned. 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)(1) Maintain TCS foods in hot holding at 135F or above. - P - Observed pork held on grill for tamale prep holding below 135F (see temperature chart) at 1:40PM. Per PIC, pork and salsa was removed from WIC around 10AM to be mixed and prepare tamales. TCS items cannot be out of temperature control for extended periods of time. - CDI - PIC voluntarily discarded pork/tamales. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed various TCS items holding above 41F in flip top prep unit with ambient temperatures of 44-51F (see temperature chart). PIC voluntarily discarded items holding in unit for more than 4 hours and moved remainder of items to RIC or WIC to quickly cool. - VR - Verification required within 3 days to ensure unit has been repaired. *NOTE: Risk control plan (RCP) to be implemented at VR visit due to repeated noncompliance noted with cold holding. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. - P - Observed medications stored on top of paper towel dispenser directly next to prep table. Do not store medications in this location due to the potential of medicine spilling onto food on the prep table. - CDI - PIC moved medications. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. - P - Observed a can of Raid stored near ice machine. Do not use household insecticides in facility. Contact a licensed pest control operator to treat for insects as needed.

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 mole sauce cooling at an inadequate rate of .42F/min in an ice bath. No stirring observed during inspection and ice observed to be almost completely melted. Per PIC, mole sauce had been cooling for an hour upon EHS arrival. - CDI - PIC separated mole sauce into smaller containers and placed in reach-in freezer to quickly cool. 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 various items holding below 135F in steam well and rice cooker (see temperature chart). Per PIC, items had been in hot holding equipment for more than 4 hours. PIC voluntarily discarded items. - VR - Verification required within 3 days to ensure hot holding equipment is properly functioning. 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 - REPEAT - Observed various TCS items holding above 41F in walk-in cooler and two door reach-in cooler on cook line (see temperature chart). PIC voluntarily discarded all items holding in units for more than 4 hours and moved items to other units as an emergency measure. PIC agreed to voluntary closure. - VR - Verification required within 3 days to ensure units have been repaired. *NOTE: Risk control plan will be implemented at next routine inspection if cold holding issues persist. 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 mole sauce and salsa verde cooling in ice baths without active stirring occurring. EHS discussed placing items in small, shallow containers while doing ice baths to allow product to cool more quickly. - CDI - PIC moved mole sauce to reach-in freezer and began incorporating active stirring in salsa verde. 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 .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed raw packaged beef stored over ready to eat foods in 2-door reach-in and container of raw shrimp stored over covered containers of ready to eat salsa inside of the walk-in cooler. No physical evidence of contamination observed. CDI - Storage order corrected. -0- 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 food debris on food contact surfaces of meat slicer which had not been used today. CDI - Meat slicer broken down and relocated to dish pit to be washed, rinsed and sanitized. -0- 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.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed several TCS foods to be > 41 F inside the walk-in cooler and prep top unit. Refer to temperature chart for details. PIC states that the foods were kept in their respective units since last night. CDI - Products voluntarily discarded.-3-

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. Observed incorrect date on lasagna placed inside 2-door reach-in freezer (dated 12/2/23), observed another batch of lasagna with out thaw date and another lasagna held past it’s 7 day requirement (exp: 11/16/23). CDI - Expired product voluntarily discarded and all others correctly date marked by PIC. -3- 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.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two food employees without a hair restraint. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 1 of 2 wiping cloths stored in bucket with sanitizer holding concentration of 0 PPM Cl. CDI - PIC made a fresh sanitizer bucket with proper concentration of 100 PPM . -0-

4-501.11 Maintain equipment in good repair. Observed water pooling inside of bottom prep unit and on flooring underneath. Repair. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust accumulating on ceiling around ventilation inside of the kitchen. 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 large hole in wall between men’s restroom and exit in hallway. Repair.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed employee use hand washing sink to rinse wiping cloth. CDI - Employee educated. -0-

REPEAT: 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. - P. Observed raw chicken stored over raw beef and pork in upright RIF. CDI - PIC rearranged to put raw poultry on bottom shelf where cross contamination could not occur. EHS and PIC discussed about food storage order. Educational material provided during today’s inspection. -1.5- For more information on food storage order please visit: http://meck.co/FoodSafety.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135 F to 70 F; and within a total of 6 hours from 135 F to 41 F. - 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed roasted poblano chile strips (raja) in plastic container cooling in WIC from the night prior with temperature of 45 F. CDI - PIC voluntarily discarded raja. -0-

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed several TCS foods to be > 41 F inside cold holding units. Refer to temperature chart for details. Some items were placed into cold holding prior to inspections while others had been kept in their respective units since last night. CDI - Products from this morning transferred to walk-in cooler, all others voluntarily discarded.***No escalation of points due to notable improvement from previous inspection. -1.5-

REPEAT: 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. 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 no dates on cut lettuce and american cheese. PIC confirmed these items were first used/prepared yesterday and 7/17. CDI - Products date marked.***Points scaled down due to notable improvement from previous 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. 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 inside of lowboy unit which was not date marked. CDI - Product voluntarily discarded by PIC. -1.5-

REPEAT: 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. - Pf. Observed TCS foods (chorizo, cheese, ham, sausage and marinara sauce) at pizza station being held using TPHC without a time stamp. PIC stated that the foods were placed here an hour prior to inspection. EHS verified these products were included on facility’s TPHC procedure form. CDI - Pizza station time stamped. -1.5-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed bucket of quat sanitizer stored on utility shelving unit above single service pizza plates. No physical evidence of contamination observed. CDI - Bucket moved. -0-

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. - Pf. Observed 2x heavily scored cutting boards (tablas de cortar) stored in utensil shelving unit above 3-compartment sink. CDI - PIC removed from premises. -0-

REPEAT: 6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed personal foods co-mingling and stored above retail foods inside upright reach-in and walk-in cooler units. CDI - Personal goods relocated to desginated area. -0.5-

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 shell eggs being stored over pork in standing RI. CDI: PIC rearranged to put eggs on bottom shelf. For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed marinara sauce in flip top, raw proteins in standing RI and multiple items in WIC with temperatures above 41F. PIC stated that marinara was placed in flip top from the WIC a couple hours prior. EHS observed an ambient air temperature of 45F in WIC. Raw proteins and packaged cheeses were moved to RIF to quickly cool. Cooked proteins, cooked plant foods, and opened dairy products were voluntarily discarded. PIC stated that all discarded items were prepared a day before or more and had not been out of refrigeration. VR required within 3 days to confirm walk-in cooler is functioning properly. Facility to voluntarily close until repairs are made and EHS can verify unit is functioning. 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 .

3-501.17 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 no dates on products in fliptop pizza unit or fliptop sandwich/salad unit. PIC stated that the products were cut/ prepared yesterday and some the day prior. PIC stated the days products were prepared REPEAT CDI: PIC date marked all items and discussion with PIC concerning date marking.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed cooked pizza being held using TPHC without a time stamp. PIC stated that pizza was placed here 20 minutes prior. CDI: Pizza case time stamped.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cans of tomato sauce being stored on floor in kitchen. CDI: PIC moved cans to a shelf.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without a hair restraint. CDI: Employee donned hair net.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in fliptop unit with stickers still intact. CDI: PIC instructed to wash avocados and remove stickers during that wash before use. REPEAT

4-501.11 Maintain equipment in good repair. Observed WIC with ambient temperature of 45F. PIC called technician to service unit and state that they will arrive around 4pm. EHS to follow-up with PIC this evening via FaceTime and also in the morning before operation.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust accumulating on ceiling at cook line. REPEAT

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee water bottle being stored on top of pizza boxes. CDI: water bottle was voluntarily discarded.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed dish machine with empty container of chlorine sanitizing solution and no back up containers of solution on sight. PIC stated that the owner should be bringing more dish washer chemicals tomorrow or something this week. Observed a 3 comp sink with a quat sanitizer compartment testing at accurate levels and will be used to sanitize all equipment and utensils until chemicals for dishwasher are delivered. VR required within 3 days to verify chemicals are obtained.

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 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 two large batches of birria sauce in plastic containers cooling in WIC from the night prior with temperatures above 41F. Observed shredded meat cooked the day prior in RI unit with temperatures above 41F. CDI: PIC voluntarily discarded birria sauce and shredded meat

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 no dates on products in fliptop pizza unit or fliptop sandwich/salad unit. PIC stated that the products were cut/ prepared yesterday and some the day prior. PIC stated the days products were prepared CDI: PIC date marked all items. 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 batch of cooked wings in chest RI cooler and batch of wings in WIC both with preparation date of 01/20/2022. CDI: PIC voluntarily discarded both batches of wings.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed bottle of acetaminophen medication being stored on drying rack where dishes were kept. CDI: PIC relocated medication to first aid box. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed container of pesticide not for commercial food use being stored near can wash. PIC stated that they have a regular approved pest control company and EHS confirmed this through invoiced. CDI: Pesticides removed from premises.

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 two large batches of birria sauce cooling from the night before in WIC in deep plastic containers and covered with lid. Observed large batch of shredded meat cooling from the night before in fliptop RI cooler. REPEAT CDI: PIC voluntarily discarded products and education was provided about effective cooling methods.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in fliptop unit with stickers still intact. CDI: PIC instructed to wash avocados and remove stickers during that wash before use.

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

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 box of Styrofoam cups being stored on floor behind counter. CDI: PIC moved box to a shelf.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust accumulating on ceiling at cook line.

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 tags oyster tags not stored in chronological order. Tags being kept in a folder and are getting out of order. EHS advised PIC to get a small file box to keep tags in chronological order. REPEAT -2 Verification needed 12/31/22

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 meat slicer with food debris on bottom side of blade, Observed black buildup on shield in ice machine.- 1.5

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 noodles, blue cheese and ranch dressing, and Feta cheese in prep cooler at 46F. Everything in cooler was 46F. EHS advised PIC to have maintenance look at unit. CDI PIC voluntarily discarded all TCS foods that were above 41F. REPEAT -3

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 beef cooked yesterday at 44F and Sliced Ham dated 112/18/22 at 44F, both in WIC. The beef was not cooled down properly and the sliced ham was wrapped in clear wrap and packed in a deep pan after prepping. EHS educated PIC on quick cooling methods. PIC voluntarily discarded beef and ham-.5

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in bucket with sanitizer below manufacturer recommended concentration. CDI PIC made a fresh sanitizer bucket with proper concentration. REPEAT -1

4-501.11 Maintain equipment in good repair. Observed prep cooler near cook line not working. EHS advised PIC not to use prep cooler until repaired. REPEAT -1

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster sliding door open. CDI PIC Closed door. Points not escalated because other dumpster violations were corrected REPEAT- .5

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food and medicine stored on meat slicer tray. CDI PIC moved employee items.-.5

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 some oyster tags with date of last shell stock sold not recorded on tag and tags not stored in chronological order. CDI by instruction. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed ham, chorizo, cheese and marinara sauce cold held above 41 degrees F in pizza prep unit. Ambient air temperature measured 52 degrees F. CDI, foods voluntarily discarded and items held in pizza prep cooler placed on TPHC procedures until unit repaired. Maintenance on site during visit working on unit. Observed salsa held at 44 degrees F. CDI, salsa voluntarily discarded. Vr to be conducted to ensure repair of pizza prep cooler.

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 pan of lasagna not date marked. CDI, lasagna voluntarily discarded by PIC.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed pizza prep unit out and not maintaining TCS foods at required temperature. Vr needed for calibration. TCS foods in unit and items placed on TPHC unit I’ll unit repaired. Maintenance on-site servicing stand up freezer. Vr of both units to be conducted.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths store on waist of food employees.

4-501.11 Maintain equipment in good repair. Observed several lights not functioning under hood ventilation system at pizza oven area and in back prep area. Observed stand up freezer not currently in working order. Maintenance currently on-site repairing. Follow up to be conducted to ensure unit calibrated.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plugs in outdoor dumpster and cardboard receptacle. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid and door left open.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed open employee beverage stored on prep table.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed lids stored in handwashing sink and items in front of handwashing sink. CDI, items removed to allow access to handwashing sink near warewashing sink. 6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap at handwashing sink. CDI, soap provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no disposable towels provided. CDI, towels provided.

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 oysters removed from original container and stored in container in walk in cooler without tag. CDI, pan of oysters voluntarily discarded by PIC.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee change tasks and go from handling soiled wiping cloth to wipe down surface then proceed to handle clean single-service coffee filters without removing their gloves and washing hands. CDI, employee removed gloves and washed hands. Repeat.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed rice hot held at 127 degrees F. CDI, rice voluntarily discarded.

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf - Observed no asterisk for hamburgers on menu requiring consumer advisory as they were prepared undercooked per consumer request according to PIC. CDI, menu's corrected on site.

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 staff not able to demonstrate employee health policy reportable illness such as nontyphoidal salmonella and not able to locate written employee health policy. CDI by instruction. Updated employee health agreement handout emailed to PIC.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no vomiting or diarrheal cleanup procedure on-site. CDI, sample handout of procedure emailed to PIC.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employee crack shell egg with gloves then use same gloves to handle queso fresco RTE cheese. CDI, Employee washed hands.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed same gloves after for handling raw shell eggs and then handling RTE cheese. CDI.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed steak and chicken not date marked. Garlic Knots date marked 11/28, spinach with date of preparation of 11/28, ricotta cheese with date of preparation of 12/1, chorizo with date of preparation of 12/1. CDI, foods voluntarily discarded by PIC. Repeat.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed quat sanitizer testing over 400ppm at 3 compartment sink and buckets as registered on test kit. CDI, sanitizer diluted to required 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 single-service container used as scoop in sugar.

4-501.11 Maintain equipment in good repair. Observed a couple lights not working under hood ventilation system. Observed split gasket on pizza cooler door and walk in cooler door. Replace.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed back handwashing sink blocked with equipment in front and not accessible. CDI, equipment remove to provide access to handwashing sink. 6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap provided at handwashing sink. CDI, soap provided 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no disposable towels provided. CDI, towels provided. Observed no handwashing sign. CDI, signage provided.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed chemical dish machine not providing 50-100ppm chlorine. CDI, operator contacted for service and expected. Facility to wash and rinse in machine but sanitize in 3 compartment sink until dish machine calibrated. Quat sanitizer manually made in sanitizer vat of 3 compartment sink while present. Visit needed to ensure calibration / long term compliance of dish machine. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed slicer stored as clean but food residue on back of slicer. CDI for cleaning.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed walk in cooler maintaining TCS foods between 44-45 degrees F. PIC contacted maintenance for service while on-site and expected to arrive today or tomorrow. Vr needed to ensure walk in unit calibrated to maintain TCS foods at 41 degrees F and below.

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 lasagna date marked 7/12, linguini date marked 7/8 and pasta date marked 7/14. Operator stated that were incorrect date. Foods voluntarily discarded by PIC.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed outside of clean pans with old sticker residues. Remove sticker before cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. PIC with certification came to facility later in the inspection. -2-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed skillet stored in basin of handsink near dish pit and drinking glass stored in basin of bar handsink. CDI - PIC removed these items. -1-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed undercooked eggs an raw dozen and 1/2 dozen oysters available on Menu Mexicano without consumer advisory available. VR no later than 04/10/2021 to ensure consumer advisory added to menu. -.5-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraint on food employees working the pizza station. -0-

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Observed soiled wiping cloths under cutting board at cook line. -0-

4-501.11 Maintain equipment in good repair. Observed missing handle on the right door of the front line reach in cooler and flip top in the same area off its hinges. -0-

4-501.17 Warewashing Equipment, Cleaning Agents - PF A washing solution shall contain an agent approved for washing dishes during the wash cycle. Observed mechanical dish machine dispensing sanitizing solution during wash cycle and detergent during sanitizing cycle. Sanitized dishes had 0 ppm chlorine concentration. VR no later than 04/10/2021 to ensure warewashing solutions are dispensing in correct order for proper cleaning. PIC using 3-comp sink for warewashing until machine repaired. -.5-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels missing from handsink at dish machine. CDI. Repeat violation. 6-301.11 Provide soap for handwashing at each handsink. -Pf Soap missing at handsink at dish machine. CDI. Obtained. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Employee observed rinsing off thermometer in handsink. CDI. Education provided on use of hand sinks.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P A few foods in RIC observed cold holding above 41F (see chart). CDI. Some foods voluntarily discarded by PIC. EHS will return no later than 11/5/2020 to verify cold holding has been corrected.

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 pork, various cooked sauces, cooked chicken, cooked rice, and opened pizza toppings observed with expired or lack of date marking. EHS will return no later than 11/5/2020 to ensure date marking has been corrected.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Pizza observed on TPHC in display case observed incorrectly time stamped with the time from last night’s service. Pizza from this morning was observed inside unit. CDI. Pizza discarded by PIC and new pizza with time stamp placed in display case. Repeat violation.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Sanitizer bucket observed on floor near dish machine.

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. Handle of utensil for cooked rice observed submerged in rice.

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

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

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw shell eggs observed above ready to eat garlic knots and other ready to eat salsas. CDI. Foods rearranged. Repeat violation.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish ran full cycle 4 times and observed at 0 ppm chlorine concentration in dish machine while sanitizing taking place. CDI - PIC purged line until air bubbles removed and concentration was at 100 ppm. Repeat violation.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Time stamps were observed on time pizzas but no procedures are in facility. New procedures were made and emailed to PIC.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Various spices at prep line observed with no labeling.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Prep unit in kitchen observed leaking with standing water underneath. Repair cooler to stop leak.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Further cleaning needed on equipment, interior of gaskets, and top of dish machine.

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 pizza touched with bare hands to put in box for customer. CDI - PIC placed pizza back into oven to ensure all parts at least 165F. PIC instructed glove use when boxing up orders. -1.5-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at bar handsink. CDI - PIC posted handwashing sign at bar handsink during inspection. -0-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed unwashed cucumbers and other produce stored directly over RTE foods in walk in cooler. CDI - PIC reversed storage order. -1.5-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0 ppm chlorine concentration in dish machine while sanitizing taking place. CDI - PIC purged line until air bubbles removed and concentration was above 50 ppm. -1.5-

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed pizza slices held at room temperature in case without temperature control for more than four hours per PIC. CDI - PIC and EHS filled out TPHC form after inspection complete. -0-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed spoons and other serving utensils stored with food contact surface up for selection. Store these with the handle up to avoid touching food contact surfaces wtih bare hands when clean. -0-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored over cooked chicken. CDI- reorganized

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mozerella at 44F in pizza unit, garlic butter held off temp and cooked chicken. CDI- garlic butter discarded, mozzerella and chicken cooling and pizza placed on TPHC

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 TCS foods not date marked prepared before today. CDI- date marked3-501.18 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 one container of pasta on day 10; discarded

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observedsome unlabled working containers of food.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of food on floor in reach in freezer.

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 on top of unit

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of paper towels on floor. CDI- removed