MAL PAN SOUTHPARK

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several utensils and dishes with visible debris. CDI..Items moved to dish machine to w/r/s 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 several items out of temp. Please see temp chart. Food was voluntarily discarded and Chicken was placed in blast chiller to quickly cool.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 .

3-302.12 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 and shakers without labels to identify content

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed pest crawling on cold drawer

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed uncover sauce stored in WIC under vent with visible debris

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

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 bowel stored in salsa.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean lids stored in bins with visible debris.CDI bin was sent to 3 comp sink to w/r/s

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 oven doors of need of wiping down.

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 vent in WIC in need of cleaning, visible debris. 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 oven doors a broken floor drain by cook line.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed corn, slaw and Pico above 41F. CDI cooled down Corn and Pico voluntarily discarded slaw. 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 .

3-302.12 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 not label to identify content. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buckets of food items stored on floor in WIC.. CDI items were moved off floor.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. observed food debris in hand wash sink. CDI Debris was removed and sink cleaned 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.Observed waist bin, blocking hand sink.. CDI waste bin was removed

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed produce store over RTE food. CDI.. Unwashed produce was moved REPEAT 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 dishes stack as clean with visible debris. CDI.. Items were moved to 3 comp sink 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Observed inside of microwave in need of cleaning 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 cooked diced potatoes above 41. CDI potatoes with voluntarily discarded. See temp chart Also observed house made sauce made with crema above 41F 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 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 stuffed empanadas ( house made) with cooked chorizo without prep date located in freezer.. CDI dates were added. 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 stuffed empanadas ( house made) with cooked chorizo without prep date located in freezer.. CDI dates were added. 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 . For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pans of rice and potatoes densely packed not allowing air flow to food. Food didn’t cool after 40 minutes however food did have until 5 pm, EHS took second temp @314. CDI food was separated with less food in mental pan EHS checked again at 427 food was below 41.. See temp chart 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 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 squeeze bottles without labels to identify content. CDI labels were added

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet, wiping cloths under grill.

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 bowl stored in house made Salas .. CDI bowl was removed

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed clean utensils stack wet.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P: Raw shell eggs over tortillas in WIC. CDI- eggs moved to lower shelf with other raw shell eggs. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning. Noticeable pink growth on shield.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P: Salsa prepped today from canned / room temperature ingredients did not reach 41.0 F within four hours. CDI Voluntarily discarded. 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 .

3-501.15 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. Found salsa cooling in WIC made from room temperature ingredients in dense volume that did not reach 41.0 F within 4 hours. Use thin pans, blast chiller, freezer for cooling and monitor with thermometer. CDI- education and refer to # 20 above.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Employee filled pan containing sliced radishes with water from hand sink. CDI- radishes discarded. Discussion with PIC who then trained employee.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P: Raw shell eggs over RTE food in WIC. CDI- eggs moved to lower shelf with other raw shell eggs. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. Found salsa cooling in reach refrigerator 55.0 F and also in salad prep top 57.0. Chicken fajitas in cold drawer cooling 45.0 F after assembly. D0 not use small coolers to cool food. Utilize walk-in cooler and blast chiller. All moved to blast chiller to cool to 41.0 F or below. Moved to blast chiller for cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. One fly noted in kitchen.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Carnitas and sweet potatoes above 41.0 F in grill drawer. CDI- 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 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 : Garlic sauce cooling in covered deep container. sauce was over 135.0 F when temped. Black beans cooling in WIC uncovered and in shallow pans were stacked and covered after REHS left WIC. When 2nd cooling temp was taken the beans had stopped cooling at compliant rate. Do not cover / stack cooling food until it reached 41.0 F or Below. Garlic sauce spread out in shallow pans, ice added, and dropped to 70.0 F in 30 min. Black beans uncovered and unshackled to continue cooling.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple dishes stored as clean with sticker residue and slight debris touching the inside of the pans. -CDI- PIC placed the soiled dishes in the dish pit to be cleaned an 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS food items such as salsa verde, roasted poblano peppers, crema, and salsa roja that were above 41F. -CDI- PIC voluntarily discarded the food items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one bottle of salsa that was labeled with the incorrect date. Also observed a container of cantily cream that was out of date. -CDI- PIC voluntarily discarded food the food items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 build up on the vent cover over prep units in the middle of the kitchen.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored above raw chorizo in WIC. CDI - Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed right side of prep unit in front of grill not maintaining TCS foods at 41F or below. CDI - PIC discarded all TCS food items in the unit that were not holding at 41F or below and ceased the use of that side of the unit. Maintenance called during inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed storage bins of food that did not have a cover on the opening during the inspection. CDI - PIC covered the openings with aluminum foil to help prevent contamination.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed all sanitizer buckets containing wiping cloths in a sanitizer that was not at proper concentration. CDI - PIC refilled all sanitizer buckets with sanitizer at correct concentration.

4-501.11 Maintain equipment in good repair. Observed blast chiller and prep unit in facility not working properly and in need of repair.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P: Employee contaminated hands at hand sink faucets after washing. CDI- correction, discussion, and hands properly washed without re-contamination.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Pans of rice stored in oven at 100.0 F. CDI- voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 : Portioned bags of cheddar blend cooling tightly stacked in closed bags 47.0 F. Sautéed mushrooms cooling tightly covered in WIC 60.0 F. Diced sweet potatoes in portioned bags tightly stacked and cooling in cold drawer 56.0 F. Queso fresco cooling in prep top 45.0 F. CDI- mushrooms uncovered, cheddar blend bags opened and contents spread out in shallow pan in WIC, sweet potatoes moved to WIC placed on ice, cooled to 50.0 F within 15 minutes. Queso fresco cooled to 40.0 F within 30 min. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Facility is now keeping signed attestations on site. Observed one new employee without signed form. CDI- employee signed form and PIC went over content while on site.. Points not escalated due to facility has improved documentation process. Make sure new employees sign form before beginning work. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P: Raw bacon over RTE food in reach in prep cooler. CDI- moved bacon to lower area where contamination cannot occur. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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: Sauce containing garlic / oil mixture dated 8/31. Discarded voluntarily. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf:Processed cabbage cooling while tightly covered in WIC was 50.0 F. CDI- vented. Points not escalated due to improvement. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Facility can not verify employees have been informed of their above responsibilities with regards to reporting certain symptoms, diagnoses, or exposures. Signed attestations not kept on site. CDI- PIC will bring employee attestations to be kept in facility. Educational material posted in facility. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P: tray of portioned raw chicken packages cooling in freezer over potato fries. CDI- moved chicken to WIC and lower shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Interior of ice machine with significant black build-up.

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. Portioned carnitas from 6/18 did not cool due to methods. CDI- discarded voluntarily. 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 .

3-501.15 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: packages of portioned cheese cooling tightly stacked in cold drawer. Carnitas cooling in portioned packages tightly stacked in deep pan. Raw chicken cooling in portioned packages tightly stacked cold drawer. Red salsa cooling in salad prep top. CDI- salsa moved to blast chiller. Cheese moved to blast chiller. Chicken moved to WIC. Carnitas discarded voluntarily. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. : Onion / tomato dicer soiled when stored as clean. Some food and sticker residue remaining on pans after cleaning and storing. CDI- all sent back to dish machine and 3 comp sink. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf : Horchata with oat milk requires 7 day (or less) date marking. Bloody Mary Mix with commercial clamato requires 7 day date marking. Found both with no dating. CDI- dated with production / open date. 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 .

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf: PIC on duty was not monitoring hand washing, as only hand sink in kitchen was inaccessible for use since production began at 8:00 am. CDI- discussion and education on hand washing. A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one certified upon entry for inspection. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P: Upon entry, only hand sink in the kitchen was filled with soiled towels. Kitchen staff had been working since 8:00 am with no hand washing. CDI- all staff washed hands correctly after sink made accessible.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Upon entry, only hand sink in kitchen was filled with soiled towels. CDI- sink cleaned and cleared for use.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf: PIC not monitoring cooling / cooling methods for cooling of hot food. Verification visit within 10 days. A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: portioned pork, portioned sweet potatoes, portioned raw proteins in cold drawer holding above 41.0 F. Refer to temperature chart. CDI- food moved to freezer. 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Brunch menu has asterisk beside eggs denoted as “any style” but no Reminder on menu that “consuming raw or undercooked animal foods may cause food bourne illness, especially if you have certain medical conditions.” Correct menu by Sunday brunch, or do not serve under cooked until corrected. Return visit within 10 days.

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: Found four covered, deep containers of salsa in WIC at 68.0 F. Found rice in covered container in WIC 75.0 F. CDI- salsa placed in 2 large shallow pans and cooled to 47.0 within an hour. Rice placed on ice and cooled to 50.0 within an hour. From 6/22/2022 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 salsa and chimichurri sauce in walk in cooler in large tubs with lids and tightly stacked. CDI: PIC voluntarily discarded items due to missing the cooling window From 3/23/2022 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 . Found many pans of cooling foods tightly covered, and stacked in WIC. Amount of pans and temperature of the food affected adjacent pans that had been previously cooked and cooled. CDI- cooling pans uncovered to facilitate cooling. From 12/22/2021 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety: Found pico cooling in stacked covered containers. Found jicama / cabbage cooling in covered pans. CDI- pans uncovered and left in 38F ambient WIC to cool. Containers of pico consolidated into one large shallow pan and placed in WIC to cool. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Facility is severely limited in amount of cooler / sink capacity to cool foods. Facility has one small walk-in cooler and one prep sink in the kitchen. Based on the amount of food seen in the facility today, and food that requires cooling, more cooling equipment is needed; or a long-term change to cooling methods or times for cooling food is needed. Below are cooling methods violations as documented from the last three inspections. Based on this pattern of non-compliance a Risk Control Plan (RCP) will need to be written and submitted to the Mecklenburg County Health Department within 10 days. A template for an RCP will be sent in a separate email from this inspection email. Reach out to your inspector for questions / guidance.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Better managerial control needed for hand washing, food storage in WIC, cooling of TCS foods, and cooling methods of TCS foods. Several repeat violations from last inspection. VR required to check on cooling, handwashing and storage order.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed food employee switch from dirty dishes to handling a clean cutting board using the same pair of gloves and no hand wash. CDI: food employee removed gloves washed their hands, cutting board was put back in the dishwasher. 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: Employee entered building from outside and began prepping behind bar. Stopped employee and had employee wash hands.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink accessible at beginning of inspection, trash can on wheels kept being moved to in front of the hand sink due to small kitchen. CDI: food employee moved trash can, discussion with PIC to place trash can some where else

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed shelled eggs and pooled eggs stored above ready to eat foods including tortillas. CDI: PIC rearranged the eggs.

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 salsa and chimichurri sauce in the walk in cooler from yesterday above 41 degrees F. CDI: PIC voluntarily discarded items.

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 salsa and chimichurri sauce in walk in cooler in large tubs with lids and tightly stacked. CDI: PIC voluntarily discarded items due to missing the cooling window

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 build up of dust on shelving where clean dishes are stored.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety: Container of raw pooled eggs stored over RTE foods. CDI- moved eggs to bottom shelf.

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 . Found cooked and cooling black beans 78.0 F after close to 2 hours of cooling. Beans would not have reached 70.0 F within 2 hours of cooling start. CDI- ice bath set up in prep sink and ice wand inserted into bean pot. Beans dropped to 54.0 F within 30 minutes.

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 . Salsa dated 3/16 in WIC and prep top. CDI- voluntarily discarded.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf 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 . Found many pans of cooling foods tightly covered, and stacked in WIC. Amount of pans and temperature of the food affected adjacent pans that had been previously cooked and cooled. CDI- cooling pans uncovered to facilitate cooling.

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 2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety Facility does not have signed employee Employee Health Agreements that are updated by the 2017 NC Food Code. CDI- sent to facility.

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: Facility does not have a written clean up plan. CDI- sent to facility via email.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P: Employee entered kitchen to start work without washing hands prior to donning gloves. Employee stated hands were washed in restroom. CDI- discussed need to wash hands after using restroom and after entering kitchen for work. Employee removed gloves and washed hands.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety: Jicama / cabbage dropped one degree F in 40 minutes while cooling. See # 33 below. CDI- method changed.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety: Found pico cooling in stacked covered containers. Found jicama / cabbage cooling in covered pans. CDI- pans uncovered and left in 38F ambient WIC to cool. Containers of pico consolidated into one large shallow pan and placed in WIC to cool.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Sticker residue on pans stored as clean. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P: Under-counter dish machine in kitchen showed 0 ppm chlorine after cycle. Dish machine had been in use before inspection. Determined by test strip. CDI- PIC primed machine and it began to sanitize with compliant ppm’s of chlorine.

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: Chipotle aioli with cooked garlic dated 9/20. CDI- discarded voluntarily.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Wording for Consumer Advisory reminder is on menu but not asterisked. No menu item indicated on menu is asterisked, but PIC stated occasionally customers will request rare beef burrito. Provide asterisk on appropriate menu items and on wording at bottom of menu. Verification within 10 days.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Unidentified liquid in a spray bottle. CDI- labeled correctly as degreaser.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee cooking at grill not wearing hair restraint.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee cup stored on top of a stack of clean dishes. CDI-cup was removed dishes were washed rinsed and sanitized. REPEAT

3-304.14 Wiping Cloths, Use Limitation - C Observed wiping cloth being held in sanitizer with a concentration of 0ppm. CDI-sanitizer was dumped and replaced with new sanitizer with concentration of 200ppm

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Personal drink stored on sink dry board

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Some foods in WIC holding above 41F (see chart). CDI- Discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Consumer advisory on menu but facility does not offer any foods to temp. PIC will remove from menu. CDI

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Rice cooling in try with lid covered. CDI- Rice dumped onto sheet tray

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

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed black beans cooled from last night in walk in cooler at 46 degrees. Repeat violation. CDI discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed black beans cooled in too great of volume . CDI cooling window missed product discarded. Instructed PIC on proper cooling methods.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed QAC sanitizer in wiping cloth bucket at less than required concentration. CDI emptied and refilled sani bucket with sanitzer at proper concentration.

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

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed PIC had no knowledge of employee health policy and procedure. 10 day verification required. Provided employee health policy in both english and spanish.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employees working with food and no soap present for proper hand washing . CDI soap provided and hands rewashed.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand wash . CDI soap replaced.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed corn and rice reheating at improper rate to meet reheating parameters. CDI reheated on stove to reach time and temperature parameters.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed black beans cooled from last night still at 46 degrees. CDI cooling window missed product discarded.

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 street salsa , poblano salsa, sour cream, jalepeno spinach dip, and other salsas held greater than 7 days . Repeat violation. CDI discarded.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed facility fermenting sour cream without variance or haccp plan. Advised to either apply for variance , obtain haccp plan or discontinue process. PIC states that he would buy commercial product and current product taken to walk in cooler to maintain proper temperature.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed black beans cooled in too great of volume and covered. Cooling window missed. CdI product discarded and discussed proper cooling methods.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous flies in kitchen area. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed patio door open with no fly control devices.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed delivery not put away quickly and stored on floor. 3-304.13 Linens and Napkins, Use Limitations - C Observed cloth napkins used to wrap foods in storage. CDI PIC had employees discontinue this practice.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed numerous wiping cloths in counters. -0 points-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area. -0 points-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service straws and tooth picks stored within reach of customers on bar area. -0 points-

4-501.11 Maintain equipment in good repair. Observed prep unit 1 and 2 in need of gasket replacement. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in need of replacement or resurfacing. -0 points-

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C Observed ceiling vents in need of cleaning in kitchen area. -0 points-

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 hand wash and recontamination on handles. CDI- hands re-washed

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef over ready to eat mushrooms and bag on onions leaning against carton of eggs. Observed raw beef being prepped next to ready to eat foods and stored on vegetable only prep sink. CDI- re-organized

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 feta cheese on day 10. CDI- voluntarily discarded

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag in a box coke on floor. Observed open box of limes on floor in walk in cooler.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp wiping cloths not store din sanitizer. CDi- removed 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled wiping cloths stored on cutting boards. CDI- removed

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed ss cups stoed on floor. Observed corn grinder not present at time of permitting. facility shall provide ansi and nsf information to MCHD prior to resuming its use.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed multiple wooden utensils in use. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.