PIO CHICKEN

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed 1 food employee not vigorously rub hands for required time when washing then use hands to turn faucet off after washing. CDI, employee rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed bottle of bleach and degreaser not labeled. CDI, bottles labeled.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed some soiled wiping cloths on countertop near grill.

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 handler walk in back door to kitchen but not wash hands prior to changing tasks. CDI to wash hands.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed vacuum packaged salmon thawing in vacuum environment. CDI, packages cut at corners and seal broken to remove from vacuum environment.

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 parasite destruction letter provided from 2025. Operator stated that facility receives food from Gordon Foods and advised EHS that salmon was a fully cooked item and not offered undercooked or cooked to order as asterisked on menu. EHS recommended to remove asterisk as it indicated items is undercooked. Observed white fish, Cahovia, ceviche not heat treated but in lime juice with no parasite destruction letter for calendar year. CDI, updated parasite destruction letter provided by operator .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed rice in deep container with condensation cooling from previous day at 47 degrees F. CDI, rice 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomato, chicken and yuca cold held between 43-44 degrees F in walk in cooler. operator lowered thermostat and observed food items drop but not all at 41 degrees F and below . Maintenance also arrived at end of inspection and stated Thermostat was replaced. Observed cold holding out of compliance on last few visits and risk control plan to be requesting if cold holding out of compliance on next inspection. Vr Visit to ensure long term compliance and all TCS foods at 41 degrees F and below . 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 rice cooling in deep container from day before at 47 degrees F. CDI, rice voluntarily discarded . Observed yuca left cooling on shelf . CDI, yuca transferred to walk in cooler to rapidly cool. Cooling handout provided to PIC. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sauce held in 3 door low boy at 48 degrees F. CDI, sauce voluntarily discarded. Operator stated unit was repaired and provided invoice. Ambient air temperature dropped to 39 degrees F while EHS present.Repeat. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 sauce with date of preparation of 9/20 and discard date of 9/28. Operator stated date were not accurate . CDI, sauce voluntarily discarded and ensure date of preparation counts as day 1. 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) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed 4 hour TPHC on sauce containing garlic and oil. Observed discard time of 5 hours written on label. CDI, label corrected to 4 hour discard time.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. -Observed multiple flies throughout kitchen. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back exit door left open for duration of inspection.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in-use utensil stored in water at 131 degrees F. 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop without handle used and bowl as scoop in storage container.

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 beef in the 3-door RIC. -CDI- PIC corrected storage order and moved raw chicken below raw beef. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed green sauce and white (garlic) sauce in sauce lowboy all above 41F. Observed ambient temperature of unit at 53F. PIC stated all sauces have been held in the cooler overnight. -PIC voluntarily discarded all sauce in the cooler. PIC called for repair and stated the repairman will arrive today. Facility will not cold hold in the unit until repairs are made and the unit holds TCS foods at or below 41F. -3 day verification visit required- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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 cut lettuce and cut cabbage in the prep top without a date mark. PIC stated dates for both items are labeled on the large batch in the RIC. EHS explained that date marks must be carried over to all units. -CDI- PIC referenced large batches and properly added date marks. - Observed an opened container of milk in the RIC without a date mark. PIC stated milk was opened yesterday. -CDI- PIC properly added date mark. -REPEAT- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf -Observed rice cooling too slowly in 3-door RIC. Observed rice, stored in deep plastic container and covered tightly with lid, cooling at a rate of 0 F/min. PIC stated rice was cooked this morning at 8am. -CDI- Because rice was still within its cooling window, PIC moved rice to a sheet pan and left it uncovered, then placed it in the RIC for rapid cooling. By the end of the inspection, EHS observed rice cooling at a sufficient rate of 0.133 F/min (see temperature chart). For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. -Observed multiple flies throughout kitchen. Increased pest control.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed in-use wiping clothes stored directly on the counter, not in sanitizer buckets. -CDI- PIC moved all wiping clothes into 100ppm chlorine sanitizer bucket.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. -Observed handle for scoop submerged within flour. -CDI- PIC removed handle from food.

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 green and white sauces in front prep unit not labeled with date of preparation. When labeled, employee labeled with the date they were portioned. CDI - Employee replaced with date labels baring the 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 . 3-501.18 Desechar los alimentos que requieren etiquetas de fecha una vez que haya expirado la ventana de tiempo/temperatura, si no se han etiquetado o si la etiqueta es incorrecta. -P Se observaron salsas verdes y blancas en la unidad de preparación frontal que no estaban etiquetadas con la fecha de preparación. Cuando se etiquetaron, el empleado etiquetó con la fecha en que se dividieron. CDI - El empleado reemplazó las etiquetas con la fecha que muestra la fecha de preparación. Para obtener más información, visite: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation o vea nuestros videos de capacitación en los siguientes enlaces web: ¿Qué son los alimentos TCS https://youtu.be/bRvqAETDjQU y el marcado seguro de la fecha de los alimentos https://youtu.be/BOPsSNUajYs?

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 sauces removed from cold holding at 11:00am baring a discard time of 4:00pm. CDI - EHS educated PIC on proper TPHC time holding. PIC replaced with label indicating that sauces are to be discarded at 3:00pm. 3-501.19(B)(3) Seguir los procedimientos escritos para los alimentos que se conservan utilizando el Tiempo como Control de Salud Pública (TPHC) durante 4 horas. Los alimentos se deben marcar para indicar el tiempo transcurrido 4 horas desde el momento en que se retiran del control de temperatura. Pf Se observó que las salsas se retiraban del control de temperatura a las 11:00 a. m., dejando un tiempo de descarte de 4:00 p. m. CDI - EHS capacitó a PIC sobre el tiempo de conservación adecuado según el TPHC. PIC reemplazó la etiqueta con una que indica que las salsas deben desecharse a las 3:00 p. m.

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 consumer advisory on menu not include a disclosure in conjunction with the reminder. Menus must be updated to include a disclosure statement. 10 day VR required. 3-603.11 (B)(1) Las divulgaciones de información al consumidor deben indicar que el alimento de origen animal se sirve o puede servirse crudo o poco cocido mediante el uso de palabras y frases como crudo, poco cocido, cocinado a pedido, etc., o mediante un asterisco en una nota al pie según 3-603.11 (B)(2). -Pf La información de información al consumidor observada en el menú no incluye una divulgación junto con el recordatorio. Los menús deben actualizarse para incluir una declaración de divulgación. Se requiere VR de 10 días.

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 plastic container lids cut to have opening in them to allow for dispensing herbs. EHS recommended disposal of lids as they can no longer be properly cleaned. 4-202.11 Las superficies de contacto con alimentos de usos múltiples deben ser lisas, sin costuras abiertas, grietas, astillas, hoyos, ángulos internos afilados, hendiduras y ensambladas para permitir el acceso para limpiar. -Pf Se observaron tapas de contenedores de plástico cortadas para tener una abertura en ellas para permitir dispensar hierbas. EHS recomendó la eliminación de las tapas, ya que ya no se pueden limpiar adecuadamente. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with heavy damage and many large divers used for cutting whole roasted chickens. EHS recommended disposal and replacement. 4-501.12 Repare o reemplace las superficies de corte que ya no se pueden limpiar y desinfectar de manera efectiva. Se observó una tabla de cortar con daños graves y muchos buzos grandes utilizados para cortar pollos asados enteros. EHS recomendó la eliminación y el reemplazo.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink on main preparation line. CDI - Employee supplied paper towels.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken and raw steak being stored above RTE cooked rice and hot dogs in RIC. Observed raw pork and raw steak being stored above RTE hot dogs in under grill drawers. CDI - Employee reordered storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed mechanical dish machine maintaining sanitizer concentration of 10ppm during inspection. PIC stated that maintenance was already on site earlier in the day. CDI - Employee changed bottle of sanitizer. Dish machine achieved proper dosage concentration. 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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed RTE onions being stored in direct contact with the bottom of a container holding green onions. CDI - Employee moved green onions to its own hotel pan.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone being stored on prep unit during inspection. CDI - Employee moved phone.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items in three door RIC that were holding above 41F. All items were not holding 41F and above. PIC stated they had the doors open a lot during prep. Ambient was holding 41F and below. Salsa in large bin in WIC was holding above 41F. PIC stated they had it out to fill all the single service containers. All items began coming down rapidly. In the future do not keep doors open on 3 door RIC and take smaller amounts out of WIC instead of entire bin of salsa. 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory for the beef dishes that the PIC stated could be cooked to order. VR required.

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 beans cooling from prior day according to PIC in deep container in 2 door reach in refrigerator at 55 degrees F. CDI, beans 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 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 - Observed beans cooling from prior day according to PIC in deep container in 2 door reach in refrigerator at 55 degrees F. CDI, beans 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed dumpster door left open.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed containers stored in hand washing sink at front prep area. CDI, containers removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed lettuce over stacked in flip to prep cooler at 52 degrees F recently placed in unit according to PIC. CDI, over-stacked lettuce relocated for cooling. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in kitchen.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed in use dish machine at 0ppm chlorine solution. CDI-PIC observed a low chlorine solution bucket and replaced with a new full bucket and concentrations corrected to 100ppm 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

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed stainless steel cleaner and polish stored beside rotisserie oven. Store cleaner with other toxic materials.

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 spoon and spoon handle stored directly on top of rice cold holding in the reach in cooler. -REPEAT VIOLATION-

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw chicken breast above raw beef in cold drawers at grill area. CDI-PIC rearranged storage order.

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

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 spoon and spoon handle stored directly on top of rice cold holding in the reach in cooler. CDI-PIC removed spoon from rice.

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 is missing pages of their procedures. CDI-REHS provided new copies.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed in use dish machine with sanitizer concentration of 10ppm. CDI-PIC switched out low sanitizer bucket with new sanitizer bucket and sanitizer concentrations were adjusted to 50ppm -REPEAT VIOLATION-

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. Observed large buckets of rotisserie chicken cooling in walk in cooler and not meeting the cooling parameters (see temperature chart). CDI-PIC removed lids and separated into several smaller containers for rapid cooling.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed large containers of Rotisserie chicken cooling in WIC with top on. CDI-PIC removed tops rotisserie chicken and separated into several smaller containers for rapidly cooling. -REPEAT VIOLATION-

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. Observed chopped lettuce cooling in RIC and not meeting the cooling parameters (see temperature chart). CDI-PIC removed top and placed in walk in cooler for rapid cooling and proper air flow. -REPEAT VIOLATION-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed large container of cut lettuce cooling in RIC with top on as well as large container of Rotisserie chicken cooling in WIC with top on. CDI-PIC moved cut lettuce to WIC and removed tops from lettuce and rotisserie chicken for rapidly cooling. -REPEAT VIOLATION-

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. Employee reporting agreement doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee health policy to properly inform food employees.

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 written procedures for the clean-up of vomiting and diarrheal events. CDI-REHS educated and provided the PIC with a document to be implemented. -REPEAT VIOLATION-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed peppers over RTE diced tomatoes I walk in cooler. CDI-PIC rearranged storage order.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed in use dish machine with sanitizer concentration of 10ppm. CDI-PIC switched out low sanitizer bucket with new sanitizer bucket and sanitizer concentrations were adjusted to 50ppm.

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. Observed 2 large deep trash can sized containers of rotisserie chicken not meeting the cooling parameters (See temperature chart). CDI-PIC spread out rotisserie chicken into shallower containers for rapid cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed two containers of marinated chicken cooling in cold drawers. PIC stated marinated chicken was recently marinated and placed directly in cold drawers. REHS educated PIC to cool TCS foods back to 41F or below after prepping before placing into cold drawers. CDI-food employee moved items into the Reach in cooler for rapid cooling.-REPEAT VIOLATION-

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed two containers of marinated beef and a container of chicken cooling in reach in cooler with tight wrapping. CDI-PIC removed wrapping from cooling items in RIC for rapidly cooling.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed marinated chicken thawing at room temperature in prep sink. PIC educated PIC to thaw under cold running water or by refrigeration. CDI-PIC placed marinated chicken under cold running water.

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 cleaned ice scoop stored directly on top of ice machine. CDI-PIC removed ice scoop and placed in dish machine then placed a cleaned ice scoop in a plastic container on top of ice machine.

2-101.11 (A) PIC shall be present during all hours of operation. -PF. PIC was not present at start of inspection. CDI-PIC arrived 30 minutes into inspection.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf. Employee health policy does not include Nontyphoidal Salmonella. CDI-REHS educated and provided the PIC an updated employee health acknowledgement form to properly inform food employees.

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 written procedures for the clean-up of vomiting and diarrheal events. CDI-REHS educated and provided the PIC a template plan to be implemented.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed container of raw rotisserie chicken cold holding in walk in cooler without a protective covering. CDI-PIC provided a protective covering for rotisserie chicken.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed recently prepped cut lettuce in prep top cooler and 2 containers of boneless pork chops in the cold drawer out of cold holding temperature (see temperature chart). CDI-food employee moved items into the Reach in cooler for rapid cooling.-REPEAT VIOLATION-

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 scoops stored in flour and sugar container with scoop handle touching product.

5-501.17 Provide a covered waste bin in female restrooms. Did not observe a covered waste bin in women's restroom.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed hand sink blocked with red sanitizer bucket. CDI, bucket was removed from inside of handsink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at handsink on main prep line upon EHS arrival to facility. CDI, paper towels were supplied to handsink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed recently prep raw chicken cold holding in reach in cooler under stove at 50F. CDI, raw chicken was placed in cooler to rapidly chill.

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 recently prepped chicken cooling in large, deep, bins in outside walk in cooler covered tightly with a lid. CDI, lid removed to allow raw chicken to rapidly cool.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pan of raw chicken and raw beef on the floor in walk in cooler. Employee placed pans containing raw meats on lower shelving in walk in cooler.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee bag stored on top of Ziploc wrap used to cover facilities food in kitchen near rear exit door. Facility should designate an area for employee belongings.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed wooden spoon stored in handsink by prep unit. CDI - Item removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink by prep unit. CDI - Paper towels provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed plastic containers of garlic sauce (garlic/oil) in front area reach-ins at 46F-60F. Items just prepared. CDI - Items taken to freezer for quick cooling.

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 REPEAT. Observed several portioned cups of garlic sauce (garlic/oil) placed on TPHC and time stamped but written procedures were not provided. PIC stated he has the written procedures already filled out and laminated but left them at home. VR to be done by 7/4/21.

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 cooked yuca dated 3/23-3/30, shredded cabbage 3/20-3/27, garlic sauce 3/20-3/27, salsa verde 3/20-3/27, diced tomatoes 3/21-3/28, salsa 3/21-3/28. Also observed garlic sauce in WIC not date marked. CDI - All labels corrected and garlic sauce labeled.

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 portioned cups of garlic sauce and salsa verde placed on time control at front counter and time stamped, but no written procedures were provided. CDI - Physical copy of TPHC template was provided (will also be emailed).

5-202.13 Backflow Prevention, Air Gap - P Observed pipe of dishmachine fallen inside the drain. CDI - Pipe lifted by container to provide air gap between the pipe and the drain.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jackets stored on shelf above box of salt. No signature needed due to COVID-19 guidelines.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf REPEAT. Observed no papertowels at handsink next to prep unit. CDI - Papertowels provided immediately.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bottles of garlic sauce (garlic/oil mixture) sitting out at bar area at 70F. CDI - Items taken to freezer for quick cooling. Discussed with PIC that garlic/oil mixtures must stay cold or hot.

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 plastic container without handle used as a scoop inside frozen vegetables in freezer, as well as a scoop handle submerged inside container of dried beans. No signature needed due to COVID-19 guidelines.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no one present certified as a food protection manager present during food prep before opening (10am-11am).

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels supplied at handsink next to prep unit. CDI - Paper towels provided immediately. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at neither the handsink by prep unit nor in both men's and women's restrooms. CDI - Handwashing signs provided.

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 tilapia sauce (tomatoes) and chicken empanadas dated 7/29-8/4. Chicken empanadas were prepped yesterday but was not labeled with a new label. CDI - Tilapia sauce voluntarily discarded. Chicken empanadas dated properly.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some flies in the kitchen due to back door being open. WIC is outside.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee in kitchen not wearing a hair restraint.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed electric tea kettle for household use only. No signaturer needed due to COVID-19 guidelines.

NO POINTS DEDUCTED: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed small "to go" sealed containers of sauces in the reach in cooler at bar. Items were not date marked. However, containers were filled from the large batch in the walk in cooler. Large bath was properly date marked. CDI by placing a label placard in reach in cooler next to all of the smaller containers. When remaining large batch is discarded, then all small batches to be discarded.

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 a bowl used as a scoop in the frozen veggie medley.

5-205.15 Maintain a plumbing system in good repair. Observed the 2nd swivel faucet missing from corner 3 comp sink. Two faucets are required on the three comp sink OR add an additional swivel to properly reach/fill all bains.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed cove base missing along stainless steel wall.