ESTAMPA GAUCHA

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the handwash sink across from the WIC to be obstructed from use by a rolling bin of clean skewers. CDI - Rolling bin moved and sink unobstructed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the dicer to be stored on the top shelf above the prep tables and was observed with food debris on its food contact surfaces. REPEAT. CDI - Dicer placed at the dishwasher to be 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 .

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - Observed both containers of mashed potatoes in the steamtable to be at temperatures of 96-109F at the time of the inspection and actively reheating as per the PIC. PIC stated that they place the mashed potatoes into the steamtable from the WIC at 12pm when the lunch service starts and allow it to heat up slowly in the steamtable. EHS advised facility that all reheating must be completed within 2 hours and items should be rapidly reheated to 165F on the stovetop or the oven. Item gets discarded daily at 2pm when lunch service is over. CDI - Mashed potatoes voluntarily discarded.

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 the facility using TPHC on the entire buffet area but upon arrival the TPHC log was not filled out with the time for when the product was removed from refrigeration/time of discard. Facility’s form only shows records of the temperature of the products when brought up to the buffet and not the hold times. Form to be adjusted to have a section where staff can put the start and discard times. CDI - All items time stamped for discard at the end of lunch at 2pm. All items observed discarded after lunch is over at 2pm and will be replaced before they open back up for dinner at 5pm.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed the wiping cloth buckets in use throughout the kitchen to be testing at >500ppm quaternary ammonia. Dispenser at the 3 compartment sink observed dispensing an improperly mixed solution. Facility to dilute sanitizer buckets with water in the meantime while they await a repair to the sanitizer dispenser. CDI - Wiping cloth buckets diluted to a 250ppm solution.

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf - Observed a sealed package of pork ribs to be thawing under ambient temperatures in the kitchen at the time of the inspection. Item was still observed frozen with the PIC stating only having just removed it from the WIC within the last 30 mins. All thawing must be done under refrigeration or running cold water of 70F or less. CDI - Pork ribs moved to WIC to thaw under refrigeration.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed numerous flies throughout the dry storage area of the kitchen.

4-501.11 Maintain equipment in good repair. - Observed the gasket to the left door of the 3 door lowboy refrigerator to be falling off/torn. REPEAT. - Observed the sanitizer dispenser at the 3 compartment sink to be broken at the time of the inspection and not properly mixing the sanitizer and water. Solution is coming out as straight quaternary ammonia sanitizer with no water appearing to be added. Facility to dilute with water by hand temporarily while the repair is being made. - Observed the cold water handles to the handwash sinks on both sides of the cookline oven to be broken/not functioning. Hot water is provided to the handwash sinks but cold water does not work.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee phones to be placed on top of nonfood contact surfaces of the deli slicer and stand mixer in the kitchen. - Observed an employee lunch to be stored on the top shelf of the 3 door lowboy refrigerator, directly above opened containers of food to be used for consumers. CDI - Employee phones and lunch moved.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the dicer to be stored on the top shelf above the prep tables and was observed with food debris on its food contact surfaces. - Observed the deli slicer to be stored on the prep tables and was observed not in use and was observed with visible food debris on its food contact surfaces. CDI - Deli slicer broken down and placed at the dishwasher with the dicer to be 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)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed 7 skewers of cooked ribeye, NY strip, pork ribs, and lamb sirloin to be stored in the lower portion of the hotbox at temperatures of 50-57F. The PIC stated that they should have never been in there in the first place since they do not use the lower portion of the hotbox on any day other than Saturday. PIC stated that they were from the night before. CDI - PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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 cases of various foods stacked directly on the floor of the WIF. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the sanitizer buckets throughout the kitchen to be testing at 0ppm quaternary ammonia at the time of the inspection. REPEAT. CDI - Buckets emptied and refilled. Sanitizer dispenser was found to have a clog in it, not allowing for the proper amounts of quaternary ammonia to be dispensed. PIC was able to fix the clog and the dispenser was observed properly mixing the sanitizer at 200ppm.

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 the handles to the scoops in the bulk bins of flour at the dry storage area to be stored with their handles in direct contact with the food inside.

4-501.11 Maintain equipment in good repair. - Observed the gasket to the left door of the 3 door lowboy refrigerator to be falling off/torn.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels provided at the handwash sink across from the WIC. PIC stated the battery died in the dispenser and staff never use the handwash sink. CDI - PIC placed roll of paper towels on top of the dispenser until battery can be changed.

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 an insert container of cooked white rice in the WIC at a temperature of 46F after cooling overnight. Container was observed densely packed with rice, wrapped with tight fitting plastic wrap, and wrapped in tight fitting aluminum foil. CDI - PIC voluntarily discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 the facility using TPHC on the entire buffet area but upon arrival the TPHC log was not filled out with the time for when the product was removed from refrigeration/time of discard. REPEAT. CDI - PIC stated they had set the buffet up for lunch (which is only open from 12-2pm) at approx 11:30am. All items time stamps for discard at 3:30pm. All items are discarded after lunch is over at 2pm and replaced before they open back up for dinner at 5pm.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed a small canister of fire suppressant spray stored directly above a prep table used for food prep. CDI - Canister moved so that it cannot contaminate food.

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 an insert container of cooked white rice cooling in the WIC overnight at a temperature of 46F. Insert container was observed densely packed with rice, tightly wrapped in plastic wrap, and tightly wrapped in aluminum foil, all of which do not allow for adequate air flow to facilitate proper cooling. REPEAT. CDI - PIC 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed cases of various foods stored directly on the floor of the WIC and WIF.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the sanitizer bucket at the dessert station to be testing at 0ppm quaternary ammonia at the time of the inspection. CDI - Bucket emptied. Sanitizer hose at the dispenser was discovered not fully in the sanitizer bottle so no sanitizer was going through the line. The line was fixed and sanitizer bucket was refilled with properly concentrated sanitizer. Other sanitizer buckets were properly concentrated.

3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. - Observed the dipper well faucet to be on but only having a continuous drip coming out rather than a full stream of water.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the handwash sink across from the WIC to be obstructed from use by a rolling bin of dirty skewers placed directly in front of the sink and a sanitizer bucket with a steel wool placed inside the basin. REPEAT. CDI - PIC moved sanitizer container and rolling bin of dirty skewers.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed a large amount of the insert containers and lids that are no longer in use to be stored as clean on the storage rack across from the 3 compartment sink with visible food debris on the food contact surfaces. REPEAt CDI - All contaminated dishes moved to dish pit to be W/R/S. Owner stated he will remove the dishes that are no longer used in the facility and place them in storage. 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 .

3-501.19(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 the facility using TPHC on the entire buffet area but peon arrival the TPHC log was not filled out with the time for when the product was removed from refrigeration/time of discard. CDI - PIC stated they had set the buffet up for lunch (which is only open from 12-2pm) at approx 11:30-11:45am. All items time stamps for discard at 3:30pm. All items are discarded after lunch is over at 2pm and replaced before they open back up for dinner at 5pm.

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 a plastic insert container of chicken hearts stored on the shelf in WIC cooling at a rate of 0.0 degrees/min. Insert container was observed with a tight fitting lid, not allowing for the product to receive adequate air flow. CDI - Insert container moved to the WIF and the tight fitting lid was removed. Item observed at 38F after 40 mins. 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 shakers and insert containers of spices/toppings throughout the kitchen that were not labeled as to their contents.

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 a container of water holding an in-use ice cream scoop and cheesecake slicer with the water at a temperature of 74F. CDI - Water emptied.

4-501.11 Maintain equipment in good repair. - Observed a large rolling bin in use to store dirty skewers at the oven to have a large hole in one end, allowing for the skewers to drag along the floor and the other end with large a round of tape covering a second hole.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed the facility using chlorine test strips that had expired in 2021 and quaternary ammonia test strips that had expired in 2023. Both test strips were unable to accurately read the concentrations of the dishwasher sanitizer and the sanitizer buckets. PIC purchased new test strips online at the time of the inspection and is to email/text the EHS when they arrive. 10 day VR to observe facility acquiring new test strips.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC could not provide employee health policy during inspection. Ensure employees are informed of their responsibility to report the “big 5” symptoms and “big 6” illnesses. CDI - PIC sent employee health agreement forms in english and Spanish via email. 0 pts. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Hand washing sink blocked by bin of skewers. Maintain hand washing sinks free and accessible for employee hand washing. CDI - Employee moved bin away from hand sink. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Deli slicer had visible buildup behind blade. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Slicer broken down and washed during inspection. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Mashed potatoes measured 100F in hot holding. TCS foods in hot holding shall measure at least 135F. CDI - PIC reheated mashed potatoes to above 165F in pot and placed them back in hot 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 .

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 TCS foods held using TPHC on buffet line were written with final cook temperatures and start temperatures on TPHC log, but start times were not written on form. Ensure employees mark the time the TCS foods on the buffet begin TPHC. CDI - Employee stated that first TCS food on buffet line was placed on buffet around 4:45PM so he used that as the start time on the TPHC sheet.

4-502.11(A) Maintain utensils in good repair. Some plastic pans are partially melted. Strainer is in poor repair and not easily cleanable. Lime squeezer needs to be replaced as paint is chipping. Discard utensils and food-contact equipment when they’re no longer easily cleanable. // 4-501.11 Maintain equipment in good repair. Rusted shelves present in walk-in cooler. Replace rusted shelves. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Lettuce, arugula, cheese and corn on speed cart measured 50-58F and was out of temperature control. Establishment uses TPHC for these items on buffet but they weren’t going to put it on TPHC until closer to opening at 5PM. TCS foods in cold holding must measure 41F or less. CDI - PIC moved items to freezer to rapidly cool and will not remove until they put these items on TPHC log. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Bucket of garlic observed on floor in walk-in cooler. Store food at least 6 inches off the floor. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Missing tile at mop sink. Replace missing tile. 0 pts.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -PF 1 pan of chicken in walk-in cooler was not labeled with prep date. 1 pan of polenta in reach-in cooler was not labeled with prep date. TCS ready-to-eat foods must be labeled with prep date, and used or discarded within 7 days of preparation. CDI - PIC placed date labels on 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Some small flies observed in establishment. Maintain doors closed so flies can’t enter establishment. 0 pts.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. 1 wiping cloth bucket observed on floor. // 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 1 sanitizer bucket measured less than 150 ppm quat. Wiping cloths must be stored in properly concentrated sanitizer when in between uses.

4-501.11 Maintain equipment in good repair. Bins used to store skewers are damaged. Replace damaged bins. // 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. 1 knife found with melted handle. Utensils that are not easily cleanable must be discarded. 0 pts.

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. Raw chicken stored on shelf above raw shrimp. Store raw animal foods according to final cook temperatures. CDI - PIC moved raw chicken to bottom shelf. 0 pts. 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 Dish machine is measuring 0 ppm chlorine. Establishment must use 3-compartment sink to wash, rinse and sanitize utensils until it is repaired. EHS will follow-up tomorrow to check that it is repaired. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Polenta measured 48F at entrance to walk-in cooler. PIC stated door was kept open for some time while putting food away. TCS foods in cold holding shall measure 41F or less. CDI - Polenta moved to walk-in freezer to cool. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf TPHC log was not filled out for today and all TCS foods were already out on buffet. Ensure staff place TCS foods held using TPHC on log as written in TPHC procedure. CDI - PIC placed times on log.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Wiping cloth buckets measured over 400 ppm quat. Quat sanitizers shall be 150-400 ppm. CDI - Buckets diluted to 300 ppm.

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 Chicken cooling in deep container with lid on container at 81F. Cook stated it began cooling 1.5 hours ago. Use shallow pans and leave TCS foods that are cooling loosely covered or uncovered. CDI - PIC moved chicken to sheet pan. 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 .

5-205.15 Maintain a plumbing system in good repair. Leak present underneath 3-compartment sink. Repair leak. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few ramekins and plates stored as clean soiled with food waste. CDI: PIC sent to be W/R/S. REPEAT VIOLATION.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee move trash can with bare hands and then proceed to don gloves to prep meat. CDI-EHS intervened and employee properly washed hands before preparing food.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed both sinks in prep area filled with items like a metal scrub pad and a sanitizer bucket. Observed right hand sink in prep are blocked with equipment. Observed hand sink near dish area used to dump beverages. CDI-All hand sinks were made accessible and items removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw chicken hearts stored over pineapple in WIC. CDI-PIC corrected storage order. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw chicken stored over raw lamb. CDI-PIC corrected storage order.

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

5-205.15 Maintain a plumbing system in good repair. Observed broken faucets at both hand sinks in rear prep area. Cold water is not accessible. Repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone and other personal items stored directly on equipment for food prep, like a chopper and slicer. CDI-Personal items were moved to designated location to prevent contamination.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw shrimp stored on shelf above bananas in walk-in cooler. Do not store raw animal foods above ready-to-eat foods or unwashed fruit/vegetables. CDI - PIC moved raw shrimp to bottom shelf. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Cooked mushrooms, pasta, cooked chicken, cooked potatoes, and brie cheese missing date labels in walk-in cooler and in reach-in cooler. TCS ready-to-eat foods must be labeled with date and held for no longer than 7 days from preparation, with day 1 being the date of prep/cooking. CDI - PIC placed dates on 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 .

4-501.11 Maintain equipment in good repair. Dry storage bins used to store meat skewers are cracked and need to be replaced. 0 pts.

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

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. Raw chicken observed on shelf above raw beef in walk-in cooler. Raw animal foods must be stored according to final cook temperature - raw chicken stored below raw beef. CDI - PIC corrected food storage order. 0 pts. For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Polenta, mashed potatoes, chicken skewers, and beef skewers measured 118-121F in hot holding. TCS foods in hot holding shall measure at least 135F. CDI - Mashed potatoes, chicken skewers and beef skewers reheated to above 165F and polenta discarded. 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 .

3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. Ice cream scoops stored in water, but faucet has turned off. CDI - PIC turned water on. REPEAT

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 . Polenta measured 90-105F and began cooling 2 hours ago. CDI - PIC discarded polenta.

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 . Beans in walk-in cooler were missing date label. Potatoes in walk-in cooler was missing date label. CDI - PIC placed date labels on items. 0 pts.

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 . Polenta cooling in covered container in reach-in cooler. Use walk-in freezer to cool polenta as it is very thick and will not reach 70F within 2 hours if it is in a covered container in a reach-in cooler. CDI - Polenta discarded by PIC. 0 pts.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Food employee not wearing hair restraint. Food employees must wear a hair restraint, such as a hat or hair net. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloth bucket measured less than 150 ppm quat. CDI - PIC refilled container with 200 ppm solution. // 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Sanitizer bucket stored on the floor. Store buckets off the floor. 0 pts.

3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. Ice cream scoop stored in water and spout was not on. CDI - PIC turned on water. REPEAT

4-501.11 Maintain equipment in good repair. Shelves in walk-in freezer are bending and need to be replaced. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Hand sink in employee’s restroom is separating from wall. Reattach sink to wall and recaulk. 0 pts.

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 reading 10ppm sanitizer at bar dish machine. CDI - Dish machine was repaired on site during inspection. Dish machine reading above 50ppm chlorine sanitizer. - REPEAT - 1.5 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 one rack of ribs stored in hot box at 130F. PIC states normally hot box is only used for bread and not meat products. CDI - Ribs rapidly reheated. - 0 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed TCS garlic sauces stored on ice at 46F. CDI - Ice added and sauces rapidly cooled. - REPEAT - 1.5 - * Points remain the same due to improvement in overall cold holding.

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 knives stored in container of room temperature water in kitchen area. CDI - Container was emptied and replaced with dry container. Maintain water at 135F or maintain container dry and switch utensils at least every 4 hours. - 0 -

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed utensils stored at hand sink at far end of the bar area. CDI, items removed. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at far end hand sink at bar area. CDI, soap provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at far end hand sink at bar area. CDI, paper towels provided.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed sanitizer concentration at 10 ppm at dish machine at bar area. PIC called technician to service machine. EHS advised PIC to wash all bar cups in back area dish machine until equipment is repaired. Verification required.

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 cooked mushrooms and cooked chicken cold holding above 41F. PIC mushrooms have been in walk in and chicken was out during prep and placed back in walk to cool. Observed date of 3/27 on items. CDI, items discarded by PIC.

Repeat: 3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf 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 Polenta cooling on covered container at walk in. CDI, item placed in walk in freezer to cool.

Repeat: 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead insects in light covers above dish washing area. Need cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed leaking pipe under hand sink near walk in cooler. Need repaired.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink at the bar being used for dumping. Due to neither bar sink being directly plumbed, EHS gave PIC permission to switch the sinks, making bar handsink the farthest from the bar entry. PIC stated he will move soap and papertowels to the far sink. EHS provided signage for sink today. CDI: Sink cleaned.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dicer, mandolin slicer, and tomato slicer with food debris and build up. CDI: Items moved for proper cleaning.

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 no written times for items held on TPHC that were on the salad bar when EHS arrived. CDI: Time written as EHS was able to verify temperatures of items in the walk in from the same batches. EHS advised PIC that he can verify temps in the walk in immediately before placing on the bar, then write the time it is placed on the bar in order to ensure that time and temperatures are accurate. EHS noted today that items on the bar were above 41F. This process takes approximately 20 min for staff to place items out and therefore temps go above 41F before logging/verifying. Observed no written procedure/log for seasonal fruit (cut watermelon), green peas, arugula, and fresh mozzarella. CDI: EHS provided TPHC paperwork to PIC today and it was filled out.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory or denotation for the cold smoked salmon which is raw. CDI: Menus updated and placard placed near smoked salmon on the bar to advise patron of the item.

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 polenta cooling in covered, large lexan in reach in cooler. CDI: Item moved to walk in freezer to properly cool.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C Observed dead insects in light cover above dish machine.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed buckets of sanitizer with wet wiping cloths stored directly on the floor. CDI: Buckets were relocated. REPEAT VIOLATION

3-302.15 Wash fruits and vegetables prior to use. Observed strawberries in use at the bar that were not washed and in original container. CDI: Berries taken to the back for washing.

4-501.11 Maintain equipment in good repair.Observed gasket on right door of reach in cooler on cook line is severely damaged. REPEAT VIOLATION Previous violation corrected.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor build up on gaskets of reach in cooler on the line. Ensure more frequent cleaning.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed buckets of quat sanitizer exceeding 400ppm. CDI: Sanitizer properly diluted.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed buckets of sanitizer with wet wiping cloths stored directly on the floor. CDI: Buckets were relocated.

4-501.11 Maintain equipment in good repair. Observed standing water in the reach in cooler on the line. PIC stated that he has called a repair person and believes the condensation line is blocked/clogged.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed drink and food had been dumped in the first handsink in kitchen. Observed utensils in handsink at the bar. CDI: Sinks cleaned out.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw pork. CDI: Items reorganized.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed stock sanitizer solution at bar dish machine to be weak and the machine was testing at 0ppm chlorine. CDI: Sanitizer was replaced and machine tested at 50ppm 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink and black build up on ice shield.

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 beets cooling at a rate of .18F/min and with 10 min left in the first cooling parameter still at 90F. CDI: Product split into several containers and placed in the walk in freezer to rapidly cool to 70F. EHS and PIC discussed separating beets from the liquid for cooling and then returning beets to the liquid for long term storage.

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 potato salad and chicken salad date marked with today’s date when the potatoes and chicken had been cooked yesterday. CDI: Items properly dated.

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 no times marked for salad bar items. CDI: Items marked.

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 beets cooling in a deep container in the walk in cooler. CDI: Beets split into several containers and moved to the walk in freezer.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed several food items at the bar not protected by shields. CDI: Items moved further back on the bar. EHS and PIC discussed using smaller bowls in order to be able to place food further back under the shields. REPEAT VIOLATION

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 handles of scoops stored down in dry good products. CDI: Scoops moved to where handles are out of the product. REPEAT VIOLATION Previous violation corrected.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed ice machine vents with heavy dust accumulation.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed asparagus above ready to eat greens. Moved to bottom shelf.

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 cut melon, arugala, and mixed greens missing date marks. Dated during the inspection.

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 6 hours shall be discarded. -P/Pf Brie and gouda and melon were missing from the TPHC procedures. Also, all procedures stated the food would be discarded at the end of the day. That was changed in the procedures to 6 hours and they added that the manager will verify discard.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed fraldinha missing asterisk. Corrected during the inspection and new menu was printed.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed 2 cheese rounds, bread and yuca flour out on buffet area without shields. Moved all behind a shield.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets at bar and in kitchen on the floor. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet towel on prep table.

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 cream scoop in standing water in dipper well. Keep water running.