TACOS 4 LIFE

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine dispensing 0ppm chlorine after running several cycles. CDI- Machine primed and ran several times. Observed dispensing 50-100ppm chlorine. Recommend to check and monitor machine daily to ensure it is properly sanitizing. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 5 pans of shredded pork labeled with today’s that were shredded and portioned today but cooked two days ago. CDI- product relabeled with date of 6/1. 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 (C ) (1) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours, food shall begin at 41F, and may not exceed 70F within the 6 hour time period. -P. Facility uses 6 hour TPHC for foods in both make line and flip top prep unit on line. Procedures do not indicate how food is monitored at the 4 hour mark to ensure that food is maintained less than 70F. Facility is currently taking temperatures but not logging. CDI- procedures updated and a template log provided to PIC for use.

3-502.12 Food placed in sealed packaging must follow an approved reduced oxygen packaging method.-P/Pf. Food must be above 135F when placed in packaging for cook/chill process. Observed 4 bags of cooked chicken that were cooked and partially cooled and placed in bags below 135F and in ice bath to further cool. Product was observed at 59F in bags. CDI- product had been cooked and bagged earlier today; bags allowed to be opened.

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 tightly covered containers of cabbage mix in walk in cooler not decreasing in temperature quickly enough to meet cooling parameters. Cabbage was prepped approximately 2 hours prior. Cabbaged uncovered to facilitate 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trash can blocking handsink in prep area during inspection. CDI - PIC moved to appropriate location. 0 pts.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed various dented cans being stored in conjunction with unadulterated cans during inspection. CDI - PIC removed for return. 0 pts.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed salsa prep cooling from ambient since 11:05am holding at 51F at 2:55pm. Cooling method insufficient to support proper cooling. See violation 33 for further details. CDI - Salsa voluntarily discarded. Repeat. 3 pts. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 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 salsa prep being cooled while in a large, deep, covered plastic container during inspection. Salsa prep was about to miss cooling window. CDI - Salsa voluntarily discarded. Repeat. 0.5 pts. Points not escalated due to evident improvement from previous 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 utensils being stored in a manner that opens them up to splash or contamination from employees washing hands at dish pit handsink. Ensure all clean utensils are stored in a manner that protects them from possible contamination. 0.5 pts.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed vacuum tumbler not necessary to operation being stored in back prep area during inspection. PIC stated it is not used, and they intend to remove it from the premises. Hasty removal necessary. 0 pts.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed guacamole with diced tomatoes in WIC that had been prepped at 8:55am maintaining 44F at 2:25pm. CDI - PIC voluntarily discarded. 1.5 pts. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed incomplete TPHC procedures on site during inspection. Facility’s written procedures outlined which cold foods are held on TPHC, but failed to include hot foods held on time, and how compliance with 3-501.19(C) will be met. CDI - EHS provided TPHC template and aided PIC in filling out during inspection. 0 pts. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 guacamole with diced tomatoes being cooled while in sealed plastic bags stacked together in WIC during inspection. Guacamole had missed cooling window. Observed salsa prepped at 11:30am cooling while in stacked, deep, covered plastic containers in WIC. Salsa was maintaining 60F at 2:25pm. CDI - PIC voluntarily discarded guacamole. EHS recommended utilizing ice baths to cool guacamole moving forward. Salsa containers were unstacked, uncovered, and placed in ice baths to rapidly cool. EHS observed salsa cooling at adequate temperatures when paired with active stirring. EHS recommended utilizing active stirring to aid cooling moving forward. 0.5 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed various working containers in kitchen prep area not baring labels indicating their contents. CDI - PIC had employee label all working containers. Repeat. 1 pt.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in sanitizer with a concentration of 50ppm quat during inspection. CDI - Employee replaced solution. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed Soiled can opener blade. Also observed multiple plastic containers with sticker residue while being stacked together as clean. -CDI- PIC placed all necessary items in the dishwasher to be washed and sanitized. (1.5 pts) 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dishwasher actively being used with chlorine sanitizer at 0ppm while washing dishes. -CDI- PIC primed the dish machine. Chlorine sanitizer tested at 100ppm after priming. 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 . 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

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a squeeze bottle of honey and another bottle of oil without labels while not being in their original container. -CDI- PIC placed labels on the necessary bottles. (0 pts)

3-302.15 Wash fruits and vegetables prior to use. Observed box of avocados said to be already washed, still having the stickers on the outside of the avocados. -CDI- Food employee removed the stickers and rewashed the avocados.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed pizza slicers and scrapers used primarily for quesadillas being stored in between the crevices of the prep line. -CDI- PIC removed the necessary items and had them placed in the dishwasher to be pit to be rewashed. (0.5 pts)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers that were wet stacked while being stored as clean. -CDI- PIC separated the necessary containers to allow proper air drying. REPEAT*** (0.5 pts)

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 / 2-201.11(E) Ensure food employees report illnesses, symptoms and exposure. -PF - Observed no signed employee health policy on site to demonstrate that all employees are informed. Posters are great reminders of symptoms and illnesses but employee health policy should include a signature of agreement that reporting expectations, exclusion/restriction, and return to work have been discussed. CDI - Provided PIC with Employee health policy. For more information on employee health policy please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

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 two food employees wash hands for less than 20 seconds. Ensure that hands are washed for at least 20 seconds to ensure adequate handwashing. CDI- Employees 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 .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed cooked brisket stored under raw shrimp in walk in cooler. CDI - Brisket moved. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employees leave station to grab items away from kitchen without changing gloves. When food employees leave stations to complete other task gloves must be removed and hands washed. CDI - Employee removed gloves and washed hands. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed food uncovered. After food is cooled it shall be covered. 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 knives, scooper, and measuring cups with visible food debris. CDI - Dished removed for re-washing. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed ice machine with mild build up. Clean as often as necessary or according to manufactures instructions to prevent build up. Manager will clean today. 4-602.11 (A) (2) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, each time there is a change from working with raw foods to working with ready to eat foods. P.- Observed food employee cleaning prep sink with disinfectant. Food shall only come in contact with surfaces that are cleaned and sanitized per the food code. Disinfectant shall not be used. CDI - Prep sink properly cleaned and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 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 carnita patties reheated for hot holding at 102-112F. After second attempt, product was reheated to 145-150F. Carnitas are cooked prior, portioned and cooled. If reheating for hot holding product must reach 165F prior to placing into hot holding. CDI - Carnitas reheated to 168F.

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 - Observed food in TPHC and active use without time stamps. CDI - PIC was able to produce a time stamp. 3-501.19 (C ) (2) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. The food shall be monitored to ensure the warmest portion of the food does not exceed 70 F during the 6 hour period. -Pf - Observed no monitoring to ensure foods are maintained at 70F or below. CDI - PIC is now aware of expectations. 3-501.19 (C ) (4) (5) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. The food shall be discarded if the temperature of the food exceeds 70 F, after the food has completed its 6 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 6 hour time limit. -P - Observed sauces that PIC was unaware if they were discarded within the 6 hour time frame. CDI - PIC discarded product.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed disinfectant cleaner bottle without a label. CDI - PIC labeled

3-306.11 Protect food on display using shields, packaging, or other effective means. -P - Observed lemons stored at consumer drink station with no protection. CDI - Items removed from display.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.- Observed food employees with watches and bracelets. Ensure al jewelry is removed when working actively with food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed utensils stacked wet. Ensure staff separate utensils to allow for effective air drying.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Recycling receptacle is missing a drain plug. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed one door open at recycling receptacle. CDI - door closed.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee drink from cup and continue preparing food with gloved hands. CDI hands washed and gloves changed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine sanitizer at 0ppm. CDI ECOLAB representative arrived and stated air bubbles caused issue with concentration. Unit reached 200ppm at the end. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal and plastic containers, lids, and tabletop slicer that was soiled with leftover food debris. CDI employees checked racks and pulled soiled dishes. Repeat 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 ground beef and rice that was holding below 135F in prep top. CDI rice discarded and ground beef reheated. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed mis en place for salsa that was covered and in a deep plastic container while cooling. CDI items separated to accelerate cooling. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of plastic containers on dry racks and metal plates on cook line.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed pitcher filled at handsink. CDI pitcher removed and water dumped. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink near dish area that was blocked with a cart. CDI cart removed.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed employee cleaning prep sink after handling raw meats spray disenfectant cleaner then immediately use sanitizer cloth to wipe down surface. CDI had employee use separate cloth to clean prep surface then rinse and place sanitizer after. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed pan covers, pans, and plastic containers soiled with food debris. CID items moved for 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 . For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed ground beef from the night before at 43F-42F. CDI pans at 43F discarded and remaining placed in flat pans to get to 41F. 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 poblano ranch, ono sauce, yum yum sauce, mango salsa, and other TCS items in the bottom reach in that was out of temperature. Items from this morning moved to walk in and items leftover night discarded. Ambient air for unit went up from 44-53F during inspection. Facility will only use TPHC for top and not store items in the bottom until repaired. Verification required. 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P. Observed raid spray in office used to spray back room. CDI PIC stated they will cease use and have company handle it.

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 ground beef with high volume in open bags that were at 42-43F. Suggest facility place less product in bags to prevent cooling issue or fully cool product prior to portioning. Observed Cole slaw, mango salsa, salsa from can, and pico that was prepped today and wrapped and placed in reach ins to cool and no drop in temperature and no monitoring to get it down. CDI items moved to walk in to drop. 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 .

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

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 coop handles stored in food in reach in drawers by grill and in nacho chip bin.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking on clean rack. Repeat.

5-202.12 Provide at least 100F water at handsinks. Observed multiple handsink temps at 80f. Vr within 48 hours

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation observed Tphc foods labeled but without written procedures. CDI EHS wrote tphc for 6 hrs

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 observe late prep pico still cooling at 44 with 15 minutes left to cool. CDI removed to walk in cooler to cool For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed tight stacked wet containers.

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 hand wash for 5 seconds. FHS demonstrated correct method 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 . 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P observed dishwasher handling soiled and cleaned utensils interchangeably without washing hands in between

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce over containerized ready to eat foods. CDI reorganized 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 multiple plastic containers stored as clean still soiled CDI removed to re clean 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 majority of TCS foods cold holding at 42. Vr 3 day 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 .

3-501.18 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 multiple date marking irregularities. Posted 8 days and observed foods past discard date and some on day 9. CDI 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 Date Marking Food Safely 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 pic unable to provide written procedures for tphc. Food labeled for 6 hrs and under 45

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 dry wiping cloth on food prep table

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored above ready to eat sauces and milk in the WIC. 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 chorizo (comminuted meat) stored above whole muscle steak chunks in WIC. CDI - EHS and PIC discussed storage order of WIC and reorganized WIC storage to prevent potential contamination. EHS provided WIC storage order chart. For more information on food storage order please visit: http://meck.co/FoodSafety

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 recently delivered, still frozen ROP Mahi Mahi on WIC thawing storage racks without being removed from ROP environment. CDI - EHS and PIC discussed thawing of ROP fish and removed ROP fish from deoxygenated environment by cutting slits in packaging.

3-302.15 Wash fruits and vegetables prior to use. Observed food employee cutting into avocados at prep sink without first rinsing produce. CDI - Cut avocados were rinsed and yet uncut avocados were rinsed prior to continued processing.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately three (3) plastic bins on drying rack wet nesting. CDI - Bins were separated to improve air drying.

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 marinated chicken and Pico de gallo cooling in WIC with lids on. Observed slaw and Pico de gallo cooling in containers in cold line underside drawers cooling with plastic wrap on. CDI - All TCS foods were rotated to the WIC for additional corrective cooling and their lids and coverings were removed. EHS provided establishment with one step cooling chart for processed TCS food.

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 three (3) spice shakers unlabeled. Observed peeling labels on sauce bottles in cold line. EHS and PIC discussed labeling methods, including station labeling. REPEAT

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed one (1) dented can intermingled with non-distressed merchandise. CDI - PIC pulled dented can from storage area.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two (2) in use wiping cloths stored on prep tables. CDI - Wiping cloths were rotated to dirty linen storage.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed four (4) stacks of single serve to go boxes stored with exposed food contact surfaces. Observed one (1) stack of to go cups store with exposed food contact surfaces. CDI - Single service items were inverted to prevent potential contamination.

5-501.17 Provide a covered waste bin in female restrooms. Observed female restroom with no covered receptacle. REPEAT

5-501.111 Keep storage areas and bins for waste in good repair. Observed dumpster with broken, missing lid. REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on waste dumpster and cardboard dumpster. CDI - Dumpster doors were closed prior to returning to the interior premises. REPEAT

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures for employees to follow when responding to vomiting or diarrheal events. CDI - Regulatory authority provided written procedures for employees to follow when responding to vomiting or diarrheal events.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed approximately 4 plastic containers stored as clean with food labels stacked within additional containers and/or minor food soil still within the containers. CDI - Containers were pulled from the drying racks and placed within warewashing for additional cleaning.

3-502.12 (F) Reduced Oxygen packaged TCS food removed from its package in the food establishment within 48 hours after packaging shall be labeled with the production time and date, and be held at 41 F or less during refrigerated storage. Observed 2 ROPed bags of refried beans CDI - ROP bags voluntarily discarded. REPEAT. No escalation in point deduction due to noted improvement since the previous inspection. * Previous EHS working with facility on HACCP plan to keep items ROPed for 7 days. Progress on HACCP plan continues. *

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 multiple spice shakers and 2 olive oil bottles without effective labeling at the grill area. CDI - PIC labeled olive oil and spice shakers.

6-501.115 Live animals may not be allowed on the premises of a food establishment unless otherwise allowed in the NC Food Code per 6-501.115 (B) and (C ). -Pf Towards end of the inspection, regulatory authority observed patron seated with a restrained live dog in a covered stroller leaving establishment. CDI - Patron left premises before regulatory authority or PIC were required to ask them to vacate the premises.

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 tofu and eggplant in grill drawers stored with spoons with handles contacting food. CDI - Spoons were removed from the food items.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately 2 plastic containers stacked while wet at the warewashing area drying rack. CDI - Containers were separated out and allowed to air dry. REPEAT

5-501.17 Provide a covered waste bin in female restrooms. Observed female restroom with no covered receptacle.

5-501.111 Keep storage areas and bins for waste in good repair. Observed dumpster with broken, missing lid. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on waste dumpster and cardboard dumpster. CDI - Dumpster doors were closed prior to returning to the interior premises.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC with expired serve safe certification during inspection. - 1 -

3-502.12 (F) Reduced Oxygen packaged TCS food removed from its package in the food establishment within 48 hours after packaging shall be labeled with the production time and date, and be held at 41 F or less during refrigerated storage. Observed ~20 ROPed bags of refried beans, Korean BBQ sauce, black beans, rice, and mango habanero sauce with dates and times on 3/26. Items must be opened within 48hrs if ROPed without a HACCP. CDI - ROP bags cut open. - 1 - * EHS working with facility on HACCP plan to keep items ROPed for 7 days *

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed few metal pans wet stacked at dish drying station. - 0 -

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max/min thermometer capable of testing hot water sanitization in high temp dish machine. Facility had switched machine from chemical sanitization mode to high temp sanitization mode. CDI - EHS discussed need to purchase high temp max/min thermometer capable of testing dish machine. * Points at 0. EHS did not mention this new rule to PIC last inspection due to it being on chemical sanitization mode*

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap able to be dispensed at hand sink by dish machine. CDI - Soap provided. - 1 -

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed one pan of shredded pork dated 12/1/2021. CDI - items discarded. - 0 -

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemical spray bottle stored above food items in reach in cooler below grill. Observed chemicals stored above cleaned linens in dry storage. CDI - Spray bottle moved. Chemical storage beginning to be relocated during inspection. - 1 -

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed few employees wearing jewelry while prepping food items. - 0 -

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed raw chicken on grill cooked to a final temperature of 148F-157F. CDI - Chicken placed back on grill to finish cooking process. - REPEAT - 3 -

3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf Observed facility reduced oxygen packaging chicken, beef, beans, cheese, cream corn, and rice without health department approval. CDI - Food items held past 48 hours discarded. Any items held within 48 hours opened and poured into pans. Facility sent information regarding application for HACCP plan. Facility to immediately cease any reduced oxygen packaging until HACCP plan has been approved. - 1 -

8-103.11 Documentation of Proposed Variance and Justification - PF Observed no HACCP plan present in facility. Facility to cease operation regarding reduced oxygen packaging until HACCP plan has been approved. CDI - Facility was provided information to apply for HACCP plan. EHS will make return visit to follow up on HACCP procedures.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed few flies in kitchen. - 0 -

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food stored on top shelf in walk in cooler. CDI - Items moved to bottom shelf in cooler, not above any facility food items. - 0 -

2-301.14 When to Wash - P - Observed food employee handle garbage can then handle clean container lid. CDI by instruction.

3-401.11 Raw Animal Foods-Cooking - P,PF - Observed aw chicken cooked to 161 degrees F. CDI, chicken placed back on grill to continue cooking.

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 start time not identified on cold line where TPHC was being used and currently being set up. Time recorded during inspection. PIC stated will go to sticker label instead of market as currently written on TPHC procedures. Ensure TPHC procedures updated if needed.

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 deep covered container of pico at 43 degrees F at 10:39am and remained at 43 degrees F at 11:34am. Cooling rate shows method not effective to rapidly cool food. CDI, pico transferred to shallow uncovered container to rapidly cool.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean container lids stored in bin that was collecting food debris / soil. Observed ice wand stored on boxes / rack inside reach in freezer.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P Observed employees to not know (could not verbally commhnicate or physically locate) the employee health policy related to food borne illnesses and symptoms. Employees were unsure of what the health policy was. CDI-Employee health policy given to the PIC to hang in the kitchen.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a whisk and a pitcher in the handsink. Handsinks may only be used for hand washing. CDI-items removed from handsink

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed clean utensils that were still dirty. CDI-utensils moved to dirty side of dish machine.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf Observed a container of sanitizer that was not labled. CDI-container labeled with correct name of chemical.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wiping cloths on counter tops not being held in sanitizer. Observed wiping cloths in sanitizer that showed 0ppm concentration. CDI-sanitizer was discarded and replaced. REPEAT

5-501.15 Outside Receptacles - C Observed outside receptacles with doors open.

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 multiple food employees recontaminate hands on handles after washing hands. CDI- coaching and re-washing by PIC

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed large, covered, plastic container of pico prepped aroung 1 pm at 330 pm at 48F then 48 F again after 15 minutes. CDI- all removed to shallow pans to speed up cooling.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Cooked proteins hot held in table top units below 135F see temp chart; CDI- discarded

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS foods cold held above 41F. CDI- placed on temp TPHC; template given

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 poor cooling methods for multiple gallons of pico de gallo( see18)- methods changed

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

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 wiping cloth in soiled sanitizer.