SUPERICA STAWBERRY HILL

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.Observed handwashing sink blocked, CDI Items were removed from blocking handwashing sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS food items out of temp. CDI.. Items were sent to quickly cool. Please see temp chart. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed QUAT sanitizer reading to high( color not found on color chart) CDI.. Sanitizer was remade to read 400PPM

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 large container of white powder( flour, per PIC) without label.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests throughout facility.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several dishes stacked wet.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. P Observed food employee adjust hat and wipe face with gloved hands then continue food prep. CDI PIC immediately intervened and instructed food employee to wash hands and don new gloves..REPEAT..Also observed employee go from handling dirty dishes to clean dishes without hand wash and gloves change. CDI..PIC corrected employee and handwashing and glove change was completed.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed visible debris in hand washing sink. CDI.. Sink was cleaned out during inspection .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dishes stacked/stored as clean with visible food debris..CDI.. Dishes were sent to dish washer to w/r/s. 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 salsa holding below 135F CDI Salsa was reheated and placed back on hot line. 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 food items held for more than 7 days. CDI EHS discussed with PIC that prep date is counted as day 1. Dates were changed. 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 facility has blast chiller however, several items that were prepped today stored in plastic containers with lids tightly fitting lids. PIC stated that employees are to use blast chiller to cool foods down then store in plastic containers. EHS suggested that staff be retrained to assure all staff are cooling foods down using blast chiller and doing temp checks to ensure food has properly cooled. CDI.. Food was sent back to blast chiller to properly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (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 tuna thawing and per label tuna needed to thaw under refrigeration and out of package. Tuna was under refrigerator and still in package. CDI.. Package was slit.

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

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 in flour. CDI.. Handle was removed

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 visible debris in bins that housed clean utensils. CDI.. Items moved to Dish pit. 4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed clean dishes stacked wet. REPEAT

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in need of resurfacing or replacing. REPEAT

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids on dumpsters were not closed.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee adjust hat with gloved hands, removed gloves without hand wash and don fresh gloves. CDI employee washed hands

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed black crates stacked in front of hand washing sink. CDI.. Crates were removed 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed visible debris in several hand sinks. CDI sink was cleaned out.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food in small freezer not cooling uncovered. CDI lid was added.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several clean containers stacked as clean with visible sticker debris. .. CDI .. Containers were sent to dish machine.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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several food items above 41F CDI.. items were voluntarily discarded. Please see temp chart. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed house made pico made previous day without date mark. CDI.. Item was voluntarily discarded. 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 house made pico made previous day without date mark. CDI.. Item was 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(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 batter station , grilled onions and front service area without times labels for TPHC. CDI.. Time stamp was added.. REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray ( soap and water per cook) without a label to identify contents.. CDI.. Label was added.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottle (oil) and larger container ( flour) without labels. Labels were added to container and squeeze bottle.CDI.. Labels were added.

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

3-302.15 Wash fruits and vegetables prior to use. Observed avocado in prep unit cut with sticker still intact.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed containers stacked wet

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board in need of cleaning or resurfacing. 4-502.11(A) Maintain utensils in good repair. Observed utensil that were rusted hanging up as clean. CDI.. utensils were voluntarily discarded.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed large containers containing flour, beans and rice in need of cleaning . Also shelving throughout the facility.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Large percentage of pans with sticker residue persisting after cleaning. CDI- returned to cleaning process. 4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. 4-501.11 Maintain equipment in good repair. High temp dish machine alarm indication that electrical trip had occurred, preventing rinse water from reaching required temperature. CDI- technician dispatched to site immediately. Return visit Friday 8/1 to check on repair status. Facility will process at 3-comp sink if tech is unable to service today, and is equipped to go to single service only utensils if needed. .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Three cooked pork bellies pulled from blast chiller at 8:00 am did not reach 41.0 F by 1:30 pm : CDI- discarded all voluntarily. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.19(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 grilled onions, cooked chicken, cooked jalapenos, and pork belly on the front grill line held on TPHC that did not bear time label on them to indicate when they needed to be discarded by. Per establishment's TPHC form, these items are to be time stamped. CDI - All voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf : Found several pans of grated cheese blend in cold drawer while in cooing process. Found several covered containers of picadillo in cooling process in WIC. Found two pans of Morita chicken in cooling process tightly covered in WIC. Found pans of shredded cabbage and cremosa in prep top while in cooling process: CDI- All moved to blast chiller. 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 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Hand sink near 3-comp sink used to store scrub pads. CDI- sink cleared for use.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P : rice and pulled chicken holding below 135.0 F in steam table. CDI- Both reheated to above 165.0 F. Do not place food into hot holding until it has reached the proper reheat or cook temperature. Refer to temperature chart. 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 : found four pans of shredded cabbage covered in dense volume in a cold drawer and prep top at prep line. Cabbage was prepped today. Cabbage was 47.0 F : CDI- moved to blast chiller. 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 many pans in clean storage wet stacked after being cleaned. Informed PIC that all pans need to be air dried before they are stacked together.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Interiors of reach-ins and cold drawers with accumulating debris.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. : High temp dish machine was not reaching sanitizing temperature of 160.0 F. CDI- call made for technician. 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 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Hot brined onions and salsa verde prepared previous day did not cool to parameters within 6 hours. : CDI- discarded voluntarily. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf : Large and dense volume of hot brined onions and salsa verde did not cool properly from overnight. Reduce volume of food to be cooled, place in shallow pans to facilitate cooling. Found fluffy batter, containing raw eggs, just prepared, cooling in pantry drawer. Added batter to TPHC foods going forward. 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 .

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Spray ports in high-temp dish machine clogged with food. 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: Temp disk for high temp dish machine not operable. CDI- battery obtained and installed. Disk became operable.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Food Bins and other surfaces in kitchen with some build-up.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Large percentage of pans with sticker residue persisting after cleaning. Return visit within 10 days. 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. whole baked potatoes and charro beans did not meet cooling parameters from overnight. Refer to temperature chart : CDI- discarded voluntarily. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Small salad prep cooler unplugged. All TCS foods 58.0 F- 62.0 F. CDI-mall discarded voluntarily. Unit plugged in and began functioning. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf : chimichurri and crema, and Diablo sauce not date marked. CDI- Allowed to date with date of mother batch in WIC. 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 : white shredded cheese did not show a temperature change while cooling in prep line cold drawer. Product was in dense volume in drawer. CDI- cheese moved to WIC in shallower pans. Charro beans and whole baked potatoes did not cool in blast chiller from overnight. Chiller cuts off after time and holds. Monitor blast chiller for effective 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 .

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. label. Bin of flour not labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Some fruit flies seen in facility.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed many pans in clean storage wet stacked after being cleaned. Informed PIC that all pans need to be air dried before they are stacked together.

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 pork, and raw ground sausage stored above raw whole pork in WIC. CDI - PIC reordered storage. 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 two dicers being stored as clean that were visibly soiled with food debris and in need of cleaning. Observed plates being stored as clean in front prep line soiled with food debris. Many pans in clean storage area with sticker residue left over after cleaning. Explained to PIC that all sticker residue needs to be removed during the cleaning process. CDI - PIC placed plates and dicers in dish pit to be recleaned. Employee began removing sticker residue from pans. 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 multiple pans of chicken that were placed into hot holding before reaching 165F. PIC stated that all pans had been previously reheated on the grill to 145F. CDI - PIC reheated all pans of chicken to 165F before placing back into hot holding.

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 cooked tomatoes and cooked peppers with no date label in WIC. PIC was able to verify that both food items had been cooked the day prior to inspection. Unlabeled cut tomato in front prep line RIC. CDI - PIC labeled both pans of chorizo and discarded cut tomato. 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 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 chorizo sausage in WIC with an expiration date of 5/3. CDI - PIC discarded old chorizo. 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 grilled onions, cooked chicken, cooked jalapenos, and pork belly on the front grill line held on TPHC that did not bear time label on them to indicate when they needed to be discarded by. Per establishment's TPHC form, these items are to be time stamped. CDI - PIC placed time labels on all items being held on time. VR in ten days to verify continued compliance.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed container of sanitizer stored immediately next to bag of raw onions on bottom of prep table. CDI - PIC moved sanitizer to a safer location.

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 container of corn starch, bin of sugar, and bare can all with no label indicating its contents. Informed PIC that those items need to have a label.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed many pans in clean storage wet stacked after being cleaned. Informed PIC that all pans need to be air dried before they are stacked together.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed microwave in front prep area soiled with food debris and in need of cleaning. Informed PIC it was in need of attention.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Flour bin with no lid.Said to be damaged and not replaced. CDI- cover found for bin.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Sticker residue on pans and containers stored as clean. Sent back to 3-comp sink cleaning process. 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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf . 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: Found grilled corn, grilled jalapeños, brisket, short ribs, morita chicken in WIC with date marks from today and time of labeled printing within just a few minutes of their present time. All food was not prepared today. PIC voluntarily discarded chicken, brisket, and short ribs as date of prep could not be determined. Corn and peppers confirmed from previous night. Allowed to date. This is the fourth consecutive inspection where date marking has been noted as a violation. A Risk Control Plan shall be implemented to ensure compliance going forward. Forms / templates will be sent to the email addresses on file, and follow-up will be conducted within 10 days. 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: Tracking of grilled chicken at grill not being done via Time labeling as written in procedures. CDI- discarded voluntarily.

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: refried beans in blast chiller dropped 11.0 F in 30 minutes. Beans were in thick volume and deep container. CDI- beans spread out in shallower pan in blast chiller 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. Wet stacking of pans after cleaning observed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Chili gravy and black beans holding below 135.0 F . Refer to temperature chart. Both reheated to above 165.0 F within 15 minutes on stove top.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf . 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: Found foamy butter dated 7/10. CDI discarded. Grilled pineapple not date marked. 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 .

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of pans after cleaning observed.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Spray ports in high-temp dish machine clogged with food.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Flour bin in front of hand sink open and subject to water dripping from washed hands into bin. Contamination observed. CDI- scoop used to discard flour that had been affected.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P: Found multiple pans of food reheating in steam table. After 1.5 hours food was well under 165.0 F. Refer to temperature chart. Pans transferred to stove top and flat top for rapid reheating to 165.0 F or above. All foods in steam table exceeded 165.0 F after 20 minutes.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Pans of TCS food with inaccurate prep date (pico). Pans of pico in prep line tops were dated with todays date (4/27) but had come from a batch dated 4/21 in WIC. This has been an ongoing issue in this facility. Staff are not trained on proper and accurate date marking with respect to food safety. Return visit within 10 days to assess accuracy of date marking with respect to food safety. CDI- pico re-dated with todays date, which is day 7 since prep date. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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: Procedures for red table salsa not produced. Locate procedures or fill out new within 10 days. TPHC procedure template may be found at: http://meck.co/FoodSafety

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. Found small containers of unlabeled foods at prep line.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of pans after cleaning observed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Doors open on dumpster

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf: Management not monitoring date marking, cleaning of utensils / equipment. A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf: Shrimp for ceviche served raw does not have compliant parasite destruction guarantee or documentation that product is farm raised / pellet fed. Verification within 10 days. CDI- all prepped ceviche and shrimp slated for ceviche voluntarily discarded.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P: Raw bacon stored over RTE food in WIC. CDI- bacon moved to below RTE food. For more information on food storage order please visit: http://meck.co/FoodSafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Sticker residue on pans and containers stored as clean. Verification within 10 days. 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

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: Tamales with no date. CDI- voluntarily discarded. Pan of ceviche with multiple date marking stickers. CDI- discarded voluntarily. Pans of TCS food with inaccurate prep date (pickled red onions). CDI- redated with previous days date. Various pickles dated with expiration more than 7 days from prep. Pickles are hot brined or ingredients are sautéed prior to pickling. CDI- relabeled to within 7 days from prep. 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 .

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. Grilled chicken said to be held on TPHC did not have written procedures. CDI- filled out procedures with PIC Jamie Hamod while on site. TPHC procedure template may be found at: http://meck.co/FoodSafety

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. Unlabeled squirt bottles of oil at hot line.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee preparing food items with wrist watch. Food employee cooking at grill should wear beard guard.

3-302.15 Wash fruits and vegetables prior to use. Observed washed produce still bearing sticker labels.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of pans after cleaning observed.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Rice cooker in facility is “For Household Use Only”. Remove from facility.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: Dish pit hand sink with no available hand drying. Dispenser not working. CDI- roll of towels provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Various TCS foods above 41.0 F in line prep tops. CDI- PIC Philip Barnes voluntarily discarded.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Fried egg add-on option on dinner menu lacks disclosure asterisk. Verification of correction within 10 days. Options are to use pasteurized eggs for this menu item; remove from menu; or asterisk each menu with a permanent marker.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf: Management not monitoring cooling, cold holding, date marking, cleaning of utensils / equipment. A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Significant sticker residue attached to pans stored as clean. Significant food debris attached to pans stored as clean. Moved back to cleaning process. Verification visit within 3 days to monitor progress on correction. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Found pico kits with tomatoes 53.0F after more than 4 hours. CDI-= voluntarily discarded all kits from today’s prep. Found food cooling in WIC that is holding food at 43.0 / 44.0 F. Blast chiller equipment in facility has been down for a couple of weeks, according to kitchen manager. Call made for update on repairs. Call made for technician to service WIC while on site. 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 . 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.: Found pork bellies 62.0 F after right at 6 hours of cooling. CDI- discard. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: WIC holding recently prepped food (within 48 hours) above 41.0 F. Call made to service technician for service. Return visit in 3 days. Refer to temperature chart. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Date marking system does not reflect initial prep dates for food. Labels show date of prep as date label was printed. Discussion with GM and kitchen manager on how to implement compliant date marking system. Return visit in 3 days. 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 .

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: Pico kits cooling tightly covered did not cool to 41.0 F within 4 hours. Other items in cooling process tightly covered also. CDI- discussion on proper methods. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Swarm of fruit flies at dry storage shelves.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of pans after cleaning

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Spray ports in high-temp dish machine clogged with food / paper debris.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: No hands drying means at a kitchen handsink. CDI- towels provided.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found ground beef in hot box 108.0 F. Found salsa verde 118.0 F at plating line. CDI- both returned to flat top and reheated to 175.0 F. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf: found whole cooked peppers tightly covered and cooling in WIC. Moved to blast chill and dropped to 37.0 F. Found pork belly tightly covered and cooling in WIC. Found pico cooling in prep top. Moved to WIC. Found green salsa dense volume cooling in WIC. Found green salsa in portioned bottles cooling in reach-in unit. Moved to blast chiller CDI- all moved to blast chiller for rapid chill. 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 .

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. Unlabeled squirt bottles of oil at hot line.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Boxes of single service on floor of dry storage.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Spray ports in high-temp dish machine clogged with food / paper debris. 4-501.15 Operate a warewashing machine in accordance with the data plate. Bar low-temp glass washer reaching only 89.0 F during cycle as measured by machine thermometer and inspector thermometer in solution after cycle.

6-301.14 Post a handwash sign at each handsink. Two bar hand sinks do not have signage. CDI- gave facility two hand sink signs.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf: Invoice for snapper used for ceviche indicates product is fresh and wild caught. Facility agreed to cease serving snapper ceviche until compliant product is obtained. Send inspector product specs and letter within 10 days, or have on hand for verification visit within 10 days.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Corn ears in the husk stored over washed, uncovered whole peppers. For more information on food storage order please visit: http://meck.co/FoodSafety: 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Washed peppers uncovered in WIC. CDI- food covered and re-arranged to proper 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: 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 . High percentage of pans and containers with sticker residue attached after cleaning. Verification within 10 days to check compliance.

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 . Cold drawer at line holding food at 43.0 F. Refer to temperature chart. Points not escalated as violation was limited to one cold drawer unit. Verification visit within 3 days to verify unit is holding food at 41.0 F.

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 . Many small pans in line prep tops not date marked. Milk containers in refrigerator not date marked. CDI- discussion and voluntary discard.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf: found burger patties in cold drawer 54.0 F, pans of cut lettuce in line prep top 48.0F. Both had been placed into holding equipment before cooling after prep. CDI- all moved to blast chiller. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies in facility. Contact pest control service

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed one food employee preparing green salsa kit and handling food items with their barehands. Product is not cooked and was already washed. Observed a second food employee chopping cooked brisket with their barehands. CDI- EHS discussed both violations with PIC and PIC voluntarily discarded both items. EHS went over no BHC requirement in which PIC understood.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed warewashing area handsink with a food container stored within it. Observed the same handsink’s paper towel dispenser unable to provide paper towels. CDI- Container removed and paper towel dispenser fixed to provide paper towels. REPEAT. Maintain access to all handsinks at all times.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed blade of mounted can opener with visible food build up. CDI- Can opener removed by PIC and cleaned and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced tomatoes, shredded cheeses and cut cabbage cold holding in main make station above 41F. The products measured below 41F in the middle to bottom portion of the food items, but the top portions were measured well above 41F. The make station is open to the atmosphere and there is a long section of heat lamps located right above the make station. EHS and PIC believes this is the reason the items measured out of temperature. Establishment is unable to keep the flip tops on the make station due to the location of the make station and the above counter top. CDI- Diced tomatoes voluntarily discarded. The other three products were moved to the WIC freezer and blaster chiller to quickly cool (40F, 39F). EHS did observe items individually covered in the unit measured below 41F. EHS recommends not using the heat lamp directly above the unit since it generates so much heat. EHS also recommends covering each TCS food item individually. REPEAT Items placed in unit at 3pm.

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 6 containers of pickled jalapeños date marked 12-7 still in-use on 12-20. Per PIC, the onions and carrots are cooked, added to jalapeños and a warm/hot brine, and then cooled to 41F. EHS explained that since the brine is hot and the carrots and onions are heated the product cannot be held under refrigerator for longer than 7 days. CDI- PIC voluntarily discarded the product. EHS explained that if the carrots, onions and brine are not heat treated at any point the product may be cold held for longer than 7 days.

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: http://meck.co/FoodSafety Observed establishment using TPHC for cooked onions and jalapeño peppers. Each container was properly labeled with date, begin time and discard time. During the previous inspection EHS provided PIC with TPHC template that was filled out on-site. CDI- EHS provided PIC with updated TPHC form and PIC filled form out with EHS present.

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 preparing food items with wrist watches and bracelets.

4-302.13(B)ProvideanapprovedMax/Minthermometerfortestingsanitizingtemperaturesinhotwaterwarewashingmachines.The thermometer must be readily accessible. -Pf Establishment uses hot water as the sanitization method for their mechanical warewashing machine and they do not have an irreversible registering temperature indicator. CDI- EHS explained the new rule requirement and educated PIC on appropriate equipment that they must provide in order to comply. Recommended testing methods include temperature labels or maximum registering thermometer/plate.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed over 8 food containers stored clean with previous date mark label adhesive still on non-food contact surface of containers. CDI- Containers identified and removed to be properly cleaned and sanitized.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee drink in facility stored above large food mixer uncovered. CDI-Employee drink was removed prior to ES addressing the issue with PIC. ES discussed with PIC about drink storage.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed 1 of 5 handsinks blocked by two trash cans. CDI-PIC moved both trash cans to allow access to handsink. Maintain access to all handsinks at all times.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked onions and jalapeños peppers hot holding on counter below 135F. PIC stated items were cooked at 2:30. ES explained TCS food items shall be held at 41F or below, 135F or above, or utilize TPHC. CDI-PIC elected to use TPHC for onions and jalapeños, but will follow-up with owner to permanently correct issue. PIC completed the TPHC form for both food items and marked begin time with printed labels. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed unsalted butter stored on counter above 41F. ES discussed holding temperature requirements and utilizing TPHC. CDI-PIC elected to use TPHC for unsalted butter and completed the TPHC form during inspection. PIC will follow-up with owner to permanently correct the cold holding issue. REPEAT Observed roasted corn and pico cold holding in prep top above 41F. CDI-PIC had both items quickly chilled to 41F or below in blast chiller. All TCS food items in prep/make stations shall be 41F or blow prior to storing.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies near the large ice machine and kitchen area mob sink. PIC stated they met with owner to address fly issue. ES recommends contacting a licensed pest control operator to address issue as well. REPEAT

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed all outdoor dumpsters with side doors open. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed 1 of 3 outdoor dumpsters missing drain plug. Replace drain plug.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee grab cilantro with bare hands. The employee brought it to the bar area. CDI-The cilantro was properly discarded and explained to the employee about proper glove usage.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed employee unable to verify final cook temperature of the chicken. When checked, the chicken read around 155F. CDI-The chicken was moved back to the grill area to finish cooking. Explained using a thermometer to verify final cook temperatures.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked onions and jalapenos hot holding on the counter below 135F. CDI-The two items were discarded and remade.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed unsalted butter at 65F on the counter. It is unknown how long the butter had been sitting on the counter. CDI-The butter was discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed food items past their time/temperature date marking requirements. It appears the computer system is allowing 8 days for some food items. The maximum time is 7 days. CDI-The food items were properly discarded and discussed with the manager about updating the system. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in the facility. Increase pest control methods.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet cloths on the prep counters not in use. CDI-The cloths were removed. Clean, dry cloths are allowed to be kept on the counter. REPEAT.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed large plastic containers used to store cooked chips stored on the ground. The containers were cleaned and empty. CDI-The bottom container was properly washed and sanitized and then placed onto the shelving.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelves in the walk in cooler, the inside of the blast chiller. Have cleaned.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed covered employee beverage stored next to lime squeezing preparation. CDI- removed

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 hand washes, observed 3 times hands were recontaminated. CDI hands rewashed PIC / staff coached

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hans sink on front line blocked my make shift food prep table. CDI- unblocked food moved away

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed opened pasteurized crab stored under rwa eggs. CDI- reorganized

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two utensils and a slicer with slight debris. CDI removed to reclean

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed multiple house batch cooked and cooled foods reheated less taht 165. CDI- all reheated above 165 F ( see temp chart )

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple tcs foods date amrk applicable not date marked on front line. CDI- date marked Observed some date labels giving 8 days - to be reprogrammed 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one container of baked potatos food with discard date of 12/15

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed open containers of garnishes on top of bar directly in front of only bar customer. CDI- removed

2-303.11 Prohibition-Jewelry - C Observed some food employees with unacceptable jewelry

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth hanging on side of container.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no qac test strips.