MARGARITAS MEXICAN RESTAURANT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 2 pans soiled with food debris while being stored as clean. -CDI- PIC placed the necessary pans in the dish pit to be W/R/S. Due to severity, points are not taken. (0 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 1 in-use spray bottle of bleach that was not labeled. -CDI- PIC immediately labeled the bottle. Due to severity, points are not taken. (0 pts)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies throughout facility. Service facility for pests. (1 pt)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in a bucket while not fully submerged in properly concentrated sanitizer solution. Chlorine sanitizer in the bucket was at 0ppm. -CDI- Solution was replaced with new sanitizer and wiping cloths were submerged. REPEAT*** (0.5 pts)

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 wet stacked containers that were stored as clean and dried. Separate to allow proper air drying. (0.5 pts)

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 non-food contact surfaces such as drawers and handles soiled with food residue. Increase cleaning frequency. (0 pts)

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged FRP walling and missing corner protector in the mop sink area. Repair/replace necessary items. (0 pts)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beans at 131F while said to be hot holding in the hot box. -CDI- Beans were immediately reheated to 187F. (0 pts) 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw bacon, raw beef, and salsa verde holding above 41F while said to be hot holding. PIC stated that the items were placed in the unit/made about an hour before the inspection. -CDI- Items were placed in ice baths to cooling quickly. (1.5 pts) 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored inside of a chlorine sanitizer solution at 0ppm. Also observed the same wiping cloths not submerged in the solution. -CDI- PIC replaced the solution and fully submerged the wiping cloths. (0.5 pts)

3-302.15 Wash fruits and vegetables prior to use. Observed stickers on the outsides of cut avocados. Remove stickers and wash produce before cutting into them. (0 pts)

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed handle of ice scoops in direct contact with ice while being stored. -CDI- Scoop was removed. (0 pts)

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 the accumulation of food debris/residue on the inside of the cooler drawers. Also observed the accumulation of fuzzy white build up on the wire racks in the WIC. Increase cleaning frequency. (0.5 pts)

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard being used on the wire shelves next to the fryers to help support the oils/wet ingredients. -CDI- PIC immediately removed the cardboard. Points not taken. (0 pts)

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed nozzle attached to the hose in the mop sink while under continuous pressure. -CDI- Water was turned off and pressure was released. REPEAT*** (1 pt)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed heavily soiled can opener blade, slightly soiled tomato dicer, and observed black buildup in the ice machine. -CDI- PIC placed the necessary items in the dish pit to be cleaned. REPEAT*** (3 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of bleach without label. -CDI- PIC immediately placed label on spray bottle. Due to severity and immediate correction. Points not taken. (0 pts)

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 one pizza slicer in between a prep table and hot holding unit. -CDI- PIC immediately removed pizza cutter and placed it in the dish pit to be W/R/S. (0 pts)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked dishes while said to be stored as clean and dry. Separate containers to allow proper air drying. REPEAT*** (1 pt)

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed nozzle attached to hose while under continuous pressure. -CDI- EHS provided education on backflow prevention. Water was turned off and pressure was released. (0 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the table mounted can I opener, dicer, blade to the large wheeled vegetable chopper, the fajita slicer, the large mashers (2), and multiple metal insert pans stored as clean that were contaminated with visible food debris on the food contact surfaces. REPEAT. CDI - All items moved to the dish pile to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed the raw shrimp stored in the front portion of the refrigerated drawer to be at temperatures of 44-46F. Shrimp in the rear of the drawer was observed at 39F. - Observed an insert container of shredded cheese in the cookline opentop refrigerator across from the flattop grill to be at temperatures of 48-51F. CDI - PIC voluntarily discarded cheese and shrimp at the front portion of the drawer that was out of temperature. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed the containers of pico, sliced tomatoes, and guacamole to be date marked with today’s date at the cookline when they are from larger batches in the WIC that were prepped the day before. CDI - PIC corrected date marks at the cookline to match the prep dates of the items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed a bottle of bleach stored on the lower shelf beneath the food prep sink, directly next to clean cutting boards. - Observed a flying insect strip (dichlorvos cartridge) hanging directly over the dishwasher, allowing for the clean dishes coming out of the dishwasher to be potentially contaminated. CDI - Bottle of bleach and flying insect strip moved to not allow for potential contamination.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed soiled wiping cloths stored on the prep table across from the cookline steamtable. Sanitizer solution that was set up for wiping cloths below the steamtable was observed with 0ppm chlorine. REPEAT. CDI - PIC remade solution and retested at 100-150ppm.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed the ice scoop at the expo area soda machine to be stored with the handle in direct contact with the ice inside. - CDI - Scoop removed. 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 the scoops used for the raw chicken and the raw shrimp in the refrigerated drawers beneath the cookline to be stored with their handles in direct contact with the food raw products inside. CDI - Scoops removed and to be stored in clean insert container going forward.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed multiple stacks of clean metal insert containers and sheet pans to be wet nested on the clean dish racks adjacent the WIC. REPEAT.

4-502.11(A) Maintain utensils in good repair. - Observed 3 metal wire strainers stored above the 3 compartment sink to be broken with the metal frayed. CDI - PIC voluntarily discarded.

4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils.-Pf - Observed a pot stored ont he top shelf above the 3 compartment sink to be too big to be washed/rinsed/sanitized in the 3 compartment sink or dishwasher. PIC was unable to explain how they clean the dish. CDI - Pot to no longer be used unless they are able to properly W/R/S the dish.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed the grease dumpster to have the lid open at the time of the inspection. CDI - PIC closed lid.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sticker residue on multiple containers that were contaminating the food contact surfaces of other containers while being stacked as clean. Make sure sticker residue is removed before stacking. (1.5 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in chlorine sanitizer solution that were used to wipe down and sanitize the cutting boars on the cook line. The chlorine solution measured 0ppm. -CDI- PIC replaced the sanitizer with new solution at 100ppm. (0.5 pts)

3-302.15 Wash fruits and vegetables prior to use. Observed a large container of avocados that were said to be washed but sill had the stickers attached to the avocados. -CDI- PIC removed stickers and rewashed the avocados. (0.5 pts)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of metal containers that were wet stacked while said to be clean. Separate the containers to allow proper air drying. (0.5 pts)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed bottle of pure bleach that bleached out test stripes in a spray bottle by dishmachine that PIC stated is used for prep tables. CDI-EHS provided education and bottles was refilled with one cap of bleach and tested at 100 ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed refried beans in hot holding cabinet that were under 135F. CDI-PIC voluntarily discarded beans. All other items in cabinet were 135F and above. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed salsa cooler with salsa and ranch above 41F in flip top and ambient temperature of 42F, ceviche with cooked shrimp and sour cream above 41F in prep top across from grill (see temp chart). CDI-Facility to use temporary TPHC for salsas until maintenance has been completed. VR within 3 days to check cold holding of salsa cooler. Repeat. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Observed leaking in WIC near air vent and missing weather striping of bottom of WIC, temperatures unaffected in WIC. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard used as lining in kitchen and WIC.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster without drain plug.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed PIC use handwashing sink to fill up water container. -CDI- EHS educated PIC on proper use of handwashing sink. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw chorizo stored over RTE ham and pineapple in prep unit #2. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 ground chorizo stored behind raw fish in cold drawers under grill. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed lettuce stored over RTE onions and peppers in WIC. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 1 large container of black beans from yesterday at 46F in WIC. -CDI- PIC voluntarily discarded. -1.5- **REPEAT** **POINTS NOT ESCALATED DUE TO IMPROVEMENT** For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in sauce cooler above 41F. Observed ambient air of unit at 50F. -CDI- PIC voluntarily discarded items and will place items on temporary TPHC until repairs have been made. **3DAY VERIFICATION REQUIRED** -1.5- 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 .

3-501.17 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- Observed housemade chipotle salsa, spring mix, salsa Verde, salsa habanero and salsa tomatillo in prep unit #1 with no dates. Observed pico and diced tomatoes in prep unit #2 with no dates. Observed tamales date marked 5/21 (discard 5/27) and chicken empanadas in stand alone cold drawer with no date marks. Observed heavy cream in sauce prep with no date mark. -CDI- EHS properly date marked all items. -0- 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 one plastic container of black beans prepared yesterday in WIC at 46F. Observed black beans prepared today cooling in a plastic container with the lid on filled halfway in an ice bath with a lid on not cooling within cooling parameters. -CDI- EHS educated PIC on proper cooling methods and PIC removed lid and stirred items and separated into smaller containers to facilitate rapid cooling. Beans prepared yesterday were voluntarily discarded. **REPEAT** -0.5- 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 .

3-304.12 (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 in-use spatulas stored under grill. -CDI- PIC removed items. -0-

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P. Observed employee contact raw chicken with gloved hand then proceed to handle container of butter at grill. CDI - employee removed gloves and washed hands before continuing. PIC wiped down outside of container with sanitizer.

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 plastic containers of salsa made yesterday in WIC at 48 F. CDI - PIC voluntarily discarded salsa. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P. Observed knives in container of chlorine sanitizer above 200 ppm. CDI - PIC diluted to adequate concentration.

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 large, covered plastic containers of salsa from yesterday in WIC at 48 F. CDI - PIC voluntarily discarded salsa and will use shallow, uncovered metal pans in the future. PIC will also monitor cooling temperatures using facility’s cooling temperature log. 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(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 single-use containers stored without protective wrap on shelf unit with visible dust above steam table.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed avocados stored on cardboard above steam table. Replace cardboard with smooth, durable, and easily cleanable pan or container.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no useable quat sanitizer test strips in facility. All quat test strips had water damage. CDI - EHS provided test strips to PIC.

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 dust buildup on shelf unit above steam table.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. -C Observed employee bottled water on prep station in waitress area CDI - Employee moved drink to area designated for employee.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw bacon stored above cheese inside the prep unit across from the grill. Observed ground beef stored above steak inside of walk in cooler. Observed raw chicken and raw steak removed from original packaging inside of the refrigerator with chicken stored above raw steak. CDI- Reorganized during the inspection. Risk control plan initiated.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Two spray bottles were not labeled in can wash area. Both contained straight bleach but one had a Windex label on it. CDI - PIC had bottles emptied and labeled correctly.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados stored on box over prep unit with labels attached. Ensure that avocados are being washed prior to use. CDI- Avocados were mvoed to be washed during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet before allowed to adequately air-dry. Educated team members on how to pyramid stack dishes to achieve air drying. REPEAT - 1 -

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw bacon and raw chorizo stored above cut pineapples inside the reach-in cooler near the grill. Observed prepared peppers/ onions( uncovered) below box of unwashed avocados and limes inside the Walk-in Cooler. Observed raw beef and chicken above shrimp and tilapia in grill drawers. Observed empanadas containing raw chicken stored above open container of salsa. CDI - PIC had limes and avocados put on lower shelf and rearranged storage order of meats in grill drawers. Storage order of empanadas was corrected. -3- REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed clean pans stacked with stickers on outside surfaces in contact with food contact surfaces. CDI - PIC removed the pans to the dish area to have stickers removed and to be w/r/s.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed two pans of cooked carnitas in WIC at 50F. Item had been prepped two days prior to inspection. CDI - PIC voluntarily discarded items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Two spray bottles were not labeled by dish area. Both contained straight bleach but one had a Windex label on it. CDI - PIC had bottles emptied and labeled correctly. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bleach was undiluted in spray bottles used to clean cutting boards and other food contact surfaces. CDI - Bottles were emptied and filled with sanitizer at proper concentration (100ppm chlorine). - 1 -

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: 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 . Observed two pans of cooked carnitas in WIC at 50F. Per PIC and date mark items had been prepared two days prior to inspection and had not been removed from WIC since preparation. CDI - EHS explained two stage cooling to PIC and need for monitoring while cooling. PIC voluntarily discarded items.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes sitting out on counters. Store all wiping clothes in sanitizer at proper concentration.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. -C Observed metal scoop stored in rice and metal spoons in chili powder and salt with handles in contact with product. CDI - Utensils were placed so that handles were above product. REPEAT - 1 -

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet before allowed to adequately air-dry. REPEAT - 1 -

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand-wash sink near the grill being used to store a pitcher. CDI- PIC removed pitcher from hand washing sink. REPEAT - 2 -

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw bacon and raw chorizo stored above cut pineapples inside the reach-in cooler near the grill. Observed Raw shell eggs stored above RTE Beans and Salsa inside the Walk-in Cooler. Observed raw beef and chicken above shrimp and tilapia in grill drawers. CDI - PIC corrected storage order inside the WIC and the grill drawers. REPEAT - 3 -

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed 0 ppm concentration chlorine sanitizer in chemical dish machine. CDI - PIC primed sanitizer and ran several times. Concentration of chlorine was 100ppm after intervention.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed Cheese dip held longer than 7 days. CDI- All TCS items held longer than 7 days were discarded. REPEAT - 1.5 -

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. -C Observed metal scoop stored in rice and metal spoons in chili powder and salt with handles in contact with product. CDI - Utensils were placed so that handles were above product. REPEAT - 0.5 -

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet before allowed to adequately air-dry. REPEAT - 0.5 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed backpack and hat on shelf above 3 compartment sink. CDI - PIC removed items.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. PIC was unable to verbally indicate knowledge of Reportable symptoms or diseases, PIC could not locate Employee health information posted inside the establishment. CDI - EHS provided education and PIC was shown where to locate posted Employee Health Information.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand-wash sink near the grill being used to store utensils. Observed hand sink near the dish Machine/prep area being used to store a pitcher of water. CDI- PIC removed utensil and pitcher from each hand washing sink. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw bacon and raw chorizo stored above cut pineapples inside the reach-in cooler near the grill. Observed Raw shell eggs and Raw shrimp stored above RTE Beans and Salsa inside the Walk-in Cooler. CDI - PIC corrected storage order inside the Reach-in cooler.

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 knives stored clean with food residue present on the foods contact surface (Blade).

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed Milk with no date marking to indicate the date the container was opened. Observed Pork, Chipotle honey sauce, and Cheese dip held longer than 7 days. CDI- PIC date marked Milk. CDI- All TCS items held longer than 7 days were discarded.

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 dented cans no separated and stored in a designated area for dented cans. CDI - PIC removed dented cans.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on the floor in the servers area. CDI- PIC removed sanitizer bucket from the floor.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. -C Observed metal scoop stored in large plastic bins of pico,. CDI - PIC removed scoop. Observed bowl of lime being stored in lettuce in flip unit. CDI-bowl of lettuce was removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet before allowed to adequately air-dry.

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 single-service/use items not stored in protective packaging or inverted. CDI - PIC inverted all single service items.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed server station handsink being utilized to fill sanitizer bucket. CDI - EHS intervened and educated employee to use the station for hand washing only.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. - P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw shell eggs stored over raw beef inside walk-in cooler. CDI - EHS educated and storage order corrected. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw chorizo stored over ready-to-eat tortillas inside lowboy unit. CDI - EHS educated and storage order corrected.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed diced tomatoes at guacamole station holding at 48 F. Tomatoes covered and kept in shallow ice bath. Observed container of shredded chicken on utility cart at 58 F. Also observed various TCS foods > 41 F inside cold drawer units. Refer to temperature chart. Cold drawers unable to maintain proper temperature of < 41 F. CDI - PIC added more ice to unit and allowed tomatoes to cool down, all other products relocated to walk-in cooler to cool to < 41 F. 3-DAY VERIFICATION WILL BE CONDUCTED TO ASSESS COLD DRAWER UNIT.

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 x1 dented can of purée tomatoes stored with other canned goods at back shelving unit. CDI - PIC voluntarily discarded item.

4-501.11 Maintain equipment in good repair. Observed several split kitchen and bar reach-in unit gaskets. Also observed x2 missing door handles at bar reach-in units. Repairs needed.

REPEAT: 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 black build-up inside 2-door freezer near dish machine and heavy food debris under cooking equipment/on cold drawer unit.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floor drain under steam-well station in need of thorough cleaning.

6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee foods stored with and over retail foods inside reach-in units and on shelving units. CDI - All personal items removed. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed x1 cell phone stored with retail goods on shelving units above prep counters and x1 cell phone stored on container of powdered chicken bouillon. CDI - PIC removed items.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. -C Observed employee drink on stored on cutting board. CDI - Employee moved drink to area designated for employee. -0 points

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed 0 ppm concentration chlorine sanitizer in sanitizer bucket stored at bar. CDI - PIC instructed employee to refill to min 50 ppm chlorine concentration. -1.5 points

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed shredded mozzarella cheese cooling in a larger metal container in WIC with no change in temperature over 20 minutes. CDI - PIC vented and allowed to cool quickly. -1.5 points

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed diced tomatoes at guacamole station holding at 51F. Tomatoes are kept cool by ice under metal bins and kept covered until an order is requested. CDI - PIC added more ice to unit and allowed tomatoes to cool down. Tomatoes cooled to 41F before inspection ended. Points not increased due to tomatoes being the only item found above 41F. -1.5 points

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 shredded mozzarella cheese cooling while covered in large metal container in WIC. CDI - Container was vented and cheese was allowed to further chill. -0 points

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. -C Observed minor build-up on 2-door freezer near dish machine and on splash wall behind prep sink. CDI - PIC instructed employee to clean. -0 points

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed rice holding at 120F in hot box on cook line. CDI - Rice was cooked at ~10:30am, before facility opened. PIC reheated rice to 165F.

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. Observed container of tomatoes without date mark in 2 door RIC near cook line. PIC stated tomatoes were open yesterday and added date mark.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. -C Observed metal bowls stored in large plastic bins of pico, diced tomatoes and diced onions and used as a scoop in the WIC. CDI - PIC removed bowls and placed scoops with handles.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed raw chicken, beef in RI cold holding at temperatures above 41F. CDI. PIC removed to the cooler and indicated that it was removed not long ago.

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 on date marking please visit: http://meck.co/FoodSafety. Observed milk in the RI cooler without a date. CDI. PIC date marked.

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 container o f salt in the food prep area without a label. CDI. PIC labelled it.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed s container of cheese stored directly on the floor in the WI cooler.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly on prep tables. CDI. PIC removed. Also observed wet wiping cloths holding in a solution at sanitizer concentration of about 5ppm. CDI. PIC changed the solution.

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 scoop of ice stored directly with handle touching the ice. CDI. PIC removed.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on RI coolers, microwaves in the kitchen. Needs to be cleaned.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one open employee drink stored above clean dishes at serving line. CDI- drink was removed. REPEAT (half points for improvements).

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw shrimp stored above cut onions in walk-in cooler. CDI- shrimp was placed in area were not contamination could occur.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean mold and mildew from top interior of ice machine near dish machine. PIC will have someone clean it soon.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed white rice stored below 135 F at steam table. CDI- rice was voluntarily discarded.

3-302.15 Wash fruits and vegetables prior to use. Observed employee tear lettuce leafs from head of lettuce and prepare to serve on a plate without washing. CDI- Lettuce was discarded. Employee was educated on washing heads of lettuce before removing leaves.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers that were stacked wet. CDI- containers were separated and allowed to air dry. REPEAT (full points).

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two employee drinks stored above flip top prep stations in kitchen. CDI- Drinks were removed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed a pitcher and spoon in hand sink in kitchen area. CDI- items were removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf There was not any paper towels at hand sink in bar area. CDI- paper towels were placed at hand sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in flip top cooler and cooler under grill that were above 41 F. PIC stated that items were placed in each unit about 2 hours ago. CDI- Spring mix was denatured and discarded into trash. Other items were placed on ice to assist in cooling. REPEAT (full points).

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in kitchen area. After further review, the fan screens on the air curtains on the back door were not directed correctly. Inspector directed the screens so that air will divert flies.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed flies landing inside of spring mix containers. CDI- spring mix was denatured and discarded into trash can.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee not wearing hair restraint. CDI- employee put on hair restraint.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one damp, wiping cloth stored on countertop. CDI- cloth was placed in sanitizing solution.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers, and cups that were stacked wet. CDI- containers were separated and allowed to air dry. REPEAT (full points).

4-501.11 Maintain equipment in good repair. Repair leaking faucet at dump sink near dish machine.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw scallops and ground beef stored above cooked shrimp ceviche and cheese in walk- in cooler. CDI- items were reversed.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed warewashing machine did not register any sanitizer strength. Dish washer was continuously cleaning, but failed to test the sanitizer strength. PIC observed that the container of sanitizer was empty. CDI- PIC changed the container to one that was full. Dishes that were cleaned were taken back through the dish machine for proper cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one container of carnitas stored below 135 F. CDI- container was reheated to 184 F

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items stored in glass-door refrigerator, cooler under grill, and prep cooler that were above 41 F. CDI- Items were placed in walk-in cooler and allowed to chill.

3-501.13 Use approved thawing methods. Food shall be thawed 1) Completely submerged under running water, 2) Under refrigeration, 3) As part of the cooking process, or 4) By use of a microwave. Observed raw chicken thawing in prep sink filled with non-agitation water. CDI- PIC turned water on so product will thaw under agitation.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of cups that were stacked wet. CDI- cups were seperated and allowed to air-dry.