JC TACOS

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no training documents, signed employee health or other materials pertaining to training besides poster. Verification Required. Emailing employee health. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Repeat-Observed employee handle raw proteins, doff gloves, and don new gloves to work with RTE food without washing hands in between gloves changes. CDI - REHS intervened. Employee doffed gloves, washed hands, and donned new gloves.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed cases of eggs stored over queso and crema. CDI-eggs moved to below RTE foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed several TCS foods not meet cooling parameters. Foods cooling since yesterday >41F. Foods cooling in large pots and deep pans. See temp chart CDI-TCS food from yesterday discarded. Improperly cooled food from today discarded For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken in hot hold <135F. CDI-chicken discarded. May want to put fried chicken on TPHC (will need a separate form from cold TPHC paperwork 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 Repeat-Observed TCS foods in prep unit and WIC >41F see temp chart. CDI-discarded For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed not all TCS foods in cold well were on TPHC list. Items not on list cheeses, ranch, crema all >41F When food changed out at 2PM new time for foods not posted. CDI-list updated. Time updated TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Repeat-Observed several TCS foods not meet cooling parameters. Foods cooling since yesterday >41F. Foods cooling in large pots and deep pans. See temp chart. CDI-food discarded For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed large gap under back door. Need door sweep.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed staff wearing bracelets and rings with stones while preparing food.

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 scoops without handles in ice machine and spices. CDI-cups removed

4-501.11 Maintain equipment in good repair. Observed cooling equipment broken, per staff. Needs repair, not enough functional refrigeration to operate out of.

6-202.14 (Toilet Rooms, Enclosed) mandates that any toilet room on the premises of a food establishment must be completely enclosed with a tight-fitting, self-closing door. Observed bathroom door needs self closure.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings being stored above and in conjunction with customer foods and service utensils. Phones sitting on in use prep table. Ensure employee belongings are stored in a manner that does not promote contamination of customer foods and service items. Repeat.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee handle raw proteins, doff gloves, and don new gloves to work with RTE food without washing hands in between gloves changes. CDI - REHS intervened. Employee doffed gloves, washed hands, and donned new gloves. 0 pts

3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F or less. -P Observed raw beef received above 41F during inspection. See temperature chart. CDI - PIC contacted company to send back meat during inspection. Employees notified that meat is not to be used. REHS advised PIC begin taking temperatures of TCS foods upon receipt. 1 pt. 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 .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at three compartment sink at 10ppm chlorine during inspection. CDI - Concentration corrected to 50ppm chlorine. Repeat. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods in WIC holding above 41F during inspection. See temperature chart. CDI - All items voluntarily discarded. REHS suggested reorganization of unit to place TCS foods in the coldest parts of WIC. Repeat. 3 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 .

3-501.19 (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. 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 various foods on front line being held on time without written procedures or time labels. CDI - REHS provided TPHC form during inspection. PIC filled out form. All unlabeled food labeled. 0 pts. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pupusas cooling sine 10:00am in deep, covered containers in WIC during inspection. Pupusas were still holding at 50F by 12:55pm. CDI - Pupusas moved to sheet trays. Pupusas achieved proper cooling rate. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed various squeeze bottles on main line unlabeled. Ensure all working containers are properly labeled to identify their contents. 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 heavy food debris on bottom of RIF during inspection. More thorough or frequent cleaning necessary. 0 pts

5-402.13 Maintain sanitary sewage system according to Law.-P Observed drain under three compartment sink unable to drain fast enough for sink to be drained without intervention and supervision during inspection. When drain plug is fully removed, gray water from three compartment sink over flows onto floor. PIC stated they are aware of this issue, and mitigate it by draining three comp slowly to avoid a backup of gray water. Maintenance contacted during inspection. REHS allowed facility to continue to operate temporarily until drain is fixed due to facility’s preventative measures already in place. 72 Hour VR required. 1 pt.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings being stored above and in conjunction with customer foods and service utensils. Ensure employee belongings are stored in a manner that does not promote contamination of customer foods and service items. Repeat. 0.5 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 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, repackaged proteins being stored in RIF with no apparent order. EHS provided storage order for a reach in guide in Spanish during inspection. 72 hour VR required. Risk Control Plan to be discussed if no improvement by next inspection. Repeat. 3 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in three compartment sink at 10ppm chlorine during inspection. CDI - PIC corrected solution to maintain a concentration of 50ppm. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in WIC maintaining above 41F during inspection. Observed salsa in prep unit holding above 41F. See temperature chart. Lowest ambient temperature in unit achieved 45F. Maintenance contacted during inspection. Facility voluntarily halted operations and discarded all out of temperature foods. Salsa moved to TPHC. 72 hour VR required. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no working thin probed thermometer on site during inspection. Acquisition necessary. 10 day VR required. 0.5 pts.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door of facility ajar during inspection. Ensure all doors are securely closed to prevent pest entry. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed various containers of oil being stored directly on the floor during inspection. Ensure all food is stored at least 6 inches of the ground at all times. 0 pts.

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 various household containers not graded for commercial kitchen use being used to store customer foods through kitchen during inspection. Ensure all food contact surfaces are intended for such use. 0 pts.

4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed three compartment sink being utilized out of order, with equipment and utensils not being rinsed in between being washed and sanitized, and instead being rinsed after being sanitized. CDI - PIC drained out rinse compartment and refilled with clean water. Sanitizer compartment dosed out to proper concentration. 0.5 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed various employee belongings being stored in conjunction with customer food and service items during inspection. Ensure employee items are stored in a manner that does not promote contamination. 0 pts.

5-202.12 Provide at least 100F water at handsinks. Observed hot water at 83 degrees F at handwashing sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - observed raw chicken stored over French fries in low reach in prep refrigerator . CDI, foods relocated for proper storage. 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 pupusa and empanada assembled today cooling in deep covered container at 58 degrees F at 10:30 am. At 10:55 am product was at 57 degrees F. CDI, foods transferred to shallow uncovered container to rapidly cool. Repeat. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed pork and cooked vegetable filled pupusa and empanada assembled today but earliest ingredients were from day before. CDI, labels corrected to reflect earliest prepared ingredient 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 .

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. -Observed pupusa and empanada assembled today cooling in deep covered container at 58 degrees F at 10:30 am. At 10:55 am product was at 57 degrees F. CDI, foods transferred to shallow uncovered container to rapidly cool. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .e

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

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 bowl used as scoop for food ingredient.

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 some floor tile damage in prep space.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - Observed no bodily fluid cleanup procedures. CDI, procedure poster provided to PIC. Repeat. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P - Observed food employee wash hands for less than 20 seconds and at 3 compartment sink and another did not use towel to turn faucet off after washing. CDI, both employees rehashed hands at handwashing sink. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored over RTE drinks in walk in cooler and Raw chicken stored over potatoes in low reach in refrigerator . CDI, foods relocated for proper storage. Repeat. 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 slicer stored as clean but soled with dried lettuce debris. Observed several pans stored clean on rack but soiled with food debris. CDI, equipment relocated for cleaning and proper manual ware washing procedures discussed with PIC. 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(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut cabbage recently prepared cooling in deep container in walk in cooler. Cabbage cooling temperature 1 at 10:36 was 56 degrees F and at 11:18 remained at 56 degrees F. CDI, lettuce transferred to shallow uncovered container to rapidly cool. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. - Observed TCS foods on top of prep refrigerator on main line held on TPHC per operator but not time procedures provided and items not marked when time control begin. CDI, procedures emailed and printed by EHS during inspection. Written time control procedures completed while on-site. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut cabbage recently prepared cooling in deep container in walk in cooler. Cabbage cooling temperature 1 at 10:36 was 56 degrees F and at 11:18 remained at 56 degrees F. CDI, lettuce transferred to shallow uncovered container to rapidly 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed masa and onions stored on ground.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked on dry rack.

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. Observed box of single-service articles stored on ground.

4-501.11 Maintain equipment in good repair. Observed lights not functioning under ventilation hood vent.

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 general cleaning needed on shelving and behind equipment and floor. Repeat.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - Observed no vomiting and diarrhea cleanup procedures provided. CDI, procedures emailed to PIC. REPEAT. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed container stored in handwashing sink and employee dumping item in handwashing sink. CDI, by instruction.

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 over raw pork in walk in cooler. CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed fried chicken hot held at 109 degrees F. CDI, reheat. TPHC to be used for possible hot items facility discards after end of lunch service. Procedures emailed to PIC if wished to change to TPHC. If facility uses TPHC, written procedures shall be completed in advance and maintained on-site. 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 cut cabbage and salsa over stacked and cold held above 41 degrees F on line. Observed low 2 door reach in not maintaining TCS foods at 41 degrees F. Unit had ambient air temperature of 57 degrees F. Observed chicken and taquito held in unit from prior day at 49 degrees F. CDI, foods voluntarily discarded. Vr needed to ensure calibration of low 2 door reach in refrigerator . 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 cooked pork in tall reach in refrigerator prepared on Saturday but not date marked. CDI, foods voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 general cleaning needed on shelving and inside refrigerators.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf No written procedures. Copy emailed to PIC. Repeat.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P -= Observed a food employee turn faucet off with hands after washing and before proceeding to food prep. CDI, EMPLOYEE REWASHED HANDS.

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap available at dispenser. CDI, soap provided.

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 slaw cooling at 58 degrees F in deep covered container at 1:17 recently prepared according to PIC. Observed slaw at 57 degrees F at 1:55pm. Cooling calculation indicated method not effective to reach cooling parameters and transferred to shallow uncovered sheet pans to rapidly cool. Cooling handout provided . 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 salsa made in house over stacked in prep refrigerator .CDI, salsa relocated to cool. Observed some TCS cold held above 41 degrees F near door of walk in cooler. CDI, foods relocated to further inside walk in cooler where colder. Visit to ensure long term compliance and ensure WIC maintaining TCS foods at 41 degrees F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed slaw cooling at 58 degrees F in deep covered container at 1:17 recently prepared according to PIC. Observed slaw at 57 degrees F at 1:55pm. Cooling calculation indicated method not effective to reach cooling parameters and transferred to shallow uncovered sheet pans to rapidly cool. Cooling handout provided . 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 (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 bowl used as scoop in dry food ingredient storage containers.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf No written procedures. Copy left with PIC. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

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. No written procedures for items in cold wells. Emailed template. Repeat. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . No thin probe thermometer available.

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 wire shelving in near mop sink accumulating residue. No points deducted.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw beef and chicken stored over flour pancakes in lowboy with no barrier between drawers. Observed raw chorizo stored over sour cream in RIC. CDI - PIC rearranged food storage. VR. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for prep top items such as cut tomatoes, cut lettuce, cheese, and slaw held on TPHC. CDI - PIC completed TPHC template during inspection. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf. Observed raw pork intestine thawing in prep sink under running water at 85 F. CDI - employee moved food to WIC.

6-303.11 Provide required lighting intensity. WIC measured at 1 foot candle. Provide at least 10 foot candles of lighting intensity.

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. Two employee drinks stored on the food prep table. CDI - Drinks relocated and table cleaned.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Raw ground beef stored on top shelf over produce; tomatillos stored on bottom shelf under multiple raw proteins in walk in cooler. CDI - PIC rearranged cooler with correct storage order.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Dark buildup found on inner surfaces of the ice machine. Instructed PIC to clean these areas regularly

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. Lettuce and tomatoes in the cold well temped above 41F; PIC indicated they were just placed there and held on TPHC. No TPHC time stamps for these products. CDI - Out of temp products with no TPHC time stamp 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 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 . Cut cabbage in reach in cooler and raw diced beef in walk in cooler, both found cooling in deep portions and containers tightly wrapped. CDI - Instructed PIC to removing wrapping until cooled to 41F and divide into smaller portions while cooling; staff began following instructions right away.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Large metal pans found wet stacked on the clean utensil reach by the back door. CDI - PIC separated to allow air drying.

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. Clean crumbs from the gaskets of coolers throughout.

6-303.11 Provide required lighting intensity. Light bulb missing in walk in cooler; only light comes through the glass display doors. Replace missing light bulb.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed employee wash hands and re-contaminate on faucet handles. CDI - EHS intervened, educated and hands properly washed. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no paper towels available inside employee restroom. CDI - PIC replenished paper towels. -0-

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 container of raw chicken stored on top of cases holding soft drinks inside of walk in cooler. No physical evidence of contamination observed. CDI - EHS educated and storage order rearranged. -3-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed multiple TCS foods to be > 41 F at prep top. Prep top lid removed and several foods were filled past the brim. PIC states that the foods at prep top are replenished as frequent as every 2 hours. EHS discussed with PIC about TPHC and provided fillable TPHC form. CDI - Items placed on TPHC with time stamps of 10am-2pm.***3-DAY VERIFICATION REQUIRED TO ASSESS COMPLIANCE WITH TPHC PROCEDURES. 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.

REPEAT: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed TCS foods to be cooling covered and in large quantities inside upright reach-in unit. Refer to temperature chart. Per PIC, foods were placed into unit prior to EHS arrival. CDI - PIC educated on proper cooling methods. Foods separated into smaller portions and left vented to facilitate cooling towards < 41. Products began to decrease towards < 41 F after 20 minutes. - 1 -

3-501.13 (A), (B), (C) Use approved thawing methods. - Pf. Observed raw beef thawing in ambient conditions inside prep sink. CDI - Prep sink water turned on. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers wet nested on floating shelving unit above 3-compartment sink. CDI - Utensils separated to allow for air drying. -0-

6-303.11 Provide required lighting intensity. Observed walk-in cooler with insuffient lighting.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no persons with serve safe certification on site during inspection. Facility has 210 days from day of permitting to obtain serve safe or other food protection manager certification. - 0 -

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. Observed several employee drink stored on prep surfaces next to active food prep. Observed several drinks stored above facility food items and cleaned equipment. - 0.5 -

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 chicken and raw beef stored above asparagus, avocados, and other cooked TCS food items inside of walk in cooler. CDI - Storage order rearranged. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw chicken stored above raw beef inside of walk in cooler. CDI - Storage order rearranged. - 1.5 -

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 tomatoes freshly sliced and diced cooling in open cold line. CDI - PIC was instructed to place items inside of reach in coolers for rapid cooling. - 0.5 -

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 few squeeze bottles of oil and shakers of seasoning without labels. CDI - Label as needed. - 0 -

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed few boxes of food items stored on floor in walk in cooler. - 1 -

5-501.17 Provide a covered waste bin in female restrooms. Observed uncovered trash can inside of shared restroom. - 0 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones, bags, and other belongings stored above facility food item and cleaned equipment throughout facility. - 0.5 -