CHAMOS GRILL

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a chest freezer blocking handwashing sink. EHS advised that it has to be moved. VR needed 8-8-26

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed 2 trays of raw shelled eggs above RTE foods in the tall RIC. CDI PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw bacon in the tall RIC at 47F. It was date marked 7-27-26. CDI PIC voluntarily discarded 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flying insects on the truck.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tartar sauce and mayo in both the prep cooler and the big containers in the Soda cooler above 41F. PIV discovered that the door to the prep cooler was not completely closed. The bottles of sauce in the back of the cooler were 40F. CDI PIC voluntarily discarded all sauces that were not 41F or lower because the truck was stocked last night. 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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no staff member with ANSI food protection manager certification. CDI - PIC arrived shortly after start of inspection For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink blocked by large oil vat and knife sharpening whet block. CDI - EHS removed the sink obstructions at start of inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) pan of tartar sauce and one (1) pan of sliced cheese held below bins of raw diced beef and bacon in reach in cooler. CDI - PIC and EHS rotated contents of RIC to prevent potential contamination. EHS observed no storage order signage and posted new Spanish storage order charts with PIC. REPEAT. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one (1) butane torch can stored at cutting bored. Pnserved one (1) can of silver polish stored on top of canned sodas. CDI - EHS rotated chemicals to three compartment register stool. Store chemicals where they can not cross contaminate food or clean equipment. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer bucket used to hold rags at greater than 200 ppm. CDI - EHS diluted bucket with water to appropriate level (approximately 100 ppm)

6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. Observed torn and ill fitting insect net at rear of MFU. Observed no insect entry at time of inspection. Replace damaged insect net as needed.

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 uncut lettuce heads in prep unit held inside grocery bags. Utilize food safe storage for food items.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) pan of RTE chuleta deli ham held below (1) bin of raw diced beef in reach in cooler. PIC rotated contents of RIC to prevent potential contamination. EHS reviewed posted English and Spanish storage order charts with PIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple (approximately five) TCS foods in standing RIC (ground beef patties, marinated chicken, bacon, chuleta ham) at above 41F. EHS observed ambient temperature of RIC at 41F. CDI - With door to cold holding unit closed for extended period of time, EHS observed corrective cooling of TCS foods. REPEAT. Note: No escalation in point deduction due to improvement from previous inspection; multiple TCS foods within unit were observed at 41F and below, and effective cooling of food temperatures was observed. 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 .

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed four (4) stacks of single serving to go cups for sauces at tray above register with exposed food contact surfaces. CDI - EHS inverted packages to prevent potential contamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS foods in standing RIC (ground beef patties, sliced ham, queso fresco) at above 41F. Exterior thermometer of cooler consistently displayed 41F; however, EHS observed ambient temperatures within RIC ranging from 44F to 50F. EHS placed contents of RIC on emergency 6 hour TPHC. A verification will occur no later than 04/07/2025. 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 .

6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. Observed properly closed insect screens and mesh net. However, mesh net was observed with multiple cuts and holes. No insect entry was observed at time of inspection. Replace nets and screens as needed. REPEAT.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with no ANSI food protection manager certification. PIC demonstrated knowledge via questions answered during and after inspection via translation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for employees to follow when responding to vomiting or diarrheal events. CDI - EHS provided sample written procedures for employees to follow when responding to vomiting or diarrheal events, as well as clean up plan in English and Spanish. EHS taped clean up plans to wall. 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 Observed one (1) pack of raw hot dogs stored raw meat containers in reach in cooler. 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. Observed one (1) pan of cut steak in reach in cooler stored below raw croquettes (ground meat patties) in reach in cooler. CDI - EHS and PIC rotated contents of RIC to prevent potential contamination. EHS was shown previously provided storage order chart; EHS tapped Spanish language storage order chart to cooler door. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. Observed properly closed insect screens and mesh net. However, mesh net was observed with multiple cuts and holes. No insect entry was observed at time of inspection. Replace nets and screens as needed.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no documentation or employee health information at time of inspection. CDI - EHS provided food employee with poster and Food Employee Health Agreements in both English and Spanish. Food employee signed poster and posted it at MFU wall. For more information on employee health policy, 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 Observed one (1) pan of raw bacons stored above packaged tortilla in prep unit. CDI - EHS rotated pan to lower storage to prevent potential contamination. EHS provided storage order charts in English and Spanish. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one (1) butane torch can stored at cutting bored. CDI - EHS rotated can to three compartment sink drain board. Store chemicals where they can not cross contaminate food or clean equipment.

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 four (4) working containers (bottles of ketchup, mustard, mayonnaise , and tartar sauce) with no labels at prep top. Bins in RIC containing bottles were also unlabeled. All other containers (water, oil, salt, etc.) were labeled correctly. Label working containers and/or stations where in working containers are to be stored.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed minimally closing magnetic mesh net at MFU back door. Observed open sales window at time of inspection. Fit windows and doors with pest control screens and/or keep windows and doors closed to prevent pest entry. CDI - Windows and door were fully closed prior to end of inspection,

4-502.13 Single-use and single-service articles cannot be reused. Observed plastic fork stored within sour cream container in prep unit. CDI - EHS disposed of single service article. Utilize cleanable multi use containers to dispense food. 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 three (3) stacks of single service articles (paper plates and fry boxes) with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed PIC with expired Servsafe certification.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P 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 food employee wash and rinse spatula but did not sanitize after. CDI - EHS intervened, Spatula was w/r/s properly.

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 hotdogs stacked above fill line in prep unit above 41F. CDI - PIC stated that hotdogs were placed in prep top 30 minutes prior and allowed to place in RIC to cool back to 41F.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed chlorine sanitizer bucket bleaching out test strip. CDI - Sanitizer was made at the proper strength.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Establishment could not provide written vomit and diarrheal clean-up procedures. CDI - EHS provided MFU owner with written vomit clean-up procedures.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink blocked by large plastic bins. CDI - PIC removed the bins.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw shell eggs stored above rte sauces in squeeze bottles (Ketchup, mustard, mayo, Mayo aioli) CDI - No contamination was observed and storage order was rearranged.

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 bottles of oil with no label. CDI - Bottle was labeled.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P observed raw beef stored over ready to eat pre cooked food. CDI reorganized For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed cold holding at 41-45. CDI ambient at 40. Allowed to ambient cool today 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 Observed multiple tcs date mark applicable foods with no date mark. Date marked 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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf observed pic unable to provide test strips. CDI test strips given. Vr 10 daysPLEASE TEXT PHOTO