EL POLLAZO Y MAS

2-301.15 Only wash hands in handwashing sink. -Pf- Observed food employee wash hands at 3-comp sink. -CDI- EHS educated food employee on where to wash and food employee washed hands in proper handsink. 2-301.12 (A),(B) (C) 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) and use a clean barrier such as a disposable paper towel when touching surfaces such as a manually operated faucet handle to avoid recontaminating hands. -P- Observed 2 food employees wash hands and not use a barrier to turn off the faucet. -CDI- EHS educated food employees on using a barrier and food employees properly rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employees put on hair nets and then begin to return to food prep without washing hands. -CDI- EHS educated on when to wash and all rewashed hands. -2-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed sanitizer bucket stored in handsink. -CDI- PIC removed items. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw carne asada stored above sliced cheese in cold drawers. Observed raw chicken stored outside of original container stored on top of frozen RTE tacos in lowboy freezer. -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)(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 bacon stored in front of raw hamburger patties. Observed raw chicken stored over raw bacon and raw hamburger patties in cold drawers. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed washed head of lettuce placed back in original packaging. -CDI- EHS educated PIC about storing in proper containers and PIC rewashed and placed item in proper container.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris and greasy residue on dishes stored as clean. -CDI- PIC moved items to dishpit 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 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed chlorine sanitizer at 0 ppm. -CDI- PIC corrected concentration to 0 ppm. -0- 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 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. -P.- Observed thermometer stored as clean with visible food debris. -CDI- EHS educated PIC on cleaning before and after use and PIC cleaned it.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed chicken below 135F. -CDI- PIC voluntarily discarded items. -0- 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 multiple items in multiple cold holding units above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items above 41F. **Facility to voluntarily close until repairs can be made.** -1.5- **3 DAY VERIFICATION REQUIRED** **FACILITY MAY NOT REOPEN UNTIL EHS HAS VERIFIED THAT ALL COLD HOLDING HAS BEEN REPAIRED** For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D)./3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed bags of cut cabbage that were date marked today but upon further conversation with PIC, items were cut prior day. Observed no date marks on TCS items on top of prep unit such as cut lettuce and diced tomatoes. Observed no date marks on open container of hot dogs in lowboy cooler. Observed no date marks on housemade chimichurri containing fresh garlic and oil and frozen cooked chicken taquitos with no date marks. Observed cut lettuce and cut tomatoes stored in container date marked 7/2. Per PIC, items were prepared in last 1-2 days. -CDI- PIC properly date marked items. **REPEAT** -3- 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf- Observed non-functioning thermometer. **10 DAY VERIFICATION REQUIRED** -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 multiple squeeze bottles, spices, and containers with no labels. **REPEAT** -2-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed windows open and fly screen protector at back door open. Maintain closed to protect from insect entry. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees with no protective head coverings. -0-

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 handle stored inside of diced tomato and cucumber mix and shredded lettuce mix touching the 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 handle touching food in spice container. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed no chlorine test strips. **10 DAY VERIFICATION REQUIRED** -0.5-

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 shelving and NFCS of equipment in need of cleaning. Observed food debris on residue on NFCS on thermometer. Increased and more thorough cleaning frequency recommended. -0-

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 vent cover hanging from ceiling, not intact. 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 floors and walls in need of cleaning throughout, especially in hard to reach areas. Increased and more thorough cleaning frequency recommended. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone and empty cup stored on prep counter. Observed employee water bottle on top of prep unit. -0-

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 1 carton of liquid eggs in tall reach in, baggie of cut tomatoes, and cut cabbage in prep top lacking date marks. Per PIC, items prepped today. Date marks added. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 sauces in prep top without labels. PIC identified container contents and EHS labeled accordingly. Improvement since last inspection.

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. Per conversation with PIC, plans were removed from door during cleaning. CDI - EHS provided example written procedures for employees to follow when responding to vomiting or diarrheal events and clean up plans in English and Spanish. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) relatively clean ziploc bag of cooked chicken in grill drawer in contact with taquitos in grill drawer bin. CDI - EHS rotated bag to available bin in grill drawer.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food contact surface of thin probe thermometer with dried food on thermometer surface. CDI - EHS cleaned thermometer probe during calibration. 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed food employee wiping bowl with properly concentrated sanitizer before storing at clean dish rack to dry. CDI - EHS reviewed wash, rinse and sanitize procedures with food employee and PIC. EHS removed bowl and placed at wash basin of 3 compartment sink. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed two (2) portions of non date mark exempt TCS foods (cut cabbage and RTE egg mix carton) in standing RIC with no date marks. Per conversation with PIC, these portions of food were prepared on day of inspection, the same day as items in prep top. All other large portions of non date mark exempt TCS foods throughout MFU were dated properly. CDI - EHS wrote date of preparation directly on food packages and reviewed date marking requirements with PIC. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed in use QAC sanitizer bin with wiping cloths at approximately 500 ppm. CDI - At start of inspection, EHS diluted sanitizer to approximately 300 ppm QAC.

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 two (2) bottles (soy sauce and oil) at grill shelf and one (1) bin of flour at spice rack with no labels. CDI - PIC identified container contents and EHS labeled accordingly.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC operating with no food protection manager certification. PIC claimed to have completed ANSI food protection manager training and to have a certificate, but was unable to present it at time of inspection. PIC demonstrated knowledge by answering questions during and after inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed one (1) bin of under concentrated sanitizer with wiping cloth stored in basin of handsink. CDI - EHS removed wiping cloth bin from sink bastion before washing hands.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed PIC move trash can out of the way of cooking area, accept customer money with gloved hands at window, before attempting to continue food prep (plating of fried rice) without washing hands or changing gloves. CDI - EHS intervened prior to food prep proceeding; PIC removed soiled gloves, washed hands effectively, and donned new pair. All other instances of hand washing and glove changes before and prior to this correction were effective. Note: Wash hands and, if needed, change gloves each time a change of task or contamination occurs (I.E. contacting customers, using cell phones, touching raw animal foods, gathering trash, etc.)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one (1) bin of fried chicken held at ambient temperature within MFU at temperatures ranging from 98F to 102F. Per observation and conversation with PIC, chicken had been fried approximately one hour prior. CDI - EHS observed all chicken reheated for sale to temperatures above 165F. EHS advises not reheating or cooking food if equipment is not available to hold food at 135F or above for extended hot holding; fry chicken to order as needed. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one (1) bottle of cleaner stored on floor beneath register. Per conversation with PIC, this bottle contained degreaser used to clean the floor. CDI - EHS labeled bottle accordingly.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) unopened box of bagged parboiled rice stored on floor of MFU beneath dry storage case. Elevate food items as required.

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 one (1) TCS food utensil (tongs) stored within prep top bin of pico de gallo with handles contacting food. CDI - EHS lifted shears out of bin without making barehand contact with food items and repositioned tongs within bin. REPEAT.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed bin of six (6) pre-bagged, pre-cooked chicken portions stored partially beneath bin of raw bagged steak in grill drawer. CDI - Chicken portions were removed and disposed of due to date marking conditions; EHS provided Spanish language storage order chart. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one(1) washed, uncut lettuce head placed on relatively clean top racks of standing RIC. CDI - EHS donned gloves and placed produce in readily available container before placing in RIC. REPEAT. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 bin of six (6) pre-bagged, pre-cooked chicken portions stored in grill drawer. Bagged chicken portions were dated with initial date of preparation of 04/16. Observed one (1) bin of frozen taquitos in standing reach in freezer with no date. CDI - PIC voluntarily disposed of pre-cooked chicken. EHS reviewed date marking requirements with PIC: TCS, non date mark exempt food shall be used within 7 days, including date of preparation (I.E. 04/16 - 04/22). TCS food that remains frozen (I.E. French fries) need not be date marked. If a TCS food is prepared and then frozen (I.E. taquitos), place a date mark for initial date of preparation on food container; food can be held indefinitely so long as it remains frozen. Once removed from freezer or thawed, write a new date mark including date of freezing and date of thawing. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Briefly observed PIC engaged in food prep (plating meal for sale) with no hair restraint. All other employees were observed with effective hair restraints.

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 one (1) TCS food utensil (kitchen shears) stored within bin of fried chicken with handles contacting food. CDI - EHS lifted shears out of bin without making barehand contact with food items and placed shears on top of bin.

4-502.13 Single-use and single-service articles cannot be reused. Observed one (1) commercial mayo container used to hold new contents (ketchup) Utilize only food safe single use or reusable containers to store food. REPEAT.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed one (1) bin of under concentrated sanitizer with wiping cloth stored in basin of handsink. CDI - EHS removed wiping cloth bin from sink bastion before washing hands. Note: Observed newly placed prep stand with steamwell stored in front of handsink, limiting space in front of hand washing area. EHS and employees washed hands by reaching across to handsink at an angle. Place approved equipment such that access to handsinks is not restricted.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed two (2) washed, uncut tomatoes placed on relatively clean top racks of standing RIC. CDI - EHS donned gloves and placed tomato in readily available container before placing in RIC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed three (3) bin of chopped, pre cooked rotisserie chicken within MFU at temperatures ranging from 119F to 127F. Per observation and conversation with PIC, several rotisserie chickens had been purchased from an approved vendor (Sam’s Club) and were being reheated at flattop grill, seasoned and sauced and placed into metal to go trays for a catering operation (food was to be picked up on site by catering customer). CDI - EHS observed all chicken reheated for sale to temperatures above 165F. Note: Catering operations are disallowed for current MFU permit; see general comments for more details. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed three (3) bags of cut lettuce (two in prep unit, one in standing RIC) with no date marks. Per conversation with PIC, these portions of food were prepared on day of inspection, the same day as items in prep top. All other large portions of non date mark exempt TCS food (salsa, cooked chicken mix) were dated properly. CDI - EHS wrote date of preparation directly on food bags. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two (2) bags of MSG at spice rack with no labeling. CDI - PIC identified container contents and EHS labeled accordingly. REPEAT. Note: EHS observed labels on spice bins at grill with fading labels. Label on visually indistinct spices and bottles (I.E. oils, water, metal spice bins and white powders)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed bin of sanitizer used to hold wiping cloth at 0ppm QAC. EHS observed readily available steramine tablets and QAC test strips available on MFU; maintain sanitizers for wiping cloths at proper concentrations.

4-502.13 Single-use and single-service articles cannot be reused. Observed commercial mayo containers relabeled and date marked with no contents (I.E. salsa) Utilize only food safe single use or reusable containers to store 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 four (4) stacks of single service articles (metal catering pans and to go boxes) with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination.

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 peeled bananas stored in one (1) grocery bag. Other bananas were stored in proper containers Utilize multi use containers or food safe single use containers (ziplock bags, foil, etc.) for food storage .

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 minor food soil in bottom of standing RIC. Clean non food contact surfaces as needed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) bin of raw shell eggs stored above cut and washed ready to eat vegetables (carrots, cabbage, green onion, etc.) stored in RIC. CDI - Raw shell eggs were rotated to bottom of RIC with other raw animal foods. EHS provided reach in cooler storage order chart in Spanish. 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 two (2) TCS food items (marinated chicken in RIC and bagged shrimp in grill drawer (above 41F) Per conversation with PIC, these items had been thawed on MFU. CDI - EHS observed proper cooling of food items in calibrated cold holding equipment. Note: Cooling of prepared TCS foods is disallowed by MFU permit conditions; thaw TCS food such that it does not rise above 41F and does not require cooling. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed one (1) package of unopened raw bacon stored half submerged in bowl of water in clean 3 compartment sink basin. Submerged portion of package was observed at approximately 44F and portion above unmoving water was seen at 31F. CDI - Packaged TCS food was rotated to grill drawer to complete thawing under refrigeration.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed three (3) bins of white spices (salt, sugar, msg) at grill line with no labeling. Observed one (1) ziploc bag of cornstarch at spice rack. Observed several (more than five(5)) squeeze bottles of non TCS commercial sauces in prep unit. PIC and EHS discussed proper labeling of working containers. (Demonstrated on grill spices).

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 one (1) bucket of properly concentrated QAC sanitizer (200 ppm) stored on floor next to handsink. CDI - EHS placed bucket at handwashing sink area to prevent potential contamintaion.

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 two (2) TCS food utensils (cabbage tongs in prep top and rice paddle in fried rice cooker) stored with handles contacting food. CDI - EHS lifted clean utensils without making barehand contact with food items and elevated handles above food.