LA MICHOACANA TAQUERIA Y TORTILLERIA

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. Observed PIC wash hands and not use a barrier to turn off the faucet. -CDI- EHS educated PIC on using a barrier and PIC rewashed hands. -0 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 fish and hamburger patties stored over RTE vegetables and beans 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 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed box of unwashed lettuce heads and unwashed avocados stored over RTE items in WIC. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 PIC start to use thermometer and store it after use without cleaning it. -CDI- EHS educated PIC on cleaning and sanitizing thermometer before and after use and PIC properly cleaned it. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris, greasy residue and sticker 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 . 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P- Observed dishes in sanitizer water not fully submerged in water. -CDI- PIC filled sink to ensure items were fully submerged in sanitizer water. 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 . 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning. -P- Observed items being placed to dry without following a sanitizing method. -CDI- EHS educated PIC on following a proper sanitizing step and items placed in sanitizer water. -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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- Observed items being reheated to below 165F. Refer to temperature chart. -CDI- EHS educated PIC on proper reheating methods and items reheated to above 165F. -0-

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 2 housemade salsas (containing heat treated vegetables), mole, and chicharron cooling from prior day that did not meet cooling parameters. Refer to temperature chart. -CDI- PIC voluntarily discarded items. **REPEAT** -1.5- 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 items hot holding below 135F. Refer to temperature chart. -CDI- PIC reheated items to above 165F. **REPEAT** -3- 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 chicken, raw carne asada, and shredded lettuce above 41F. Refer to temperature chart. -CDI- PIC placed raw meats in WIF to cool back down and voluntarily discarded other 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

3-501.15 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 chicharron, housemade salsas and mole prepared prior day that did not meet cooling parameters. Housemade salsas were found cooling in large plastic containers with lids and mole cooling in metal container densely packed with no active stirring. Chicharron was left out cooling overnight in ambient air. -CDI- EHS educated PIC on proper cooling methods and items voluntarily discarded. **REPEAT** -1- 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer holding wiping cloth in container with bleach concentration so strong that it whited out test strip. -CDI- PIC corrected to 200ppm. **REPEAT** -1-

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 with no handle being used in HH rice. -CDI- PIC removed. 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 flour. -0-

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 stacking with dishes stored as clean. 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed food employee cloth drying dishes. 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed food splash on dishes stored as clean next to handsink near BOH. Observed lids with food splash beneath drink machine. Recommended to place a plexiglass cover to protect clean dishes and to not use this area to do any food prep. **REPEAT** -1-

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed dirty rinse solution. -CDI- PIC cleaned sink and placed clean solution. 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf- Observed food employee washing dishes with water at 86F. -CDI- PIC corrected to above 110F. 4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf- Observed PIC washing dishes at 3-comp sink using a bucket of dish water, and rinsing dishes without filling up 3-comp sink. -CDI- EHS educated food employee on following proper manual warewashing procedure and 3-compartments were filled up. 4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed food employee wash dishes and skip rinse step. -CDI- EHS educated food employee on following a rinse step and items placed to be properly rinsed. -0.5-

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 baseboard lifting in tortilla room. Repair. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at start of inspection. -CDI- PIC with CFPM arrived halfway through inspection. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed chlorine in spray bottle at 10 ppm chlorine. Per PIC, sanitizer is used to clean FCS, such as prep tables. -CDI- PIC corrected to 100ppm. -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

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 two large containers of refried beans prepared prior day at 45-47F. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed items being held on stove top with no heat/fire below 135F. -CDI- EHS educated PIC on temperature danger zones and items reheated to above 165F. **REPEAT** -3- **OVERALL IMPROVEMENT WITH HOT HOLDING** For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed refried beans that did not meet cooling parameters. Beans were found cooling in large hotel pans, densely packed, with lids. -CDI- EHS educated PIC on proper cooling methods and items 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer cloth stored in 0ppm chlorine. -CDI- PIC replenished concentration to 200ppm. **REPEAT** -0.5-

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed lids stored in clean container by soda machine with soda splash on NFCS of lids. **REPEAT** -0.5-

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf- Observed small cambro container no longer smooth and easily cleanable. -CDI- PIC voluntarily discarded. 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 some plastic multi-use containers that were not food grade. Replace. -0-

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 food splash on NFCS of blender, large plastic salt container and lids stored as clean. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5- **OVERALL IMPROVEMENT OBSERVED WITH CLEANING**

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf.- Observed multiple risk factor violations throughout inspection, and no CFPM present. **10 DAY VERIFICATION REQUIRED** -1- Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present during inspection. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed PIC not able to provide any proof that new food employee had received training of EHP. Observed no signed attestation of EHP. -CDI- EHS educated all and all signed EHP at time of visit. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 PIC chewing gum throughout entire inspection. -CDI- EHS educated PIC on designated areas. -0-

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. Observed food employee wash hands for less than 20 seconds and not use a barrier to turn off the faucet, thus recontaminating hands. -CDI- EHS educated food employee on proper handwashing procedure and food employee 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 employee change trash bag and begin to return to food prep without washing hands. Observed PIC leave outside of back door and begin to return to food prep without washing hands. -CDI- EHS intervened, educated all on when to wash and food employees washed hands. 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P- Observed food employee double glove to handle raw shrimp and then remove top glove and begin to return to handle cooking utensils without washing hands. -CDI- EHS intervened, educated food employee on no double gloving and when to wash and food employee removed gloves and washed hands. -2-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed large pot stored in front of handsink at BOH. -CDI- PIC relocated items. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed grater stored in handsink. Observed PIC use handsink to fill up a pot of water. Observed ice in handsink. -CDI- EHS educated PIC on proper use of handsink and items were removed and handsinks cleaned out. -0-

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf- Observed no parasite destruction letter for shrimp ceviche. **10 DAY VERIFICATION REQUIRED** -1-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw shrimp stored over RTE onions in RIC. Observed raw beef stored over RTE fries in RIC. Observed bag of fries stored in container with raw pork in WIC. Observed raw pork outside of original packaging in WIF stored over cooked lengua. -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 crates of unwashed limes and peppers stored over RTE pupusas and chicken wings and crates of unwashed limes and green onions over fries, RTE onions, and cilantro in WIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed no protective cover on fries, ham, hot dogs, and mozzarella cheese in RIC. Observed no protective covers on chicken for tacos, and vegetables in WIC. **REPEAT** -3-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris and sticker residue on multiple dishes stored as clean. Observed dishes beneath steam table with food debris. -CDI- PIC moved items to dishpit to be W/R/S. Per PIC, dishes beneath steam table are not in use. 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 . 4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. -P.- Observed 3-comp sink being used to prepare raw meat and then PIC begin to return to use it for cleaning dishes. -CDI- EHS intervened, educated PIC on cleaning 3-comp sink after use and PIC properly cleaned 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 . 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P- Observed some items being placed in drying side of 3-comp sink, without being placed in sanitizer and other items not fully submerged in sanitizer water due to sanitizer compartment being full. -CDI- EHS educated PIC on proper sanitizing methods and items were fully submerged to ensure proper sanitization. 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 . -1.5- 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 food debris. -CDI- EHS educated PIC on ensuring to clean before and after use and PIC cleaned thermometer.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- Observed PIC reheat jalapeños for correction to 133F. -CDI- EHS educated PIC on proper reheating temperatures and items were reheated to above 165F. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed items below 135F. Per PIC, buffet style steam table is not properly functioning. -CDI- PIC reheated items to above 165F. **ITS BEING ISSUED FOR BUFFET STYLE STEAM TABLE** **REPEAT** -3 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 above 41F in sliding display cooler. Observed ambient air at 40F. Observed items in RIC above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items in sliding display cooler above 41F and placed items in RIC in WIC to cool back down. Sliding display cooler not ANSI approved or equivalent. Facility to only use for non TCS items or replace with ANSI approved piece of equipment. -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 .

3-501.17 (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 items in top of prep unit with no date marks. Observed squeeze bottles with housemade salsas with no date marks. Observed items such as housemade sauces that were portioned into individual containers that were prepared 1-2 days ago date marked with the date they were portioned into individual containers, not original preparation date. Observed chicken for tacos date marked 3/18 (discard 3/24). Observed no date marks on bags of frozen cooked lengua. -CDI- EHS educated PIC on proper date marking system and items were properly date marked and items past date were discarded. **REPEAT** -3- **RCP BEING IMPLEMENTED FOR DATE MARKING** 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 .

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. -Pf- Observed improperly worded reminder, reminder did not include “poultry, shellfish, or eggs” and no asterisks next to shrimp ceviche. 3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf- Observed no consumer advisory provided on digital menu for ceviche. EHS observed most orders are walk-up orders (at cashier), and physical menu is not always given out and consumer advisory reminder is incorrect on physical menu. **10 DAY VERIFICATION REQUIRED** -0.5-

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- Observed guacamole containing diced tomatoes prepared today cooling in sliding display cooler and prep unit. -CDI- EHS educated PIC on proper cooling methods and items placed in WIC to facilitate rapid cooling. -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 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 multiple squeeze bottles with no labels. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large pot of barbacoa stored on floor in middle of kitchen. Observed large pot of broth stored on floor in WIF. Observed waters, avocados and box of Valentina sauce stored on floor at FOH and in area where tortilla machine is located. **REPEAT** -2-

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloths stored on top of spray bottle, not in sanitizer water. -0-

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 tongs stored on side of oven. 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 with no handle being used in ice machine to scoop out ice, scoop handle touching ice in drink dispenser ice machine, and some dry storage items such as rice, with container with no handle being stored in rice. -0-

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean dishes stored on floor in dry storage area. Observed box of clean silverware stored on floor in room where tortilla machine is located. Observed clean dishes stored beneath steam table with food debris. Per PIC, items beneath steam table and in tortilla machine room are not in use. 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 standing water and wet stacking with dishes stored as clean. -0- 4-901.11(A) After cleaning and sanitizing, equipment and utensils shall not be used until air dried or adequately drained before contact with food. Observed food employee grab clean items out of sanitizer water to use without ensuring items were air dried or drained. -CDI- EHS educated and items placed to air dry.

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./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 plates with heavy food splash and items outside of original protective package. -0-

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 rusted shelving above 3-comp sink and below prep tables. -0- 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed 3-comp sink and handsinks in need of recaulking or resealing to wall. Recaulk or reseal. 4-501.11 Maintain equipment in good repair. Observed missing panels at hood system and missing panel at bottom of RIC. Observed buffet-style steam table not properly functioning. Repair or Replace. **ITS BEING ISSUED FOR STEAM TABLE** 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 1 cutting board in need of replacement due to deep cuts and no longer being smooth and easily cleanable. Resurface or replace. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed sliding display cooler that was not ANSI approved used to hold non TCS items. Items were found above 41F. Facility to no longer use cooler to hold non TCS items. 4-101.17 (A) Wood and wood wicker may not be used as a food contact surface. Observed large wooden spoons. Per PIC, items not in use. Not approved for FCS. Remove.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed no chlorine sanitizer test kit for 3-comp sink. **10 DAY VERIFICATION REQUIRED** 4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils.-Pf- Observed large pots that could not be fully emerged into 3-comp sink. Remove or create SOPs. **10 DAY VERIFICATION REQUIRED** 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf- Observed wash water at 87F during manual warewashing. -CDI- EHS educated PIC on proper temperatures and water temperature corrected to 112F. 4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils. -Pf- Observed PIC using small bucket of wash water to wash dishes. -CDI- EHS educated PIC on filling 3-comp sink with water during manual warewashing and PIC filled wash compartment of 3-comp sink. 4-501.16 (B) Warewashing sinks used to wash produce or thaw food shall be cleaned and sanitized before and after each use. Observed raw meat being cleaned in middle compartment of 3-comp sink while dirty dishes were in other 2 compartments. -CDI- EHS educated PIC on ensuring that sink is cleaned before and after use and PIC voluntarily discarded items. -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 NFCS of thermometer with food debris, mixer, exterior surfaces of spice containers, and shelving throughout in need of cleaning. Increased and more thorough cleaning frequency recommended. -0-

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste stored outside of trash and recycling bins. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened door on trash and recycling bins. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plugs on trash bins. -0-

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 walls in need of cleaning, especially where soda bibs are stored. Observed water buildup in floor drain below prep sink. Per PIC, it is due to grease in drain. Increased and more thorough cleaning frequency recommended. -0- 6-501.114 Remove any items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used and litter. Observed some plates stored below steam table and silverware stored in tortilla machine room and other items throughout that per PIC, are no longer in use. Remove any items no longer in use.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored over retail items in WIC. Designate an area for employee items. 6-303.11 Provide required lighting intensity. Observed lighting below 20 foot candles in women’s bathroom. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site during inspection. Repeat. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Do not store employee beverages in prep areas. Items removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw shrimp and raw steak stored over vegetables. Vegetables moved on shelf with other vegetables. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Container of tripe uncovered in walk in. Cover to be added.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Cooked onions and jalapenos below 135F. Cooked 1 hour 15 minutes prior. Moved to grill to reheat to 165F. 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 Sliced ham, salsas and milk in glass door refrigerator from yesterday lacked date marks. 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 . 3-501.18 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) Label on chicken wings prepared yesterday incorrect. Date corrected.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Boxes of avacados on floor in tortilla prep area. Sauce being prepared in containers on floor. Items moved 6" above the floor. Improvement since last inspection.

6-501.19 Closing toilet room doors. Repair toilet room doors so they automatically close. No points deducted.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Container of cilantro and unclean utensil stored in hand sink. Items removed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Sliced ham and milk in glass door refrigerator from yesterday lacked date marks. Cooked chicken wings and tripe in walk in lacked date marks. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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. Items in display case were not labeled with a Time in- Time out stamp. PIC stated items have been in unit for an hour. CDI- items were labeled with the proper time in- time out stamp. Repeat.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of soup in walk in on floor. Boxes of avacados on floor in tortilla prep area. Sauce being prepared in containers on floor. Items moved 6" above the floor.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice stored below 135 F in warmer on table. PIC stated that rice has been on table for 90 minutes. CDI- rice was reheated. 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 pico de galo, and salsa containers stored in glass door refrigerator at front counter that are not dated. PIC stated that items are in the cooler over 24 hours. CDI- items were properly dated. 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 .

3-501.19(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. Items in display case were not labeled with a Time in- Time out stamp. PIC stated items have been in unit for an hour. CDI- items were labeled with the proper time in- time out stamp. No REPEAT due to being a different violation.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. There is not a consumer advisory located on menu for raw shell eggs. CDI- Disclosure and Reminder was added to the menu.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee using a cloth to dry containers instead of air drying. CDI- Containers were washed, rinsed, sanitized, and allowed to air dry. -zero-

4-501.11 Maintain equipment in good repair. Replace torn gaskets on glass door refrigerator #1 and prep cooler in kitchen area. REPEAT (half points due to improvements).

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed large amount to garbage on the ground surrounding the dumpster in back of facility.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee use gloved hand to place raw chicken on griddle and change gloves without a hand wash. CDI- EHS intervened and had employee wash hands before donning new gloves.

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 eggs, shredded mozzarella cheese, and bell pepper mix in stand up reach in cooler. CDI- PIC moved raw beef to be on bottom shelf of cooler for proper storage order. REPEAT -improvement noted- 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 4 and 6 hour TPHC procedures for meats in display case and salsas in salsa cooler. CDI- PIC drafted written procedures and posted. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 foods on 4 hour TPHC not marked with start and end time. CDI- PIC marked foods with start and end time. 3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf Observed foods on 6 hour TPHC not marked with start and end time. CDI- PIC marked foods with start and end time.

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 to scoop flour buried in flour. CDI- PIC removed bowl used to scoop flour.

4-501.11 Maintain equipment in good repair. Observed salsa cooler unable to maintain 41F and below. Observed hot holding display case unable to maintain 135F and above. Repair or replace equipment. -TCS foods kept in these pieces of equipment are on 4 and 6 hour TPHC-

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 outside of metal and plastic containers with sticker residue. CDI- PIC placed all containers in 3 compartment sink to be washed, rinsed, and sanitized.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open during inspection. Close doors between uses. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed heavy accumulation of litter around dumpster. Ensure to clean around dumpster. Secure dumpsters to ensure dumpster is not used by others.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site during inspection. REPEAT For more information on becoming a certified food protection manager 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 hand sink used as dump sink for drinks in main kitchen and hand sink in tortilla room had sponges and scouring pads in basin. CDI- PIC removed limes, straws, sponges, and scouring pads from hand sinks. EHS educated PIC on only using hand sink for hand washing.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed small bag of raw beef stored in same container as RTE sopes. CDI- PIC voluntarily discarded sopes. Observed raw eggs stored over RTE salsas and milk jug in reach in cooler CDI- PIC moved raw eggs to bottom shelf below RTE items. EHS educated PIC on not putting raw proteins in or over RTE foods. Observed raw shrimp stored over RTE pico de gallo in walk in cooler. CDI- PIC moved raw shrimp to bottom shelf of rack in WIC. 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 large buckets and single serve containers of salsa verde and salsa roja in walk in cooler and reach in cooler in front of kitchen that missed 4 hour cooling window. Employees prepared salsas at 11am this morning and were above 41F at 3:38pm, see temperature chart. CDI- PIC voluntarily discarded all buckets and single serve containers of salsa verde and salsa roja. EHS and PIC discussed better methods of cooling salsas. 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 .

3-501.18 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 bucket of salsa roja from 7/23/24 in walk in cooler. CDI- PIC voluntarily discarded salsa roja. 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 salsa verde and salsa roja cooling in large volume and tightly covered buckets and single serve containers that were tightly covered and stacked high in crate with minimal air flow. CDI- PIC voluntarily discarded all containers of salsa verde and salsa roja due to missing 4 hour cooling window. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed salsa verde and salsa roja cooling in large volume and tightly covered buckets and single serve containers that were tightly covered and stacked high in crate with minimal air flow.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in kitchen and walk in cooler.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed dry pinto beans on the floor next to mop sink, raw beef on the floor in walk in freezer, and buckets of salsas on the floor in walk in cooler. CDI- PIC moved all foods to 6 inches above the floor. REPEAT

4-502.11(A) Maintain utensils in good repair. Observed wooden paddle used for stirring foods with splintered wood. CDI-PIC removed and voluntarily discarded paddle.

5-205.15 Maintain a plumbing system in good repair. Observed cold water handle not working at hand sink in kitchen next to reach in cooler. Facility has another hand sink in the same room. Repair.

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 CFPM in the facility at the time of inspection. Repeat.

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 for employees to follow when responding to vomiting or diarrheal events. Provided copy of written procedures. For more information 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 Carnitas in front hot hold cabinet below 135F. Cooked 3 hours prior. Moved to stove to reheat to 165F. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buckets of sauce on floor in cooler. Repeat.

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 CFPM in the facility at the time of inspection. CDI- Facility however has multiple serve safe certified food protection managers and plan to get more certified. Repeat- 1.0 pts

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed an employee fill a drink up at the hand washing sink during the inspection. CDI- Drink was discarded during the inspection.

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 unwashed avocados stored above ready to eat foods. No contamination observed. CDI- Foods were reorganized to prevent possible occurrence of contamination. Handout emailed. -Repeat 3.0 pts

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 shredded cheese(57F), cooked peppers(45F), and lettuce(43.5F) inside of prep unit above temperature threshold. CDI- Foods that were 45F or below were moved to walk in to cooler to cool below temperature threshold. Foods above 45F were discarded during the inspection.

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 cabbage mix prepared yesterday without date inside of the upright reach in unit. CDI- PIC date marked during the inspection. Handout emailed. -Repeat 1.5 pts For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed a box of shrimp out on countertop thawing. CDI- Shrimp bags were opened and placed under running water that is below 70F, completely submerged.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed crates of food stored directly on the floor in the walk in cooler. CDI- Food were removed from the floor during the inspection. -Repeat 1.0 pts

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored on prep table. CDI. PIC removed -Repeat 0.5 pts

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 making contact with cooked rice inside of the rice cooker. CDI- Scoop was removed by PIC and sent to 3 comp sink to be washed, rinsed, and sanitized again.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes after washing.

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 CFPM in the facility at the time of inspection. Needs to be certified.

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: http://meck.co/FoodSafety Observed no written policy for vomit & diarrhea cleanup. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

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 beef and chicken stored directly above cooked rice. CDI. PIC removed. Repeat

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 ham in the RI without dates. CDI. PIC date marked. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 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 containers of sauces with wrong dates on them. PIC indicated that the old dates were not removed and that the food was made today. CDI. PIC removed the labels and corrected with right labels. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen during inspection. Facility utilizes pest control once a month. EHS encouraged more frequent visits. Repeat. *** Improvement from last time.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of frozen food stored directly on the floor in the freezer. Also observed onions stored directly on the floor in the dry storage area. CDI. PIC removed

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working in the kitchen without hair covers. Needs to wear some when working with food.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored on prep table. 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 shelves and non food contact part of the thermometer. Repeat

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC cleaning thermometer in hand sink. CDI. PIC rewashed it in 3 comp sink.

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 beef and chicken stored directly above cooked chicken. CDI. PIC removed.

4-602.11 (A) (3) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, between uses with raw fruits/vegetables and with TCS Food. P. Observed employee cleaning dishes shout sanitizing them. CDI. Employee sanitized all the dishes. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies through out the facility. Facility utilizes pest control once a month. EHS encouraged more frequent visits.

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

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 rice scoops stored directly in the products with handles touching the food. CDI. PIC REMOVED.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes after washing.

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 in and out of micro wave, RI cooler, prep unit cover and cooking equipment. Needs to be cleaned. Repeat

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 employee wash hands for 5seconds in 3comp sink without using soap. CDI. Employee rewashed hands in hand sink. For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

REPEAT VIOLATION: 5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed pots stored directly in front of hand sinks. CDI: Education provided and PIC removed.

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 fish and vege sauce in the WI without dates. CDI. PIC date marked. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed pork thawing in the sink without running water. CDI. PIC ran water on it. Repeat

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored on prep table. CDI. PIC removed

4-501.11 Maintain equipment in good repair. Observed dish machine in disrepair. PIC indicated that it will be removed today.

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 in and out of micro wave and cooking equipment. Needs to be cleaned.

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 broken hood in the kitchen needs to be repaired.