LOS REYES DELI AND MEAT MARKET

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap in restroom and soap dispenser in kitchen was not working. Soap must be available at all hand washing sinks. CDI - Employee fixed soap dispenser and refilled dispenser in restroom.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw eggs stored on top of box of cheese in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Employee moved raw eggs to bottom shelf. Improvement from last inspection so kept at half credit. 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 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) Ribs, soup, mole, and queso fresco missing prep date labels. TCS RTE foods must be labeled with prep date, and used or discarded within 7 days. CDI - Employee placed prep date labels on items. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee wearing bracelet. Food employees must not wear jewelry on their hands or wrists. // 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 2 food employees not wearing hair restraints. Food employees must wear a hair restraint, such as a hat or hair net. REPEAT

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Stacks of metal pans on clean utensil shelf were stacked while still wet. Allow utensils to adequately air dry before stacking. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Some damaged floor tiles in walk-in cooler and in dry storage area of kitchen. Repair/replace damaged tiles. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee with active ANSI food protection manager certification shall be present during all hours of operation. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw chicken stored above cooked chicken, raw pork stored above cooked food, and raw beef stored above tamarindo in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Employee corrected food storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicharrones and chicken in hot holding measured 95-120F. TCS foods in hot holding shall measure at least 135F. CDI - Both items reheated to above 165F. 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 .

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) Several TCS RTE foods in walk-in cooler were missing prep date labels. TCS RTE foods must be labeled with prep date, and used or discarded within 7 days of preparation. CDI - Employee placed prep date labels on all items. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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. Several cooks were not wearing hair restraints. Food employees must wear a hair restraint, such as a hat or hair net. REPEAT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at the facility. Ensure there is a CFPM present during all hours of operation. REPEAT VIOLATION. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the handsink. VERIFICATION REQUIRED within 10 days to ensure facility is in compliance.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pan of grilled steak on the stovetop with some pieces temping below 135F. Observed pan of fried whole tilapia and pan of grilled chicken leg quarters hot holding below 135F in steam table 1. Observed large pan of fried, meaty chicharrones hot holding below 135F in steam table 2. CDI: Grilled steak, fried whole tilapia, and grilled chicken leg quarters were are reheated to above 165F in the oven, and fried meaty chicharrones were voluntarily discarded by PIC since they had been fried last night and not reheated today. REPEAT VIOLATION. 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 a few TCS food items cold holding inside the CH case above 41F. PIC stated these items were moved from the WIC into the case moments before start of the inspection. CDI: Items were moved into the WIC to rapidly cool down to 41F. Observed portioned 2-oz cups of green salsa cold holding above 41F inside make table 1. All other TCS food items were temping at proper temps in this cold holding unit. CDI: Salsa was moved to WIC to cool down. REPEAT VIOLATION. 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). Observed container of roasted poblanos and container of refried beans both stored inside make table 1 that bore no date labels. PIC stated these were made yesterday. CDI: PIC created date labels for both TCS food items. Observed opened jug of milk stored inside make table 1 that bore no date label. CDI: PIC voluntarily discarded milk. Observed two pans of cooked carnitas, two pans of cooked barbacoa, and a bowl of boiled pork all stored inside the WIC that bore no date labels. PIC stated all three TCS food items were cooked yesterday. CDI: PIC created date labels for above mentioned TCS food items. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabeled spray bottle stored on the chemical storage rack. CDI: PIC voluntarily discarded spray bottle.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed thin probe thermometer was out of battery. VERIFICATION REQUIRED within 10 days to ensure facility is in compliance.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 tubs of strawberry filling stored on the floor inside the WIC. Observed 4 tubs of yellow cherries in syrup stored on the floor inside the WIC. Keep all food stored at least 6 inches off of the floor to prevent contamination. REPEAT VIOLATION.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two food employees actively engaging in food prep without any sort of hair restraints. Ensure food employees have some sort of hair restraint when actively engaging in food prep to prevent contamination.

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 multiple stacks of single-serve containers and plates stored right-side up, out of it's protective packaging, throughout the kitchen. Ensure all single-serve articles are stored inverted when out of it's original protective packaging to prevent contamination. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed rusted shelves in cold holding units throughout the facility. Replace rusted shelves so that surfaces are smooth and easily cleanable. REPEAT VIOLATION. *Note: Although a repeat violation, EHS not deducting full points today since different equipment from previous report was observed not in good repair.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water at the 3-compartment sink temping at 76F, unable to meet minimum hot water temp of 110F. Detergent used at the 3-compartment sink did not state any temperature requirement for low temp use. VERIFICATION REQUIRED within 10 days to ensure facility is in compliance. PICs were told to boil large pots of hot water to wash their multi-use equipment and utensils at the 3-compartment sink temporarily until repairman checks on the plumbing at the 3-compartment sink.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no certified food protection manager on site. 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 multiple employees wash their hands for less than 20 seconds and turn the water off with their clean hands and no barrier. CDI EHS educated employees and they rewashed their 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 .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a large pitcher of water in the handwashing sink. CDI EHS educated staff and moved pitcher from sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs sitting on a box of hot dogs. Also observed raw fish being stored directly on top of containers of vanilla flavoring in the chest freezer. CDI PIC moved eggs and the raw fish. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicharron that has meat on it being HH at 70F since yesterday. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 4 pans of cooked beef in the WIC above 41F. Label stated that it was prepared on 9-22-25. Also observed cream and salsa in the prep top above 41F, with date mark 9-23-25. Ambinet air of the unit is 49F today. PIC voluntarily discarded. REPEAT VR needed 9-27-25 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed 4 bottles of chemicals on shelf with clear food wrapping and on the shelf with food equipment. CDI EHS educated pic and she moved bottles to chemical storage area.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live bugs crawling on equipment being used on the prep table. EHS had PIC clean and sanitize equipment and prep table. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead bugs along the walls under the 3 comp sink.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pails of fruit directly on the floor in the WIC. PIC stated that she rents space in the WIC to a fruit vendor. EHS explained that all food in their WIC needs to be 6 inches off the floor.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee handling food with multiple bracelets on her arm.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 wet wiping cloths not in a sanitizer bucket.

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 3 stacks of single service containers and plates stored unprotected on top of the prep top. CDI PIC inverted containers and plates.

4-501.11 Maintain equipment in good repair. Observed prep top not holding tcs foods at 41F or below.

4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils.-Pf Observed the facility has an oversized pot that does not fit in the 3 comp sink. Facility does not have written procedures for washing, rinsing, and sanitizing the pot. VR needed 10-4-25

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 multiple areas throughout the facility were the floor tiles are cracked and the paint is peeling off the walls.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no certified food protection manager on site. For more information on becoming a certified food protection manager 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 raw beef stored above portioned salsa and cooked cactus in the WIC. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed cooked chicken quarters in HH display case at 109F. -CDI- PIC properly reheated chicken for 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed nopales in display case holding at 44F. PIC stated nopales have been stored in display case since yesterday. Observed right side of display case (where nopales were stored) at 41F. -CDI- PIC voluntarily discarded nopales and turned down ambient temperature of display case to 36F to ensure proper cold holding. -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 .

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 menudo and cooked chicken in WIC lacking a date mark. -CDI- PIC verified with other food employees when items were cooked (chicken on 4/2, menudo on 3/30) and properly added date marks. 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 sanitizer in 3-compartment sink at 0ppm bleach. -CDI- PIC remade sanitizer solution to 100ppm.

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 bottles and containers of spices and oils lacking labels. -REPEAT-

4-501.11 Maintain equipment in good repair. -Observed cold holding display case with visible rust on shelving surface.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee bag stored on dry storage shelf, above clean dishes/pans.

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

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and recontaminate hands by turning off faucet with bare hands. CDI- Employee properly washed hands again. EHS educated employee.

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 beef cocido not meet cooling parameters. Observed beef cucido cooling from overnight in the WIC at 52F. -CDI- PIC voluntarily discarded the item. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed one container of nopales in the display case at 44F. Observed six containers of lard, made in-house, stored at room temperature since yesterday. -CDI- PIC voluntarily discarded the items. EHS educated PIC that house-made lard must be stored at 41F or less for proper cold 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- Observed portioned containers of salsa stored in WIC without date mark. PIC stated items were prepped yesterday. -CDI- PIC added date mark. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P- Observed bottles of hydrogen peroxide stored above meat display case. -CDI- PIC moved items.

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 beef cocido not meet cooling parameters. Observed beef cucido cooling from overnight in the WIC at 52F in a large, deep container, tightly wrapped in plastic. -CDI- PIC voluntarily discarded the item. 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 bottles and containers of spices and oils lacking labels.

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 food stored on floor in WIC.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee bags and personal belongings stored on top of bags of corn flour. -CDI- PIC moved items.

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

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and turn faucet off with bare hands. CDI- Hands washed again. EHS educated employee. Pts not escalated based on severity.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels a the sink. CDI- Paper towels placed at the sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored over the garlic and lime juice in the walk in cooler. CDI- Raw eggs placed on the bottom. This is the 4th consecutive time that facility has been out on storage order. EHS advises facility to complete a risk control plan for 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 several cups of the red and green salsas holding above 41F. Observed lard made at the facility holding out. at room temp. CDI- All items were within time/ temp parameters and were placed in the walk in cooler. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salsas over stacked in the prep top unit. CDI- Salsas portioned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service items stored on the floor.

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 meat case, sauce bin and shelf under prep top in need of cleaning.

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 wall in walk in cooler in need of cleaning.

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

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed PIC not wash hands after raw pork juice spilled all over his hands. CDI- PIC washed hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw pork stored over cactus in walk in cooler. CDI- Cactus placed on top. 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 containers of salsa cups holding above 41F in the prep top. CDI- Salsa cups were placed in the walk in cooler and cooled to 41F. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer bottle of bleach stored with raw pork. CDI- Removed.

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 container of sugar without label. CDI- Discarded.

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

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wiping cloths touching raw pork on the cutting board. CDI- REMOVED and taken back to be cleaned.

4-501.11 Maintain equipment in good repair Observed lid of rice bon heavily damaged. Observed ban saw case cracked.

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 standing water in low reach in cooler. Clean out cooler. Observed meat case and prep top in need of cleaning. Observed shelving in need of cleaning.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter all around the dumpster area.

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 wall at 3 comp in need of cleaning.

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

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed ice in the ice machine with gray debris. CDI: Ice machine placed out of service.Ice machine to be fully washed, rinsed, and sanitized.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P Observed raw shell eggs stored above ready-to-eat foods in reach in part of prep cooler. CDI: Eggs moved to the bottome of the cooler. REPEAT VIOLATION For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 no label on what PIC identified as sugar and a garlic salt label on what PIC identified as plain salt. CDI: Products labeled correctly.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live cockroach on floor in kitchen. EHS recommends increasing pest control frequency. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead cockroach on interior of gasket of the reach in part of the prep top cooler. Ensure more frequent cleaning of areas.

4-501.11 Maintain equipment in good repair. - Observed ice buildup in reach-in freezer. Repair unit to prevent ice buildup. REPEAT VIOLATION 4-502.11(A) Maintain utensils in good repair. Observed lid covering rice bin is severely damaged.

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 debris and build up on gasket in reach in part of prep top cooler. Observed some build up on shelving and interior of the sliding door cold hold case. Observed some microbial build up on compressor of the walk in cooler.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed several bags of litter as well as leaves throughout dumpster enclosure. Clean up enclosure to prevent harborage of pests. This is a shared dumpster space.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed damaged floor tiles and wall damage throughout facility, with emphasis near three compartment sink/back hallway. Repair all damaged areas. REPEAT VIOLATION Some cleaning items fixed from previous inspection

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

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. - Pf - PIC unable to locate written procedures for vomit and diarrhea clean up plan. - CDI - EHS emailed PIC copy of written procedures in English and Spanish. Maintain written procedures in facility and ensure all staff are trained on procedures. 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 - REPEAT - Observed raw shell eggs stored above ready-to-eat foods (commercially bought mayo and milks) in lowboy unit. - 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)(1) Maintain TCS foods in hot holding at 135F or above. - P - REPEAT - Observed chicken holding below 135F in hot hold display case. - CDI - PIC reheated chicken to above 165F. EHS strongly recommends having someone service unit due to repeat issues with the same unit. 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 containers of salsas and one container of cooked cactus lacking date mark labels. - CDI - Per PIC, items were prepared yesterday. PIC date marked all items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

4-501.11 Maintain equipment in good repair. - Observed excessive ice buildup in reach-in freezer. Repair unit to prevent ice buildup.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands. - Pf - Observed hot water only reach 107F after running for several minutes. Per PIC, hot water heater was recently replaced. - VR - Verification required within 10 days to ensure hot water can maintain at least 110F for dishwashing purposes. *NOTE: EHS did not observe active dishwashing during inspection. Detergent manufacturer label does not indicate a required temperature, so hot water must be able to maintain at least 110F.

5-205.15 Maintain a plumbing system in good repair. - Observed prep sink faucet to be leaking. PIC keeps water at sink turned off when not in use due to the leak. Repair sink.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed damaged floor tiles and wall damage throughout facility, with emphasis near three compartment sink/back hallway. Repair all damaged areas. 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 throughout facility. Clean and increase cleaning frequency to maintain clean.