RIO 150

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed a can of sweetened condensed milk with dents on seam of can. CDI: Can voluntarily discarded.

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 in open metal pan over ready to eat/fully cooked octopus and over bags of fries in reach in freezer. CDI: Beef was relocated to bottom of the reach in freezer. Observed raw chicken stored in metal pan over ready to eat tomatoes, mole sauce, and butter in reach in cooler. CDI: Chicken was relocated to the bottom of the reach in cooler. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener blade with significant food debris on it stored as clean. CDI: Can opener moved to dish area and properly washed, rinsed, and sanitized. Observed several white side dish size bowls stored on the line with food debris on the food contact portion of the bowl. CDI: Items with food debris returned to the dish area to be properly washed, rinsed, and sanitized. Ensure all dishes are inspected thoroughly before placing into clean storage. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed several containers of consome for birria still above 70F at the 2 hour cooling mark. CDI: Product voluntarily discarded. REPEAT VIOLATION 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 spicy salsa cooling in walk in cooler at a rate of .016F/min. Product had 2 hours left to cool. Product was uncovered, stirred, placed in an ice baths and placed in the walk in freezer to rapidly cool to 41F. REPEAT VIOLATION *Facility has agreed to complete a risk control plan to focus on cooling of products due to significant history of cooling violations.* For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked ground beef stored in warming cabinet below 135F. Per employee who prepared the product, he reheated the product to over 165F beginning at around 12pm on the stove and then placed it in the hot hold cabinet once it was done. Product was rapidly reheated to 176F before placing back in the hot holding cabinet. 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 .

3-501.15 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 consommé cooling in large, deep plastic containers in bus tubs with water (ice had melted). Products had a thick top layer acting as a “lid” and indicating active stirring was not occuring. CDI: Product was voluntarily discarded. Observed 4 large cambros of salsa cooling in walk in freezer with no stirring. Outside of container was 39 and inside was still at 68-67F after 1 hour. Once stirred, product was 55F-60F. Observed deep, covered container of spicy salsa cooling in walk in cooler CDI: Product was opened, stirred, placed in a container of ice and moved to the walk in freezer to rapidly cool. Observed birria meat cooling in walk in freezer 5 min prior to the 2 hour mark, that had not been stirred. Middle of the meat was 87F and outsides were in the 40Fs. CDI: Product mixed to distribute heat and item was at 67F right at the 2 hour mark. Ensure that items are cooled using proper methods to meet the requirements of the Food Code. REPEAT VIOLATION *Facility has agreed to complete a risk control plan to focus on cooling of products due to significant history of cooling violations.* 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 pan of sugar stored on low shelf near the large prep cooler on the line. Sugar was uncovered and had some visible contamination. CDI: Sugar voluntarily discarded.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed front dumpster with a missing drain plug.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed overall lack of control/oversight over foodborne illness risk factors as evidenced by improper handwashing, improper cooling, improper cold holding and improper cold holding. Some improvement from previous inspection. EHS recommends that PIC use the checklist provided (in Spanish) during verification visit via email on 8/7. REPEAT VIOLATION VERIFICATION REQUIRED within 10 days on or before 8/27 to ensure improvements in active managerial control. EHS recommends staff use resources from the Mecklenburg County Environmental Health Website: https://eh.mecknc.gov/food EHS advised that there are videos that can be used as training resources on the website for staff as well as a food safety checklist that can be implemented to ensure effective managerial control. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. 2-101.11 (A) PIC shall be present during all hours of operation. -PF Upon arrival EHS observed significant food preparation going on and no one identified as being in charge. CDI: After much discussion, a front of house employee agreed to walk with and assist EHS until manager arrived approximately 30 min later.

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. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee drink out of cup with gloved hands, doff gloves and immediately don new gloves and then begin working with food. CDI: Employee doffed gloves, washed hands, and then donned new gloves.

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 cheese dip with 10 minutes left in the reheating process still at 137F on the expo line. CDI: Product was rapidly reheated on the stove to over 165F. Observed corn on the cob reheating in a soup crock still at 108F with 30 minutes left to reheat. CDI: Soup crock turned up higher and corn rapidly reheated except for 1 ear which only reached 157F. That one piece was voluntarily discarded. Note: EHS discussed with staff the process for reheating cheese dip. Cook on the line stated the reheats it to 140-145F before placing on the line. The back up is only heated to about 100F and then placed in the hot box to come up to 140-145F before placing on the line. However, cheese dip is cooked and then cooled and then reheated for use. All cheese dip must hit 165F within 2 hours of reheating. Today, the cheese dip on the cook line and in the hot box was reheated fully prior to placing back on the line or in the hot box after only being out of the cooler for approximately 40min per the cook.

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 consome for birria, refried beans and charro beans still cooling from yesterday in the walk in cooler above 41F. CDI: Items voluntarily discarded. REPEAT VIOLATION 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 fajita meat and carne asada meat cooling in walk in cooler at a rate of 0F/min. Items had approximately 1.5 hours left to cool. CDI: Products were separated out and left open/uncovered to properly cool. REPEAT VIOLATION For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked onions and peppers stored on top of vent for flat top grill. Items were below 135F. Line cook stated that product would be heated again and then placed in the hot well where it would remain for service. Product was then placed in the hot well and temped below 135F. CDI: EHS directed PIC to have someone heat the product to over 165F. Product was reheated but to 145F and placed in a pan for storage. EHS then advised PIC to have staff continue reheating and the product was then 170F before placing on the line. All other hot holding was observed in compliance today. 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 sliding door reach in cooler with salsas and items for elote corn holding above 41F. All items in unit from yesterday were voluntarily discarded. Salsas portioned and placed in the unit today were relocated to the walk in cooler to rapidly cool. REPEAT VIOLATION VERIFICATION REQUIRED by 8/20 to ensure cooler is working and food is held at 41F or below. PIC stated that they have called someone to repair/evaluate the cooler today. 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) Observed date mark on chicken broth and consome for today when products were cooked yesterday. Observed servers are placing date the products were placed in the cooler rather than original prep date. CDI: Date changed to yesterday on chicken broth and salsa. Consome was voluntarily discarded (see #20). Ensure all pans have correct date on them in all coolers. REPEAT VIOLATION Some improvement as now all items have a date mark and through discussion, and evaluation of process, these were the only incorrect dates. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf REPEAT VIOLATION Observed several bottles labeled as sanitizer with undiluted bleach or with other chemicals in them. CDI: Chemicals properly identified and labels corrected or chemicals removed. Ensure that only sanitizer at proper strength is labeled as sanitizer.

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 several items including meats, consome, charro beans, birria meat, and refried beans cooling in deep covered containers, some large bus tubs. Observed Barbacoa cooling in ice baths with no stirring. CDI: Items voluntarily discarded or separated, mixed, uncovered and moved to the walk in cooler. Barbacoa was stirred to exceed proper cooling requirements. REPEAT VIOLATION Future violations of cooling methods will result in a risk control plan and/or permit action. 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 several house flies throughout kitchen area and some in dish washing area. PIC indicated that their fly barrier broke over the weekend. EHS advised to increase pest control methods and get the fly barrier operational as quickly as possible.

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 several containers stored as clean, stacked together, wet nested. CDI: Items separated for air drying. Some improvement from previous inspection. REPEAT VIOLATION 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee drying containers with a towel. CDI: Employee was advised to stop and to allow pans to air dry.

4-501.11 Maintain equipment in good repair. Observed gasket on small reach in cooler in the server area damaged. PIC stated that the gasket is supposed to be in today and will be replaced. Cooler is currently not in use. REPEAT VIOLATION All previous violations corrected.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf When EHS attempted to assess sanitizer at 3-comp sink, employees stated that they manually mix the sink and surface chemical and dilute it. EHS asked staff to prepare and test the solution. After approximately 20 min, employees were unable to correctly verify that chemical was mixed properly due to having no test strips for sink and surface sanitizer. CDI: EHS had staff make sanitizer with chlorine solution at the 3-comp sink. Employees were able to properly demonstrate the making and testing this sanitizer. This is the type of sanitizer used throughout the establishment in buckets and spray bottles already. EHS advised and staff agreed to use only chlorine sanitizer unless they have the proper test strips for another type of sanitizer.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door left open on dumpster. CDI: Door closed.

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 one AC vent cover hanging down near grill area. Remove covers and utilize currently attached vent system or reattach. REPEAT VIOLATION

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored in reach in freezer above and commingled with restaurant food. CDI: Drink removed. REPEAT VIOLATION Designate an area for employee items. Some improvement as there was only 1 employee item stored incorrectly today.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed overall lack of control/oversight over foodborne illness risk factors as evidenced by improper handwashing, improper cooling, improper cold holding, lack of employee health policy training, and lack of vomit and diarrhea clean up plan on site. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy on site and minimal knowledge with staff. CDI: EHS provided updated copy of the employee health policy in Spanish today and PIC went over it with staff and had them sign it during the inspection. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomit and diarrhea clean up procedure. CDI - EHS provided Spanish version during inspection. REPEAT VIOLATION

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee handle dirty dishes, load them into the dish washer and then immediately unload clean dishes. CDI: Dishes rewashed. Employee washed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed server washing off her serving tray in the handsink. CDI: Employee educated and handsink cleaned for use to wash hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed sliced cheese stored in container with raw Milanesa. CDI: Cheese voluntarily discarded. Observed raw shell eggs stored over ready to eat items in the reach in cooler. REPEAT VIOLATION 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed vegetables stored over ready to eat items in walk in cooler. CDI: Items reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed squeeze bottles of sauces stored in direct contact with lettuce. CDI: Bottles removed.

4-602.11 (A) (2) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, each time there is a change from working with raw foods to working with ready to eat foods. P. Observed single prep sink in facility with both remnants of chicken and produce in the sink. Sink was not actively in use. CDI: Sink was properly washed, rinsed, and sanitized. EHS requested that facility show EHS wash, rinse, sanitize SOP for the sink. PIC did find SOP and EHS advised that it should be posted at the sink. Per permit conditions, if cross contamination at the sink is an issue, then an additional prep sink will be required to be added. 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 . 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer for citrus, and dicer for tomatoes with food debris still on the food contact surfaces when stored as clean. Observed can opener blade with significant food debris on it stored as clean. CDI: Items moved to dish area and properly washed, rinsed, and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(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 rice and beans still cooling from yesterday in the walk in cooler above 41F. CDI: Items voluntarily discarded. 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 various meats and shredded cheese cooling in walk in cooler at a rate of 0F/min. Items had approximately 30 min left to cool and then were moved to walk in freezer, separated in to shallow pans and left uncovered. Additionally product was mixed to cool to 41F in remaining time. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit holding above 41F. All items were 43-44F in prep top and reach in part of cooler. Items were placed in prep top from the walk in cooler this morning at about 11am. Items replaced with product from the walk in cooler at 41F. Items from prep top were placed in the walk in to cool. New products were placed on TPHC. TPHC procedures filled out during inspection. REPEAT VIOLATION VERIFICATION REQUIRED by 8/8 to ensure cooler is working and food is held at 41F or below. PIC showed EHS a receipt for a new cooler that was ordered 8/1 and is to be delivered today. Cooler should be in place by Friday per PIC. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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 no date marks on items in cooler drawers and prep top units. CDI: Dates added to pans due to bulk containers in walk in cooler having original prep/cook date. Ensure all pans have correct date on them in all coolers. REPEAT VIOLATION 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of what PIC identified as bleach in the warewashing area that was unlabeled. CDI: Bottle labeled. Observed plain unlabeled bucket in server area with what PIC stated was sanitizer. CDI: Bucket labeled.

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 shredded cheese and various meats cooling in deep covered containers, some large bus tubs. CDI: Items separated, mixed, uncovered and moved to the walk in cooler. REPEAT VIOLATION 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 2 squeeze/spray bottles at grill with oil unlabeled. CDI: PIC labeled bottles.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed both back doors open to adjacent storage room. Ensure doors are closed when not in use. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed several dead pests in light covers throughout storage areas in establishment.

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 several containers stored as clean, stacked together, wet nested. CDI: Items separated for air drying. REPEAT VIOLATION

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 and handsinks with no sealing/caulking to walls. 4-501.11 Maintain equipment in good repair. Observed damaged gasket on reach in door of prep cooler. Observed lid to bulk rice container cracked. 4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed tortillas stored in “thank you” bags. CDI: Tortillas moved to ziploc style bags that are food grade.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving in reach in and walk in coolers with food debris and build up. Ensure more frequent cleaning.

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 AC vent covers hanging down near grill area. Remove covers and utilize currently attached vent system or reattach. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed dish washer and oven stored in attached storage room that opens to the outside. Per owner, equipment is functional. Remove unused equipment to prevent pest harborage.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food items stored in coolers above and commingled with restaurant food in several coolers. REPEAT VIOLATION Designate an area for employee items.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no clean up procedure. CDI - EHS provided during inspection.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed an employee recontaminate hands after washing by turning off the faucet with bare hands. CDI - Employee was educated and they re-washed hands.

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 6-301.14 Post a handwash sign at each handsink. Observed missing soap, paper towels and hand wash sign for the bar hand sink. CDI - Owner supplied paper towels and soap during inspection. Observed missing hand wash sign at the server station hand sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed raw beef stored above salsa and ready-to eat items in the walk-in cooler. Observed open packages of raw beef stored above ready-to-eat items in the walk-in freezer. CDI - Items were moved to the correct order. Observed containers of tortilla chips and several dishes in the walk-in cooler without lids.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 51-53 degree salsa in the small Acosta cooler located in the servers station. Ambient temperature of the unit was 39 degrees. Through conversation with the employees, EHS believes this is due to opening and closing of the cooler door during busy hours. CDI - Salsa was voluntarily discarded. EHS encourages employees to store all salsa in the much larger reach-in cooler.

REPEAT 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 incorrect dates on several pans of cooked meat in the walk-in cooler. Items were previously frozen and dates were not updated. CDI - Employee corrected the dates during inspection.

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 Horchata attempting to cool in large plastic containers with tight lids. CDI - Lids were removed

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in the prep cooler with stickers still attached.

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 small ramekins being used as scoops for spices.

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-stacked dishes.

4-502.11(A) Maintain utensils in good repair. Observed two hand-held juicers with paint chipping off in the bar.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed a water hose being cut off by a splitter valve and an ASSE-1001 backflow prevention device that is not rated for continuous pressure. CDI - Water was turned off at the faucet.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed one dumpster with a missing drain plug.

REPEAT 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee milk shake stored above food for the restaurant in a reach-in cooler.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P - Observed a loaf of RTE bread stored directly on top of and in contact with raw beef in the bottom cookline refrigerated drawer closest to the dishwashing area. PIC could not state for sure if the bread was going to be heat treated or not after being stored on the raw beef. CDI - PIC voluntarily discarded.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. - Observed insert containers of raw chicken stored directly above uncovered/cooling containers of raw beef in the WIC. CDI - PIC relocated the raw chicken so that it is above cases of raw chicken. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the 3 compartment sink sanitizer basin to be testing at 0ppm of sink and surface sanitizer. CDI - Dishwashing employee emptied sanitizer basin and refilled it with fresh sanitizer, which re-tested at 700ppm. 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

3-501.18 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 a container of rice stored in the cookline opentop, a container of rice in the cookline lowboy, and a container of cooked shrimp and octopus that were all not provided with date marks. PIC and cookline employee both stated that they had all been cooked on Saturday (10/11). CDI - PIC redated insert containers. 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 2 large plastic bins of shredded lettuce cooling in the WIC at a rate of 0.0 degrees/min. The bins were observed with their lids on and stacked on top of one another, not allowing for adequate air flow to flow around the product. CDI - PIC added ice to both containers of shredded lettuce and they were observed at 38F 30 mins later. 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 2 bottles of oil and metal spice shakers at the cookline that were not labeled as to their contents.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed multiple stacks of insert containers stored as clean on the clean dish racks in the back kitchen hallway to be wet nested.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed the sliding doors to both dumpsters to be opened at the time of the inspection. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee phone on a cutting board at the cookline. CDI - PIC relocated phone and cutting board was sanitized.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored above container of cooked chicken in walk in cooler. CDI - Cooked chicken was moved to shelving with other ready to eat foods. -0 points- 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 shredded lettuce, pico de gallo, sliced tomatoes, shredded cheese, and diced tomatoes in flip top cooler cold holding at temperatures between 49F and 53F. Internal temperatures of flip top cooler were measured at 46F. CDI - Flip top cooler was closed and allowed to cool. Ice build up was noted on condenser fan. Internal temperature of flip top unit dropped to 41F by end of inspection. TCS foods were taken to walk in cooler to rapidly cool to 41F or below. PIC has been advised to conduct frequent temperature checks of TCS foods. -1.5 points- 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 .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed container of ibuprofen stored on shelving above queso hot holding on prep table. CDI - Ibuprofen was moved to designated storage area. -0 points-

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 ice scoop stored in ice machine with handle making contact with ice. CDI - Ice scoop was moved to designated storage area. -0 points-

4-502.13 Single-use and single-service articles cannot be reused. Observed single use portion cups being used as ingredient scoops in dry storage area. Discard and replace with utensils that is durable. -0 points-

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 pressed board being used as shelving in dry storage area. Replaced pressed board material with a material that is durable, smooth, and easily cleanable. 4-502.11(A) Maintain utensils in good repair. Observed can opener with build up of rust. 4-501.11 Maintain equipment in good repair. Observed gasket torn and hanging on hot box. -REPEAT- -0.5 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors open on dumpster. Keep sliding doors and lids closed when not in use to prevent rodent or insect infestation. -0 points-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed kitchen knife stored in handwashing sink near dish pit area. CDI - Knife was removed. -1 point-

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed pan of raw chicken stored above pan of raw beef in walk in cooler. CDI - Storage order was corrected. -0 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 breaded and fried poblano peppers cooling on sheet tray at ambient room temperature. Poblano peppers were 60F. Observed covered Cambros of salsa cooling in walk in cooler. Observed covered bus tubs of lettuce cooling in walk in cooler. CDI - PIC moved poblanos to walk in cooler to rapidly cool to 41F or below. Salsa and lettuce were placed in ice baths. -REPEAT -1 POINT- 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 unlabeled squeeze bottles of oil at prep line. Observed unlabeled storage bins of sugar and rice in dry storage area. -0 points-

4-501.11 Maintain equipment in good repair. Observed sliding lid cracked and broken on food storage bin in dry storage area. Replace broken lid to avoid physical contamination of food. -0 points-