PUERTA

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 cooked pork shank and duck not meet cooling parameters after cooling overnight in WIC. Observed both pork shank and duck in large deep containers, covered with parchment paper and aluminum foil. Observed pork shank and duck above 41F, after not being removed from WIC since cooling began last night. -CDI- PIC voluntarily discarded the pork shank and duck. 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 cooked peppers/onions, cooked mushrooms, bean/corn/cheese mix, crema, and cut cabbage above 41F in prep top. Listed foods above 41F were stored in plastic deli containers, placed in large metal pan in the flip top portion of the prep cooler. All other foods in prep cooler were properly cold holding at or below 41F. -PIC stated all foods above 41F were placed in the cooler between 11am and 12pm, less than 4 hours ago. -CDI- PIC placed all foods above 41F (cooked peppers/onions, cooked mushrooms, bean/corn/cheese mix, crema, and cut cabbage) on temporary 4-hour TPHC. Going forward, PIC stated an ice bath will be used to maintain proper cold holding temperatures. -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 .

3-501.19 (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 procedures for heavy cream, corn stock, mole rojo, and chorizo held on 4-hour TPHC. -CDI- EHS provided PIC with blank copy of TPHC procedures and assisted PIC with completing them. EHS observed proper time stamps on all foods. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 cooked pork shank and duck miss cooling parameters after cooling too slowly in WIC overnight. Observed both pork shank and duck in large deep containers, covered with parchment paper and aluminum foil. Observed pork shank and duck above 41F, after not being removed from WIC since cooling began last night. -CDI- PIC voluntarily discarded the pork shank and duck. -Use shallow pans and frequent stirring for efficient cooling. Leave hot foods uncovered until cooling is complete and food is at or below 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. -Observed raw ahi tuna thawed within ROP environment in WIC. Remove tuna from ROP environment prior to thawing.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf -Observed multiple dented cans stored among dry storage, with cans intended for use. -CDI- PIC removed cans from dry storage shelf.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed in-use wiping cloths stored directly on prep tops/cutting boards. Store in-use wiping cloths in sanitizer solutions.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. -Observed in-use utensils stored within water at 80F. Store in-use utensils in hot water above 135F.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. -Observed few dishes wet stacked. Ensure dishes are fully air-dried prior to stacking.

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 buildup of food residue/debris along interior of under-grill cold drawers (within gaskets and inside drawers). Increase frequency of cleaning. -REPEAT-

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 cooked short-rib in the WIC. -CDI- PIC corrected storage order. -REPEAT- 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 cooked potatoes, hot-brined pickled onions, and queso fresco above 41F in ice bath. PIC stated potatoes, pickled onions, and queso fresco were placed in ice bath less than 30 minutes ago. -CDI- PIC placed half of the potatoes in the WIC for rapid cooling. PIC placed the other half of potatoes, the onions, and queso fresco in a larger ice bath with ice that fully covers the sides of the pans. Ensure enough ice is placed in ice bath to properly cold hold TCS foods at or below 41F. By end of inspection, EHS observed all foods cooling at sufficient rates to reach 41F within 4 hours. 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) -REPEAT- -Observed multiple foods missing date marks after being held over 24 hours (cooked shrimp, cooked lobster, pineapple pico, tomatillo pico, hot-brined pickled onions, corn foam, roasted corn, cooked chicken thighs, salsa verde, salsa roja, sauteed onions, cooked mushrooms, suizas sauce). - -Observed cooked mushrooms, corn puree, and lobster crema held past their 7-day shelf life. -PIC voluntarily discarded the mushrooms, corn puree, and lobster crema. -Facility has had repeated date marking violations throughout past inspections. Facility was placed on Risk Control Plan for date marking from past inspection. Despite implementation of Risk Control Plan, same date marking violation is observed during current inspection. EHS will follow-up on date marking within 10 days. Within 10 days of current inspection, PIC must develop written SOP (Standard Operating Procedure) for an effective, permanent date marking system and have this system implemented. This date marking system must ensure that all TCS foods held over 24 hours are labeled with a date mark and no TCS food is held for over 7 days. EHS will follow-up on this system and SOP within 10 days. If date marking violations are still observed during follow-up visit and/or an effective SOP is not developed, an ITS (Intent-to-Suspend) may be issued for facility, which will give the facility 30 days to correct the violation, or the facility’s permit will be suspended. -10 day verification visit required- 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 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf 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 asterisk attached to sunny eggs and beef tartare, which is served partially raw/undercooked. -Observed no disclosure statement in consumer advisory, stating that these menu items may be served raw or undercooked. -10 day verification visit required-

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 liquid squeeze bottles or seasoning containers. Add label with the common name of the food.

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 buildup of food residue/debris along interior of under-grill cold drawers (within gaskets). Increase frequency of cleaning.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw snapper stored above ready-to-eat rice in the low reach-in cooler. -CDI- PIC corrected storage order. -REPEAT- 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 sticker residue on multiple dishes stored as clean, stacked wherein the interior, food-contact surface of a pan is directly touching the sticker residue on the pan stacked beneath it. -CDI- PIC removed sticker residue and moved dishes back to be properly re-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 barbacoa and chicken tinga not meet cooling parameters after cooling overnight. Observed barbacoa at 48F in cold drawer, while PIC stated barbacoa was cooled overnight in WIC and has not been removed from cold holding since early this morning. Observed chicken tinga at 57 in WIC, while PIC stated it was cooled overnight in WIC and not removed from unit since cooling began yesterday. -CDI- PIC voluntarily discarded both 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 multiple items held past their 7-day timeframe (black bean puree, pineapple pico, pineapple butter, lamb birria). -CDI- PIC voluntarily discarded all items listed. -Observed few items missing date mark (portioned rice, barbacoa, grilled corn, sprouts). -CDI- PIC verified prep/cook date of items and properly added date marks. -REPEAT- Facility will now be placed on a Risk Control Plan (RCP) for date marking. EHS will follow up with RCP procedures and implementation. 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 barbacoa and chicken tinga not meet cooling parameters after cooling overnight in WIC. Observed both barbacoa and chicken tinga in metal pans, covered with plastic wax wrapping and tin foil. EHS recommends leaving hot foods uncovered while cooling, until food reaches 41F. -CDI- PIC voluntarily discarded both 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf -Observed no sanitizer test strips for quaternary sanitizer at 3-compartment sink. Obtain quat test strips.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P -Observed multiple lemons with visible white and green growth on the surface. -CDI- PIC voluntarily discarded the lemons.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf -Observed shellstock tags not in chronological order, with one shellstock tag missing the date from when the last shellstock was used. -CDI- PIC arranged tags in chronological order and added today’s date to the tag missing a date, with a note stating it was missing the correct date and to keep 90 days following today.

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 above ready-to-eat foods in the low reach-in-cooler. -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)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. -Observed multiple containers of food, in both dry storage and refrigeration, without a lid covering. Ensure food is covered with lids when not actively cooling.

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 multiple foods lacking a date mark (pico, pickled onions, guacamole with tomatoes, citrus mushrooms, sweet potato purée, corn, morris salsa, cooked chicharron, cooked octopus, barbacoa). Observed barbacoa, red salsa, chipotle crema, and black rice held past their 7-day timeframe. -CDI- PIC verified when all foods lacking a date mark were prepared by checking with stock batches in WIC and properly added a date mark. PIC voluntarily discarded the foods held past 7 days. -REPEAT- Facility was recently taken off Risk Control Plan for date marking. Facility may be placed on Risk Control Plan for date marking again, or permit action may be taken, if facility does not gain compliance with 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. -Observed raw tuna thawed in ROP environment. Remove fish from ROP prior to thawing in refrigeration.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. -Observed containers of oils and spices with no labels. -REPEAT- Points not escalated due to improvement since past inspection.

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 utensil for tres leches submerged within the food. -CDI- PIC removed utensil. 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 for flour scoop submerged within the flour. -CDI- PIC removed the handle from the food. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. -Observed utensils for food stored in water at room temperature. -CDI- PIC moved utensils container to stovetop to heat water up to 135F or higher.

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf -Observed sanitizer dispenser dispensing 0ppm sink and surface sanitizer at the 3-compartment sink. -Observed full container of sink and surface sanitizer available. PIC created properly concentrated sanitizer (300ppm DDBSA) manually. PIC stated Ecolab will be contacted for dispenser repairs. Facility also has functioning chlorine sanitizing dish machine. -10 day verification visit required-

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 food residue along walls in WIC. Increase frequency of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed several personal employee belongings stored amongst dry storage items for customers (produce).

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at one hand sink. CDI PIC replaced.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed debris and residue on containers stacked clean. CDI PIC returned containers to dish area for rewash. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items in cold drawers especially in the front holding above 41F for an undetermined amount of time. VR required. 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 multiple items throughout facility with no date marks that were prepared more than 24 hours prior. CDI Items voluntarily discarded 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 is not been labeled, or if the label is incorrect. -P Observed multiple items prepared days prior. CDI Items voluntarily discarded Facility will be placed on RCP 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed oils and salsa with no labels. Repeat. Improvement, no escalation in points.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two flies flying around dining area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some metal containers wet stacked. Allow to fully air dry before stacking.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed several personal employee food items stored amongst items for customer.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed no date marking of last shell stock used. VR required.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine producing 0 ppm chlorine. Primed and tested again, machine tested 0 ppm. VR required. Dishes will be submerged in sanitizer in three bay sink after wash until repaired. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple dishes with sticker and sticker residue stacked clean so that container was touching inside, food contact surface of next container. CDI PIC returned all dishes to dish area for re wash. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two sauces with cooked plant items being held on counter during service holding above 41F. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed mulitple items in prep top with no date marking. CDI PIC facilitated date marking. 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 is not been labeled, or if the label is incorrect. -P Observed multiple items held in use with expired date marks. chipotle 11/19, Jamaica 10/8, Marita 11/26, barrira 11/24, flautas 11/26, sweet potato 11/29, mixed green 11/30, 11/29. All items were voluntarily discarded. VR required 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working bottle of oil and working containers of spices with no label. Repeat

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

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 debris on top of dishmachine, on lower shelves throughout prep area. More frequent cleaning is required.

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 build up and debris on edges and especially corners of floor.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dish stacked clean with residue and sticker residue touching the food contact surface of the next container stacked on. CDI All items returned to be rewashed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine reading 0 ppm for chlorine based sanitizer. PIC turned machine of and then on again and ran the dish machine and the sanitizer is reading 150 ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Observed build up and residue on inside of microwave. More frequent cleaning is required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two bottles of TCS sauces/salsas. Holding above 41F in RIC. All other TCS items in cooler holding 41F and below. PIC stated these items are often taken out and held on counter through service. EHS and PIC discussed either putting items on TPHC and discarding after 4 hours or placing small amounts in bottles and placing in ice bath during service hours, checking temperatures to make sure holds 41F and below at all times. CDI PIC voluntarily discarded 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple TCS items that require date marking with no date marks. Opened cream and milk, queso fresco, cooked pork, pico, guacamole with tomatoes. CDI milk and cream were voluntarily discarded and other items date marked. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Consumer advisory on paper menus and online is incomplete. Must include disclosure. Change to “ * These items may be served undercooked or raw. Consuming raw or under-cooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. “ VR required. 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 Tuna tartare is not asterisked. Ensure any animal protein that is served raw or undercooked has an asterisk.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemical agents in spray bottles stored hanging over cleaned and sanitized equipment. CDI PIC moved spray bottles

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 working bottle of oil with no label.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed several dented cans stored in various areas. Designate one are for dented cans. CDI PIC moved all cans to one storage area for return.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee use bare hands to take off and stack tortillas. CDI PIC had food employee wash hands and don gloves, voluntarily discarded tortillas touched with bare hands. Observed food employee handling cilantro that had just been washed with bare hands. CDI PIC had food employee rewash cilantro and have employee wash hands and don gloves before hand. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact 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 stored in RIC above ready to eat foods. CDI PIC moved raw fish to bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed cut beef that PIC stated was seared as whole roast, cut, cooled, then cooked later in individual portions to temp. They had no approved procedures for non continuous cooking. CDI PIC voluntarily discarded beef. PIC spoke with senior regarding switching to whole, intact muscle steaks, searing all sides to surface temperature of 145F before cooling, cutting, and reheating for service.

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 clean towels used as surface/barrier for raw fish. CDI PIC removed towels and placed parchment paper in between

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 build up and debris on edges and especially corners of floor.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dish stacked clean with residue and sticker residue touching the food contact surface of the next container stacked on. CDI All items returned to be rewashed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine reading 0 ppm for chlorine based sanitizer. PIC turned machine of and then on again and ran the dish machine and the sanitizer is reading 150 ppm. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw red snapper, baby corn and cooked mushrooms holding above 41F. Items were not taken out that day and had remained in prep unit overnight. No other items in prep unit were out of temp. CDI. All items were voluntarily discarded. 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 Multiple items throughout facility had no date mark on them: diced tomatoes, huitlacoche, cooked mushroom. CDI. PIC stated they were made the day before and voluntarily discarded the mushroom and tomato and date marked the huitlacoche. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed beef being thawed under running water with running water above 70F. CDI Beef moved to WIC to finish thawing.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed lettuce, snapper with napkin like cloth under and on top of the food item. Discontinue use.

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 debris on top of dishmachine. More frequent cleaning is required.

5-205.15 Maintain a plumbing system in good repair. Observed leak coming from sanitizing compartment drain line of the three compartment sink. Repair man is called.