LOS REYES II

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 lettuce in PT and lettuce in the WIC with no date marking present. PIC stated that the lettuce was prepared yesterday. Ensure that all foods are properly date marked if held to the next day. -CDI- PIC added proper 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed cockroaches present in the facility. EHS notes that cockroaches were not on food or food contact surfaces, or in any dry storage foods either. PIC further notes that there was a higher density of cockroaches present in the small closed of room where the water heater was, and in the patron bathrooms, with a few present in the kitchen on the floor behind or underneath equipment. EHS is requiring facility to do weekly pest control and will make follow up visits to ensure growing compliance and improvement in pest control. Failure to do so may result in permit action.

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 non-food contact surfaces of equipment along the cookline in need of cleaning. Observed shelving of the WIC in need of cleaning. Ensure that non-food contact surfaces are cleaned and maintained as clean.

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. Observed large portion of FRP wall peeling in the prep area of the facility. Ensure that floors, walls, and ceilings are designed, constructed and maintained as smooth and easily cleanable. 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 FRP walls in the facility in need of cleaning. Ensure that floors, walls, and ceilings are cleaned and maintained as clean.

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 one metal container of raw wrapped pork stored over top of a container of raw fish. Ensure that proper storage order procedures are followed. -CDI- PIC moved the raw pork so that it was no longer stored above raw fish. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 4 small pests (insect) in the facility during the inspection. Pests were on walls and not observed to be in contact with any food. Facility has regular pest control scheduled monthly. EHS states that pest control shall be increased to ensure pests are eliminated. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door of the facility opened for the first half of the inspection. Facility was not receiving a delivery. Ensure that outer openings of the facility are closed so that outer openings are protected from insect and rodent entry.

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 cardboard used as a barrier on the shelving of the WIC. Ensure that cardboard is removed so that all non-food contact surfaces are maintained as smooth, non absorbent, and easily cleanable.

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 soil and residue present on the shelving of the WIC, in the interior of the out of use chest freezer in the rear of the facility, and present on the external surfaces of holding and cooking equipment. Ensure that non food contact surfaces are cleaned and maintained as clean.

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. Observed large portion of FRP wall peeling in the prep area of the facility. Ensure that floors, walls, and ceilings are designed, constructed and maintained as smooth and easily cleanable. 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 FRP walls in the facility in need of cleaning. Ensure that floors, walls, and ceilings are cleaned and maintained as clean.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed hard boiled eggs at 125F present on the hot holding table. PIC stated that the eggs went into hot holding right before EHS arrived for inspection. PIC stated that eggs were rinsed under cold water and peeled prior to hot holding. -CDI- PIC moved eggs to be reheated to 165F before being placed back onto 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 .

3-304.12 (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 large container of rice with a scoop inside and the handle resting down in atop the rice. Ensure all in-use utensils are stored with handles above the food. Scoop removed from container.

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 a buildup of residue and grease on the external surfaces of cooking equipment along the cook line. Ensure that all non-food contact surfaces are free from buildup of residue and debris.

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. Observed large portion of FRP wall peeling in the prep area of the facility. Ensure that floors, walls, and ceilings are designed, constructed and maintained as smooth and easily cleanable.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Some meat residue behind deli sliced blade. Clean deli slicer more thoroughly and ensure staff clean it after each use. CDI - Deli slicer broken down and washed at 3-compartment sink. 0 pts. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Boiled eggs (100-115F), empanadas (95-100F), and mixed vegetables (120F) were below 135F in hot holding. TCS foods in hot holding must measure at least 135F. CDI - Eggs discarded and empanadas and vegetables were 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) Lengua missing prep date label in sandwich cooler. Deli ham in walk-in cooler was missing prep date. Ensure TCS RTE foods are labeled with prep date and used or discarded within 7 days. CDI - Employee put prep date label on lengua and ham. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Discard severely worn cutting board. Shelves in walk-in cooler are rusted. 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. FRP peeling of wall in prep area. Wall damage un bathroom. Repair physical facilities. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken wings, fried plantains, fried tostones, and fried empanadas all hot holding in the HH steam table below 135F (see temp chart). PIC stated he placed all of these items into the HH unit an hour prior to EHS's observation. CDI: PIC voluntarily discarded fried tostones (as he explained they will get rock hard if they are reheated in the fryer again), and reheated all other fried items back in the deep fryer and EHS observed they were all reheated to above 165F; PIC placed the reheated fried TCS food items back into the HH steam table. 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 multiple TCS food items cold holding inside the WIC above 41F (see temp chart). EHS observed ambient air temp was at 53, and lowest it dropped to after PIC manually adjusted the WIC dial was 49F. EHS noticed that the TCS food items stored on one side of the WIC were temping at or below 41F, but TCS food items on the other side of the WIC was temping above 41F; food items temping above 41F were not prepared today, and facility does not keep track of temperature checks throughout the day. CDI: PIC and food employee voluntarily discarded all TCS food items temping above 41F (cooked rice, cooked carnitas, cooked beef, raw shell eggs, roasted chicken, cooked chicharrones, cooked beef stew, cooked chicken stew, cooked pork belly, cooked Mexican rice, pre-cooked deli sausage). PIC and food employee moved all food items currently cooling down in the WIC into the freezer, and moved all other TCS food items temping at or below 41F to the freezer and lowboy cooler. PIC contacted repairman immediately to check on the WIC, and repairman stated he would be on-site before 5:00PM today. **PIC stated they will voluntarily close the kitchen after all hot food items currently hot holding in the steam tables and HH case are sold out, and will halt all prep until the WIC is repaired and able to maintain TCS food items at or below 41F. PIC will contact EHS with updates on the WIC. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple cockroaches crawling on the floor by the HH steam tables, a couple crawling on the floor by the large trash can, and a couple crawling on the floor by the dry goods storage rack. Facility has a contract with pest control company, and PIC stated they are due soon for their monthly pest control maintenance. CDI: All crawling cockroaches were eliminated by PIC and food employee.

4-501.11 Maintain equipment in good repair. Observed the handsink next to the 3-compartment sink in need of re-caulking. Observed rusted shelves inside the WIC. Re-caulk handsink and seal/replace rusted shelves inside WIC so that they are smooth and easily cleanable. 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 exposed wood and exposed insulation material protruding from the wall inside the WIC (behind beers). Seal/replace with non-absorbent material.

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 soiled gaskets in the lowboy cooler. Increase cleaning frequency.

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. Observed missing FRP wall by the dry goods storage area. PIC stated they were trying to replace the FRP wall. Observed severe protrusion of FRP wall behind the make table. PIC stated they are wanting to remodel. EHS explained that a plan review from the senior plans examiner may be needed if facility wants to remodel, and to call the office for that service request. Ensure FRP walls are replaced/repaired. 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 a section of the baseboard falling off of the wall behind the prep sink. Observed broken floor tiles by the dish area and also by the back door. Repair/replace above mentioned items, so that they are in good repair. 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 buildup on ceiling tiles throughout kitchen. Observed food residue on walls by HH steam tables. Increase cleaning frequency.

6-303.11 Provide required lighting intensity. Observed one lightbulb out in the hood system. Replace with new lightbulb.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed bags of RTE bread loaves and two jars of cleaned/peeled/ready-to-use garlic cloves stored below boxes of unwashed produce (tomatoes, heads of iceberg) in the WIC. CDI: PIC had food employee correct the storage order to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed a container of raw, house-breaded milanesa chicken that was not hermetically sealed, stored above a package of raw pork feet in the reach-in freezer. CDI: PIC had food employee correct storage order to prevent contamination. 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 yuca and fried plantains hot holding below 135 degrees F in one of the HH wells. PIC stated that the cooks will fry the yuca and plantains to the correct temperature, but let it sit on the fryer baskets to drain out all the oil before transferring into metal pans to then be placed in the HH wells. CDI: PIC had food employee reheat the fried yuca and fried plantains back in the fryer and after 10 minutes, EHS temped both food items to be above 165 degrees F; food employee then placed these food items into the HH well to be served to customers. EHS advised to utilize multiple layers of wax paper in the metal pans, if fried items turning soggy from sitting in oil were of concern. Note: ALL other HH food items were above 135 degrees F (see temperature chart). 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee engaged in food prep inside the kitchen without a head covering. CDI: PIC gave a hat to the food employee and food employee donned the head covering to prevent contamination.

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 a scoop handle fully submerged in a large bin of non-TCS food product (dry rice). CDI: PIC removed the scoop from the food bin and placed into the dish area to be properly washed/rinsed/sanitized. Observed a deli container submerged in a large bin of non-TCS food product (flour). CDI: PIC voluntarily discarded the deli container.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored throughout a couple shelving units inside the WIC. Observed employee clothing and other possessions stored throughout the shelves where un-opened boxes of single-use supplies are stored. PIC stated that they do not have designated areas for employee belongings. EHS advised PIC to utilize wall hooks in the back area of the kitchen (due to limited storage space) so employees can hang their jackets/clothing/bags, and using something like a large plastic bus tub and labeling it with "Employee food and drinks" to prevent possible contamination onto consumer food that is stored in the WIC.

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 recently opened can of tomato paste cooling covered inside the lowboy reach-in unit. CDI - Container vented to allow air flow. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

REPEAT VIOLATION: 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 and floors throughout kitchen and under cooking equipment in need of cleaning to remove food debris build-up. -0.5-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed hand drying provisions not available at hand washing sink. CDI - PIC provided paper towels to station. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed boxes of unwashed produce stored over an open container of washed onions inside of the walk-in cooler. CDI - PIC educated and storage order corrected to prevent cross contamination. REPEAT VIOLATION: 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 container of raw chicken stored on top of boxes holding raw pork in the walk-in cooler. CDI - PIC rearranged storage order as a means to prevent cross contamination. -3- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. - P. Observed thin probe thermometer with visible food debris and greasy to touch. CDI - Device thoroughly cleaned. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed compliance with exception to sweet plantains hot holding at 113 degrees F at steam well. CDI - PIC voluntarily discarded product. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed opened can of tomato paste left out on prep counter with a temperature of 75 degrees F. PIC states that the items were removed for use at 9:00 AM. CDI - Tomato paste relocated to walk-in cooler. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 24 hrs. - Pf. Observed various TCS applicable foods prepared the day prior inside of the walk-in cooler without date marking. PIC advised that some products were in process of being discarded with the exception of black beans, cooked pork and menudo. CDI - Items listed were date marked accordingly and remaining TCS foods voluntarily discarded. 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 chicken soup held past 7 day requirement (6/3-6/9) in the walk-in cooler. CDI - PIC voluntarily discarded products. -1.5- ***EHS observed employee incorrectly date marking items prepared yesterday with today’s date. Employee was educated and date marking corrected. 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.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. - P. Observed can of residential ant & roach spray stored in the facility. CDI - PIC removed product from premises. -0-

3-501.13 (A), (B), (C) Use approved thawing methods. - Pf. Observed raw beef thawing out inside of prep sink. Product was left unattended > 20 minutes. CDI - Raw beef transferred to the walk-in cooler. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 1 small and 1 medium sized cockroach crawling on walls above food prep areas. EHS verified and confirmed there were no evidence of pests in foods. All foods to remain covered to prevent contamination. Per PIC, the facility has pest management treatment services performed twice a month by Foremost Pest & Wildlife for German cockroaches. Recommend increase in treatment services to ensure pest abatement. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal food containers wet stacked on shelving unit. Keep separate until dry. -0-

REPEAT VIOLATION: 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 under microwave and prep table with food debris and in need of cleaning. -0.5-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed hole on FRP wall right of walk-in cooler. Repair. 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 inside of the walk-in cooler, floors under cooking equipment and prep areas in need of cleaning to remove dirt and food debris. -0-