AZUCAR CUBAN RESTAURANT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed soda machine nozzle in the drain of the hand sink beside the bar and residue of black beans in the hand sink on the cook line. Ensure hand sinks are used for hand washing only. CDI- PIC removed nozzle and cleaned hand sink. (1)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chemical dish machine in use and the sanitizer not testing at the proper concentration. PIC primed machine and after several attempts sanitizer was still not pulling through the machine. EHS suggested changing out the sanitizer solution and trying again. CDI- PIC changed the sanitizer and primed the machine again and ran the dish machine and after this attempt the sanitizer read at the proper concentration. EHS spoke to PIC about keeping an eye on the sanitizer solution and making sure they are priming the machine daily to ensure it is working properly. 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 microwave beside the 3 door reach in freezer to have a build-up of debris. Increase cleaning frequency.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed house-made Chimmichurri and chipotle sauce cold holding in a bucket of ice at 68F and above. CDI- PIC moved sauces to the freezer to cool and EHS educated on why the ice bucket was not an effective method for cold holding due to ice only contacting the bottom of the sauce bottles. Observed top layer of empanadas in the single door prep top to be cold holding above 41F. Empanadas were over stacked. CDI- PIC discarded items out of temp and EHS educated on how to properly store items below the fill line. 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 sliced ham cooling in a covered plastic container and tightly packed. CDI- PIC removed ham and placed it on a sheet tray to continue cooling on a speed rack in the walk in cooler. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 in soiled water beside the flat top grill. Water temperature was 135F but the water was not clean. CDI- PIC changed the water.

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 spatula stored as clean with significant chipping and cracks making it no longer smooth and easily cleanable. CDI- PIC discarded spatula.

6-301.11 Provide soap for handwashing at each handsink. -Pf -Observed no soap at the handsink by the make line. -CDI- PIC provided soap.

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 one container of clams in the cold wells on the make line without proper shellstock tag. - PIC located tag in WIC of clams from the same batch. PIC stated facility has implemented ‘A, B, C’ system to identify batches of clams, so that employees can place some clams on the make line during the day, yet keep the larger container of clams with the tag in the WIC. PIC stated the employees yesterday did not add the ‘A, B, C’ identification onto the clams on the make line. EHS advised creating a written SOP and conducting a training to ensure all employees are aware of this shellstock identification system. -CDI-PIC added identification letter to this smaller batch of clams. -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 mixtas rice and azafran rice in the cold wells on the make line without date marks. -CDI- PIC referenced larger batches of both rices in WIC and properly added date marks to the containers. -Observed proscuitto in WIC without date mark. -CDI- PIC was present yesterday when prosciutto was opened and properly added yesterday’s date. -Observed portioned containers of ground beef and shredded beef in the low reach-in cooler on the make line held past its 7-day timeframe (cook date of 6/8). Observed container of pork in WIC held past its 7-day timeframe (cook date of 6/6). -CDI- PIC voluntarily discarded the ground beef, shredded beef, and pork. -REPEAT- If same violation is observed on next inspection and no improvement is noted, facility may be placed on Risk Control Plan for date marking. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-203.12 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 EHS observed two containers of clams in WIC without proper tags. PIC stated facility received a larger container of clams than usual, so facility had to split clams into smaller containers. EHS observed tag stored with clams on make line but advised that a system should be in place to identify the other containers so that co-mingling can be prevented. CDI - PIC suggested adding identification numbers or letters to identify each container and its appropriate tag. EHS advised that this would be adequate but suggested to make copy of tag to retain in WIC to access when needed. PIC labeled containers in WIC with #1 which was also written on the tag on the make line. PIC stated this way facility will be able to distinguish that the clams are associated with that tag. (1)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed black beans being hot held in steam well under 135F. PIC stated beans had been in steam well for 15 minutes. PIC stated that black beans are cooked with added ingredients, cooled, and then reheated as needed. EHS provided education on proper reheating procedure. CDI - PIC removed black beans and reheated to 165F before placing back into steam well. (0) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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) EHS observed rice, cooked onions, cooked peppers, and chimmichuri in make unit without date marks; EHS observed large cambro of stock in the without proper date marking. EHS discussed and provided education on proper date marking requirements. PIC stated items in make unit were made today or pulled from item in WIC with date. PIC stated stock in WIC was made earlier today. EHS stated that a date marking shall be placed on containers prior to storing. CDI - PIC was allowed to date marking items due to accurate dates of associated items in WIC, PIC also had prep list available from today to verify items that were made. REPEAT. (3) 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf EHS observed items in make units at start of inspection. EHS observed time stamps at each make unit for 11am. EHS observed no food employees stocking stations and food was stored in each unit prior to 11. EHS advised that if TPHC is being used for TCS items in make units, the time stamps should state when the food was placed on time specifically. EHS verified all items in make units were below 41F (see temp chart). CDI- Due to items being under 41F, EHS allowed facility to begin the time at 11am. Items will be discarded at 3pm. (0)

7-101.11 Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. - Pf EHS observed chemical sprayer stored near can wash without proper label. PIC stated it was degreaser. CDI - PIC added proper label. (0)

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. EHS observed a large amount of duct tape that has been placed on the kitchen floor. PIC stated duct tape is covering a drain that is unneeded due to employee’s tripping over drain. PIC stated they decided to cover it for safety. EHS stated that the drain could be covered, due to accessible drain nearby, however, cover must be durable and easily cleanable. PIC stated they will replace duct tape with approved cover. (0)