COCO MEXICAN RESTAURANT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw chorizo stored over top of corn in the stand up RIC and several raw foods out of the original packaging in the Stand Up RIF stored over top of RTE foods. -CDI- PIC rearranged storage order. Ensure raw animal foods are not stored over RTE foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed cooked onions and cooked onions in peppers in the HH Cabinet below 135F. When EHS asked when they were cooked and placed into the Cabinet PIC and food employees determined it was over 2 hours prior. -CDI- PIC 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 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 rice in the WIC above 41F. Observed all TCS foods in the grill drawers above 41F. Ambient reading of the unit was 55F. Foods included raw beef, chicken, shrimp, RTE Al Pastor, and cut tomatoes. -CDI- All foods above 41F were voluntarily discarded. PIC called a refrigerator tech during the inspection. EHS will return to ensure that grill drawers is properly repaired. -3-DAY VR- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed facility with several foods past date in the prep unit in both the flip and lowboy portion. PIC explained that foods were frozen on the original date. Foods did not have a second date once taken from the freezer. -CDI- Foods were able to be back dated to when they were pulled from the freezer. All foods were within the 7 day window. Ensure proper date marking procedures for when RTE foods are thawed for use. 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 .

3-501.13 (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 white fish in ROP original packaging thawing in the WIC. -CDI- EHS coached the PICs and food staff that when ROP fish is thawed the ROP package must be slit or the fish must be removed during the thawing process.

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 3 oil bottles unlabeled present near the cook line of the facility. Ensure that all working containers of food are properly labeled.

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 present in seasoning with its handle resting atop food. Ensure that all scoops are stored so that their handles are not in direct contact with food.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 3 heavily scored cutting boards. PIC stated that they would resurface or discard and replace the cutting boards. 4-501.11 Maintain equipment in good repair. Observed grill drawer reading at an ambient temperature of 55F. External thermometer showed unit as 34F ambient. Ensure that grill drawer unit is repaired.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf observed PIC failure to ensure proper cooling of TCS foods, proper hand, hygiene, and proper reheating procedures in addition to others. CDIPIC coached will work on risk control plan to assist PIC and facility. 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.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf observed PIC failure to demonstrate sufficient knowledge of foodborne illness prevention. CDI handout re distributed

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. observed multiple employee beverages stored over food or with clean utensils

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P observed multiple employees working with Food upon entering the kitchen. Despite the fact that neither employee was engaging in an activity that required them to wear gloves upon seeing EHS they both dawn gloves without first washing hands. EHS instructed PIC to have them wash hands and redonn gloves

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf observed large can of TCS food severely dented along the scene. CDI discarded.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P observed multiple raw animal foods stored with or above ready to eat foods, including raw chorizo, stored with deli, chub ham and raw beef stored over bread. VR for reorganization. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 queso on hot hold table at 110° while all other foods on hot held table were over 150. Upon asking food employee questions by the PIC employee stated that they originally cooked it to 110 they never reached 165. It’s been more than two hours Food discarded.

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 multiple foods, TCS foods stored in blast chiller beans at 150° rice at 77° and two cooked sauces the 95°. Both sauces for date Mart 12/14. CDI discarded. Cooling is a 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed large white bucket of clause stored on the floor PIC stated this is sanitizer. It tested around 10 ppm must be 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 foods cooling in blast chiller failing to cool properly because they were placed in low surface area to volume ratio containers. CDIEHS spent time, coaching and training, proper cooling procedures and methods to make the last chiller more effective. 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. Observe one large roach, almost dead on the floor.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. observed multiple wet, wiping clause stored on countertops, and not in sanitizer solution.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans, not properly air dried instead they’re wet nested.

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 food stored in multiple non-NSF residential storage containers that do not appear to be Food grade.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - PIC unable to provide signed copies of or explain employee health policy. - CDI - EHS provided printed copy of policy for all employees to review and sign. Maintain signed policies in facility. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

6-301.14 Post a handwash sign at each handsink. - Observed no signage posted at handsink near bar and degraded sign posted at handsink near 3 comp sink. - CDI - EHS provided new signs for PIC to post at all handsinks. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf - Observed large spoon utensil stored in handsink by 3 comp sink upon arrival. Do not use handsink for storage of utensils. - CDI - PIC removed utensil from handsink.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. - P - Observed fly in container of corn in RIC and molded peppers in WIC. - CDI - PIC voluntarily discarded adulterated products.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - REPEAT - Observed raw beef stored above ready-to-eat tomato sauce in lowboy and raw beef stored above various RTE food products in WIC. - CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed various food items not actively cooling lacking covers throughout facility. - CDI - PIC covered all items lacking covers.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf - Observed various dishes stored clean with stickers and/or sticker residue present. Remove stickers and sticker residue entirely during cleaning process. - VR - Verification required within 10 days to ensure dishes are being properly cleaned. 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 - REPEAT - Observed beans, chilis, and chicken not meet required cooling parameters while cooling on ice baths (see temperature chart). - CDI - PIC rapidly reheated beans to above 165F and began the cooling process over. Ice added to chicken and chilis, and items stirred every 10 minutes to quickly drop temperatures. 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)(1) Maintain TCS foods in hot holding at 135F or above. - P - Observed multiple TCS items on left hand side of steam table holding below 135F (see temperature chart). - CDI - PIC voluntarily discarded products. *NOTE: EHS will follow up on steam table to ensure unit is functioning properly at follow up visit. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. - Pf - Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). - Observed various items lacking date mark labels throughout facility. - VR - Verification required within 10 days to ensure proper date marking system is being followed. 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 chicken stock (11/6), menudo (11/2), and corn (10/31) held longer than 7 days. - CDI - PIC voluntarily discarded products. 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 - REPEAT - Observed beans and chicken cooling in deep pans on ice baths not meet required cooling parameters. Various items observed cooling on ice baths without active stirring or enough ice to properly cool items. - VR - Blast chiller to be installed. Verification required within 10 days to ensure blast chiller is connected and properly utilized for cooling. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. - Pf - REPEAT - Not enough space available to ensure adequate cooling. Observed WIC full. Additional refrigeration space needed. - VR - Verification required within 10 days.

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. - Pf - Observed commercial package of frozen vegetables and raw beef cooling in stagnant water on prep sink and three compartment sink, respectively. - CDI - Items moved to WIC to continue cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. - REPEAT - Observed multiple small flying insects in kitchen. Contact licensed pest control operator to treat for pests.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - REPEAT - Observed food (beans and lard) stored directly on the floor in the dry storage area. Maintain food at least 6 inches off the floor.

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 lining floor of WIC. Remove and replace with a liner constructed of a cleanable material, such as plastic.

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. - REPEAT - Observed food residue and debris on shelving for clean dishes. Clean and increase cleaning frequency to maintain clean.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed lid to dumpster to be open. Maintain dumpster lid closed when not in use.

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 floors in need of cleaning throughout kitchen. Clean and increase cleaning frequency to maintain clean.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee belongings mingled with dry storage goods. Maintain personal belongings separated from restaurant items. - CDI - PIC moved items.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - Observed raw beef stored above ready-to-eat tomato sauce in lowboy and raw shell eggs stored above various RTE food products in WIC. - CDI - PIC corrected storage order. 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 0ppm chlorine sanitizer concentrations at dish machine. - CDI - PIC primed sanitizer. Observed properly concentrated chlorine sanitizer of 150ppm after priming. 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

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. - P - Observed rice holding at 125F after reheating in hot box for almost 3 hours. - CDI - PIC voluntarily discarded rice. Reheat items on stove or grill prior to placement into hot box.

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 - REPEAT - Observed ground beef and beans not meet required cooling parameters (see temperature chart). - CDI - PIC voluntarily discarded products. 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 various TCS items in WIC holding above 41F (see temperature chart). Per PIC, door of WIC had been open for about 20 minutes for the delivery to be put up 30 minutes prior to EHS arrival. Observed ambient temperature of 39F. PIC agreed to discard items holding above 41F after 4 hours (at 5PM). - VR - Verification required within 3 days to ensure WIC is holding properly. 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 .

3-603.11 (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 - Observed no asterisks next to ribeye or eggs on menu which are offered undercooked per PIC. Include asterisks next to all items offered undercooked on menu. - VR - Verification required within 10 days.

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 - REPEAT - Observed beans cooling in deep pans in WIC not meet required cooling parameters. Also observed ground beef cooling in melted ice water without any active stirring not meet required cooling parameters. - CDI - PIC voluntarily discarded items. Education provided on how to properly utilize an ice bath for cooling. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. - Pf - WIC observed full beyond capacity with items unable to properly cool and food stored directly on the ground. Facility must install equipment for cooling (blast chiller) or significantly reduce current menu. - VR - Verification required within 10 days.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed multiple small flying insects in kitchen. Contact licensed pest control operator to treat for pests.

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed multiple food handling employees lacking hair restraints. Ensure all food handling employees utilize hair restraints.

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 of scoop touching product in large bin of sugar. Store scoop such that the handle is above the product.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed food residue and debris buildup in the interior of the RIF. Clean and increase cleaning frequency to maintain clean.

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 missing floor tiles throughout kitchen. Replace.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Upon arrival EHS observed a bucket of sanitizer and scrubbing pads being stored in the handwashing sink next to the 3 comp sink. -CDI- Employee removed items from the handwashing sink. REPEAT*** (1 pt)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed pans with sticker residue beings stacked together as clean. Remove sticker residue before stacking together as clean. (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 .

3-501.14(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 proteins and salsas that were above 41F in the WIC that were said to have been cooling from 1-2 days prior to inspection. EHS observed an ambient temperature of 38F in the WIC. -CDI- PIC Voluntarily discarded the necessary food items. REPEAT*** (3 pts) 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salsas and cooked proteins that were cooling in deep covered containers. Items did not reach the appropriate cooling parameters. -CDI- PIC voluntarily discarded the necessary items. REPEAt*** (1 pt) 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers still on them while being said to be washed. Remove sticker residue from fruits and vegetables. REPEAT*** (1 pt)

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf - Observed large knife stored in handsink near three compartment sink upon arrival. - CDI - Employee removed knife from sink.

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 stored in WIC and salsa stored in RIC holding above 41F from cooling overnight (see temperature chart). - CDI - PIC voluntarily discarded products. 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 is not been labeled, or if the label is incorrect. - P - REPEAT - Observed corn, white rice, chicken, and pork tamales stored in facility lacking date mark labels. PIC unaware of when white rice or pork tamales were prepared. PIC stated corn and chicken were prepared over the weekend. - CDI - PIC voluntarily discarded white rice and pork and appropriately labeled chicken and corn. 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 two spray bottles of chemicals identified as degreaser and bleach by PIC. - CDI - PIC appropriately labeled spray bottles.

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 - REPEAT - Observed salsa and rice not meet required cooling parameters while cooling overnight (see violation #20). - CDI - PIC voluntarily discarded products. EHS discussed including active stirring in cooling methods as well as ensuring ice bath is high enough to surround product entirely. Utilize WIC for cooling as well. *NOTE: Risk control plan to be implemented at next routine inspection if issue persists. 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 .

3-302.15 Wash fruits and vegetables prior to use. - REPEAT - Observed stickers on avocados stored in the prep top. Wash avocados prior to use and ensure sticker is removed during washing process.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed food residue and debris buildup in bottom of reach-in freezer. Clean and increase cleaning frequency to maintain clean.

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 cracked and missing floor tiles in kitchen. Repair/replace.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed dish machine sanitizing utensils at 0 PPM chlorine. Upon further investigation, it was discovered that the source bucket was empty. CDI - PIC replenished source sanitizer and ran new cycle with concentration read at 50 PPM. Employees instructed to re-w/r/s utensils. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed several knives and blade of can opener with dried food debris all stored as clean. CDI - Utensils removed to dish pit to be w/r/s. -1.5- 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 135 F or above. - P. Observed cooked vegetables left unattended on prep table for over 30 minutes. CDI - PIC instructed food employee to reheat foods > 165 F. -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.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed multiple TCS applicable foods cold held > 41 F in refrigeration units and inside of the walk-in cooler. Refer to temperature observation chart. According to their date labels, foods held > 41 F from this morning and since previous day. CDI - All foods from yesterday voluntarily discarded for compliance; remaining food transferred to nearby reach-in freezer. -1.5- Product disposition form provided to facility. 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 is not been labeled, or if the label is incorrect. - P. Observed rice (2x) held past 7 day requirement (10/24-10/30) and multiple TCS applicable foods with out their thaw pull dates (chiles rellenos, corndogs, hotdogs and cheeses). CDI - Facility allowed to correct date labels on pulled items; PIC voluntarily discarded expired goods. -1.5- ***Next repeated violation shall result in immediate discard. 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. Observed ribeye steak is offered undercooked to customers. Ribeye is missing the reminder/asterisk. CDI - PIC edited menus and included the reminder for ribeye steak. -0-

REPEAT VIOLATION: 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 6 containers of recently prepared lettuce cooling tightly covered in the walk-in cooler and several other TCS applicable foods cooling in shallow ice baths on prep table, shelving unit and utility carts. Refer to temperature observation chart. Several TCS foods were observed to be inefficiently cooling after > 25 minute interval. CDI - Lettuce divided into smaller batches and added to deep ice baths, additional ice added to other TCS foods in their respective ice baths and remaining foods transferred to the reach-in freezer to cool down. EHS and PIC had thorough discussion on cooling methods. -1- 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 (A), (B), (C) Use approved thawing methods. - Pf. Observed marinated chicken thawing in ambient temperatures on prep table. CDI - PIC transferred product to walk-in cooler. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several large flies present in facility. EHS recommends facility contact pest control. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed stickers on avocados stored in the prep top. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee hand drying plastic lids with cotton cloth. CDI - Employee coached. -0-

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink was stored on storage rack with clean utensils and supplies. CDI - the employee drink was moved to designated employee storage. 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink with twist cap. CDI by instruction; covered cups with straws may be used to prevent contaminating employee hands while drinking.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed one spoiled lemon storage in the walk-in cooler

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed winded, bulk hand soap and other chemical stored with dry goods in the storage area. CDI - items were moved to chemical storage area near the 3-comp sink. Recommend adding shelving above the can wash specifically for chemical storage.

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 chicken wings made at 5:30 in a tightly closed deep container int he walk-in cooler. CDI - wings were placed in a larger, shallow pan that was vented for air circulation. Provided cooling guidance documents to PIC 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wiping clothes stored on prep surfaces throughout the kitchen. CDI - clothes were moved to properly concentrated sanitizer buckets.