LAS MARGARITAS

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employees working clean drain and went directly to dish washing without washing hands. CDI. Education was provided and employee rewashed hands.

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 chicken commingled with pork, seafood and ready to eat food items in the RI freezer. CDI. PIC changed the storage. *** ALL other items were properly stored. 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 uncovered food items in WI and RI coolers. Needs to be covered when cooling ins completed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer at the dish machine at 10ppm chlorine. CDI. Unit was repaired during inspection. 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 build up on can opener, dish machine, cleaned dishes. Also observed cleaned cheese grinder stored on surface with build up. CDI. PIC removed all and 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in RI, prep unit, WI at temperatures above 41F. CDI. PIC removed to the cooler and also worked on WI cooler temp. Unit temp at first was 43F and temperatures improved to 37F. Ensure food items temperatures are checked prior to storing them in the RI and prepping unit. The lettuce in the WI was above 41F. 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 .

3-501.17 (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). 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 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 few containers sauces in the WI cooler without dates. CDI. PIC indicated that they were made two days ago and dated. Repeat **** Facility has improved in date marking from last time 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 sliced tomatoes cooling in prep unit. CDI. PIC removed to the WI cooler. Good items are properly cooling down. Repeat 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 .

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometers in RI and WI coolers. Needs to be provided.

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 containers of spices without labels. CDI. PIC labeled.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead roaches in the facility during inspection. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roaches by the dish machine. PIC does have treatment record. Treatment frequency is encouraged.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food d on broken shelves almost inthe floor in the WI freezer. Needs to be removed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working in the kitchen without hair covers. CDI employees wore some during inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in 200+ppm chlorine. CDI: Buckets were changed, concentration is 50ppm chlorine. Also observed wet wiping cloths stored on prep table. CDI. PIC removed.

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 multiple in use utensils stored with their handles in the food. CDI. PIC removed.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of cleaned dishes. CDI. PIC removed the stacks.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed multiple stacks of single-serve tin foil containers, radium cups, out of it's protective packaging, stored right-side up on top of make tables and at expo window.

4-501.11 Maintain equipment in good repair. Observed the Floor panels are bowing up and in disrepair in walk-in cooler. Also observed rusted shelves through out the kitchen and WI cooler. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed one of the freezer at the cooking line was not ANSI certified. Needs to be removed. It was in disrepair as well.

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. Clean shelves in walk-in cooler. Also observed cleaning needed in micro wave and ice machine. 0 pts.

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 by cooking line in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items and drinking water bottles, phones, speaker through out the kitchen area by customer items. Beef to designate an area for employee items.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Queso measured 125F in hot holding box. Enchilada sauce measured 108F in steam table. TCS foods must be at least 135F in hot holding. CDI - Employee reheated both items in 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) Spinach dip was prepared on6-1. Salsa and enchilada sauce in walk-in cooler were both prepared on 5-31. Beans in walk-in cooler were missing prep date label. TCS RTE foods must be labeled with prep date, and used or discarded within 7 days of preparation. CDI - PIC discarded out of date items and place prep date label on beans. REPEAT 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 Pico measured 52F in sandwich cooler top. Employee stated it was prepared 2 hours ago. Use walk-in cooler to cool TCS foods after preparation. CDI - Employee moved pico to walk-in cooler to continue cooling. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed cases of unwashed tomatoes and peppers stored above multiple buckets and containers of RTE salsas and drinks, inside the WIC. Ensure all unwashed produce is stored below RTE food items to prevent contamination. REPEAT VIOLATION. 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 bain marie of cheese dip hot holding below 135F inside the hotbox. All other food items in hot holding were at proper temps. CDI: Food employee reheated cheese dip on the stovetop above 165F before placing back into the hotbox to hot hold. 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 pan of salsa verde that bore no date, stored inside the lowboy cooler of make table 1. PIC stated this was prepared from the same batch as the large cambro stored inside the WIC. CDI: PIC created date label for salsa verde. Observed diced tomatoes that bore no date label, stored inside make table 2. Food employee stated this was prepared yesterday. CDI: Food employee created date label for diced tomatoes. Observed opened jug of milk that bore no date label, stored inside the RIC. PIC stated they opened this milk yesterday. CDI: PIC created date label for the milk. 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 pitcher of jamaica (house-made w/TCS) that was date-marked with a prep date of 1/30, stored inside the WIC. Food employee stated that was incorrect and was made a couple days ago. CDI: Food employee removed old date label and created new date label with the correct date of prep. 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 one unlabeled spray bottle of blue liquid stored under prep table. PIC and food employees were unsure of the contents of the spray bottle. CDI: PIC voluntarily discarded spray bottle.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed multiple stacks of single-serve tin foil containers out of it's protective packaging, stored right-side up on top of make tables and at expo window. CDI: PIC inverted all single-serve articles to prevent contamination. REPEAT VIOLATION.

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 damaged tile above baseboard next to the lowboy cooler at make line. Observed damaged edging on FRP wall by the back door, exposing absorbent material beneath. Repair above mentioned items.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce above RTE foods in the WIC. CDI PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Quac and in the prep top above 41F. Also observed salsa in the front prep top above 41F. CDI PIC put salsa on 4 hr TPHC. PIC stated that the Quac was put in the unit around 11 am and he put it back in the WIC and cooled it down to 41F. 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 .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. observed a few dead bugs in the storage room. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food directly on the floor in the WIC and WIF. REPEAT

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service trays stored unprotected on top shelp in the kitchen and storage room. CDI PIC covered trays in the storage room and inverted those in the kitchen.

4-501.11 Maintain equipment in good repair. Observed the Floor panels are bowing up and in disrepair in walk-in cooler. Ice building up on door of walk-in freezer, and the panels of the WIC door storefronts. REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed colored cutting boards with deep grooves that can not be effectively cleaned and sanitized.

5-501.17 Provide a covered waste bin in female restrooms. Observed no trash can with lid in women’s restroom. REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink in kitchen. Ensure all hand washing sinks are equipped with paper towels. CDI - PIC refilled dispenser.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Soda nozzles need to be cleaned. Ensure soda nozzles are cleaned more frequently. 0 pts.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Queso measured 70F and was reheating in steam table. Use stove top or other equipment that can rapidly reheat TCS foods to above 165F within 2 hours. CDI - Queso heated in pot on stove to 170F. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Pan of chicken and 2 pans of rice measured below 135F in hot holding. TCS foods in hot holding shall measure at least 135F. CDI - PIC reheated items 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf // 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 2 containers of salsa in walk-in cooler, container of cooked corn in walk-in cooler, container of cooked pork in walk-in cooler, pan of chicken in upright cooler, pan of corn in upright cooler, and portion of ham in upright cooler were missing prep date labels. Tamales were prepared on 5-20 in upright cooler and container of salsa had 5-17 prep date sticker on it. TCS ready-to-eat foods must be labeled with prep date, and used or discarded within 7 days. CDI - PIC discarded food that he was unsure of prep date and placed prep date labels on some items that were prepared this weekend. 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 .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. 1 dead roach observed on floor near ice machine. Ensure pests do not enter premises and remove dead pests. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. 1 box of raw chicken observed on floor in walk-in cooler. Food must be stored at least 6 inches off the floor. 0 pts.

4-501.11 Maintain equipment in good repair. Floor panels are bowing up in walk-in cooler. Ice building up on door of walk-in freezer and ice dripping from evaporator box in walk-in freezer. Repair listed equipment. 0 pts.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Buildup inside dish machine. Clean dish machine more frequently.

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. Clean shelves in walk-in cooler, inside refrigeration units, and on shelves throughout kitchen. 0 pts.

5-501.17 Provide a covered waste bin in female restrooms. No trash can with lid in women’s restroom. Receptacle with lid must be in women’s restrooms. 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. Floor damage near 3-compartment sink. Repair/replace cracked floor tiles. REPEAT // 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. Clean walls in prep areas where food has splattered on wall. Wall behind dish machine has buildup on it. Clean walls where needed.

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 shell stock tag without last sale date recorded. VERIFICATION REQUIRED.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plates, metal pans, bowls and colander soiled with food debris while being stored as clean. CDI: Items were placed 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 .

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken and cheese dip hot holding below 135F. CDI: Items were reheated to 165F. 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 .

REPEAT 3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf. Observed items on menu being offered undercooked. Menu does not include the following statement “items are served raw or undercooked”. CDI: PIC printed labels and placed them on menus during inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers wet stacked.

REPEAT 4-501.11 Maintain equipment in good repair. Observed rusted shelving underneath prep tables at cook line.

REPEAT 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 floor tiles throughout facility.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee handle soiled dishes, touch face and handle phone then proceed to handle clean utensils without washing hands. CDI: Food employee washed hands. 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed food employee wash their hands at 3 compartment sink without using soap. CDI: Food employee washed hands at hand sink with soap. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, 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 shrimp being stored above fries inside freezer. Shrimp was removed from hermetically sealed packaging. CDI: Storage order was rearranged. 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 peppers hot holding below 135F on flat top grill. CDI: PIC voluntarily discarded item. Overall hot holding was correct. 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)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf. Observed items on the menu being offered undercooked, menu does not include the following statement “items are served raw or undercooked”. VERIFICATION REQUIRED.

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 household fly spray being stored on shelving at dish area. CDI: Spray was voluntarily discarded.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in 0ppm chlorine. CDI: Buckets were changed, concentration is 50ppm chlorine.

4-501.11 Maintain equipment in good repair. Observed rusted shelving underneath prep tables at hot box/cook line.

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 damaged floor tiles throughout facility, and damaged wall tiles at pizza oven. Repair.