CABOS MEXICAN CUISINE & CANTINA

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P EHS observed raw shell eggs stored above RTE food in WIC. PIC stated food employee placed RTE foods in WIC to cool from prep. CDI - PIC rearranged storage order, no contamination observed. (0) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. EHS observed queso dip in WIC made on 10/7 above 41F. PIC stated queso was made and placed into metal containers and left in WIC to cool. EHS observed two containers of queso above 41F. One container was left open to cool and the second container was left to cool with the lid on. EHS observed all other TCS items below 41F or still within cooling parameters. CDI - PIC voluntarily discarded queso due to missing cooling parameters. (1.5) 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 EHS observed numerous items in make unit above 41F(see temp chart). EHS observed only uncut lettuce in reach in compartment of make unit. PIC stated at 2pm, all items in make unit are discarded and replaced with fresh product to ensure the best quality. PIC stated items like pico, cut tomatoes, and cut lettuce were cut at 2pm and then placed into make unit. EHS observed ambient temperature of unit above 41F(see temp chart).EHS observed grill low boy with TCS items stored inside above 41F(see temp chart). PIC stated unit has been fluctuating during service and a new unit was delivered today to replace grill lowboy. PIC stated items in low boy unit were placed into low boy at 11am. Facility has a tall two door RI, a 2-door lowboy RI, a two door grill lowboy, and WIC that are in good repair. This is sufficient equipment for facility to continue to operate. PIC stated facility will utilize TPHC for top of make unit and will discard all items every four hours. PIC filled out appropriate TPHC form during visit. Facility only operates until 10pm. PIC stated temperatures were checked at 11am. PIC stated at that time the ambient temperature is lower and once facility begins to cook and operate out of the equipment, then the temperatures begin to fluctuate. PIC stated repair technician will be onsite within the hour to check unit. EHS observed to-go salsa in lowboy reach in actively cooling from being portioned, EHS observed ambient temperature of unit at 47F. PIC removed salsa and placed into WIC to quickly cool. EHS observed salsa below 41F within 30 minutes. PIC voluntarily discarded all TCS items not prepared at 2pm in make unit, and removed items still cooling from prep to WIF to quickly cool (EHS verified items cooled to 41F prior to end of inspection and within time parameters). PIC voluntarily discarded TCS foods in grill low boy due to being above 41F. Facility shall not store TCS foods in make unit(unless on TPHC) and facility will not store TCS foods in grill low boy until replaced/repaired. Facility will not store TCS items in single door reach in until repaired. PIC will utilize 2-door RI and 2-door LB reach in for to-go salsa, and items from grill lowboy. EHS will return tomorrow to verify repairs or ensure facility is properly utilizing TPHC. EHS advised more temperature checks are required to ensure long term compliance. REPEAT. (3) 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 EHS observed salsa Roja cooling in two door low boy unit. EHS observed these sauces portioned into plastic containers with tight fitting lids. EHS observed no temperature change within 30 minutes. PIC stated salsa was portioned at 2pm. EHS observed queso in large metal containers in WIC. Queso was made the day prior and placed into containers with tight fitting lids. EHS observed temperature above 41F during inspection. CDI - PIC voluntarily discarded queso due to missing cooling parameter. PIC moved salsa to WIC to quickly cool. (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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed multiple flies in kitchen during inspection. Facility uses Orkin for pest services and has installed an air curtain at back door to help prevent pests from entering facility. REPEAT. (1)

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. EHS observed food residue on walls throughout make line area. EHS advised to increase cleaning frequency to avoid accumulation. (0)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed employee drinks and food stored in two door LB co-mingled with food for service and not labeled for employee storage. EHS advised to dedicate and label a space for proper storage of employee belongings. (0)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. EHS observed hand sink by make line full of ice during inspection. EHS provided education. CDI - PIC removed ice from hand sink. REPEAT. (1)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P EHS observed dish machine unable to dispense chemicals at proper concentration during inspection. PIC stated unit has only been used a few times this morning. PIC instructed food employee to prime unit and run another full cycle prior to checking. CDI - EHS observed proper concentration after unit was primed and a full cycle was ran. (0) For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed all items in WIC above 41F during inspection. During initial assessment, EHS observed WIC at 43F, WIC quickly cooled to 41F within minutes. PIC stated food employee checked temperatures at 10:30am and everything was under 41F. PIC unable to locate today’s temperature logs. PIC stated the first employee that arrives to the kitchen is required to do a temperature check. Facility has installed data loggers in WIC to keep track of ambient temperatures. PIC showed EHS temperature line graph showing the last 24 hours of ambient temperature. EHS observed WIC has been above 41F for the last 24 hours. PIC stated due to temperature issues and information available from the data loggers, all TCS foods not prepared today will be voluntarily discarded. By the end of inspection, EHS observed WIC at 38F. EHS advised to complete temperature logs daily to ensure food temperatures are being documented. EHS did not observe any active cooling in WIC during inspection. EHS observed one item cooling in make unit during inspection. PIC stated items are placed into WIF to cool. All items in WIF at 41F or below. PIC voluntarily discarded all TCS foods in WIC that have been in unit overnight or longer than 4 hours. Repair technician arrived onsite as well to ensure unit is functioning as it should. Repair technician stated everything on unit is working properly. Repair technician stated that evaporator on unit is going bad but is still able to operate; part has already been ordered and will be installed within two days. EHS will conduct 3-day VR to observe long term compliance with cold holding. (1.5) 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. EHS observed a few flies near the back of kitchen area during inspection. (0)

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. EHS observed cutting boards stored above prep sink with heavy scoring and deep gashes present in cutting surface. CDI - PIC voluntarily discarded cutting boards. REPEAT. (0.5)

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. EHS observed gaskets in kitchen low boys accumulating food residue and debris. EHS observed residue accumulating on shelving in WIC. PIC stated deep cleaning is conducted every Sunday and will add this item to the list to be completed. (0)

6-301.14 Post a handwash sign at each handsink. EHS observed missing hand sink sign by front handsink next to salsa reach in unit. CDI - PIC had extra signs available and installed sign next to handsink. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. EHS observed food debris in hand sink next to make line. EHS advised hand washing sinks shall only be used for handwashing. CDI - PIC removed food debris from hand sink. (0)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P EHS observed raw chicken stored on top of cooked chicken soup and bagged vegetables. These items were being cooled from prep in the freezer. EHS observed no contamination. EHS advised to reduce amount of food being stored/cooled in WIF. EHS observed freezer at maximum capacity during inspection. CDI - PIC rearranged storage order. (1.5) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf EHS observed two bottles of windex and bottle of degreaser unlabeled. CDI - PIC labeled all containers of cleaners. (1)

4-501.11 Maintain equipment in good repair. EHS observed an abundant amount of ice building up in WIF. EHS observed ice building up on fans, walls, shelving, and packaged food. EHS observed no contamination of food but has advised to look into repairing WIF as soon as possible. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. EHS observed three cutting boards with gashes in them preventing surface from being easily cleanable. CDI - PIC removed cutting boards from service. (0)

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. EHS observed broken ceiling tile above dish machine. EHS observed grout to flooring in main kitchen area missing and in need of repair. (0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous items above 41F in WIC and low boy cooler. Ambient temperature of low boy was observed at 45F and WIC 47F. PIC showed EHS temperature log from open; items documented were items taken from WIC to be placed in make unit for service. All TCS items were documented below 41F. PIC stated facility received a truck delivery 30 minutes prior to inspection. PIC stated door was left open to WIC while delivery was put away. EHS observed no temperature change after 30 minutes and facility voluntarily closed while repair tech was contacted. PIC turned thermostat down prior to calling repair tech. After 30 minutes temperature was dropping. EHS advised since food was in temperature at open, all TCS food must be cooled down immediately. EHS determined that temperature of TCS foods inside WIC rose when delivery was being put away and was still within four hours to be cooled back down. PIC removed lids from all items and placed everything on ice to quickly cool. EHS observed all TCS items cooled down below 41F before ending inspection. TCS foods in lowboy were removed and placed on ice to quickly cool. EHS observed ambient temperature of WIC below 41F before end of inspection and facility was able to re-open. 3-day VR required to assess WIC repairs and lowboy repairs. (1.5) 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 live roach by two door reach in cooler. PIC stated pest control came ten days prior to inspection and will call pest control to come back out. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead roach behind two door reach in cooler. (1)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few pans stored clean being wet nested. Stagger dishes to ensure they can properly air dry before stacking. (0)

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 shelving below small grill corroding and accumulating rust. EHS advised to resurface shelving or replace. REPEAT. (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 wall panel to the left of WIC separating from wall. Repair. (0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few bowls stacked in clean dish storage with visible food debris inside, on the food contact surface. CDI- PIC removed the bowls and took them to dish area to be washed, rinsed, and sanitized. **REPEAT** Points de-escalated due to improvement from previous inspection. EHS found no sticker residue on food contact surfaces. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two sanitizer buckets with 50ppm Quat sanitizer concentration. CDI- PIC replaced the water with sanitizer at a concentration of 200ppm. **REPEAT**

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed utensils stored with handle inside TCS products on the cook line. CDI- EHS provided education and PIC corrected storage of the utensils inside the the prep unit.

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 storage shelf across from 3-compartment is rusting. Repair or replace as soon as possible.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF When asked PIC stated that employees do not undergo any employee health training. They do not review posters or complete verifiable training. 10-day VR Required. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 raw beef stored below raw chicken in the lowboy unit next to reach in cooler. Observed raw fish stored with raw broccoli in the grill drawer and beans stored below raw beef and raw chicken in the WIC. CDI- PIC corrected storage order. **REPEAT** For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple pans stored as clean with visible food debris. Observed a large amount of dishes had sticker residue on them. The pans were stacked in clean dish storage so that the sticker residue is touching the food contact surface. Observed can opener and food processor pieces with visible food debris. CDI- Pans were taken to dish area to be W/R/S. **REPEAT** 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 four containers of salsa, shredded cheese, three pans of to-go salsa portions that missed the window of cooling. CDI- PIC voluntarily discarded the items. **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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS items that were holding above 41F. See temperature chart. CDI- All TCS products that were above 41F were voluntarily discarded. 3-day VR Required. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on guacamole, cut tomatoes, pico, and queso cheese with no dates. CDI- PIC voluntarily discarded the items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed lettuce with a date mark of 05/09. CDI- PIC voluntarily discarded the item. 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 asterisks on items that require consumer advisory tracing back to statement that “All seafood entrees can also be serviced with rice” Observed no items linked to triple asterisks connected to items needing the advisory. Observed that ceviche marinero is in need of the asterisks linking it to the consumer advisory. 10-day VR Required.

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 deep pans covered with lids. CDI- EHS provided eduction on cooling methods and food was voluntarily discarded. **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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping clothes stored on the counter during inspection.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils on the stove holding temperature at 132F.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiple metal pans and bowls stacked wet and stored in the clean dish rack. CDI- PIC separated items to allow them to air dry.

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 large tub of raw chicken being stored directly above a large container of raw beef in a low boy cooler unit. -CDI- PIC changed the storage order so that the chicken was on the bottom shelf. (0 pts) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several ladles that were soiled with food debris while being stored as clean. -CDI- PIC placed the necessary utensils in the dish pit to be rewashed and sanitized. (1.5 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 a large metal container or ground beef and another large container do shredded chicken that were above 41F in the WIC that were cooling from the day before. -CDI- PIC voluntarily discarded the food items. (1.5 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed shredded beef, charro beans, and queso being holt held that were all at a temperature of 105F in the hot tower. Items must be 135F or above while in hot holding. (1.5 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 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 cooked ground beef and cooked shredded chicken that were cooling from the night before in covered metal pans. The food items did not cool properly. -CDI- EHS and PIC discussed proper cooling methods. (0.5 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 .

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 low grout in between the floor tiles in the kitchen. Repair the grout to avoid pooling water and food debris build up. (0 pts)