FIESTA PATRIA MEXICAN RESTAURANT

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employees use gloves to go in and out of walk in unit, pull up clothes, and change tasks without changing gloves. CDI hands washed and gloves changed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plates under cook line that was soiled with leftover food debris. CDI plates moved to dish for washing. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine that was soiled with black build up. 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(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed shredded cheese, diced tomatoes, guacamole with tomatoes, salsa verde, spicy salsa, shredded lettuce, and pico that was prepped at 11am this morning and holding in prep units above 45F. CDI items discarded. Observed salsa verde that was prepared yesterday and at 44F in the center from overnight. CDI item discards. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed shredded chicken, enchilada sauce, burrito sauce, and two pans of queso holding below 135F. CDI items discarded. 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 .

3-501.15 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 cold prep items prepared earlier holding in prep units while cooling. PIC stated they prep items then place in walk in for 30 minutes and place in prep tops without checking temperatures. CDI items discarded. Observed salsa verde from the walk in and was in a deep plastic container and at 44F. CDI discarded. Observed queso in deep metal pans cooling. CDI placed in shallow metal pans to accelerate cooling rate. 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 .

3-501.13 (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 ROP tilapia that was thawing in the walk in unit and not removed from vacuum package. CDI items removed from package

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed dishes and plates actively dried with wiping cloth once removed from dish machine. Action ceased

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 -P Observed thank you bags used to store raw meats in walk in cooler and reach in freezer. CDI items removed from bags and placed in food containers. Repeat.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drinks stored on prep table next to blender. CDI items relocated.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed PIC unable to adequately demonstrate knowledge. Observed no certification, multiple violations for Priority items, answers to EHS’ questions were not adequate to be deemed a good demonstration of knowledge. Also observed overall pattern of non-compliance and obvious failure to ensure employees are complying with the duties. CDI - EHS discussed having someone trained/certified or someone on duty to have good knowledge of food safety at all times of operation. Provided resources to support cooling, storage order, demonstration of knowledge and sent links to food safety videos for training. -1-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no PIC with CFPM at time of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink located in dish washing area with no paper towels or alternative to dry hands. CDI - Employee replaced paper towels.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed facility serving raw shrimp in ceviche cooked with lime and facility unable to produce parasite destruction letter at time of inspection. 10 DAY VR REQUIRED to ensure facility has parasite destruction letter. -1-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed avocado and limes with stickers in tact, being stored above RTE spinach and RTE pre-cooked meats in RIC on cook line. CDI - PIC restored proper storage order. 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 shell eggs being stored above RTE spinach and RTE pre-cooked meats in RIC on cook line. CDI - PIC restored proper storage order. REPEAT -3-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the only working container of chlorine sanitizer at 0ppm. CDI - Employee emptied and re-filled with properly concentrated sanitizer. Observed chemical dishwashing machine dispensing 0ppm. CDI PIC brought sanitizer to connect to chlorine dish machine. -1.5-

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 4 third pans of queso, 1 pan of cooked poblanos, 2 pans of rice, and 1 pan of salsa that PIC stated were made from 10am-11am, to have missed 135F-70F cooling window. Observed 1 pan of rice cooling from 134F-99F from 3pm-5:15pm, missing the cooling time window. CDI - PIC voluntarily discarded affected items. -1.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed corn, rice, and Birria oil mixture hot holding below 135F. CDI - PIC voluntarily discarded affected items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed plate of stuffed poblanos in RIC cold holding above 41F. Also observed many containers of salsa made on 8/4 and 8/2 cold holding above 41F. CDI - PIC voluntarily discarded affected items. -1.5-

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 insufficient date marking system throughout facility. Many items were in RIC and flip top bearing no date marking. Upon discussion with PIC many of these items were held longer than 24 hrs and require date marking. 10 DAY VR REQUIRED to ensure consistent date marking is being followed.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed ceviche made with raw shrimp and cooked with lime is served at facility. Upon menu review, EHS notes there is no disclosure or reminder to link the two. It is also noted that there are asterisks next to many food items that may be served raw that include steak or eggs, yet no consumer advisory linking the asterisk. 10 DAY VR REQUIRED to ensure consumer advisory is fixed. -0.5-

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 1 pan of densely packed rice covered with Saran Wrap unable to cool appropriately. Also observed 1 container of salsa attempting to be cooled in an ice bath on prep table. Ice bath was melted and not filled enough to properly cool the amount of salsa in container. CDI - PIC voluntarily discarded affected items. -0.5-

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed 1 container of raw whole fish directly in contact with undrained ice.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet stacking on dishes being stored as clean.

4-502.11(A) Maintain utensils in good repair Observed 1 plastic container, stored as clean, broken and taped to hold together. 4-501.11 Maintain equipment in good repair. Observed sanitizer dispensing equipment and faucet at 4 compartment sink to be in disrepair. 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 plastic thank you bag used to hold warm tortillas for storage. CDI items moved from bags and placed in container with Saran Wrap.

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 gaskets throughout facility in need of more frequent cleaning due to buildup of residue.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw shell eggs stored over RTE refried beans in WIC. CDI - PIC moved eggs to shelf below RTE foods. EHS provided PIC with MCHD storage order poster. 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 containers of uncovered food not actively cooling in the WIC. CDI - PIC covered containers.

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 chicken thawing under standing water in meat prep sink. CDI - PIC adjusted sink to continuously drain and turned on water. Water from tap at 52F.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method. -P- Observed sanitizer at low-temp dish machine <50ppm. EHS observed full chlorine sanitizer bucket and chemical dispensing into machine. EHS and PIC tested sanitizer at dispenser tube with a positive result. PIC contacted EcoLab for a service visit to address low sanitizer and service agent is enroute to facility. 3-day VR required (8 Dec). 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 .

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed side doors of shared dumpsters open. PIC to work with other building tenants (not food service establishments) and building owner to address keeping dumpster doors closed.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf PIC did not exhibit knowledge of PIC duties and did not provide corrective action when having knowledge of violations for food safety and handling. 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. CDI- discussed duties of PIC and implementing active managerial control.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC did not provide knowledge of EHP and responsibility of PIC/employees for reporting illness/symptoms. CDI- provided EHP poster and link to more information to PIC. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf PIC did not provide written procedures for V&D cleanup. CDI- provided V&D poster and link for more information to PIC. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 open employee beverage on prep table next to employee prepping food items. CDI- beverage covered and stored in designated area.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed mold growth on raw chorizo in the WIC. CDI- voluntary discard by PIC.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf PIC did not provide letter of guarantee for fish used in ceviche. Per PIC ceviche will not be served with raw fish until letter of guarantee can be verified by REHS. Verification required within 10 days.

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 chicken stored over raw beef steak in the WIC. CDI rearranged storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed open packages of raw shrimp stored over unpackaged poblano peppers. CDI by rearranged storage order. 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 dried food debris on can opener blade. CDI- sent back to wash in dish machine. 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(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed shredded lettuce in prep cooler and guacamole in upright cooler in cooling process. These food items did not meet sufficient cooling rate. CDI-as CA these food items moved to upright freezer for rapid cooling. Guacamole observed to be cooling at acceptable cooling rate. Shredded lettuce voluntarily discarded by PIC. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed queso stored off of temperature control on shelf above stove top < 135F. CDI- queso was discarded as it was from bulk storage in WIC were food was observed > 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS foods in walk-in cooler stored > 41F. See product disposition form. Walk-in cooler ambient temperature observed at 50F upon arrival. CDI- All TCS foods that were not prepared today and observed > 41F were voluntary discarded by PIC. Service repair arrived on site during inspection. Verification required within 3 days. Establishment has voluntary closed and must remain closed until given permission to reopen by MCHD. 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 multiple TCS foods items without date mark in the walk-in cooler and prep cooler. CDI- all food items without date marks were discarded by PIC. Verification required within 10 days. 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 multiple TCS foods in walk-in cooler and prep cooler held past 7 day hold window. CDI- all food items discarded by 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Verification required within 3 days.

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed raw shrimp and raw fish on menu not marked with asterisk. Verification required within 10 days. Per PIC, these food items will not be served until menu is corrected.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizing solution in sani-buckets testing > 1130ppm lactic acid. CDI- diluted/refilled by PIC. Sanitizer mixing equipment is not working. PIC is manually mixing the solution. Solution must be tested after mixing.

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 shredded lettuce and guacamole cooling in deep covered pans. CDI items moved to freezer and placed in shallow pans. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled containers of dry foods and oils.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored on equipment. Store inside sanitizer solution after use.

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

4-501.11 Maintain equipment in good repair. Observed sanitizer dispenser at 4 comp sink is broken. Repair.Observed walk-in cooler ambient temperature of 50F. Repair

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf PIC did not provide chlorine sanitizer test strips. Verification required within 10 days.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed trash on the ground around recycle and garbage dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors and grease bin lid left open.