RIO 150

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomit and diarrhea plan. CDI - Left paperwork form - assure that you have a written plan. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. 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 employee food and drink stored over food items on prep line, and on shelves over food items. Not all drinks had a straw in them and would require handling to drink beverage.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. One hand sink had batteries for towel that were burned out. No hand towels available at sink. CDI by replacing batteries during inspection. Go ahead and replace batteries at hand towel dispenser in ladies’ room as well. CDI

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 abierria from yesterday in 6 inch deep container at 47F, and shredded lettuce at 44F inch deep container. Cool in containers not deeper than 2 inches deep, and follow procedure to cool in 2 hours from 135F to 70F, and then from 70F to 41F in 4 hours. CDI by disposing of these foods. Also saw barbacoa cooling at room temperature that was 92-88F; active cooling from 135-70F must take place in walk-in cooler within 2 hours, followed by cooling from 70F to 41F in walk-in cooler within 4 hours. CDI by moving the barbacoa to walk-in freezer to bring it down to 41F within an hour. 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 queso at 126F and fried rice at 132, both in hot holding box. Repeat violation from last inspection. Based on time these items were placed here, they would have to be reheated to 165F before returning to hold at 135F. CDI 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 tomato sauces (verde and red) at front part of kitchen holding 50F. These items were iced from container below, rather than surrounding items with ice, which could drain through slotted container into container below. Observed food items in 2 door prep cooler at 43F and 44F (diced tomatoes, sliced tomatoes, queso, etc.) both in containers above and inside this refrigerator. CDI by discarding these foods items. Technician arrived to repair unit. 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). Several items with no date marking on them. Need to assure that date marking is placed on all items if they are still present the following day. CDI by date marking. 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 .

3-501.15 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 wrapped chicken in containers in walk-in cooler covered and tightly packed, holding 44F. Put items to cool in containers not deeper than 2 inches deep, and do not cover with a lid until items are at 41F and below. Also found lettuce at 44F from yesterday, and abierria from yesterday at 47F; same issue - do not put product in containers deeper than 2 inches, and do not cover until product is at 41F and below. CDI by disposing of items. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. All food service personnel with beards who handle and prepare food must wear a beard net.

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 stacked cups - these must be stored so that they can properly air dry - towel drying is not allowed.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed can opener to be non-NSF can opener. When replaced, get NSF can opener that has blade that can be removed with a pin rather than the current type which requires a screwdriver to remove the blade for cleaning.

10 DAY VR. 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed new establishment without an employee health and reporting agreement as of yet. EHS provided county version, PIC to return copies of signed form by text or email within 10 days. FORM HERE: English version -> https://mecknc.widen.net/s/ftrdv7k6rd/food-employee-reporting-agreement Spanish version -> https://mecknc.widen.net/s/kwwtzglzzd/food-employee-reporting-agreement---spanish

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed back hand sink blocked by boxes. CDI- Employee clear boxes and restore hand sink accessibility. (-0)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed incorrect chemical dispensing hose being used to fill 3 comp sink. CDI- EHS intervenes and directed staff to the Quat sanitizer, no detergent soap. (-1.5)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed TCS foods (onions, refried beans) in hot hold cabinet below 135F, and temperature on unit turned down too low. CDI- PIC reheats all items in hot cabinet to 165F before returning to 135F. (-1.5)

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probe thermometer available onsite. CDI- Staff member runs across the street to Walmart to purchase additional thermometers. (-0)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in soap instead of sanitizer. CDI- PIC corrects sani-bucket and informs staff of need to ensure proper chemical is used. (-0)

5-205.15 Maintain a plumbing system in good repair. Observed presently undiagnosed plumbing issue in men’s restroom causing sewage like odor. Restrooms remain usable, and PIC has already called in plumber for diagnostic and repair. (-0)