CHILI WILLIS MEXICAN CANTINA

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed avocados and other produce stored above, washed, cut produce that is RTE and loosely wrapped or unwrapped in WI. CDI - Storage order corrected. 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 buildup on table mounted can opener, on cutting boards stored under prep table after cleaned. CDI - PIC recleaned. -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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cole slaw and cotija cheese cold holding above 41F. CDI - PIC cooled cheese and discarded cole slaw. -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 .

3-501.18 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 PIC state dates of filling containers are placed on containers of food at cook line. Gave date marking system in use for reheated soups and chilis. CDI - PIC educated staff and date marking system changed to reflect date of oldest ingredient in TCS foods. -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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed menu without disclosure. Reminder is on menu. VR required no later than 11/07/2026 to ensure facility has corrected printed menus and all other menus to reflect both parts of consumer advisory. Proof of correction may be sent via email to EHS. -.5-

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 sauces and spices at cook line. Label with common name of food. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies at wait staff receiving side of service window. Maintain pest control and increase as necessary to remove pests. -0-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single use gloves in splash zone of handsink to the immediate left of the front counter. I’ve these to a dry location. -0-

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 buildup on low shelving of prep table directly across from 3-comp sink in kitchen. Clean. -0-

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no hand wash signs at kitchen and bar hand sinks. Restrooms had hand wash signs. CDI (corrected during inspection) by providing hand wash signs.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed two red sanitizer buckets measuring less than 200 ppm. CDI by refilling buckets. Multiple cloths in the bucket may dilute/absorb the sanitizer. PIC said they change them every 4 hours. 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 Observed salsa verde 43 in the 2 door refrigerator, cold pickled peppers and onions at 44F (just made) in the front top prep cooler and shredded cheese in the same cooler at 42F. Front line prep coolers have ice pack sheets over the food and the lids were closed. Ensure items are cold when refilling. food. CDI by putting large Salas verde container on ice. 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 .

6-403.11 (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 back and phone commingled with single service items in the to go order area.