SABOR LATIN STREET GRILL

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed stack of containers stored as clean with sticker residue present on outside surface of container. EHS advised that sticker residue shall be removed prior to wash, rinse, sanitize to avoid contamination when stacking. CDI - PIC removed containers to be washed, rinsed, and sanitized. (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 EHS observed bottles of sour cream and chimmi churri in make unit top above 41F, PIC stated items have been in unit since 10am. These bottles were voluntarily discarded. EHS observed numerous items in WIC above 41F. EHS observed ambient temperature at 44F at beginning of inspection. EHS did observed WIC drop to 38 momentarily but then temperature would fluctuate above 41F shortly after. EHS observed two bags of cooked chicken in WIC at 41F. EHS observed WIC at 46F near end of inspection. PIC stated TCS items were delivered to facility yesterday. PIC stated temperature of food was recorded at 10am and recorded temperatures below 41F, EHS verified logs. PIC verified temperatures of TCS foods in WIC with EHS. All TCS items above 41F were voluntarily discarded. Raw proteins observed below 45F and were moved to reach in compartments in front make line coolers. PIC stated technician will be called and should arrive by tomorrow morning. EHS advised PIC to contact EHS when technician arrives and provide updates with repairs. Facility can continue to operate; no TCS foods shall be stored in WIC until repaired and facility is not permitted to cool any items in facility during this time. PIC stated all hot items are discarded at the end of the night. No cooked food will be cooled/retained for next day service. 3-day VR required. 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 diced tomatoes cooling from ambient in grill LB cooler. EHS observed a one degree change in temperature after 30 minutes. EHS observed large plastic cambro of diced tomatoes in WIC cooling. EHS observed no temperature change after thirty minutes. PIC stated tomatoes were cut an hour prior to inspection. CDI - PIC removed tomatoes and placed into large ice bath to quickly cool. (0.5) 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed numerous metal containers stacked clean but still wet. EHS advised to stagger containers to allow for adequate air drying prior to stacking. (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. EHS observed food debris on non food contact surfaces of equipment on make line including grill LB drawers and make table top. EHS advised to increase cleaning frequency. (0)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed employee book bag being stored on shelf with single service items. EHS advised to designate area for storage of personal items. (0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed diced tomatoes, cooked veggie empanadas, and chicken empanadas in make unit and lowboy cooler above 41F (see temp chart). PIC stated empanadas had been placed in WIC an hour prior to inspection for lunch rush. Diced tomatoes were in lowboy cooler and PIC stated they were in cooler over night. Temperatures were checked in the morning but not with the tomatoes. CDI - PIC voluntarily discarded all items above 41F. (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 .

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) EHS observed a few items where the date marking label showed the date the label was printed but did not show when the product was set to expire. PIC stated when facility receives items from commissary they are instructed to, when opening a package from commissary, to removed sticker and apply a new date mark with date product was opened and expiration date on old label so that food is only held within 7 days. EHS observed instead of an expiration date: “see packaging”. PIC stated that employee must have incorrectly printed the date and forgot to include the date from the commissary label. CDI - PIC was able to refer to old invoice from commissary to be able to adjust the date marking to reflect the actual prep date of item and fixed date. PIC stated further training will be provided to employees on this process to avoid issues in the future. EHS observed this on only two pans during inspection. (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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed in use wiping cloths stored in sanitizer bucket at 0ppm. CDI - Food employee voluntarily discarded cloth and sanitizer. Made new bucket at correct concentration of 100ppm (chlorine solution). (0.5)

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. EHS observed in use utensils stored in hot water with debris present in water. CDI - PIC removed utensils and emptied water. Utensils were placed at three compartment sink to be washed, rinsed, and sanitized. (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 light out above ice machine. EHS observed missing ceiling tile above WIC. REPAIR. (0)