FOGO DE CHAO

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed dish employees handling soiled utensils, and then moving to handle clean utensils without first washing hands. CDI - Hands were washed once prompted. 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee wash hands and turn off faucets with bare hands. CDI - hands re-washed, faucets turned off with paper towel . For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink in dish area not working. Item must be fixed within 10 days. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed air cooling system hooked up to hand sink to function. This is not approved and must be removed within 10 days. EHS also observed knives stored inside of hand sink in meat-cutting room. This knife was removed.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over RTE food items in WIC. Rearrange items. - 0 - For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed dish machine reaching a max temp of 141F. Facility believes breaker has been tripped. Facility called Ecolab to repair machine and/or switch to sanitization mode. Items fixed on site. - 1.5 - For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: 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 pasta, yucca, and polenta cooling under required parameters on speed rack. Eggplant, corn, salmon, and other various salads cooling in reach in cooler under required parameters. CDI - Items were uncovered to allow proper cooling. Speed rack was pushed into the WIF for rapid chilling. Facility cools a bulk amount of product that requires refrigeration to cool. Market Table dishes cooling in reach in cooler are currently being stored in a cooler rated for bottled and packaged products only. Food items are not approved to be stored inside as it is not rated NSF7. EHS HIGHLY recommends purchasing a 10-15 tray blast chiller for rapid cooling of food items for Market Table and other bulk items. EHS also HIGHLY recommends purchasing a 2 door reach in cooler that is able to maintain food temperatures and is rated NSF7 for food safety. This would replace the non-NSF7 cooler that is currently holding market table items. This cooler was approved for bottle & commercially packaged products only.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed yucca fries, plantains, and beef inside of hot box holding below 135 (see temp chart). CDI - Items were rapidly reheated and hot box was turned up. 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 all TCS items at market table reading between 43-59F. CDI - Items placed on TPHC. Facility approved for 6 hour TPHC. Form provided and filled out on site. EHS observed various TCS marinades, hot sauces, and chimmichuri on ice throughout facility with temps above 41F. Items were not completely filled with ice at the time. These items were filled with ice and stirred. EHS observed skewered meat holding at 50F in RIC. It was found breaker was tripped and cooler turned off. Cooler was turned Anna on and temps read 41F by end of inspection.- 1.5 - EHS also HIGHLY recommends purchasing a 2 door reach in cooler that is able to maintain food temperatures and is rated NSF7 for food safety. This would replace the non-NSF7 cooler that is currently holding market table items. This cooler was approved for bottle & commercially packaged products only. 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 pasta, yucca, and polenta cooling under required parameters on speed rack. Eggplant, corn, salmon, and other various salads cooling in reach in cooler under required parameters. CDI - Items were uncovered to allow proper cooling. Speed rack was pushed into the WIF for rapid chilling. Facility cools a bulk amount of product that requires refrigeration to cool. Churrasco dishes cooling in reach in cooler are currently being stored in a cooler rated for bottled and packaged products only. Food items are not approved to be stored inside as it is not rated NSF7. EHS recommends purchasing a 10-15 tray blast chiller for rapid cooling of food items for churrasco bar items and other bulk 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 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 (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, salmon, and lobster tails thawing in standing water. Observed salmon thawing in packaging. Remove salmon from packaging for thawing. CDI - Items moved to finish prep and then were placed into WIC. - 0 -

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 a few bottles and containers of various toppings without labels. Label as needed. - 0 -

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one container of papayas and lemons/limes stored on the floor in the prep room. Observed boxes of berried on the floor inside of the WIC. Maintain items at least 6” off the floor. - 0 -

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a few employees without hair restraints. - 0 -

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 container of water for ice cream scoops holding at 73F. CDI - It was found that breaker was cut off. Breaker cut back on and water rapidly heated to 150F. - 0 -

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several wet stacked containers throughout facility. 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed 2 employees cloth drying items in dish area. Allow items to air dry. - 0 -