LOS SABROSOS COCINA MEXICANA

REPEAT: 2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. - Pf. Observed the following non-compliant priority items during today’s inspection: Food contact surfaces inadequately cleaned, inadequate sanitizer concentration, food storage order, cold holding and date marking. Majority of the observed items were consecutive repeat violations from the previous inspection. CDI - PIC educated on critical items; please see item numbers below for more details and corrective actions. -1- 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.

5-202.12 Provide at least 100F water at handsinks. Observed hot water in bathrooms < 100F. Needs repair.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Repeat-Observed raw eggs (PIC said was her food) stored above RTE foods. CDI-container relocated no escalation of points due to being 1 item. 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 containers with sticker residue from date mark stickers stored as clean. CDI-containers returned to 3-comp sink. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Repeat-Observed sanitizer ~10ppm bleach in 3-comp sink and sanitizer bucket. CDI-bleach added and 50-100 ppm chlorine provided. 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

3-501.14(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 large/deep containers of queso, enchilada sauce and salsa verde cooling. Cooling in large containers in WIC. Items put into smaller pans and ice baths, without stirring. Foods then put into WIF in too large of pans, no stirring. Cooling parameters not met. Cooling too much food for space and equipment. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Repeat-Observed lettuce, tomatoes, salsa verde, and rice > 41F in prep top. CDI-voluntarily discarded. 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) Repeat-Observed cooked pork with cook date of 6/4. CDI-voluntarily discarded. 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 . 3-501.17 (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 TCS foods consistently date marked for 8 days. Date mark foods as day prepared or package opened and discard date is 6 days from cook date. Verification Required 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 large quantities of salsa verde cooling in large containers in communal WIC. Observed enchilada sauce and salsa verde cooling in deep containers in WIC. Observed 6 containers of queso cooling in walk-in. Cooling parameters not met. CDI-items voluntarily discarded 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed too large of quantities of items cooling for amount of equipment. Facility is cooling more items than approved for on their permit.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed raw meats stored in small chest freezer. Need a commercial freezer

REPEAT: 2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. - Pf. Observed the following non-compliant priority items during today’s inspection: Improper handwashing procedures, no accessibility to hand drying supplies, improper use of hand washing sink, food contact surfaces, inadequate sanitizer concentration, food storage order, reheating procedures, cold holding and date marking. Majority of the observed items were consecutive repeat violations from the previous inspection. CDI - PIC educated on critical items; please see item numbers below for more details and corrective actions. -1- 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.

REPEAT: 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. REPEAT: 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. - P. REPEAT: 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. EHS observed the PIC wash their hands for less than 10 seconds with only water, used hands directly to turn off water supply, dry hands with paper towels then proceeded to don new gloves to prepare a customer order. CDI - EHS intervened and demonstrated proper hand washing practices and employee complied by properly washing hands. -4- 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.

REPEAT: 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf. Observed PIC utilize hand sink to wet wiping cloth and wring out the water into the hand sink. CDI - PIC instructed to discontinue practice and redirected to prep sink. REPEAT: 6-301.12 Provide paper towels or approved alternative for hand drying at each hand sink. - Pf. Observed no hand towels available at hand sink dispenser. CDI - PIC provided disposable towels to hand sink. -2-

REPEAT: 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed container of raw shrimp stored above container of cooked chicken in the cold drawer unit. No evidence of contamination was observed. CDI - PIC removed cooked chicken to the walk-in cooler to prevent cross contamination. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. EHS observed quat sanitizer at 3-compartment sink with a concentration of 0 PPM. Upon further investigation, it was discovered that the sanitizer line was detached due to being in disrepair. EHS demonstrated how to manually make and test quat sanitizer. Facility will manually make sanitizer until dispenser is repaired. -0- 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed dried food debris on knive stored as clean on the wall magnetic rack. CDI - Knive was removed to be w/r/s at the 3-compartment sink. -0- 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.

3-403.11 (A),(D) Reheat all TCS foods to 165 F within 2 hours if food is to be hot held until service. - P. Observed queso not meet proper reheating temperatures from when it started at 10:30 AM, per discussion with PIC. EHS noted that the container of queso was indirectly reheating on the flat top grill as it was placed on top of a steel wire pan grate. PIC states that the queso was placed on the wire pan grate to prevent it from burning. EHS also observed barbacoa and black beans with < 30 minutes left to reheat as its process began at 11:00 AM, which was revealed by PIC. EHS noted them placed in a low water bath inside of a large deep metal container that was on top of the flat top grill. CDI - Container of queso voluntarily discarded. PIC transferred barbacoa and black beans on to the stove top, stirred foods and they were reheated > 165 F for hot holding. -1.5-

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed pre portioned rice and salsas in prep top temping above 41°F. See temperature observation chart. Pre portioned salsa cups stacked high over the fill line. Discussion with the PIC revealed that all foods were filled in the unit at 5:00 AM. CDI - Portioned rice and salsa cups above the fill line were voluntarily discarded by PIC. -3- 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

REPEAT: 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 enchilada sauce being held for resale in the facility past 7 days (prep date 1/31). CDI - PIC voluntarily discarded expired food. No escalation of points due to improvement from previous 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.

4-501.11 Maintain equipment in good repair. Observed damaged gasket at cold drawer unit under flat top grill. Replace. Observed two door lowboy unit not in use and out of order. Repair or replace. Observed sanitizer dispenser connection line in disrepair; part missing to connect tube. Repair. 4-502.11(A) Maintain utensils in good repair. Observed damaged rubber spatula and handle of knife. Replace. -0.5-

REPEAT: 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 reach-in units with food debris on gaskets and interior of two door reach-in unit with heavy food debris accumulation. Clean and maintain. -0.5-

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. Observed missing ceiling panel right of hood system. Provide. -0-

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. - Pf. Observed the following non-compliant priority items during today’s inspection: Improper handwashing procedures, no accessibility to hand drying supplies, improper use of hand washing sink, food storage order, reheating procedures, cold holding and date marking. CDI - EHS provided education to employee present and active correction to the above mentioned priority items. -1- 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.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed worker onsite without food protection manager certification. -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety.

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. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. - P. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. At beginning of inspection, EHS observed the food handler enter the permitted facility and proceed to don new gloves to prepare a customer order. Employee was redirected to discard gloves and hand wash. Employee then washed their hands for less than 15 seconds, recontaminated hands by directly touching faucet handles then proceeded to don new gloves. CDI - EHS intervened and demonstrated proper hand washing practices and employee complied by properly washing hands. -2- 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 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf. Observed food handler utilize hand sink to fill metal food bowl with water. CDI - Food handler instructed to discontinue practice and redirected to prep sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed dispenser unable to provide disposable towels. CDI - Food handler removed disposable towels out of dispenser. -1-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed container of raw chicken stored on top of container of raw beef. No evidence of contamination was observed. CDI - PIC rearranged storage order to prevent cross contamination. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

3-403.11 Reheating for Hot Holding. (P) Observed queso left out in ambient temperatures below the flat top grill and temping at 75 F. Discussion with food handler revealed that the queso was in queue to be reheated. CDI - Container of queso placed on flat top surface and actively stirred to aide in reheating. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed pre portioned rice and salsas in prep top above 41 F. See temperature observation chart. EHS noted right side lid left open and pre portioned salsa cups stacked high over the fill line. All other items in the unit were 41 F or below. CDI - Portioned rice and salsa cups above the fill line were voluntarily discarded. -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 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 incorrect date label for black beans in the prep reach-in which were made on 9/7 per food handler and another container of beans in the walk-in cooler being held past 7 days (8/31-9/6). CDI - Employee allowed to correctly date mark first container of beans and discarded expired batch. -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.

REPEAT VIOLATION: 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 raw beef stored on the floor in the walk-in cooler. No points deducted due to improvement and different observation. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stagnant water inside plastic pitcher hanging on floating shelf. Allow utensils to completely dry by inverting. -0-

REPEAT VIOLATION: 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 two reach-in unit gaskets with heavy accumulation of food debris. Clean and maintain. -0.5-

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed bags and boxes of waste cluttered on the ground around the dumpster. -0-

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 food employee place personal food on top of bottle of dry goods on shelving unit. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed worker onsite without food protection manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed outside of stacked plastic pans with labels still attached. CDI - Pans moved to dish area - 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several containers of salsa and raw meats in WIC without lids. CDI - Food was covered.

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 interior of microwave with accumulation of food debris on all surfaces. Clean.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in wiping cloth bucket and at 3 compartment sink at 50ppm quaternary ammonia. Per manufacturer directions, concentration should be between 200-400ppm. CDI - PIC checked supply line and new solution was at proper concentration.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed wet wiping cloth bucket stored on prep table. CDI - PIC moved to dish area. - 0.5 -

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 rinse hands at three compartment sink. CDI - EHS instructed employee on proper handwashing procedure and witnessed it correctly done. - 2 - REPEAT 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 handwashing sink blocked by cart and step ladder at beginning of inspection. CDI - PIC moved items to allow for easy access. - 2 - REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed plastic bag of raw chicken stored on shelf above uncovered, cooked ground beef. No evidence of contamination was observed. CDI - PIC rearranged storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed preportioned rice and black beans in prep top above 41F. All other items were 41F or below. CDI - items discarded. 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 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 is not been labeled, or if the label is incorrect. -P 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 . Observed cooked black beans with prep date of 7/21. CDI - PIC discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed proportioned rice in prep unit without date. PIC stated main container was dated. CDI - PIC brought date to rice. Have date follow food not in bulk container. - 1.5 - 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 to go container used as scoop in bulk pico de gallo container. Provide utensil that has a handle and will stand up to repeated cleaning.CDI - PIC removed container.

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 side of fryer and underneath cooking equipment with build up of grease soil debris.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed wall behind handwashing sink and prep sink with splash debris on surface. Clean as necessary to preclude build up. - 0.5 - REPEAT

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no signed employee health forms in facility. CDI - Present employees signed health poster. PIC will have remaining employees read and sign as they come into work. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 faucet without using barrier. CDI - EHS instructed employee in handwashing and observed employee using the proper procedure. 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 handwashing sink blocked by cart and trash can at beginning of inspection. CDI - PIC moved items to allow for easy access. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed drink container stored in handwashing sink. CDI - PIC moved drink to location where contamination will not occur. - 1 -

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several metal containers stacked with sticker residue on outside transferring to food contact surface. CDI - Pans were removed to dish area to be wash/rinse/sanitized. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed pico de gallo and diced tomatoes stored in prep top without date labels. Per PIC items were processed the day before in large batch. Large container in WIC was dated. Make sure that date transfers to satellite containers. CDI - PIC dated 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 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 is not been labeled, or if the label is incorrect. -P Observed sliced tomatoes with a prep date of 5/8 in reach in cooler. CDI - PIC discarded at time of inspection. - 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of unknown yellow liquid under 3 compartment sink. Upon investigation, PIC determined it was degreaser. CDI - PIC labeled bottle.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic pans wet nested. Allow utensils to completely dry before stacking. - 0.5 -

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed wall under handwashing sink with splash debris on surface. Clean as necessary to preclude build up.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation - 1 - REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed Queso in hot holding at 121F. CDI-PIC reheated queso on grill to 167F before placing back in steam well. - 1.5 - REPEAT