MONTERREY MEXICAN RESTAURANT

REPEAT. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed uncovered container of raw shrimp behind raw peppers and cooked sausage in top cook line cold drawer. CDI- No contamination observed. Raw and RTE swap places, RTE foods lidded. (-3)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa’s between 45-55F at expo prep top ice bath. EHS confirmed they were placed their this afternoon form WIC. CDI- Salsas rapidly cooled in WIC and placed on TPHC. EHS discussed TPHC with PIC at length. (-0) STEPS: 1. Fill out procedures and retain copy onsite. English version- https://mecknc.widen.net/s/pvtc855zds/tphc-template-english Spanish version- https://mecknc.widen.net/s/jb7hdwsqqk/tphc-template-spanish 2. Ensure food begins at 41F or below. 3. Label items with discard time- 4 hours from removal of temp control. 4. At end of 4 hours, PIC must ensure discard. Do not cool and re-use remaining.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed side door into kitchen not able to fully close. EHS advised PIC to repair door and ensure it closes and seals. (-1) 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in back of kitchen. Increase pest abatement services frequency/efficacy.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed 3 severely dented cans with defects at seal and PIC states there is no plan to where to store unusable goods. EHS advises staff to designated an area and not accept cans that arrive with severe defects or defects compromising the seal. CDI- Cans removed from usable supply. Education provided. (-0)

REPEAT. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed unsealed wooden shelves in dry storage area which are heavily deteriorated, no longer smooth and cleanable. Replace or resurface shelving at earliest opportunity. (-1)

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed severe accumulation of dark residue on loading/drainage racks for dishes to be placed into chemical dish machine. EHS advises they clean and sanitize racks today. 4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed severely soiled water in use at wash basin of 3 comp sink. CDI- Basin drained, sanitized, refilled. PIC advised to ensure basin are maintained clean and water is changed when the bottom of basin is no longer clearly visible. (-0.5)

REPEAtT. 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 black buildup, food splatter, and general need for cleaning to walls, attachments, and behind equipment throughout kitchen. Increase cleaning frequency. (-0.5)

REPEAT. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp beside ready to eat foods in cold drawer. (-3) CDI- Shrimp lidded. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw shell eggs beside raw beef in WIC. CDI- Eggs moved to racks above beef.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed unsealed wooden shelves in dry storage area which are heavily deteriorated, no longer smooth and cleanable. Replace or resurface shelving at earliest opportunity, (-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 ceiling ventilation with severe accumulation of dust. EHS advises PIC to have cleaned at earliest opportunity. (-0)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish stored above unwashed produce and RTE food in WIC. CDI- Items rearranged. (-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 Observed chlorine at 0PPM at in-use 3 comp sink. CDI- Water drained and refilled to 100ppm chlorine. (-0)

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 several TCS foods in lowboy, WIC, and RIC without date marks. CDI- PIC dates items. (-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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for TPHC onsite. CDI- EHS provides official form and temporary procedures for use today. Permanent form here: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed salsa on TPHC not labeled with accurate time window. CDI- PIC corrects TPHC label board. (-1.5)

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed torn screen barrier at back door to kitchen. No insects or pests observed in kitchen. PIC states work order for repair to screen has been placed. (-1)

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed one fryer basket with broken metal wire, no longer safe to use. CDI- PIC removes basket from service and will replace with new. (-0.5)

REPEAT. 4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed soiled water in all 3 basins of 3 compartment sink. CDI- PIC drains sinks and refills after cleaning basins. (-1)

TEN DAY VR. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed many dishes stored as cleans with visible food debris. Too many to be corrected during inspection. EHS will make return visit to reassess cleanliness of food contact surfaces within 10 days. (-1.5)

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced pork in cold drawer above 41F and several TCS foods (tomato sauces) in RIC above 41F. CDI- Items rapidly cooled back to 41F. (-3)

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 pico undated in fliptop. CDI- PIC dates pico. (-0)

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed bleach as final step used in 3 comp sink for dishes, then moved to chemical dish machine without rinsing first. Chemical dish machine sanitizer states do not mix with other chemical substances. CDI- Sanitize at 3 comp sink is halted. Dishes rinsed before loading into dish machine. (-0)

REPEAT. 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw shrimp thawing on prep counter. CDI- Shrimp moved to WIC. (-1)

REPEAT. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies in back area near warewashing, and one smoky brown cockroach on ground beneath prep top. Facility has regular pest control abatement services. Increased frequency is advised. (-2)

REPEAT. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. (-1) 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed many soiled wiping cloths on surfaces throughout facility. EHS discusses proper wiping cloth use with PIC.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoops for dry beans and rice inside container so handled would need to be touched to use. CDI- Scoops removed from containers. (-0.5)

4-501.11 Maintain equipment in good repair. Observed reach in cooler increase from 40F to 50F within one minute of door held open. TCS foods inside struggle to cool at proper rate and maintain at 41F and below. PIC calls in work order during inspection. EHS advises keeping thermometer nearby and not cooling in RIC while awaiting diagnostic/repairs. All items above 41F rapidly cooled in WIC. (-0.5)

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed soiled wash and sanitize basins in use at 3 comp sink. CDI- Sinks drained and basins sanitized. (-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 dark residue on outside of WIC door. Also observed racks throughout with accumulation of debris. Increased cleaning frequency is advised. (-1)

REPEAT. 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 need for cleaning to floors throughout. Food debris has accumulated behind and under equipment. (-1) 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 deteriorated flooring in main kitchen and front server area, no longer smooth and cleanable. Repair at earliest opportunity.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with bare hands after washing. CDI, employee rehashed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed guacamole, pico and salsa cold held above 41 degrees F. CDI, items recently out per operator and relocated to rapidly cool. Observed raw beef and raw chicken between 47-51 degrees F and chorizo and shrimp cold held above 41 degrees F in 2 door reach in drawer refrigerator . CDI, these items in unit over 4 hours per operator and voluntarily discarded. Risk control plan to be requiested if facility not in compliance next inspection due to multiple repeats. Verification required to ensure calibration of 2 door drawer refrigerator . Operator contacted company and maintenance scheduled for today. 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed salmon thawing in vacuum package.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in kitchen.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths held around waist of food employees .

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household use refrigerator on prep table.

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 debris accumulating on shelves throughout.

5-205.15 Maintain a plumbing system in good repair. Observed exterior can wash in back of building stopped up.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed old equipment and waste such as boxes stored around back door and can wash. Maintain waste in dumpster to prevent potential pest harborage

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 general cleaning needed on floor and wall behind cooking equipment and dish machine and in corner of dry storage room. 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 some floor damage .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with certification but certificate has expired. CDI by instruction. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed employee health information posted but employee not knowledgeable about policy or reportable symptoms and illnesses. CDI by instruction. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee handle soiled handle and equipment then proceed to handle clean equipment for food preparation without removing soiled gloves and washing hands. Repeat. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed taquito uncovered and unprotected stored on shelf in prep refrigerator .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed low reach in drawer refrigerator not maintaining TCS foods at 41 degrees F and below and flip top prep unit not maintaining TCS foods at 41 degrees F and below . See temperature observation chart. Maintance company arrived for refrigerator calibration while EHS on-site. All TCS foods in units over 4 hours voluntarily discarded. Others relocated to rapidly cool. Vr required to ensure units calibrated and maintaining TCS foods at required temperature . 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 .

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed fish removed from commercial packaging and stored in contact with undrained ice. CDI, fish relocated and placed in container for storage.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 1 bucket of chlorine sanitizer testing 10ppm.

4-501.11 Maintain equipment in good repair. Observed rice storage container with broken lid. Replace

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed debris accumulating on clean drainboard at dish machine.

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 general cleaning needed on floor and wall behind cooking equipment and dish machine and in corner of dry storage room.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee handle raw meat with their hands then proceed to handle RTE foods such as onion with same gloves. CDI, employee removed gloves and washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed potatoe at 44 degrees F and chicken held out near grill at 57 degrees F. Operator stated items recently placed and relocated to rapidly cool in WIC. 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 is not been labeled, or if the label is incorrect. -P - Observed taco and cooked vegetable with not label for when it was prepared. Observed salsa with date of preparation of 9/17 and salsa verde with date of preparation of 9/17 that operator stated was incorrect. CDI, foods 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door closed but in need of stripping on bottom of door as light coming though providing gap for possible pest entry between bottom of door and floor. Observed a fly in kitchen near back door.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored in soiled location. CDI, ice scoop relocated for cleaning.

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 stone molecajete bowls used per PIC at prep line. CDI , to not use or line with food grade material as barrier and not in direct food contact.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed 1 bulb under hood vent not shielded.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Certified manager not present upon arrival for inspection. CDI by instruction. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed uncovered employee beverage over prep table.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P - Observed employee handle RTE taco shell with bare hands. CDI, shells voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed container stored in handwashing sink near dish machine.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee wash cilantro at prep sink with same gloves and handle soiled faucet then proceed to handle clean equipment and food preparation. CDI, employee removed gloves to wash hands before doning new gloves.

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 container of salt not labeled. Improvement made since previous inspection. Points not escalated today.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed margarita mix stored on ground in walk in cooler.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food over food for consumer in prep refrigerator and employee phone stored on prep table.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed s small pan of raw chicken stored above lettuce and tomatoes in low boy. CDI-PIC moved chicken to lower rack of lowboy.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed two in use buckets of bleach sanitizer measureing under 50PPM. CDI-PIC discarded liquid/rags and made new sanitizer with the correct concentration levels for bleach measuring above 150ppm. CDI educated PIC on how to measure concentration levels for sanitizer. 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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked refried beans cooked black beans, and cooked ground beef with no date or label hot holding. CDI -PIC stated the food was made yesterday. Date/label was placed on items. Observed in walk in cooler medium size clear container of homemade spicy range and chicken broth with no label/date. CDI -PIC stated these foods were made yesterday. PIC placed date/label on items.

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 near grill area three bottles without labels. Observed near dry storage area powder seasoning, rice, and beans with no label in clear containers. CDI-PIC placed labels on secondary containers.

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 floors and walls underneath and behind equipment in need of cleaning due to food debris and grease residue build up. Dish machine area walls and floors in need of cleaning as well.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw ground beef stored over whole muscle beef in RIF. REPEAT. CDI - PIC rearranged food storage. Points not increased due to improvement. 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 piece of equipment for slicer stored on clean dish rack with food reside on interior. Observed multiple pans on clean dish rack stacked with intact sticker residue. 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 .

3-501.18 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 pans of queso dated 7-23 to 7-30 and tub of lettuce with no date mark in WIC. PIC stated that lettuce was prepped last night. CDI - employee corrected date marks and added date mark to lettuce. 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers at pico bar. CDI - employee removed stickers and rehashed avocados.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch. -P. Observed pre-rinse sprayer hanging level with flood rim. CDI - PIC hung up sprayer above flood rim.

6-303.11 Provide required lighting intensity. Light measured at 3 foot candles in back half of WIC. Provide at least 10 foot candles. PIC stated that he is planning on adding another light bulb.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf. Observed tilapia and shrimp on menu with asterisk to consumer advisory. PIC stated that no fish is offered undercooked. CDI - food employee removed asterisks on menu with permanent marker until new menus are printed.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed loosely packed raw chicken stored over raw fish in reach in freezer. CDI - PIC rearranged food storage. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw fish stored over chicken stock and raw chorizo stored over salsa in WIC. CDI - PIC rearranged food storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed queso reheating on the stove at 138 F with 10 minutes left. CDI - food employee turned up heat and actively stirred queso until 165 F was achieved within 10 minutes.

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 five pans of refried beans cooked yesterday in WIC above 41 F. CDI - PIC voluntarily discarded. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed large container of white salsa (with milk) cooling in reach in cooler. Salsa was the same temperature after 30 minutes. CDI - food employee transferred salsa to shallow metal pans and placed in the WIC to cool rapidly. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items such as sour cream, cheese, and chicken stock in WIC above 41 F. CDI - PIC voluntarily discarded. WIC ambient was 43 F. PIC adjusted temperature and ambient dropped to 38 F. 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 .

3-501.15 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 white salsa cooling in reach in cooler in large, deep container at a rate insufficient to meet cooling parameters. Observed refried beans cooked yesterday in WIC in deep pans above 41 F. CDI - PIC will use shallow, open metal pans to rapidly cool food. 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: http://meck.co/FoodSafety 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 . Observed food residue and build-up on the blade of the can opener. CDI - PIC moved can opener to 3 compartment sink to be cleaned properly.

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: http://meck.co/FoodSafety 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 salsa, chicken, Pico, . dated for 8 days instead of 7 day hold. CDI - No products were held past 7 days and labels were corrected. Observed Chile Relleno with no date marking. CDI - PIC stated Chile Relleno was made the previous day and correct dates were added.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door of the kitchen left open at the beginning of the inspection. CDI - PIC closed door. Observed large gap at the bottom of the screen door when closed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths in the rear kitchen prep area held at 0-10 PPM of chlorine sanitizer. CDI - The sanitizer was replaced with sanitizer at the proper concentration.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left open. CDI - PIC closed dumpster door.

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 debris and accumulations in hard to reach corners of the kitchen. Areas are in need of cleaning.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. For more information please visit: http://meck.co/FoodSafety 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 chicken chimichangas registering at 52 F inside lowboy unit. Product prepared and put into cold holding prior to inspection. CDI - Food taken to walk-in cooler to cool towards < 41 F.***Points scaled back due to notable improvement since previous inspection.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed repairs needed on screen door at back of kitchen.

3-302.15 Wash fruits and vegetables prior to use. Observed cut and whole avocados with stickers present stored at flip top and inside lowboy unit. CDI - Cut products voluntarily discarded while others taken to remove stickers and re-washed.

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 scoops stored inside container of stagnant water at guacamole cart. CDI - Scoops removed.

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 thorough cleaning needed underneath and on sides of flat top grill.

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 damaged dry wall between beer storage cage and soft drink syrup dispensing system and at corner in back hall way. Repairs needed.

REPEAT: 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee sweater stored on shelving unit with bottled beverages. CDI - Sweater removed.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed coffee mug stored inside bar hand sink, also observed large metal bowl full of water and stainless steel brush stored inside hand sink next to dish machine. CDI - All items removed. 6-301.14 Post a handwash sign at each handsink. Observed no hand wash signage at bar hand sink. CDI - EHS provided hand washing guidance.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed containers of raw chicken stored on top shelving unit above ready-to-eat queso, salsas and milk inside walk-in cooler. No physical evidence of contamination observed. CDI - EHS educated and foods relocated to lowest shelving unit.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. For more information please visit: http://meck.co/FoodSafety 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. Observed dark pink build-up on 1 of 2 bar soft drink spray nozzles. CDI - PIC thoroughly washed equipment during inspection. 4-602.11 (E)Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build-up on edges of white catch plate inside ice machine. CDI - Equipment thoroughly cleaned during inspection. Recommend higher cleaning frequency.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. For more information please visit: http://meck.co/FoodSafety 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 TCS foods > 41 F inside upright reach-in unit. Refer to temperature chart. Employee present stated that the unit has been unable to maintain foods < 41 F since the previous night at 10:30 pm. Air ambient temperature recorded at 55 F during today’s inspection; digital thermometer recorded temperature of 61 F. CDI - All products voluntarily discarded. Facility will discontinue use of unit until repairs made.***3-DAY VERIFICATION REQUIRED.

REPEAT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. For more information please visit: http://meck.co/FoodSafety 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 no date marking on multiple foods such as queso, cut lettuce, beans, chicken broth, pork and an opened container of milk. Employee present and PIC confirmed products were made/first used yesterday. CDI - All items date marked. REPEAT: 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 on date marking please visit: http://meck.co/FoodSafety. Observed products such as carnitas (8/12-8/18) and poblanos (8/10-8/16) held > 7 day requirement. CDI - Items voluntarily discarded.

REPEAT: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small flies present around soft drink gun at bar station and x1 live cockroach at back door frame next to prep table.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. - Pf. Observed x3 dented canned goods stored on can rack in back dry storage room. CDI - Items removed to designated area.

REPEAT: 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed waste littered throughout floor outside behind the facility.

REPEAT: 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored on prep table during active prepping of raw beef. CDI - Cell phone removed. 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 drink stored with utensils on shelving unit above 3-compartment sink, employee drink stored on guacamole cart and drink stored with retail foods inside upright reach-in unit. Also observed plastic bag containing personal employee foods stored with retail goods inside bar reach-in unit. CDI - All removed.

REPEAT: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC with expired CFPM (2/2022).

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed box of unwashed produce stored over ready-to-eat chile relleno inside walk-in cooler. CDI - Storage order corrected.

REPEAT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. - Pf. For more information please visit: http://meck.co/FoodSafety 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 no date marking on cheese dip in walk-in cooler. Employee & PIC confirmed the product was made yesterday. CDI - Product date marked. REPEAT: 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 on date marking please visit: http://meck.co/FoodSafety. Observed no date marking on chicken broth. CDI - PIC voluntarily discarded product. ***No escalation in points due to significant improvement since previous inspection.

3-501.12 Food that is being slacked shall be held in refrigeration at 41 F and below or at any temperature if the food remains frozen. Observed french fries slacking on prep counter in ambient temperatures. CDI - Product taken to reach-in unit.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed repairs needed on back of kitchen screen door. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed x2 flies present at back of kitchen.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp cloths stored on guac cart and server galley table top. CDI - Cloths removed.

REPEAT: 5-501.17 Provide a covered waste bin in female restrooms. Observed uncovered waste receptacles in female restroom.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed broken down card board boxes and other waste littered throughout floor outside behind the facility.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items such as a purse, backpack, jacket and cell phones stored with retail goods throughout facility. CDI - All removed to designated employee area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC with expired CFPM (2/2022).

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed metal pan stored inside hand sink next to dish machine. CDI - Obstruction removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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. Observed soiled wine glass cups at bar storage rack. CDI - PIC took utensils to be re-W/R/S at 3-compartment sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. -P. For more information please visit: http://meck.co/FoodSafety 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 1x container of rice at 100°F inside hot box. Employee present stated that the item was kept inside with the unit turned on since last night; they had forgotten to discard at end of day. CDI - Product voluntarily 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. For more information please visit: http://meck.co/FoodSafety 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 queso fresco, shrimp and roasted jalapeños with out date marking. Employee & PIC confirmed 3/28 as first date of use. CDI - All products date marked. REPEAT: 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 on date marking please visit: http://meck.co/FoodSafety. Observed no date mark on container of milk and container of tamales past 7 day date marking requirement (3/18-3/24). CDI - PIC voluntarily discarded products.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed unlabeled chemical spray bottle at chemical storage area. Employee present confirmed that the substance is degreaser. CDI - Employee labeled spray bottle.

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 unidentifiable squeeze bottles inside lowboy reach-in unit.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2x containers of food stored on floor inside walk-in cooler and 1x bag of beans stored on floor in back dry storage area. CDI - All products relocated to shelving units.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers present stored at guacamole cart. CDI - Products taken to remove stickers and re-washed.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed 1x cracked wine glass cup at bar storage unit. CDI - PIC discarded utensil.

5-501.17 Provide a covered waste bin in female restrooms. Observed uncovered waste receptacles in female restroom.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. For more information please visit: http://meck.co/FoodSafety. Observed no V&D clean-up procedure in facility. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. Guidance has been provided to the email address on file.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed 1x employee wash hands and re-contaminate them on faucet handles. CDI - Employee educated on proper hand washing procedure and re-washed hands.

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. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed 8x metal containers of cheese dip from previous day(s) services at 45 F. PIC and prep staff confirmed that these products had not been used today. CDI - PIC voluntarily discarded.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed various TCS foods cooling inside flip top, inside reach-in unit; refer to temperature chart. PIC explained that the products had been put into cold holding moments before EHS arrival. Also observed tomato and mayo dressing > 41 F in an ice bath at the server station area. PIC stated that the dressing is a popular item that is held on ice no longer than 2 hours. CDI - PIC re-located all products from cold holding units to walk-in cooler to cool down to 41 F or less and put a prep time for the dressing. EHS provided TPHC paperwork and PIC completed document onsite.

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 on date marking please visit: http://meck.co/FoodSafety. Observed container of milk at bar reach-in unit without date marking. Also observed carnitas past 7 day date marking requirement (12/10-12/16). CDI - PIC determined the milk was from yesterday and date marked the product. PIC voluntarily discarded the carnitas.

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. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed chile rellenos and cut lettuce cooling inside of reach-in and flip top units, respectively. Cut lettuce was filled over the brim and EHS observed an over abundant stack of chile rellenos. PIC explained that the products were prepped this morning at 11 am and then placed into the units for today’s services. CDI - Cut lettuce was divided into shallow pans, placed into an ice bath, chile rellenos also divided into smaller portions and both re-located to walk-in cooler for rapid cooling. *** De-escalation in points due to significant improvement since previous inspection.

REPEAT: 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 3x scoops stored inside container of stagnant water at guacamole cart. CDI - Scoops removed.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Observed pico de gallo (prep unit), poblanos and chicken taquitos (lowboy RIC) holding > 41 F. PIC stated that these were prepped 15 minutes prior to EHS arrival and placed into low boy unit. CDI - PIC took products to WIC to cool down quickly. EHS observed temperatures decreasing towards 41 F during inspection.

REPEAT: 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 container of cut lettuce cooling tightly covered in WIC at 70 F with no temperature change after 40 minutes. CDI - container uncovered and product placed in ice bath. Temperature began to decrease towards 41 F during inspection. Observed tightly covered containers of pico de gallo and poblanos and tray of stacked chicken taquitos > 41 F in low boy RIC. See temperature chart. PIC stated that these were made and placed into low boy unit when prior to EHS arrival. CDI - PIC relocated items to quickly cool in WIC. Products began to quickly drop towards 41 F during inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of margarita mix stored on floor in bar area. CDI - PIC moved item off floor.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers present in low boy RIC.

REPEAT: 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop handle in contact with food in dry goods bin. Observed scoop stored inside of water container at guacamole cart. CDI - Scoops removed.

5-501.17 Provide a covered waste bin in female restrooms. Observed uncovered waste bins in female restrooms. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.

REPEAT: 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed boxes littering outside of facility.

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed 3 dented cans on can rack. CDI - PIC removed cans for discard. - 0 -

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 opened milk without date mark. CDI - PIC discarded voluntarily. 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 cheese dip (5/22) and shredded cheese (5/19) held past 7 day date marking. CDI - PIC voluntarily discarded items. - 1.5 -

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 salsa birria and salsa fajita cooling tightly covered in reach in cooler. Observed beans cooling in melted ice bath. CDI - Salsas uncovered, ice added to beans. - 0.5 -

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handle on scoop stored in lettuce, observed scoops stored inside of sugar bin. Observed scoop stored inside of water container at guacamole cart. CDI - Scoops removed. - REPEAT - 0.5 -

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed boxes littering outside of facility. - 0 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone charger stored inside of container of wrapped tortillas. 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drinks stored commingled in reach in cooler. Observed employee food stored on surface at bar area. CDI - Drinks discarded. - 0.5 -

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs and raw beef stored above containers of salsa in walk in cooler. CDI - PIC rearranged storage order. - 1.5 -

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed two deep containers of spices without label. - 0 -

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of margarita mix stored on floor in bar area. CDI - PIC moved item off floor. - 0 -

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets reading 0ppm chlorine sanitizer. CDI - PIC refilled sanitizer to proper concentration. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on prep surface. CDI - PIC moved wiping cloth to sanitizer bucket. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on floor. - REPEAT - 1 -

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensils at guacamole cart stored in water. Observed scoop with handle stored inside of beans. CDI - PIC replaced with dry container and clean utensils. Scoop removed. - 0 -

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed tiles missing from floor beneath grill. PIC stated they have called someone to fix floor. - 0 -

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee clean off soiled glove with surface-sanitizing wipe and continue with food prep. CDI - Employee washed hands and donned new gloves. - 0 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Oberved beef tips (119F) and Queso (64F) hot holding below 135F. CDI - Items were reheated to 165 or above before being placed back into hot holding. - 1.5 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed guacamole (53), Pico de Gallo (50F), Chicken tacos (50F), and Tamales (48F) in prep unit holding above 41F. CDI - Items were moved to WIC to rapidly cool. This is the facility's fifth cold holding violation in a row. A risk control plan has been implemented. EHS will follow up weekly to ensure compliance. - REPEAT - - 3 - * No sign due to Covid-19 Pandemic

3-501.13 Use approved thawing methods. Observed carnitas thawing in prep sink without water running. CDI - PIC turned on water. - 0 -

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on counter top in server station. CDI - Wiping cloth moved to sanitizer bucket. - 0 - 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed one wiping cloth bucket stored on the floor. - REPEAT - - 0.5 -

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food items stored on prep surface in server station. CDI - Items removed. - 0 -

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Some water bottles stored on shelves above prep tables.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cold holding flip top unit was not working. Foods recorded above 41F (see attached). PIC stated unit was worked on yesterday and adjusted cold holding knob. PIC will monitor unit and will hold foods on TPHC until repaired. VR. This is facility's 4th cold holding violation in a row. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Cheese and milk did not have a date mark. Overall, good date marking practices. CDI- Dated.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Bleach sanitizer recorded too strong. CDI- Diluted.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Some flies observed in kitchen.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. One sanitizer bucket stored on floor.

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. Ceiling vents in need of cleaning.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee (dishwasher) wash hands and turn off faucet with bare hands. CDI - Educated employee on proper handwashing. Employee rewashed hands.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed guacamole with tomatoes drop 0 degrees in 30 minutes. CDI - Items were taken to cool in freezer. Items reached 40F. Items cooling from room temperature must cool in 4 hours at a rate of 0.12 degrees per minute.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed all items in WIC (diced tomatoes, salsas, chile rellenos, chipotle sauce, shredded lettuce, shredded cheese, chicken) maintaining temperatures of 42F-43F. The thermometer on the outside of the WIC read 43F, but the ambient air temperature of WIC is 37F at the warmest part of the cooler (at the door). Cooler could have been in the defrost cycle and is cooling back down. CDI - PIC called repair person for defrost schedule. PIC set the temperature of WIC lower and the repair person will arrive later to fix the defrost cycle. VR to be done by 1/18/20 to verify WIC is maintaining proper temperatures. Also observed fried peppers in reach-in unit at 45F since last night. CDI - Items voluntarily discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility keeping multiple salsa dispensers on ice on time control, but salsas are maintaining temperatures of 52F. PIC stated they discard items after 4 hours, but unable to provide written procedures. Items are also not time stamped. CDI - Items time stamped. TPHC template provided.

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 REPEAT. Observed large 10-inch deep plastic containers of chipotle sauce and queso blanca at temperatures of 44F and 52F in cooling process in WIC. CDI - Items cooled down in ice bath and are being stirred.

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 two pans of queso that cooling in walk-in cooler. Over 13 minutes, there was no change in temperature of product. CDI- Pans were placed in a large ice bath, with a spoon, and further cooled. Cheese cooled in to 68 F within three minutes of being placed in ice bath and stirred.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico de galo, sour cream, guacomola, and carnitas, and milk that were holding at temperatures above 41 F. CDI- Carnitas and milk were discarded into trash. Other items were allowed to further chill.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle near 3-comp sink that were not labeled. CDI- bottles was labeled by PIC.

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 pans of queso cooling in walk-in cooler. The pans were four inches deep with product. Do not fill pans so deep with product that is very thick such as refried beans and queso. CDI- PIC split items from two pans into four pans. REPEAT

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed buckets of sanitizer with wiping cloth stored in the floor near kitchen area. CDI- buckets were set on bottom shelf of prep table.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers near 3-comp sink that were stacked wet. CDI- containers were seperated, and allowed to air-dry.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of refrigeration units, oven, fryers and grill in kitchen area.

5-501.17 Toilet Room Receptacle, Covered - C Cover trash receptacles in women's room used for sanitary napkins.

2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. Observed personal multiple personal drinks stored on shelf-counter tops.

4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer recorded at 0ppmn at dish machine. CDI- Machine primed and solution recorded at 50ppm. Use test strips to check machines.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple food products recorded above 41F (see chart). Unit appears not to functionin properly as internal thermometer read 49-51F. CDI- Food placed on TPHC. Technician arrived on site to repair unit. VR to assure compliance.

7-208.11 Store labeled, first aid supplies to prevent contamination.-P Box of band-aids stored on dry storage shelf. CDI- Moved.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Improper cooling of lettuce observed. Cooling in large plastic tub. CDI- Portioned out into shallow pans and added ice (see chart).

6-501.111 Keep the premises free of insects, rodents, and other pests. Multiple flies located in back of kitchen. Keep kitchen clean and doors closed.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Wet wiping cloths stored on bar area. Keep in sanitizer buckets.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Minor wet stacking obvserved of cups in bar and metal containers.

4-501.11 Maintain equipment in good repair. Door to main reach in cooler not working. Repair.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Facility in need of general cleaning of NFCS such as shelves, walls, exterior of equipment, etc

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed queso holding below 135F (see chart). CDI- Re-heated (see chart).

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf In-house made pico prepared and cooling improperly; observed cooling in deep metal pan with lid on. CDI- Lid removed, active stirring to take place.

2-402.11 Use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee prepping tortillas not wearing a hair restraint.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Personal clothing stored on can rack and ice machine in bar area. REPEAT.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observed employee filling large bucket of water at handsink. CDI- Re-directed employee to other sink. Do not use handsinks for any purposes other than handwashing. REPEAT.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Dessert flan in WIC was not covered. CDI- Covered.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice in hot holding unit recorded below 135F (see chart). CDI- Discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. One bug spotted in container of pinto beans. CDI- Bug and beans discarded.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. One knife stored under box. CDI- Knife brought to dishwasher.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Microwave was dirty.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Personal keys stored on ice machine.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee not wearing gloves will handling ready to eat food. CDI-Instructed for the employee to hand wash and put on a clean pair of gloves. The product was discarded.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a pan being stored in the hand sink. CDI-The pan was removed. Do not store product in the hand washing sink. REPEAT.

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 45F. -P Observed the cheese sauce drop about 5 degrees within 45 minutes. This is not fast enough. CDI-The employees will stir the product every 10 minutes or so to help with the cooling process.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed the plastic container holding the tortilla containers with food buildup. CDI-The containers were brought back to the dish machine to be cleaned.

5-205.15 Maintain a plumbing system in good repair. Observed leaks coming from the faucet at the 3-compartment sink. Have repaired.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no

2-301.14 When to Wash - P - Observed dishwasher handle soiled equipment then handle clean equipment without washing their hands in between.

5-205.11 Using a Hand washing Sink-Operation and Maintenance - PF - Hand washing sinks shall only be used for hand washing and accessible for employee use. Observed spoon stored in hand washing sink. CDI, operator removed spoon from hand washing sink.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed ground beef stored with raw chicken boxes in walk in unit. Observed unwashed produce, peppers and cilantro stored over flan and margarita mix in walk in unit. Observed peppers with cheese stored below open bag of scallop in reach in freezer. CDI, foods relocated for proper storage.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed several salsa pitchers stored as clean but soiled with food debris. CDI, equipment relocated for cleaning.

7-201.11 Store toxic materials to avoid contamination. -P - Observed Ajax stored on dish machine. CDI, operator relocated chemical for proper storage. 7-102.11 Common Name-Working Containers - PF - Observed spray bottle that PIC stated was grill cleaner. CDI, employee labeled sanitizer as required.

3-307.11 Miscellaneous Sources of Contamination - C - Observed soiled equipment stored on prep sink where shrimp was thawing. Soiled equipment removed by PIC.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth on prep table at bar.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop stored in between uses on soiled cloth.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed metal pans being wet stacked above 3 compartment sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed broken glass stored on bottom of unit where glassware was stored at bar.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw steak stored over ready to eat food in walk in cooler. CDI, foods relocated for proper storage. Repeat.

3-403.11 Reheating for Hot Holding - P - Use proper methods for reheating. Observed queso in reheating process held on hot holding steam well and hot hold equipment. CDI by instruction. Reheating shall be accomplished within 2 hours.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed 3 containers of queso hot held below 135 degrees F . CDI, queso relocated for reheating.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed white sauce that had ingredient that was required to be kept refrigerated held at 53 degrees F on ice. Observed lettuce overstacked in prep refrigerator at 50 degrees F. CDI, operator voluntarily discarded lettuce overstacked and relocated sauce to rapidly cool.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice bowl used for transport stored in ice container with handles near ice. Observed tong handles in direct contact of food in low reach in drawer refrigerator below grill.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed knife held on soiled shelf in dry storage area and cups held in dispenser missing lid. 4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed plastic storage bins being wet stacked. Repeat.

4-501.12 Cutting Surfaces - C - Observed cutting board wearing and in need of resurfacing or replacement.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed damaged tile throughout kitchen and areas in need of grout to provide easily cleanable floor. Repeat.

2-301.14 Wash hands after activities that contaminate them. -P - Observed employee handle raw chicken and raw beef with bare hands and proceed to handle clean utensils without washing their hands. CDI by instruction. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed employee not vigorously rub hands with soap for 10 to 15 seconds when washing hands. Observed same food employee dip gloved hands in sanitizer at grill. CDI by instruction on proper handwashing.

3-301.11 Preventing Contamination from Hands - P,PF - Observed employee touch cheese in prep unit with their bare hands. CDI, cheese voluntarily discarded.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed ground beef stored above shell eggs in walk in unit. Observed unwashed produce stored over ready to eat foods in walk in unit. CDI by instruction to relocate foods.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed stack of bowls and 2 pitchers stored as clean but soiled with food debris.

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 45F. -P Observed cooked beef cooling from night before at 49 degrees F.DI, food voluntarily discarded by PIC.

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 container of chili with a date of preparation of 6/22/17. Observed carnitas with a date of preparation of 6/19. Observed open container of milk not date marked and opened yesterday morning according to PIC.

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 deep container of beef cooling from night before according to employee at 49 degrees F.CDI, food voluntarily discarded. Repeat. VR to ensure that risk control plan is created for cooling violations.

3-307.11 Miscellaneous Sources of Contamination - C - Observed employee use same spatula for raw chicken and raw beef at grill.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed stacks of metal pans being wet stacked on storage shelf above 3 compartment sink.

6-201.11 Floors, Walls and Ceilings-Cleanability - C - Observed areas of floor in need of repair and grout. Observed soil accumulating on walls and floors of kitchen.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed 1 food employee fill metal container at handwashing sink.

3-202.15 Package Integrity - PF - Observed 1 heavily dented can of tomatoe puree on rack. CDI, can removed product from use.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed chemical dish machine not reaching required sanitizer concentration to sanitize equipment and sanitizer container was low. CDI, operator placed new sanitizer container and equipment now providing required concentration. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed can opener stored as clean but soiled with debris. CDI, can opener relocated to 3 compartment sink for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed cut tomatoes, cut lettuce, pico in flip top prep unit above 45 degrees F. Observed beef and chicken in lower drawer unit above 45 degrees F. CDI, operator transferred foods to rapidly cool. PIC contacted Alpha and Omega refrigeration while on site and are scheduled to arrive this afternoon. Verification required by 8/1 to ensure equipment is repaired and holding required temperature. Operator instructed to not store TCS foods in unit until repaired. PIC stated he will utilize ice baths.

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 spinach dip with date of preparation of 6/9, and tamale with date of preparation of 6/14. CDI, operator voluntarily discarded foods.

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 beans cooling in deep container. CDI, beans relocated to shallow containers to rapidly cool

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths hung near handwashing sink behind bar. Observed 1 deep container of beans cooling in walk in cooler. CDI, operator transferred beans to 2 shallow containers to rapidly cool. Improvement made since previous inspection.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed chip huskee container lids with hole and damage. Observed drawers of refrigerator below grill loose and not completely closing. Repair.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified PIC on site upon arrival. CDI by instruction. Repeat.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf - Observed food employee touch cooked food when container removed from walk in cooler. CDI by instruction.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed some salsa and dressing containers stored as clean in but soiled with food debris. CDI, foods relocated to rapidly cool.

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 45F. -P - Observed several large containers of cheese dip cooling from night before between 48-55 degrees F. CDI, cheese dip voluntarily discarded by PIC.

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 pico, and cheese dip cooling in covered containers in walk in cooler. CDI, cheese dip voluntarily discarded and covers removed from pico as pico was recently prepared. Repeat.

4-803.11 Storage of Soiled Linens - C - Store soiled linen in washable laundry bag or cleanable container. Observed soiled towel around waist of food employee and one on counter surface.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed 1 split gasket on door of low reach in refrigerator below grill and refrigerator not closing all the way. Observed flip top prep unit door hinge broken. Repair.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed sticky residues and debris on outside lids of chip containers.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified PIC on site during inspection. CDI by instruction. Repeat.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed employee not able to demonstrate that effective employee health policy was being followed. Cdi by instruction.

/4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be clean to site and touch. Observed soil accumulation on blade of can opener. CDI, employee relocated can opener for cleaning. Improvement made since previous inspection.

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 45F. -P - Observed large container of cooked beans, large container of cooked beef and 3 containers of queso prepared the day before but above 45 degrees F. CDI, operator voluntarily discarded all foods and proper cooling methods discussed with PIC.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF - Observed menus updated but asterisk also on chicken, shrimp and fish items that operator stated that were not served undercooked. Operator instructed to update menu if they are not served undercooked. Verification return to ensure menu is corrected.

7-201.11 Separation-Storage - P - Store toxic substances so that contamination of equipment is prevented. Observed Ajax stored on shelf over fryer oil. CDI, Ajax relocated.

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 queso, cooked beef, and beans cooling from previous day in deep covered containers. CDI, foods voluntarily discarded by operator.

4-204-112 Temperature Measuring Devices-Functionality - Temperature measuring devices shall be installed in hot and cold holding equipment for TCS foods. Observed temperature gauge not working and no temperature gauge provided in hot box.

3-304.14 Wiping Cloths, Use Limitation - C - Wet wiping cloths shall be stored in sanitizer in between uses. Observed several wet wiping cloths stored on prep tables throughout kitchen. Repeat.

4-501.12 Cutting Surfaces - C - Cutting surfaces shall be smooth and easily cleanable. Observed a cutting board with heavy scarring and pitting. CDI, operator removed cutting board from use.

4-501.14 Warewashing Equipment, Cleaning Frequency - C - Warewashing equipment shall be cleaned as often as necessary to keep them clean. Observed soiled equipment and other soils and debris accumulating on clean drain board of 3 compartment sink and container storing clean salsa and dressing containers.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed soil accumulating on top of dish machine and shelving.

2-102.12 Certified Food Protection Manager - C- At least one person in a managerial capacity shall be on site at all times and be an ANSI accredited certified food protection manager. Observed no certified PIC on site during inspection.

2-301.14 When to Wash - P - Wash hands after activities that contaminate them. Observed food employee touch soiled towel on waste and then handle clean equipment. CDI by instruction.

6-301.11 Handwashing Cleanser, Availability - PF - Handwashing cleanser shall be available at each handwashing sink. Observed no hand soap at handwashing sink behind bar. CDI, opera.tor provided handwashing soap.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal food so that cross contamination is prevented. Observed raw chicken with commercial packaging removed stored over beef in reach in freezer. Observed shrimp stored over ice cream in reach in freezer. CDI, foods relocated for proper storage.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Clean equipment at proper frequency. Observed ice machine accumulating soil. Repeat. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be clean to site and touch. Observed food debris and soil accumulating on blade of vegetable press and equipment below table. Observed can opener stored as clean but soiled with food debris. CDI, can opener relocated for cleaning.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be hot held at 135 degrees F and above. Observed 1 container of rice hot held at 91 degrees F in warmer. Operator stated food were in unit overnight and voluntarily discarded rice.

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 1 container of beans and a large container of cut lettuce that was prepared yesterday morning not date marked. CDI, operator voluntarily discarded foods.

2-301.11 Keep hands and arms clean.-P - Observed undercooked steak on menu and not asterisk or otherwise identified via consumer advisory on to-to menu and cooked to order according to food employee. Observed food items on in-house menu without complete consumer advisory. Repeat.

3-304.14 Wiping Cloths, Use Limitation - C - Wet wiping cloths shall be stored in sanitizer in between uses. Observed wet wiping clohs stored on counter surfaces and equipment behind bar.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Equipment shall be air dried after cleaning. Observed several plastic containers and metal pans being wet stacked in facility. Repeat. 4-803.11 Storage of Soiled Linens - C - Store soiled linen properly. Observed soiled linen on waist and aprons of food employees.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed soil accumulating on bottom of freezer behind bar where glassware was stored. Observed soil and debris accumulating on shelving and top of chip containers in kitchen. Observed grease accumulating in fryer unit. Observed soil and tin foil no top of oven unit.

6-201.11 Floors, Walls and Ceilings-Cleanability - C - Floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed some floor damage in kitchen. 6-501.12 Cleaning, Frequency and Restrictions - C - Physical facility shall be clean as often as necessary to keep them clean. Observed soil and debris accumulating on floor of kitchen and hard to reach areas under equipment.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Ice machines shall be cleaned at proper frequency. Observed ice machine accumulating black and pink soil residues. Clean. Ensure equipment is properly washed, rinsed and sanitized. Observed dish washer wash and rinse spoon and place in clean equipment without sanitizing. Observed dishwasher wash and rinse with detergent and relocate dishes to clean drainboard of dish machine without santiizing. CDI by instruction.

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 queso not date marked in walk in cooler. Observed a can of cut tomatoe and black bean not date marked and stock not date marked in reach in refrigerator. CDI, operator voluntarily discarded items. Improvement made since previous inspection.

•3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed combination with over easy eggs offered on menu without a consumer advisory. CDI by instruction. Provide required consumer advisory by next inspection.

7-207.11 Restriction and Storage-Medicines - P,PF - Observed Ibuprofen and vitamins stored with condiments on dry storage shelf. CDI, medicines and supplements relocated.

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 beans and TCS food cooling in improper ice bath. Ensure that employees are effectively stirring foods and ice is around containers to facilitate heat transfer.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Observed no small diameter probe thermometer availble for use. Verification required to ensure that facility has proper thermometer.

3-307.11 Miscellaneous Sources of Contamination - C - Protect food from miscellaneous sources of contamination. Observed drink mix stored under paper towels and soap behing bar.

4-803.11 Storage of Soiled Linens - C - Store soiled linen properly. Observed soiled linen stored on counters and cutting boards. 4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed several metal pans and plastic containers being wet stacked in facility.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep eqipment in good repair. Observed splash guard cracked at bar where installed. Observed soap dispenser over 3 compartment sink. Relocate and use 3 compartment sink for washing of glasswhere if needed.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed food debris collecting in bottom of containers where utensils were stored. Observed some debris and soil accumulating in shelving in kitchen.

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P - Observed food employee turn faucet off with their bare hands after handwashing. CDI by instruction.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing. Obwerved facility utilizing the 3 compartment glass warewashing sink to wash hands according to food employees. 6-301.12 Hand Drying Provision - PF - Observed no paper towels available at handwashing sink and paper towels at 3 compartment sink. CDI, operator relocated disposable towels.

3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw chicken removed from commercial packaging and stored over raw beef in reach in freezer. Observed raw chicken boxes stored over produce in walk in cooler. CDI, operator relocated foods in freezer for proper storage and cut boxes so that raw chicken boxes were not located over produce.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Ice machines shall be cleaned according to manufacturers recommendations or at least enough to prevent an accumulation of soil. Observed soil residue accumulating on ice shield of ice machines. Observed blade of can opener soiled with dried food debris. Observed sweet tea urn nozzle soiled with residue. CDI by instruction and operator relocated equipment for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed cut lettuce recently prepared and over chill line along prep line. CDI, operator removed lettuce and relocated food to walk in cooler to rapidly cool. CDI, improvement made since previous inspection.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Observed 3 containers of beans, sauce made with heated peppers, and a container of chilies that were ready to eat and held over 24 not date marked. CDI, operator voluntarily discarded all foods. Observed large container of beef not date marked in reach in refrigerator. Observed pulled chicken and other items that employees stated were prepared the night before not date marked. CDI by instruction. Ensure proper date marking procedures are being followed.

7-102.11 Common Name-Working Containers - PF - Observed 1 spray bottle of degrease not labeled. CID, operator labeled spray bottle of degreaser. 7-201.11 Separation-Storage - P - Observed glass cleaner spray bottle stored on shelf with single-service straws. CDI, glass cleaner relocated for proper storage.

4-202.11 Food-Contact Surfaces-Cleanability - PF - Multiuse food contact surfaces shall be designed and constructed to be free of any cracks, chips. Observed 1 fryer basket in poor repair. CDI, operator removed fryer basket from use. 4-402.11 Fixed Equipment, Spacing or Sealing-Installation - C - Re-seal handwashing sink back to wall. Observed handwashing sink near grill removed from wall less than 6 inches and not sealed.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed shelving soiled with food debris and other soil throughout facility. Observed tops of food storage plastic container bins accumulating heavy soil residues. Clean.

6-201.11 Floors, Walls and Ceilings-Cleanability - C - Floors, walls , and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed some floor damage throughout kitchen.

6-202.11 Light Bulbs, Protective Shielding - C - Observed lights out in several areas of kitchen and some ceiling tube lights missing protective shielding.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P - Observed an employee use bare hands to assemble tacos. CDI - PIC instructed the employee to throw them away and wash his hands and put on gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed salsa in the walk in cooler at 54F and salsa on ice at 61F. CDI - both items were discarded. Recommended TPHC for the salsa on ice. Paperwork left with PIC

Repeat violation - 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 a container of salsa not dated. PIC stated it was made a couple days ago. Salsa discarded. Observed an open container of milk with no date. CDI - PIC discarded. Observed a cut cabbage head with no date, PIC discarded.

General Comment - 6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed a dead roach in the kitchen. Keep up with regular pest maintenance.

Repeat violation 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Observed handles of scoops down in all spices on the spice rack.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed metal and plastic containers stacked wet. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - Observed a dirty mop bucket stored beside clean items on a drying rack. CDI - PIC moved the mop bucket and is storing it somewhere else.

2-301.14 Wash hands after activities that contaminate them.-P Observed employee wipe his hands on a soiled cloth tucked in his apron two times. CDI by instruction, hands were washed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a soiled food processor blade stored clean with dried food debris on it. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed one sanitizer bucket at 0ppm concentration. CDI- bucket was emptied and refilled to proper concentration.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed spinach queso sauce on the steam table at 116F. CDI- sauce was reheated on the stove to above 135F.

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 shredded pork in the walk in cooler not dated and salsa in a reach in cooler not dated. PIC stated both items will not be used within 24 hours. CDI- datemarks added.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two sanitizer buckets not labeled. CDI- labels were added. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed multiple cans of RAID insecticide that are not approved for commercial food service. CDI- insecticides will be removed from the premises.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed 5 dry wiping cloths stored on cutting boards with visible food debris on them.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed 4 scoops with handles stored in herbs and spices on a dry storage rack.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans and large white plastic bins stacked while wet.

•4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed three cutting boards with heavy scoring. One cutting board was located at the bar (yellow), another cutting board was affixed to the flip top prep. cooler, and the third cutting board was stored under a preparation table (red).

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed soiled shelving in the walk in cooler and two soda gun holsters located at the bar with visible debris in them.

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 the wall behind a chemical storage shelf beginning to corrode and the paint was beginning to peel. Observed tile grouting beginning to deteriorate throughout the kitchen. Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed absorbent, acoustic ceiling tile above the bar.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed two dusty ventilation ducts above a food preparation sink and above a food preparation table.

6-301.12 Hand Drying Provision - PF. Each handsink shall be provided with disposable towels or other effective means to dry your hands. Observed no paper towels at hand sink in kitchen. CDI by refilling dispenser with paper towels.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Food shall be protected from contamination by storing the food in packages, covered containers, or wrappings. Observed 3 drink pitchers at different wait stations throughout the facility without proper coverings on them. CDI by covering them with aluminum foil.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces shall be clean to sight and touch. Observed vegetable dicer with food debris on it stored clean and a large can opener with food debris on it stored clean. CDI by rewashing both items.

3-305.11 Food Storage-Preventing Contamination from the Premises - C. Food shall be stored at least 6 inches above the floor. Observed sauce buckets being stored on the floor in the walk in cooler.

4-202.11 Food-Contact Surfaces-Cleanability - PF. Food contact surfaces shall be smooth and free of breaks, cracks, chips, and similar imperfections. Observed one cracked and burned plastic container. CDI by discarding.

3-501.15 Cooling Methods - PF Shredded cheese being cooled in line prep cooler, steak used during lunch being cooled tightly covered in reach in cooler, container of tamales being cooled on top of ice, large containers of salsa being cooled in ice bath but containers do not cover the sides, Queso and diced tomatoes being cooled in walk in cooler tightly covered and stacked.m Operator advised that food items are prepared the day of service or sometimes the evening prior for the next day's lunch service. CDI- all cooling methods corrected.

3-302.12 Food Storage Containers Identified with Common Name of Food - C. Dry seasonings, mixes, oils, and sauces at cook line and wait staff station not labeled per rule. CDI- verbal correction; labeling is needed.

3-304.12 In-Use Utensils, Between-Use Storage - C. Scoop handles for rice, beans, and ice at the bar stored down in the food items. CDI- storage corrected.

4-101.19 Nonfood-Contact Surfaces - C. Utensil shelving corroding, lower wall damage at back prep area. Repair all damaged areas.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Cleaning of door tracts/ gaskets of bar coolers, fan shield, shelving in the walk in cooler is needed.