BALEADA BAR & GRILL

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs being stored above peeled chayote in WIC during inspection. CDI - Employee corrected storage order during inspection. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 cut cabbage cooling in deep, covered, and stacked plastic containers in WIC during inspection. Cabbage was not cooling hastily. CDI - Cabbage split into more containers and left uncovered in WIC. Cooling hastened. 0.5 pts. 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 .

4-501.11 Maintain equipment in good repair. Observed various shelving units throughout kitchen rusting during inspection. Repair or replacement necessary. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones being stored in conjunction with customer foods and above prep table during inspection. CDI - Employees retrieved phones to keep on their person during inspection. Repeat. 0.5 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at dish machine dispensing at 0ppm chlorine during inspection. Sanitizer dispenser observed to be attached to a rinse aid chemical reservoir. CDI - Sanitizer dispenser attached to proper sanitizing chemical and flushed of previous chemical. Sanitizer dispensing at about 100ppm chlorine. EHS directed PIC to sanitize all dishes recently run through dish machine in three compartment sink. 1.5 pts. 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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee pours being stored in conjunction with customer foods in dry storage area. CDI - Purse moved to appropriate location. 0 pts.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw pork chops stored above limes in the walk-in cooler. CDI - Pork was moved to the lower shelf.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer buckets with no labels. CDI - Manager labeled during inspection.

REPEAT 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw meat thawing on a counter. CDI - Products were placed under cold, running water.

6-501.111 Keep the premises free of insects, rodents, and other pests. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed two live cockroaches and one dead cockroach.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in a 0ppm Quat sanitizer bucket.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a scoop for cooked rice with the handle in the product.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacked dishes.

REPEAT 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed cups stacked high by the register that were out of their protective packaging.

REPEAT 4-502.11(A) Maintain utensils in good repair. 4-501.11 Maintain equipment in good repair. Observed utensils with melted handles. Observed rusting shelves in the walk-in freezer. Improvements made from previous inspection due to walk-in cooler shelves being replaced.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed broken lids on the dumpster.

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 cracked tiles inside of the walk-in cooler.

REPEAT 6-303.11 Provide required lighting intensity. Walk-in coolers and freezers require 10ft candles of light. Observed 1ft candle of light in the walk-in freezer and 5ft candles of light in the walk-in cooler.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed an employee handle raw meat and then attempt to wash hands with gloves still on. CDI - Employee was corrected, removed gloves and rewashed hands.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee handle raw meat and then wash hands with gloves on to continue working. CDI - Employee was corrected and discarded gloves. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw bacon stored above cheese in the reach-in cooler. Observed open containers of raw meat stored above fries in the walk-in freezer. CDI - Bacon was moved to the bottom shelf. Fries were moved to the top shelf.

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 Chicken Wings and Taquitos in the bottom of a prep cooler with no date marks. Bulk items were date marked in the walk-in cooler. CDI - Manager date marked the prep cooler items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of chemical with no label. CDI - Employee labeled during inspection.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed pork chops thawing in a container of still water. CDI - Running, cold water was added to the pot.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a large amount of produce boxes stored on the floor.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed boxes of single-service items stored on the floor of the back storage room. Observed cups stacked high by the register that were out of their protective packaging.

REPEAT 4-501.11 Maintain equipment in good repair. Observed rusting shelves in the walk-in cooler and walk-in freezer.

6-303.11 Provide required lighting intensity. Walk-in coolers and freezers require 10ft candles of light. Observed 1ft candle of light in the walk-in freezer.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the dishwasher washing with 0ppm chlorine. CDI - Machine was primed and began to sanitize at the appropriate concentration.

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed missing asterisks for raw oysters. CDI - Manager placed asterisk stickers on the menus during inspection.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P 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 a spray bottle of pesticide in storage that is not rated for commercial food service. Observed a sanitizer bucket sitting on top of a prep surface. CDI - Bucket was placed on a lower shelf and pesticide was removed from the establishment.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in a sanitizer bucket with 400-500ppm chlorine. CDI - Sanitizer was diluted to the appropriate concentration.

4-501.11 Maintain equipment in good repair. Observed rusting shelves in the walk-in cooler and walk-in freezer.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open grease bin door.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures or kit for vomit/diarrheal. CDI- Gave education and written procedures to establishment. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand washing sink in dish room. CDI - PIC provided paper towels and stated the equipment is broken. 6-301.14 Post a handwash sign at each handsink Observed no hand washing signs in male/female restrooms that employees use. CDI - EHS provided signs for establishment.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed baskets of molded cucumbers in WIC. CDI - PIC voluntarily discarded entire basket of cucumbers.

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 cooked chicken in WIF without any date or labeling. PIC stated chicken was cooked yesterday. CDI -EHS allowed PIC to date marking 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several nats and flies throughout establishments kitchen area. PIC stated they have pest control come every month. Frequency needs to be more.

4-501.11 Maintain equipment in good repair. Observed WIF door handle broken off. 4-501.11 Maintain equipment in good repair. Observed WIC door not fully closing to gasket issues and WIC door is rusted. PIC stated both doors are being replaced soon.

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 gaskets on refrigeration units accumulating food debris. Observed cookline equipment: fryers accumulating oil under the unit. Clean and maintain to prevent attracting pests. 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 alummiun sheets being used to cover lower shelving of prep tables with heavy food built up. CDI -PIC removed alimmiun sheets.

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 holes around pipes entering from the walls into the kitchen. Seal holes to prevent pest entry.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave cavity in need of cleaning. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine sanitizer not at proper concentration. 3 day verification required. -1.5pts- 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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one large brown crawling insect and two small flying insects. Contact pest control company to treat. REPEAT -2pts-

3-302.15 Wash fruits and vegetables prior to use. Observed halved avocado on prep top with sticker still on skin. Remove stickers during washing process. CDI- PIC voluntarily discarded avocado.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacles in female restroom. -0pts-

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 holes in ceiling tiles throughout kitchen and black stained ceiling tiles near cook line. PIC stated they have bought the materials to fix and replace ceiling tiles and that it will be done by next inspection. No point escalation this inspection due to this circumstance. If not fixed by next inspection, points will be escalated. -.5pts- REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed sealed canned and bottled drinks on top shelf over food in freezer. CDI- PIC moved drinks to bottom shelf.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed the following priority item during my inspection: when to wash hands, see item # 8. CDI - see corrective action under #8m provided education. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed food handlers with gloves and prepping food at the cookline, touching food then moving to another tasks like opening equipment and touching fryer baskets. Explained to the PIC when changing tasks and donning new gloves food handler shall wash their hands. CDI - Food handlers removed their gloves and properly washed their hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels were available in the handsink in the dishmachine area however the dispenser was not working. CDI - PIC repaired the dispenser.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live mouse behind the cookline area near corner crates. Observed crates being used to elevate food supplies off the ground around the kitchen area. Remove the crates and provide shelving so that the floor can be easily seen and easily cleaned on a regular basis. This will also help with preventing pest harborage. Compliance visit to ensure pest issue is under control and the source is determined.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knives being stored in between prep top cooler.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed dishwasher towel drying plates right after sanitizing in the dishmachine. CDI- provided education to the employee and explained that the sanitizer needs a certain number of minutes to have contact time with the food contact surface to effectively sanitize.

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 gaskets on refrigeration units accumulating food debris. Observed cookline equipment: fryers accumulating oil under the unit. Clean and maintain to prevent attracting pests.

5-502.11 Waste receptacles shall be emptied at a frequency to preclude strong odors or pest harborage. Observed ground around the grease barrel in need of cleaning. Grease on the ground. Clean to prevent attracting and harboring pests.

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 ceiling panels over the walk in cooler, over the food prep sink and prep tables stained black. Observed a few missing ceiling panels over the dry food storage shelf and entrance to the prep area and over the drink reach in cooler. Replace the missing ceiling panels and replace all the black stained ceiling panels. Observed holes around pipes entering from the walls into the kitchen. Seal holes to prevent pest entry.

6-303.11 Provide required lighting intensity. Observed lights under the hood system not functioning. Repair to provide adequate lighting.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Manager with ServSafe certification was not present until middle of inspection. At least 1 employee with active ANSI food protection manager certification shall be present during all hours of operation. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf PIC states that ceviche on menu is served raw. No parasite destruction information at establishment for the shrimp. VR - Verification required within 10 days that establishment acquires parasite destruction information, or if cannot be obtained, then establishment needs to cook the shrimp to at least 145F before serving.

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 Pupusas in upright cooler had 3-20 as date of preparation. PIC states these were prepared yesterday and this date is incorrect. CDI - PIC corrected date. REPEAT 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Ceviche is not marked as raw on the menu. VR - Verification required within 10 days that establishment adds asterisk beside ceviche on the menu to warn customers that is is raw.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. 5 dead roaches observed during inspection in kitchen. PIC states pest control comes monthly. Remove dead pests. No live pests observed during inspection. 0 pts.

4-501.11 Maintain equipment in good repair. Replace torn gasket on sandwich cooler door. PIC showed EHS receipt of purchase 3 months ago. // 4-502.11(A) Maintain utensils in good repair. Damaged pot observed in dish area. Pot has large dents and sharp angles that make it no easily cleanable. Discard pot. 0 pts.

5-205.15 Maintain a plumbing system in good repair. Spray arm at pre-wash sink beside dish machine is leaking and needs to be replaced. 0 pts.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed soiled plate stored inside kitchen hand washing sink. CDI - Utensil removed.

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 raw shrimp stored over ready-to-eat peas & carrots inside walk-in cooler. CDI - EHS educated and storage order corrected. 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. For more information on food storage order please visit: http://meck.co/FoodSafety Foods shall be stored according to their final cook temperatures and separated in a manner that does not allow for cross contamination. Observed raw foods inside of reach in unit not stacked according to final cook temperature. Raw beef was stored below raw chicken. CDI - EHS educated and foods re-organized during the inspection by PIC.

REPEAT: 3-501.14(A) Quickly cool cooked foods within 2 hours from 135 F to 70 F; and within a total of 6 hours from 135 F to 41 F. - 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed beans prepared on 9/18 that have not been removed from walk in cooler at a temperature of 61 F. Product did not meet cooling time and temperature needed within the set timeframe parameters. CDI - Product voluntarily discarded during the inspection.

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 various TCS foods last used on 9/18 registering > 41 F inside reach-in units. Refer to temperature chart. CDI - Products voluntarliy discarded.

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 dates on opened packages of commercially made chicken wings and french fries. PIC confirmed product first use dates as 9/18. CDI - Items date marked.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats at dry storage and bar and > 10 live cockroaches throughout the premises. Be vigilant in efforts to further control the spread of pests.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bag of carrots and container of sliced plaintains stored on the ground inside the walk-in cooler. Ensure that foods are stored at least 6 inches off the ground. CDI - Items relocated to shelving units. 3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed container of cut cabbage and block of mozzarella cheese left unprotected without a lid or plastic cling wrap during the inspection. CDI - Cut cabbage covered and cheese voluntarily discarded.

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 rusty shelves in dry storage areas and inside walk-in cooler. Replace or re-spray rusty shelving to meet corrosion resistant materials. REPEAT: 4-501.11 Maintain equipment in good repair. Observed torn gaskets at walk-in cooler and reach-in units. Repairs needed.

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 holes on wall above prep table and below kitchen hand sink. Repairs needed.

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 clean glass mugs inside dish pit. 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 shelving next to microwave.

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 please visit: http://meck.co/FoodSafety 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 . Observed chicharrones and fried chicken prepared on 6/21 that have not been removed from walk in cooler today at a temperature of 54.5F and 52.0F. Neither of the two foods met cooling time and temperature needed within the set timeframe parameters. CDI- Both were discarded during the inspection by person in charge.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F 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 queso block cheese inside of the prep unit at a temperature of 44.7F. Queso cheese was recently sliced and placed directly inside of the prep unit. CDI- Cheese was placed inside of the reach in unit to cool.

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 Cooling shall be accomplished in accordance to time and temperature by using one of the following methods: ice baths, rapid cooling equipment, breaking foods down in to smaller portions, or stirring wands. Observed pico de gallo at 64.9F with the lid tightly attach in a bulk sized container. Observed chicharrones and fried chicken fail to meet cooling due to lids being tightly attached and cooling in bulk amounts. Cheese must be cooled in walk in or reach in unit, not prep unit due to open air environment with constant opening and closing.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead roaches in dry storage area. Observed gnats and flies throughout the kitchen. Be vigilant in efforts to control the spread of pests. Ensure that pests are being removed regularly to prevent attraction of other pests. Recommended a higher frequency of pest control visits.

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 some rusty shelves in dry storage areas. Replace or respray rusty shelving to meet corrosion resistant materials. 4-501.11 Maintain equipment in good repair. Observed torn gasket in some prep unit doors.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed broken and missing tiles in multiple areas. 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.

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 No procedures available on site. Food establishment shall work on their cleaning procedure. Use health department provided guide lines to help.

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. For more information on food storage order please visit: http://meck.co/FoodSafety Foods shall be stored according to their final cook temperatures and separated in a manner that does not allow for cross contamination. Observed raw foods inside of reach in unit not stacked according to final cook temperature. CDI- Raw beef was stored below raw chicken. Foods were reorganized during the inspection properly by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F 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 salsa inside of prep unit not cooled after being cupped and stacked too high. CDI- Salsa was moved to reach in unit to fully cool by PIC.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead roaches in dry storage area and in front of reach in unit main kictchen. Ensure that pests are being removed regularly to prevent attraction of other pests.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be effectively air dried. Upon arrival, observed waitress using napkins to dry silverware. Allow for silverware to be effectively air dried. Observed some wet bus containers tightly stacked on clean side of dish area. 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed dish washer drying some dishes with a dry cloth during the inspection. Ensure that team members are allowing dishes to air dry by pyramid stacking.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed broken and missing tiles in multiple areas.

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. For more information on food storage order please visit: http://meck.co/FoodSafety Foods shall be stored according to their final cook temperatures and separated in a manner that does not allow for cross contamination. Observed raw chorizo and raw shrimp both comingled stored in the same pan and stored above plantains. Ensure that foods inside of the walk in cooler aren't being co-mingled together. Both raw shrimp and chorizo were voluntarily discarded during the inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up and debris left attached to a few pans stored clean inside of the dish area. CDI-Pans with debris and build attached were moved to 3 comp sink to be washed, rinsed, and sanitized again. Ensure that food contact surfaces such as choppers stored attached to wall is also being cleaned at least once every four hours. Observed dried build up left attached. CDI- Moved to 3 comp sink.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Time/temperature controlled foods for safety have 4 hours to cool from ambient temperature. Observed salsa prepared yesterday at a temperature of 59F. Salsa was observed in a bulk container with the lid tightly sealed. CDI- Salsa was discarded during the inspection due to not meeting time/temperature parameters.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P All time and temperature controlled foods kept for hot holding shall maintain a temperature threshold of at least 135F or greater. Observed chicken store don counter(77F), refried beans(108F), and fish(113F) all below temperature threshold. CDI- PIC was explained the importance of maintaining temperatures and when to start the cooling procedure. Foods was discarded during the inspection.

3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P For more information please visit: http://meck.co/FoodSafety Observed shelled eggs stored out on countertop. CDI-Eggs had a internal temperature of 63F. Eggs were discarded during the inspection.

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 Cooling shall be accomplished in accordance to time and temperature by using one of the following methods: ice baths, rapids cooling equipment, breaking foods down in to smaller portions, or stirring wands. Observed salsa for chips at a temperature of 54F. Salsa was cooling from the day before. Salsa was stored in a bulk container with the lid tightly sealed. CDI-Salsa discarded during the inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats inside of the dish room. Be vigilant in efforts to further control the spread of pests.

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. Additional cleaning needed in some areas such as gasket channels and plastic crates that are holding flour. Some shelves also observed with debris left attached.

2-103.11(D,G,M) PIC shall ensure rules in the code for food safety and handling are met. -Pf Food Safety Checklist tool can be found at: http://meck.co/FoodSafety Person in charge shall demonstrate and display managerial control of the food establishment. PIC shall ensure that team members are effectively cleaning their hands. Observed PIC recontaminate their hands during a routine hand wash during the inspection. PIC shall ensure that employees are using proper methods to rapidly cool tcs foods. Observed two items cooling during the inspection too slowly. PIC shall ensure that employees are informed of their responsibility to report in accordance with law, to the PIC, information about their health and activities as they relate to diseases that are transmissible through food. PIC failed to identify any of the food borne illnesses and only 2/5 signs and symptoms. PIC was explained that these illnesses are transmissible multiple ways and food employees who suffer from illness shall be reported. During the inspection, observed multiple primary foundation violations relating to hot holding, cold holding, hand washing, cooling, and food contact surfaces.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf When asked, the PIC was not able to answer question dealing with food borne illnesses regarding the employee health policy. Employees have not been regularly briefed on their responsibility to report to management information about their health and activities as they relate to transmissible illnesses through foods.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed PIC wash hands in hand washing sink and use their bare hands to turn off hand washing sink during the inspection. No other hand washing was observed during change of tasks unless directly asked by PIC. Ensure that employees are washing their hands in between the changing of tasks such as entering the walk in cooler and walking outside. CDI- PIC rewashed hands when asked by REHS.

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. For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw tilapia stored over ready to eat caso(cabbage mix). Observed food inside of the walk in freezer such as cooked chicken stored below raw beef. Ensure that all foods are stored according to the final cook temperatures in the walk in cooler and walk in freezer when removed from commercial packaging. CDI- Foods were reorganized during the inspection according to their final cook temperatures.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build and debris left attached to some pots and pans during the inspection. Observed can opener with build up attached to the part that pierces the can. CDI-Pots and pans were moved to unwashed side of the dish room to be rewashed, rinsed, and sanitized again.

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 caso cooling inside of the walk in cooler at a temperature of 91F. After an hour and five minutes, caso had only cooled down 3 degrees. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed chopped lettuce cooling for an hour and five minutes during the inspection. Lettuce temperature had only dropped 3F during the hour cooling time. CDI- Both items were broken down in to smaller portions to cool at a faster rate.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Obseerved some hot held foods including fried chicken(80F), chicken on the grill(87F), steak on the grill (90F) and pork on the grill(102F).CDI- All of these items were reheated during the inspection except the fried chicken which was discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P For more information please visit: http://meck.co/FoodSafety] Observed chicken inside the reach in unit at 50F and eggs at 71F that were stored on the counter. CDI- Eggs were discarded during the inspection. Chicken was moved to walk in cooler to cool.

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 Cooling shall be accomplished in accordance to time and temperature by using ice baths, rapid cooling equipment, or breaking foods down in to smaller portions. Observed most foods cooling inside of the walk in cooler inside of bulk containers. CDI- Foods were found out of compliance for cooling time and temperature and was broken down in to smaller portions to rapidly cool the foods at a faster rate.

6-501.111 Keep the premises free of insects, rodents, and other pests. Gnats observed in back dry storage room and dish room. Be vigilant in efforts to further control the spread of pests. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door leading to dumpster with sunlight showing from underneath the door. Ensure that the entry and exits are protected from possible pest entry. Place weather stripping at the bottom of the door to help prevent pests entry.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed sugar stored on the ground in the dry storage area nearest to the grill. Ensure that these bags are stored at least 6 inches off the ground. . 3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed flour left unprotected without a lid or plastic cling wrap during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be effectively air dried. Upon arrival, observed waitress using napkins to dry silverware. Allow for silverware to be effectively air dried. Observed some wet pans tightly stacked on clean side of dish area.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service take out trays inside of dry storage stored on the floor. Ensure that these trays are stored in a clean dry location.

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 some rusty shelves in dry storage areas. Replace or respray rusty shelving to meet corrosion resistant materials.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open. Dumpster door shall be kept closed to prevent a possible harborage or attraction of pests. CDI- PIC closed dumpster door during the inspection.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed broken and missing tiles in multiple areas. 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 build up left attached to paper towel dispenser, light fixtures, some walls, and hand washing fixtures. Wall under 3 comp sink needed additional cleaning to remove buildup left attached.

4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF Observed chemical sanitizer dish machine with a 0 ppm concentration reading. Owner was able to fix dish machine during the inspection. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up and debris left attached to pans on air drying shelves. Dishes were moved to 3 comp sink to be washed, rinsed, and sanitized again.

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 beef soup cooling from yesterday at a temperature of 45F. Beef soup was discarded during inspection. Observed pork cooling for 30 minutes with no temperature change in between. Observed potatoes with a temperature change of 8F in 30 minutes not meet cooling parameters.Foods discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods left out on countertop such as raw chicken, lettuce, and tomato all above temperature threshold of 41F. See temperature chart. Foods above 45F were discarded. Foods in between 42-45F were cooled.

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 foods such as beef soup and pork tightly packed inside of walk in unit inside of bulk sized containers. Ensure that foods are being actively cooled by breaking foods down in to smaller thinner portions.

6-501.111 Keep the premises free of insects, rodents, and other pests. Be vigilant in efforts to control the spread of pests. Observed gnats and flies present.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths out on countertops. Ensure these wet wiping cloths are making it back to sanitizer buckets.

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. Ensure that utensils with handles are being used to store inside of foods instead of bowls.

4-901.11 Equipment and Utensils, Air-Drying Required - C Dishes shall be stopped in a manner that allows them to effectively air dry. Observed dishes left wet stacked on air drying shelves.

4-501.11 Maintain equipment in good repair.Observed hand washing sink soap dispenser during the inspection was not working in the dish room. Observed torn gaskets inside of reach in unit.

5-205.15 Maintain a plumbing system in good repair. Observed water not draining in kitchen area under reach in unit. Unit was fixed on site.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.Observed dumpster door/left open. Maintain dumpster door closed to prevent a possible harborage or attraction of pests.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Ensure that team members have proper storage areas for purses that do not have the potential to contaminate food prep areas or single service items. Observed purses present on racks.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed 3 comp sink with warm water at only 99F and third bay with sanitizer at concentration of 50ppm. CDI-PIC had sink refilled with hotter water of 110F and changed sanitizer concentration closer to 200ppm. Points not increased as last violation was based on mechanical warewashing.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed large batches of TCS foods including marinating chicken, slaw mix, and sauces without date marks. CDI-PIC knew and could verify when products were made and had items properly dated.

6-202.16 Exterior Walls and Roofs, Protective Barrier - C Observed back door to dumpster pad propped open upon arrival into kitchen. Observed multiple flies throughout kitchen and back storage area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bottled drinks on floor throughout facility. Observed raw produce in basket on Walk in cooler floor.

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 scoops handle down through sugar, flour, rice bins in kitchen front line. Store scoops with handles out of product to avoid hand contamination.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed 3 cases of Togo boxes on floor in hallway.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed side doors and lid of dumpster open.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certification held. You have 210 days from permit issuance to obtain before points will be deducted on future inspection.

6-301.11 Provide soap for handwashing at each handsink. -Pf There was no hand soap at sink in dish wash room. Refilled during inspection.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken (packed in house) stored above raw beef in walkin freezer. Relocated chicken to the bottom shelf. Observed raw chicken stored above raw beef in reachin cooler. Relocated chicken to bottom shelf. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed pre-cooked chicken wings under raw fish in reachin cooler. Moved pre-cooked wings to top shelf.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer at dish machine was 10ppm. It was primed and read 100ppm at end of inspection. 4-702.11 Sanitize utensils before Use After Cleaning - P Observed dish washer not sanitizing dishes after washing and then storing with clean utensils. Stopped. Third bay of sink was filled with sanitizer and he pulled utensils he washed today to be sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed entire walkin cooler at 44-45F. Product disposition form filled out. See temp chart. All TCS food items were discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer containers without labels. Labeled during inspection.

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 sitting out cooling at 109F. Moved to ice bath. Observed refried beans filled to the top of a bus tub sitting out (at 159F). Divided into smaller, shallow, metal containers and placed on ice baths.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed avocados in box on kitchen floor. Observed boxed produce on the floor of walkin cooler. Observed box of coffee on the floor in hallway. Move all to shelving.

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 in flour with handle down in product. Observed scoop in ice with handle down. Store with handles up.