JUAN LOCO

REPEAT 2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed an employee drink stored above food on the dry storage rack.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee use a wiping cloth to clean a surface and then move to handle food without discarding gloves and washing hands. CDI - Employee was educated, gloves were discarded and they washed hands.

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). 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed missing date mark for an open container of milk. Observed missing datemark for bottled Horchata. CDI - Items were dated for the day they were opened.

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 bottled, room temperature horchata attempting to cool inside of a small pepsi cooler. CDI - Horchata was brought to the blast chiller. Improvements made from last inspection due to salsa being made with frozen tomatoes.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed self-service Horchata Bottles with no labels or allergens. CDI - Owner wrote “Contains Milk” on all horchata bottles during inspection.

3-302.15 Wash fruits and vegetables prior to use. Observed avocado’s in the prep cooler with stickers still attached.

4-501.11 Maintain equipment in good repair. Observed dry storage racks beginning to rust.

REPEAT 6-501.11 Floors shall be maintained in good repair. Observed pitting in the concrete floor in front of the 3-compartment sink.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed an employee drink stored above a prep surface.

REPEAT 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 43-44 degree salsa (from a can) that failed to cool over night. CDI - Items were voluntarily discarded.

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 salsa that failed to cool within the required time due to them being stored in deep plastic dishes with tight lids. CDI - Items were voluntarily discarded.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee in the kitchen without a hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths stored on prep surfaces.

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 a scoop for sugar with the handle submerged in the product.

4-501.11 Maintain equipment in good repair. Observed one broken under counter cooler. EHS and Owner determined that it is not needed for capacity. Observed a broken low-boy drawer.

5-205.15 Maintain a plumbing system in good repair. Observed water leaking from the side splash guard of the grill station hand sink.

REPEAT 6-501.11 Floors shall be maintained in good repair. Observed pitting in the concrete floor in front of the 3-compartment sink.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a pan of raw beef stored on top of flour and rice in between a time of prep. CDI - Item was removed. Improvements made with food storage from 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 41F. -P. Observed 45 degree pico de gallo that was prepared yesterday. CDI - Item was voluntarily discarded.

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 de gallo attempting to cool overnight in a deep, plastic tub with a tight lid. CDI - EHS and manager discussed the importance of utilizing their blast chiller.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one employee preparing food while wearing a bracelet.

REPEAT 4-501.11 Maintain equipment in good repair. Observed a broken low reach-in cooler that is not being used. Observed a rusting clean-dish shelves.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed an open dumpster door and open grease bin lid. No points taken due to other establishments using the dumpster during inspection.

REPEAT 6-501.11 Floors shall be maintained in good repair. Observed pitting in the concrete floor by the 3-compartment sink and on the cook line.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee phone stored on top of a container of bread.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present is certified.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels at the back kitchen hand sink. Observed a wiping cloth stored inside of the front kitchen hand sink. CDI - Paper towels were provided and wiping cloth was removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed ground pork stored above hot dogs in the reach-in cooler. CDI - Items were moved to the correct order.

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 an open container of milk with no datemark. CDI - Item was voluntarily discarded.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed a bottle of ibuprofen stored above a prep surface. CDI - Items was removed.

6-202.15 Protect outer openings of establishment from insect or rodent entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a light gap around the bottom of the back door where the gasket has torn. Observed several flies in the kitchen during inspection.

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 cups and ramekins being used to scoop spices and dry rice. 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 a knife stored between the inside of a prep cooler and the outside wall.

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

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 ramekins stored inside of a container with a soiled wiping cloth and food debris. Container is held inside of the prep cooler.

4-501.11 Maintain equipment in good repair. 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 rusting storage shelves for clean dishes. Observed a severely cracked fryer basket. CDI - Basket was voluntarily discarded.

5-203.14 (B) Provide a back-flow prevention device when required. -P Observed no back flow prevention device for a mop sink faucet splitter. CDI - Hose was removed.

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

6-501.11 Floors shall be maintained in good repair. Observed pitting in the concrete floor by the 3-compartment sink and on the cook line.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf Observed written/printed EH policy in facility at time of inspection but only one staff members signature. CDI: Education provided and PIC had other staff members sign copies of EH policy during inspection.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at front hand sink. CDI: PIC provided soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at front hand sink. CDI: PIC provided paper towels. REPEAT VIOLATION.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at back hand sink. CDI: Food employee provided paper towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a couple of bowls and insert pans stored as clean soiled with food waste. CDI: Food employee sent to be W/R/S. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low sink & surface sanitizer levels at 3-compartment sink. EHS and food employee tested new solution and sanitizer levels within parameters. CDI: Education provided and food employee refilled sink with sanitizer.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed large insert pan of barbacoa cooled overnight in 2-door reach-in cooler that did not meet cooling parameters. Food employee stated product placed into unit around 9pm on 01/08/25 and product temped 53F. CDI: Education provided and PIC voluntarily discarded product. REPEAT VIOLATION. **PER PERMIT CONDITONS, FACILITY PROHIBITED FROM COOLING FOODS EXCEPT FOR QUESO AND SALSAS IN BLAST CHILLER**

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed carnitas being held above 41F in 2-door reach-in cooler. Hot product(barbacoa) placed on top of pan from previous business day causing rise in temperature. CDI: PIC voluntarily discarded product. REPEAT VIOLATION. **Points not escalated due to significant improvement in cold holding since previous 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 barbacoa cooled overnight in covered large metal insert pan in 2-door reach-in cooler. CDI: Education provided and PIC voluntarily discarded product. REPEAT VIOLATION.

5-205.15 Maintain a plumbing system in good repair. Observed leak at mop sink faucet.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed grilled chicken partially cooked without approved procedures. CDI: Education provided, product voluntarily discarded due to par-cooking and incorrect cooling procedures. Facility to cook chicken in 1-step process going forward.

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 partially cooked chicken cooling in ambient air at a rate too slow to meet cooling parameters. Product prepared @10am. At 1pm, product between 84F-93F. CDI: Education provided and PIC voluntarily discarded product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods being held above 41F in 5 out of 6 cold holding units in facility. Products with prep dates ranging from 09.16.24 to 09.18.24. Ambient temps of units ranging from 43F-55F. AC unit in facility properly functioning. Facility does not maintain cold holding logs- EHS provided log template via email. PIC contacted maintenance during inspection. Facility voluntarily closed. PIC voluntarily discarded product. EHS will make verification visit within 3 days to verify all cold holding units properly maintaining TCS foods at or below 41F. VERIFICATION REQUIRED. FACILITY MUST CONTACT EHS FOR APPROVAL TO RE-OPEN PRIOR TO RESUMING FOOD PREP AND SALES. CONTACT EHS(MIRIAM) @ 704-371-1589.

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 partially cooked chicken cooling in ambient air. Facility to utilize blast chiller for more rapid cooling. CDI: Education provided and PIC voluntarily discarded product.

4-501.11 Maintain equipment in good repair. Observed 5 out of 6 cold holding units unable to maintain TCS foods at correct temperature.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at all three handsinks- one dispenser jammed and two dispensers empty. CDI: PIC provided paper towels.

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 on walls around mop sink.

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 beverages stored on shelf with clean dishes/utensils. CDI: PIC moved to approved location.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without certified food protection manager present. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee filling metal container with water from handsink. CDI- Educated PIC on using hand sink only for hand washing. REPEAT -1pt-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed al pastor, chicken, and tomatoes above 41F. CDI-PIC voluntarily discarded tomatoes from yesterday and was able to cool al pastor and chicken in blast chiller to 41F. -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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 spices and oils in secondary containers without label. CDI- PIC labeled containers. -0pts-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee with no hair restraint. CDI- PIC made employee don hair restraint. -0pts-

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 handle of tongs in cinnamon sugar container. CDI- PIC removed tongs. -0pts-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked dishes on clean rack. CDI-PIC separated dishes to promote air drying. -0pts-

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 shelves lined with cardboard. Remove cardboard. -0pts-

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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed large amounts of cut cilantro in handwashing sink. A handwashing sink is for handwashing only. CDI - Cut cilantro was washed down drain by regulator. -0 points-

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 ground pork stored behind Swai in refrigerated drawer. CDI - Storage order was corrected with ground pork being moved in front of Swai. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed avocados stored above ready to eat roasted tomatoes in reach in cooler. CDI - Storage order was corrected with unwashed avocados moved to bottom shelf. -1.5 points-

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 de gallo, shredded cabbage, cooked peppers, and sliced tomatoes cooling in flip top coolers. Items were at temperatures between 45F and 66F. Establishment has blast chiller. CDI - PIC has been advised to conduct proper cooling step in blast chiller prior to placing items in flip top cooler. -0.5 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.15 Wash fruits and vegetables prior to use. Observed avocados stored in flip top cooler with produce stickers still attached. Wash avocados prior to use making sure to remove produce stickers and sticker residues. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed carne sauce and pastor sauce in squeeze bottles, out on countertop during service. EHS discussed ingredients and process of making sauce with PIC, determined these are TCS sauces due to cooked onions being added during reduction process. EHS discussed TPHC or keeping these sauces 41F or below in refrigeration- PIC determined facility will move some non TCS products out of “flip top 2” unit, will keep sauces refrigerated moving forward. CDI- sauces moved to refrigeration- was out briefly (no more than 1 hour) during busy lunch service. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on prep cutting board during inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few wet stacks of metal containers/pans at clean dish area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone on prep countertop during inspection. CDI- cell phone moved.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap stocked at handsink adjacent to hot holding area. CDI- soap provided by PIC during inspection.

5-205.15 Maintain a plumbing system in good repair. Observed handsinks leaking from piping during inspection. CDI- PIC hand tightened piping, no longer leaking at end of inspection.

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 a large metal pan of cooked chicken holding above 41F inside reach in prep unit, see temperature chart. EHS determined that both batches of chicken were cooked late this morning/early afternoon, recently removed from blast chiller and placed into cold holding units. CDI- grilled chicken moved back to blast chiller to properly cool to 41F or below before placing into cold holding.

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 2x pans of grilled chicken, both cooked today, one marked 9/13, one marked 9/14. PIC determined that employee made mistake marking second pan. CDI- dates corrected 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 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 grilled chicken still in the cooling process- cooling inside reach in unit. Facility does not have a walk in cooler, must utilize blast chiller for proper cooling. CDI- chicken moved to blast chiller to finish cooling. EHS discussed importance in checking temperatures before placing into cold holding, ensuring cooling process is completed.

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 no designated area for dented cans, observed a couple of dented cans on shelving during inspection. CDI- cans removed, placed in designated area for return credit.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a couple of plastic containers wet stacked on clean dish shelving.

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 stacks of to-go containers placed directly on top of prep top cutting board, EHS observed that containers have splash residue on sides. Ensure these items are kept in original packaging or stored to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed plastic lids secured to large containers of rice and flour with damage, unable to fully seal due to damage. REPEAT.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinks stored on shelving, directly above boxes of food. Observed employee drinks stored inside cold holding units.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser at handsink near cook line not functional to begin inspection. Observed no paper towels at handsink behind cash register. CDI- PIC changed batteries, provided paper towels.

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 containers filled with seasonings with no label.

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 handles contacting food in large containers of rice and flour.

4-501.11 Maintain equipment in good repair. Observed plastic lids secured to large containers of rice and flour with damage.

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 a couple of products with no date mark in prep units during inspection, including cooked carnitas and cooked pastor meat. CDI- PIC and employees determined dates for product, carnitas marked 2-27 and pastor marked 3-2.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on prep surface during inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked on shelving across from 3 compartment sink. REPEAT.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed shared dumpster with sliding doors open during inspection.

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no persons identifying as the PIC to start the inspection. Employees stated that manager will be back soon when asked about a PIC. PIC later arrived during inspection.

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 no persons identifying as the PIC with a CFPM to begin inspection. PIC later arrived during inspection, has CFPM certificate.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed PIC unable to discuss details of employee health policy. PIC was unable to remember the majority of symptoms and illnesses, does not have an employee health policy posted or signed employee health policies. CDI- EHS provided MCHD employee health handout in both English and Spanish for reference. Provided updated employee health policies via email for employees to sign.

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 facility with no written procedures for a vomiting or diarrheal event. EHS explained that a written procedure is needed according to new food code. CDI- EHS emailed information including an example plan and poster.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinking from a water bottle while cutting vegatables on a prep surface. REPEAT. 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 employee drinking from plastic water bottle, used hands to remove and replace cap on water bottle. Observed multiple drinks stored on prep surfaces and inside of reach in units during inspection. REPEAT.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and dry hands before turning off faucet without recontaminating hands.-P Observed employee briefly rinsing hands off in handsink, less than 5 seconds, not following cleaning procedure to wash hands. CDI- EHS intervened, spoke with employee and PIC. PIC emphasized importance of washing hands to employee. Hands were rewashed properly and proper handwashing was observed by the end of the inspection.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a trash bin stored directly in front of hand sink in prep area, next to standing reach ins, restricting access to handsink. CDI- trash bin moved during 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 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed a large metal container of grilled chicken stored inside of a reach in unit holding above 41F, see temperature chart. Through conversation with employee, chicken was cooked this morning at 9am. Chicken failed to meet cooling parameters, as over 6 hours had passed since chicken was cooked. CDI- grilled chicken voluntarily discarded.

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 facility cooling cooked chicken inside of a reach in unit during inspection. PIC stated that chicken is always to be cooled in blast chiller, unsure of why this process was not followed today. CDI- chicken voluntarily discarded. EHS discussed proper cooling methods, emphasized the importance of using a blast chiller to properly cool cooked chicken.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door to establishment propped open to begin inspection. Ensure outer openings of establishment are closed to prevent insect/rodent entry.

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 a plastic container used to scoop flour from large bin in dry storage area. Plastic container did not have a handle, potential for contamination when unable to store with handle outside of food. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal pans wet stacked on clean dish shelving during inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed in use drinks such as coffee and water bottles stored on prep surfaces during inspection. CDI- drinks moved away from food and away from prep surfaces.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed front handsink behind counter where customers place orders without handsoap. PIC stated he's waiting on shipment for soap in dispenser. CDI- small pump handsoap provided until order arrives.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed cold holding drawers organized with shrimp and fish in front, chicken behind. Storage of raw meats has the potential to contaminate fish and shrimp when handling chicken. CDI- drawers reorganized so raw chicken was in front, fish and shrimp behind. No longer a contamination concern when handling chicken.

7-201.11 Store toxic materials to avoid contamination. -P Observed a bottle of disinfectant/bleach mix stored on shelving above single service/single use articles such as plastic salsa cups. No evidence of contamination. CDI- bottle of chemical cleaner moved to chemical storage area.

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 plastic single service containers being used for scooping rice in dry storage area. Plastic container was stored in food, no handle. EHS explained to PIC that utensils used for scooping food must be stored handles out, PIC stated he will purchase scoops with handles.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employees lunch stored in a reach in unit next to retail foods. Observed employee cell phone on prep surface during inspection. Designate a specific area for employee items like cell phones and a specific area for employee food.

3-501.14 Cooling - P This FOOD ESTABLISHMENT shall comply with cooling per 3-501.14. If proper cooling cannot be supported safely using existing equipment, additional equipment shall be installed. -Establishment is permitted to cook and cool 2 TCS Foods (cheese dip, marinade). -Establishment refrigeration includes: 3 door upright cooler, 2- double door flip-top prep units, 2 door work top cooler, 2 door drawer cooler at grill, 1 door upright freezer, 2 door upright cooler. Observed establishment cooling cooked onions(52F), sautéed mushrooms(50F), cooked pork (48F)These items were not fully cooled down and found in the large top prep cooler. Observed pico in the reach in cooler (front prep) prepped today at (42F). In addition PIC stated that the hot holding chicken and beef are cooled down at the end of the night. CDI - PIC has stated they will discontinue cooling, with the exception of cheese dip and marinades.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed French fries hot holding at 112F. Observed chicken hot holding in counter top steam table at 124FCDI- PIC voluntarily discarded. PIC stated they would like to use TPHC. Provided PIC with TPHC form. Chicken was reheated to 165F

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed pico date marked 6/11, date marked incorrectly. Observed lettuce, cooked peppers not date marked. CDI - PIC correctly date marked.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed establishment cooling cooked onions(52F), sautéed mushrooms(50F), cooked pork (48F)These items were not fully cooled down and found in the large top prep cooler. Observed pico in the reach in cooler (front prep) prepped today at (42F). In addition PIC stated that the hot holding chicken and beef are cooled down at the end of the night. CDI - PIC has stated they will discontinue cooling, with the exception of cheese dip and marinades. Discussed permit conditions to the PICs, as stated, “This FOOD ESTABLISHMENT shall comply with cooling per 3-401.14. If proper cooling cannot be supported safely using existing equipment, additional equipment shall be installed. -Establishment is permitted to cook and cool 2 TCS Foods (cheese dip, marinade). -Establishment refrigeration includes: 3 door upright cooler, 2- double door flip-top prep units, 2 door work top cooler, 2 door drawer cooler at grill, 1 door upright freezer, 2 door upright cooler.” Issuing Intent to Suspend due to limited equipment for cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a plastic container on oil not labeled. CDI - PIC labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers stacked wet on the drying rack. -REPEAT-

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed water bottle stored on top of prep table. CDI- moved to below work surface.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork stored over ready to eat pico de gallo, cheese in upright cooler. CDI- rearranged storage order of food items.

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 lettuce stored in prep cooler without date mark. Opened yesterday per PIC. CDI by date mark. Observed cooked pork in drawer cooler stored without date mark. Cooked 2-6-21 per bulk product in cooler. CDI by date mark.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers stacked wet on the drying rack.