TEQUILAS TACOS AND BAR

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Large amount of pans and containers stored as clean had food debris on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Pans and containers moved to dish machine to be washed. 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 .

3-307.11 Protect food from contamination sources not specifically noted by the code. 1 pan of corn had a visible dead fly in it in walk-in cooler. Protect food from pest contamination. CDI - PIC discarded corn. 0 pts.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Aguachiles on menu are made with raw shrimp and served raw. Establishment does not have parasite destruction information for shrimp. VR - Verification required within 10 days that establishment has parasite destruction information from supplier. If supplier does not guarantee raw shrimp is free of live parasites, then the shrimp must be cooked to at least 145F before serving.

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. Container of rice measured 47F in walk-in cooler and had been cooling since yesterday. CDI - PIC educated about cooling and he discarded the rice. 0 pts. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Aguachiles and oysters on menu are not marked or denoted as being served raw. VR - Verification required within 10 days to verify menu informs consumer that these items are served raw.

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 Rice was cooled overnight in deep container and still measured 47F. Use shallow pans and leave cooling TCS foods loosely covered or uncovered. CDI - PIC educated on cooling methods and he discarded the rice. 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. Can opener blade and pans found with visible food debris on them. Food-contact surfaces of equipment shall be cleaned to sight and touch. CDI - Items taken to 3-compartment sink to be re-washed. 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 .

3-501.15 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 Cheese quesadillas measured 49F in sandwich cooler top. Cook stated they were prepared 45 minutes ago. Use walk-in cooler to cool TCS foods after preparation. CDI - Quesadillas moved to walk-in cooler to cool. 0 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Boxes of raw meat stored on floor of walk-in cooler. Establishment ran out of shelf space due to other walk-in cooler not functioning. PIC has already had walk-in cooler repaired today and is waiting for it to drop to temp before using. PIC states he will moved food to proper storage once the other walk-in cooler is down to temp. // 3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Towel observed on top of corn on cob. Do not contact food with linen. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of metal pans stored on clean shelf were wet nested. Allow utensils to adequately air dry after washing. 0 pts.

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 flour without label. -CDI- PIC added label.

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 cooked shrimp and raw fish stored in containers of undrained ice (raw fish was not in same shipping container as what it was received in). -CDI- PIC voluntarily discarded the shrimp and fish.

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 shelving by prep table made of absorbent cardboard, not easily cleanable. -CDI- PIC removed cardboard.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee phone stored on shelf by dish machine used to store clean dishes. -CDI- PIC removed phone.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed facility had employee health policy posted, however no evidence of a program to inform staff or that all staff was knowledgeable. CDI - given policy with sign off sheet for staff. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Use paper towel to turn off handsink or other method to not recontaminate hands. Observed an employee turn off the sink with his hands. CDI - corrected when pointed out to management. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

6-301.14 Post a handwash sign at each handsink. Observed no signs at the hand sinks in the bathrooms. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed an employee wetting a towel in the hand sink. CDI - educational correction by PIC when it was pointed out. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towels dispenser by the walk in had a dead battery. CDI - replaced.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed eggs over ready to eat products in the line cooler. CDI - eggs moved to the bottom. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 couple of line items that were not date marked. Examples were cut tomatoes and partially cooked fajita mix. PIC said prep for items is for 1 or 2 days. These items should be date marked. CDI - date added. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed towels with soapy water was in a container labeled sanitizer. CDI - instruction on towels and sanitizer was given. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed glue and a can of aresol chemical was stored above one of the prep sinks. CDI - moved. 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 two cans of raid residential pesticide in the kitchen. CDI - removed to the office. These products are not approved for use in a commercial facility.

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed food thermometer was not giving the correct reading. A “low” alert was coming on before it would reach the proper temperature. CDI - battery replaced and thermometer worked correctly. For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in the kitchen, mostly in the dish area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beans, corn, chicken and shrimp in the walk in cooler holding above 41F. Observed salsa, pico, tomatoes, sour cream, cheese, wings, nuggets, tomatoes and pico in the prep top and low reach in holding above 41F. Walk in cooler and prep top was holding above 41F. CDI- Maintenance was on site when the units starting rising in temperature. PIC had temp logs from earlier this morning in the units. The units were both holding in temperature earlier this morning. CDI- walk in fixed and food cooled. The items in the walk in cooler were placed in the freezer and cooled to 41F or below. Items were temped between 40F-34F. EHS re-checked items in the prep top/ low reach in unit. The unit was not cooling and temps rose. All food was removed and placed in the freezer to quickly cool. Observed pepper oil made by restaurant holding above 41F. CDI- Pepper oil placed on TPHC. 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 .

4-501.11 Maintain equipment in good repair. Observed walk in cooler and prep top unit holding above 41F. CDI- Units are being worked on by maintenance.

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 chip containers in the back, low reach ins and prep tops in need of cleaning.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee touch raw chicken and beef then go to grab clean containers. CDI- Gloves removed, hands washed and dishes taken back.

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 bins of sugar without labels.

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 handles of the spoons in the raw chicken and beef. CDI- Removed and taken back to be washed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area.

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 sugar stored in household storage containers. Switch out for food safe containers. New containers ordered while EHS was on site. 4-501.11 Maintain equipment in good repair. Observed rusted shelving at the dish pit. Replace

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 low grout at dish pit.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw bacon stored on shelf above shredded cheese in walk-in cooler. Raw eggs stored over corn in walk-in cooler as well. Do not store raw animal foods above ready-to-eat foods. CDI - PIC moved raw foods to bottom shelf. REPEAT 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. Can opener blade had multi-day buildup on it. Food-contact surfaces of equipment shall be cleaned to sight and touch. CDI - Can opener blade taken to dish machine to be washed. 0 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Chicken that was cooked last night still measured 49-50F. 2 pans of refried beans that were cooked last night measured 48-49F. TCS foods must be cooled from 135F to 41F within a total of 6 hours. CDI - PIC discarded chicken and refried beans. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw meats in drawer cooler measured 45-47F. PIC stated that cooler was cleaned this morning and meats were left out while it was being cleaned. TCS foods in cold holding shall measure 41F or less. All TCS foods in drawer cooler moved to freezer to rapidly cool. Verification visit to be completed by 10-13 to check cooler. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 Salsa in reach-in cooler was dated as being prepared on 10-11. Queso and ground beef had today's date as prep date, but when cook asked he stated they were prepared yesterday. Ensure staff place accurate prep date on TCS ready-to-eat foods. CDI - PIC placed correct label on foods during inspection. 0 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Refried beans were cooled while stacked on top of each other over night. Chicken was cooled in deep pan. Use shallow pans, and leave cooling TCS foods uncovered or loosely covered to facilitate cooling. CDI - PIC educated on cooling methods and chicken and beans discarded. 0 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Containers of drink mixes are being stored on walk-in cooler floor. Food must be stored at least 6 inches off the floor. REPEAT // 3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Ice had dripped onto portioned peppers in walk-in freezer. Do not store exposed food underneath the leaking ice. CDI - PIC discarded peppers.

4-501.11 Maintain equipment in good repair. Torn gaskets present on sandwich cooler doors and drawer cooler drawers. Dish shelf beside dish machine rusted. Rusted shelves in walk-in cooler. Repair ice leak in walk-in freezer. Replace torn gaskets. Replace rusted shelves. REPEAT

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. Grout worn between floor tiles in dish washing area. Some broken tiles here and at back door as well. Replace broken tiles and re-grout floor where low. 0 pts.

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

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 Employee observed using cell phone and did not wash hands before preparing chips and salsa for customer. Another employee observed placing raw chicken and other raw meats on grill and did not wash hands or discard gloves before getting to-go food boxes. Employees must wash hands when switching from handling raw animal foods to ready-to-eat foods. Employees also must wash hands after contaminating their hands. CDI - Employees educated on when to wash hands and they both did so.

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. Raw chicken pan stored on pan of raw beef in walk-in cooler. Do not store raw chicken above raw beef. CDI - Food storage order corrected during inspection. // 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. Raw eggs stored on speed cart above tortillas. Raw eggs were then moved to walk-in cooler and employee placed them above cilantro. Raw animal foods must not be stored above ready-to-eat foods. CDI - Storage order corrected during inspection. // 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee used same pair of gloves to handle raw chicken and disposable trays to place cooked food. Employees must discard gloves when switching tasks. CDI - Employee educated on switching gloves and when to wash hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw eggs in walk-in cooler measured 46-47F. Air temperature of cooler was 47F. The raw eggs were the only TCS food in this walk-in cooler (establishment has 2 walk-in coolers). CDI - PIC moved raw eggs to functioning walk-in cooler. Do not store TCS foods in this cooler until it is repaired to hold below 41F. REPEAT. Reduced to 0 points due to improvement from last inspection. 0 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Bulk containers of margarita mixes and other beverage mixes stored on the floor in the walk-in cooler. Store food at least 6 inches off the floor. 0 pts.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee on grill was wearing a watch. Food employees must not wear jewelry on their hands or wrists. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Cut avocados in sandwich cooler still had the stickers on their husks. Also, another employee was observed cutting lettuce directly out of the box without washing first. Fruits and vegetables must be washed thoroughly before use. Remove stickers during wash process. 0 pts.

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. Ice scoop handle was laying in ice. Do not store in-use utensils with the handle laying in the food or ice. CDI - PIC removed ice scoop. 0 pts.

4-501.11 Maintain equipment in good repair. Gaskets torn on walk-in cooler door and sandwich cooler door. Rusted shelves in walk-in cooler need to be replaced. 0 pts.

5-501.15 Provide dumpster, waste containers that are of sound construction. Lids missing from dumpsters. Replace dumpsters that are missing lids. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee drinks stored above food for restaurant in coolers. Employee jacket stored on dry storage shelf. Employee E-cigarette stored where clean items go above the sandwich cooler. Store employee personal items in a separate location.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed prepped lettuce stored below unwashed vegetables. CDI- Lettuce removed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce, tomatoes, chicken in walk in cooler holding above 41F in walk in cooler 1. CDI- Items placed in WIC 2 and cooled to 41F. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of fabuloso without label. CDI- Bottle labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area.

4-501.11 Maintain equipment in good repair. Observed walk in cooler holding above 41F. CDI- Maintenance come on site during inspection and fixed cooler.

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 roller carts in need of cleaning

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 low grout in the back kitchen areas. Observed metal divider separating the dish pit and kitchen pulling from the floor. Affix to the floor.

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 touch pre prepped quesadillas with bare hand. CDI- Quesadillas discarded. For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored above sauce and tomatoes in the low reach in cooler. CDI- Eggs removed. For more information on food storage order please visit: http://meck.co/FoodSafety

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 handle of ice scoop in the ice. 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 in use knives wedged in between the prep top unit and prep table. Areas soiled with old food debris. CDI- Knives removed and washed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area.

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 containers housing chips in need of cleaning. Clean bins more frequently.

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 eggs stored sauces in the tall reach in cooler. CDI- Eggs removed.

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 salsas, horchata, beef and chicken in the walk in cooler holding above 41F. CDI- Salsas and horchata discarded. Items were in the walk in cooler over night. All other items were pulled from the freezer and thawed today or prepared today from another cooler.

4-501.11 Maintain equipment in good repair. Observed dish machine not pulling sanitizer. Sanitizer line was cut, all other lines were fine. Facility will soak dishes in sanitizer at the 3 comp sink after being washed in the dish machine. Observed walk in cooler holding above 41F. All TCS items removed from the cooler. See violation # 22. Facility has another walk in cooler. Facility will use that alternate walk in cooler until the other one is fixed.

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 tall reach in cooler in need of cleaning. Observed container housing lids in need of cleaning.

4-501.11 Maintain equipment in good repair. Observed torn gasket in the walk in cooler. Observed metal on beer cooler door pulling away from the door.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the bar handwashing sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the bar handwashing sink. CDI- Paper towels placed at sink. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing sink blocked in kitchen area. CDI- Bin removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F 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 corn holding below 135F in the hot box. CDI- Reheated.

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 several tacos in the prep top unit holding above 41F. CDI- Items placed in the walk in freezer for cooling.

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 items stored on the 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. Observed floors in need of cleaning in the kitchen area.

2-103.11 (O) Person in Charge. Observed employee health policy without all information. CDI- Education and left a copy.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no vomit/ diarrhea plan. CDI- Emailed copy and educated PIC.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the dish washing handsink. CDI- Paper towels placed at the sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed containers of raw chicken (6), shredded chicken(3), black beans(1), pork (1), steak (1) and salsas (5) holding above 41F in the walk in cooler. CDI Walk in cooler was serviced yesterday. Maintenance person told PIC cooler will need 24 hours to get up to temperature. Maintenance personnel came at 6pm yesterday, 10/12/21. Food removed from the walk in cooler and placed in the other walk in. Food was placed back in the serviced walk in cooler at 10:00am. Items were not holding during inspection. CDI- Items discarded. EHS advised PIC to check the temperature of the cooler prior to placing food in the unit. Observed lettuce holding above 41F in the prep top. CDI- Ice placed on lettuce.

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 milk without date mark. CDI- Milk discarded.

4-501.11 Maintain equipment in good repair. Observed freezers over icing. Observed walk in cooler holding above 41F. Get fixed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed bins housing clean dishes in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several lids soiled with old food and debris. CDI- Lids take back to be washed. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda nozzle heavily soiled with old drink residue. Nozzle had a pungent odor and gnats were collecting in the nozzle. CDI- Nozzle cleaned.

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 lettuce and pork cooling at a rate of .01. CDI- Pork was placed in the walk in cooler and ice placed on lettuce. Observed broth and chicken in the walk in cooler cooling at a rate of 0. Observed tacos cooling at a rate of .07. CDI- Lids removed from the items in the walk in cooler. CDI- Bags of ice placed on tacos.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pork in the walk in cooler holding above 41F. Pork had been in the walk in cooler since last night. CDI- Pork discarded.

7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed alcohol from first aid kit stored with the clean dishes. CDI- Alcohol removed.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in the bar area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages stored on prep tables. CDI- removed by PIC.

5-205.11 Handsinks may only be used for handwashing.-Pf Observed utensils stored inside hand sinks. CDI - removed by PIC.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dish machine testing 0ppm chlorine sanitizer. CDI- changed container and tested at 100ppm.

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 pork kept past 7 day hold time. CDI by discard. 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 TCS in walk-in without date mark. CDI by date mark.

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed prescription pill bottle and allergy medication stored on cook line on cart. CDI- removed by PIC and placed in office.

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

4-501.11 Maintain equipment in good repair. Observed dish machine in bar area out of service.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -P No Chlorine test strips for dish machine. VR required within 10 days.