LA UNICA MEXICAN RESTAURANT

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed establishment fail to provide documentation of training employees of responsibilities. CDI- EHS discussed with PIC, PIC conducted brief training with employees during inspection. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee fail to wash hands after wiping hands off on apron. CDI- EHS discussed, PIC had employee properly wash hands after discussion.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employees wiping off gloved hands on damp cloths held on prep tables. CDI- PIC removed cloths from area, had employees discard and replace gloves.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P. Observed employee washing and rinsing dishes without sanitizing after. CDI- EHS discussed with PIC, PIC had employee properly wash rinse and sanitize dishes. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed flip top / prep unit with an ambient temperature close to 50F. TCS foods in unit held for more than 24 hours were discarded, TCS foods prepped in morning were removed to be rapidly cooled in freezer units. VERIFICATION REQUIRED on or before 8/10 to assess status of unit. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (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). SEE COMMENT BELOW. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 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 salsa in walk-in, guac in flip top, all held outside of 7-day parameter. CDI- PIC voluntarily discarded. Observed milk held in walk-in without date label. CDI- PIC had correct date marked on container. *REPEAT* For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 TCS foods being cooled in unit in disrepair. CDI- PIC removed all TCS items from unit to be properly and quickly cooled. 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 gaskets of prep units in disrepair. Floor of walk-in cooler in disrepair. *REPEAT*

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Observed pre rinse hose without back flow preventer not in-use while water was on with a stopper. CDI- EHS discussed, PIC turned off sink and emptied hose. EHS confirmed understanding during wrap up.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink with food residue accumulation being used to store ladle. CDI- food employee removed item from sink and cleaned sink. Ensure handsinks are only used for handwashing. *REPEAT*

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed blade of can opener with heavy residue accumulation, cheese shredder stored in upstairs storage room with food debris accumulation, stored as clean. PIC stated that cheese shredder had not been used on today. CDI- items removed to dish pit. 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 . 4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed cutting knife stored between prep unit and heavily soiled wall. CDI- PIC had food employee remove item to dish machine. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 (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 open container of milk held in WIC without a date. CDI- PIC was aware that item was originally opened 1/28 and had correct date label marked. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 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 container of hot dogs with original prep date of 1/21 being held in flip top. CDI- PIC voluntarily discarded item. EHS discussed ensuring that TCS foods prepped and frozen to be used at a later date, should be date marked to reflect correct 7-day parameters. 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 .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf. Observed raw shrimp being thawed in prep sink submerged in water, no running water to wash off debris. CDI- EHS discussed with PIC, PIC had water turned on and still water drained.

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 shredded lettuce stored in undrained ice. EHS discussed with PIC to have shredded lettuce container drained.

4-501.11 Maintain equipment in good repair. Observed gaskets of prep units in disrepair. Floor of walk-in cooler in disrepair. *REPEAT*

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls on ends of cold holding equipment with heavy residue accumulation. Increase cleaning frequency.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no Employee health plan CDI.. EHS left plan. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.Observed waste bin blocking handwashing sink path. CDI.. Waste bin was removed. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee washing a spoon in handwashing sink, also observed debris in handwashing sink. CDI..Sink was cleaned out.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food in RIF not cooling and not covered. REPEAT EHS didn’t escalate points, only a few items not covered

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several food items above 41F.. CDI some items were voluntarily discarded and other items sent to cool down in WIC For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles of unlabeled cleaner, CDI..Spray bottles were labeled.

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 working squeeze bottles and shakers without labels.CDI items were labled

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloth on prep unit. REPEAT

4-501.11 Maintain equipment in good repair. Observed cold drawers not working. No food was inside cold drawer. Also observed sanitizer at 3 comp sink not working, no sanitizer being dispensed. Facility is using a bleach and water sanitizer and at correct concentration .. REPEAT

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed utensils and pans stored as clean with sticker residue. Items were not stacked .

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed box of several adultered tomatoes in WIC. CDI - PIC voluntarily discarded box of tomatoes.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed cilantro, peppers, tomatoes, and mushrooms stored directly over prepared onion and peppers in WIC. CDI - PIC corrected storage order. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed cut vegetables, cooked chicken broth, cooked beans, cooked pork, and cooked vegetable broth all cold holding without any covered protection in WIC. CDI - PIC placed stainless steel and plastic lids on items. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed open box of raw chicken stored directly over prepared vegetables in WIC. CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine not dispensing bleach sanitizer. EHS instructed PIC to changed empty barrel of bleach sanitizer and to have dishes rewashed. After five wash cycles bleach test strips were observed with 0PPM. PIC stated Ecolab was recently at facility to service machine for issues. 10 DAY VR Required. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several dishes and utensils with food debris and greasy texture. CDI-PIC moved items to 3-comp-sink to be rewashed. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chunky salsa above 41F in cold holding unit date marked with yesterdays date. CDI - PIC voluntarily discarded container of chunky salsa. PIC replaced chunky salsa from container inside WIC. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked chicken wings above 41F in flip top unit #1(near RIF) from yesterday. CDI - PIC voluntarily discarded container of cooked chicken wings. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes, salsa, cream, two pans of mozzarella cheese, and shredded lettuce above 41F in flip top unit #2 from yesterday. CDI - PIC voluntarily discarded items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed mild salsa and chunky salsa prepared yesterday with todays date in WIC. CDI - EHS allowed PIC to properly date mark items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed sliced tomatoes in flip top unit #3 with datemarking from 4/3. CDI - PIC voluntarily discarded pan of sliced tomatoes. 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 Chipotle sauce(cooked peppers) with datemarking from 3-30 in WIC. CDI - PIC voluntarily discarded container of Chipotle sauce. 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 open gallon of whole milk without any form of datemarking. CDI-EHS allowed PIC to properly date marking milk with yesterdays date. 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 bus tub of cooked ground beef with datemarking from 4-6. CDI - PIC voluntarily discarded 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a few in-use wet wiping cloths stored on prep surfaces. CDI - PIC moved wet cloths to sanitizer bucket. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed several soiled dry wiping cloths stored between grill and cold drawer. CDI - PIC discarded wiping cloths.

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 several single-use lids and bowls scattered on the floor in WIC. CDI - PIC discarded items that were on the floor,

4-501.11 Maintain equipment in good repair. Observed ambient air of flip top unit #1 at 54F and flop top unit #2 at 48F. PIC attempted to adjust temperature of both units after one hour and thirty minutes no changed in temperature occurred. 10 VR REQUIRED. PIC moved all TCS items to cold drawers and flip top unit #3. 4-501.11 Maintain equipment in good repair. Observed dish machine not dispensing any bleach sanitizer. Work order with ECOLAB has been placed. PIC will use 3-comp-sink.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed cooked rice, cooked chicken wings, cooked ground beef, avocado, green salsa uncovered cold holding in walk in cooler. CDI - PIC placed lids on all uncovered items. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed two containers of prepared onions below unwashed tomatoes, lettuce, and carrots. CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 pork in cold drawer without any date marking. CDI - PIC voluntarily discarded. Observed sliced tomatoes and diced tomatoes in flip top unit without any date marking. CDI - PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed clear spray bottled mislabeled with sanitizer instead of degreaser near 3-comp-sink. CDI - PIC removed label and relabeled spray bottle " Degreaser".

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open bag of sugar and bag of rice stored on floor near dry storage hallway. CDI - PIC placed items on shelf.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a few in-use wet wiping cloths stored on prep surfaces. CDI - PIC moved wet cloths to sanitizer bucket. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed several soiled dry wiping cloths stored between grill and cold drawer. CDI - PIC discarded wiping cloths.

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 large container of sugar with stainless steel bowl submerged inside sugar. CDI - PIC removed bowl. 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 clear cup submerged in dry seasoning ingredient container below prep table. CDI - PIC discarded clear cup.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several clear food containers wet stacking on dry racking. CDI - PIC arranged containers properly to air dry.

4-501.11 Maintain equipment in good repair. Observed metal lemon/lime squeezers with paint chipping. 4-501.11 Maintain equipment in good repair. Observed metal rice strainer with metal lines sticking out and torn mesh screen. CDI - PIC voluntarily discarded items. 4-501.11 Maintain equipment in good repair. Observed broken ice machine not being used. PIC stated another establishment will be coming to pick it up.

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 several clear food containers stored with stickers and sticker residue to attached on dry rack. CDI - PIC moved items to dish area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a few personal bottles/cups co-mingled with clean equipment and utensils on drying rack. CDI - PIC moved items to office.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored next to salsa and cheese containers in WIC. CDI - PIC corrected storage order by places the salsa and cheese above the raw chicken. 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 sliced tomatoes, shredded lettuce, shredded cabbage, shredded Mexican cheese above 41*F in prep unit #3. CDI- PIC stated the prep unit was unplugged for routine cleaning roughly 1hr ago. PIC moved all items to WIC to cool down. 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 .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed personal medication stored on prep table behind microwave. CDI - PIC relocated two personal medication boxes to office.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed raw tilapia thawing in cold draw without any openings made to plastic bag. CDI - PIC instructed food service worker to open the fish bags and have them thawed properly. 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw chicken wings and beef chub thawing in two different prep sinks without any running water. CDI - PIC instructed food service worker to make sure all thawing needs to be done under running water.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probe thermometer in facility. Verification visit required within 10 days.

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 submerged stainless steel container used to scoop dried beans in bulk container. 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 kitchen knife stored between prep table and the wall. CDI - PIC moved knife to dish pit to be W/R/S

4-501.11 Maintain equipment in good repair. Observed prep unit #3 above 41*F ambient air temperature was taken due to TCS foods reading above 41*F. Ambient air of prep unit #3 was 54*F. PIC stated it was unplugged for cleaning. EHS verified unit was working one hour and thirty minutes later unit went down to 41*F. PIC will moved all TCS to another prep unit in the mean time.

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 several stored clean clear containers with stickers and adhesive still on containers. CDI - PIC instructed food service worker to rewash containers.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple uncovered containers of food in the WI from yesterday after the cooling time. CDI. PIC covered.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead roaches in the kitchen area. PIC indicated that there has been continues pest control. Increase pest control.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without a hair cover.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored dreictly on prep table. Repeat

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed no thermometer for measuring hot water temperature in the dish machine. CDI. PIC ordered another.

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 build up on non food contact part of the dish machine.

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 food stored on shelving above ready to eat foods in flip top cooler. Designate an area for the storage of employee possessions away from food, equipment, and utensils. Repeat

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw pork stored behind raw tilapia in refrigerated drawer. CDI - Raw tilapia was moved behind raw pork. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed no coverings or wrappings for cooked rice, salsa, chicken wings, ground beef, and refried beans cold holding in walk in cooler. -REPEAT- -3 points-

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory on menu for burgers cooked to order. Provide a disclosure and reminder for burgers cooked to order or serve all burgers fully cooked to an internal temperature of 155F or greater. 3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed consumer advisory food note on menu without an asterisk. Asterisks on menu denote that dish is "not served with beans". Provide an asterisk for consumer advisory footnote, change meaning of asterisk currently on menu, and provide asterisk for items that can be cooked to order. A verification is scheduled by October 1st, 2023 to determine if establishment is in compliance. -0.5 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 covered metal container of bagged, portioned, and wrapped servings of raw chicken cooling in walk in cooler. CDI - Items were uncovered to allow rapid cooling to 41F or less. Cool TCS foods to 41F or less prior to portioning. -REPEAT- -1 point- 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 .

4-502.11(B) Provide accurately calibrated thermometers. Pf. Observed cold holding drawer's external digital thermometer reading 153F. All items in refrigerated drawer were 41F or less. Repair thermometer so that it is accurately calibrated. A verification is scheduled by October 1st, 2023 to determine if establishment is in compliance. -0.5 points- 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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloth stored partially submerged in sanitizer on prep table. -0 points-

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 ice scoop stored in ice bin with handle making contact with ice. CDI - Ice scoop was repositioned. -0 points-

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 phone stored on shelving above ready to eat foods in flip top cooler. Designate an area for the storage of employee possessions away from food, equipment, and utensils. -0 points-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed avocados stored over washed, chopped lettuce in WIC. Observed unwashed tomatoes and green peppers stored over washed, diced peppers and onions in WIC. EHS explained that unwashed produce must be stored under washed produce and other RTE foods. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered containers of chips, tostados, and taco shells. Chicken that was cooked on 6/9, chili rellenos cooked 6/10, and beef cooked on 6/10 was uncovered in WIC, despite not being in the cooling process.

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: 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 . Observed chicken that was cooked yesterday, 6/12, that did not cool within 6 hours, as it was 45F at time of inspection. CDI-PIC voluntarily discarded chicken that did not cool within 6 hours. EHS recommended the use of active stirring and ice wands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed three types of salsa that were in a cold holding unit above 41F. Reference temperature chart. PIC stated salsas are pulled from WIC each morning, so have been out for approximately an hour. CDI-PIC moved salsas to WIC to quickly cool and EHS filled out TPHC procedures with PIC. Salsas should be held on TPHC if cold holding cannot be maintained.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed opened packages of hotdogs and sliced ham without date marks. Observed tripe without a thaw date, only had prep/frozen date of 1/3. Observed crab prepared on 6/5. CDI-All items listed, without date marks and held past 7 days, were voluntarily discarded by PIC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 . Observed chicken that miss cooling window in a large, deep pan. Observed sliced tomatoes that were actively cooling, tightly covered. CDI-PIC voluntarily discarded chicken, pico was vented, and EHS recommended additional cooling methods, such as active stirring, smaller portions, or the use of ice wands.

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 unlabeled stainless steel shaker on prep top. CDI-PIC stated it was salt and added a label to indicate contents. Points were not escalated due to major improvements from previous inspection.

4-501.11 Maintain equipment in good repair. Observed prep unit down and not in use. Observed ice machines not functioning. Repair or replace.

5-205.15 Maintain a plumbing system in good repair. Observed water leaking from the upstairs tankless water heater into a large bucket in closet and down the stairs leading to the comedy zone. Make needed repairs.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf 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. Observed PIC without knowledge of cold holding temperature requirements, hot holding temperature requirements, reheating for hot holding temperature requirements. Observed PIC that did not know how to test sanitation of dishwasher. CDI-EHS provided education on food safety and sanitization.

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 open cup of water on shelf over prep line and coffee mug stored directly on prep table. CDI-Drinks were removed by PIC.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee filling food container with water at the hand sink. CDI-EHS explained that hand sinks are for hand washing only and the employee moved to a prep sink for water.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed lemons and oranges stored over washed, chopped lettuce. Observed unwashed tomatoes stored over washed, cut onions. CDI-Employee moved washed produce above unwashed produce. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered hard taco shells, sugar, seasoning, beans, queso, salsa, and sour cream. 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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw chorizo and beef stored over avocados. CDI-Employee moved raw meat to lower shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed large can opener with food buildup and a knife stored as clean covered with grease and food debris. CDI- Items were moved to be W/R/S. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed chlorine based sanitizer at 0ppm. CDI-Ecolab came during inspection and fixed machine. Sanitizer is now at 100ppm.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed reheated foods placed into hot holding unit below 165F. CDI-PIC moved items to be reheated to 165F on stove.

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: 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 . Observed chicken that was prepared at 9:15 at 46F at 4:46pm. Observed queso prepared at 11am that that did not reach 41F within 6 hours, Reference temperature. Cooling window was missed. CDI-PIC voluntarily discarded chicken.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed rice, beans, queso, barbacoa, pork, and steak in hot holding below 135F. Reference temp chart. All foods at been in hot holding unit since this morning, without any temperature checks. CDI-PIC voluntarily discarded food. VR required within 3 days to ensure equipment has been serviced and hot holding temperatures can be maintained.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed sliced ham, hot dogs, cooked mushrooms, octopus, crab, sliced tomatoes, and shredded lettuce in prep unit above 41F. Reference temp chart. Employee stated all items except for tomatoes had been in prep unit since yesterday. PIC stated temperatures had not been checked since this morning. Prep unit’s internal thermometer read 53F. CDI-PIC voluntarily discarded all listed TCS foods. VR required within 3 days to ensure unit is repaired and able to maintain temperatures at 41F or below.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed no date marks on sliced ham, hotdogs, cooked chicken tenders, wings, black beans, charro beans, open milk, and diced tomatoes. CDI-All foods without a date mark were voluntarily discarded by PIC. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed two types of salsa stored for more than 7 days. CDI-PIC voluntarily discarded salsa.

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 household bug spray for cockroaches stored near office. CDI-PIC removed household pesticides from establishment. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an multiple unlabeled spray bottles containing a bleach ad degreaser throughout the kitchen. CDI-Employee labeled all bottles.

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: 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 . Observed large containers of queso left on prep table for over 4 hours to cool. Observed cooked chicken in sauce in a deep container. Cooling window was missed. CDI-EHS explained alternative cooling methods and PIC voluntarily discarded queso and chicken.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed fish that was completely thawed still in ROP. CDI-Employee removed fish from ROP.

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 unlabeled shaker, spray bottle, and squeeze bottles in prep area. CDI-Employee labeled all working containers.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live and dead pests. Increase pest control and remove dead pests surrounding water heater.

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

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 two spatulas stored on wire cart with rust and food residue. Observed spatula stored between prep unit and wall that was covered in food debris. CDI-PIC moved all spatulas to be W/R/S.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of small and medium sized stainless steel food containers. CDI-EHS and PIC demonstrated how to pyramid stack and place containers so they can air dry.

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-use styrofoam trays and single-use plastic cups stored directly on the floor.

4-501.11 Maintain equipment in good repair. Observed ice machines down. Repair or remove.

5-205.15 Maintain a plumbing system in good repair. Observed water leaking from the upstairs tankless water heater into a large bucket and down the stairs leading to the comedy zone. Observed leaky prep sink. Make needed repairs.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee eyeglasses and Vasoline over prep line in same container as single-use cups and spices, and nail clippers and vasoline over dishes. CDI-All employee items were removed.

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 For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed food employee wash hands for less than 20 seconds, with hand sanitizer, and then re-contaminate hands by turning off faucet with bare hands. CDI-EHS brought this to the attention of the PIC, gave education, and employee correctly washed hands.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed foaming hand sanitizer at each hand sink in the kitchen, but no soap. CDI- When manager arrived, EHS informed manager and the hand sanitizer was replaced with soap at both hand sinks.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed lemons and oranges stored over RTE, chopped 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 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 hotdogs, sliced ham, pico, tomatoes, queso, rice, and barbacoa removed from freezer previous day with no date marks. CDI-Hotdogs, ham, queso and tomatoes were discarded. Correct date marks were added to the barbacoa and rice.

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 household bug spray for cockroaches stored on water heater. CDI-PIC voluntarily discarded household pesticides. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabeled spray bottle containing a purple liquid in the dish area. When EHS asked, employee stated it was degreaser. CDI-Label was added to degreaser.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live and dead pests as well as pest feces. Last pest control invoice was from 1/23/23 and 6/23. Increase pest control.

3-302.15 Wash fruits and vegetables prior to use. Observed employee cut tomatoes without washing first. Produce stickers were also observed on the in-use avocados.

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 bowl used to scoop chips out of large container. Use a utensil with a handle that can remain upright and out of contact with food.

4-501.11 Maintain equipment in good repair. Observed both ice machines down for maintenance. PIC stated they would go to the store to purchase ice while repairs are being made. Technician was on site during inspection.

5-205.15 Maintain a plumbing system in good repair. Observed water leaking from the upstairs tankless water heater.

5-502.11 Waste receptacles shall be emptied at a frequency to preclude strong odors or pest harborage. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed uncovered trash cans stored in extra room and hallway with trash from previous day. Flying pests were present. EHS advised that trash should also be taken out at the end of each day.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees' drinks and personal items, like phones and speakers throughout kitchen. CDI-Phone and drink were moved.

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 CFPM in establishment during inspection. -1 point-

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 open drinks stored on prep tables with food. Designate an area for the storage of employee drinks away from food, equipment, and utensils. -0.5 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed old date stickers and food labels on metal storage containers. Clean storage containers making sure to remove stickers and sticker residues. CDI - Metal pans were taken to dish pit area to be washed, rinsed, and sanitized. -0 points-

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 pan of chorizo and pan of onions and peppers hot holding on griddle at temperatures between 117F and 120F. CDI - Items were discarded. -REPEAT- -3 points-

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 hot dogs, ham, tomatoes, and cooked steak in flip top unit holding at temperatures between 44F and 50F. Observed salsa cooler holding salsa at 55F. CDI - Items in flip top were taken to walk in cooler to rapidly cool to 41F or less. Salsa cooler was not turned on. Salsa cooler was turned on and salsa cooled to 41F before end of inspection. -REPEAT- -3 points-

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed chicken thawing completely submerged under running water with a temperature of 90F. Approved thawing methods including thawing under refrigeration, thawing during the cooking process, and thawing completely submerged under running water with a temperature of 70F or less. CDI - Chicken was moved to prep area to begin preparation. -0.5 points-

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 stored in the crevices between cooking equipment and crevices between refrigeration equipment and wall. Store in use utensils in a manner that will not contamination them. -0 points-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures for cleaning vomit/diarrheal events. CDI - Written procedures were e-mailed to PIC. -REPEAT- -0 points-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed bar equipment and glassware stored in handwashing sink in bar area. CDI - Bar equipment and glassware were removed 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. For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw chicken stored above raw ground beef in refrigerated drawer. CDI - PIC corrected storage order. -1.5 points-

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 peppers and onions on griddle top hot holding at 107F. CDI - PIC reheated peppers and onions to 135F. -1.5 points-

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 all TCS foods in walk in cooler cold holding between 48F and 51F. Ambient air temperature inside walk in cooler measured 52F. CDI - PIC discarded all TCS foods and has contacted a technician to repair walk in cooler. Establishment has an additional walk in cooler used to store alcohol products and a walk in freezer. PIC has been advised to use remaining walk in refrigeration units while repairs are made. A verification is scheduled for October 4th, 2022 to determine if walk in cooler has been repaired. -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 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 metal containers of salsa in salsa cold holding unit with temperatures between 46F and 48F. PIC stated that salsa was recently made and placed into unit without going through a cooling step. CDI - PIC placed items in walk in freezer to rapidly cool to 41F or less. -0.5 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of rice stored on floor in dry storage area. -0 points-

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed avocados stored with cut avocados in flip top cooler. Wash produce prior to use being sure to remove produce stickers and sticker residues -0.5 points-

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 boxes of single use cups stored on floor in dry storage area -0.5 points-

4-501.11 Maintain equipment in good repair. Observed walk in cooler with an ambient air temperature of 52F. PIC has taken walk in cooler out of service and called a technician. -0 points-

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 condenser fans in walk in cooler with build up of dust and residues. Recommend higher frequency and more thorough cleaning. -0 points-

5-205.15 Maintain a plumbing system in good repair. Observed small leak under handwashing sink in kitchen. Establishment is using a bucket to catch water. -0 points-

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 shelving above flip top cooler. Designate an area for the storage of employee possessions away from food, equipment, and utensils. -0 points-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures for cleaning vomit/diarrheal events. CDI - PIC was given vomit/diarrhea cleaning plan. -0 points-

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 drinks stored on prep surfaces and above handwashing sink. -0.5 points-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage in male restroom. CDI - Handwashing signage was provided. -0 points-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed salsa and rice cold holding in walk in cooler without coverings or wrappings. -1.5 points-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed mechanical dish machine with a chlorine sanitizer concentration of 0ppm. It was determined that container of chlorine sanitizer was empty. CDI - PIC replaced empty container of chlorine sanitizer and ran several dish machine cycles. New chlorine concentration was 100ppm. -1.5 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown substance stored near mechanical dish machine. PIC identified contents to be sanitizer. CDI - PIC labeled spray bottle with name of contents. 7-203.11 A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food.- P Observed spray bottle labeled as "Sysco Chemical" stored above griddle. PIC originally identified bottle to contain sanitizer but then said it was cooking oil. PIC was asked to discard contents and throw away spray bottle. CDI - PIC discarded spray bottle and contents. PIC has been advised to properly label food and sanitizer containers and to not reuse any container that stored toxic materials. -1 point-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beans, steak, sliced tomatoes, and shrimp in walk in cooler holding at 43F. Walk in cooler door is frequently left open during preparation. PIC has been advised to change practice of leaving door open. External thermometer of walk in cooler read 38F. CDI - Items cooled to 41F prior to end of inspection. -REPEAT- -3 points-

3-302.15 Wash fruits and vegetables prior to use. Observed avocados stored in flip top cooler with stickers still attached. Wash fruits and vegetables prior to use removing produce stickers and sticker residues. -REPEAT- -0.5 points-

3-304.12 (B) In-use utensils for food that is non TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice scoops stored in ice bins with the handles making direct contact with ice. CDI - Handles were repositioned so that ice scoop handles do not make contact with 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 tongs stored on stove handle with food contact surface making contact with non sanitized area. -0.5 points-

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed handwashing sink in kitchen with abundance of shredded lettuce inside. Handwashing sinks are for handwashing only. -0.5 points-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures for cleaning vomit/diarrheal events. CDI - Written procedures were given to and reviewed with PIC. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa verde, sliced tomatoes, and cooked ground beef in flip top cooler and reach in cooler with temperatures between 42F and 44F. Items were prepared prior to inspection and placed directly into flip top or reach in coolers without undergoing cooling step. CDI - Items were taken to walk in cooler to rapidly cool to 41F or less. -REPEAT- -3 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown substance in bar area. CDI - PIC identified contents to be sanitizer and labeled bottle. -0 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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed sliced tomatoes and house made salsa placed directly into flip top cooler without undergoing proper cooling step. PIC has been advised to cool items in walk in cooler or freezer prior to placing in flip top cooler. CDI - Items were taken to walk in cooler to rapidly cool to 41F or less. -0 points-

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed packages of beef thawing at room temperature. Approved thawing methods include thawing under refrigeration, completely submerged under running water with a water temperature of 70F or below, or as part of the cooking process. CDI - PIC submerged packages of beef under running water with a temperature below 70F. -REPEAT- -0.5 points-

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

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 build up of dust and residues on vents in walk in cooler. Recommend higher frequency and more thorough cleaning. -0 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee bag stored on top of box of tortillas in dry storage area. Designate and area for the storage of employee possessions away from clean equipment, food, and utensils. -0 points-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed sauté pans stored in handwashing sink closest to walk in coolers. Observed limes, straws, and measuring spoons stored in handwashing sinks in bar area. CDI - Items were removed by PIC. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage at sink in bar area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked chicken wings and chicken tenders in bottom of flip top cooler holding at temperatures of 59F. PIC stated that flip top cooler was not turned on. Observed lengua, chicken, and raw chicken in walk in cooler holding at temperatures of 48F. Walk in cooler door was open upon arrival and was left open at various times during inspection. PIC was advised to keep door closed and to limit the amount of walking in and out. CDI - Chicken wings and chicken tenders were voluntarily discarded. Items in walk in cooler were able to cool to 41F by end of inspection. PIC has been advised to conduct frequent temperature checks of walk in cooler and to instruct employees to keep door closed when not in use. -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 Observe ceviche, sliced tomatoes, cheese, salsa cooling in flip top cooler and pull out drawers under grill. All items were prepared prior to lunch service Observed tightly covered sliced tomatoes and salsa cooling in walk in cooler. CDI - Ceviche, sliced tomatoes, cheese, and salsa were moved to walk in cooler to rapidly cool to 41F or less. Covered items were uncovered to allow cold air to circulate in and around food. -0.5 points-

3-501.13 Use approved thawing methods. Observed ground beef completely submerged under running water with a temperature of 84F. Approved thawing methods include thawing under refrigeration, completely submerged under running water with a water temperature of 70F or below, or as part of the cooking process. CDI - PIC moved items to prep area to begin preparation. -0 points-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no working thin probe thermometer in establishment. A verification is scheduled by 9/6/2021 to determine if establishment is in compliance. -0.5 points-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles and shaker containers in food prep areas. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of beans stored on floor in dry storage area. CDI - PIC moved beans to nearby shelving. -0 points-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of food containers and box of napkins stored on floor in storage area. -0 points-