MARGARITAS MEXICAN RESTAURANT OF REA FARMS

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 queso cooling in stand up reach in freezer at 111 at 1:51pm. At 2:35 queso was 107 degrees F. CDI, queso stirred and placed in shallower containers to facilitate heat transfer. 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 .

3-501.15 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 ooling in stand up reach in freezer at 111 at 1:51pm. At 2:35 queso was 107 degrees F. CDI, queso stirred and placed in shallower containers to facilitate heat transfer. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 1 container of salt not properly labeled.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open throughout inspection. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies and fruit fly in dining area.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a couple wet wiping cloths held on counter surfaces.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed 1 uncovered employee drink stored on prep table.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed lava cakes stored in freezer uncoverd / unprotected. CDI, lava cakes covered to protect from potential contamination.

4-501.11 Maintain equipment in good repair. Observed split gasket on door of WIC.

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 Observed food employee washing gloves on hands and not wash hands. CDI, employee removed gloves and washed hands. 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 handwashing sign at ladies restroom handwashing sink.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed employee washed soiled gloves and not discard gloves after task was completed before moving on to handle clean single-service articles. 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 over raw beef. CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce over RTE tortillas and pre-washed produce. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed several bowls and equipment stored clean in container but soiled with food debris. CDI, equipment relocated for cleaning. 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 . 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. - Observed microwave accumulating dried food residues.

General Comment: 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 warmer used to stage queso before reheating. CDI, queso transferred to grill to rapidly reheat above 165 degrees F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed birra sauce held on prep unit at 85 degrees F. CDI, sauce voluntarily discarded . 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 bleach and acid not labeled in bottles. CDI, bottles labeled. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed bleach and acid stored next to clean pots. CDI, chemicals relocated for proper storage.

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed box of food with cardboard placed on garbage can upon arrival during preparation hours. Use proper prep surfaces to prevent potential contamination.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth used to stabilize cuttings board. Improvement made since previous inspection.

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

4-501.11 Maintain equipment in good repair. Observed split gasket on door of walk in cooler. 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - observed stone molcajete bowls being used in direct contact with guacamole according to operator . Facility has purchased plastic bowls and operator stated will discontinue use of molcajete . Observed dish rack used to drain chips after frying per PIC. PIC stated will discontinue practices.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P - Observed not air gap present at sink used to melt ice. CDI, air gap provided.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw chicken juice dripped on vegetables in low reach in drawer refrigerator . CDI, vegetables voluntarily discarded For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed cook use same gloves after handling soiled cloth used to wipe surface containing raw chicken and same gloves used to handle food and clean equipment. CDI, gloves removed and hands washed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed a few plates stored as clean but had minor food residues. CDI, equipment relocated for cleaning. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken hot held in warmer at 122 degrees F. CDI, chicken voluntarily discarded. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wiping cloths held on counter surfaces.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - observed stone molcajete bowls being used in direct contact with guacamole according to operator . CDI, facility to discontinue or use barrier instead of direct contact.

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 some shelving soiled and in need of cleaning near grill.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed containers of spices in dry storage and container of black beans in WIC not properly covered to protect from contamination. CDI - Employee covered 1.5 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed horchata and whole milk container in server prep unit holding above 41F during inspection. See temperature chart. Ambient in unit 40F. CDI - PIC voluntarily discarded. 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 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 cooked al pastor in flattop prep baring a preparation date of 5/14/25. After EHS questioning, PIC stated al pastor was cooked on 5/13/25, and portioned out on 5/14/25. EHS informed PIC that foods must bare the date that they are prepared, and not the date they are portioned out. CDI - Employee fixed date. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed boxes of dish detergent being stored in conjunction with raw onions on shelving in back prep area. Observed pump spray container of grill cleaner being stored in main kitchen area with no label indicating its contents. CDI - Dish detergent moved to appropriate location. Container of grill cleaner labeled. 1 pt.

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. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee backpack being stored in conjunction with employee food and beverage during inspection. Observed employee food and beverage being stored on prep table. CDI - All items moved to appropriate locations. Repeat. 1 pt.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple containers of foods being stored in large containers without lids. Container of chicken bouillon had obvious contamination from an unidentifiable liquid. CDI - Contaminated bouillon was voluntarily discarded. Employee covered all containers. 1 pt.

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 scoop in rice bin being stored with handle in direct contact with dried rice. CDI - PIC removed handle from food. 0 pts.

4-502.13 Single-use and single-service articles cannot be reused. Observed single use margarita mix containers being reused to store and dispense margarine at grill station. EHS reminded PIC that single use containers are not created to withstand constant wash and reuse. CDI - PIC moved margarine to to reusable containers. Repeat. 0.5 pts.

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 yogurts being stored in conjunction with customer food in server prep unit. CDI - PIC relocated to bottom of unit. Repeat. 0.5 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed hotel pans being stored as clean while wet stacked together during inspection. Ensure all equipment is air dried before stacking.

4-502.13 Single-use and single-service articles cannot be reused. Observed horchata being stored in reused single use margarita sour mix container during inspection. EHS educated PIC on the inability to reuse such items.

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 food build up on shelving units in WIC. More frequent or thorough cleaning needed. Repeat.

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 sealant coming up from floor in back prep area of kitchen, and large grooves in floor holding water during inspection. Resealing needed.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food being stored in conjunction with customer food in server’s area prep unit during inspection. More appropriate storage location needed.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed large bottle of soap in unlabeled container under 3 comp sink. CDI: PIC labeled container.

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed cut lettuce cooling at a rate of 0.03F/min in large containers covered with lids. CDI: Food employees placed lettuce into smaller containers. Cooling/cooling methods have improved since previous inspection. EHS will conduct a follow up visit. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed various flying insects throughout the kitchen area. EHS recommends increasing pest control frequency.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility without quat sanitizer test strips. VERIFICATION REQUIRED.

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 food debris build in bottom of reach in freezer. Clean as needed.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling vents throughout the kitchen with grease/dust build up. Clean as needed.

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

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 a large container of chicken soup cooling since 9:40am according to PIC still above 70F after more than 2 hours of cooling. Observed approx. 10 metal pans of cheese dip cooling on a cart at room temperature. Cheese dip was still at 103F with only 30 mins left in the cooling window. CDI: PIC voluntarily discarded the chicken soup and placed cheese dip in ice baths to quickly cool. 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. Observed one container of cheese dip inside walk in cooler at 52F. CDI: PIC voluntarily discarded item. Overall cold holding was correct. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed diced tomatoes being held on TPHC, without start/discard times. CDI: PIC marked start/discard time on product. REPEAT 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed facility holding diced tomatoes on guacamole cart using TPHC without written procedures. CDI: EHS provided TPHC procedures. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed chicken soup cooling in a large 5 gallon container in a very shallow ice bath that covered roughly a quarter of the container. Observed approx. 10 containers of cheese dip cooling on a cart at room temperature. CDI: Cheese dip was placed in proper ice baths and stirred. EHS and PIC discussed cooling methods. EHS will conduct a long term compliance visit. If violation occurs on next inspection a risk control plan may be required. 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 .

5-402.13 Maintain sanitary sewage system according to Law.-P. Observed floor drain at prep sink overflowing when prep sink is in use. CDI: facility voluntarily closed and repaired issue. EHS observed prep sink running and draining properly before inspection was completed. Facility has reopened.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shell eggs being stored over salsa in walk in cooler. CDI: PIC rearranged storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed sliced tomatoes at 43F after more than 4 hours of cooling. CDI: PIC voluntarily discarded 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU.

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 2 containers of cheese dip with a preparation date of 7/10 in walk in cooler. CDI: PIC voluntarily discarded items. Overall facility has a great date marking system. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed diced tomatoes being held on TPHC, without start/discard times. CDI: PIC voluntarily discarded items.

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed sliced tomatoes cooling in prep top. Observed raw pork cooling at a rate of 0F/min and beans at a rate of 0.02F/min. Both items were cooling in walk in cooler covered with a lid. CDI: PIC placed items in freezer to cool. EHS will conduct long term compliance visit. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed in use spice shakers and container near grill line without labels.

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 food debris build up on the bottom of both reach in freezers. Clean as needed.

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 a container of chicken nuggets and a container of blanched fries in RI prep unit holding above 41F. See temp chart. CDI: PIC voluntarily discarded items.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 a container of blanched fries in RI prep unit without a date mark. PIC stated fries were blanched today. CDI: PIC date marked container of fries.

3-501.19(B)(2) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less, must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time. Observed containers of salsa being held on TPHC in salsa prep unit not marked with discard time. CDI: PIC labeled containers of salsa with discard time.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle containing sanitizer with no label. CDI: PIC labeled bottle.

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 an uncovered metal hotel pan of ceviche cooling in flip top prep unit at a rate insufficient to reach cooling parameters. EHS also observed a covered bus tray of pico de gallo cooling in WIC not drop in temp after 30 minutes. CDI: PIC uncovered pico de gallo and portioned it out into 3 shallow metal pans and moved them along with ceviche to WIF to rapidly cool to 41F or below. REPEAT

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf One dented can of diced tomatoes observed on dry storage shelf with non dented cans. CDI: PIC discarded dented can.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a large scoop being stored in a container of shredded lettuce in WIC with handle buried in lettuce. CDI: PIC removed scoop from lettuce and returned for W/R/S.

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 a piece of raw chicken being stored in a pan of raw beef in grill drawer cooler. CDI: PIC voluntarily discarded items.

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 plates containing food debris and build up being stored as clean on cook line under cutting board. CDI: Plates were returned to dish wash for W/R/S. EHS Recommended storing plates in a different location to prevent contamination. REPEAT

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed 2 covered metal pans of refried beans cooling in WIC from 1/24 with a temp of 45F. CDI: PIC voluntarily discarded items. Observed 2 covered metal pans of refried beans cooling for 2 hours in WIC with a temp of 55F. Beans would not have reached 41F or below in a total of 6 hours without EHS intervention. CDI: PIC moved beans to ice bath and placed ice pick in beans to rapidly cool to 41F or below. REPEAT

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 one pan of queso in hot box with a temp of 87F. CDI: PIC voluntarily discarded item.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed diced tomatoes being held at guacamole station in which PIC stated they are held on TPHC and discarded after 4 hours, however facility did not have written procedures available and food item was not labeled with start time and discard time. CDI: PIC educated on proper procedures for TPHC and provided TPHC form by EHS.

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 2 covered metal pans of refried beans cooling for 2 hours in WIC with a temp of 55F. Beans would not have reached 41F or below in a total of 6 hours without EHS intervention. CDI: PIC moved beans to ice bath and placed ice pick in beans to rapidly cool to 41F or below. REPEAT

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 two condiment bottles filled with sauce with no label. CDI: PIC labeled items.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food on cook line without hair restraint.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed menu containing consumer advisory for ceviche and PIC not able to provide a parasite destruction letter for shrimp. Verification Required within 10 days to ensure parasite destruction letter is obtained or consumer advisory is removed to indicate shrimp is fully cooked to proper temperature.

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 plates containing food debris and build up being stored as clean on cook line under cutting board. CDI: Plates were returned to dish wash for W/R/S. EHS Recommended storing plates in a different location to prevent contamination.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed two large deep plastic containers full of salsa cooling since yesterday in WIC with a temp of 54F. CDI: PIC discarded items and EHS provided education on proper cooling methods.

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 container of chicken nuggets cold holding in prep unit at a temp of 45F. CDI: PIC discarded item. Points not escalated due to overall proper cold holding.

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 two containers of milk and a container of salsa in WIC without date marking. CDI: PIC stated salsa was prepared yesterday and milk was opened today. Items were date marked with respective dates.

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 two large deep plastic containers full of salsa cooling since yesterday in WIC with a temp of 54F. CDI: PIC discarded items and EHS provided education on proper cooling methods.

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 cut lettuce and sliced tomatoes cold holding above 41F. CDI, TCS items placed in walk in cooler to rapidly chill.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed minor debris surrounding shared dumpster space.

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 floor tile cracked near delivery door near dish machine.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Can of juice stored on cutting board at start of inspection. Ensure employee drinks are stored separately from food preparation areas. CDI - Drink discarded. REPEAT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Ice observed in hand washing sink. Hand washing sinks shall only be used for hand washing. CDI - PIC educated on hand washing sink requirements. 0 pts.

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 Dish machine at bar was being actively used and is not dispensing any chlorine (0ppm on test strip). VR - Verification required within 3 days that dish machine has been repaired. Wash bar glassware and utensils in dish machine in kitchen until the bar dish machine is repaired. // 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Can opener blade had visible multi-day buildup on blade. CDI - Can opener blade washed during inspection.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Tamales, burrito sauces, refried beans, carnitas, queso and birra salsa all measured 70-135F and were reheating for hot holding in the steam table. Ensure TCS foods are reheated to 165F within 2 hours. Use proper reheating equipment such as the stove top to reheat TCS foods before placing on steam table. CDI - All foods placed on stove top and reheated to above 165F.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .1 large container of chicken broth measured 57F from yesterday. 3 pans of cooked chicken measured 47-52F from yesterday. 1 large pan of refried beans measured 61F from yesterday. 1 deep pan of ground beef measured 49F from yesterday. Ensure TCS foods are cooled properly. Use shallow pans, ice wands, ice baths, leave foods uncovered to facilitate rapid cooling. CDI - All foods discarded.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information 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 . Chicken broth, chicken, beans and ground beef were cooled in thick portions and in deep pans/containers. Use shallow pans, ice wands, ice baths, leave foods uncovered or other effective means to cool TCS foods. TCS foods must be cooled from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Listed foods discarded. 0 pts.

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. Box of thawed raw tilapia fillets were still in vacuum packages in walk-in cooler. Remove raw fish from ROP package before thawing under refrigeration. CDI - PIC educated on requirement.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Container of mango pulp stored on floor at bar. Food must be stored at least 6 inches off the floor. 0 pts.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. 1 wiping cloth bucket stored on floor in kitchen. 0 pts.

4-501.11 Maintain equipment in good repair. Torn gaskets present on doors of 2 sandwich coolers. Replace torn gaskets. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee's backpack was sitting on cutting board at start of inspection. Do not store personal items on food preparation surfaces. CDI - Backpack moved and cutting board sanitized. 0 pts.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Food Safety Checklist tool can be found at: http://meck.co/FoodSafety Observed pic failure to ensure food safety regarding proper hand hygiene, staff eating and drinking during food preparation throughout kitchen, proper date marking, proper temperatures for holding TCS foods. CDI - coached again

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 not in compliance yet CDI handout given

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed open employee beverage under prep bottom stored over open food and food employee eating diner on unclean prep table. CDI removed; table to be cleaned before food preparation

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P observed multiple food employees handling soiled cloths while working with food. CDI pic instructed them to stop , get rid of towels on apron and wash hands

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 multiple boxes of unwashed produce over prepared foods.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed multiple containers of queso hot held under 126 f. CDI reheated above 165f

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple tcs foods cold holding above 46 f. CDI discarded

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety observed multiple tcs foods not date marked. CDI date marked or discarded

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.observed single wet wiping cloth stored not in sanitizer observed multiple soiled cloths on food employee aprons and cutting boards 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.

3-302.15 Wash fruits and vegetables prior to use. Observed multiple unwashed and still stickered avocados stored above ready to eat hot foods on make line

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 in use ice scoop handle down in ice

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed multiple employee beverages stored on or over food or food prep surfaces. CDI removed

2-301.14 Wash hands before donning gloves and between gloves uses. -P observed multiple employees donn gloves with no hand wash. CDI corrected. Hands washed 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -PObserved food employee wash hands and decontaminate on handles. CDI Coached. 2-301.14 Wash hands after activities that contaminate them. -PObserved multiple employees gloved, handling soiled towels and return to work with food. CDI coached

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 food employee on main cook line plating food bare handed. CDI food discarded and hands washed

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf observed rear hand sink blocked by cart. CDI removed observed hand sink at expo used for dumping drinks CDI coached 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -PfObserved second hand sink at bar not stocked with towels or soap. CDI restocked 6-301.11 Provide soap for handwashing at each handsink. -Pf

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -PObserved unwashed produce stored over ready to eat foods. Vr for reorganization 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.observed one ice bin at bar with no top 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P observed staff changing tasks without changing gloves. CDI coached

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed dishwasher in kitchen sanitizing at 0 ppm chlorine. CDI EHS primed pump , retested at 200 ppm

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P observed salsa at 62F cooling since 3 pm. After 7 now CDI discarded

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed multiple tcs foods cold held above 41F . CDI discarded or removed to cool

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -PfObserved TCS salsas cooling in covered large full plastic containers. CDI removed to open pans

3-306.11 Protect food on display using shields, packaging, or other effective means. -P observed multiple containers of open foods atop bar. CDI reorganized

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 multiple soiled dry and wet wiping cloths on employees aprons and on food prep surfaces.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.observed ice scoop and spoon handles down in food