COSTA DEL SOL

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed various containers of food throughout kitchen with lids or wrappings protecting it from contamination during inspection. Ensure all foods to in use are properly protected from contamination. 0 pts.

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 birria consume reheating on grill about to miss proper reheating window. See temperature chart. CDI - Pot moved to hotter section of grill to hasten reheating. Consume achieved proper temperature within two hour window. 1.5 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed squeeze bottles of sauce being stored in fryer prep with product above the air curtain. Sauces were not maintaining proper temperature. See temperature chart. CDI - PIC confirmed bottles had recently been refilled. Bottles moved to WIF to rapidly cool. REHS advised keeping squeeze bottles in bottom of prep unit to ensure all items remain 41F or below. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roach on wall near sides prep during inspection. More frequent or thorough pest control necessary. 1 pts.

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 knife being stored in between lids of fryer prep during inspection. Ensure all in use utensils are stored on a surface that is cleaned and sanitized at least every four hours. 0 pts.

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 cracks in WIC and WIF floors during inspection. Repair necessary. Repeat. 0.5 pts.

3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F or less. -P Observed milk received at 51F during inspection. PIC stated facility regularly takes temperatures of many items upon delivery, but does not take temperatures of sealed milk cartons. CDI - EHS intervened, milk returned to purveyor. 1 pt. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in three compartment sink at 0ppm chlorine during inspection. Sanitizer dispensing under 200ppm quat. Sanitizer line visibly unable to properly dispense chemical. EHS observed wash and rinse compartments in use during inspection, but not sanitizer compartment. CDI - Facility agreed to discontinue use of three compartment sink and utilize dish machine until repair. Maintenance contacted during inspection. 0 pts. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 pork filling for pupusas cooling since 11:30am holding at 75F at 1:40pm. Pupusas filled with pork observed holding at 73F. CDI - PIC voluntarily discarded pupusas and filling. 1.5 pts. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 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 pork filling for pupusas miss initial cooling window during inspection. Pork had been mixed with various ingredients and held at ambient temperature to fill pupusas while still in the initial cooling window, causing it to be above 70F after two hours of cooling. Pupusas previously stuffed with filling observed cooling while in a deep plastic container in WIC. Pupusas observed above 70F after two hours of cooling. Observed loroco pupusas cooling in WIC while in a deep plastic container during inspection. Pupusas were not cooling hastily. CDI - Pork filling and pork pupusas voluntarily discarded. Loroco pupusas moved to WIF to rapidly cool. Cooling hastened. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed single use styrofoam cup being used to dispense salsa verde stored in direct contact with the food. Ensure all utensils used to dispense product have proper handles to preclude contamination of foods. CDI - PIC removed cup. Repeat. 1 pt.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked and missing floor tiles near three compartment sink during inspection. Repair or replacement necessary. 0 pts.

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 soiled with dried food residues. 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. - Observed breading containers stored soiled from previous day. CDI, equipment relocated for cleaning and sanitizing. 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 cheese dip hot held at 116 since 7am according to staff. CDI, cheese dip 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - observed low reach in drawer refrigerator not maintaining TCS foods at 41 degrees F and below. Observed raw beef, fish and shrimp cold held above 41 degrees F and unit had ambient air temperature of 47 degrees F. Foods recently placed in unit according to staff and relocated to rapidly cool. Vr- Refrigeration company arrived while EHS present and calibrated unit while EHS on-site. 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 baking soda used in vomiting and diaper cleanup kit not labeled. Observed cleaning agent that was not chlorox bleach labeled as such. CDI, cleaning agents voluntarily discarded

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet cloths held on waist of food employee

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 styrophone without handle used as scoop and knife handle stored in contact with washed avocado

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

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 debris collecting on gaskets in refrigeration units

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 general cleaning needed in kitchen floors behind equipment on prep line and hard to reach areas behind equipment.

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 1 food employee not vigorously rub hands for required time and wash hands at prep sink. CDI, employee rehashed hands at handwashing sink. 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 .

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 pan of raw chicken stored over pan of 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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed quat santiizer testing below 200ppm at 3 compartment sink. CDI, sink refilled to required concentration and recently washed, rinsed and sanitized pans placed back in sink to resantizie. 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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed bucket of chlorine sanitizer not labeled. CDI, container labeled.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans being wet stacked near 3 compartment sink.

Observed raw shell eggs stored over cooked birra in walk in cooler and rte food in flip top prep unit. CDI, foods relocated for proper storage.

Observed fried chicken held at 86 degrees F. CDI, chicken voluntarily discarded.

Observed cabbage and zuchini recently prepared and cooling on prep table. COOLING TEMP 1 of cabbage was 113 degrees F and 2nd cooling temp was 102 at 1:14. Cooling calculation idndicated method not effective to reach cooling parameters and foods transferred to shallow uncovered container in WIC to rapidly cool. Some improvement made since last inspection

Observed cabbage and zuchini recently prepared and cooling on prep table. COOLING TEMP 1 of cabbage was 113 degrees F and 2nd cooling temp was 102 at 1:14. Cooling calculation idndicated method not effective to reach cooling parameters and foods transferred to shallow uncovered container in WIC to rapidly cool.

Observed rice utensil handle stored in direct contact with rice.

Observed open employee beverage stored over equipment in dry storage room.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed disposable towels not available at 1 handwashing sink at wait station area. CDI, towels supplied. 6-301.14 Post a handwash sign at each handsink. Observed women’s restroom missing handwashing sign. CDI, sign supplied.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf - Observed oyster tag not retained on container of oysters removed from commercial box with tag and not recorded when date of last shellfish sold but removed from box. CDI, oysters voluntarily discarded.

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 yuca and cooked carrot cooled from night before according to PIC in covered container at 43-44 degrees F cooling in deep covered container in prep refrigerator. CDI, items 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed beans hot held at 110 degrees F in warmer and at 122 degrees F on grill. CDI, beans reheated to greater than 165 degrees F. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed TCS foods ranging from 41-44 degrees F in walk in cooler. Operator adjusted WIC thermostat and observed items cooled to 41 degrees F after several minutes of monitoring. Ensure items cold held at 41 degrees F and below. Observed cut cabbage and cooked vegetable, rice and cheese cold held at 43 degrees F in flip top prep refrigerator, CDI, items 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 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 incorrect label on container of Tomatoe and with prep date of 3/18, observed 3 containers of milk with date of preparation of 3/19. CDI, items 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed T-bone not asterisked to be included on consumer advisory but could be ordered undercooked upon request according to PIC. CDI, menu’s updated during inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed yuca and cooked carrot cooled from night before according to PIC in covered container at 43-44 degrees F cooling in deep covered container in prep refrigerator. CDI, items 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed meat removed from freezer and thawing on table. CDI, item transferred to thaw under refrigeration.

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 small bowl used as scoop inside rice. Use proper scoop with handle.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 soiled handle of equipent in contact with clean fajita pans.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed several kitchen utensils stored clean with visible build up. CDI PIC placed soiled dishes in dish pit 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)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed queso dip being hot held at 108f. CDI PIC reheated queso to 135f. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf EHS observed several TCS foods in multiple prep tables with no date marking. CDI PIC placed date labels on TCS items. Repeat -3 points For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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. EHS observed thawed fish in reach in cooler with package label requiring food to be removed from package prior to thawing. Repeat -.5 points

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed soiled wiping cloths on top of prep units. CDI PIC placed wiping clothes in proper location. - 0 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. EHS observed tongs and spatula stored on handles of stove and in between stove. CDI PIC placed utensils in dish pit to be washed. Repeat -.5 points

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. EHS observed several wet stacked items. CDI PIC placed wet. Stacked dishes in dish pit to be re washed. -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. EHS observed exterior of several dirty dishes stored clean. Observed soiled exterior of equipment throughout the kitchen. CDI PIC placed dishes in dish pit to be rewashed. -.5 points

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed sausage in reach in with green mold. CDI - PIC voluntarily discarded food.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Observed shell stock tags from last 90 days without last sale date. VR.

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 lettuce cut yesterday in large plastic tub in WIC at 50 F. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed food in low reach in and reach in unit above 41 F. See temp chart. Observed raw shell eggs in ambient air. REPEAT. CDI - PIC voluntarily discarded food above 41 F. VR. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed chicken tacos dated 7-28 in low reach in, hot dogs dated 7-26 in reach in, and yuca dated 7-23 in WIC. Observed cooked shrimp and cooked seafood mix in reach in without date mark. 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 .

3-501.15 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 lettuce cut yesterday in large plastic tub in WIC at 50 F. REPEAT. CDI - PIC voluntarily discarded and will use methods such as smaller portions, the WIF, and monitoring temperatures to rapidly cool 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 thawed salmon in ROP with package label requiring food to be removed from package prior to thawing. CDI - PIC opened packages.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in prep top with stickers attached.

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 stored in between prep top lids. CDI - PIC removed knives to be washed.

4-501.11 Maintain equipment in good repair. Observed torn gasket on RIC by steam table.

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. Multiple employee drinks stored improperly above or on work surfaces. CDI - All relocated

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 . All food item (cabbage, cheese, lettuce, tomatoes, raw chicken) above 41F in flip top cooler across from flat top grill. CDI - All discarded and unit removed from service.

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 . Large 10 gallon container of cut lettuce cooling in walk in cooler. CDI- Instructed staff to divide into smaller portions to facilitate cooling; staff divided right away.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. One wet wiping cloth stored on prep table. CDI - Relocated to sanitizer bucket.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Scoop with no handle stored in cooked rice inside of rice warmer. CDI - Scoop removed; advised to find a scoop with a handle.

4-501.11 Maintain equipment in good repair. Flip top cooler ambient air temp approximately 50F (see item 22). Unit removed from service and a call for repair was placed. EHS will follow up with return visit.,

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. Clean build up from cooler door gaskets and handles throughout.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Close lids and doors on dumpster after each use.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up left attached to some metal pans, large plastic bins, and bus pans on air drying shelves. CDI- Pans, large plastic bins, and bus pans were moved to 3 comp sink to be washed, rinsed, and sanitized again. Ensure that dishes are getting thoroughly cleaned to remove build up from previous uses so that dishes are cleaned to sight and touch.

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 white rice with vegetables below temperature threshold. Rice cooker was unplugged. Rice was reheated during the inspection to a temperature of 173F.

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 andreso sauce, lettuce, salsa verde, and spicy salsa all above temperature threshold. Continue to work maintaining storage inside of prep unit by not overfilling sauce bottles and pans. CDI- Foods in between 42-45 were cooled. Foods above 45F were discarded during the inspection.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Ready to eat foods shall only be kept for 7 days total with the first day being the preparation date. Observed ranch and chorizo both dated for 7/11. Both foods were discarded during the inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Ensure that all chemicals placed inside of secondary containers are properly labeled with the contents stored inside of the secondary container. CDI- Degreaser was labeled during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some dishes on air drying shelves wet and tightly stacked. Food establishment shall implement pyramid style stacking method to prevent air drying issues.

4-501.11 Maintain equipment in good repair. Observed gasket channels on reach in freezer with torn seals.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Ensure that employees are properly made aware of times when to wash their hands. Observed employees making trips from the walk in unit and returning directly to prepping foods. Employees shall wash their hands in between acts that contaminate them such as these changing of tasks. CDI- PIC asked employee to wash their hands again. Ensure that employees wash hands after acts that contaminate their hands such as turning off the faucets with their bare hands. Observed main cook turn the faucet off with his bare hands during the inspection.

6-301.14 Post a handwash sign at each handsink. Hand washing signs shall be provided at each hand washing sink notifying food service employees to wash their hands. Hand wash sign missing at hand washing sink by the dish area. CDI- A hand wash sign was provided at the end of the inspection by the REHS last inspection.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed foods inside of the walk in cooler without any protective wrapping or lids. Foods include shrimp, crab, and sausage. CDI- Foods were covered during the inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up left attached to some metal pans, large plastic bins, and bus pans on air drying shelves. CDI- Pans, large plastic bins, and bus pans were moved to 3 comp sink to be washed, rinsed, and sanitized again. Ensure that dishes are getting thoroughly cleaned to remove build up from previous uses so that dishes are cleaned to sight and touch.

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 refried beans at waitress station at a temperature of 113F inside of steam table. Ensure that foods are being reheated in an approved manner. Refried beans were moved to the stove to be reheated properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of 41F or below. Observed a prep unit holding crema in a sauce bottle at a temperature of 43F. Recommend using smaller sauce bottles and not overfilling sauce bottle above fill line inside of prep unit pans. CDI- Crema was moved to walk in cooler to cool below temperature threshold. 3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P For more information please visit: http://meck.co/FoodSafety Observed shelled eggs inside of the prep unit at 51F. CDI- Eggs were discarded during the inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Upon entering the walk in freezer, observed boxes off food stored on the ground. Observed crema buckets stored on ground upon arrival. Ensure that food is stored on shelves at least 6 inches off the ground. CDI- Both items were moved to shelves during the inspection. No contamination observed. 3-307.11 Protect food from contamination sources not specifically noted by the code. Observed soap dispenser at 3 comp sink with microbial growth stored inside of plastic tubing leading to sink. Recommend replacing the line or using a brush to clean, then washing the line thoroughly. Observed trash bag covering rice on the stove upon arrival. Top layer of rice was discarded along with bag.

3-302.15 Wash fruits and vegetables prior to use. Observed peppers sliced with labels still attached. Observed avocados inside of the prep unit with labels still left attached. Ensure that team members ae actively washing fruits and vegetables.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some dishes on air drying shelves wet and tightly stacked. Food establishment shall implement pyramid style stacking method to prevent air drying issues.

4-501.11 Maintain equipment in good repair. Observed prep unit stored in front of grill area ponding water. Call maintenance to repair leak.

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 buildup left attached to some prep units, gasket channels, hand wash sinks, and sides of equipment.

5-205.15 Maintain a plumbing system in good repair. Observed leak at 3 compartment sink around faucet area. Observed leak at 2 compartment sink around piping.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both dumpster doors left open during the inspection. Be vigilant in efforts in controlling the avoid attraction or possible harborage. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Remove trash build up from behind the restaurant. Recommend pressure washing around grease trap to remove buildup attached.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up around equipment throughout. Recommended more frequent cleanings.

6-301.14 Post a handwash sign at each handsink. Hand washing signs shall be provided at each hand washing sink notifying food service employees to wash their hands. Hand wash sign missing at hand washing sink by the dish area. CDI- A hand wash sign was provided at the end of the inspection by the REHS. 5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Hand washing sinks shall be available at all times and used for the sole purpose of hand washing only. Observed a bowl in the hand wash sink at the entrance of the kitchen. CDI- Pic removed bowl during the inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up left attached to some metal pans and lids on air drying shelves. CDI- Pans were moved to 3 comp sink to be washed, rinsed, and sanitized again. Ensure that dishes are getting thoroughly cleaned to remove build up from previous uses so that dishes are cleaned to sight and touch.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of 41F or below. Observed a prep unit recently repaired within the last two hours holding foods such as crema(57F), lettuce(47), tomatoes(45F) and pico de gallo(45F). CDI- Items were moved to walk in cooler to cool below temperature threshold with the exception of crema which was discarded voluntarily by PIC. Observed pullout drawers under grill holding beef at 45F. This unit was currently being repaired. 3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P For more information please visit: http://meck.co/FoodSafety Observed shelled eggs inside of the prep unit at 47F.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Ready to eat foods shall only be kept for 7 days total with he first dating being the preparation date. Observed pork skin dated 3.8 22 Observed a pastelitos among other items with dates listed 3/10. CDI- Foods discarded during the inspection.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed recently chopped lettuce placed directly inside of prep unit to cool. Prep units cannot be used to cool as they're in consistently in constant use.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Upon entering the walk in cooler and freezer, observed food stored(red snapper & broccoli) on the ground. Ensure that food is stored on shelves at least 6 inches off the ground.

3-302.15 Wash fruits and vegetables prior to use. Observed peppers sliced with labels still attached. Observed avocados inside of the prep unit with labels still left attached. Ensure that team members ae actively washing fruits and Vgeetables.,

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some dishes on air drying shelves wet and tightly stacked. Food establishment shall implement pyramid style stacking method to prevent air drying issues.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both dumpster doors and lid left open during the inspection. Be vigilant in efforts in controlling the avoid attraction or possible harborage. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Remove trash build up from behind the restaurant.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Ensure that employees are properly made aware of times when to wash their hands. Observed employees making trips from the walk in unit and returning directly to prepping foods. Employees shall wash their hands in between acts that contaminate them such as these changing of tasks. CDI- PIC asked employee to wash their hands again.

6-301.14 Post a handwash sign at each handsink. Hand washing signs shall be provided at each hand washing sink notifying food service employees to wash their hands. Hand wash sign missing at hand washing sink by the dish area. CDI- A hand wash sign was provided at the end of the inspection by the REHS. 5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Hand washing sinks shall be available at all times and used for the sole purpose of hand washing only. Observed an employee fill up and pitcher during the inspection from a hand washing sink.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Foods inside of walk in cooler shall be stored according to their final cook temperature. Observed inside of the walk in cooler a pan of raw beef stored over raw shrimp. Ensure that foods are stored according to their final cook temperature to avoid possible contamination from occurring. CDI- PIC reorganized the pans during the inspection according to their final cook temperatures.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up left attached to some metal pans on air drying shelves. Pans were moved to 3 comp sink to be washed, rinsed, and sanitized again. .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed cabbage inside of walk in cooler in a bulk amount attempting to cool from ambient temperature. Cabbage was observed at 55F upon arrival to inspection and 52F about 45 minutes later. Cabbage was place directly inside an ice bath to cool faster in a smaller amount.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All time and temperature controlled foods kept for cold holding shall maintain a temperature of 41F;. Observed a reach in unit holding foods over night that have not been turned on. Foods registered at a temperature range of 63-66F. All foods kept in this unit were discarded and denatured during the inspection.

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 Any tcs foods kept for subsequent dayys shall be date marked for 7 days with the first day being the day the food was prepared. Foods include cooked shrimp and tomatoes/cucumber popusa mix. CDI- These foods were dated during the inspection.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed items attempting to cool in bulk amounts. Ensure that we're breaking down foods into smaller portions to allow these foods to cool at a faster rate. Cabbage was broken down in to smaller portions during the inspection.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door left open upon arrival to inspection. Ensure proper mesh screening shall be provided if food establishment has plans to leave the back door open to protect food establishment. CDI- PIC closed back door during the inspection. 6-202.13 Properly locate nsect control devices. Do not store insect control devices over food preparation areas. Observed sticky insect capture tape attached to the ceiling over several prep stations. Remove and place in areas where possible contamination cannot occur.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handles making direct contact with sugars in the dry storage area and popusa mix in the prep unit. CDI- Both handles were removed by the person in charge.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some dishes on air drying shelves wet and tightly stacked. Food establishment shall implement pyramid style stacking method to prevent air drying issues.

4-501.11 Maintain equipment in good repair. Observed some gasket channels with tears found in their seals. Observed hand soap dispenser by handwashing at entrance not in working condition. Batteries replaced during the inspection to carry out hand washing.

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 buildup left attached to some prep units, gasket channels, hand wash sinks, and sides of equipment.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open during the inspection. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Remove trash build up from around the dumpster area to prevent a possible attraction or harborage of pests. Observed buildup left stored next to dumpster including about 40 boxes and litter.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed broken tiles and damaged tiles by the dish area and damaged baseboards by the entrance to the kitchen area.