EL TACO DELI

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw beef box stored directly on top of limes in prep sink. Do not store raw animal foods above ready-to-eat foods or unwashed fruits or vegetables. CDI - PIC moved raw meat to upright cooler. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.14 Wiping Cloths, Use Limitations (C) Several wet wiping cloths observed on surfaces in kitchen. Store wet wiping cloths in sanitizer solution when in between uses.

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. Ice scoop handle laying in ice in ice container. Handles of in-use utensils must not contact the food or ice.

4-602.13 Nonfood Contact Surfaces (C) Additional cleaning inside refrigeration, shelves, and general surfaces throughout kitchen. Clean these areas more frequently.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Plantains (120-130F) and tacos dorados (105-110F) were below 135F in hot holding. TCS foods in hot holding shall measure at least 135F. CDI - PIC reheated items to above 165F. 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 Shredded mozzarella and lettuce in sandwich cooler top measured 47F and 54F. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved items to walk-in cooler to cool. REPEAT 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 .

4-501.11 Maintain equipment in good repair. Replace torn gaskets on low boy cooler. 0 pts.

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. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed gloved food handler re-enter the facility from the grocery store and immediately begin food prep without discarding gloves and washing their hands. The same food handler was observed various times incorrectly washing their hands under 10 seconds, recontaminated them by shutting off water supply, dry their hands with disposable towels and then don gloves for food prep. CDI - Employee educated and complied with proper hand washing procedures. 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)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed raw beef stored over curtido in the prep reach-in unit. No physical evidence of contamination observed. CDI - Storage order corrected to prevent cross contamination. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. - P. Observed cooked chicharrones stored inside shopping bags inside of the large chest freezer. CDI - EHS discussed safe food storage by using non-reactive, non-toxic materials like glass, stainless steel, ceramic, and specific plastics (ziplock bags). PIC voluntarily discarded foods. -0-

REPEAT: 3-501.14(A) Quickly cool cooked foods within 2 hours from 135 F to 70 F; and within a total of 6 hours from 135 F to 41 F. - P. Observed a stockpot full of chicken tamales cooling since 10:00 AM per discussion with the PIC. Product temped at 82 F at 1:10 PM. CDI - PIC voluntarily discarded chicken tamales. -1.5- 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.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed salsa in small plastic containers holding at 48 F due to being over stacked in the prep top. Discussion with PIC revealed salsas were placed in prep top 1.5 hours prior to inspection. CDI - Salsa containers removed to the reach in unit to cool down. Points scaled back due to improvement from previous inspection. -1.5- 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.

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 a large pot containing high quantities of chicken tamales (individually wrapped in aluminum foil) inefficiently cooling in the 2 door upright reach-in unit since 10:00 AM. Also observed recently cooked white rice cooling covered and in high density in the prep reach-in unit with a 0 F change after 30 minute assessment. Refer to temperature chart. CDI - EHS discussed utilizing the walk-in cooler unit for batch cooling and effective cooling methods such as venting and separating into smaller batches. Chicken tamales were voluntarily discarded due to not meeting cooling time/temperature parameters (see #20) while cooked rice was uncovered and transferred in to the walk-in cooler. ***A risk control plan for cooling methods will be implemented if future non compliance is observed. 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.

REPEAT: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a gnat and medium sized roach in the facility. 0 demerits today due to improvement from previous inspection. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handler engaging in food prep with dangling bracelets. -0-

4-502.11(A) Maintain utensils in good repair. Observed a severely burnt wooden bowl being used to store salt. CDI - PIC voluntarily discarded the damaged bowl. -0-

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 heavy accumulation of food debris and residue on the bottom interior surfaces of the reach-in freezer, reach-in cooler 2, and lowboy cooler 2. Observed heavily soiled handles on refrigeration units throughout. Observed water pooling inside of display case used to store bottled drinks. Observed exterior surfaces of all refrigeration units and microwave heavily soiled with food residue. Increase cleaning frequency. -1-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at either hand sink. CDI PIC provided roll of paper towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two empty clean containers in hot wells with residue. CDI PIC replaced and 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 .

3-501.14(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 Salsa prepared 1 hour prior cooling at a rate insufficient to reach 70F in 2 hours. CDI PIC placed salsa in WIF and item dropped to 70 in 20 min. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa in small plastic containers holding above 41F , observed several items in RIC low boy holding above 41F. VR Salsa placed below in RIC part of prep unit and PIC stated that the circuit breaker had popped and was reset hour prior. All items came down in temperature rapidly. VR required. Repeat 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 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 date marking system not being updated. Facility is taken off RCP and will be placed on ITS during VR visit tomorrow. 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 large vat of salsa roja covered, in RIC not cooling properly. CDI PIC placed item in WIF. All large quantity items shall be cooled in WIF. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in prep area. Repeat

3-302.15 Wash fruits and vegetables prior to use. Observed stickers on Avocados held in use. Stickers must be removed during wash process.

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 heavy accumulation of food debris and residue on the bottom interior surfaces of the reach-in freezer, reach-in cooler 2, and lowboy cooler 2. Observed heavily soiled handles on refrigeration units throughout. Observed exterior surfaces of all refrigeration units heavily soiled with food residue. Increase cleaning frequency. REPEAT VIOLATION.

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 food residue buildup on the wall behind the back handsink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed multiple bags of raw cut pork stored inside the freezer chest, directly above multiple bags of cooked food items (cooked pulled chicken, cooked plantains, commercially made fries). EHS explained that storage order still applies to freezer chests. CDI: PIC corrected storage order inside the freezer chest to prevent contamination. 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 a container of cooked frijoles temping above 41F inside reach-in cooler 2 (see temp chart). CDI: PIC voluntarily discarded. REPEAT VIOLATION. *Note: Although a repeat violation, full points not taken today since only one TCS food item was observed temping above 41F. 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 a bag of cooked chicken empanada filling and a bag of cooked rice w/veggies both stored in the lowboy cooler without date labels. PIC stated these were both prepared yesterday. Observed multiple deli containers of TCS foods (cooked barbacoa, cooked plantains, various soups) stored inside the standing reach-in freezer without any date labels. Observed multiple bags of TCS food items (cooked plantains, pulled chicken, cooked empanada filling, fried chicharrones) stored inside the freezer chest without any date labels. PIC stated all of the above mentioned items were prepared yesterday. REPEAT VIOLATION. *Note: This facility has had a history of being out of compliance for date-marking for the previous 3 consecutive inspections. EHS is implementing a RCP for the facility to gain long-term compliance. VERIFICATION REQUIRED within 10 days to ensure facility is in compliance. 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 .

3-501.11 Stored frozen foods shall be maintained frozen. Observed multiple food items stored towards the top inside the freezer chest temping above frozen temps (see temp chart), while the frozen items underneath and towards the bottom were truly frozen at 32F or below. EHS observed that the freezer chest sliding door was not being completely closed anytime the PIC opened it, which could potentially be the reason. CDI: PIC voluntarily discarded the frozen cooked plantains that were temping above 41F, and PIC moved some of the frozen food items into the standing reach-in freezer to allow more air flow within the freezer chest. 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 a bain marie of cooked corn on the cob stored inside the lowboy cooler, tightly covered with plastic wrap. PIC stated this is usually how she cools this down. CDI: EHS had PIC remove the plastic wrap to allow proper air flow, and observed cooked corn met the proper cooling rate. 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 a cockroach crawling on the floor near the back handsink. PIC stated they have a pest control company who comes out once a week for maintenance.

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed a cut head of raw cabbage that was stored directly on the shelf inside the lowboy cooler. Observed a bag of cooked rice w/veggies stored directly on top of an uncovered plate of cooked beans. Keep unpackaged food protected by some sort of barrier. CDI: PIC voluntarily discarded plate of cooked beans.

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 the scoop handle stored inside the large sugar bin, commingled with the non-TCS food product. Keep scoop handles stored above the non-TCS food items.

4-501.11 Maintain equipment in good repair. Observed handsink by the make line needing to be re-caulked. Observed the exterior cover for the bottom right side of the freezer chest missing. Observed rusted shelves throughout facility. Re-caulk handsink and replace exterior cover of freezer chest. Seal/replace rusted shelves.

4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed the 3-compartment sink set up only in the first two sink compartments with the first one being used to wash and the second one being used to sanitize. PIC stated that the lever for the third compartment (sanitize) created to dump and hold the water in the basin, broke off. EHS explained that the 3-compartment sink should always be set up so that multi-use utensils and equipment can be properly washed, rinsed, and then sanitized properly. PIC stated she will get a work order in to have this repaired.

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 a pool of standing water on the interior surface inside the beverage reach-in cooler. Observed heavy accumulation of food debris and residue on the bottom interior surfaces of the reach-in freezer, reach-in cooler 2, and lowboy cooler 2. Observed heavily soiled handles on refrigeration units throughout. Observed exterior surfaces of all refrigeration units heavily soiled with food residue. Increase cleaning frequency. REPEAT VIOLATION.

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 a missing bottom portion of the FRP wall in between the back hand-sink and the prep table storing non-TCS food products and unwashed onions, exposing the heavily soiled wood underneath the FRP wall. Seal/repair FRP wall with non-absorbent material. 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 food residue buildup on the wall behind the back handsink. Observed oil and debris buildup on ceiling tiles throughout the facility. Increase cleaning frequency. 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 the edging of the wall by the back handsink in disrepair. Seal/repair edging of the wall so that it is smooth and easily cleanable.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee's apron stored commingled with brooms and mops in the can wash. Keep employee possessions separate to prevent contamination.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried poblanos stuffed with cheese hot holding in the steam well below 135 degrees F. PIC stated that they put the poblanos in the steam well 20 minutes prior to the start of the inspection. CDI: Food employee reheated the poblanos on the flattop grill above 165 degrees F (see temp chart) and were placed back into the steam well to hot hold. *Note: All other food items in the steam well were 135 degrees F or above. 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 multiple TCS food items (cortido slaw, cooked carnitas, large pot of menudo) cold holding in the reach-in cooler above 41 degrees F (see temp chart). Date labels showed that they were prepared over 24 hours prior to the inspection, and PIC confirmed that they had not touched these items at all today. CDI: PIC voluntarily discarded the three TCS food 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 2 oz portioned cups of salsa verde (house-made) cold holding in the deli fliptop, date-marked with a prep date of 2/16. PIC stated that they have a new food employee who tends to forget to change the date-labels (posted inside the fliptop) once new food items are filled in the unit, and stated that they made the salsa verde two days ago. CDI: PIC removed the old date labels and corrected the dates with new ones. Observed a deli container of soup (made with meat and veggies) without a date label, stored in the lowboy. PIC stated that they put it in here last night to thaw out. CDI: After discussing date-marking rules with the PIC, the PIC created a date label with the date the soup was cooked, and yesterday's date to start the clock again. Observed a pan of cut tomatoes in the deli fliptop that were date-marked with a prep date of 2/16. PIC stated that they cut veggies fresh everyday, and EHS observed the tomatoes were still fresh. CDI: PIC created new date-label for the cut tomatoes. Observed a food-grade bag of cooked white rice and a food-grade bag of cooked pork and cheese that were not date-marked and stored in the lowboy. PIC stated that they cooked both items yesterday. CDI: PIC created date labels for these TCS food items. Observed a food-grade bag of cooked carnitas that were not date-marked and stored in the freezer chest. PIC stated that the carnitas were also cooked yesterday. CDI: PIC created date label for the carnitas. Observed an opened gallon jug of whole milk stored in the beverage cooler. PIC stated that they opened the milk jug yesterday. CDI: PIC wrote yesterday's date on the milk. REPEAT VIOLATION. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a stack of metal pans that were wet-stacked and stored in the clean dish area. CDI: PIC separated the pans to allow proper air-drying.

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 the handles and interior doors of the lowboy coolers and reach-in cooler with food residue. Observed the non-food contact surfaces of the deli fliptops accumulating with food debris. Observed pooling water at the bottom of the beverage cooler. Increase cleaning frequency. REPEAT VIOLATION.

6-303.11 Provide required lighting intensity. Observed one lightbulb out in the hood system. Replace with new lightbulb. CDI: PIC replaced with new lightbulb while EHS was still on-site.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. - Pf. Observed facility is not effectively monitoring cooling, date marking, food protection as well as failing to maintain facility pest free. EHS was required to coach PIC about ongoing issues within the food service establishment. -1- VERIFICATION IS REQUIRED 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.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. - P. Observed small cockroaches inside bin in direct contact with dry dough. CDI - PIC voluntarily discarded product. Intent to suspend issued today. -1-

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. - P. Observed white rice stored in grocery bag inside refrigeration unit. CDI - Bags removed and rice reheated to 165 F. -0-

REPEAT VIOLATION: 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 container of barbacoa with an expiration date of 10/21/24 and ground beef without date marking. Per PIC, items had been pulled from freezer last night. CDI - Thaw date added to both products. No point deduction due to notable improvement. -0- 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.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. - P. Observed can of residential ant & roach spray stored in facility. CDI - Can removed from facility. -1-

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 container of cooked vegetables cooling in dense quantity in the reach-in unit and beans cooling covered in the walk-in cooler. CDI - Cooked vegetables transferred to walk-in cooler and container of beans uncovered to facilitate heat transfer. -0.5- 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.

REPEAT VIOLATION: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple large/small flies and small cockroaches throughout facility including on equipment and inside (1) bin containing dry dough. PIC stated pest control treatments are handled through the grocery store; PIC unable to procure invoices at this time. Increase frequency and intensity of pest control to eliminate issue. -2-

REPEAT VIOLATION: 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 inside of tall reach in cooler under with food debris, reach-in units with food build up on door handles, exterior surfaces of prep unit in need of cleaning. -1-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed visible food debris inside of hand washing sink next to prep unit. EHS educated PIC and employee present on hand washing sink usage. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no paper towels available at hand washing sink across from 3-compartment sink and inside 1 of 2 restroom hand washing sinks. CDI - Paper towels provided to all areas. -0-

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed compliance with exception to portioned cups of salsa roja and salsa verde in prep top above 41 F. Cups were filled over the brim. CDI - Product was placed in freezer and cooled to < 41 F. EHS recommends storing this product in the interior part of the prep top. No escalation of points due to improvement noted. -1.5- 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.

REPEAT VIOLATION: 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 beans, boiled carrots, potatoes and shredded mozzarella stored inside of the prep unit with an expiration date of 5/19/24. With exception of beans, remaining TCS foods were mislabeled, per PIC. CDI - Date marking corrected and beans voluntarily discarded by PIC. -3- EHS discussed with PIC about date marking disposal procedures. 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.

REPEAT VIOLATION: 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 reach in cooler under juices with build up. Observed reach-in units with build up on door handles and gaskets. Observed interior of microwave with food build up. -1-

5-501.17 Provide a covered waste bin in female restrooms. Observed two unisex restrooms with out covered waste bins. 6-302.11 Supply toilet tissue at each toilet. - Pf. Observed 1 of 2 unisex restrooms with out toilet paper. CDI - Toilet paper provided. -0-

REPEAT VIOLATION: 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 wall damage to left of handsink and to left of register. Repair. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed mop sink inaccessible due to storage. Remove storage items to allow for mop sink access. -0.5-

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed facility is not effectively monitoring cooling or holding temperatures of food items. CDI: link to the food safety checklist provided below. 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.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed cut cabbage head stored directly on shelf in reach in part of prep cooler. CDI: Cabbage relocated to pan.

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 chicken and vegetables cooling from yesterday in reach in cooler. CDI: Products voluntarily discarded. Permit allows for cooling in the walk in cooler only. Ensure all food items are cooled in the walk in. 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 queso fresco in prep top above 41F. Product was placed in freezer and cooled to 41F. EHS recommends storing this product (if left in the block) in the interior part of the prep top. Observed reach in cooler holding all products above 41F. Products voluntarily discarded. VERIFICATION 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

REPEAT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed no date mark on mozzarella, cooked pork, cooked potatoes, lettuce, or curtido. CDI: Items date marked. PIC stated items were from within the past 2 days. REPEAT VIOLATION Intent to suspend issued today. 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 cooked meat in reach in from 2/3. CDI: Product voluntarily discarded. REPEAT VIOLATION Intent to suspend issued today. 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.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed bottle of ibuprofen stored on shelf commingled with food items and stored above food items. CDI: Ibuprofen relocated.

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 and cooked vegetables cooling from prep yesterday in reach in cooler. CDI: Product voluntarily discarded. See #22. 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 cockroaches throughout facility including on equipment, behind hanging policies on the wall, and on the floor. PIC stated they are getting weekly pest control treatments through the grocery store. Increase frequency and intensity of pest control to eliminate issue. Intent to suspend issued today. REPEAT VIOLATION

4-502.13 Single-use and single-service articles cannot be reused. Observed ziplock bags stored in reach in cooler that have been washed and ready for reuse. CDI: Bags voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed reach in cooler with significant water in bottom and some dripping from condenser. REPEAT VIOLATION Previous violation corrected. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed back handsink in need of recaulking where sink meets the wall.

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 reach in cooler under juices with build up. Observed 2-door reach in cooler with minor build up on shelving. Observed interior of microwave with food build up. REPEAT VIOLATION

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 wall damage to left of handsink and to left of register. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed mop sink inaccessible due to storage. Remove storage items to allow for mop sink access.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee wash hands and re-contaminate them on faucet handles. CDI - Employee coached and hands properly washed. Compliance with hand washing observed during the inspection. -0-

REPEAT: 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed cases of raw shelled eggs stored above packaged Salvadorean crema and retail store goods (milk) inside of the walk-in cooler. Observed boxes of unwashed avocados stored above cooked beans and curtido (coleslaw) inside of the walk-in cooler. Also observed raw pork stored over bread inside of the lowboy unit. No physical evidence of contamination observed. CDI - PIC and employee present educated on proper storage order and foods re-arranged to prevent cross-contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. 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 chicken stored over raw beef inside of the reach-in unit. No physical evidence of contamination observed. CDI - PIC and employee educated on proper storage order and chicken stored below to prevent cross-contamination. -3- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed various foods uncovered inside of reach-in units and at dry goods storage areas. CDI - PIC covered all foods with plastic wrap and their respective lids.

REPEAT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed portioned containers of salsa roja and salsa verde inside of prep top and reach-in unit without date marking. PIC stated items were prepared on 10/7/23. CDI - Products date marked. 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 no date on cooked ground beef. PIC stated that the product was prepared on 10/6/23, placed in the WIF on that same day and pulled yesterday for today’s services. EHS educated PIC on date marking requirements. CDI - Product date marked. -3- 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. ***Facility placed on risk control plan due to continuous non-compliance of risk factor. VERIFICATION WILL BE CONDUCTED TO VERIFY COMPLIANCE ON DATE MARKING PRACTICES.

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 2x cans of residential Raid roach spray under prep table. CDI - Cans removed from facility. -0-

REPEAT: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small cockroaches crawling on FRP at 3-compartment and prep sink stations. Recommend higher frequency of PCO. -1-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths held in 0 P.P.M. Chlorine sanitizer. CDI - Solution discarded and remade with concentration of 100 P.P.M. -0-

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 handle coming in contact with corn dough flour in bin. CDI - Scoop handle re-positioned upwards. Observed styrofoam and plastic cups being used to scoop rice and sugar. CDI - Cups removed.

4-501.11 Maintain equipment in good repair. Observed severely damaged gasket at door of walk-in freezer and ice accumulation on wall corners inside of walk-in freezer unit. Repair. -0-

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 reach in freezer with build up of food debris. Clean as needed.***No escalation of points due to notable improvement since previous inspection. -0.5-

5-402.13 Maintain sanitary sewage system according to Law. - P. Observed waste water from 3-compartment sink and prep sink floor drains backing up on to flooring. PIC repaired issue at 3-compartment drain by removal of food debris, however, waste water at the prep sink floor drain continues to back flow on to the floors surrounding the area. PIC has voluntarily closed facility and contacted plumber for repairs. Verification required. -1-

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed hand sink near 3 compartment sink without hand soap. CDI: PIC placed soap at sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw fish being stored above cabbage in reach in cooler. CDI: Storage order was rearranged. 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 food employee crack raw shell eggs then proceed to handle clean single service items without changing gloves. CDI: Food employee removed gloves and washed hands.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed portioned salsas over stacked in prep unit ranging from 45-47F, bottom layer was 41F. CDI: PIC voluntarily discarded out of temperature salsa. Points decreased due to significant improvement from previous inspections. If cold holding violations occur during future inspections a risk control plan may be implemented as determined by EHS. 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 .

REPEAT 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 cooked pork, milk, empanadas, and poblanos without date marks. PIC stated items were prepared yesterday. CDI: pork and milk were dated, all other items were voluntarily discarded. If violation occurs on next inspection risk control plan may be implemented. 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 .

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 salt, spice shaker and container of oil without labels.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed crawling insects and small flying insects throughout establishment.

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 reach in cooler, reach in freezer and microwave with build up of food debris. Clean as needed.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed dented can of tomato soup. CDI: Soup was voluntarily discarded.

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 fish filet, empanadas, and eggs holding below 135F. CDI: Items voluntarily discarded. EHS and PIC filled out TPHC form for items that are fried today. This will be used when these items need to be prepped in advance of a customer’s order and held hot. REPEAT VIOLATION

Repeat: 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 pan of pork holding in reach in cooler above 41F. Pork was pulled out for making carnitas and placed back into refrigerator that was not working (See #47). Product was pulled from working refrigerator less than 4 hours ago. Product placed in reach in freezer and cooled to 41F before 4 hours was passed. REPEAT VIOLATION Some improvement from previous inspections. Failure to maintain temperatures on next inspection will result in a Risk Control Plan and/or permit action.

Repeat: 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 no date mark on salsas in reach ins, cooked proteins in freezer, pork, empanada filling, and quesadilla filling. PIC states all foods are cooked and prepared in small batches every two days. PIC states foods were cooked and prepared yesterday. CDI, PIC allowed to date mark items. PIC educated on date marking. REPEAT VIOLATION

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 no label on container of what PIC stated was salt at the stove.

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 handles in flour and in ice. CDI: Scoops removed.

4-501.11 Maintain equipment in good repair. Observed reach in 2-door cooler with ice build up holding food above 41F. Air temp was 50F. Have cooler repaired/replaced. 4-204.120 Equipment compartments that are subject to accumulation of moisture shall be sloped to an outlet that allows complete draining. Observed ice stored in a cooler with no drain. Ice is used for beverages. Provide a self draining container for ice.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for quat sanitizer at the 3-comp.

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 soiled interior of short reach in cooler, reach in freezer, and interior of microwave. Need cleaning. REPEAT VIOLATION

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed metal scrubber and knife stored in basin of front hand sink. CDI, items removed.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed white rice stored in grocery bag in microwave. CDI, bags removed and rice reheated to 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 . Observed cooked beans cold holding above 41F after cooling overnight at WIC. CDI, item discarded by PIC.

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 hot holding below 135F at microwave. PIC states rice was cooked on grill this morning at 9AM. CDI, rice reheated to 165F.

Repeat: 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 raw chicken and salsa verde cold holding above 41F at prep reach in. PIC states chicken was left in equipment overnight and salsa was made this morning at 9. CDI, raw chicken discarded by PIC and salsa verde moved to walk in to cool.

Repeat: 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 no date mark on curtido, salsas, milk, horchata, and cooked proteins in freezer. PIC states all foods are cooked and prepared in small batches every two days. PIC states foods were cooked and prepared yesterday. CDI, PIC allowed to date mark items. PIC educated on date marking.

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 cooked beans cooling in deep container with lid on. CDI, item discarded by PIC.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in back area near prep sink.

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 soiled interior of short reach in cooler and interior of microwave. Need cleaning.

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 frozen raw chicken, frozen cooked chicken, and raw beef stored together with no barrier reach in freezer. Observed freezer overly stocked. EHS advised PIC that foods shall be stored separate at reach in freezer and that equipment is too overpacked. CDI, items reorganized. EHS advised PIC to reduce number of items stored in freezer or reduce menu until additional equipment is acquired.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-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 . Observed employee rinse utensils and place on fry rack without sanitizing. CDI, EHS educated employee on Wash/Rinse/Sanitize procedure. Items re-washed and sanitized.

Repeat: 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, raw beef, milk, and curtido cold holding above 41F. PIC states lettuce was cut 15 minutes ago and is fresh. Internal temperature of reach 2 door reach in cooler where raw beef, milk, and curtido are stored is at 49F. PIC states she goes by the digital display temperature to verify cold holding. Verification required. PIC transferred TCS foods to small reach in cooler and prep cooler until equipment is repaired.

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 no date mark on milk, horchata, cooked beef stew, frozen cooked chicken, and salsa at small reach in cooler. PIC states stew was made yesterday, milk was opened today, horchata was made today, and frozen cooked chicken was made two days ago. CDI, beef stew discarded, remaining items date marked.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed internal temperature of tall 2 door reach in at 49F. PIC called technician to come and service. PIC had few TCS items stored. CDI, items relocated to pre cooler and small 2 door reach in cooler until equipment is serviced.

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 ROP tilapia thawing in package. CDI, items removed.

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 squeeze bottle inside prep unit with no label. Need label.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee cloth drying utensils. EHS explained utensils shall be air dried prior to storage.

5-205.15 Maintain a plumbing system in good repair. Observed clogged prep sink drain. PIC states establishment is aware and is waiting for repairs. PIC states there has been no back flow or black water coming from drain. Observed no signs of back flow. Verification required.

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. CDI, EHS educated PIC on new requirement.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beans and cheese filling, pork and cheese filling, cut cabbage, salsa roja, salsa verde, marinated raw beef, and marinated raw chicken cold holding above 41F. PIC states cut cabbage was prepared yesterday, proteins were thawed out this morning, filling was cooked this morning, and salsas were prepared 30 minutes before the inspection. CDI, cut cabbage discarded, items placed in freezer. EHS reiterated to PIC that facility is PROHIBITED from cooling due to insufficient equipment. EHS explained to PIC that if facility is observed cooling permit action may be taken. Verification required.

4-501.11 Maintain equipment in good repair. Observed burnt light bulbs at vent hood. Need repaired/replaced.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed no back flow device at mop sink. Verification required.