CANTINA LOUIE MATTHEWS

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) OBSERVED multiple items in the facility without dates. CDI. PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies around the kitchen area during inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food items stacked on each other with under dishes touching the food in RI. CDI. PIC REMOVED

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet Stacking of clean dishes in the dish area. Repeat

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed queso, HH at temperatures below 135F. CDI. PIC removed to reheat. **** all other items were holding at the right temperatures. 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

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing wrist chain while working with food. Repeat

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet Stacking of clean dishes in the dish area. 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 cleaning needed on shelves.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed one of the hand sinks missing paper towel. CDI. PIC replaced. 6-301.14 Post a handwash sign at each handsink. Observed hand signs missing in some parts of the sinks. CDI. PIC replaced.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed rice and pico in WI, pico, tomatoes in RI, all holding at temperatures above 41F. CDI. PIC 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed items in WI without dates. CDI. PIC date marked. **** most items were dated. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer spray bottles stored directly by to go single use items. CDI. PIC removed.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing wrist watch while working with food.

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

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet Stacking of clean dishes in the dish area. Repeat

5-501.17 Provide a covered waste bin in female restrooms. Observed waste bins in female restrooms without covers.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed a container of refried beans being held in steam table at 132F. CDI: Beans were reheated to 165F before returning to steam table. REPEAT. Points not escalated due to improvement since previous inspection.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed corn being held on TPHC on prep counter at cook line without a time marked to indicate when 4 hour period has elapsed. CDI: Employee marked corn with start time as it was placed on counter 30 minutes prior.

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 a stack of plates being stored next to hand sink near dish area where they are exposed to splash from hand washing. CDI: Plates were moved away from hand sink.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed two light bulbs in hood above grill missing shatter proof covers. CDI: PIC removed bulbs until missing shatter proof covers are replaced.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw chorizo being held behind two containers or raw shrimp in grill drawer. CDI: PIC re-arranged items to proper storage order. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed a container of corn being held at 97F on grill top and another container of corn being held in steam table at 129F. CDI: PIC placed corn on grill top on TPHC and will hold on TPHC moving forward. Corn in steam table was reheated to 190F before returning to be hot held.

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: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a container of sliced tomatoes being held in grill drawer cooler without a date mark. CDI: PIC date marked item as it was prepared last night.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed three spray bottles of sanitizer being held at server station without labels. CDI: PIC labeled spray bottles.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed three covered deep metal containers of guacamole made with tomatoes cooling in walk in cooler at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC uncovered guacamole and placed in a shallow pan in walk in freezer to rapidly cool. REPEAT.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed an employee wash hands and use clean, bare hands to turn off faucet before donning gloves and returning to cook line to handle food. CDI: Employee re-washed hands and used paper towel to turn off faucet.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Observed PIC use back of bare hand to feel the temperature of refried beans being held in WIC. CDI: PIC discarded refried beans.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw chicken being stored behind two containers of raw beef in grill drawer cooler. CDI: PIC re-arranged items to proper storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed three plates with build up being stored as clean. CDI: PIC returned items to be W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of ceviche, 2 containers of diced tomatoes, 6 containers of pico de gallo, a container of taquitos, a container of empanda’s and several gallons of milk and packages of cheese being held in WIC at 45F. PIC voluntarily discarded all items. VERIFICATION REQUIRED within 3 days to ensure WIC can maintain foods at 41F or below. Facility has an additional WIC that can be used to maintain TCS foods until other WIC is repaired. REPEAT.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed all working bottles of salsa’s and sauces being held in server RIC date marked for today. PIC stated employee filled working bottles from larger containers in WIC and date marked bottles with today’s date instead of using the date of prep. CDI: Employee placed correct date mark on all bottles in server RIC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed two covered metal containers of ground beef cooling in WIC at a rate insufficient for reaching cooling parameters. See temp chart. CDI: PIC uncovered containers and placed ground beef in WIF to rapidly cool.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed a stack of single use to go containers being stored outside of their original packaging right side up on prep shelf. CDI: PIC inverted stack of containers to protect against contamination.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a container of queso being held double panned in steam table at 113F. CDI: PIC reheated queso to 176F before returning to steam table.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a working plastic bottle of avocado salsa being held in a container in prep flip top and a container of diced tomatoes being held in prep reach in cooler above 41F. CDI: PIC placed avocado salsa in ice bath in prep flip top and moved tomatoes to WIC to rapidly cool.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee return from WIC and don gloves to return to handle food without washing hands before donning gloves. CDI: PIC instructed employee to wash hands before donning gloves.

3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf Observed salsa being held on TPHC at server station without being marked with a start time and discard time. CDI: PIC labeled salsa with start and discard time.

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 a container of fish fully thawed still in their reduced oxygen packaging in WIC. CDI: Employee cut open packaging.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a stack of containers wet nested on clean storage rack. CDI: Employee separated containers to allow for air drying before stacking.

4-501.11 Maintain equipment in good repair. Observed torn gasket on salsa RIC. Replace gasket.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone being stored on prep counter near vegetable prep sink. CDI: Cell phone was removed.

6-301.14 Post a handwash sign at each handsink. Observed hand wash sign missing from men’s and women’s restroom. CDI: EHS provided signs.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a container of guacamole and a tray of individually portioned containers of ranchero sauce being held in RIC above 41F. See temp chart. CDI: PIC voluntarily discarded items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed 3 large covered pans of carnitas and several covered plastic containers of pico de gallo and guacamole cooling in WIC at a rate insufficient to reach cooling parameters. CDI: PIC removed lids from all food items to allow air flow and rapid cooling. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in kitchen. PIC stated EcoLab is current pest management provider. Contact EcoLab to evaluate issue. REPEAT

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up of food soil and debris on floor in produce WIC. Clean as needed.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a large knife being stored in the hand sink near grill. CDI: Item was removed.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed strawberries and peppers being stored over washed/cut lettuce and guacamole in produce walk 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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine at 0ppm chlorine after running multiple cycles. PIC had recently changed sanitizer container. CDI: Sanitizer line was primed and multiple cycles were completed, new concentration is 50ppm. 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 chicken taquitos above 70F after more than 2 hours of cooling. CDI: PIC voluntarily discarded items. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf. Observed salsa at wait station without a start/discard time. CDI: PIC placed start/discard times on product.

REPEAT 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed spray bottle with bleach used to clean food prep surfaces exceeding 200ppm. Solution was bleaching out test strip. CDI: Solution was remade to 100ppm.

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 ground beef cooling at a rate of 0.02F/min, in thick portions. Observed taquitos cooling at room temperature. CDI: PIC placed items in walk in freezer. PIC and EHS discussed cooling methods. 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 multiple small moths in dry storage area.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trash can being stored in front of hand sink in dish area. CDI: PIC moved trash can.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cooked veggies and fried shrimp being held below 135F. CDI: PIC voluntarily discarded items. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sour cream, chipotle sauce and raw chicken above 41F. CDI: Chipotle sauce and sour cream were voluntarily discarded. Raw chicken was placed in walk in cooler to cool. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed spray bottle with bleach used to clean food prep surfaces exceeding 200ppm. Solution was bleaching out test strip. CDI: Solution was remade to 100ppm.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed in use squeeze bottles and spice containers at grill line without labels. CDI: Items were labeled.

REPEAT 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed steak sitting on floor in walk in freezer. CDI: Items were removed from the floor.

5-205.15 Maintain a plumbing system in good repair. Observed pipe at back prep sink broken. Observed leaking faucet and drainage pipe at 3 compartment sink. Repair items.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee rinsing wiping cloth in hand sink located at the front. CDI: EHS advised that hand sinks should only be used for hand washing. Food employee stopped rinsing cloth and removed it. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed large knife being stored in hand sink near cook line. CDI: knife was removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed refried beans being stored below raw ground beef and churros stored under eggs in walk in cooler. CDI: PIC rearranged storage order. Observed sliced cheese being stored in the same container as raw ground beef in cold drawer, items were touching. CDI: PIC voluntarily discarded the cheese.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed multiple plates, plastic pans and metal pans stored as clean with food debris still left on them. Some improvement has been made from last inspection. Items were placed to be rewashed, rinsed, sanitized. VR required within 10 days. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed small ice machine at server with black build up.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed liquid dripping into prepped carrots in beer walk-in. CDI: PIC voluntarily discarded.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in prep top with stickers still placed on them. Ensure items are washed before use.

4-501.11 Maintain equipment in good repair. PIC stated the walk in cooler closet to the hand sink was not working. EHS Observed only a bag of raw onions in walk in cooler all other food were moved to other walk in coolers to be stored. PIC stated they had a repair person out to look at it and a part needs to be ordered. PIC will contact EHS when cooler is repaired.

REPEAT 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf hand sink by dish machine had issues with the paper towel dispenser. CDI: PIC fixed dispenser during inspection

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed multiple plates, metal and plastic pans and strainer with food debris still on them while being stored as clean. CDI: PIC placed items to be rewashed. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in server station with build up. Clean ice machine

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 . Observed 2 large containers of lettuce with yesterdays date when PIC stated it was prepped this morning. CDI: correct dates were placed on the items due to PIC being able to verify they were prepped this morning. No points taken due to all other date marking being correct.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed container of salsa at the bar without a time stamp. CDI: PIC voluntarily discarded item.

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 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 pan of pico cooling in reach in, and a couple of pans of pico and cut tomatoes cooling in walk in cooler with lids on. Items were not cooling fast enough according to cooling calculation. CDI: Lids were removed from the items in the walk in cooler and pico in the reach in was moved to walk in cooler to cool.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed beef thawing in running water with temperature of 80F, beef itself was 65F. PIC stated it had only been thawing for one hour. CDI: PIC placed beef back into walk in to cool.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed cut lettuce being stored in undrained water. CDI: PIC drained the water.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal and plastic pans wet stacked.

5-205.15 Maintain a plumbing system in good repair. Observed pipe at back prep sink in need of repair. 5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Observed water hose kept on with spray nozzle attached. CDI: PIC turned the water off and removed the spray nozzle.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed no active managerial control over cooling and cold holding.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed facility without an employee health policy. CDI: EHS emailed documents.

REPEAT 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf hand sink by walk in cooler and dish machine had issues with the paper towel dispenser. CDI: PIC fixed/restocked dispenser during inspection. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed pitchers in hand sink by dish machine. CDI: items were removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw eggs being stored over shredded cheese in walk in cooler. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw chicken being stored over raw beef and raw ground beef and ground sausage being stored over raw fish in walk in cooler. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed cabbage and being stored over ready to eat taquitos and gorditas. CDI: All storage order was rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed can opener with build up and one large pot, multiple metal pans and tomato strainers with food debris still on them when being stored as clean. CDI: PIC placed items to be rewashed.

REPEAT 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed multiple tubs of cooked chicken, refried beans, and carnitas in walk in cooler above 41F. CDI: Items were voluntarily discarded.

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 bottles of ranch and sour cream and salsa sitting ice bath above 41F. Observed raw beef in walk in cooler above 41F. guacamole in reach in above 41F. CDI: salsa, ranch, guacamole and sour cream were voluntarily discarded and raw beef was placed to cool down.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed facility holding salsa on the counter on time without any procedures available. CDI: Facility will use cold holding. 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed facility holding salsa on time on the counter in the wait staff area. There were no time labels. CDI: PIC voluntarily discarded items.

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. 3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf. Observed Facility menu only have reminder and sunrise burrito with sunny side up egg with no asterisk VR required within 10 days.

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 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 large pans of cooked chicken, refried beans and carnitas stacked with lids. CDI: EHS discussed proper cooling methods.

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 vacuum packaged grouper in walk in cooler thawed out. CDI: EHS discussed with PIC to cut or open the package when thawing.

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 being stored in between prep unit and prep table.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug in cardboard dumpster in need of replacing.

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. Employee drinks observed on prep tables in kitchen and waitress area. Employee drinks must be stored in a separate area where they can not potentially contaminate food, clean utensils, or preparation surfaces. 0 pts.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 3 hand washing sinks were stocked with paper towels but the battery operator dispenser was not working. CDI - PIC fixed hand washing sinks during inspection. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Raw chicken stored on shelf above cooked chicken in walk-in cooler. Raw eggs over cheese in other walk-in cooler. CDI - Raw chicken and eggs moved to bottom shelf. 0 pts.

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Corn from a can was reheating on stove top at 100F at 2PM. Cook stated that the corn began reheating at 12PM. CDI - Corn 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. 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 . Large pan of carnitas measured 45-46F in walk-in cooler. Cook stated that the carnitas began cooling last night. TCS foods must cool to 41F within 6 hours. CDI - Carnitas voluntarily discarded.

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 . All TCS foods in the walk-in cooler measured 43-48F. Walk-in cooler air temperature was 47F. Bottle of ranch measured 76F and was stored out of temperature control. Bottles of pastor salsa and salsa poblano measured 75F and were stored out of temperature control. Taquitos stored out of temperature control at 83F. Taquitos reheated to 165F. Salsas placed on TPHC and were discarded at 3PM. All TCS foods in walk-in cooler were discarded except the ones prepared this morning. VR - Verification required within 3 days that establishment’s walk-in cooler has been repaired.

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 . Guajillo salsa (4-26) and chile relleno sauce (4-25) were past 7 days since preparation. TCS ready-to-eat foods must be discarded or used within 7 days of preparation. CDI - Salsas discarded. 0 pts.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Bottle of red cleaner not labeled. Label all toxic chemicals. CDI - PIC labeled container. // 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Jug of bleach stored on prep sink drain board and bottle of red cleaner stored on prep table. Store chemicals separately from preparation areas. CDI - PIC moved chemicals. 0 pts.

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 . Portioned salsas and portioned sour cream cooling in upright cooler at 48F and 59F. Carnitas were cooled last night in deep metal pan in thick portion. Use equipment that is designed to rapidly cool TCS foods, such as the walk-in cooler or freezer. Use shallow pans or thin portions to cool TCS foods. CDI - Carnitas discarded and sour creams and salsas moved to walk-in cooler. REPEAT

3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. Fries slacking beside fryer measured 48F. Slacking food must be 41F or less or remain frozen. CDI - Fries moved to drawer cooler. // 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. Vacuum packaged raw grouper was completely thawed in walk-in cooler. Remove raw fish from vacuum packaging before thawing under refrigeration.

3-302.15 Wash fruits and vegetables prior to use. Employee observed cutting avocados straight out of the shipping box. Wash fruits and vegetables prior to use, unless they come in pre-washed. REPEAT

4-501.11 Maintain equipment in good repair. Torn gasket present on walk-in cooler door. Replace torn gasket. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Cell phone stored on shelf touching to-go trays. Do not store employee personal items where they can contaminate food, single-use/single-service articles, or clean utensils/equipment. 0 pts.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety observed pic failure to demonstrate sufficient knowledge of employee health. CDI handout given

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P observed food employee donn gloves with soiled hands. CDI coached , hands rewashed 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P observed food employee handling soiled cloth with gloves and wiping down cutting board. CDI coached

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed no paper towels at only one hand sink. CDI restocked. No points

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed some stickers on multiple already washed utensils CDI removed to rewash

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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety observed multiple tcs foods in prep unit that had been prepared prior to today with no date mark. CDI date marked

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 cooked beans at 168F cooling in large pot

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed avocados on prep line.

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 chip scoop stored atop unit.