EL BUEN GUSTO

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- *Observed - No proof of training available during inspection. PIC stated that establishment was repainted and some things on the wall were removed and thrown away by their mother. *CDI - EHS provided copy of employee health policy and reporting agreement for current and future staff to read, sign and date. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P- *Observed - Raw Steak, Raw Cut Steak for Tacos, Raw Chicken and Chicharon, Refried beans and cheese mixes for Pupusas above 41F, see temp chart for details. *CDI - PIC voluntarily discarded items. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Shredded Mozzarella, Shredded Chicken and Bean, cheese and Chicharon Pupusa mixes above 41F, see temp chart for details. Pupusa Cooler maintaining an ambient temperature of 45F. *CDI - PIC removed and discarded all items. PIC called Repairman and is scheduled to repair unit tonight or tomorrow morning. 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 .

3-501.19(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 - Small Flip Top items held on TPHC without times written for when food items were removed from temperature control environment. *CDI - PIC wrote times.

*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 - Raw Steak, Raw Cut Steak for Tacos, Raw Chicken and Chicharon, Refried beans and cheese mixes for Pupusas prepped yesterday above 41F, see temp chart for details. *CDI - PIC voluntarily discarded items. *Observed - Cooked Molida Carne and Chicharon cooling in 2 Door Standing RIC with slow rate of cooling. *CDI - PIC moved items to Glassdoor RIF to speed up the 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 - Small fruit flies in back area near vegetable rack.

*REPEAT* 3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. *Observed - Scoop handles to beans and flour in contact with the food product.

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 - Large plastic container of Refried beans with tight fitting lid and a large food container stacked on top cooling from yesterday. *CDI - PIC voluntarily discarded item as it had missed the cooling parameters. 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 - Metal containers of Pupusa Bean and Cheese blend, Pupusa Pork and Pupusa Cheese blend, and cheese above 41F in 3 door flip top unit. *CDI - PIC voluntarily discarded items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 plastic container of Refried beans with tight fitting lid and a large food container stacked on top cooling from yesterday. *CDI - PIC voluntarily discarded item as it had missed the cooling parameters. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. *Observed - Scoop handles in contact with food product in plastic containers located in dry storage area.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed several heads unwashed lettuce being stored over RTE foods. Lettuce was still in its original packaging. No immediate risk of contamination present. -CDI- Lettuce was stored on the bottom shelf. (0 pts) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed working spray bottles of bleach and detergent without labels. -CDI- PIC labeled the necessary spray bottles. REPEAT*** (1 pt)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies throughout the back of the facility in the prep room. Keep premises free of insects and other pests. (1 pt)

4-501.11 Maintain equipment in good repair. Observed slightly damaged gasket on the RIC closest to the standing mixer. Repair necessary gasket. (0 pts)

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 slight build up of food debris on wire racks in the reach in units. Also observed the accumulation of food debris on the saw in the back of the facility. Increase cleaning frequency to avoid the accumulation of food debris. (0.5 pts)

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed hose with attached nozzle under continuous pressure in the mop sink. -CDI- EHS educated PIC on backflow prevention. Water was turned off and the pressure was released. (0 pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed salsa and chicken tamales above 41F in reach in cooler closest to register and raw beef, cooked yuca, and cooked chicken above 41F in RIC across from makeline. CDI-PIC voluntarily discarded salsa and tamales, all other items were set into smaller containers to cool rapidly. Bags of shredded cheese were over stacked on top shelf of first reach in cooler, limiting air flow. Ambient room temperature tested at 86F-69FC. PIC moved bags of cheese. 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 .

3-501.19(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 pupusas board with times from previous day and salad/tomato prep top with a written procedure but no time tracking system for lip top.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed bleach in new working spray bottle without a label. CDI-PIC added chlorine label to sanitizer.

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 cooked pork cooling in uncovered, metal container and dropping 1F/40 mins and pupusa mixes made today, slowly cooling in wrapping . CDI-PIC provided more stirring of food to separated items in multiple containers cool faster in RIF. Points deescalated due to improvement of cooling throughout facility. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed raw beef thawing under 87F water that was not running to start inspection. CDI-PIC move item in RIC.

6-202.13 Properly locate mechanical insect control devices. Observed one electric bug trap on the same counter drink disposers and another electric bug trap above clean wiping clothes and clean pots. CDI-PIC rearranged bug lights.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food handler pour liquid from cooked cheese and porridge residue remaining in handwashing sink. CDI-EHS provided education and handwashing sink was cleaned.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed unwashed corn and squash stored in veggie reach in cooler directly on shelving. PIC moved items into plastic container.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal containers with stickers that were stored as clean. CDI-PIC set containers aside to be rewashed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.15 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 cooked beans, chicken, and elote porridge slowly with no cooling rate change after one hour (see temp chart) due to being in deep, metal containers and cooked rice in an ice bath without active stirring. CDI-PIC mixed containers and placed into freezer to increase cooling rate. 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 .

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard used as liner for in use cooking utensils with grease and oil stains. PIC discarded cardboard. EHS spoke with PIC about using materials that are durable, nonabsorbent as shelving liner.

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 one container of chicken soup that was 59F after 6 hours of cooling in RIC. CDI-PIC voluntarily discarded item. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed multiple TCS items on steamwell near front cash register that were below 135F (see temp chart) with some items being in pans too shallow to make contact with hot water in steamwell. CDI-PIC voluntarily discarded items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-603.11 (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 eggs that can be served raw or undercooked that did not have an asterisk for the undercooked item and did not include disclosure in consumer advisory, only the reminder. CDI-PIC corrected menu onsite to include asterisks by eggs mentioned on menu and added items are served raw or undercooked to reminder that was already on the menu.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed chicken soup that did not make it 41F within 6 hours in RIC due to being in deep, plastic container with a sealed lid. CDI-PIC discarded item. Repeat, but points deescalated due to improvement in cooling in facility. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-102.11 Characteristics - Single-Service and Single-Use (P). Observed plastic trash bag used for liner of produce on metal shelf. EHS spoke with PIC about using food grade lining like Saran or cling wrap.

5-202.12 Provide at least 100F water at handsinks. Observed handsink by grill without hot water. PIC stated that maintenance had been ordered prior to inspection.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed heads of lettuce in vegetable to RI stored on shelving without coverings.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed facility using TPHC for small prep unit and for pupusa mixes without written procedures posted. VR within 10 days to check written procedures. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 cooked yuca and beef slowly cooling at room temp and ice bath respectively prior to being transferred to RI (see temp chart). CDI-PIC moved items to RI to rapidly cool. 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 .

5-203.13 Provide at least one service sink or curbed cleaning facility for cleaning of mops and disposing of mop water. Observed food waste in mop sink drain. Per PIC, facility would dispose of some heavier waste in mop sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cooked chicken in steam well and beans on grill below 135F. CDI-PIC voluntarily discarded food. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 tilapia, all pupusa mixes, pico, and shredded lettuce above 41F. CDI-PIC discarded tilapia and pico and shredded lettuce were moved to RI to cool, and emergency TPHC for pupusa mixes. Per PIC, pupusas mixes are constantly refilled and held out of temperature, but establishment discards if held longer than 2 hours. EHS to held establishment create TPHC procedure for pupusa mixes. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 cooked tomatoes, cooked chicken, cooked chicken stew and chicken tamles cooling in RIs with plastic coverings and in large quantities. CDI-PIC moved foods to freezer to rapidly cool. EHS suggested to PIC to use ice wands to cool larger batches of foods like the stews and to leave foods uncovered to allow for the maximum transfer of heat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed minor tear in second main RI. Temperatures unaffected.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sinks being blocked by a rack and several cases of bottled water. CDI PIC moved items

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several pans of chicken used for tamales and bages of shredded cabbage ( shredded in house) and tomatoe sauce ( made in house) reading above 41F CDI PIC voluntarly tossed REPEAT EHS Also Observed Beef and cheese, Veggie and cheese, and Pork and chees mix for pupusa reading above 41F mixtures are left out for long periods of time to be at room temp. Will send TPHC template. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed shredded cabbage, beets and milk left over from pervious day without labels Per PIC the items were from last night.CDI PIC added lables. 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 a bottle of cough meds stored on top of RIC. CDI PIC moved to offce

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on top of microwave,

5-501.17 Provide a covered waste bin in female restrooms. Observed no covers on waste bins in female restrooms.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw beef stored above tamales inside the RIC. PIC rearranged storage order. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed celery in direct contact with shelving. CDI - Pieces of celery in direct contact were discarded, the remaining celery was rearranged.

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 Queso, shredded mozzarella, and havarti cheese, beans for pupusa held above 41F. CDI - Queso was prepped within an hour of EHS arrival, Queso was moved to larger RIC for rapid cooling. Shredded Mozzarella and Havarti cheese were voluntarily discarded. EHS 3 day VR to ensure the prep unit RIC is functioning properly to maintain 41F.

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 incorrect/old date marking on pan of Queso with pork for pupusas, and on tamales. CDI - Both items were prepped the previous day and the correct date marking was added. Observed cooked beef held longer than 7 days (4/26). CDI - Beef was discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed opened milk with no date marking. CDI - Milk was discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: 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 beans cooling in a deep/covered pan inside the RIC. Pan of beans cooled 1F in 30 minutes (58F to 57F). CDI - Beans were uncovered and moved to the freezer for rapid cooling. Observed significant improvement in cooling methods.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth bucket sanitizer at 0 PPM. CDI - Sanitizer bucket was replaced with sanitizer at the proper strength.

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 handle of tongs used for sugar in direct contact with the sugar. CDI - The tongs were removed.

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 sticker residue on the exterior of multiple pans, stored as clean. CDI - Pans were moved to the 3 compartment sink to be cleaned properly.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drinks stored on prep tables throughout the kitchen.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed front hand washing sink blocked by a rolling rack of dishes. CDI - PIC moved the rack.

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 stored above milk inside RIC. CDI - PIC rearranged storage order.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed chlorine sanitizer in 3-compartment sink concentration lower than 25 PPM. CDI - Dishes were removed to be washed again, sanitizer was made again at the correct concentration. 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 pans and equipment stored as clean, food debris and accumulations were visible on the food contact surfaces of pans and equipment. CDI - The items were moved to 3-compartment sink to be washed again.

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 sausage links and pork being held below 135F. CDI - PIC voluntarily discarded sausage from breakfast, pork was moved to be reheated.

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 Diced tomatoes and coleslaw prepped today with the wrong date marking on the container. CDI - PIC corrected date marking error.

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 the ingredients (Cheese, pork, and potatoes) used to make pupusas with no time stamp/label to indicate 4 hour hold time. CDI - PIC added holding times, pupusa ingredients were prepped at 8AM and a discard time of 12PM was added.

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 containers of pico cooling with tightly wrapped plastic covering containers. CDI - The pico was unwrapped to increase air flow for rapid cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet dishes stacked before adequately draining or air drying. CDI - PIC moved dishes to 3 compartment sink to be washed again.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employees washing gloves at hand washing sink instead of discarding gloves after completing each task. PIC was educated on properly changing gloves and washing hands between tasks.

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 equipment used to chop lettuce with old food debris on the shredding portion of the equipment and utensils that were soiled with debris. CDI items moved for cleaning. -REPEAT. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark accumulations on the interior surface of the ice machine.

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 TCS foods stored above 41F inside the Prep top unit beside the stove. Observed TCS Foods stored above 41F inside the RIC below the prep top unit beside the stove. CDI - PIC voluntarily discarded TCS items stored above 41F.Verification required.

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 the establishment using TPHC on the TCS foods (Cheese, Beans, Pork, Potatoes) used to make Pupusas with no approved written procedures for TPHC or written time stamp. CDI- PIC was educated on using TPHC properly and Discard times were added the each TCS food container. Verification required.

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. Observed eggs that are cooked to order and missing disclaimer and asterisk. Verification required.

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 containers of sugar and flour with no label.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear door propped open not protecting outer openings. CDI- Backdoor was closed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC moving food to RIC for cooling and serving RTE foods to customers from HH line with no hair restraints.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet dishes stacked before being allowed to adequately drain or air-dry.

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 dried food debris on metal chopper (slaw). Clean properly after use. CDI-PIC cleaned during inspection.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf: Observed frozen chub of ground beef thawing on counter. CDI- explained thawing and placed under free flowing, cold running water.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on reach in cooler. 4-502.11(A) Maintain utensils in good repair. Replace cracked or damaged clear insert containers. Observed corners broken and cracks visible.

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. Clean floors behind equipment.

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 procedures for cleaning vomit/diarrheal events. CDI - Written procedures were given to a reviewed with PIC. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed metal containers of pico and lettuce stored on ice near steam table with temperatures between 47F and 50F. Items were placed in ice bath prior to lunch service. Observed tomatoes and lettuce in flip top cooler with temperatures of 49F and 50F CDI - Ice and water were added to container to rapidly cool pico and lettuce on ice bath. Pico and Lettuce were 39F and 41F by end of inspection. Items in flip top cooler were placed on TPHC. A TPHC procedure template has been given to PIC. -1.5 points-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed container of bleach stored on shelving above clean utensils and equipment. CDI - Bleach was moved to designated storage area. -0 points-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single use to-go food containers stored open, upright, and without protection from contamination. CDI - PIC return food containers back to plastic packaging. -0 points-