EL RINCON CATRACHO RESTAURANT & BAR

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: 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 . Observed a covered plastic container of chicken taquitos tightly stacked cooling on shelf in walk in cooler since yesterday and only reach 46F and a large deep plastic container of bean soup also cooling since yesterday only reach 45F. CDI: PIC voluntarily discarded both items.

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) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a container of chicken taquitos and containers of salsa being stored in low boy cooler and a container of cooked pork and ready to eat sausage links being stored in grill drawer all missing date marks. Also observed a large container of shredded cabbage being stored in walk in cooler date marked for today. However, PIC stated cabbage was prepared yesterday. CDI: PIC date marked all items as they had been prepared within the last two days.

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 a covered plastic container of chicken taquitos tightly stacked cooling on shelf in walk in cooler since yesterday and only reach 46F and a large deep plastic container of bean soup also cooling since yesterday only reach 45F. Also observed a deep plastic container of refried beans cooling on shelf in walk in cooler at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC voluntarily discarded bean soup and taquitos and divided refried beans into two more shallow metal containers and placed in reach in freezer to rapidly cool. 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 a working squeeze bottle of crema being stored in low boy cooler unlabeled and several squeeze bottles of sauces and condiments in prep flip top cooler unlabeled. CDI: PIC labeled all items. REPEAT.

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 a container with no handle being used as a scoop stored in a container of rice and another scoop being stored in a large container of flour in which handle of scoop was resting in flour. CDI: PIC removed both utensils from food containers.

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 a box of single use containers being stored on floor in dry storage room. CDI: PIC placed box on shelf.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked tiles and missing tiles on floor in walk in cooler. Replace cracked and missing tiles. 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 pooled water throughout floor in walk in cooler. Clean as needed.

6-301.14 Post a handwash sign at each handsink. Observed no hand washing signs in men’s and women’s restrooms. CDI: EHS provided copy.

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 packages of raw sausages being stored in same plastic container as packages of ready to eat bologna and hot dogs in walk in cooler as well as a container of raw tilapia being stored on shelf in walk in cooler above same container. CDI: PIC re-arranged items to proper storage order. REPEAT. Points not escalated due to multiple violations during previous inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of windex being stored at front counter unlabeled. CDI: Employee labeled bottle.

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

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 a working squeeze bottle of crema being stored in low boy cooler unlabeled. CDI: PIC labeled bottle of crema.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a household cooler being used in kitchen to store various salsa containers. Replace household cooler with an ANSI certified or equivalent unit.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser at hand sink near grill to be inoperable. CDI: PIC changed batteries and dispenser worked.

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 a container of raw shell eggs being stored on top of a large plastic container of crema and a container of raw chorizo being stored on shelf above ready to eat deli ham in walk in cooler. CDI: PIC re-arranged items to proper storage order. 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 a container of raw beef in grill drawer and zip lock bags of raw chicken being stored above packages of raw pork in reach in freezer. CDI: PIC re-arranged items to proper storage order. REPEAT. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed containers of cooked corn and cabbage being held on shelf in walk in cooler uncovered. Items were not in the cooling process. CDI: PIC covered items.

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 containers of sausage, pork and beef all being held in grill drawer cooler at 44F. CDI: PIC moved all items to walk in cooler to rapidly cool.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed ceviche prepared with raw shrimp and oysters served raw on menu which had asterisk next to item on menu leading to disclosure at bottom of menu, however consumer advisory was missing reminder portion. VERIFICATION REQUIRED.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a stack of bus tubs being stored wet nested on a clean storage shelf. CDI: PIC unstacked bus tubs to allow for air drying. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken, cracked and missing floor tiles in walk in cooler. Replace broken and missing floor tiles. REPEAT. Points not escalated due to multiple violations on previous report and improvement.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee beverage being stored on prep counter. CDI: Employee relocated beverage to bottom shelf of prep counter away from food and clean equipment.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a plastic bucket with water being stored in hand sink near dish machine. CDI: Employee removed bucket with water.

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 a container of raw beef in grill drawer cooler. CDI: PIC re-arranged items to proper storage order.

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) 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 containers of pico de gallo and cheese dip being stored in prep reach in cooler and containers of cooked ribs and sausage being stored in grill drawer coolers all missing date marks. CDI: PIC date marked all items as they were pulled from larger batch containers in walk in cooler which were dated marked. 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: 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 salsa being cooled in large deep plastic containers in ice bath in sink at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC transferred salsa to shallow metal pans and placed in walk in cooler to rapidly cool. REPEAT.

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 a scoop being stored in a large container of flour in which scoop for handle was resting in flour. CDI: PIC removed scoop from flour.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a stack of metal containers and a stack of plastic containers being stored wet nested on a clean storage shelf. CDI: PIC unstacked containers to allow for air drying.

4-501.11 Maintain equipment in good repair. Observed small leak from walk in cooler ceiling. Leak was in center of cooler and not above food. Repair leak.

5-205.15 Maintain a plumbing system in good repair. Observed leaking pipe from underneath 3 compartment sink. Repair leak.

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 broken, cracked and missing floor tiles in walk in cooler. Replace broken and missing floor tiles. 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 and standing water underneath some dry storage shelves. Clean as needed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.-Observed plastic and metal pans in clean storage area w/ date mark stickers and glue residue.-CDI-PIC relocated items to dish machine; w/r/s. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed mini to-go containers ( made the day prior/over night in prep table ) of sour cream in prep table container over filled with top layer temping at 56F-CDI-PIC voluntarily discarded food items; pass 4 hr cooling parameter. Observed in WIC #1 large plastic container with lids on of shredded lettuce and shredded cabbage( made the day prior) temping above 41F, and in WIC #2 observed Chicken Taquitos covered in a closed bag , made in the morning ( per PIC around 10 am) above 41F ( see temp chart) ; pass 4 hr cooling parameter. -CDI-PIC voluntarily discarded food items. Points not escalated due to improvements. 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf -Observed in 3-door standing meat freezer (located in dry storage area) and 1-door standing seafood freezer raw food taken out of original packaging and repackaged w/ no date marks. Observed Chicken Taquitos and pico de gallo w/ no date marks inside RC #1-CDI-PIC was able to properly date all 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 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 TCS foods in WIC #1 & WIC #2 that were cold held with temps above 41F, were placed in WIC’s with closed lids or in tight closed bag not allowing proper air flow-CDI-PIC voluntarily discarded food 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 .

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 soiled to-go containers being kept under prep tables and out of original packaging; discussed relocated them to higher shelves.-CDI-PIC voluntarily discarded food items.

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 in low boy cooling drawers raw shrimp stored below raw chicken and raw beef.-CDI- PIC rearranged raw shrimp on the top drawer and moved raw chicken and raw beef below ( raw chicken placed in front of raw beef w/in cooling drawer) 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 at 3-comp sink and surface Quat sanitizer at 0 ppm. Per PIC the Quat dispenser is not working; work order has been placed. Facility uses chlorine dish machine as main form to w/r/s dishes and utensils. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed a variety of TCS food items in reach-in cooler #1, Flip-top prep line reach-in cooler / Flip top prep line area with food items cold holding w/ temperatures above 41F ( see tempt chart). Ambient temperature of reach-in cooler #1 50F and ambient temperature of Flip-top prep line/ reach-in cooler 64F. Per PIC this morning food items were temping below 41F. -CDI-PIC voluntarily discarded food items that had been kept overnight in reach-cooler #1 and Flip-top reach-in cooler; Food items in the flip top prep line, that were prepped an hour prior, were placed in reach-in freezer for rapid cooling. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf-Observed raw beef, raw beef tripe, raw chicken , and raw tilapia thawing at room temperatures.-CDI-PIC placed food items in WIC for 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 rice scoops being stored on top of rice cooker surface that is not being sanitized every 4 hrs. -CDI-PIC w/r/s rice scoops and placed in clean metal pans.

4-501.11 Maintain equipment in good repair. Observed secondary WIC with an ambient temperature of 43F, reach-in cooler #1 w/ ambient temperature of 50F and Flip-top prep line area with/ reach-in cooler w/ an ambient of 64F. PIC has placed work order on all equipment and has voluntarily closed facility until equipment is fixed.

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. WIC #1 has small amount of water leaking from the ceiling and needs to redo caulking on the middle gap of the ceiling. No contamination observed.

3-302.15 Wash fruits and vegetables prior to use. Stickers on avocados in prep top. Stickers removed and avocados rewashed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet. 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. Water accumulating at bottom of prep unit reach in. Food debris accumulating at bottom of reach in freezer.

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 steak and chicken stored above RTE sauces inside the prep unit RIC. Observed raw eggs stored above produce inside the WIC. CDI - Storage order was rearranged.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed visibly soiled dry wiping cloths on countertops throughout the kitchen.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet. CDI - Pans were separated. No point escalation, improvement observed.

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 pans, blender, and and blender attachments, stored as clean, with food residue. CDI - Pans were moved to the dish pit to be washed properly. If issue does not improve on next inspection, EHS will have establishment conduct a Risk Control Plan. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed sink and surface sanitizer in 3 comp sink below 170 PPM. CDI - Sanitizer was being used in hot water above 120F, Water for sink and surface sanitizer should be between 75-120F, Sanitizer was replaced at the correct concentration and at 100F.

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 crema, queso, sliced tomato stored inside the prep unit above 41F. CDI - PIC stated that items were placed in the prep unit at 8:30 AM and items were placed in an ice bath for rapid cooling.

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 fish thawing in Walk-in and had not been removed from reduced oxygen environment. CDI - The PIC slit all ROP fish thawing inside the Walk-in.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored inside sanitizer at 0 PPM. CDI - Sanitizer was replaced.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet. CDI - Pans were separated.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster with missing drain plug.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish stored over ready-to-eat pork and soup. CDI: items rearranged. REPEAT VIOLATION For more information on food storage order please visit: http://meck.co/FoodSafety 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 fish in the tall reach in. CDI: items rearranged and PIC educated on storage order. For more information on food storage order please visit: http://meck.co/FoodSafety -3-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dishes and utensils stored as clean with food residue. CDI: items placed in the dish pit to be w/r/s. REPEAT VIOLATION -3- 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle of degreaser stored on the clean dishes rack with clean dishes. CDI: bottle removed and placed under the table. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of degreaser unlabeled. CDI: bottle labeled. -1-

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 spray bottle of oil at the grill unlabeled. REPEAT VIOLATION -1-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink by the prep sink and flat grill top with no paper towels. CDI: paper towel provided. -1-

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 a small bowl of raw chicken and beef stored above ready-to-eat foods in the prep reach in unit. CDI: PIC voluntarily discarded. -1.5-

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 several cooking utensils with food residue stored as clean. CDI: utensils placed in the dish pit to be washed and sanitized. -1.5-

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 several packs of chorizo pupusas made on 12/5 in the reach in cooler. CDI: voluntarily discarded. REPEAT VIOLATION -3-

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 a spray bottle of oil unlabeled at the flat grill top. -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 a scoop with a handle nestled into the flour. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no sink and surface test strips for the sanitizer at the 3 comp sink. VR within 10 days. REPEAT VIOLATION -1-

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 a dead light bulb in the hood system. -0-

3-202.18 (A) Obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -Pf Observed mollusks in reach in freezer with no shellstock tag. CDI-mollusks were discarded. 3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed no shellstock tags for mollusks in facility. PIC stated that the boxes the tags came on were discarded. CDI-remaining container of mollusks were discarded. EHS educated PIC on shellstock tag procedure.

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 dish machine not properly sanitize. Concentration was at 0ppm. Dish machine was ran multiple times and no change to concentration. CDI-PIC called eco lab. Dishes can be washed in the machine and sanitized in 3-comp sink. Single serve items to be used. VR to be done by 08-26-22

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 beans, salsa, chicken, and beef in the WIC that were above 41F. PIC stated that the foods had been brought in and out of the WIC due to being used for prep. CDI-foods were placed into the cooler in the WIC to rapidly cool down.

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 cole slaw with expired date marking (08-160, chicken and beef with no date marking. CDI-Foods were discarded. REPEAT

4-501.11 Maintain equipment in good repair. Observed WIC temping at 48F. Foods inside of the cooler had just been brought in and were moved to the mini cooler inside. Other foods in WIC were temping at 41F and were moved to the mini cooler. CDI-PIC has called technician out. WIC is to only be used for non TCS produce and juice. VR to be done by 09-02-22

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no lactate acid test strips for 3-comp sink. VR to be done by 09-02-22

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 for vomiting and diarrhea clean up plan produced during inspection. CDI: EHS emailed PIC written procedures.

6-301.14 Post a handwash sign at each handsink. Observed hand sink in kitchen near swing doors and hand sink at the bar with no hand washing sign. CDI: EHS provided PIC with hand washing signs.

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 chicken being stored in walk in cooler above pork and beef. CDI: PIC rearranged storage order. 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 shell eggs being stored above un washed vegetables in walk in cooler. Observed raw shell eggs being stored on top of tortillas in prep unit. CDI: PIC rearranged storage order in both units.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed bucket of soiled utensils on prep top, PIC stated they were used at 9 am that morning. CDI: PIC placed items to be washed, rinsed and sanitized. 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 basting mop stored as clean, once touched residue was left on hands. CDI: PIC voluntarily discarded item

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 Chicken in fryer basket and rice in hot well below 135F. CDI: PIC voluntarily discarded items.

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 Chimichurri in reach in cooler with a date of 6/20. CDI: PIC voluntarily discarded item. 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 pork skin mixture in walk in cooler without a date, PIC stated it was made yesterday. CDI: PIC labeled item with correct date.

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 raw beef in large tub with lid on in walk in cooler above 41F. CDI: PIC moved raw beef into freezer to quickly cool.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed block of cheese being thawed in a bucket of water. Cheese temped at 74F. CDI: PIC voluntarily discarded item.

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 pint sized container being stored in flour. Informed PIC to use utensils with handles and the handles need to be above the food. CDI: PIC discarded the pint sized container.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cutting boards and plates stacked wet. Informed PIC to allow those items to fully air dried before stacking. CDI: PIC unstacked items to allow for air drying.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single use to go boxes being stored facing up. CDI: PIC inverted single use items.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed cutting board with deep cuts and grooves. CDI: PIC voluntarily discarded cutting board.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed a dumpster with lid open and another dumpster with the door when not in use. CDI: PIC closed the lids and door on the dumpster. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster without a drain plug. Informed PIC to replace drain plug.