RANCHO JALISCO

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 incorrect storage order in the WIF. Foods in the WIF were out of original packaging and in secondary containers. -CDI- Incorrectly stored items such as raw chicken wings over seafood was rearranged to reflect proper storage order. No visible contamination was observed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 consume and burrito salsa in the WIC on the 8th day. -CDI- Voluntarily discarded. Observed shredded cheese in prep top incorrectly date marked. -CDI- date marked adjust to reflect proper date marking. PIC stated that pan was flipped without food employee changing date marking. EHS notes that while date marking is a repeat, drastic improvements in date marking have been made. All other foods in the facility were date marked and date marked and date marked correctly. Due to these improvements EHS told PIC to keep working on Date Marking, however EHS is not starting a Risk Control Plan. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed a spray bottle of bleach unlabeled. EHS notes the Spray bottle was broken but it was in the 3-comp sink area. -CDI- PIC labeled bottle. Ensure all toxic materials are properly labeled.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several foods present throughout the facility uncovered this included chicken in an open box, berries, and crab legs in the WIF, Tortilla bowls in a box on a metal rack, and a large container of dry beans beneath a prep surface. Ensure that all foods unless the foods are actively in the cooling process are properly covered or wrapped. -CDI- PIC covered all uncover non-cooling foods.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup present on the interior portion of the ice machine, ensure that the ice machine is cleaned and maintained as clean.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed Queso at 130F on HH well. PIC stated that the queso was originally heated about an hour prior. -CDI- PIC moved the queso in the metal container to the stove top and reheated to above 165F. Ensure all HH foods are maintained at 135F and above. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 salsa verde and chipotle sour cream in the lowboy beneath the large prep top dated for 4/25 and salsa enchilada in the WIC dated for 4/26. Ensure that all RTE TCS foods are not held for more than the 7-day window. -CDI- Past date salsas were 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 .

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed chipped floor tiles beneath the large prep unit as well as smaller chips present on the floors throughout the facility. Ensure floors are repaired and maintained as smooth and easily cleanable.

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 the facility not retaining shell stock tags. Facility had no recorded tags or dates of last used shell stock tags. Ensure moving forward that after shell stock bags are used that the tags are retained, and the date from the last used shell stock from the container is recorded. VR EHS will return to ensure that if a shellstock bag is finished that the facility is retaining tags and recording the date of last used shellstock.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed all salsas in the salsa fridge above 41F. PIC stated that all salsas made today were in the back of the cooler and all carry over sauces were at the front. Observed 2 portion bags of chicken in the grill drawer above 41F. -CDI- PIC voluntarily discarded chicken above 41F and carryover sauces above 41F. All salsas made today were portioned 3 hours prior and were moved into WIF to rapidly cool. Ensure all TCS foods for cold holding are maintained at 41F or below. 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). EHS Observed milk (opened yesterday) and refried beans (Cooked Yesterday) with no date marking sticker after being opened (milk) and after preparation (refried beans) Ensure that after food is opened or after food is prepared and held for greater than 24 hours that date marking is added. -CDI- PIC added proper date marking. 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 beef stock with large chunks of beef present in lowboy with a date of 12/26/25. -CDI- PIC voluntarily discarded out of date beef stock. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. -Pf- Observed large pieces of beef thawing on prep sink. Beef was recorded at 64F, PIC stated that beef was taken from WIF 3 hours and 30 minutes prior. -CDI- PIC started cooking process for the beef right away. Ensure proper thawing methods for frozen foods.

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 several squirt bottles (Oil, water, Non-TCS liquids) on the grill unlabeled. Ensure that all working food containers are labeled.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados on prep top with stickers present. Ensure that stickers are removed during the washing process prior to avocados being used. -CDI- PIC removed stickers and rewashed avocados.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle resting in direct contact with dry rice container. Ensure that all in use utensils handles are above food and not in direct contact.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed no test strips present in the facility for facilities QUAT sanitizer in the 3-Comp sink. EHS used his test kit and ensured sanitizer levels were dispensing at the correct concentrations. VR 10 day: EHS will return to ensure that facility has proper test kit for sanitizer.

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 several containers on the clean dish rack with sticker residue present. Ensure that all sticker residue is removed from containers during the W/R/S process.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored directly over patron food on a slotted shelving rack over an open containers of tortilla bowls. Ensure designated areas for employee possessions.

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. Employee beverage observed on clean dish shelf. Store employee beverages ina separate location, such as a low shelf.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Bucket observed in hand washing sink. Do not store items in hand washing sink. CDI - Bucket removed. 0 pts.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf PIC states customers can order ceviche with raw shrimp. VR - Verification required within 10 days that establishment has parasite destruction information from the supplier.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Queso at steam table measured 128-138F. TCS foods in hot holding must measure at least 135F. CDI - PIC reheated queso to above 165F. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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) Pan of pastor in upright cooler was prepared on 8-7. Cut corn in upright cooler missing date label. Containers of menudo in upright cooler missing prep date labels. Ham in bottom of sandwich cooler was labeled with 8-5 prep date label. Corn in bottom of small sandwich cooler did not have prep date label. TCS RTE foods must be labeled with correct prep date, and used or discarded within 7 days. CDI - PIC placed date labels on corn and menudo. Pastor and ham discarded. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Portioned salsas in cooler at waiter station measured 44-50F. PIC stated the salsas were portioned and placed in cooler around 11am. CDI - Salsas moved to freezer and they measured below 41F by 3pm. Also, pulled chicken was cooling in pans that were too deep in walk-in cooler. Cooked onions were also cooling in upright cooler. Always use freezer, walk-in cooler or ice bath to cool TCS foods. Do not use deep pans to cool TCS foods unless an ice bath or ice wand will be used. CDI - Pans of chicken moved to freezer with ice wands, Cooked onions put in walk-in freezer. 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 Raw chicken observed thawing on top of oven. TCS foods must be thawed under refrigeration or under running water that measures 70F or less. CDI - Raw chicken moved to walk-in cooler.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. At least 4 wet wiping cloths observed on surfaces throughout kitchen. Store wet wiping cloths in sanitizer solution when in between uses. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date on the cut lettuce cold holding in the deli fliptop 2. Food employee stated that he prepped the lettuce yesterday. CDI: PIC created date label with yesterday's date. Observed no date on one container of diced tomatoes stored in lowboy cooler 2. Food employee stated that this container of diced tomatoes were prepped on the same date as the other diced tomatoes stored in the lowboy cooler 2, which EHS observed were date-marked with yesterday's date, 3/09. CDI: PIC created date label for the diced tomatoes. EHS reminded PIC and food employee that anything prepped and held for over 24 hours require a date-label. Note: All other TCS foods were properly date-marked. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two bottles in the deli fliptop without labels. PIC stated that one of the bottles is mayo and the other bottle is their cream sauce. CDI: PIC labeled one bottle as mayo and the other bottle as cream sauce. Observed a few sauce bottles near the flattop grill without labels. CDI: PIC created labels for all sauce bottles.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one sanitizer bucket full of chlorine sanitizer reading 10ppm. PIC stated that they made the sanitizer buckets this morning at 9:00AM. Note: EHS observed the other sanitizer bucket of chlorine sanitizer testing above 100ppm. CDI: PIC had food employee dump the bucket and refilled with properly concentrated chlorine sanitizer, and EHS observed the chlorine testing between 100-200ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a couple metal pans stacked wet and stored in the clean dish rack. CDI: Pans were separated to allow proper air flow. Make sure all equipment and utensils are separated to allow proper air-drying before being stacked together.

4-501.11 Maintain equipment in good repair. Observed the 3-compartment sink tilted and coming off of the wall because of the tilt, damaging the caulking at the 3-compartment sink. Repair. Observed a torn gasket in the lowboy cooler 2. Replace torn gasket. Observed a damaged handle on the bottom shelf drawer of the cooler drawers. Replace with a new door handle. 4-502.11(C ) Maintain air thermometers in good repair and accurate. Observed the digital thermometer reading the ambient air temp of the cooler drawers reading "LL" and not an actual temperature. Contact repairman to have thermometer repaired.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed the interior surfaces of the microwave heavily soiled with food debris. CDI: PIC wiped the interior of the microwave to remove the food debris.

5-205.15 Maintain a plumbing system in good repair. Observed a water leak at the prep sink when faucets are turned on. Repair water leak.