EL VALLE MEXICAN RESTAURANT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two metal pans of cooked carnitas in WIC holding 46-48F. Items were prepared the previous day per date and PIC. All other TCS items in WIC were observed at 41F or below. CDI - PIC voluntarily discarded both pans. - 3 - 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 pans of cooked carnitas from previous day above 41F. Items did not meet cooling parameters. 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handle of spoon in contact with cooked pastor. CDI - PIC removed spoon and placed in dish area for w/r/s. - 0.5 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous TCS items in large prep unit holding above 41F (see temperature chart). PIC was allowed to move all items to WIC and other prep unit. PIC is calling in for a repair. A verification visit will be conducted within 3 days to verify repair of unit or alternate cold holding procedure being utilized. - 1.5 - For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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). Observed cut tomatoes in WIC without date labels. CDI - PIC dated 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles in chemical storage area unlabeled. PIC stated the bottles contained bleach water. CDI - PIC labeled bottles. - 1 - REPEAT CDI: PIC labeled sanitizer/wiping cloth bucket. - 2 - REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored in bucket with undetectable chlorine sanitizer. CDI - PIC remade wiping cloth bucket at proper concentration.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed dishwasher load trays with dirty dishes and then handle clean dishes without washing hands in between. CDI - EHS explained reason for handwashing and employee was observed washing between dirty and clean dishes.

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 over raw beef and raw beef over fish on wire shelving in Produce WIC. No active contamination was observed. CDI - PIC rearranged shelves for proper storage order. - 1.5 - 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 dates on all items in WIC with an 8 day discard date. CDI - PIC allowed to date/re-date TCS food products in the WIC because Items were still within time window for use. In the future, the PIC may be required to discard food, per 3-501.18 (A), that is not dated or inappropriately dated in accordance with 3-501.17 (A), (B), or (C) - 1.5 - For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 wiping cloth bucket for server use unlabeled. CDI: PIC labeled sanitizer/wiping cloth bucket. - 1 - 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 a deep metal container of raw chorizo ambient cooling in walk in cooler above 41F with a lid. CDI - PIC removed lids and placed in WIF to finish cooling. - 0.5 - REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet nested on shelf after cleaning. Allow utensils to air dry prior to stacking.

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 in tile floor with severe cracks and uneven grout lines throughout kitchen. Repair/replace tiles and re do grout lines to provide for a smooth easily cleanable surface.

6-303.11 Provide required lighting intensity. Observed produce WIC with a measured (Extech LT40 light meter) light intensity of .37 foot candles at back and 4 foot candles by door. Light intensity 30 inches above floor should be at least 10 foot candles in any walk in refrigeration unit. Change/add lights to produce 10 foot candles in Produce WIC.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink next to dish machine with inoperable paper towel dispenser. Employee discovered that dispenser was jammed. CDI: PIC repaired paper towel dispenser and paper towels were accessible.

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 deep metal container of refried beans at 49F cooling in walk in cooler from previous day. CDI: PIC voluntarily discarded beans.

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 a container of chipotle salsa being held in prep reach in cooler, a container of pico de gallo held in walk in cooler, a container of chorizo in other walk in cooler and containers of salsa being held in small flip top cooler all missing date marks. CDI: PIC date marked all items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of sanitizer being stored on prep shelf unlabeled. CDI: PIC labeled spray 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 deep metal container of refried beans at 49F cooling in walk in cooler from previous day. CDI: PIC voluntarily discarded beans.

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 one working bottle of oil being held at grill unlabeled. CDI: PIC labeled working bottle.

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 one stack of single use to go containers being stored right side up outside of their original packaging on storage shelf. CDI: PIC inverted containers to protect against contamination.

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 prep counter next to dish machine with bottom shelf completely rusted through shelf which created a hole in shelf. Replace shelf. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed bowls made of porous volcanic rock being stored on prep counter. PIC stated bowls are used for serving certain dishes and food directly contacts bowls. Replace bowls with non-porous material that is smooth and easily cleanable.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P-Observed raw beef patties placed on a plate stored next to cooked al pastor in prep table #2 RC. No contamination observed. -CDI-PIC relocated food items in proper storage order and beef patties placed in a deep metal pan with a lid. Observed in Stand-in freezer precooked chicken in an open bag stored on top of raw patties in a metal pan w/ out a lid. -CDI-PIC voluntarily discarded precooked chickens in open bag. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. -Observed raw beef patties being stored above raw tilapia fillets that were being stored in a metal pan w/ out a lid; No contamination observed.-CDI-PIC relocated food items in proper storage order and placed lids on all containers. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed in Prep table #1 RC , in Prep table #2 ( made the day prior/overnight) , and in WIC #2 ( made the day prior and stored in multiple deep plastic pans W/ lids closed; stored overnight ) with certain food temping above 41F ( see temp chart). -CDI-PIC relocated food items in prep table #1 RC to WIC #1 for rapid cooling; food items prepped this afternoon, with in 4 hr cooling parameter. PIC voluntarily discarded food items that were in prep table #2 and WIC #2. Points not escalated due to improvement in the amount of food affected. 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 .

3-302.15 Wash fruits and vegetables prior to use.Observed washed avocados w/ stickers in the prep table #1 RC. -CDI-PIC removed stickers and avocados were washed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a large amount of metal pans in clean storage area wet stacked.-CDI-PIC w/r/s all metal pans.

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 bottom area in the stand-in freezer and storage area under the microwave soiled and in need of more frequent cleaning.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility operating without a certified food manager during the entire inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black and pink build-up in the interior portion of the ice machine. Increase cleaning frequency.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed a large variety of food items (cooked and raw) with temperature measuring between 46F and 52F within WIC 1 ,that had been cold holding overnight and over several days. WIC 1 ambient temperature measured at 55F. PIC expressed that over the weekend the WIC 1 had frozen over and was manually adjusted by employees to try to fix the issue and no one follow-up to make sure the WIC was keeping temperature.-CDI-PIC voluntairly disposed of food items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf -Observed a variety of food items being date marked for 8-days-CDI-PIC placed new date marks with the correct date on all food items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf-Observed two spray bottles with clear liquids not labeled.-CDI-PIC labeled spray bottles (water and bleach).

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans wet stacked.-CDI-PIC placed metal pans in the dish pit area to be re-washed; washed. 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 knives and other long utensils being stored on a metal rack and hung through the spaces. The end points of the utensils are too close to the floor and are not removed when floor is being mopped.-CDI-Items were moved to dish pit are to be re-washed; Washed and relocated to a higher shelf.

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed single-use/ single-service Styrofoam cups being stored on the top of a WIC, under a open ceiling tile that has exposed pipes and insulation.-CDI-PIC relocated items to another dry storage area.

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 in WIFreezer tile floor coming apart with severe cracks and uneven surface, showing exposed concrete underneath the tiles. PIC expressed that they are working on figuring out the issue.

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 shredded cheese and cut lettuce in reach in above 41F for 3.25 hours. Moved to walk in to reach 41F. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cooked corn and sliced cheese above 41F for 4 hours. Products 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 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. Observed shredded cheese and cut lettuce stored in reach in in large covered pans after prepping below cooling rate. Pans moved to walk in to reach 41F within 4 hours.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P EHS observed employee wash gloves after handling soiled equipment but not wash hands and wear new set of gloves. CDI PIC instructed employee to properly wash hands then change to new gloves. -2 points

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf EHS observed a container of beef stored in WIC with no date mark. PIC states that ground beef was made yesterday. CDI correct date mark was placed on container. -1.5 points For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. EHS observed damaged cutting board in kitchen that could no longer be cleaned properly. CDI PIC discarded cutting board. -.5 points

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 black beans being held at 126F on top of oven and a container of refried beans being held at 122F on bottom shelf below steam table. CDI: PIC reheated both containers to above 165F and placed black beans on stove to be hot held and refried beans on top of grill to be hot held. REPEAT

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 sliced tomatoes being held at 44F in prep flip top cooler 1 and containers of burger patties, chorizo, steak and corn from a can being held at 48F in prep flip top cooler 2 and containers of tilapia, sliced tomatoes, steak and ground pork being held at 45F in prep RI cooler 2. CDI: PIC moved sliced tomatoes from prep flip top cooler 1 and containers of burgers, steak, chorizo and corn to WIC to rapidly cool to 41F and voluntarily discarded all items in prep RI cooler 2 as they had been in unit for greater than 4 hours. REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabeled spray bottle of chlorine sanitizer hanging from shelf next to dish machine. CDI: PIC 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 4 large plastic buckets of queso uncovered on shelf in WIC #1, 2 covered deep metal containers of guacamole and several large covered plastic containers of salsa in WIC #2 all cooling at rates insufficient to reach cooling parameters. CDI: PIC moved all items to shallow metal pans and left uncovered in WIF to rapidly cool to 41F or below.

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 bottle of mayo unlabeled in prep RI cooler. CDI: PIC labeled bottle.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed 1 dented can being stored with non dented cans on can rack in dry storage room. CDI: PIC voluntarily discarded can.

3-302.15 Wash fruits and vegetables prior to use. Observed an avocado cut in half with sticker still intact on its skin. Wash avocado’s before use.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed several employee jackets being stored on table in dry storage shelf amongst equipment being stored as clean, and another employee jacket hanging from a shelf containing dry food items. CDI: PIC had employee’s remove personal clothing items.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink next to second WIC being blocked by a large cardboard box that was resting on 2 plastic bins. CDI: PIC removed box to allow access to hand sink.

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 shell eggs and raw chorizo being stored on a shelf in WIC above large containers of salsa. 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: 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 small container of salsa being stored at 123F on top of oven for hot holding. CDI: PIC voluntarily discarded item and EHS advised PIC to hot hold items in hot holding equipment to ensure proper temperatures are maintained.

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 plastic containers of burger patties and corn from a can being held in prep flip top cooler above 41F. See temp chart. CDI: PIC voluntarily discarded items.

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 tilapia in reduced oxygen packaging fully thawed in prep RI cooler. CDI: PIC cut open packaging to remove from reduced oxygen environment.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food items being stored directly on floor in WIC and in dry storage area. CDI: PIC placed items on shelves. REPEAT 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed 2 dented cans being stored amongst non dented cans on dry storage rack. CDI: PIC removed dented cans to be discarded.

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 being stored in large container of dry beans with handle resting in food. CDI: PIC re-arranged scoop with handle above food.

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 cups being stored on floor in dry storage area. CDI: PIC placed box on shelf. REPEAT

4-501.11 Maintain equipment in good repair. Observed second WIC with large crack in outer panel. Repair WIC door panel.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed three (3) bins of frozen, rewrapped scallops above packaged cheeses in reach in freezer unit. 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 one (1) bin of frozen, individually rewrapped chicken breasts stored above frozen, rewrapped whole fish in the walk in freezer. Observed one (1) bin of rewrapped, frozen chorizo above packaged whole muscle meat in walk in freezer. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed two (2) boxes of unwashed tomatoes over shredded queso in the beer WIC. CDI - PIC and EHS reviewed storage order of items within freezer units (I.E., standard storage order will apply unless items within the freezer remain frozen and are in their original packaging ONLY). Contents of walk in freezer, reach in freezer, and WIC were reoriented to prevent potential contamination. EHS provided facility with storage order guides for WIC and reach in units. REPEAT. For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one (1) bin of salsa date marked for 05/15 - 05/21. CDI - PIC voluntarily disposed of expired food item. REPEAT. Note: No escalation in point deduction due to noted improvement. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one (1) bottle of acidic grill cleaner stored at chemical storage without effective labeling. CDI - Label was added to spray 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 Observed three (3) raw meat items (steak, burger patties, and wrapped single servings of chorizo) in the grill side above 41F when observed. Conversation with the PIC and food employee established that these items had been prepared (thawed under running water) less than 4 hours prior and had been left within the prep top to cool while the unit top was open. Unit was observed as functioning properly and all other items within the unit were observed as having been cooled and cold holding properly. CDI - EHS rotated bins to walk in freezer to properly cool them correctively. Facility shall verify correct cooling of food items within prep top units or that they are cold holding effectively prior to placement. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed three (3) small gaps in insect screen of interior kitchen door. An effective locking mechanism to hold the door in place (newly installed dead bolt) was observed. Due to openings in the exterior door, insect door shall be in good repair to prevent insect entry. REPEAT. Note: Due to improvements to insect screen door (additional screen paneling, new locking mechanism) no escalation in point deduction has been applied. Facility must verify that there are no gaps in door screen such that an insect could enter while the door is shut.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two (2) bags of onions stored directly on the floor. PIC elaborated that these items had been delivered earlier in the day.

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 one (1) box of single service to go boxes stored on the floor of dry storage area. CDI - Box was elevated to available proper storage.

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 particle board shelving at chemical storage. Seal, replace, or cover chemical shelving such that it is no absorbent. Note: observed similar shelving at dry goods and single service shelving. As these stored items are unlikely to cause staining or spillage, replacement or covering is not required.

5-501.11 An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material. Observed used oil receptacles and dumpsters stored on top of absorbent material (soil). REPEAT. Note: No escalation. Further conversation with PIC relayed information from waste management company: ground where waste receptacles are stored was at one point either sealed accordingly (cement surface) or placed directly on gravel. Overtime, surfaces have eroded and nearby grasses have grown in close proximity. Facility is advised to either resurface storage locations such that they will not erode or potentially leak onto nearby permeable surfaces, or move receptacles further from permeable surfaces.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed three (3) sealed containers of labeled employee food stored above ready to eat food in RTE WIC. CDI - Containers were moved to lower storage shelving to prevent contamination.

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 two (2) bins of frozen, individually rewrapped chicken breasts stored above frozen, rewrapped whole fish in the walk in freezer. No other storage order or food storage violations were observed during inspection. CDI - PIC and EHS discussed storage order of items within freezer unit (I.E., standard storage order will apply unless items within the freezer remain frozen and are in their original packaging ONLY). Contents of walk in freezer were reoriented to prevent potential contamination. EHS provided facility with storage order guides for WIC and reach in units.

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 two (2) bins of shredded queso in the Beer WIC, one (1) bin of cooked shredded pollo in the WIC, one (1) bin of cooked beef pastor in the grill prep unit underside, and one (1) tray of prepared salsa carafes in the salsa RIC marked with preparation dates of 01/12, 01/13, 01/08, and 01/13 respectively. CDI - PIC voluntarily disposed of these out of date food items. Note: EHS observed consistent date marking throughout the kitchen areas. However, multiple date marks were observed to indicate a retention time of greater than 7 days. (I.E. Salsa marked as 01/14 - 01/23, shredded queso marked as 01/15 to 01/22, which are 10 day and 8 day retention times, respectively). Date marking was discussed with PIC, and all items that were past 7 days of retention were disposed of. Date marks listed to have more than 7 days of retention were altered to properly display correct retention time.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed tear in insect screen of interior kitchen door, as well as no effective locking mechanism to hold the door in place (door was fully held by use of a drill bit). Due to openings in the exterior door, insect door shall be in good repair to prevent insect entry.

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 approximately three (3) stacks of single service to-go containers stored with exposed food contact surfaces. CDI - EHS discussed single service package storage with PIC and packages were reoriented to prevent potential contamination. REPEAT.

5-501.11 An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material. Observed cardboard dumpster and grease trap stored outside on absorbent, natural ground. Observed used oil receptacle and dumpsters stored on top of absorbent material (soil). Relocate to paved areas.

2-301.15 Only wash hands in handwashing sink. -PF During arrival, observed employee washing hands in service sink adjacent to handsink. CDI - EHS and PIC coached employee on proper hand washing and observed process.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC dump ice water from calibration ice bath down handsink. CDI - EHS corrected PIC and discussed proper hand sink usage.

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 tomatoes stored over ready-to-eat foods in the Beer WIC. Note: Observed considerable improvement from previous inspection notation pertaining to storage order.

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 chopped tomato stored with other washed vegetables in a bin stored over its fill line at the veggie prep top at 51F and wrapped tomato puree at the veggie prep unit underside wrapped at 50F. CDI - PIC separated chopped tomatoes into smaller portion bins, unwrapped tomato puree, and rotated food items to WIC

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 several previously frozen, vacuum sealed tilapia cooling in grill side prep unit underside. Fish had been thawed without properly being opened to remove reduced oxygen environment. CDI - EHS and PIC properly discussed thawing of ROP frozen fish and cut ROP packaging to remove reduced oxygen environment.

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 unlabeled working container of Worcestershire at bar area. Observed unlabeled salt shaker and butter jug at the grill station. CDI - PIC and EHS discussed labeling options for working containers, and affixed labels to Worcestershire sauce at the bar area and labeling grill station.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately 2 flies over the course of the inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored in veggie prep unit underside. CDI - PIC removed wet wiping cloth to laundry bin.

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 approximately five (5) stacks of single service to-go containers stored with exposed food contact surfaces. CDI - EHS discussed single service package storage with PIC and packages were reoriented to prevent potential contamination.

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 beef stored over full beer kegs in walk in cooler. CDI - Beef moved to bottom shelf, away from any potential contamination. - REPEAT - 3 -

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed hand sanitizer stored above ice machine. CDI - Hand sanitizer removed. - 0 -

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic containers wet stacked at dish drying area. CDI - Containers separated. - 0.5 -

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 vomit and diarrheal plan present in facility. CDI by education. EHS emailed PIC copy of vomit and diarrhea plan. - 0 -

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat foods in walk in cooler 1. CDI - PIC began reorganizing storage order during inspection. Storage order to go as follows: ready to eat foods, washed produce, unwashed produce, fish/seafood, pork, beef, chicken. - REPEAT - 1.5 - * Points remain the same due to being marked out for raw animal food storage on past inspection. Facility raw animal food storage was correct during inspection today. *

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed steamed vegetables, corn, cheese, pork, and burgers stored in prep top 1 holding 45-50F. PIC noted the lid was left off during lunch rush. CDI - Items moved to walk in cooler for rapid cooling. Ambient temperature of holding at 40F. - REPEAT - 3 - * Facility has greatly improved in cold holding. Only cold holding violation noted during inspection were the items in one prep top. Continuous non-compliance in cold holding may result in an implementation of a risk control plan. *

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 pico de gallo, lettuce, and diced tomatoes cooling tightly covered in various prep tops and coolers throughout facility. CDI - All items uncovered and moved to walk in cooler for rapid cooling. - 0.5 -

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed ceiling tile cracked and hanging out of ceiling over frying station. - 0 -

6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking. Observed employee drink stored on prep top next to sauce bottles and seasonings. CDI - Drink removed. - 0 - Inspector observed the addition of a walk-in constructed without approval from MCHD Environmental Health (EH). Immediately discontinue use of this walk-in until approval is granted from MCHD EH. To begin the request for approval, contact EH Plan Review by calling (980) 314-1620. Please also note this notice is not a guarantee of approval. An intent to suspend (I.T.S.) your permit has been issued (see also I.T.S. document) regarding the failure to receive approval for the addition of this walk-in.

2-301.14 When to Wash - P. Observed employee pre-washing and loading soiled dishes into dishwasher and then unloading clean dishes with no hand washing. CDI - PIC directed employee to wash hands. Wash hands after handling soiled dishes and before handling clean dishes.

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap available at hand sink near dish area. CDI - PIC replaced soap.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw shell eggs and raw chorizo stored above cut tomatoes in line reach in cooler. CDI - PIC relocated raw eggs and chorizo to bottom shelf. Do not store raw animal foods above ready to eat foods in coolers. REPEAT - 1.5 points - no point escalation as improvement noted and all foods in WIC and other reach in units observed stored properly.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener with buildup on blade and surrounding assembly and mechanism. Overall condition of can opener and holster unit needs evaluation. CDI - PIC relocated to dish for re-cleaning. REPEAT - 1.5 points

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed carnitas holding beside stovetop at 102f and chicken holding on flat top at 128f. CDI - both items reheated to 165f as they were prepared less than 2 hours prior.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Walk in cooler observed to be holding multiple TCS foods at 42-43f at beginning of inspection including carnitas, salsa, pico, and tamales. EHS observed that WIC door did not fully shut back due to repair issues. Door securely closed and 1 hour later, TCS foods which were 42f- 43f were found to be 41f. Repair of WIC is necessary to ensure door fully closes and cooler maintains all TCS foods at 41f. Verification visit required. Continued non-compliance with cold holding requirements may result in the implementation of a risk control plan or in permit action. Full 3 point deduction.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of cleaner with no identification. CDI - PIC labeled. All containers of chemicals must be labeled.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back screen door unable to fully close with gap around door perimeter sufficient for pest entry. If solid back door is to remain opened, repair/replace screen door so that it fully closes with no gaps large enough for pest entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few small flies in back area. Contact PCO for service.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed employees use wiping cloths and then leave soiled cloths laying on equipment surfaces for re-use. Once a wiping cloth has been used, return it to sanitizer if it will be used again or remove it to soiled linen. 3-304.14 Wiping Cloths, Use Limitation - C. Observed line employees wearing wiping cloths tied to aprons. This is not an approved use for wiping cloths. Do not use wiping cloths for unapproved purposes.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed multiple handled cups used as scoops laying inside of bulk dry foods with handle in direct contact with food. Store scoops in a sanitary manner with the handle out of the food.

4-501.11 Maintain equipment in good repair. Walk in cooler door with detached gasket and visible damage around bottom perimeter/floor juncture. Door does not fully close without manually forcing. Repair. 4-502.11(A) Maintain utensils in good repair. Observed rubber spatula with split food contact end needs replacing. 4-501.12 Cutting Surfaces - C. Observed cutting boards with heavy wear need resurface or replace to make smooth and cleanable.

5-205.15 Maintain a plumbing system in good repair. Observed can wash with clogged drain rendering it unusable for disposal. Employees using floor drain in dish area to dispose of dirty water. Repair clogged drain so that can wash can be used for intended purpose. 1.0 point

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 significant damage to flooring in walk in cooler. Damage may be impacting WIC doors ability to close and overall unit temperature. Observed some damaged floor tiles and low grout lines near prep cooler/back door area. REPEAT - 0.5 points

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed numerous instances of employee food items mixed with restaurant food items in WIC and in service coolers/freezers. Designate a location for employees to store food and drink which is away from restaurant food.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw eggs directly above cheese in walk in cooler. CDI - PIC relocated cheese. Do not store raw animal products above other foods. REPEAT - 1.5 points

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Can opener with significant buildup on blade area. CDI - PIC removed to dish area for cleaning. 0 points

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed raw beef, raw chicken and raw shrimp stored above 41f in cold drawers under grill. Grill drawer appears zoned with products on left side of unit at 41f and products on right elevated. PIC removed TCS foods from drawer to alternate cooler as items placed into unit less than 2 hours prior. PIC had service technician on site for repair during inspection. Return visit required to evaluate cold holding in unit. REPEAT - 3 points

3-302.15 Wash fruits and vegetables prior to use. Observed employee cutting avocados with stickers still on them. Wash produce and remove any stickers or labels before use. REPEAT -0.5 points

5-202.13 Backflow Prevention, Air Gap - P. Observed pre-rinse hose at 3 part sink extending down beyond the flood plane of the sink and into the compartments creating a potential cross connection. Repair hose to ensure it does not extend into the flood plane of the sink. Return visit required. - 1 point

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. Walk in cooler floor with significant damage, low grout lines in back of house and various other areas of flooring in back of house areas need repair. -0 points

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels missing from handsink near dish area. CDI. Paper towels obtained.

3-302.11(A) Separate the different types of raw animal foods. -P Raw shell eggs observed above sliced tomatoes in reach-in cooler. CDI. Foods rearranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw chicken, beef, and shrimp observed in cold holding drawer above 41F (see chart above). CDI. PIC reported food had been in drawers since 9AM this morning and were moved to cooler to rapidly cool. Refrain from storing food in drawer units until operating correctly. Repeat violation.

7-102.11 Common Name-Working Containers - PF Sanitizer bucket observed missing a label. CDI. Bucket labeled. Repeat violation.

3-302.15 Wash fruits and vegetables prior to use. Avocados observed being cut before being properly washed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Multiple containers observed stacked wet. Repeat violation.

2-102.12 Certified Food Protection Manager - C No one present at time of inspection that holds a Certified Food Protection Manager certificate.

2-401.11 Eating, Drinking, or Using Tobacco - C Prevent employees from drinking and eating in non-desginated areas. Dish washer was observed drinking from employee beverage and placing beverage on top of dish machine with clean dishes.

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 Multiple pans of shredded chicken prepared day before inspection found at 47F in walk-in cooler. Refrideration for cooler was serviced during inspection. Refrain from using walk-in cooler until holding at proper temperatures. CDI. Chicken was discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple foods in walk-in cooler and flip top unit were observed above 41F (see chart above). Walk-in cooler was holding at 43F ambient air. All TCS foods were voluntarily discarded by PIC. Inspector will return to verfiy cooler is holding temperature.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Consumer advisory reminder is present on menus, but items that may be undercooked are not denoted on menus. Inspector will return to verify menus have been updated.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf One clear bottle of degreaser found bearing no labeling. CDI. Container labeled.

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 Shredded chicken is being cooled in dense pans that are tightly covered. Ensure to loosely/uncover foods until effectively cooled to allow for heat transfer. It is recommended to use shallow portions and ice baths with frequent stirring. CDI. Items were voluntarily discarded and education provided.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Pans and other dishes are being stackd wet and well as towel dried. Allow for air drying.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Walk-in cooler not holding adequately. Flip top unit for tacos has bottom half leaking. Foods were removed from standing water. Ensure all equipment is in good repair.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at a handsink in the kitchen. CDI- soap provided.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above salsas in the walk in cooler. CDI- storage rearranged. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee wipe gloves on towel tucked in apron. CDI- employee removed towels from apron and changed gloves.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed the dish machine operating at 0ppm chlorine. CDI- machine was primed until 50ppm chlorine was achieved.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one container of pork carnitas with a prep. date of 12/20. CDI- product discarded.

3-501.13 Use approved thawing methods. Observed chicken stored under a prep. counter to thaw.

3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper concentrations. Observed one sanitizer bucket at 0ppm chlorine.

5-205.15 Maintain a plumbing system in good repair. Observed spray bar the dish machine wrapped in plastic wrapping.

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 missing tiles on the wall above the grill and damage to the door frame at the back door to the kitchen.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed an employee strain lettuce into a hand sink. CDI through instruction; additional lettuce was strained in a prep. sink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored above sliced tomatoes in a flip top reach in cooler. CDI- storage rearranged. Improvements made to food storage since previous inspection.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed 3 high volume covered containers of shredded lettuce (product filled 10 inches in container) in the walk in cooler between 50-53F, 2 containers of salsa in 5 gallon cambros at 52F made on the previous day, and pico de gallo made on the previous night at 48F. CDI- products discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several foods in grill coolers cold holding above 45F (see chart). Some products were transferred to the walk in cooler while other products had ice bags placed onto them to keep them cold. PIC also called service technician on site to repair/service unit. VR required.

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 refried beans, pork carnitas, and salsa containers in the walk in cooler without datemarks. CDI- products were dated accurately.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 chemical spray bottles at the dish machine without labels on them. CDI- labels were added. 7-207.11 Store labeled, employee medications to prevent contamination. -P Observed over-the-counter employee medication bottles stored on a shelf directly above a flip top prep. cooler along the cook line. CID- products were relocated.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed items such as shredded lettuce and salsa cooling in high volume containers while covered overnight. These products did not cool to 45F or lower within 4 hours. CDI- products were discarded. EHS provided PIC with cooling informational poster.

4-501.11 Maintain equipment in good repair. Observed grill cooler drawers cold holding foods above 45F. Ensure equipment can maintain TCS foods at 45F or lower. Discontinue use of cooler until it is functioning properly.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employees coat being stored directly on top of a meat grinding machine in the dry storage room.

3-302.11(A) Separate the different types of raw animal foods. -P 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken over raw shrimp in the low boy and raw eggs over RTE onions in the prep unit. CDI - PIC rearranged storage order in the unit. -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 Observed vegetable soup with date mark 12/18/2017 that should have been used on later than 12/24/2017. CDI - PIC voluntarily discarded. -1.5- Points were not escalated today because there was an improvement in the date marking system.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed large pan of refried beans in the walk in cooler at 44F date marked Thursday that should have been discarded no later than the end of day on Sunday still in use today. CDI - PIC voluntarily discarded. -1.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal pans on the drying shelf of the dish pit. -1- REPEAT

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed buildup in the bottom of drawers used to stored to-go eating utensils. -0-

5-202.13 Backflow Prevention, Air Gap - P Provide an air gap between the end of the effluent pipe and the drain at the required size. Observed direct plumbed drain connecting the effluent pipes of the 3-comp sink, dish machine and bar 4-comp sink. VR no later than 10/13/2017. 5-205.15 Maintain a plumbing system in good repair. Observed can wash outside backflowing into the basin and water not draining. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open door on the outside dumpster. -0-

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw eggs stored over raw beef in the prep cooler beside the back door. CDI - PIC moved eggs to lower shelf than the beef. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed carnitas steak stored at 93F on the pre table at the beginning of the inspection. CDI - PIC voluntarily discarded. -0-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked steak and other TCS foods stored in the flip top unit by back door without date marking present. -1.5-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed Consumer Advisory on menu with a dish identified as raw or undercooked. CDI - PIC removed from menu and nitifed printer to change template. -0-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no labels on the shakers and squeeze bottles at the cook line. Label these with the common name of the food. -1- REPEAT

3-303.12 Storage or Display of Food in Contact with Water or Ice - C Foods shall not contact undrained ice or water. Observed undrained water in cut lettuce in the walk in. -1- REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans on the drying rack in the dish area. PIC corrected dishwasher and he started towel drying them instead. PIC intervened again and is training all dishwashers to air dry. -1- REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed drain line blocked at the prep sink, leak at the 4-comp sink and handsink near the dish machine not turning all the way off. Repair. -0-

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 damaged wall beside hot sauce station in the dining room, water damaged ceiling tiles in the restrooms and dining room. 6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles in the restrooms. -0-

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed deep bin of lettuce prepared while cold at room temperature at 54F five hours after beginning to cool. CDI - PIC voluntarily discarded. -1.5-

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 deep bin of lettuce cooling from 11 AM still at 54F at 4:15PM. CDI - PIC voluntarily discarded. -1- REPEAT

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled spices in the bar used for drinks and unlabeled Worcestershire sauce at the cook line. Label these with the common name of the item. -0-

3-303.12 Storage or Display of Food in Contact with Water or Ice - C Ice or water in direct contact with food shall drain away from the food. Observed cut lettuce stored in large bin with water. Use a drain pan and top lettuce with ice for crisping. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans on the drying rack in he kitchen and cups at the bar. Separate these and allow to air dry. CDI - Stacking method demonstrated during the inspection. -1- REPEAT

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unprotected lip area on styrofoam cups. Keep in plastic wrapping or dispense them from a dispenser to protect the lip area. -0-

3-302.11(A) Separate the different types of raw animal foods. -P Observed shrimp stored below raw beef ion the walk in cooler. CDI-The shrimp was moved to another shelf. 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 guacamole cooling with tightly covered wrapping. CDI-The container was vented to allow for proper heat transfer. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two wet wiping cloths stored on the counter. CDI-The cloths were moved to a sanitizer bucket. 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 one sanitizer bucket with sanitizer below 50ppm. CDI-More bleach was added to the bucket. All other sanitizer buckets met the requirements.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans stacked wet on the clean storage rack. CDI-The pans were brought back for rewashing and sanitizing and for proper air drying.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed box of napkins stored on the floor next to the mens restroom.

4-501.11 Maintain equipment in good repair. Observed shelving unit used to dry equipment beginning to rust. Replace. Observed several burned out light bulbs at the dish washing area. Have replaced.

5-205.15 Maintain a plumbing system in good repair. Observed faucet leaking at the prep sink. Manager stated that a plumber has been called and will be out by the end of this week.

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 base boards upon entrance to the walk in cooler in poor repair. Have repaired. Observed missing base board tile at end of middle wall. Have repaired.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed food employees washing hands at the handsink for less than 10 seconds. CDI -PIC instructed proper handwashing and reminded employees to wash at least 15 seconds. -2-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in the bar during the inspection, but there was no one working in the area,. CDI - PIC replaced paper towel roll. -0-

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw shrimp stored under raw ground beef on small shelf to the left just inside the walk in door. CDI - PIC moved shrimp to top shelf and moved ground beef below. -1.5- 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed shallots, tomatoes, cucumbers and other produce stored above pico de gallo and salsa on shelf in walk in. CDI - PIC moved produce to one dedicated shelf since produce is coming in unwashed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stacked pans on drying rack with sticker residue present on the outside of one container touching the food contact surface of the next pan. CDI - PIC removed these and placed on soiled drain board for cleaning. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed ambient air in prep cooler at 56F and foods at 52-59F. CDI - PIC called repair tech for service visit and moved foods to walk in to cool before placing them in second prep unit that was properly functioning. -3- 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 tightly wrapped guacamole and cut tomatoes cooling in walk in. CDI - Containers vented and foods were cooled by the end of the inspection. -0-

4-203.12(B) Ambient air and water thermometers shall be accurate.-Pf Observed ambient air thermometer as part of the unit reading 42F. Ambient air, as verified three times, was 56F at its lowest point near the door opening. Repair tech called for service. VR required no later than 06/13/2016.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed freshly washed wet stacked pans on the drying rack near the dish machine. CDI - PIC separated these on the drying rack to facilitate air drying. -0-

4-501.11 Maintain equipment in good repair. Observed prep unit not holding proper temperatures. Repair tech called to ser4vice unit. -0- Observed cracked entrance to walk in cooler. Repair and make easily cleanable.

5-205.15 Maintain a plumbing system in good repair. Observed leak at faucet of 3-comp sink. Repair.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed absorbent ceiling tiles in restrooms and over bar area. Install cleanable tiles. -0- REPEAT

2-102.12 Certified Food Protection Manager - C Observed no PIC without any training to be a certified food protection manager.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC claimed no knowledge of employee health policies. CDI-gave handout and will check during verification. verification required.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed bowls of onions and cilantro double stacked in reach-in without wrapping/cover. CDI-food disposed of.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer less than 50ppm chlorine in sanitizer bucket and 3rd compartment in 3-comp sink. Use test strips to check for proper concentrations (50-200). CDI-added more bleach.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed beef in upper part of fajita cooler quadruple stacked in plastic bags. Meat at top 55F. Needs to maintain 45F or below. Do not stack too high, monitor temperatures and keep lid closed. verification required

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked jalepenos in reach-in not date marked. Guacamole, several types of cut vegetables, salsa, and cooked chicken without date marks. verification required

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed no thin probe thermometer available. Verification required

4-202.11 Food-Contact Surfaces-Cleanability - PF. Observed several split and cracked containers and lids. Dispose of food service equipment that is broken.

6-101.11 Surface Characteristics-Indoor Areas - C. Observed moldy ceiling tiles in women's bathroom. Replace moldy tiles.

6-303.11 Intensity-Lighting - C. Observed lighting inadequate in walk-in, had to use flashlight to see what was in containers and read thermometer. Inadequate lighting at 3-compartment sink in bar. Need min. of 10 foot candles of light in walk-in, Lights in kitchen turned off, keep lighting turned on so can see food that's being cooked.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. 2-101.11 PIC shall be present during all hours of operation.-PF Manager was not certified in food protection. PIC with certification was not present.

r4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed biofilm inside top of ice machine. Gave instruction for 3-step cleaning process.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tamale in reachin which were 52 F. These were reportedly inadvertantly left out overnight and refrigerated early morning. Product was discarded. Observed individually portioned raw beef above chill line of container on make table at greater than 45 F. Beef was discarded.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed pre made disinfectant properly labeled. Use only approved sanitizer at proper concentration for use on food contact surfaces.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed torn gasket on upright refrigerator. 2 make table units are holding temperatures marginally at 45 F at lowest thermostat adjustment. Units should be serviced so food temperatures can be maintained during high use times. Threshold of walkin is worn.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P: Clean inside ceiling of big ice machine. CDI-cleaned during inspection

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Observed cooked meat inside walk in cooler and small prep cooler without dates. CDI-manager stated foods were cooked yesterday. Dated foods. 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P: Observed cooked vegetable soup being kept past discard date. CDI- discarded

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Replace burned out light bulbs in kitchen and men's room. Back wall in walk in cooler starting to rust. Repair.

2-102.12 Certified Food Protection Manager - C Observed facility PIC to have approved documentation of training, but to not be present at the time of inspection. This is a 2 point deduction as of January 1st 2014. -REPEAT

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed soda nozzles at the bar and soda gun holsters at the bar to be soiled. -CDI Items were removed for cleaning.

3-501.14 Cooling - P Observed chicken cooked on the previous day to be at 47F-48F. -CDI Items were discarded.

3-501.15 Cooling Methods - PF Observed the chicken that was found to be out of temperature to be stacked. This prevents proper cooling. -CDI Items were discarded.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed badly damaged fryer basket and basket utensil. Observed walk-in shelving to be rusty. Rusty items shall not be used in the food service. Do not paint the rusty shelves, they must be replaced or professionally re-coated.

2-102.12 Certified Food Protection Manager - C Observed facility PIC to have approved documentation of training, but to not be present at the time of inspection. This is a 2 point deduction as of January 1st 2014.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed cooked vegetable items and soup not to be date marked. -CDI C. Elmore instructed that the items be date marked. Frozen items shall be date marked with the day they were made and should have the day they were frozen and the day they were thawed on them. Observed the walk-in cooler cold holding items at 43F-44F. This means that items may only be kept for 4 days after they are made, counting the day they were made as day 1. (e.g. 2/10/14-2/13/14). Days frozen do not count against this time limit.

2-401.11 Eating, Drinking, or Using Tobacco Observed a personal drink (Coffee) set on a counter over the food service hot holding area. Always store drinks below food storage and prep surfaces. -CDI Drink was moved.

3-305.14 Food Preparation Observed a staff member to use gloves that had been used to handle raw shrimp, to then touch a cooked ready-to-eat item. -CDI The item was placed back on the grill and seared at the instruciton of the inspector. Do not touch ready to eat or cooked items with any gloves or utensils that have been used on raw items as this is a cross contamination hazard.

3-302.15 Washing Fruits and Vegetables Observed a container of avacados in the prep cooler ready for use that still had the stickers on them. Properly wash all fruits and vegetables before they are placed out to be used. Remove all stickers in the washing process.

4-501.11 Good Repair and Proper Adjustment-Equipment Observed the 3 compartment sink to be in need of recaulking to the wall. Repair the caulk. Observed the splash shield at the bar handsink/utensil sink to be in need of replacement/repair. It is currently cracked and held up with raw wood and tape. This is not smooth and easily cleanable. Repair it in a smooth and easily cleanable manner. Do not put holes into any of the sinks.