1900 MEXICAN GRILL

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods in WIC holding above 41F during inspection. See temperature chart. WIC was holding at 47F at time of REHS discovery, but cooled down to 38F within 20 minutes. REHS and PIC discussed the possibility of unit being in defrost mode at time of discovery. REHS voiced concerns over the time, temperature, and length of defrost, and advised speaking to maintenance about adjustment. CDI - All items cooled down during inspection. 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) Observed a multitude of foods in WIC with prep dates of 9/26/26 - 9/30/26 during inspection. PIC stated these dates were not correct. Observed various items in prep unit and salsa lowboy void of label identifying the dates which they were opened or prepared. CDI - All items in WIC voluntarily discarded. Items in prep unit and lowboy verified to have been opened or prepared on 10/5/26 and labeled. Repeat. 1.5 pts. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of margarita mix being stored on floor in dry storage area during inspection. Ensure all customer foods and beverages are stored in a manner that does not promote contamination. 0 pts.

4-501.11 Maintain equipment in good repair. Observed RIF broken and out of commission during inspection. Repair, replacement, or removal necessary. Observed shelving in WIC rusting. Repair or replacement necessary. 0 pts.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris build up in RIF during inspection. More frequent or thorough cleaning necessary to preclude pest harborage. Repeat. 0.5 pts.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles, missing ceiling tile, and damaged baseboard in main kitchen area during inspection. Repair and/or replacement necessary. Repeat. 0 pts.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 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 various items all throughout kitchen void of covering or wrapping to protect the foods from potential contamination. Ensure all foods are properly protected from potential contamination. Observed raw repackaged salmon being stored above french fries, and raw repackaged ground beef being stored above raw repackaged steak in RIF during inspection. CDI - PIC corrected storage order. Repeat. 3 pts. 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 chicken stock with prep date of 6/17 and salsa with prep date of 6/16 in WIC during inspection. Observed portioned salsas in RIC baring prep date of 6/25 despite salsa being on an earlier date. CDI - Chicken stock and salsa voluntarily discarded. REHS educated PIC on proper date marking of portioned items. 0 pts. 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 .

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed dish served with fried egg void of asterisk leading customer to consumer advisory during inspection. Addition necessary. 10 day VR required. 0.5 pts.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy food debris build up on shelving units in WIC during inspection. More thorough or frequent cleaning necessary to preclude pest harborage and/or cross contamination. Repeat. 0.5 pts.

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 various cracked floor tiles throughout kitchen area during inspection. Repair or replacement necessary. 0 pts.

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 salmon and ground beef on same shelf inside reach in freezer, salmon was in direct contact with ground beef. Both items were removed from their hermetically sealed packaging. CDI: salmon was relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in kitchen area near dish and hot holding well.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in 10ppm chlorine. CDI: Bucket was changed, new concentration is 50ppm.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of food debris inside bottom of reach in freezer. Clean as needed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee hot sauce being stored on shelving above tortillas for facility use. CDI: Hot sauce was voluntarily discarded.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf. Observed ceviche with shrimp offered undercooked on the menu. PIC provided parasite destruction letters for tilapia and salmon but not a letter for shrimp. CDI: PIC called supplier and received parasite destruction letter for shrimp.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed bowl of raw beef being stored above cooked carnitas. CDI: Raw beef was relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed container of queso fresco being stored on top of shredded cheese in prep top. CDI: Container of cojita cheese was relocated.

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 cheese cooling at a rate of 0F/min inside prep unit. CDI: Cheese was placed in an ice bath to cool. Points reduced due to significant improvement from last inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed shelving holding utensils starting to rust.

REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris on walls near hot holding well.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P- Observed raw chicken stored over raw beef in prep unit. Observed raw chicken stored over raw bacon and raw ground beef stored over whole muscle ground beef in WIC. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.- Observed multiple containers of salsa prepared today more than 2 hours ago above 70F. Observed pulled chicken prepared prior day at 50F. -CDI- PIC voluntarily discarded items. **REPEAT** -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items above 41F in WIC. Refer to temperature chart. Observed ambient air of unit at 46F. Observed taco salsa (contains TCS ingredients) above 41F in prep unit. Refer to temperature chart. -CDI- PIC voluntarily discarded items. EHS educated PIC on maintaining squeeze bottles on ice bath, not filling them up as much, and/or maintaining them on bottom half of prep unit. **3 DAY VERIFICATION REQUIRED** **AT TIME OF INSPECTION, TECHNICIAN WAS EN ROUTE. IF REPAIRS CANNOT BE MADE, FACILITY TO VOLUNTARILY CLOSE DOWN UNTIL REPAIRS CAN BE MADE** -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 .

3-501.18 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 habanero salsa (contains cooked vegetables), and taco salsa (contains cooked vegetables) date marked 6/8 (discard 6/14). -CDI- PIC voluntarily discarded items. -0- 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- Observed housemade salsas and a pan of pulled chicken that did not meet cooling parameters. Salsas were found cooling in large plastic containers filled to the top, chicken in large metal container filled to the top. -CDI- EHS educated PIC on proper cooling methods and PIC voluntarily discarded items. **REPEAT** -1- 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed some squeeze bottles labels with date but not with name of items. Observed 2 squeeze bottles with no labels. Ensure all squeeze bottles are labeled with name AND date if it contains TCS ingredients. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in 10ppm chlorine sanitizer concentration. -CDI- PIC corrected concentration to 100ppm. **REPEAT** -1-

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed tongs stored on oven handles. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed water storing utensils in ambient air at 72F. -CDI- EHS educated PIC on proper utensil storage and PIC placed items at dishpit to be W/R/S. -0-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2 cutting boards in need of replacement. -0-

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 dust/debris buildup on shelving above steam table, interior and exterior of RIC and exterior of dish machine. Increased and more through cleaning frequency recommended. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food splash and debris on walls near steam table and other areas. Increased and more thorough cleaning frequency recommended. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. -0- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.- Observed quesos, salsa roja y salsa verde prepared prior day above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 queso’s, salsa roja, and salsa verde prepared prior day that did not meet cooling parameters. -CDI- EHS educated PIC on cooling methods and PIC voluntarily discarded items. **REPEAT** -0.5- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in chlorine sanitizer concentration of less than 50ppm. -CDI- PIC corrected concentration to 50ppm. **REPEAT** -1-

4-501.11 Maintain equipment in good repair. Observed broken freezer. Per PIC, freezer is being removed. -0-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed items being hot held at steam table with no protective coverings. -CDI- PIC covered items. **REPEAT** -3-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed cut lettuce cooling at a low rate in WIC in large plastic container filled to the top. -CDI- PIC separated items into smaller containers and placed on ice bath. -0- 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths on server line stored at 0ppm chlorine. **REPEAT** -1-

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed food employee wash hands for less than 20 seconds. -CDI- EHS educated food employee on proper handwashing technique and food employee rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a paper towel to turn off the faucet thus recontaminating hands. -CDI- EHS educated food employee on using a barrier to turn off the faucet and food employee properly rewashed hands. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw chorizo over Queso in WIC. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed salsa, chicken, ground beef, elotes and other items in WIC without any protective covering. **REPEAT** -3-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P- Observed black beans prepared yesterday at 51F. -CDI- PIC voluntarily discarded. -0- 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed container of carnitas at 44F. -CDI- PIC voluntarily discarded. **REPEAT** -1.5- **POINTS NOT ESCALATED DUE TO IMPROVEMENT** For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 chipotle peppers from a can date marked 4/15 (discard 4/21). Observed milk in lowboy and RIC with no date mark. Per PIC, milks were opened yesterday. -CDI- PIC date marked items. -0- 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 .

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. -Pf- Observed single asterisks next to food items and footnote with a double asterisks. **10 DAY VERIFICATION REQUIRED**

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. -P- Observed bottle of raid. -CDI- PIC voluntarily discarded. -0-

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 container of black beans prepared yesterday above 41F. -CDI- PIC voluntarily discarded and EHS educated PIC on cooling methods. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in dishpit area and clean dish storage area near prep sink. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee with wrist watch. **REPEAT** -0.5-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sanitizer concentration at 0ppm chlorine. -CDI- PIC corrected concentration to 100ppm chlorine. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer container stored on floor. -CDI- PIC relocated. **REPEAT** -0.5-

4-101.11 (A) Food contact surfaces shall be made of safe materials. -P- Observed copper Moscow mule cups. -CDI- PIC removed.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P EHS observed food employee change gloves switching between tasks but did not wash hands. CDI EHS advised employee to wash hands properly. - 0 points

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. EHS observed several TCS foods stored in WIC with no lid or covering. CDI PIC wrapped TCS foods. Repeat -3 points

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed Raw fresh and raw marinated chicken being cold held in lowboy at 47f. PIC states that employees have been in and out of lowboy after lunch rush. CDI PIC placed fish and chicken in reach in cooler in order to reach a final temp of 41f before placing back in lowboy. Points were not escalated due to severity. Repeat -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. EHS observed employee preparing food while wearing loose bracelet. CDI PIC instructed employee to remove bracelet -.0 points

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. EHS observed sani bucket stored directly on floor. CDI PIC removed bucket from floor. - 0 points

REPEAT 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Several containers of food in prep unit and walk-in cooler cold storage without lid or covering. CDI-Food was covered with lids. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P: Raw shell eggs stored over RTE food in reach in. Raw beef stored over cooked pork in same reach in. CDI- food re-arranged to proper storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Microwave soiled on interior. Splatter and dried rice present. CDI- cleaned.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P . Observed raw chicken and raw beef sitting on top of ice bath by grill, container not fully submerged. Food at top of pans was above 41F. CDI-food at top of pans removed and placed back in walk-in cooler. Remaining food was 41.0 F or below.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Small pans in prep top in grill area are not date marked. Bulk quantities in walk-in cooler bear date marks. When transferring food from bulk containers to smaller pans, date the small pans with same date as on bulk container. CDI- education. Verification within 10 days. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Many small flies present in facility. Flies seen resting on cleaned utensils, walls; and seen hovering in kitchen and dining area.

5-205.15 Maintain a plumbing system in good repair. Constant running water drip page at can wash resulting in pooling water in one corner of can wash. Small flies seen in this area. Repair leaking at faucets of can wash.

REPEAT 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 salsa and diced tomatoes above 41F on prep table ice bath due to ice and water filled too low for container. Observed raw chicken and raw beef sitting on top of ice bath by grill, container not fully submerged. Food was above 41F. CDI-Ice bath was refilled and food temperature cooled to 41F and 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. A couple bottles of water and oil not labeled on cook line.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. One wiping cloth stored on prep unit cutting board during inspection.

REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed some buildup on floors and walls in room with grill. Minor cleaning needed on floors in dry storage area.

REPEAT 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Several containers of food in prep unit cold storage without lid or covering. CDI-Food was covered with lids. 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 container of raw chicken stored above raw beef in walk-in unit. CDI-PIC rearranged food.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on ice machine chute of soda fountain in wait staff area.

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 raw chicken and raw beef sitting on top of ice bath, container not fully submerged. Food was above 41F. CDI-Ice bath was refilled and food temperature cooled to 41F and below.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Cooling rates of 3 large buckets of queso were too low. Minimal temperature change observed. CDI - Cooling method was changed - queso moved to shallow pans and placed on ice bath and placed back into WIC. Temperature began to drop quickly.

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. Minor cleaning needed along shelving in kitchen and gaskets in cook line prep unit and on shelving next to fryers.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed greasy buildup on floors, baseboards, walls around cooking equipment.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dust buildup on intake vents in dish room. 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 employee drinks stored with food for sale in small wait staff reach-in cooler.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Several containers of food in prep unit reach-in and walk-in cold storage without lid or covering. CDI-Employee covered food with lids.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed opened jug of milk that was unlabeled in walk-in cooler and unlabeled opened container of hot dogs as well as cut mixed greens in prep unit reach-in. CDI-PIC stated that it was opened Sunday and EHS allowed employee to date mark milk. PIC discarded hot dog. Cut mixed greens were dated with yesterday’s date as indicated by PIC. 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 cooked veggies in walk-in dated 4-5-2022. CDI-PIC discarded item. Repeat violation.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored in small 3-comp sink basin at bar area. Cloths were submerged in solution that was measuring 0ppm on chlorine test strip. Concentration shall be 50-200ppm chlorine. Repeat

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 Handouts and guidance given to PIC via email. CDI

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Slicer observed stored with some leftover food residue. Metal pan and knife on magnetic strip also observed with small amount of food residue. CDI-Items were returned to dirty dish area to be cleaned and sanitized.

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 on date marking please visit: http://meck.co/FoodSafety Container of queso, black beans, and pico de gallo all date marked for 1/13/2022 in walk-in cooler. CDI-Items were voluntarily discarded.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet wiping cloth observed on prep surface of steam well line. REPEAT VIOLATION

4-502.13 Single-use and single-service articles cannot be reused. Plastic to-go container was observed stored in food and being reused to scoop from pico de gallo. Scoops must be mutli-use and also have handle to prevent contamination to food.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee coats observed hanging on storage shelf with single use items and dry goods. REPEAT VIOLATION.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Dispenser by grill had no paper towels upon arrival. CDI-PIC changed out paper towels.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed hotel pans of rice and hotel pans of beans dated yesterday still uncovered after cooling. CDI-PIC covered. REPEAT

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Found 1 wet towel behind bar. Points not escalated since it is improvement and not in kitchen area as previous inspection.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed broken and cracked rubber spatula hanging in dish pit as clean. CDI-PIC threw away.

5-203.14 Backflow Prevention Device, When Required - P Observed no vacuum breaker or bell housing on can wash water hose. CDI-PIC disconnected hose. Intends to leave hose disconnected when not in use for now.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a prep worker's purse hanging from dry storage shelf and flip flops beneath shelving. Observed employees personal car keys sitting on shelf while putting away truck delivery.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed hotel pan of carnitas stored in walk in cooler without covering. CDI - PIC provided cover. -0 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed wire mesh skimmer stored as clean on utensil rack making contact with fly control strip. CDI - Wire mesh skimmer was taken to dish machine to be washed, rinsed, and sanitized. -0 points-

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C Observed fly control strip with abundance of fruit flies at prep sink. Fly strip was making contact with wire mesh skimmer stored on utensil rack. CDI - PIC removed fly strip and placed skimmer in dish machine to be washed, rinsed, and sanitized. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live fruit fly at prep sink. Control insects to prevent infestation. -1 point-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping clothes stored on counter tops in food prep area and around drink station. -0.5 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed high amounts of food debris on top of dish machine. Recommend higher frequency and more thorough cleaning. -0.5 points-

6-301.14 Handwashing Signage - C Observed no hand washing signage in customer restrooms. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. -1 point-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles of food products and shaker containers with faded identification labels at cook line. Recommend relabeling squeeze bottles and shaker containers for proper identification. -0 points-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single use and single service articles on the floor of kitchen area. PIC stated that the items were recently delivered. Recommend storing single use and single service articles 6 inches off the floor in a timely manner to prevent contamination. -0 points-

5-501.17 Provide a covered waste bin in female restrooms. A covered receptacle shall be provided for sanitary napkins. -0.5 points-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food manager present for inspection.

Repeat: 3-302.11(A) Separate the different types of raw animal foods. -Pf. Observed raw chicken stored above raw beef inside walk-in cooler. CDI: storage order corrected. Observed much improvement since last inspection. No RTE food storage issues and produce stored properly this time.

General Comment: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cooked vegetables and queso holding in steam table < 135F (see temp chart). CDI: veggies reheated to 180F and queso to 178F.

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 inside walk-in cooler black beans, soup, ground beef, and refried beans that were made on Friday without a date. CDI: properly dated.

General Comment: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies present in kitchen especially at back area next to bags of onions and soda syrup boxes. PIC will notify pest control company for service.

General Comment: 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust/build-up on walls at cook area above prep unit and steam table.

Repeat: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed handsink in kitchen prep area blocked by chip bin. CDI: bin was relocated.

Repeat: 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed produce including tomatoes in boxes stored above prepared/RTE foods inside walk-in cooler. CDI: storage order rearranged. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw chicken stored above green onions inside walk-in cooler. CDI: storage order changed. 3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw chicken stored above raw beef inside walk-in cooler. CDI: storage order corrected.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed inside walk-in cooler carnitas at 46F-50F and salsa verde at 50F that had been cooled last night improperly. CDI: products were voluntarily discarded.

General Comment: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed top portions in bags of raw chicken and beef in inadequate ice bath cook line at 56-63F. Ensure products are not stacked and ice is level to the food products. CDI: top portions removed and discarded. Other half was placed inside walk-in cooler with more ice added to bath.

General Comment: 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 pan > 6 inches of carnitas and large container > 20quarts of salsa verde that had cooled improperly using incorrect cooling method. CDI: products were discarded; cooling poster handed out; proper cooling methods reviewed.

Repeat: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large bin of chips stored on kitchen floor. Observed boxes of margarita mixes stored on the kitchen floor.

General Comment: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed bucket of sanitizer used for wiping cloths > 50ppm. CDI: corrected to proper concentration.

General Comment: 4-501.11 Maintain equipment in good repair. Observed gaskets torn on large prep unit across from cook area.

General comment: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed handsink in kitchen blocked. CDI: items relocated; handsink was made accessible.

Repeat: 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw shell eggs stored above veggies inside walk-in cooler. CDI: storage order rearranged.

Repeat: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large containers of chips stored on the kitchen floor.

General Comment: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed glasses at the bar wet stacked.

General Comment: 4-501.11 Maintain equipment in good repair. Observed dish racks worn and damaged. Observed plastic food containers melted and damaged. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed scored cutting boards stored on back kitchen shelf.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test strips available for checking quat sanitizer. Follow-up by 2/15/19

Repeat: 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several foods uncovered inside walk-in cooler. CDI: by covering.

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 a gallon of milk opened yesterday not date inside walk-in cooler. Observed a packet of hot dogs that were opened yesterday not dated in bottom of prep cooler. CDI: all items were properly dated. 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 a pan of shredded beef dated 10/22/18 that had expired 7 days inside walk-in cooler. CDI: product was discarded.

General Comment: 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed 2 chemical spray bottles and 1 sanitizer bottle not labeled. CDI: labeled

Repeat: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food including a bucket tomatoes, pans of beef, and chicken stored on the floor inside walk-in cooler. CDI: food removed off of the floor.

General Comment: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths not in use stored on counter tops and under cutting board. Observed bleach sanitizer bucket in kitchen at 0ppm. CDI: changed to proper strength. 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 bucket of bleach sanitizer water at bar cloudy and dirty.

General Comment: 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 tong stored in room temp water in glass at bar.

Repeat: 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked tile at can wash.

General Comment: 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed 2 cartons of shell eggs stored above cheese and shredded lettuce inside walk-in cooler. CDI: storage order rearranged.

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 unclear date on beef stored inside walk-in cooler. Observed refried beans made yesterday and 2 gallons of milk opened on 7-28-18 without a date. CDI: all products properly dated.

General Comment: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies at back of kitchen in area where onions were stored. Facility will go through bag of onions to ensure there are no molded ones.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a container of shrimp and chicken and a large pot of chicken stored on the floor inside walk-in cooler.

Repeat: 4-501.11 Maintain equipment in good repair. Observed paint chipping and shelves rusting inside walk-in cooler. Repair damaged door to flip top cooler. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Some cutting boards observed stored with deep cuts.

Repeat: 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed wall paint flaking at cook area. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed on ceiling tiles at cook area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed metal container in handsink on cook line. CDI by removal of container to dish area.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed margarine and honey with no labels.

4-501.11 Maintain equipment in good repair. Observed flip top cooler not functional in kitchen area. Cooler is not currently in use. Observed damaged gaskets on reach in cooler. PIC stated that the gaskets have been ordered and should arrive with in the week. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep scoring and fraying of cutting boards.

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 hole in ceiling above server area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by rolling cart. PIC stated that the cart was moved to that location by the sysco delivery driver to have better clearance for the delivery. CDI by moving the cart out of the way of the handsink.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw beef in freezer. PIC stated that she was instructed by last inspector to store in this order. CDI by correcting storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers with sticker residue and debris build up. CDI by removal for recleaning. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at both the 3 comp sink and the dish machine measuring below 50 ppm. CDI by correcting the concentration in both to the proper level. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up of black debris in the ice machine.

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 containers of barbacoa, mashed potatoes and tomatoes in walk in from day before with no date mark. CDI by dating with proper date.

4-501.11 Maintain equipment in good repair. Observed flip top cooler not operational. Cooler is not in use currently.

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

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

No Points Deducted: Observed: No paper towels at bar area hand sink at start of inspection. CDI by adding paper towels to hand sink area. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf

Observed: Raw chicken stored next to ready to eat items and raw beef in the walk in cooler. CDI by rearanging items in walk in cooler. 3-302.11(A) Separate the different types of raw animal foods. -P

Observed: All 4 items on the guacamole flip top unit holding at 60F. Was told that items came out of cooler that morning. Items placed back in refrigeration. Cooler maintaing 50-60F. MUST GET COOLER REPAIRED WITHIN 10 DAYS. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

No Points.Deducted: Observed: A white 5 gallon bucket used for sanitizer with no label. Label working containers if they do not have one. CDI by labeling. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf

No Points Deducted: Observed: A ramican used as a scoop. CDI by discarding ramican. 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: A juice press flaking paint, wire strainer damaged, several plastic bins with broken corners. All items discarded during inspection. Wood/cardboard used on top of the rear reach in cooler used to store items. No Points Deducted: Observed 3 comp sink faucet with plastic.tape around it. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf 4-501.11 Maintain equipment in good repair.

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 a scoop stored inside a dry bean container with the handle inside the bean product. Insure that scoops are not stored with the handles in contact with the product. CDI by removal of scoop

4-502.11(A) Maintain utensils in good repair. Observed can opener blade in slight disrepair. 4-501.11 Maintain equipment in good repair. Observed damage gasket on a prep reach in cooler.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dirt and grime build up in the bar floor/wall areas. Observed old food debris such as old oranges on the floor in these areas. Insure that the equipment is occasionally moved to allow cleaning of these hard to reach areas.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw beef. Insure that raw chicken is kept on the lowest shelves, and is stored in such a manner that does not create a contamination hazard. CDI by moving raw chicken to the lowest shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stickers left on exterior of stacked pans, observed tea urn nozzle soiled, observed a sauce squeeze bottle stored as clean with a sticky residue inside. Insure that items are thoroughly cleaned during the wash/rinse/sanitize process. CDI by rewash

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 scoop stored with handle in contact with food product in a dry storage container. Insure that scoops are stored with handles outside the product.

4-501.11 Maintain equipment in good repair. Observed several dented/cracked pan lids.

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed hole in dumpster.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored over container of rice. Item was discarded by PIC.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed rags stored on/in front area handsink at time of inspection. CDI by PIC moving items.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bagged items such as lettuce stored under a dripping condenser line in the walk in cooler. Items were moved out of the drip area. Insure drip is repaired.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in/on the front handsink. Insure wet cloths are returned to sanitizer buckets when employees finish using the cloth. Deduction assessed under 5-205.11, number 8 on inspection form.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a container of lemons and limes stored in the front bar handsink, blocking employee access to the sink. Insure that handsinks are only used for handwashing. CDI by PIC removing the container. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign on the front bar handsink. CDI by providing PIC a sticker.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a pot of chicken stock stored on the floor of the kitchen during initial walkthrough of establishment. Insure that employees do not store food on the floor at any time, even if the items are heavy.

a ^ 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed employee wearing a wet wiping cloth on an apron. Insure that wiping cloths are kept in the sanitizer bucket in between uses.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed an employee washing dishes in the 3 comp sink in the order of Wash/Sanitize/Rinse. The vats of the sink were set up in such an order that dishes were washed in the first vat, sanitized in the second, and then rinsed in the third. Insure that all employees, including new hires, are instructed in proper 3 comp sink procedure if they are assigned to wash dishes.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the outer surfaces of equipment soiled with debris/sticker residue. Insure that debris and residue is removed when cleaning equipment.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce above ready-to-eat foods in walk-in cooler. CDI items were rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tomato chopper stored as clean with food residue. CDI chopper cleaned. 4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Observed utensils stored in bucket soiled overnight. CDI utensils ran through dish.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed cheese sauce reheated on stove, however item did not reach 165F. CDI cheese sauce reheated to above 165F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cheese sauce hot holding at 105F. CDI cheese sauce was reheated to above 165F.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed wet wiping cloths stored in sanitizer bucket >200ppm. CDI bucket was changed and tested at proper concentration.

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 several tongs stored on oven handle. Move utensils to avoid contamination.

4-501.11 Maintain equipment in good repair. Observed walk-in cooler curtain several torned and held together with zip ties. Observed split gaskets on prep reach-in cooler. Observed rusted shelves in walk-in cooler.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed facility serving undercooked talapia and salmon. Parasite destruction letters must be addressed to facility and properly dated. Verification required on 2/12/15.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above whole muscle intact beef, shrimp and salmon. CDI items rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed bar soda nozzle collecting black residue. CDI nozzle cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed red sauce, green sauce and beans in hot holding unit below 135F. CDI items reheated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw chicken and beef in ice bath above 45F. CDI items discarded. Observed cut tomatoes on shelf at 52F. CDI tomatoes placed in walk-in cooler to rapidly cool.

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 homemade sauces labeled for 12/8/14. Operator stated bottles were incorrectly labeled. CDI items were properly labeled.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Facility could not provide thin probe thermometer. Verification required on 2/12/15.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed nonfood contact surface of containers stored directly in tomatoes, lettuce and cheese. CDI containers were moved. Observed wine stored directly under plumbing.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on prep surfaces. CDI cloths were placed in sanitizer.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed several boxes and chemicals stored on the floor.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed food contact surfaces with sticker residue. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed several broken/chipped containers and knives. CDI items were discarded. 4-501.11 Maintain equipment in good repair. Observed 2 split gaskets on prep reach-in cooler. Observed rusted shelves in equipment throughout facility.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelves collecting residue.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed handwash sink near prep line without waste bin.

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 holes in FRP throughout kitchen.

6-303.11 Intensity-Lighting - C. Observed lighting in kitchen and women's restroom not meeting requirements.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored over top of clean pots on storage shelf. CDI by PIC

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Queso (three containers two in separate microwaves and one on cutting board prep area) at 90F degrees. Maintain foods above 135F degrees or below 45F degrees. PIC placed one in refrigerator and re-heated other two for to-go orders.

General Comment- 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large metal pans of beans on counter top cooling before placing into walk in cooler and pan of chicken sitting on counter cooling upon arrival. Neither foods were below 135F degrees. Foods must be actively cooled and not sitting on counter top.

3-501.13 Use approved thawing methods. Observed raw meats sitting on drain board to thaw.

General Comment- 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet rags on prep surfaces throughout.

Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed areas of the floor througout kitchen area and transition into bar area not smooth and easily cleanable.

2-301.12 Employees must properly wash hands. Observed employee wash hands for 5-7 seconds and turn faucet off with bare hands. Observed both sinks dry upon arrival. CDI by instruction, employee rewashed hands.

5-205.11 Hand sinks shall be easily accessible at all times. Observed handsink blocked by 3 large food containers upon arrival. CDI containers were relocated.

4-501.114 Sanitizer must be at proper concentration. Observed sanitizer buckets at <50 ppm. CDI chlorine was added to bucket.4-601.11 (A) Food contact surfaces shall be clean to sight and touch. Observed bar soda nozzle and holder collecting black residue. CDI items washed in dish machine.

3-501.17 All potentially hazardous ready-to-eat foods held longer than 24 hours must be date marked. Overall, date marking was consistent. However, pico de gallo, corn salsa and chile rellenos were missing labels. CDI items were labeled.

3-304.14 When not in use, wet wiping clothes on prep surface. CDI towel moved to sanitizer.

5-501.17 A covered receptacle shall be provided in women's restroom. Observed no covered trash can in women's restroom.

6-101.11 Floors, walls and ceiling shall be smooth and easily cleanable. Observed floor in disrepair throughout kitchen especially cook line. Repeat violation.

2-102.12 Certified Food Protection Manager - C. Observed no certified food protection manager present at time of inspection. Facility has until January 1, 2014 to comply.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Observed ground beef, sauce, and queso in steam table < 135F. CDI, all items reheated to > 165F and placed back in steam table.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Observed a few items in walk-in cooler that were questionable as to how long they would be kept. PIC said maybe 1-2 days. Date mark items that will be held under refrigeration for more than 24 hours. CDI, by instruction to have in place by next inspection.

7-102.11 Common Name-Working Containers - PF. Observed one chemical spray bottle not labeled and another with label unclear. CDI, labeled during inspection.

6-101.11 Surface Characteristics-Indoor Areas - C. Observed damaged flooring throughout kitchen especially on cook line. Repair floor to be smooth and easily cleanable. Observed gaps in floor at dish area.

2-102.12 Certified Food Protection Manager. Ensure a certified food protection manager is on site at all times. Observed no certified food protection manager.

2-401.11 Eating, Drinking, or Using Tobacco. Employee beverages must be handled in a manner to prevent contamination of the employee's hands, the container , food and equipment. Observed employee drinks stored improperly in kitchen. Observed on uncovered & the other drink stored on shelf next to packaged tortillas.

5-205.11 Using a Handwashing Sink-Operation and Maintenance. Handsinks shall be accessible at all times for proper handwashing. Observed handsink in dish area blocked by large bin of tortilla chips upon arrival. CDI, bin relocated

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Observed portioned bags of raw beef stored in container in ice bath in cook area at 60F. CDI, more ice was added to ice bath.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. Ensure all food that are time/temperature control for safety (TCS) and ready-to-eat are properly date marked. Observed items in walk-in cooler that were said to be held for 2-3 days without date. Observed some items in reach-in freezer that were said to be held maybe 2 days after thawing without a date. CDI, by instruction to start date marking process.

4-302.12 Food Temperature Measuring Devices. Provide properly sized thin probe thermometer for use in thin food products. Observed thick probe digital thermometer available for use. CDI, by instruction

3-304.14 Wiping Cloths, Use Limitation. Maintain wet soiled wiping cloths in chemical santizer when not in use. Observed wet wiping cloths laying on counter.

6-101.11 Surface Characteristics-Indoor Areas. Observed floor damage throughout kitchen especially on cook line.