AZTECA RESTAURANT

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple uncovered food items in the WI. Food items needs to be covered when the 6hrs cooling time is completed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed beef and chicken in the drawer and tomatoes on prep unit, all holding at temperatures above 41F. CDI. PIC voluntarily discarded. 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). 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) Observed multiple items in the WI without dates. CDI. PIC dated and indicated they were cooked yesterday. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. OBSERVED spices containers without labels. Needs to be labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed items stored directly inthe floor in the WI cooler. The floor was wet during storage. Repeat.

4-502.11(A) Maintain utensils in good repair. Observed damaged gasket in the drawer under the cooking line. Also observed oven in disrepair. Oven was not being used during inspection.

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 paints and wall chipping off from dish drying area. Needs to be repaired.

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 beef cooling in the drawer in the kitchen area. CDI. PIC removed to the freezer. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of unwashed produce stored directly above washed food items. CDI. PIC removed and changed the storage.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed in use ice scoops stored directly with handle on ice. CDI. PIC removed. Repeat

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed dishes wet stacked. Repeat

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. OBSERVED an incomplete employee health policy in the facility during inspection. Cdi. Pic was provided a new copy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw chicken stored above fish and cut veggies. CDI. PIC removed. 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 slaw in prep line, rice in WI, all holding at temperatures above 41F. CDI. PIC voluntarily discarded. Repeat 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). 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) Observed 2 items in the WI cooler without dates. CDI. PIC dated. Also indicated that they were made yesterday. **** all other items in the facility were properly dated. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(2) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less, must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time. Observed items held on time without start and end time. CDI. PIC added the start and end time on them.

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 spices containers without labels.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths being stored on prep counter while not in use. CDI: Employee placed wiping cloths in a bucket of sanitizer.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed in use ice scoops stored directly with handle on ice. CDI. PIC removed

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed dishes wet stacked. Repeat **** other items were properly stored.

4-501.11 Maintain equipment in good repair. Observed of the ice machines in disrepair. Observed rusted shelves in the facility.

5-501.17 Provide a covered waste bin in female restrooms. Observed the employee restroom used by both males and females without a covered waste bin. Waste bin needs a cover, to properly dispose of feminine hygiene products. .

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food and beverages being stored with facility food in prep units.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener soiled with old food debris. CDI- Can opener taken and cleaned. Observed osier tags touching scoops and ladles. CDI- Taken back and cleaned. 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce and tomatoes in prep top holding above 41F. Observed salsa holding above 41F in low reach in/ prep top unit. Unit was unplugged and was temped at 60F. CDI- Unit plugged in and cooled. Food items placed in walk in freezer and cooled to 41F. Observed wings, chicken flauntas, black beans, lettuce in walk in cooler holding above 41F. walk in cooler temp was 48F. Manager stated that they had been in and out for lunch rush. Walk in cooler was closed and cooled to 41F. Foods began to cool when EHS went to check cooler again. 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 2 containers of buttermilk expired per manufacture's expiration date. One was dated 6/5 the other was dated 5/19 for expiration. Items were being used for seafood. CDI- Discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no disclosure for consumer advisory. Menu has a footnote but does not disclose that asterisked foods come raw or undercooked. EHS WILL RETURN WITHIN 10 DAYS TO ENSURE MENUS HAVE DISCLOSURE ADDED.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer concentration too strong. Test strip was bleached out. CDI- Bleach diluted to proper concentration.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed walk in cooler fan leaking. Food was below leak and exposed to water contamination. CDI- Food was packaged and removed from area.

3-302.15 Wash fruits and vegetables prior to use. Observed onions being cut prior to washing. Observed avocados for use with sticker residue. CDI- Vegetables washed.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed dishes wet stacked.

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 floors with low grout.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a bowl of raw breaded tilapia and a container of pooled raw shell eggs being held on shelf in prep reach in cooler above ready to eat foods. CDI: PIC re-arranged items to proper storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed containers of cactus salad and sliced tomatoes being held in prep flip top cooler, several containers of salsa’s being held in prep reach in cooler, two containers of salsa being held in reach in server cooler and a container of diced tomatoes being held in an ice bath on guacamole cart all above 41F. See temp chart. CDI: PIC placed all items in walk in freezer to rapidly cool as they were all prepared within the last 2 hours and placed diced tomatoes on guacamole cart on TPHC and will do so moving forward. EHS provided and completed TPHC form.

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: 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 . REPEAT. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a large container of salsa being held in WIC date marked for 1/23, 6 days past its expiration. Also observed a container of cooked octopus without a date mark in walk in cooler. PIC stated octopus was prepared on 2/2. CDI: PIC date marked octopus and discarded salsa.

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 two dented cans being stored on dry storage shelf amongst non dented cans. CDI: PIC segregated dented cans from others.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths being stored on prep counter while not in use. CDI: Employee placed wiping cloths in a bucket of sanitizer.

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 a large scoop being held in a container of pico de gallo in walk in cooler in which scoop handle was resting on pico de gallo. CDI: PIC removed scoop from container. 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 several utensils being stored in a container of hot water on steam table in which water had accumulation of soil and residue. CDI: Employee changed out container of water with fresh clean water. 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 a soiled knife being stored on a wiping cloth at cook line. CDI: PIC removed knife and returned to be W/R/S.

4-501.11 Maintain equipment in good repair. Observed broken drawer handle and loose face panel on grill drawer cooler. Repair drawer handle and face panel. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone being stored on prep counter at cook line. CDI: Employee removed cell phone.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed PIC thoroughly wash hands at handsink, then turn faucet off with no protective barrier. CDI: EHS informed PIC of proper steps in handwashing, and PIC re-washed hands.

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 couple salsas in the lowboy that were prepared today, but not date marked. PIC stated that the salsas are held for 3 days. Anything held for more than 24 hours need to be date marked. CDI: Food employee created date labels for these TCS foods. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple flies in the kitchen and dish area during time of inspection. PIC stated that they have a pest control company that comes every other week.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in two deli fliptops that were commingling with other RTE veggies for garnishing soups and utilizing in salads, with the stickers still intact on the avocado skin. Stickers need to be removed prior to use. CDI: PIC had food employee remove all stickers and re-wash avocados. REPEAT VIOLATION.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed the scoop handle used to scoop dried beans fully emerged in the food product. Keep handles above the top of the food. CDI: PIC removed scoop from container.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal pans and plastic containers stacked wet and stored in the clean dish racks. CDI: PIC separated pans to be properly air-dried. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed a missing door handle for the bottom cooler drawer underneath the grill. PIC stated that the door handle was broken prior to the time of the inspection. Replace door handle. REPEAT VIOLATION. Note: Points kept at half point deduction, and not escalated, since gasket for bottom of WIC from prior inspection was fixed, and today's violation is for different unit.

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 and residue buildup on door handles of cold holding units. Increase cleaning frequency.

5-501.17 Provide a covered waste bin in female restrooms. Observed the employee restroom used by both males and females without a covered waste bin. Waste bin needs a cover, to properly dispose of feminine hygiene products. 6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed the water faucet on the handwashing sink in the employee bathroom falling off. Repair sink faucet.

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 two pans of shrimp being stored in grill drawer cooler behind a large container of cut vegetables. Also observed a container of raw tilapia being stored on a shelf in prep reach in cooler above ready to eat foods. CDI: PIC re-arranged all items to proper storage order.

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 birria being stored in a hot box at 120F. CDI: PIC reheated birria to 203F before placing back in hot box. REPEAT.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a container of chorizo date marked 5/28, however chorizo was prepared on 5/26. CDI: PIC corrected date mark.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed shrimp in a coriander being thawed under cold running water in prep sink in which shrimp could not be submerged under water. CDI: PIC placed shrimp in a bus tub and submerged under running water. Ice was added to water due to cold water from sink temp at 74F.

3-302.15 Wash fruits and vegetables prior to use. Observed an avocado sliced in half in prep flip top cooler in which sticker was still intact on avocado skin. Remove sticker and was avocado’s prior to use.

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

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 a stack of to go containers being stored on top of oven outside of their original packaging right side up. CDI: PIC inverted containers to protect from contamination.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a household cooler being used to store desserts next to horchata cooler. Replace household cooler with ANSI certified or equivalent cooler. REPEAT. 4-501.11 Maintain equipment in good repair. Observed a portion of gasket missing from bottom of WIC door. Replace gasket.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed oyster tags being stored out of chronological order. CDI: PIC re-arranged tags to be in chronological order.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw beef being stored on a shelf in WIC above raw octopus, raw salmon and raw shrimp. CDI: Employee re-arranged items to proper storage order. REPEAT 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee crack raw shell eggs with gloved hands and continue to touch food contact surfaces and cook other food items without changing gloves in between tasks. CDI: Employee discarded gloves, washed hands and donned new gloves before returning to handle food.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed employee wash and rinse a container without placing container in sanitizer before placing container on storage shelf as clean. CDI: Employee returned container to be W/R/S.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed raw chicken being cooked on stove top to an internal temperature of 144F. CDI: Employee voluntarily discarded chicken.

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 tamales and a container of birria meat being held on steam table below 135F. CDI: Employee reheated items on stove top to above 165F before returning to steam well for hot holding.

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 tomato based sauce being held in ice bath next to grill at 62F. Observed ice level low in container. CDI: Employee placed sauce in WIC to rapidly cool. REPEAT. Points not escalated due to improvement from previous inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed cooked pork being stored in grill drawer missing a date mark. PIC stated pork was prepared yesterday. CDI: Item was date marked.

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed ceviche on menu containing raw shrimp and tilapia missing an asterisk to indicate item contains raw shrimp and fish. VERIFICATION REQUIRED within 10 days to ensure menu is updated with an asterisk next to ceviche.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed a large deep covered plastic container of mild salsa and a large covered plastic container of cactus salsa cooling in WIC at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC placed salsa’s in smaller more shallow pans and uncovered in ice bath in WIC to rapidly cool to 41F or below. REPEAT

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 large container of individual packages of salmon in reduced oxygen packaging fully thawed in WIC. CDI: Employee cut open packaging.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a gap between floor and bottom of door where tiles are missing under back door leading to outside which is large enough for insects and pests to enter into facility. Replace broken tiles to prevent insects and pests from entering facility. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live insect on floor in facility next to back door. PIC removed insect.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloth being stored in container next to prep cooler at cook line. CDI: PIC removed soiled wiping cloth.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed a silicone spatula with deep cracks and chips being stored on clean storage shelf next to 3 compartment sink. CDI: Employee voluntarily discarded spatula. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a small household refrigerator being used to store desserts across from salsa reach in cooler. Ensure refrigerator is replaced with a cooler that is ANSI certified or equivelent.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw chicken being stored over raw beef and raw pork being stored over raw seafood on shelves in WIC. CDI: PIC re-arranged items to proper storage order.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed a large deep plastic container of Burria stew covered, a large container of tightly stacked chicken flautas cooling from the night before that did not reach 41F or below. See temp chart. CDI: PIC discarded items.

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 large container of shredded lettuce being stored in prep flip top cooler at 62F, and various salsa’s being held in salsa RIC at 47F. Also observed a container of Queso being held in WIC at 43F. Ambient air temperature of one side of WIC was 45F, other side of WIC was 39F. PIC moved all TCS foods away from side of WIC that ambient air temp was 45F, all TCS food items on other side of WIC were being held at 41F or below. PIC contacted service provider to evaluate WIC and salsa RIC and stated he would be onsite tomorrow morning. Shredded lettuce and most of salsa’s were moved to WIF to rapidly cool as they had been placed in respective cooler’s at 11am, Queso was voluntarily discarded by PIC and other half of individually portioned salsa’s were placed on TPHC to be discarded after 6 hours. VERIFICATION REQUIRED within 3 days to ensure WIC and RIC are holding food items at proper temperatures.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed a large deep plastic container of Burria stew covered, a large container of tightly stacked chicken flautas cooling from the night before that did not reach 41F or below. See temp chart. CDI: PIC discarded items. REPEAT

4-501.11 Maintain equipment in good repair. Observed RIC holding an ambient air temp of 47F, a portion of WIC holding an ambient air temp of 45F and torn gasket on door to WIC. Repair equipment and replace gasket.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Observed shell stock tags not in chronological order. CDI: PIC rearranged shell stock tags.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee handle soiled dishes and proceed to handle clean dishes without changing gloves. CDI: Food employee removed gloves and washed hands.

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 sliced tomatoes cooling in prep top at a rate of 0.02F/min. CDI: PIC placed tomatoes in walk in cooler to quickly cool. 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 .

REPEAT 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. Observed employee manually washing dishes with a water temperature of 99F. CDI: Food employee added more hot water, solution is now above 110F.

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 ceiling in back storage room with dust build up. Clean as needed.

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 without parasite letters for tilapia and shrimp which are served raw or undercooked. PIC stated he has not received current parasite letters. VR required within 10 days

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor black/pink buildup on the inside of both large ice machines. Clean as needed.

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 black beans cooling at a rate of 0.4F/min in a thick portion and ice bath. Ice was not filled up to the product line, and food employees were not stirring the product. Item had been cooling for a total of 45 mins when second temp was taken according to PIC. CDI: food employees added more ice to ice bath and incorporated stirring. Product started to quickly cool, after 40 mins product was 76F. 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 .

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 full bus tub of salmon and other fish thawing in walk in cooler still in ROP packaging. EHS and PIC discussed opening or removing fish from packaging prior to thawing under refrigeration.

REPEAT 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 shelf underneath bread mixer and shelf above 3 compartment sink is unsealed wood.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. Observed employee manually washing pans in water below 110F at 3 compartment sink. CDI: PIC added more hot water to sink, wash water is now 114F.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food and beverages being stored with facility food in prep units.

3-301.11(C) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed a FE BHC raw fish. CDI-EHS intervened and they washed their hands, and added gloves.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -P Observed shellstock tags, in order but no date to indicate when they were last sold. VR REQUIRED 10/31/2022-EHS will check new tags

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed dry beans and rice stored under the raw fish prep sink. EHS observed a FE splash some fish water onto the dry rice container. The container lid was open and EHS could see the residue. CDI-EHS explained issue and they moved the dry goods to the back area.

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 soiled towels on counter tops throughout prep kitchen. CDI-PIC and FE put towels in soiled towel bucket.

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 large ladles in the WIC hanging off the shelves. Some of the ladles were directly touching the shelves. REPEAT.

4-501.11 Maintain equipment in good repair. Observed prep table with table dented, gasket in the HH broken and the handle is broken. Trash bag over the pipe on the prep sink-allowing for water to flow, pipe on the 3-comp sink inthe front looks to be for stabliziation. 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. shelf underneath the bread mixer is wood and needs to be painted, shelf above the 3-comp is raw wood and needs to be painted

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 ceiling in the dry goods covered with a large piece of cardboard and dust coming out of the sides-could be a pest harborage. Floor tiles broken and mop sink tiles broken. Areas of disrepair and no chalking or sealing. Hole in the wall above the dry goods.

REPEAT 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 raw chicken and beef patties stored above strips of steak in freezer. CDI - Storage order corrected. // 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 Raw eggs stored on shelf above peppers in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Raw eggs moved to bottom shelf.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed shredded beef in hot holding unit at 95F. PIC was unable to say if it was reheated properly. CDI: PIC placed beef back on stove and reheated to above 165F.

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: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed queso and enchilada sauce in walk in cooler from previous day above 41 degrees F. CDI: PIC discarded items due to missing cooling window.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed rice in hot cabinet below 135F. CDI: PIC placed it back on stove and was reheated to above 165F.

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 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 Pico, ham, tamales and enchilada sauce without dates . CDI - PIC date marked items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed sanitizers buckets not labeled throughout the establishment. CDI: PIC labeled buckets.

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: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed raw chicken, raw beef and flan tightly wrapped and stacked in walk in cooler. sliced tomatoes over stacked and directly placed in prep unit. CDI: PIC placed raw chicken, raw beef and flan in a single level in pans to promote cooling. PIC removed some of the tomatoes and placed them in the walk in cooler to cool

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed steak portions thawing in ambient air near grill. CDI: PIC placed steak back in walk in cooler to complete thawing.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored in prep unit and on counter. CDI: PIC placed cloths in sanitizer bucket.

REPEAT 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop in dried beans in contact with the food. CDI: PIC moved scoop 3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. Ice cream scoops in dipper well, but water was turned off. CDI - PIC turned water back on and placed scoops to be washed. REPEAT

REPEAT 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Employee observed cloth drying utensils after they came out of dish machine.

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 shelving in reach in cooler with salsa in it in need of cleaning.

5-501.17 Provide a covered waste bin in female restrooms. Observed trashcans in female bathroom without lids.

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken floor tiles throughout the kitchen. repair tiles.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Opened employee water bottle stored in ice machine in the ice. Do not store employee drinks where they can contaminate food or ice. CDI - Bottle discarded by manager.

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 Employee observed washing hands for less than 5 seconds. Ensure employees wash hands using correct procedure. CDI - Employee educated and re-washed hands. 0 pts.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf 1 opened box of oysters was missing tag. Establishment has not been writing down date the oysters were emptied/discarded on the tag. CDI - Oysters discarded and PIC educated on shell stock tags.

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 Raw chicken stored above raw tilapia and raw shrimp. Do not store raw chicken above raw seafood. CDI - Storage order corrected. // 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 Raw eggs stored on shelf above tortillas in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Raw eggs moved to bottom shelf. REPEAT

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Rice in walk-in cooler measured 56F and began cooling last night. CDI - Rice discarded. 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 . 3 pans of queso, pan of flautas, and 2 bus tubs of cooked cactus measured 44-45F. Door was not fully closed and these foods were directly beside door. Cook stated these foods were checked at 10AM and began cooking foods at 11AM, which caused these foods to rise in temperature. CDI - Foods moved to walk-in freezer to rapidly cool. 0 pts.

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 . Rice and cut tomatoes from yesterday were not date marked. CDI - PIC date marked items.

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 . Pulled chicken was actively cooling in deep metal pans in walk-in freezer. Cut tomatoes were cooling in sandwich cooler top. Rice cooled from yesterday in very large portion. Cut tomatoes cooling in large bus tub in thick portion. Cool TCS foods in shallow pans and use equipment designed to cool foods, such as the walk-in cooler or walk-in freezer. CDI - Tomatoes moved to walk-in cooler. Pulled chicken split up into multiple shallow pans, cut tomatoes in bus tub split into multiple pans, and rice from yesterday discarded. REPEAT

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. Bus tub of raw tilapia in vacuum packages were fully thawed but still in vacuum package. Remove raw fish from vacuum packaging before thawing under refrigeration. CDI - Packages opened during inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. 5 containers of food stored on floor in walk-in cooler. Store food on a shelf above floor. 0 pts.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf 2 waitresses observed with artificial nails. Waitresses were bringing out food to tables without gloves on hands. Employees with artificial nails or painted nails must wear gloves when working with exposed food. CDI - PIC educated on requirement and waitresses donned gloves remainder of inspection. 0 pts.

3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. Ice cream scoops in dipper well, but water was turned off. CDI - PIC turned water back on. REPEAT

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Employee observed cloth drying utensils after they came out of dish machine. 0 pts.

4-501.11 Maintain equipment in good repair. Wooden shelf above 3-compartment sink is deteriorating and chipping paint. Repair/replace shelf. 0 pts.

5-501.111 Keep storage areas and bins for waste in good repair. Dumpster lid torn off. Contact waste management company to replace dumpster. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Broken and damaged floor tiles throughout kitchen. REPEAT. 0 pts.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Food Safety Checklist tool can be found at: http://meck.co/FoodSafety. Observed PIC not ensuring rules in code for food safety and handling are met. EHS observed cooling violations, hot holding violations, potential allergen cross contamination by employee glove/hand indicating not travailed on allergen awareness, and failure to monitor delivery temperatures of TCS foods during inspection. CDI by education of PIC who noted that he is a certified food safety manager but unable to provide certification. EHS verified food delivery at proper temperature. EHS discussed allergen cross contamination with regard to gloves and seafood at the cook line with PIC. EHS discussed cooling methods and hot holding monitoring with PIC.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no employee present at beginning of inspection with food safety certificate. PIC Jose has had certification but may be expired and unable to provide certificate.

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/FoodSafey. CDI by education of PIC. Written procedure provided during inspection. 0 point deduction.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed large trash can pushed in front of back of house hand sink blocking access at beginning of inspection. CDI - can relocated. Observed trash can pushed in front of hand sink at bar along with pot holders inside of basin of hand sink. CDI - trash can relocated and pot holders removed. Do not block access to hand sinks. Observed employee take avocados to hand sink and begin to wash. CDI - PIC directed employee to wash produce in food prep sink and not in hand sink. Do not use hand sinks for other purposes.

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 various ceviches and agua Chile made with raw fish and shrimp. No current parasite destruction documentation available for halibut, tilapia, and shrimp served raw or undercooked. PIC provided documentation from 2014, from June 2021, and document without any date marking during inspection but unable to obtain any current paperwork that certifies fish and shrimp currently used are free of parasites. REPEAT - Verification required within 10 days.

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 case of raw oysters stored directly above cooked octopus and ready to eat tilapia. CDI - oysters relocated. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employees at cook line use gloved hands to handle raw beef and shrimp and then continue on to handle ready to eat foods (and other non-seafood items with regard to allergens) with same soiled gloves. CDI - EHS discussed with PIC who directed employees to change gloves and wash hands.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed organic buildup on interior surfaces of both ice machines. Clean frequently to prevent buildup.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed bulk tub of shredded cheese cooling in WIC at 46f at 12:05 still at 46f at 1:10. Cheese had been cooling since 10 am. CDI - cheese removed to cook line to melt for queso. Observed pans of sliced tomatoes cooling in flip top at cook line at 51f removed to WIC still at 50f after 1 hour. CDI - tomatoes spread onto sheet pan to quickly chill.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cooked rice and chili rellenos holding at 129f in upright heated cabinet. CDI - items removed to oven to reheat to 165f as they had been in unit two hours.

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed bulk shredded cheese cooling in deep lidded plastic tub in WIC and sliced tomatoes cooling in pans in flip top cooler at line area. Both items cooling at improper rates (see #20). CDI - cheese taken to cook. Sliced tomatoes spread onto shallow sheet pan to quickly chill to 41f in WIC. When cooling foods, use methods that allow the food to quickly cool. Do not cool in deep plastic containers with lids, do not cool food in service coolers.

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 vacuum sealed tilapia, salmon, and halibut all labeled with instructions to keep frozen and thaw immediately before use in WIC thawed in vacuum sealed packaging. Follow manufacturers instructions when thawing vacuum sealed fish fillets. 0 point deduction as this item was added as part of the 2017 food code update.

3-302.15 Wash fruits and vegetables prior to use. Observed numerous avocados in use in flip top units, on guacamole cart, in reach in coolers mixed with other ready to eat produce, etc. all with labels still present and unwashed. Wash all produce items that are not received in washed and ready to eat form.

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 bulk container of house made salsa in WIC with long handled spoon laying inside of the product - hand contact surfaces in direct contact with the food. 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 bulk ice machine scoop laying inside the ice with the handle in direct contact with the ice.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. Observed employee manually washing pots and pans in 3 part sink in 94f soapy wash water. CDI - wash water drained and refilled with hot wash water above 110f.

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 floor surfaces with cracked/broken tiles in back of house areas.

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 Food employee observed handling raw beef then proceeding to wash hands without a barrier for turning off faucet handles. CDI. Employee rewashed hands. Repeat violation.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Facility is serving raw ceviche containing tilapia and halibut with no updated parasite destruction letters. EHS will verify within 10 days that parasite destruction letters have been obtained. Points not taken today due to no prior knowledge of requirement.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Chicken observed with a final cook temperature below 165F from grill (see chart above). CDI. Cooked to 165F+.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P A few food items throughout kitchen observed cold holding above 41F (see chart above). CDI. Food out of temperature for 4 or more hours were voluntarily discarded and remaining was moved to walk-in cooler to rapidly cool.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf A few unlabeled containers of sanitizers and other chemicals observed without labels. CDI. Labeled.

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. A few wet/soiled wiping cloths observed on prep counters throughout kitchen. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. A couple sanitizer containers observed on floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Two door reach in freezer by chips and salsa station observed with heavy coating of dust and debris. Clean.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Lids observed open on dumpsters. Repeat violation.

2-103.11 (M) Person in Charge-Duties - PF - Observed PIC on site not aware facility had ran out of date mark stickers from previous day. Ensure active managerial control and communication among staff to ensure food employees able to follow proper date marking procedures and / or have alternative measures other than usual sticker labels to date mark foods. CDI by instruction.

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 employee use hands to turn faucet off when washing their hands. CDI by instruction.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Observed date of last shellstock sold not recorded on old tags. CDI, container of oysters voluntarily discarded. Repeat.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw chicken stored in low prep cooler above raw shrimp. Observed unwashed produce stored over RTE foods in walk in cooler. CDI, foods relocated for proper storage.

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 several TCS foods such as Cactus, chicken, salad, queso not date marked in walk in cooler. PIC stated that facility had run out of labels prior. CDI, RTE, TCS foods in facility over 24 hours voluntarily discarded and foods that were prepared per PIC within 24 hours labeled with tape label. Observed 2 pans of queso with date of preparation from 2/7 also voluntarily discarded by PIC. Observed open container of milk not date marked. CDI, milk voluntarily discarded by PIC.

7-201.11 Store toxic materials to avoid contamination. -P - Observed Ajax stored over rinse and sanizing vat of 3 compartment sink. Observed spray bottles of chemicals stored next to clean pans at 3 compartment sink. CDI, equipment relocated for proper storage.

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

6-305.11 Designation-Dressing Areas and Lockers - C - Observed personal food stored with food for customer and employee beverage stored over clean cups on storage rack.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. - Observed tag removed from container in walk in cooler. Observed date of last shellstock sold not recorded on old tags. CDI, container of oysters voluntarily discarded. Repeat.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed chlorine dish machine tested 0ppm when tested. CDI, dish machine primed while on-site and tested between 50-100ppm as indicated by test kit.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed queso hot held at 122 degrees F. CDI, queso reheated to 165 degrees F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed chicken and pork held between 43-45 degrees F in low reach in drawer below grill. CDI, foods relocated to walk in cooler to rapidly cool.

7-207.11 Restriction and Storage-Medicines - P,PF - Observed employee medication stored above prep equipment on front cook line. CDI, medication relocated for proper storage.

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 tomatoes cooling in deep covered container in walk reach in cooler. CDI, tomatoes relocated to freezer to rapidly cool. Observed queso cooling in deep container in walk in cooler at 111 at 1:23 and at 93 degrees F at 2:13pm. Cooling temperature calculation indicated would not meet cooling parameters and proper ice bath method discussed with PIC and set up to rapidly cool. Ensure frequent stirring if using ice bath method in future. Repeat.

4-803.11 Storage of Soiled Linens - C - Observed soiled linen on waist of food employees. Repeat. Observed utensil stored on soiled cloth at prep line. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean linen stored on ground in kitchen.

4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF - Observed detergent water at 98 degrees F while staff manually washing utensils at 3 compartment sink. CDI, wash solution refilled to above 110 degrees F while on-site.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. - Observed tag removed from bag in walk in cooler and separated from container. Observed date of last shellstock sold not recorded. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw chicken over cooked pork. Observed raw chicken over raw beef in 2 door reach in refrigerator. Observed unwashed produce stored over ready to eat food in walk in cooler. CDI, foods relocated for proper storage. Repeat.

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 1 deep covered container of rice cooling from night before at 55 degrees F. CDI, rice voluntarily discarded by PIC. Improvement made since previous inspection.

7-204.11 Sanitizers, Criteria-Chemicals - P - Observed sanitizer at 3 compartment sink at 200ppm as indicated on test kit. CDI, operator diluted sanitizer to proper concentration. Proper use of 3 compartment sink discussed.

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 1 pans of rice cooling in deep covered container from night before. CDI, rice voluntarily discarded by PIC. Much improvement made since previous inspection.

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 in-use knife stored on soiled cloth on prep line.

4-803.11 Storage of Soiled Linens - C - Observed cloth used to stabilize cutting board and on waist of food employee. Place soiled linen in proper soiled linen container or maintain in sanitizer in between uses if used as wiping cloth. Use proper cutting board mat when stabilizing cutting boards.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored over ready to eat foods in walk in cooler. Observed 1 box of uncooked chicken strips with commercial packaging open stored over raw beef in walk in freezer. CDI, foods relocated for proper storage. Improvement made since previous inspection.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed staff manually washing equipment at 3 compartment sink but not using proper procedures to wash. Observed staff washing equipment over rinse vat that had soiled equipment. CDI, proper manual warewashing procedures discussed for correction on-site.

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 chicken, queso prepared yesterday and cooling at 46 degrees F in walk in cooler. CDI, foods voluntarily discarded by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed peppers and other TCS foods held between 42-43 degrees F in walk in cooler and unit not maintaining TCS foods at new cold hold requirement of 41 degrees F and below. Observed flip top prep unit on far front line with ambient air temperature of 41 degrees F and foods held between 49-51 degrees F. PIC stated that foods placed in unit in morning and relocated to rapidly cool. Observed chicken at 46 and beef held at 49 degrees F low reach in drawer below grill and recently placed in unit according to PIC. TCS foods relocated to rapidly cool. Vr to ensure calibration of units to maintain foods at 41 degrees F and below. Effective January 1st, all TCS foods must be cold held at 41 degrees F and below. PIC contacted refrigeration company on-site for calibration. Vr to ensure long term compliance by 7/20/19

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf - Observed asterisk missing from ceviche item on menu. Vr to ensure asterisk on required menu items.

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 recently prepared tomatoes and slaw cooling from morning in prep refrigerators in cooling process. Observed deep covered containers of pico and cut tomatoes cooling in walk in cooler. CDI, foods relocated to walk in cooler to rapidly cool transferred to shallow uncovered pans. Proper cooling methods and procedures discussed with PIC.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on prep surfaces, inside prep refrigerator, on waist of food employees. Repeat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food employee towel drying equipment.

6-202.14 Toilet Rooms, Enclosed - C - Observed restroom door left open and door hinge missing and not self-closing

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid left open and the other dumpster with damage and no longer leak proof.

6-301.14 Post a handwash sign at each handsink. No handwashing sign by hand sink at dish washing area. CDI - Adhesive handwashing sign handouts left with PIC to post.

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 Raw chicken over fish and raw beef over cooked pork in cold drawers; ground pork over whole pork and shrimp in walk in cooler. CDI - All rearranged with correct storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw chicken and raw beef holding above 41F in cold drawer. CDI - Temperature adjusted and drawers closed; product returned to 41F within minutes.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloths stored on prep surfaces. CDI - Relocated to sanitizing solution.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Plastic food pans wet stacked on drying rack. Separate to allow air drying.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed one shellstock tag from 5/18/18 with no date of final sell written on the tag. VR - Will return within 10 days to verify final sell date is being recorded.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Clean minor build on soda gun nozzles. CDI - Cleaned during the inspection.

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 45F. -P Pans of queso cooling from last night with lids on. CDI - Queso discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Pans of queso cooling with lids on in walk in cooler. CDI - Discarded due to cooling time violation. (see 18).

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet wiping cloth on prep counter. CDI - Relocated to sanitizing solution.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Couple of metal food pans wet stacked on drying rack. CDI - Separated to allow air drying.

4-501.11 Maintain equipment in good repair. Replace rusty shelves in walk in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from fan by dish area and minor build up from walk in cooler shelves.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee bare handing limes and chips upon entrance to the kitchen. CDI-Stopped the employees and instructed them to wash their hands and put on clean gloves.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above the raw beef in the walk in cooler. CDI-The chicken was moved to the bottom shelf. REPEAT. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork stored above cooked pork in the walk in cooler. CDI-The raw pork was moved to a different shelf.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on the inside of the ice machine. CDI-The ice machine was wiped down with sanitizer.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the walk in cooler and freezer. Have replaced. DO NOT PAINT. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the inside of the knife drawer. CDI-The drawer was removed and properly washed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed an employee using a hand washing sink to rinse off bottles and to dump soda. CDI-Stopped the employee to use a dump sink, or a prep sink instead of using the hand washing sink.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw beef in the walk in cooler. CDI-The chicken was moved to the bottome shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on the tomato chopper and two pans. CDI-The equipment was sent back for washing, rinsing, and sanitizing.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. Ensure pans are fully air dried prior to stacking. REPEAT.

4-501.11 Maintain equipment in good repair. Observed some shelves in the walk in cooler and freezer with rust buildup. Have replaced. DO NOT PAINT. The manager stated they have replaced most of the shelving and are working on replacing the rest. Keep up the good work.

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 the flooring on the cook line in need of repair. The manager stated they are in the process of replacing all of the grouting.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed the tags to the oyster that have been fully sold not containing the sell by date. CDI-The manager knew when the boxes of oysters were sold and wrote that dates on the tags.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on the inside of the ice machine. CDI-The ice machine was properly cleaned and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed the Salsa de Guieso cold holding at 60F in a container of melted ice. CDI-More ice was brought to the container.

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 the pork carnitas, chile verde, shredded beef and cooked fish with missing dates. CDI-The products were properly back dated.

3-501.13 Use approved thawing methods. Observed fish thawing in running water above 70F. The water was at 82F. CDI-The fish was placed into the walk in cooler for thawing. In order to thaw product under running water, the temperature of the water must be at 70F or below.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed the labels on the contaienrs of flour and rice beginning to fade. Have re-written.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several flies in the facility. Increase pest control methods. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. CDI-The pans were unstacked to allow for proper air drying.

4-501.11 Maintain equipment in good repair. Observed several shelves in the walk in cooler and freezer with rust buildup. Have replaced. REPEAT. DO NOT PAINT. Also observed a damaged gasket to the left top drawer of the cold holding unit. Have replaced.

5-205.15 Maintain a plumbing system in good repair. Observed the prep sink faucet leaking. Have repaired.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee grab lettuce with bare hands. CDI-The product was discarded and the employee washed and donned gloves.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw beef in the walk in cooler, and raw chicken stored above raw tilapia in the front drawer coolers. CDI-All of the chicken was moved to the bottom shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food buildup on three containers stored on the clean equipment rack. CDI-The containers were brought back to the dish machine.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two flies in the kitchen. Increase pest control measures.

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 threes scoop handles stored in the product. CDI-the handles were moved out of the product. REPEAT.

4-501.11 Maintain equipment in good repair. Observed rust buildup on the shelves inside of the walk in freezer. Have replaced. DO NOT PAINT. 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 damaged tiles at the cook line. Have replaced.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed two rubber beer mats stored in the bar hand washing sink. CDI-The mats were removed.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw beef in the walk in cooler. CDI-The chicken was moved to another location.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on the chopper and slicer pieces. CDI-The equipment was brought back to the 3-compartment sink. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed container of rice hot holding at 115F in the tall hot hold box. CDI-The rice was reheated to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed container of tomato sauce cold holding in a container of melted ice. The product was holding at 55F. CDI-More ice was placed into the container.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed many wet wiping cloths stored on prep counters after use without moving to a sanitizer bucket. CDI-The cloths were moved to the sanitizer bucket.

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 three scoop handles stored in the food product. CDI-The handles were moved out of the product.

4-501.11 Maintain equipment in good repair. Observed shelves beginning to peel and rust in the walk in cooler and freezer. Have replaced. Do not paint. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed leak at faucet of sink next to the dish machine. Have repaired.

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 areas on flooring where grout is needed. Also observed a missing tile at cook line. Have repaired.

2-301.14 Wash hands after activities that contaminate them.-P Observed employee blow nose with gloves on and proceed to handle equipment. CDI-Had employee take gloves off and wash hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tomato chopper stored on the clean rack still containing food product. CDI-The chopper was taken back to the 3-compartment sink for washing, rinsing and sanitizing. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet wiping cloth sitting on the counter. CDI-The cloth was moved to the sanitizer bucket.

4-501.11 Maintain equipment in good repair. Observed damaged gaskets at the reach in cooler doors and the drawers. Also observed rusted shelves in the walk in cooler and freezer. Have replaced.

5-205.15 Maintain a plumbing system in good repair. Observed hand wash sink leaking water onto the ground from the white pipe underneath. The sink is also not draining. Have repaired.

Observed the bar dishwasher not sanitizing today. Tube was smashed by the table and it was reprimed and sanitizing at 100ppm by the end of the inspection to correct. All glasses that had been run through after lunch were run back through after correct. Observed build up on the tomato chopper today- sent to be rewashed. 4-501.114 Maintain sanitizer at correct concentrations. -P 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf

Observed horchata that had been made Monday with no date and chorizo that had no date. Both back dated to correct today. Reminder to date mark cactus once cooked being that it is used in cactus salad which both products are held >24 hours- date both products and the date on the salad part will refect the oldest ingredient in the salad. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf

Keep chemicals labeled correctly. Observed windex in a comet bottle and an unknown chemical in a comet bottle. Windex labeled to correct. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed hydrogen peroxide stored over dry goods today- moved to the office to correct. 7-201.11 Store toxic materials to avoid contamination. -P

Observed lettuce that comes in pre-shredded and then has cold water added to it, was still >45F after 3.5 hours of cooling. Product drained and ice added immediately and the product dropped by the next 30 minutes to <40F to correct. This product, if water is to be added, must be cooled using enough ice or in small portions. 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 cracks in both prep tables today. 4-501.11 Maintain equipment in good repair.

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

Observed a light missing its endcap on the end of its protective sleeve. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice dumped into the hand wash sink near the soda machine. CDI-Had the ice removed and explained to the PIC that only hand washing can be used in the hand wash sink. Do not dump any items down the sink.

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 45F. -P Observed slaw made the previous night cold holding at 53F. CDI-The product was disposed of. REPEAT. Ensure that all items are properly cooled within the 6 hour time frame.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed coolers underneath the stove holding product above 45F. The products had been placed in the unit at 12 pm. CDI- All products were removed from the unit and placed into the walk in cooler. A repair man arrived during the inspection to fix the unit.

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 multiple products in the walk in cooler not cooling properly. CDI-The carnitas container had the lid removed and were placed into the freezer for rapid cooling, and the queso and chicken were placed on top of containers of ice with the lid removed and kept in the walk in cooler. REPEAT

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet wiping cloths sitting on counters throughout the facility. CDI-The cloths were moved to the sanitizer bucket or to the dirty cloth bin. When a wet wiping cloth is not in use, it must be stored in a sanitizer solution or put in the dirty cloths bin.

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 the handles to scoops in multiple bins stored in the food product. CDI-The scoops were removed from the bins and washed. Keep the handles to the scoops out of the product.

4-501.11 Maintain equipment in good repair. Observed cold holding unit underneath the stove not holding food product at 45F or below. CDI-A repair man came out and added more freon to the unit.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed the doors to the dumpsters open. They need to be kept closed when not in use.

Observed an employee handle avocado with bare hands as it was placed onto a customer plate for service- avocado discarded to correct today. 3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P

Observed oyster tags not in chronilogical order and with no last date of sale. These only need to be held for 90 days so some of the older ones can be discarded. VR in 10 days. 3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf

RObserved cooked salsa that had been cooling since 11 AM and still had not fallen below 70F- product discarded today to correct. 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 45F. -P

Observed boiled eggs that were opened/made on Friday, shredded chicken, and verde chicken that was made on Saturday and none had dates today. All back dated to correct. 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 mild salsa cooling in a deep portion, inside of a plastic container that was tightly covered- product discarded. Observed a bean soup cooling uncovered in the walk in cooler in a deep portion that was 1 hour from not meeting the 70F threshold and was put on ice during the inspection where it fell to 56F during the inspection to correct. Observed lettuce cooling in a deep portion, tightly covered in a plastic container. Foods cooling must be placed into shallow portions uncovered to cool or placed on an ice bath where the product is stirred regularly to cool down. Thermometers must be used to verify that the cooling perameters in #18 are being met. 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 tape on the walk in cooler door handle today and plastic wrap used on the handle of a knife and on air dry racks today that is not easily cleanable. Observed rusted racks in the walk in cooler today and on the air dry rack. 4-501.11 Maintain equipment in good repair.

Observed the 3 comp. sink faucet, 3 comp. sink spray arm and the spray arm at the dishmachine leaking today. 5-205.15 Maintain a plumbing system in good repair.

Observed both the cardboard dumpster and the trash dumpster with open lids today. Observed no drainplug on the trash dumpster. Observed trash on the ground outside today. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.

Observed broken baseboard tile and missing floor tile today on the cook line. Observed missing metal on the walk in cooler door entrance(glass door entrance). 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 the ice machine lid with a large gap in it, leaving the ice inside exposed to possible contamination. Covered today by ceran wrap but a replacement lid needs to be aquired for a permanant repair. 3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P VR in 10 days. Discussed with the PIC today that tortillas may not be made in the dining room under the tiki hut where there is no sneeze shield or handwash(this cooking area was not being used during the inspection).

Observed peppers stored on the stove today at <135F- discarded today to correct. Recommend timing this product- discussed with PIC and sheet emailed today. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P

Observed the cold drawers holding TCS foods at >45F. Chef had taken temps. earlier he stated and the cooler was working. All product moved to the walk in freezer to quickly cool them- products had fallen to 46F or less before the end of the walk through. Observed items in the walk in cooler near the glass door holding at >45F. VR in 10 days. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed chicken stock that had been on ice, stored on the counter today before being placed into the walk in- this stock was in a very deep portion inside of a plastic container- product put back on ice and had ice added until the product reached 70F during the 1st 2 hours. Then the product was broken down into mulitple metal pans to cool in the walk in cooler uncovered. Observed beans cooling at room temperature on the counter today- discarded. Observed lettuce cooling on the make table today- ice added to this product in the walk in cooler to chill it down quickly. 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 multiple used rags on the counter today. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed leaking water at the spray arm, spigot of 3 comp. sink, and at the waitstation handsink. 5-205.15 Maintain a plumbing system in good repair.

Observed no drainplug on the dumpster today. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place.

Observed peeling paint on the wall near the 3 comp. sink. 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.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed a gloved employee handle raw steak and remove gloves before donning a new pair. Employee stopped today to wash hands. Be sure that when we go from working with raw meat to another task, that hands are washed, even if gloves were worn.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed an employee dispensing tortilla chips with tongs into a basket when a couple chips fell onto the prep table. The employee used his bare hands to pick those chips up and put them into the basket as well. Chips discarded to correct today.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed oyster tags with no date recorded on them of the last sale. 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 no parasite destruction letter or letter of guarantee of no parasites for the tilapia or halibut that is offered as ceviche(raw). Correct within 10 days.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed a small amount of build up inside of the ice machine today.

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 pork that had been cooling overnight and still had not fallen below 45F(see chart). Product discarded today.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili rellenos in the reach in hot hold unit and cooked peppers on the stove holding at <135F(see chart). Both items were reheated during the inspection and hit >165F to correct.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed TCS foods in the make table holding at >45F today(see chart). Observed tomatoes on the guacamole cart holding at >45F today. Foods in the make table(except tomatoes that were sliced within the past two hours) were discarded by PIC. Tomatoes on cart and make table were put into a deep ice slush where they began cooling quickly.

. 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 mulitiple TCS foods in need of date marking today. Pork, chili pablano, meatballs, and cooked cactus were back dated to correct during the inspection.

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 pork that was cooled overnight stacked on one another, deeply portioned, and tightly covered- product discarded to correct. Observed freshly sliced tomatoes cooling in this same manner- tomatoes put onto a ice bath to start cooling these faster. Observed fresh sliced tomatoes cooling on the line and on the guac. cart- tomatoes moved to be placed on ice in the walk in today.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed both dumpsters without drainplugs today.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed a broken light shield and a missing light shield in the kitchen over the grill area.

2-303.11 Prohibition-Jewelry - C 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.

3-304.14 Wiping Cloths, Use Limitation - C 3-304.14(B) Hold wet in-use wiping cloths in sanitizer between uses.

4-502.11(A) Maintain utensils in good repair. Observed a few plastic container lids with breaks and chips at corners. Most containers are new and replacement is ongoing. Observed dripper well set in non-approved housing next to hand sink near floor freezer at dish drop area.

5-205.15 Maintain a plumbing system in good repair.-P Observed leak in discharge pipe of hand sink in dishroom. Maintenance is scheduled.

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 small ceiling tile loose in dry storage. Gave instruction to reattach.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in multiple prep units at temperatures greater than 45 F. Small prep unit has history of inadequate cold hold and has heavy condensation leak. Cheese only was found in this unit and was held out of temperature for ~ 2 hours. Large unit was holding foods at ~ 45 - 47 F. All foods had been in unit for less than 4 hours. Maintenance has repaired the small unit multiple times and unit will not work consistantly. I instructed manager and chef to discontinue using unit and hold cheese on ice till unit can be replaced. Maintenance was called while on site and is in route to service/repair large prep unit. Food in 1 refrigerated drawer was 45 F. Drawer gasket is torn/missing at top. Gave instruction to replace gasket ASAP.

4-501.11 Maintain equipment in good repair. Observed 2 prep units with condensation leaks not maintaining approved food temperatures. Small prep unit is chronically not functioning and use should be discontinued. Observed condensate leaking from outside wrapping of condenser pipe in walkin. 4-502.11(A) Maintain utensils in good repair. Observed many large plastic containers and lids with chips, cracks, and breaks. Gave instruction to discontinue using.

3-304.15 (A) Gloves, Use Limitation - P Single use gloves shall be used for only one task and discarded when soiled or damaged. Observed food employee wash hands with glove still on left hand. CDI- Instructed employee on limits of single service gloves. Employee removed glove and rewashed hands. 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Food shall be stored in order of final cook temperature. Observed raw chicken stored above raw beef in walk in cooler. CDI -PIC rearranged cooler with chicken stored below beef.

3-501.14 Cooling - P Ready to eat potentially hazardous foods that are cooked and cooled shall be cooled from 135F to 70F in two hours and from 135F to 45F within 6 hours. Observed steam pans of refried beans at 55F and cooked rice at 53F in walk in cooler from the previous night. CDI -Items were volutarily discarded.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF When raw or undercooked foods are offered for consumption a consumer advisory is required that contains both a reminder and a disclaimer. Observed take out menu does not have a consumer advisory. CDI- by instruction; have in place by next inspection.Ensure that at any other foods served raw or undercooked that are not regularly on menu (ie. oysters on special) are provided with consumer advisory. Observed oysters in shell in walk in cooler but not listed on menu.

7-102.11 Common Name-Working Containers - PF Working containers of toxic substances must be clearly labeled with the common name of the substance. Observed 5-gallon bucket of sanitizer near service area with no label. CDI - Container labeled during the inspection.

f3-501.15 Cooling Methods - PF Ready to eat potentially hazardous foods shall be cooled by an approved method. Observed refried beans and rice that were left in deep steam pans and placed in walk in cooler to cool. Items did not meet time and temperature parameters for cooling. CDI by instruction on approved cooling methods.

2-303.11 Prohibition-Jewelry - C Food employees shall not wear jewelry,except for a plain band ring, while working with food. Observed multiple employees wear wrist watches in food prep area. CDI by instruction; employees removed wrist watches.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Non food contact surfaces shall be clean to sight and touch. Observed non-food contact suface of shield in ice machine soiled. CDI- Cleaned during inspection.

5-202.13 Backflow Prevention, Air Gap - PProvide an air gap of twice the diameter of the wastewater pipe and at least 1" for all applicable plumbing fixtures. Observed air breaks present at dish machine and both food preparation sinks. Pipes are below flood level of floor drain. Also observed dipper well near ice cream freezer directly plumbed into hand sink piping.

5-501.114 Using Drain Plugs - C Drains in dumpsters shall have drain plugs in place. Observed dumpster with no drain plug. Replace.

3-301.11 Preventing Contamination from Hands - No bare hand contact with ready to eat foods permitted. Provide tongs for tortilla grill.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - Maintain sanitizer in dishmachine. Observed no chlorine being dispensed. Dispensing bucket empty. Replaced and primed.4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Provide ice machine thoroughly clean to sight and touch. Observed biofilm in ice machine. Gave instruction to provide 3-step cleaning process on unit. Cleaning began while on site.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - Maintain all hot foods at 135 F or above. Observed white rice in hot hold at 121 F - 125F for less than 4 hours. All other hot hold temperatures were appropriate. Reheated item to above 165 F.

- ! 4-501.11 Good Repair and Proper Adjustment-Equipment - Maintain all equipment in good repair. Observed small make table for cheeses not maintaining approved cold hold temperatures. Repair or replace unit.

Maintain all cold food temperatures at or below 45 F. Observed various food items in multiple refrigeration units for unknow time but reportedly for approximately 3 hours. Repair person was on site during inspection and removed and cleaned filters and units began decreasing temperatures. Walkin thermostat was adjusted and filter cleaned. All foods were quickly rechilled and were held on appropriate ice baths or under time control till units were below 45 F.

Keep all cooling foods uncovered where protected until at or below 45 F. Observed multiple items covered before thorough chilling. Gave instruction and adjusted method.

Maintain all equipment properly functioning and in good repair. Observed 2 make table/reachin units with clogged filters. Walkin unit needed filters cleaned and thermostat adjusted. Repair man on site during inspection to complete maintenance.

Proide floors, walls, and ceilings to be smooth and easily cleanable. Observed area behind handsink in dishroom needing smooth wall. Area at door flashing rough. Walkin freezer in need of proper floor. Gave instruction.