MIGUELS RESTAURANT

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed avocados stored over ready to eat cut lettuce. CDI Item moved. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed washed and ready to eat raw jalapenos stored back in box they came in. CDI PIC facilitated employee to rewash and place in clean and sanitized food grade container.

4-402.12 Fixed, floor mounted equipment shall be sealed to the floor or elevated to at least 6 inch clearance. Observed tables connected to dish machine not sealed to wall. Seal to wall. Repeat

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS items in prep unit holding over 41F. PIC stated they took temperatures around 9 am. EHS checked ambient, ambient 40F. PIC stated the door may have not closed completely during prep. CDI PIC moved TCS items to WIC to re cool quickly. 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 .

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 single service containers food contact side up, unprotected. CDI PIC flipped over containers.

4-402.12 Fixed, floor mounted equipment shall be sealed to the floor or elevated to at least 6 inch clearance. Observed tables connected to dish machine not sealed to wall. Seal to wall.

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 puddled water in bottom shelf of RIC.

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

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw meats stored directly on top of unopened kegs. CDI PIC moved raw proteins to shelving. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple containers of items already cooled days prior without lids. Ensure for the protection of food that lids are placed on food items.

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 tin foil being used as barrier on shelving. Tin foil is not considered a durable, easily cleanable surface. Resurface/repaint shelving or replace shelving.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed multiple container lids near queso hot holding and steam well that had food debris present on the food contact surface. -CDI- PIC moved lids back to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP fish being thawed in sealed ROP package. Spoke to PIC on proper methods of thawing ROP fish moving forward.

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 a buildup of sticky residue a top the shelving above the prep unit. Spoke to PIC on increasing cleaning frequency.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.Observed both hand washing sinks blocked by waste bins. CDI waste bins were removed

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 food thawing with incorrect date. Facility will cook food and then freeze food same day. The frozen food sometimes is used the next day and sometimes within 3 or 4 days. CDI.. EHS educated PIC and made aware that Prep date and thaw date will need to be on container in WIC. Correct date was added on container..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 .

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 dishes with cracks. CDI.. DIshes were voluntarily discarded

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 hood in need or clean. Visible grease build up. REPEAT

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls in need or wiping down.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observation: EHS observed the facilities vomiting and diarrheal was outdated. CDI: EHS provided the facility with an updated copy of the vomiting and diarrheal guidelines. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observation: EHS observed PIC wipe hands on a wet cloth and continue with food prep. CDI: EHS provided education and PIC rewashed hands before donning new gloves.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observation: EHS observed damage to a container of salt and another food item. These items had viable wet damage. CDI: PIC voluntarily discarded the food items.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observation: EHS observed PIC prepping food with torn gloves. CDI: EHS provided education and PIC washed hands and donned new gloves before continuing with food prep. 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. Observation: EHS observed raw ground beef above raw shrimp in the lowboy. EHS observed raw ground beef stored directly above raw whole intact pieces of raw beef. CDI: Storage order was corrected in both locations. EHS provided education on storage order. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observation: EHS observed raw shell eggs stored above sauce in the lowboy below the prep unit. CDI: PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observation: EHS observed cut tomatoes, open hotdogs, a container of house made sauce and open lunch meat in a low boy unit and horchata in the WIC without any date marking. CDI: Items were date marked as they were prepared yesterday. 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 Observation: EHS observed tamales (lowboy) and pico (WIC) that were beyond the 7-day allotment for date marking. CDI: PIC voluntarily discarded the items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 Observation: EHS observed that the menu does not include an asterisk for the disclosure and reminder that links the statement to food items. The facility needs to add an asterisk before the disclosure and reminder agreement.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observation: EHS observed de-icer, ice-machine cleaner, and household fragrance devices stored with food in the basement. CDI: These items were relocated away from food and storage areas. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observation: EHS observed an unlabeled bottle of dish soap outside the back door of the facility. CDI: PIC labeled the bottle of dish soap.

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. Observation: EHS observed Salt/garlic powder mix, salt, and oil without labels throughout the facility. CDI: PIC labeled the food items.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. 3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observation: EHS observed food storage and food prep in the basement of the facility. The basement is not a suitable location for food prep as there is no hand sink in the basement. Food is being stored under unshielded sewage pipes.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observation: EHS observed a wet wiping cloth being stored on a prep surface. CDI: EHS provided education about wiping cloth storage and the PIC placed the cloth in 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. Observation: EHS observed tongs and a spoon with the handles down stored in food containers. CDI: PIC removed the utensils and EHS provided education.

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. Observation: EHS observed heavy build-up on the back of equipment in the kitchen. More frequent cleaning is recommended.

5-402.13 Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other systems including use of sewage transport vechiles, pumps, pipes hoses, and connections that are constructed, maintained, and operated according to law. Observation: EHS observed mop water being dumped directly onto the ground. Education provided tothe PIC on proper mop water disposal.

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. Observation: EHS observed damage to the flooring tile in the women’s bathroom and in the WIC. Flooring shall be smooth and easily cleanable.

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 bottles of salsa, chile relleno, and cooked stuffed poblano peppers in the low boy cooler without date marking. -CDI- PIC immediately date marked the necessary food items. REPEAT*** (1.5 pts) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with food containers that were stored as clean. -CDI- PIC placed the dishes in the 3 compartment sink to be re-washed and sanitized. (0 pts)

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed thermometer not being sanitized prior to using to take temperatures . CDI Instructed PIC on proper sanitizing of thrermometer. -0 - points

3-403.11 (B),(D) TCS food reheated in a microwave shall be reheated so that all parts of the food reach a temperature of 165 F within 2 hours and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating if food is to be hot held until service. -P. Observed refried beans reheated and placed in hot holding at 109 degree F. CDI PIC reheated to proper reheat temperature and placed in hot holding.

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 quesa birria sauce made last night and not date marked and milk opened today without date labels. CDI PIC labeled. -0 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed pretzel cheeseburger on menu available undercooked missing asterisk linking to consumer advisory. 10 day verification required.

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 tile floor in walk in cooler broken near front door. -0-points-

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed footnote and food description does not identify that food may be raw or undercooked or contains undercooked items. Asterisk is present on items to reminder. A VR will be conducted within 10 days to verify changes to menu. - 0.5 -

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 fish thawed with package intact in WIC. CDI - PIC vented packages. - 0.5 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lowboy cooler holding TCS foods above 41F. See temperature chart. PIC stated that the unit is new. PIC contacted maintenance and they arrived during inspection. CDI PIC voluntarily discarded all TCS foods that were above 41F. Observed sliced tomatoes, lettuce, and cut avocado in prep top above 41F. CDI PIC voluntarily discarded. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed consumer advisory missing asterisk next to the food item. VR needed 9-9-23

3-302.15 Wash fruits and vegetables prior to use. Observed washed avocados with sticker still on them. CDI PIC removed stickers and rewashed

4-501.11 Maintain equipment in good repair. Observed lowboy cooler not operating properly. TCS foods are above 41F and ambient air is 44F. Maintenance arrived during inspection today. REPEAT

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed stuffed peppers, raw beef, raw shrimp, cooked pork stored in RIC with no lid. -CDI- PIC placed lids on items. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed cilantro stored over RTE lettuce in WIC. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P- Observed raw shrimp stored over raw beef in reach-in. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation -1.5-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black buildup. Increase cleaning frequency. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed various TCS foods in reach-in unit above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items as they were kept in unit since previous day. All items prepared today were relocated to WIC. Ambient temperature of reach-in unit was 48F. **REPEAT** VR to be conducted by no later than 6/18/23. -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 carnitas, refried beans, stuffed poblano peppers, chicken tamales and ground beef with today’s date that were prepared yesterday per PIC. -CDI- PIC properly labeled items. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee engaging in food prep with bracelet. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacked plastic containers and buckets and metal containers wet stacked. -0-

4-501.11 Maintain equipment in good repair. Observed RIC holding at 48F. Repair or replace. **REPEAT** -0.5-

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 CFPM on site during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed pico, guacamole in the prep unit and stuffed tamales and tomatoes in the reach in the reach in cooler that were above 41F. Foods were left in units over night. CDI-foods were discarded. REPEAT. EHS recommended turning unit down to keep foods cold since it is located in front of ovens and grill

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 hot salsa, enchilada sauce and pico not properly date marked. CDi-items were prepared yesterday and were correctly dated.

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 individual cups of salsa cooling while covered with lids. CDI-cups were put onto ice to rapidly cool.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths not being held in sanitizer. REPEAT

4-501.11 Maintain equipment in good repair. Observed gaskets on reach in that need replacing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed chorizo, ground pork and tomatoes in the reach in cooler that were above 41F. PIC stated that foods had been out by the grill being used before they were put back into the cooler. CDI-foods were moved to the freezer and tomatoes were moved into an ice bath to rapidly cool down. EHS advised PIC to use ice baths once foods have been near the grill. EHS also advised PIC to utilize the reach in freezer in the kitchen.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths not being held in sanitizer.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety Observed black beans in the flip unit that had expired date marking. CDI-food were discarded. 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 on date marking please visit: http://meck.co/FoodSafety Observed heavy cream and milk that were not date marked. CDI-foods were date marked. Foods were opened the day before. REPEAT

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf Observed no CFPM on site during inspection. PIC could not successfully answer the inspector questions and had violations of priority items.

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 CFPM on site during inspection. REPEAT

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed frozen tamales in the freezer that were uncovered on a baking sheet. CDI-tamales were covered with plastic wrap. Store food in covered containers or wrappings except when it is being cooled.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety Observed chorizo in the reach in that was not date marked. CDI-food was discarded. 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 on date marking please visit: http://meck.co/FoodSafety Observed ground beef in the reach in that was not date marked. Ground beef was prepared the night before. CDI-food was date marked.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no certified food protection manager on site at time of 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 41F. -P Observed two containers of salsa rojas cooled from last night at 49 degrees. Observed refried beans cooled from last night at 46 degrees . CDI both products 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 Observed salsa and beans cooled in volume and covered . CDI cooling window missed products discarded. Advised on proper cooling in shallow pans and uncovering.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed screen on rear door of kitchen damaged allowing entry of flies.

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

2-101.11 PIC shall be present during all hours of operation. -PF Observed no PIC in facility at beginning of inspection. CDI - PIC entered facility about 10 minutes after beginning of inspection. -2-

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed steam table used to reheat rice for about 30 minutes at 87F. CDI - PIC instructed rice put on stove for reheating. Rice above 165F in less than 30 minutes. -0-

5-403.12 Other Liquid Wastes and Rainwater - C Observed condensate from walk in cooler straight piped to lift station behind building with an attached sump pump and piping leading over the hill to the adjacent hotel parking lot for disposal in storm drain. -1-

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P- Observed lettuce that was prepped at 11:30a at 58F, time was currently 2:30p. Corrected during the inspection (CDI) - Lettuce was discarded. -0pts-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed tomatoes in the reach-in cooler underneath the flip top above 41F. CDI - Tomatoes were placed in the walk-in cooler to get back within allowable temperature range. REPEAT. -3pts-

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 pork and beef dated 9/7 and 9/8, respectively. CDI - Items were discarded. REPEAT. -3pts

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed shelving rusted in the walk-in cooler. Needs to be repaired/replaced. -0pts-

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed boxes on the ground near the back entrance. CDI - Boxes were removed and placed within trash bins. -0pts-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. REPEAT. Observed no one with food manager certification during the time of inspection. Needs to have a certified food protection manager at all hours of operation

6-301.14 Post a handwashing sign at each handsink. Observed no hand washing sign at the hand washing sink in the bar area. CDI. Gave PIC one to be posted.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes, beans, pork, beef, beef soup, pork soup, cold holding in WI at temperatures above 41F. CDI. PIC voluntarily discarded.

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 pork, beans, chicken, tomatoes in WI with date mark of more than 7days on them. CDI. PIC Voluntarily discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed no consumer advisory on the menu while facility do serve food to customers order. Needs to have a consumer advisory.

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. REPEAT. Observed tomatoes, lettuce, pork, beef, cooling in WI in deep and covered dishes. CDI. PIC removed the cover and changed the dishes to shallow dishes.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of oil container stored directly on the floor in the kitchen area. CDI. PIC removed to a designated location.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked dishes in the cleaned dishes storage area. CDI. PIC removed to the dish washing area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no with a food safety certification during the time of the inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food debris in the hand sink. CDI- Explained to PIC that handsinks are to only be used for handwashing. Items should be dumped in a dump sink or three compartment sink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored over ready to eat foods in the reach in unit. CDI- PIC rearranged 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 a big container of salsa dated 10/01 in the walk in cooler cooling with a tight fitted lid. Sauce temped at 71F. CDI- PIC used an ice bath to rapid cool salsa.

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 damage to ceiling and walls in the kitchen. Observed tile damage in the walk in freezer. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cut lettuce and sour cream cold holding above 41F. Per State Memo first inspection of 2019 zero points to be taken for TCS foods found cold holding between 42-45F. CDI, educated PIC on new cold holding requirement of TCS to be held at or below 41F. Facility understands the new cold holding requirement henceforth for TCS foods cold holding.

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 diced tomatoes cooling tightly covered in walk in cooler. CDI, lid removed from tomatoes to allow air to flow freely through the food. Observed cooked steak cooling tightly covered in prep top reach in. CDI, lid was removed and steak was moved to walk in cooler to rapidly chill.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food build up inside of reach in freezer located on prep line. W

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 floor damage in the rear of dish machine area and, tile damage at the front of outdoor walk in freezer.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine at time of inspection dispensing less than required concentration of chlorine based sanitizer. Observed zero ppm at beginning of inspection. Sanitizer container was refilled, proper concentrations then observed. Employees must ensure proper function of the dish machine utilizing the chemical test strips present in the facility, before beginning to wash dishes.

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 items left to cool overnight not dated at time of inspection. All other date marking was observed to be correct. EHS allowed PIC to date mark the items with the prep date. EHS recommends that facility date the items when they are placed to cool, rather than waiting until the next day.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed a knife lodged between two prep tables for storage. Items such as utensils cannot be stored in this manner as the gap between the two tables is not clean. item was removed and then washed, rinsed, and sanitized.

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 floor damage in the rear dish machine area, tile damage in the walk in freezer. 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 standing water on the floor of the dish machine area due to grout damage, observed grease accumulation on light fixtures above the three compartment sink.

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 tilapia asterisked to indicate that it may be served undercooked on the menu, but no parasite destruction or farm raised certificates were provided by PIC. PIC stated that the tilapia is never actually ordered undercooked and that he will not serve it in such a manner. Menu must be changed to reflect this upon it's next iteration.

3-302.11(A) Separate the different types of raw animal foods. -P Observed grill employee grab raw shrimp out of a container, raw chicken out of a container, and then raw beef, all using the same gloved hand. Doing so in this order exposes the raw beef to potential pathogens found on a raw meat with a higher cook temperature (raw chicken must be cooked to 165F, raw beef to 155F). Instead of using gloved hands that must be discarded and then hands washed, EHS recommends using a utensil such as tongs to portion the products out, with each container having its own utensil to prevent cross contamination. CDI: All items were observed to reach a final cook temperature of over 165F, including the exposed beef product.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large container of shredded lettuce in water cooling for roughly 1 hour at 50F. Item had been covered with a tight fitting lid. EHS demonstrated to PIC that venting the item allows more surface area of the lettuce to be exposed to cold air from the cooler, thus cooling the product faster. Proper time/temp and procedures observed by end of inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two house flies in the basement dry goods area

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a large container of nachos stored directly on the floor of the kitchen area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal containers in the clean dish area. Allow utensils to air dry to prevent a moist environment in which pathogenic organisms may procreate.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed the sanitize vat of the three compartment sink with soiled sanitizer present. Sanitizer solution must be clean as it will not function properly if the solution has debris present. Vat was emptied and refilled with fresh solution.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed two ice machines collecting debris on inside surfaces.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several containers of salsa and 2 pitches of salsa holding out of temperature control at server station. CDI items voluntarily discarded. PIC stated all items will be held in under counter refrigeration going forward.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers stacked wet.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets and shelves inside reach-in coolers in need of cleaning.

6-501.11 Floors, walls, and ceilings shall be maintained in good repair. Observed several floor tiles broken and cracked. Observed paint on walls in downstairs storage areas peeling.

6-202.11 Light Bulbs, Protective Shielding - C Observed light bulb above dry storage in downstairs storage area not shielded/shatter resistant.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine dispensing chlorine at 0ppm. CDI 3 compartment sink set up. Maintenance contacted. PIC repaired dish machine before end of inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomatoes in flip top cooler above 45F. See temperature chart for temperature observations. CDI tomatoes placed in reach-in cooler to rapidly cool.

h3-501.15 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 tomatoes cooling in flip top cooler. CDI tomatoes placed in reach-in cooler to rapidly cool.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large accumlation of flies in outside areas of facility between walk-in cooler and walk-in freezers and basement storage access areas.

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

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed two ice machine collecting black residue on inside surfaces.

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 house made sauces and prepared items in freezer not dated with original prepare date. CDI itmes labeled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee not wearing hair restraint.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers stacked wet.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P REPEAT VIOLAITON Observed food employees recontaminate hands by turning off the sink faucets with bare hands. CDI- educated to dry hands with paper towel and then use that papertowel to turn the faucets off to prevent recontamination. Observed food employee go outside, then come back inside, not wash hands and begin food preparation. CDI - advised to wash hands after going outside. Observed dishwasher handling soiled plates, cups, and utensils, then move to handle the clean/sanitized items without washing hands. CDI - advised to wash hands/wear gloves when going from dirty items to clean items.

4-501.114 Maintain sanitizer at correct concentrations. -P REPEAT VIOLATION. Observed sanitizer spray bottle at 0 ppm. CDI - advised to change out solution more often and use test strips.

} 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomatoes out of temperature. CDI - removed excess product; educated to not overstack tomatoes in the flip top cooler. Advised to store tomatoes in the reach in unit and not leave them on ice.

3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf/ Observed heavy cream in walkin cooler that has been opened and held for more than 24 hrs. CDI - educated to place date label on product.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed lettuce cooling in the walkin cooler in bulk container with lid covering product. CDI - educated to leave lid uncovered to allow product to cool quickly. Removed the lid from the product.

4-501.11 Maintain equipment in good repair. Observed torn gasket to walkin cooler and walkin freezer. They are holding proper temperature.

6-303.11(a) Light intensity shall be at least 10 ft candles in walkin refrigeration units, dry food storage, and in other areas during periods of cleaning. Observed 0 ppm light intensity in walkin freezer. Advised to increase light intensity.

2-301.12 Follow the cleaning procedures to adequately wash your hands.-P Observed employees wash hands in hand washing sink failing to wash for the required time frame; Observed staff re-contaminate their hands by turning faucet handles off with bare hands. CDI staff educated and employees properly washed their hands. 2-301.14 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee loading dirty dishes in dish washer and retreive clean dish from washer without washing hands. CDI dishes re-washed and employee properly washed their hands.

(REPEAT) 4-501.114 Maintain sanitizer at correct concentrations. -P Observed dish machine no properly sanitizing dring rinse cycle, measuring 0ppm. Observed sanitizer jug empty, CDI sanitizer container switched out and primed and proper sanitizing observed.

(NO POINTS DEDUCTED) 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area.

(NO POINTS DEDUCTED) 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (surfaces of cooking equipment, shelving throughout, outside surfaces of kitchen equipment throughout)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous containers stored clean with food residue stuck to surfaces. CDI containers placed into dirty dish pit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed in house prepared salsa stored on shelf in front service area measuring 60 degrees F; CDI salsa discarded. (MOD stated that facility wish to start TPHC procedures for salsa)

(general comment) 3-304.12 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop handles stored down in dry food products.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers stacked wet in kitchen area.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (inside reach-in units, sides of cooking equipment, shelving, kitchen equipment)

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning issues to PHYSICAL FACILITIES. (floor inside walk-in freezer, floors throughout)

5-202.12 Provide at least 100F water at handsinks.-Pf Observed temperature at handsink by back door at 78F. CDI - PIC stated new hot water heater is installed, but not working. CDI- PIC voluntarily closed.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed bus tub of onions on top of ready to eat lettuce dripping water from the bottom. Lettuc lid was open. CDI - Lid closed on lettuce and PIC advised to place bus tub on sheet pan to prevent drips.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food contact surfaces with build up of grease on the surface. CDI- voluntary closure.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one gallon of milk dated 6/15/16. CDI - PIC voluntarily discarded milk.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory printed on menu without disclosure. CDI- PIC voluntarily closed, is to have menus corrected within 10 days of re-opening.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bleach sanitizer under dish machine without label. CDI - PIC labeled container with name.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed 3-compartment sink set up for warewashing at a temp of 81F. Provide hot water at or above 110F. CDI- voluntarily closed until repairs are made.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fans , exposed back side of equipment and shelving with grease build up. Clean equipment often enough to prevent build up of dust or grease.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed prep sink, 3-comp sink and handsink all at a maximum of 82F. Repair hot water heater to provide sufficient hot water at all handsinks and warewashing fixtures during operations. CDI- voluntarily closed until repairs are made.

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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 ready to eat TCS food items without date labeling. CDI by labeling. CDI by discarding foods held past 7 days. (ground beef, chicken)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 date marked food items held past 7 day discard date. (black beans)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans on drying shelf.

6-502.12 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 excess grease build-up on hood system filters, light fixture next to hood.

2-401.11 Eating, Drinking, or Using Tobacco- Store employee beverages below work surfaces. Observed employee beverage stored on top of dish machine. CDI by relocating beverage.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation- Maintain proper seperation during storage of raw meats. Arrange in order of final cook temperature. Observed raw chicken stored above raw beef in walk-in cooler. CDI rearranged order of foods.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Cold Holding- Maintain all cold held TCS food items 45F or below. Observed shredded lettuce on open top cooler stored > 45F. CDI by adding ice packs to top of lettuce to keep cold.

2-102.12 Certified Food Protection Manager- Person in charge must be a certified food safety manager and provide proof of certification. PIC not certified.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding- Observed hotel pans with rice and beans stored above grill on a shelf. Foods were found to be in temperature, but were not being keep hot by a heat source. PIC stated that food items were to be placed in steam table when needed for service. Explained to PIC that these food items must be kept hot (>135F) or cold (<45F) until placed into service. ITS will be issued on next inspection if food items are stored in this manner. CDI by placing food items on stove top with heat source.

3-304.14 Wiping Cloths, Use Limitation- Observed wet/soiled wiping cloths stored on equipment in kitchen. Store all wet wiping cloths in sanitizer when not in use. Remove soiled wiping cloths once cloth becomes visibly soiled.

6-501.12 Cleaning, Frequency and Restrictions- Observed grease build-up on walls and ceiling in kitchen and hood system. Keep floors, walls, and ceilings clean and prevent accumulation of grease.6-201.11 Floors, Walls and Ceilings-Cleanability- Observed peeling/cracking surfaces on ceiling and walls in kitchen. Keep walls and ceilings in good repair to make them easily cleanable.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness- All utensils being washed must receicve a sanitizing step in the process. Observed dish machine in use and tested at 10ppm chlorine. CDI by setting up 3 compartment sink for sanitizing step. PIC has called for repair service.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding- Maintain all hot held food at 135F or above. Observed chicken stored on shelf above grill. Observed other food items stored along side but were observed in temperature. Foods were not in cooling process, but were being held for service. CDI by reheating chicken to 165F. Advised PIC that these food items must be hot held on the stove/grill or cooled down in walk-in cooler.

6-501.12 Cleaning, Frequency and Restrictions- Observed heavy grease build-up on light fixture and surrounding fixtures at grill. Clean.