MONTERREY RESTAURANTE MEXICANO

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food contact surfaces of pans, utensils, meat grinder and strainer stored as clean with food debris present on the food contact surfaces. CDI - Items moved to the 3 compartment sink to be properly washed, rinsed and sanitized. 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 .

3-501.18 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 sliced tomatoes and cooked cactus prepared the previous day, date marked with today’s date, indicating when the items were placed on line not when they were prepared. CDI - Date was corrected. Observed rice prepared 9/24, held longer than 7 days. CDI - Voluntary discard. Observed milk opened the previous day with no date mark. CDI - Proper date mark added. 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 large bin of flour with no label.

4-901.11(A) After cleaning and sanitizing, equipment and utensils shall not be used until air dried or adequately drained. Observed stacks of pans wet.

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 multiple porous molcajete bowls inside the facility. 4-501.11 Maintain equipment in good repair. Observed water puddling inside the prep cooler on the cook-line.

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 the WIC and gaskets in Reach in coolers throughout the facility in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored above floor for sale inside the WIC. CDI - Container moved.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed food employee drop spatula, pick up, rinse off and begin to prep again with out glove change and hand wash. CDI PIC redirected

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee rinse off spatula in sink. CDI PIC redirected spatula to be brought to dish are for wash.

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 comminuted raw beef (whole muscle steak cut into small pieces) stored above raw fish. 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 TCS items not in the cooling phase, with no cover.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several plates stacked clean with food debris. Observed employee drop spatula on floor, pick up, rinse in hand sink and place back in use. CDI PIC redirected employee to send utensil back to dish area for wash. 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed individual salsas and table salsas with no date marks, made day prior. Observed birria and reyleno made day/s prior, frozen , with no date of preparation. VR required. 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 of cleaned items in dish pit.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed 2 three comp sinks, hand sink, fixed to wall with no sealant. Repeat

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed missing grout in floor tiles throughout establishment. Repairs needed to allow for easy cleanability. 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 peeling, warping, and one cracked ceiling tile. Observed rusting on ceiling vents. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed some splatter on back wall behind cooking equipment.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed utensil in hand sink. CDI, utensil removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw meat stored above ready to eat cooked food and vegetables in RIF. Observed raw chicken stored above vegetables in WIC. CDI Order switched. Repeat For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed large container of carnitas prepared yesterday that were holding above 41F. Item was not taken out since placed in for cooling from day before. All other items in WIC were holding 41F and below. CDI PIC voluntarily discarded. Item was in in large, deep well pan. EHS suggested to place in smaller pans for cooling. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items on line as well as all salsa in double sliding door RIC holding above 41F. CDI PIC stated item in prep top are held cold for safety, but prepared that day and placed in prep top before completely cooling. Salsas were in a RIC holding ambient of 42F. Salsas and items from prep top were moved to WIC to cool quickly. Have RIC thermostat adjusted or repaired. CDI Items were re-cooled. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed individual salsas and table salsas with no date marks, made day prior. CDI PIC date marked items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 carnitas in a large, deep well pan, prepared yesterday, holding above 41F. CDI PIC voluntarily discarded. Use shallower pans, RIF. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a couple containers of spices not labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 2 wet wiping cloths observed on surfaced in kitchen during inspection. Store wet wiping cloths in sanitizer solution when in between uses. Observed one bucket of sanitizer with in use cloths holding at 0 ppm. CDI PIC refilled with 200 ppm chlorine sanitizer.

3-302.15 Wash fruits and vegetables prior to use. Observed stickers on in use avocados on guacamole trolley. Remove stickers as part of the wash process.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed hand sink fixed to wall with no sealant. 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 spatulas with chips and cuts, no longer smooth and easily cleanable.

5-205.15 Maintain a plumbing system in good repair. Observed leak at hand sink near flat top.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf: Tilapia for ceviche not heat treated before service could not be confirmed to be parasite free. Tilapia received from Portico via Sysco needs a letter from Portico or Sysco. CDI- PIC Octaviano stated facility will start cooking tilapia to 145.0 F or above, similar to other ceviche items on menu.

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. : Raw chicken stored over raw shrimp in WIC. PIC rearranged chicken to below shrimp. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf: Diced tomatoes on table-service cart are included in TPHC procedures but did not have time label. CDI- allowed to place label on tomatoes back-timed to 9:00 am when staff comes in to prep.

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: Oysters, on menu insert do not have asterisk to indicate they are under Consumer Advisory. Aguachiles on menu insert require Consumer Advisory. Return visit in 10 days.

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 : Found fresh diced tomatoes in reach-in 55.0 F. Later check showed same temperature. CDI- moved to freezer for rapid cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.12 (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. Several small scoops with handles down in contact with food.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee possessions (drinks, creamers) above retail items.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P: Observed two employees not washing hands hands after going outside and returning to work. CDI- Discussion with PIC immediately. PIC had employees wash hands correctly.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf PIC did not have parasite destruction letter from vendor that had supplied salmon in facility. CDI- PIC received letter from PrimeMeats while on site.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Found various raw proteins in stand-up freezer that were not in original packaging, and stored with RTE foods in same unit. Storage order must still be followed even with frozen foods that were not received frozen. Cooked foods in freezer must be date marked, and stored over raw meats and fish. CDI- staff began rearranging while on site. 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: Shrimp in cold drawer at grill 46.0 F. Diced tomatoes in reach in 43.0 F. Diced tomatoes on guacamole cart 57.0 F. CDI- discarded tomatoes on guacamole cart, moved raw shrimp and tomatoes from reach in to freezer.. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf : Found non-compliant date marking system used in facility. Found many pans, tubs of prepared foods in high volume in walk-in cooler, that all bore today’s date. All foods were 36.0 -37.0 F. Through discussion with kitchen staff, determined some foods had in fact been prepared previous day. Date marks shall reflect date that food was prepared (cooked, mixed, assembled, etc), and labeled immediately. Allowed to date food prepared previous date. Return visit to check on date marking system in facility within 10 days. 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 of cleaned items in dish pit. *REPEAT*

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed cracked floor tiles throughout establishment. Repairs needed to allow for easy cleanability.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed an employee use handwash sink to moisten cloth. CDI- PIC and employee were educated on handwash sink uses (handwashing only).

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed items stored as clean such as several mini bowls, plates, and the inside of a blender with food debris. CDI- PIC removed items to be washed rinsed and sanitized. *REPEAT* points deescalated due to improvement. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed queso temping below 135F in HH unit. CDI- PIC removed item to be reheated within the remaining 2 hours. 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 .

3-603.11 (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 menu item with asterisk (camarones con queso), a shrimp or seafood dish, that is fully cooked. Items that are fully cooked or not cooked to order do not require an asterisk. PIC stated that this was a typo that would be fixed soon. Observed ceviche (raw shrimp) and raw oysters not covered by consumer advisory. 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 consumer advisory on lunch menu. Disclosure and reminder missing for egg dishes made to order. VERIFICATION REQUIRED

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P. Observed can of RAID insecticide being stored in establishment. Only pesticides approved for commercial food service is allowed. CDI- PIC voluntarily discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of cleaned items in dish pit. *REPEAT*

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed cracked floor tiles throughout establishment. Repairs needed to allow for easy cleanability.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certified person present at start of inspection while reheating and prep being conducted. CDI- certified person arrived during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 did not use soap when washing hands. 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P: Dish pit employee moving from soiled to clean utensils. CDI- employee educated on when to hand wash, and hands washed. 2-301.15 Only wash hands in handwashing sink. -PF: Employee washed hands at 3-comp sink. CDI- directed to hand sink to wash again. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P: Employee s donning gloves without washing hands before working with food. CDI- Employees educated on hand washing between glove changes.

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 Wait person handling tortillas from press with bare hands. CDI- employee stopped and PIC directed to use utensils to handle tortillas. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P: Raw shell eggs stored over cabbage in WIC. CDI- eggs moved to lower shelf and cabbage placed above. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Many pans of food in WIC and prep units uncovered.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Large amount of pans and other utensils that were stored as clean still had sticker residue on them. Verification visit within ten days to see improvement. This has been a recurring violation from the last several graded inspections. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 the food. Cut tomatoes placed into prep top immediately after processing. Cut tomatoes tightly stacked in WIC immediately after processing. Tomatoes were 49.0 F in prep top and WIC after one and a half hours of cooling; dropped 2.0 F in an hour to 47.0 F. CDI- tomatoes spread out to increase cooling rate. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

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. Several small scoops with handles down in contact with food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of cleaned items in dish pit.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P: Raw bacon stored over produce in WIC. 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 Tub of raw chicken stored above pan of raw shrimp in walk-in cooler. Do not store raw chicken above raw fish. CDI - Raw chicken moved to bottom shelf. Shrimp moved to below beef. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Large amount of pans and other utensils that were stored as clean still had sticker residue on them. Also, tomato dicer had some residue between the blades but was stored as clean. CDI - Soiled items taken to dish machine to be washed. REPEAT // . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P: dish machine not sanitizing during cycle. CDI- technician arrived on site during inspection and serviced machine. Machine was sanitizing by end of inspection. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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: Found 2 pans of refried beans, ground taco beef, still in cooling process from previous day. CDI- All voluntarily discarded. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found all TCS foods in reach in at end of grill line above 41.0 F. Refer to temperature chart. Found raw shrimp in cold grill drawer 46.0 F. CDI- moved to freezer for rapid chill. 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: Found chicken and beef broth not date marked. Found sour cream and lettuce not date marked in salad prep top. CDI- allowed to date. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Bottle of cleaner not labeled. CDI- labeled during 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: Found ground beef in dense volume still cooling from previous day. CDI- discard voluntarily. Found pans of beans still cooling from previous day. Pans were stacked and covered. CDI- discard voluntarily. 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 .

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 turned off handsink faucet with no clean barrier after washing hands. Employees shall use a clean barrier, such as a paper towel, to turn off faucet after hand washing. CDI - Employee educated on washing hands. 0 pts. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw eggs stored on shelf above peppers in walk-in cooler. Do not store raw animal foods above ready-to-eat foods or unwashed produce/vegetables. CDI - Raw eggs moved to bottom shelf. 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 Pans of raw chicken stored above pans of raw fish in walk-in cooler. Do not store raw chicken above raw fish. CDI - Raw chicken moved to bottom shelf. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Large amount of pans and other utensils that were stored as clean still had food residue on them. Also, meat grinder had some residue between the blades but was stored as clean. CDI - Soiled items taken to dish machine to be washed. REPEAT // 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine shield had visible pink/black residue on it. Clean ice machine more frequently.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Salsa was cooling in deep container in walk-in cooler. Salsa measured 54F at 3:30PM, and PIC stated it began cooling at 2:30PM. At 4:30PM salsa still measured 52F. This rate is too slow to reach 41F within 4 hours of preparation. CDI - Salsa moved to shallow pan to continue cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Bottle of acetaminophen stored above uncovered container of spices. Store employee medications in a separate area where they can't potentially contaminate food. CDI - PIC removed medicine. 0 pts.

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 Salsa was cooling in deep container. Several pans of queso were cooling in shallow pans, but were out of temperature control for the first hour and a half after beginning cooling. TCS foods must be cooled in shallow pans, ice baths, etc. Cooked or heated foods must cool from 135F to 70F within 2 hours, and cool from 135F to 41F within a total of 6 hours. TCS foods that are prepared using room temperature or cold ingredients must cool to 41F within 4 hours of preparation. CDI - Queso pans placed in ice baths. Salsa moved to shallow pans. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 2 wet wiping cloths observed on surfaced in kitchen during inspection. Store wet wiping cloths in sanitizer solution when in between uses. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several buckets and pans stored as clean were stacked while still wet. Allow utensils to adequately air dry before stacking. 0 pts.

4-501.11 Maintain equipment in good repair. Shelves are chipping in upright freezer. REPEAT. 0 pts.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean shelves and sides of equipment throughout kitchen. Clean nonfood contact surfaces more frequently. 0 pts.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Sprayer at pre-wash sink hangs below flood rim of sink. VR - Verification required within 10 days that there is an air gap between the sprayer and the flood rim of the 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. Corner pieces of FRP walls are peeling or falling off in kitchen. 3-compartment sink needs to be resealed to the wall. Grout between floor tiles worn in several areas in kitchen. Floor tiles also damaged in several areas in kitchen. REPEAT

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf PIC stated that power went out at establishment at around 8PM yesterday and did not come back on until around 3AM. PIC did not discard any TCS foods that were still out of temperature at beginning of inspection (11AM). CDI - PIC educated on duties and all TCS foods that were above 41F were discarded during inspection. 0 pts. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

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. Employee drink observed on prep table while food was being prepared on table. Store employee drinks in a separate area, such as a low shelf.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Employees were placing soiled utensils in front handsink. Do not use hand washing sinks for any purpose but employee hand washing. CDI - PIC educated on handsink use. 0 pts.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf PIC did not have parasite destruction information for raw shrimp used in ceviche. CDI - PIC acquired parasite destruction information during inspection from supplier. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw eggs are being stored above vegetables in walk-in cooler. Do not store raw animal foods above ready-to-eat foods unwashed vegetables. CDI - Raw eggs moved to bottom shelf. // 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. Raw chicken stored on shelf above raw fish in walk-in cooler. Do not store raw chicken above raw seafood, raw pork, or raw beef. CDI - Raw chicken moved to bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Meat grinder had visible residue between the blades. CDI - PIC took blades to dish machine to be re-washed. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Nearly all TCS foods in walk-in cooler were 43-53F. All salsas in salsa cooler were 44-45F. 2 pans of queso, carnitas, and cooked potatoes and carrots were also 45-52F in upright cooler. PIC stated establishment lost power last night and it came back on around 4AM this morning. CDI - All TCS foods above 41F were discarded. These foods are listed in temperature log and PIC sent a product disposition form that had all the foods listed that was 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Flies observed in kitchen. Keep door closed to prevent fly entry. REPEAT

4-501.11 Maintain equipment in good repair. Upright freezer shelves are chipping. Replace shelves. 0 pts.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Floor transition to walk-in cooler is rough and not easily cleanable. Grout between floor tiles worn in several areas in kitchen. Floors, walls and ceilings shall be smooth, easily cleanable, and in good repair. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed toamtoes and pico in the prep top unit holding above 41F. CDI- Items portioned and placed in the walk in cooler to cool. Observed chicken and steak in the cold drawers holding above 41F. CDI- Items placed in the walk in cooler and cooled to 41F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tomatoes and pico over stacked in the prep top unit. CDI- Items portioned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 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 food stored on the floor in the walk in cooler. CDI- Food removed.

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 containers in need of cleaning in the dry storage area.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. . Observed low grout throughout kitchen area. Observed wall needing to be sealed/ covered/ painted near the walk in cooler. Concrete is exposed. Observed paneling pulling from the wall at the dish pit. Affix to the wall.

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 tags without the date of last sold. CDI- Dates placed on the tags,

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area.

4-502.13 Single-use and single-service articles cannot be reused. Observed milk jug used for liquid butter product. Do not reuse items. Items are NOT easily cleanable.

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 low grout throughout kitchen area. Observed wall needing to be sealed/ covered/ painted near the walk in cooler. Concrete is exposed.

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 For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Observed employee reach into the customer chip warmer drawer and grab some chips with bare hands for his personal food. CDI- Chips in drawer discarded.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw shrimp stored over prepped vegetables. CDI- Shrimp removed.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed tomatoes placed on time without procedures. EHS sent over procedures. 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time stamp tomatoes on time. CDI- Time stamp placed on tomatoes

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several dishes wet stacked in the clean dish storage area.

4-502.13 Single-use and single-service articles cannot be reused. Observed milk carton reused as a container. EHS notified PIC that item cannot be reused. Carton is not cleanable.

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 wall needing to be sealed/ covered/ painted near the walk in cooler. Concrete is exposed. Floor tiles are also missing in the same area. Observed low grout throughout

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 can opener heavily soiled with old food debris. CDI- Can opener taken back to be cleaned.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several dishes wet stacked in the clean dish storage area.

4-501.11 Maintain equipment in good repair. Observed dish machine not pulling sanitizer. Observed sanitizer dispenser at the 3 comp sink not pulling the proper concentration of sanitizer. CDI- sanitizer will be hand mixed. No dishes need to be washed currently. However, if dishes are washed in the dish machine, they are to be soaked in sanitizer afterward. Maintenance was called and will be on site to fix both machines today.

5-205.15 Maintain a plumbing system in good repair. Observed leak under 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. Observed floor damage near the walk in cooler. Observed wall damage near the walk in cooler. Observed low grout throughout.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed onions stored on the floor in the walk in cooler.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes in 0ppm sanitizer. Water discarded.

4-501.11 Maintain equipment in good repair. Observed gasket on the tall reach in freezer in need of repair. Door is not completely closing.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing ceiling tile in kitchen area. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed wall fan in need of cleaning

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 without dates. Observed shell stock tags not kept for 90 days.

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 eggs served undercooked without an asterisk.

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 no label on the large bin of sugar. CDI- Label written on bin

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no sufficient vomit/ diarrhea plan for facility. CDI- Left a copy of the vomit/ diarrhea plan.

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 facility not keeping shell stock tags. Explained to PIC tags must be kept for 90 days and dated with the date of the last one sold.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener in need of cleaning. CDI- Can opener taken back to be cleaned.

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 approximately 50 salsas, tomatoes in the tall reach in and steak in the cold drawer cooling at a rate of .01. CDI- Steak was within time/ temp parameters and was placed in the freezer for cooling. CDI- Salsas discarded.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed concentration of bleach too strong. CDI- Bleach diluted

4-501.11 Maintain equipment in good repair. Observed tall reach in cooler housing salsas holding above 41F. PIC stated employees go in and out of the unit throughout the day. EHS advised PIC to turn down the temperature of the unit so that salsas remain cold throughout the day.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed sanitizer bucket and cup in the front handwashing sink. CDI- Items removed.

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 not being kept for 90 days or dated. NOTE: Facility sells oysters but item is not on the menu

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 and debris. CDI- Items taken back to be washed.

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 tomatoes, lettuce, cheese and pico cooling at a rate of .08 or lower. CDI-Items placed in the walk I cooler to cool down. (1.5pt taken due to previous violation being under the wrong number).

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in 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 food stored on the floor in the walk in cooler.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several dishes wet stacked in the clean dish storage area.

4-501.11 Maintain equipment in good repair. Observed tall reach in cooler and prep top unit holding above 41F. Get items fixed.

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

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 floors in need of cleaning. NOTE: Observed new bar being built in the facility. Old bar was torn out. Electrical work is currently being done. Angel Rapalo x56274 stated the health department was not contacted, however code enforcement was. Electrician stated they were approved for the build of the new bar. EHS called Chis M. for verification on the work being done. Email is office@therapalogroup.com

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cloth in bar handsink. CDI- cloth was removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed debris on a few plates and bowls by steam table. CDI- Plates and bowls were moved to be cleaned. EHS suggested stacking the plates upside down to avoid debris falling on food contact surface.

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 in WIC cooked yesterday at 44 F. CDI- Chicken was voluntarily 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 Observed cooked peppers in reach in with no date. CDI - Peppers were voluntarily discarded. All other foods were dated correctly.

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 chicken in the WIC that failed to cool overnight in large deep pans that were stacked and covered with lids. CDI- Chicken was voluntarily discarded and EHS discussed with PIC methods to cool the chicken correctly.

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 handle in contact with food in pepper and sugar containers. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked utensils above dish machines on drying racks. REPEAT.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P-Observed orange and black build up inside the soda gun nozzles in the kitchen and bar area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P-Observed queso holding at 117F in the hot box. CDI-PIC reheated queso to 165F and above.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.-Observed wet wiping cloths stored under the steam table.

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 ice scoop stored in a soiled container with standing water and debris inside.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-Observed wet stacking of plastic and metal containers on the dish rack.

5-501.17 Provide a covered waste bin in female restrooms.-Observed no cover on the waste bins in the womens restroom.

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 floor tiles in the kitchen.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf-Observed 3 bottles of strawberry puree stored in the handsink at the bar area. CDI-Bottle removed.

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -Observed shrimp, pico, tomatoes, beef steak, lettuce, and sour cream all above 41F in the flip top unit. PIC states items were moved from walk in cooler to the flip top unit in the morning around 10am. The flip top unit ambient temperature was reading 50F. PIC removed all items out of the flip top unit and is no longer using it until it gets fixed. Foods were relocated to walk in cooler and the tall reach in unit. CDI

4-501.11 Maintain equipment in good repair.-Observed the flip top unit not functioning properly. Ambient temperture was reaading 50F. PIC is no longer using flip top unit until it gets fix. All food items were moved to walk in cooler and reach in. Will follow up to see if unit gets fix.

5-501.17 Provide a covered waste bin in female restrooms.-Observed the trash bins in the womens restroom without a cover.

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

3-302.11(A) Separate the different types of raw animal foods. -P-Observed raw chicken above raw pork and beef in the walk in cooler. CDI-PIC rearrange items according to final cooking temperatures.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed utensils stored in a soil bin with food debris and dead pest inside. CDI-Utensils and bin moved to 3 compartment sink to be rewashed, rinse, and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed Pico (43F) , lettuce (44F), tomatoes(43F), sour cream (42F) and gaucamole (42) held in the flip top all above 41F. CDI- PIC voluntarily discarded & encourage PIC to keep the flip top lid close considering its across from the grill and fryers. Will return within 10 days to ensure flip top could maintain temperatures.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. -Observed wet wiping cloths out in the kitchen and bar area.

5-205.15 Maintain a plumbing system in good repair. -Observed a leak under the hand sink at the bar area.

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 cook washing hands for less than 15 seconds and recontaminating hands with paper towel dispenser and faucets, then starting to return to work. CDI - PIC approached him and showed him how to wash hands properly. 2-301.14 Wash hands before donning gloves and between gloves uses. -P. Observed line cook gloving without washing hands, then recontaminating hands when washing at hand sink. See above comment for PIC’s correction.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed rice at 120F and Cheese dip at 111F, each placed onto steam table after reheating. CDI - PIC had line cook reheat each to above 165F - rice to 169F and cheese dip to 175F.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Observed cooked peppers, sliced tomatoes missing date marks. Both were said to be prepared yesterday. Most foods throughout facility were properly date marked. CDI - Allowed PIC to back date tomatoes and peppers to yesterday.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed one red sanitizer bucket unlabeled. Others were properly labeled. CDI - PIC had bucket labeled.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several working containers unlabeled - salt, pepper, garlic powder, spices (several). REPEAT.

4-501.11 Maintain equipment in good repair. Observed several cooler racks with peeling paint. 4-502.11(A) Maintain utensils in good repair. Observed a few plastic tubs showing cracks and wear.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed exteriors of some food tubs soiled. Observed some cooler racks soiled. Clean more frequently.

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 wall damage behind reach in on cook line, floor damage in several areas of kitchen. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust built up on fan guards in walk in cooler. Observed soiled hand soap dispenser in kitchen hand sink. Clean more frequently.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine in kitchen was registering 0 ppm. It was determined that the chlorine was out at the machine. CDI- PIC replinished supply of chlorine at dish machine.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of seasoning and spices that were not labeled. CDI- containers were labeled. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food items on the floors in back storage room. CDI- Items were placed on the shelf.

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 Observed food employee scooping ice with exposed fingernail polish. CDI- Employees were instructed to wear gloves when scooping ice or performing any task involving food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers and buckets that were stacked wet. CDI- Containers and buckets were seperated and allowed to air dry. REPEAT

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Clean exterior of ovens, fryers, and refrigeration units in kitchen area.

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 unable to provide EHS with records of parasite destruction for ceviche dishes which contain raw shrimp and raw fish. Verification required.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken and raw shell eggs stored above peppers in the walk in cooler. CDI- storage rearranged. 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- storage rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plastic buckets stored clean with sticker residue on the outsides of the containers. Verification required to ensure compliance.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed 2 queso cheese sauce containers being reheated in the steam table while at 116F. CDI- products reheated on stove to 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 Observed a high volume container of shredded chicken at 49F in the walk in cooler that was made on the previous day. Employees indicated the chicken had not been removed from the cooler today; all other foods were 38-40F in walk in cooler. CDI- product discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa cooler with an ambient air temperature of 43F at 11:30AM and at 43F at 12:10PM. EHS observed multiple salsa containers at 43F in unit. Verification required to ensure compliance. Improvements made to cold holding since previous inspection therefore no point escalation.

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 high volume container of shredded chicken in a walk in cooler cooling while covered. CDI- product discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bulk storage spice/herb containers without labels.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of cleaned plastic tubs used for food storage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed food debris on can opener, beverage pitchers, and utensils stored as clean. CDI- All items sent back to dish machine for wash, rinse, and sanitize.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed multiple TCS foods stored in double door upright cooler next to grill > 41F. Stuffed peppers, raw chicken, raw beef, cooked peppers all discarded by PIC. All other TCS food items moved to walk-in cooler (observed at 41F prior to departure). PIC will have cooler serviced. Cooler will not be put back into use until it is able to hold TCS foods 41F or below. Verification required within 10 days.

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 stuffed peppers, tamales, cooked peppers stored in upright cooler without date mark. CDI by discard.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed unlabeled spray bottles containing degreaser. CDI by labeling.

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

4-501.11 Maintain equipment in good repair. observed internal air temperature of 50F in upright cooler.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf observed handsinks x2 being used as dump sinks. CDI- handsinks cleaned out. discussed proper use of handsinks.

3-302.11(A) Separate the different types of raw animal foods. -P observed raw chicken stored over raw beef in walk-in cooler. CDI rearranged storage order.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. observed build-up inside ice machine on ice deflector.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed multiple TCS foods in upright double door cooler > 41F. See temp chart.

3-501.13 Use approved thawing methods. observed beef thawing on drainboard of 3 comp sink. CDI thawing under running water.

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the prep unit, the reach in cooler with the salsas and the reach in freezer. Replace gaskets.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed holes in walls, frp coming loose from wall, damaged ceiling tiles.

6-202.11 Light Bulbs, Protective Shielding - C observed displaced light shield in kitchen.

Repeat violation 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed pico, cut tomatoes and diced tomatoes above 45F. CDI - pico and sliced tomatoes were placed in the walk in cooler to cool. The diced tomatoes on the guacamole cart were placed on TPHC and the procedure sheet was emailed to the PIC. PIC stated he will keep them on TPHC from now on.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 2 bottles of degreaser and sanitizer unlabeled. CDI - bottles were labeled.

Repeat violation 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 handle of the ice scoop down in the ice in the ice machine. CDI - scoop was removed.

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

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the prep unit, the reach in cooler with the salsas and the reach in freezer. Replace gaskets.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed 2 opened employee beverages stored above ready-to-eat food in upright cooler. CDI by discard.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. observed build-up inside ice machine around ice deflector.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed multiple TCS food items in upright cooler stored > 45F. observed diced tomato on guacamole cart >45F. CDI discarded. TCS foods that were placed in cooler < 2 hours prior were moved to walk-in cooler. Observed at 45F prior to departure. TCS foods > 2 hours were voluntarily discarded by PIC. Verification required within 10 days.

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 pan of tamales in upright cooler with 5-7 date mark. CDI by discard. (4 days hold time > 41F)

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 taquitos cooling in upright cooler covered with plastic wrap and in thick layer. CDI moved to shallow pan and moved to walk-in to complete cooling. observed black beans in deep container cooling on drainboard of 3 comp sink. CDI placed in ice bath.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed multiple containers of dry food without labels.

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 ice scoop stored in holder with molded lime and build-up. observed spoons stored in food product on guacamole cart.

4-501.11 Maintain equipment in good repair. observed upright cooler with ambient air temperature of 62F. REPAIR

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - observed water leaking from ceiling onto floor in back prep area next to walk-in cooler. rain has been steady today and this is possibly a roof leak. REPAIR

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. observed uncovered food items in walk-in cooler.CDI by covering with lids.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed spray bottles of bleach and degreaser without labels. CDI by labeling. REPEAT VIOLATION

6-501.111 Keep the premises free of insects, rodents, and other pests. observed several fruit flies in the bar area. PIC will implement approved fly control method.

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 ceiling tiles in kitchen.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed uncovered employee beverage stored inside microwave oven. CDI by discard.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed raw beef, raw chicken stored next to grill > 45F. PIC stated that raw meats had just been removed from cooler and were ready to be cooked. CDI - cooked both food items to 165F for seconds.

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 ready-to-eat TCS foods stored in upright cooler without date mark. CDI date marked by PIC.

7-201.11 Store toxic materials to avoid contamination. -P observed degreaser stored in unlabeled spray bottles. CDI by labeling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wiping cloths stored in red bucket testing 0ppm chlorine.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed food employee unaware of reportable symptoms and diseases and when to report exposure/experiencing these symptoms and diseases. CDI - educated PIC about reportable symptoms and diseases, when to report, and how to observe exposure. Emailed spanish employee health policy and poster to facility.

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 dish washer handling dirty items at the spray arm, then unload the clean items from the dish machine without washing hands. CDI - educated to wear gloves when handling the dirty items, then discard gloves and put on new gloves when handling the clean items or to wash hands in-between handling the dirty items and the clean items. Advised to resend items throughout dish machine.

3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P REPEAT VIOLATION Observed food employee bare hand contact ready to eat rice when handling it and storing it in the hot holding well. CDI - advised to discared rice that was bare handed and educated to wear gloves during this process to prevent contamination.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF REPEAT VIOLATION Observed food employee filling up sanitizer bucket at handsink. CDI - educated to only wash hands at handsink. Food employee filled up sanitizer bucket at 3 comp sink.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed black and pink build up inside ice machine. Advised to clean and sanitize ice basin more often.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer bucket (chlorine solution) above 200 ppm. CDI - educated that the solution shall be between 50 - 200 ppm. Advised to use test strips when creating solution. Diluted solution; currently at 50 ppm.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout kitchen and dining room. Advised to use fly tape underneath sinks in dishpit and throughout kitchen to prevent contamination. PIC states pest control comes once a month.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT VIOLATION. Observed dish washer wet stacking items on storage rack. Advised to allow items to air dry.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed rusted shelving throughout kitchen. Advised to replace or repair.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout missing throughout floors in kitchen. Advised to repair grout in-between tiles.

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 waitress using bare hands to dispense tortilla chips. CDI by voluntarily discarding chips.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed scrubbing pads stored in hand washing sink. CDI by removing pads.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine measuring at 0 ppm and in use to sanitize the dishes. CDI by replacing container of sanitizing solution and priming machine. Dish machine began reading at proper concentration.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed frozen spinach dip in freezer marked with the date 2/2/17. Upon questioning, was informed that the dip was frozen 5 days after prep. Date mark with the freeze date to denote amount of time left for product before discard.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed Wet stacked metal containers. REPEAT.

4-501.11 Maintain equipment in good repair. Observed split gaskets on reach in and prep cooler.

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 floors, walls and ceiling throughout facility.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no means for hand drying available at bar handsink. CDI- Papertowels provided.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pre-packaged sugar packets stored in stacked containers on floor. CDI- Containers were removed from floor.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple spray bottles and buckets of sanitizer at improper concentrations. CDI- All buckets and bottles were re-made at correct concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked together wet. Allow to air dry before stacking.

4-501.11 Maintain equipment in good repair. Observed bottom of prep tables to be rusty. Repair. REPEAT. -Improvement noted since last inspection.

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

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 splatter and build up on walls. Clean.

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 bar staff cutting limes and oranges without gloves. CDI- Employee stopped, donned gloves, instruction provided and items being prepared with discarded.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed blender being stored in bar handsink. It appears this is a permanent place for blender. CDI- Blender removed and instruction provided. REPEAT.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy pink microbial growth in ice machine. Clean. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed can opener to have heavy food build up. CDI- Item sent to be re-washed. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed bar dishmachine at 0 ppm chlorine sanitizer. CDI- PIC was able to repair and dishmachine started sanitizing at correct concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in walk in cooler to be above 45 F (see temp chart). PIC stated walk in cooler had been turned off for roughly 30 min to allow ice build up to melt. According to PIC walk in was turned back on about 15 minutes before EHS checked walk in temperatures. CDI- Walk in ambient air dropped during visit however advised PIC to continuously check temperatures to ensure 45 F or below is reached.

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 including but not limited to carnitas, chicken taquitoes, shredded cabbage, salsas and cooked chicken without datemarks. CDI- Datemarks provided. REPEAT.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed white used to fix incorrect consumer advisory in the past has been rubbed off in many menus. Needs correction. Return Visit (VR) required. REPEAT.

4-501.11 Maintain equipment in good repair. Observed bottom of prep tables to be rusty and standing water in prep unit and bar keg cooler. Repair. REPEAT.

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 in prep unit gaskets. Clean.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed trashcan blocking handsink upon arrival, rag was being used to stop up handsink and employee was using handsink as dump sink. CDI- Trashcan and rag were removed and instruction provided handsinks may only be used for handwashing.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed many raw products stored above ready-to-eat (RTE) foods today, including raw shrimp over RTE foods in prep unit, raw chicken and beef above RTE lettuce in reach in cooler, and raw chicken over RTE food in walk in cooler. CDI- All raw items were moved to the correct storage order.

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 chili rellenos, spinach dip, cooked beef tips, and salsa's in walk in and reach in coolers without datemark. CDI- All items were back dated.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no indication of which items are served undercooked on menu. Menu contains disclosure and reminder, however there is no link to which items consumer advisory pertains to. Facility has a new menu coming within the next two weeks. Return Visit (VR) required.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed facilty storing tortillas in direct contact with shopping bags. CDI- Item was moved to a different container.

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

4-501.11 Maintain equipment in good repair. Observed bottom level of prep tables to be in disrepair and drainboard at dishmachine is coming loose from wall. Re-caulk and repair.

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 tiles in dish area and re-grouting of floors needed throughout. Repair.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a container of salsa verde, made with heat treated vegetables prepared 10 days prior. CDI by voluntary disposal. Ensure that this product is stored for a maximum of days when at 41F and below.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Disclosure is missing from some of the menus indicating which menu items can be cooked to order. VR- correct within 10 days.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large metal pans of cooling refried beans left on the prep sink drain boards to cool down while stacked 4 pans high. CDI by moving into the walk in cooler while uncovered and in a single layer to allow for air movement around the pan. REPEAT

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles and containers of spices not labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a small presence of fruit flies in the bar area. Since last visit facility has added a pest control light. Last pest control visit was yesterday. Advised PIC to monitor the issue and contact pest control if additional treatments are needed. Presence has improved since the last visit.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed items inside the reach in freezer uncovered with items stored directly on top, including bacon, bread, etc. CDI by covering.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees on cook line and cutting produce with watches.

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

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed wall repair needed at the entrance of the dishwashing room.

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 opened or prepared yesterday and stored inside the walk in cooler without a date mark. Items included: cooked sauces, mole, diced tomatoes, cooked beans, etc. CDI- All items were date marked while onsite.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed to go menus and some eat in menus missing the disclosure. A disclosure can be done by putting "Cooked to order" next to the item that may be served undercooked or by placing an * next to the item that is served undercooked. VR- provide a method of disclosing undercooked items within 10 days.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 4 chemical spray bottles not labeled. CDI by labeling while onsite. 7-201.11 Store toxic materials to avoid contamination. -P Observed a spray bottle of cleaner stored above a prep table. CDI by removing to store with chemical 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 pans of cooling beans stored stacked about 5-6 pans high on the drain board for 1 hr. The bottom layered measured 110F with the top measuring 144F. CDI explained that items should be cooling in a single layer and once product reaches 135F the pans should be placed into an ice bath or refrigeration. Items were moved into the walk in cooler.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a presence of fruit flies in the back dry storage area, near the dishmachine drain and in the bar. VR- facility will need to provide proof pest control treatment within 10 days. Maintain all food items covered and clean in possibly harborage areas.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wiping cloths, used for wiping down grill equipment stored on the counters.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Reach in cooler shelving and walk in cooler shelving is rusty.

6-301.12 Hand Drying Provision- Handwash sinks must be supplied with hand drying device. Observed hand towel dispenser to be empty. CDI by adding hand towels.

3-501.14 Cooling- All TCS food items must be cooled in accordance with NC Food Code rules. Cooled from 135F to 70F within 2 hours and then to 45F within 4 additional hours (6 hours total). Observed vegetable mix in sauce stored in walk-in cooler (prepared day before) 58F. Food was observed to be in thick layer (6" or more). CDI by voluntary discard by PIC. Advised PIC on correct cooling procedures and parameters.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding- Cold hold all TCS food items in storage at 45F or below. Observed cooked chicken being shredded on prep sink at 70F. CDI by adding ice to chicken. Advised PIC to limit prep time and amount of food held off of temperature control during prep. Observed sliced tomatoes in flip top prep cooler stored > 45F. CDI by moving tomatoes to walk-in cooler.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking- Frozen ready to eat food items must be date marked when food item is removed from the freezer and held in refrigeration. Date mark items stored in this manner with date prepapred, date frozen, and then date removed from freezer. Observed frozen RTE food item with only a prepared date. CDI by adding date removed from freezer.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens- Consumer advisory must meet NC Food Code requirements. Disclosure and reminder must be included on menu or menu items may be marked with an astersik referencing a foot note reminder. Observed foot noted reminder with asterisk but menu items were not marked with asterisk. Observed no consumer advisory on 'to-go' menus. VR visit required to verify compliance. REHS will return within 10 days to verify.

3-501.15 Cooling Methods- Facilitate cooling process by seperating the food into smaller/thinner portions. Observed vegetable mix in thick layer, cooling in walk-in cooler from day prior to inspection. CDI by voluntary discard by PIC.

3-304.12 In-Use Utensils, Between-Use Storage- Utensils must not be stored in container of water unless the water is maintained at a temperture of 135F. Observed ice cream scoop stored in container of room temperature water. CDI by removing, storing on clean surface and changing out scoop with a clean one at least every 4 hours.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional EmployeesPIC must be provide documentation of or otherwise demonstrate knowledge of an approved employee health policy. PIC was not able to demonstrate knowledge or provide documenation of when to allow employees to return to work. CDI- education and training.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessProvide sanitizer at correct concentrations. Observed sanitizer in bucket at 0ppm and sanitizer in the 3 comp sink at 500ppm. Sanitizer was re-prepared at the correct concentration.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingProperly date mark all required items. Observed opened gallons of milk reportedly used over 48-72 hours without a date label and shredded cabbage mixture used over 48hrs not date labeled.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate PathogensMenu review conducted. PIC indicates that several menu items containing steak may be cooked to order. PIC is to provide documentation that steaks are WHOLE, INTACT MUSCLE steaks or revise the menu to list a consumer advisory. For example: Carne Asada (cooked to order or marked with an asterisk). The asterisk may alert consumer to a footnote at the bottom of the menu page indicating: Item served raw or undercooked or may contain raw or undercooked ingredients. Menu must also have a reminder: CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS.

6-501.111 Controlling PestsProperly control pests. Observed a presence of fruit flies in the bar area. Bar sink should be cleaned and treated as fruit flies were noted around the sink.