EL PULGARCITO

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Large container of pupusas measured 45-51F in walk-in cooler. The cook stated these were prepared last night and have been in walk-in cooler since then. Pupusas must be cooled to 41F within 4 hours of preparation. CDI - PIC educated on cooling and he discarded the pupusas. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

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) 1 container of beans in walk-in cooler had 8-23 as the prep date. PIC stated these were prepared yesterday and the old date label wasn't changed. CDI - PIC corrected prep date label. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 Pupusas were cooled overnight in large container with tight plastic wrap covering it. Pupusas still measured 45-51F. Do not stack up pupusas so high and leave container uncovered so cold air can cool the food quicker. CDI - PIC educated on cooling methods and he discarded the pupusas. 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 .

4-501.11 Maintain equipment in good repair. 1 upright freezer has torn gasket on door. Replace torn gasket. 0 pts.

5-205.15 Maintain a plumbing system in good repair. Small leak underneath hand washing sink. Repair leak. 0 pts.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Linen towels touching tortillas. Do not put linen towels on top of food. 0 pts.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Household blender observed in establishment. Replace with NSF commercial equipment. // 4-501.11 Maintain equipment in good repair. Replace torn gasket on door of sandwich cooler. Shelf supports in walk-in cooler are rusted. Repair or replace listed equipment.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Broken floor tiles in several areas of kitchen and beside ice machine. Paint on ceiling also peeling off in cooking area. Repair physical facilities. REPEAT

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) Salsas in waitress cooler and horchata were missing prep date labels. TCS RTE foods must be labeled with prep date, and used or discarded within 7 days of preparation. CDI - PIC placed prep dates on 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 .

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water measured 104F at 3-compartment during inspection. Hot water must be at sufficient so that employees can wash dishes with 110F water. CDI - Hot water measured 135F by end of inspection.

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. Repair wall in prep room. Peg board is covering opening in wall. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed just slaw and salad cold holding at 47F in the prep top. Product was also filled over the brim. CDI - PIC transferred top portion of the pans and put in the walk-in cooler and cooled down to 41F. REPEAT

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repair wall in back prep room. A peg board is covering and opening in the wall.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone on the shelf with retail food in the back storage room. CDI PIC moved the phone.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. - Pf. PIC unable to locate written procedures for vomit and diarrhea clean up plan. CDI - EHS provided PIC with written procedures during inspection. Maintain in facility. Ensure all staff are trained on procedures. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed just prepped sliced tomatoes cold holding at 46 F in the prep top. Product was also filled over the brim. CDI - PIC transferred tomatoes on flat sheet pan and brought to the walk-in cooler to cool down towards < 41 F. -0- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed chicken tamales and curtido with date marking extending past 7 days. CDI - PIC educated on proper date marking procedures and date labels corrected. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple drinking cups and plastic food containers stacked while wet. CDI - Cups were separated and allowed to air dry effectively. -0.5-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily scored cutting boards stored as clean and in use. -0.5-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed uncovered TCS items stored in WIC and lowboy portion of prep units. Cover all food not actively cooling while in storage.

7-204.11 Provide sanitizer at correct concentrations, diluting as required. - P - Observed quat sanitizer concentrations of 500ppm in sanitizer buckets. - CDI - PIC diluted sanitizer solutions to correct concentration of 400ppm by adding water. PIC agreed to hand mix sanitizer moving forward due to sanitizer coming out too strong from dispenser.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in the hand sink near the back prep area. CDI: Hand sink was cleared of food debris.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS foods in one deli flip top that were holding above 41 degrees F. PIC moved all food items to the WIC to quickly cool, since food items had been placed in the unit for only 2 hours. EHS advised to get the unit checked by professional. - VR - Verification required within 3 days to ensure unit has been repaired. REPEAT VIOLATION. Note: Points not escalated due to improvement noted since previous inspection. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple RTE, TCS foods without any labels stored in both WIC’s. CDI: PIC placed labels on all food items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed a bottle of over-the-counter medicine for employees stored above prep table in the kitchen. CDI: PIC voluntarily discarded medicine.

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 multiple working bottles of oils and spices that were not labeled near the make line. Label all working containers. REPEAT VIOLATION.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados stored in a metal pan in the deli fliptop with stickers still intact. Avocados must be washed before use. Remove stickers during washing process.

4-501.11 Maintain equipment in good repair. Observed plastic containers and lids that were damaged and stored in the clean dish rack. Remove any equipment not in good repair. 4-502.11(A) Maintain utensils in good repair. Observed spatulas used in the make line with damaged handles. Remove any utensils not in good repair. CDI: PIC voluntarily discarded damaged spatulas.

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 multiple non-food contact surfaces of equipment with food residue and buildup of grease. Increase cleaning frequency to avoid buildup.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed the dumpster doors and lids kept open during the time of the inspection. CDI: PIC closed all dumpster doors and lids.

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. REPEAT VIOLATION. Observed missing grout and water pooling on the floors throughout the kitchen. Repair flooring to be smooth and easily cleanable. Observed missing tile on the floor of one of the WIC’s. Repair tile. Observed broken tiles on the dish room wall. Repair tiles. Observed damaged sink faucet in kitchen hand sink. Repair faucet. Observed holes along the wall behind the back hand sink. Holes need to be filled. Observed broken tiles along the counter of the server station. Repair broken tiles to prevent growth on exposed wood.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. - P - Observed raw beef stored above raw shrimp in WIC. - CDI - PIC moved raw shrimp above raw beef in a different refrigeration unit. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - Observed beans stored between raw chicken wings and raw whole fish in WIC. - CDI - PIC moved beans to shelving above raw products. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed both walk-in coolers holding TCS items above 41F with ambient temperatures greater than 41F (see temperature chart). PIC voluntarily discarded all TCS items stored in units for more than 4 hours and moved remainder of items to other refrigeration units. Also observed top portion of smaller flip top prep unit to be holding above 41F (see temperature chart). PIC moved TCS items to other working refrigeration to quickly cool. PIC agreed to voluntary closure. - VR - Verification required within 3 days to ensure both WICs and flip top prep unit have been repaired. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed various working containers lacking labels throughout facility. Label all working containers.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flies and one live insect in facility. Contact licensed pest control operator to treat for pests.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed quat sanitizer concentrations of less than 50ppm in sanitizer buckets. - CDI - PIC corrected quat sanitizer concentration to 300ppm.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. - Observed three large knives stored between two flip top prep units. Do not store knives between units. - CDI - PIC removed knives and placed at three compartment sink to be washed, rinsed, and sanitized.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands. - Pf - Observed hot water at three compartment sink originally only reach 85F. PIC corrected issue to allow hot water temperatures of 110F at three compartment sink. However, when prep sink hot water was turned on at the same time, hot water temperatures at three compartment sink reduced back to 85F. Correct water issue to allow for hot water to maintain at least 110F at three compartment sink during peak demand (when all other faucets are turned on too). - VR - Verification required within 10 days.

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 grout missing and water pooling on flooring throughout facility. Repair flooring to allow for a smooth and easily cleanable surface.

6-301.14 Post a handwash sign at each handsink. - REPEAT - Observed sink in men’s restroom lacking required signage. - CDI - EHS provided signage; PIC posted sign. - *NOTE: No point deduction due to nature of violation. Points will be deducted at next routine inspection if violation persists.

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 date mark labels lacking from all TCS RTE items stored in flip top portion of prep units. Per PIC, items were pulled from larger containers in WIC. However, multiple large containers of same product labeled with different dates observed in WIC. - CDI - Education provided. Ensure date mark labels follow food items from one container to another. PIC date marked all items in prep unit based on oldest date of larger containers in WIC. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed unlabeled spray bottle of yellow chemical identified as degreaser by PIC. - CDI - PIC labeled spray bottle ‘degreaser.’

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 green salsa cooling at an inadequate rate (0F/min) in WIC while partially uncovered in a large, deep bus tub. - CDI - PIC added ice to product to aid cooling. Observed adequate cooling rate of 0.17F/min with 2 hours left to cool product to 41F after ice was added. PIC agreed to utilize ice or multiple shallow containers to cool salsa moving forward. 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 .

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - PIC unable to locate written procedures for vomit and diarrhea clean up plan. - CDI - EHS provided PIC with written procedures via email. Print and maintain in facility. Ensure all staff are trained on procedures. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.14 Post a handwash sign at each handsink. - Observed sink in men’s restroom lacking required signage. - CDI - EHS provided signage; PIC posted sign.

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 rice (0F/min) and diced tomatoes (.02F/min) cooling at an inadequate rate in large, deep, plastic containers in the walk-in cooler. Also observed cabbage stacked high cooling at an inadequate rate (.32F/min) on a sheet tray on a middle shelf in the walk-in cooler. - CDI - Education provided. PIC separated rice and diced tomatoes into shallow containers and separated cabbage onto multiple sheet trays to quickly cool. Per PIC, rice had been cooling for 2 hours, tomatoes for 30 minutes, and cabbage for 20 minutes. Therefore, items had ample time to meet required cooling parameters still. 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 various working containers of spices and condiments (mayo and ranch) lacking labels. - CDI - PIC labeled all working containers.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flies in back prep area. Contact licensed pest control operator to treat for flies.

3-302.15 Wash fruits and vegetables prior to use. - Observed avocados stored for service in flip top unit with stickers still present. Ensure vegetables are washed prior to being placed in service. Remove all stickers during washing process.

5-202.11 (A) A plumbing system shall be designed, constructed, and installed according to law. - P - REPEAT - Observed wastewater from air conditioner (per PIC) being discarded directly into meat prep sink through a plastic tube that goes through the wall. Wastewater cannot be discarded in a prep sink. Wastewater must be plumbed to a drain. - VR - Verification required within 3 days.

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. - REPEAT - Observed wall damage in women’s restroom. Repair.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple containers of food in WIC1 and WIC2 with no covers, wraps, or foil. Cover food that is not cooling from preparation or cooking with lids, foil, or wrappings. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed two (2) boxes of unwashed avocado stored above ready to eat food in WIC2. For more information on food storage order please visit: http://meck.co/FoodSafety

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 pork chunks in WIC1 labeled as chicken with a date mark for 03/01-03/07. PIC elaborated that this typo was due to food employee error; employee was instructed to copy label of adjacent cooked pork, with label 03/21-03/27, but instead copied previously removed label. CDI - Incorrect label was removed and replaced with accurate label. 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 .

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed cooling cut cabbage in WIC 1 stored in contact with melting ice.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed styrofoam bowl stored in jalapeños in the WIC. Observed two (2) tongs stored in contact with lettuce and coleslaw in prep top 1. CDI - PIC voluntarily disposed of bowl. Tongs with handles contacting food were removed from the prep top and replaced with readily available clean tongs.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately ten (10) recently washed and sanitized drinking cups stacked while wet. CDI - Cups were separated and allowed to air dry effectively.

5-202.11 (A) A plumbing system shall be designed, constructed, and installed according to law. -P Observed a dump sink installed on the building exterior. Further conversation with the owner/operator of the facility elaborated that this sink was utilized as a dump sink for MFU associated with the facility. A verification will occur no later than 03/25/2023.

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 tiles adjacent to dish machine and grill as chipping and damaged, leading to moisture accumulation. Repair and replace tiles as needed to prevent chipping and moisture accumulation.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Employee observed handling raw chicken with bare hands and then began handling plates of food. Employees must wash hands when switching from handling raw animal foods to ready-to-eat foods. CDI - Employee instructed to wash hands and did so. 0 pts.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee observed handling raw chicken and then used same pair of gloves to handle plates of food. Discard gloves when switching from raw animal foods to ready-to-eat foods. CDI - Employee discarded gloves and washed hands. // 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Raw shrimp stored on shelf above cooked mussels in walk-in cooler. Also, plantain observed in same pan as raw eggs. Do not store raw animal foods above ready-to-eat foods or in same pan as ready-to-eat foods. CDI - Raw shrimp moved to bottom shelf and plantain discarded.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Beans measured 118-125F in hot holding unit. Employee stated that beans were placed there to reheat at 9AM. TCS foods must be reheated to at least 165F within 2 hours. CDI - Beans discarded.

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 . Sauce for pupusas measured 50F on prep table. Keep TCS foods under temperature control. If sauce is constantly pulled out and can’t maintain temperature then time as a public health control may be used. CDI - Sauce moved to walk-in cooler. 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 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 . Salsa cooling in deep container in walk-in cooler. Cut cabbage cooling in freezer in giant container. Separate TCS foods in smaller shallow pans or use ice wands/ice baths to cool. CDI - Ice added to cabbage and salsa moved to shallow pan.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 cook wearing watch on wrist while preparing food. Food employees shall not wear jewelry on their hands or wrists. 0 pts.

4-501.11 Maintain equipment in good repair. Torn gasket present on door of walk-in cooler and sandwich cooler. Replace torn gaskets. 0 pts.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water only measured 80F at beginning of inspection. Hot water was turned off at wall. CDI - PIC turned on hot water and it measured 127F. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee purse observed on can of food. Do not store employee personal items where they can contaminate food, clean utensils, or single-use/single-service articles. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed dish machine sanitizer at 0ppm. Verification required. Facility to use 3 compartment until equipment is repaired. 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 soiled utensils stored as clean. CDI, items removed for Wash/Rinse/Sanitize.

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 no date mark on Horchata, cantaloupe flavored water, popusas at reach in, and Pico. PIC states items were all prepared today except popusas, which were prepared on the 12th. CDI, items date marked.

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 household raid stored on premises. CDI, item discarded by PIC.

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

3-302.15 Wash fruits and vegetables prior to use. Observed sticker labels on avocados at prep top. Need cleaning.

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 soiled fan covers at walk in cooler by grill line and soiled floors under equipment and prep tables. Need cleaning. 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 paper towel dispenser at hand sink in back prep area. Need repaired.

Repeat: 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed outdated employee health policy. CDI, documents emailed.

Repeat: 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures. CDI, documents emailed.

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 chicken stored over washed vegetables at walk in cooler. CDI, storage order corrected. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw beef stored over raw mojarra at walk in. CDI, mojarra discarded, raw beef storage corrected.

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 popusas, white rice, and mojarra cold holding above 41F. Observed popusas stored in reach in cooler with ambient temperature of 45F. PIC states popusas were made yesterday. Observed popusas from same batch at 40F at walk in cooler. CDI, popusas relocated to walk in, mojarra and rice discarded by PIC.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed container of mozzarella and chicken salsa with date mark of 6/22-6/28. CDI, items discarded by PIC.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented can stored for retail use. CDI, items discarded by PIC. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed canned and dry goods stored under AC unit that is leaking water. CDI, items relocated.

4-501.11 Maintain equipment in good repair. Observed small reach in cooler by hand sink cold holding above 41F. Need repaired. Repeat: 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 cracked bus tub stored as clean. CDI, item discarded by PIC.

Repeat: 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 bus tubs with sticker residue on outside surface stored as clean. CDI, items removed for Wash/Rinse/Sanitize.

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 soiled floors at kitchen and walk in cooler by grill. Need cleaning.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed current employee health written agreement did not include nontyhpoidal salmonella as reportable illness. CDI, updated employee health policy in English and Spanish emailed to operator.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written procedures available for vomiting and diarrhea cleanup. CDI, procedures emailed to PIC in English and Spanish. Repeat.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employee with gloves handle raw chicken then clean utensils to prepare RTE cooked food. Observed food employee with gloves crack raw shell eggs then proceed to handle clean plates without removing their gloves and washng hands. CDI, employees removed gloves and washed hands.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -- Observed food employee with gloves handle raw chicken then clean utensils to prepare RTE cooked food. Observed food employee with gloves crack raw shell eggs then proceed to handle clean plates without removing their gloves and washng hands. CDI, employees removed gloves and washed hands.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P 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 pots and food contact surfaces being washed and rinsed at 3 compartment sink but not sanitized. CDI, proper use of 3 compartment sink and ensuring food contact surfaces are washed, rinsed and sanitized discussed with PIC when manually warewashing equipment.

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 2 sheet pans with cracks and damage. CDI, equipment removed from use.

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 old stickers and sticker residue on outside of clean containers on equipment storage rack.

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 some damage floor tile in walk in cooler 2.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures. CDI, EHS educated PIC on requirement.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled utensils stored as clean. CDI, items removed for Wash/Rinse/Sanitize.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed large bus tub of popusas and mojarra cold holding above 41F. PIC states popusas were made 2 days ago and mojarra was prepared yesterday morning. CDI, item discarded by PIC.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety Observed date mark of 11/09 and 11/10 on chicken, shrimp, and beef kabobs. CDI, items discarded by PIC.

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 and broken lights above walk in cooler door. Need repaired.

Repeat: 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed cabbage salad and popusas cooling overnight cold holding above 41F. CDI, items discarded by PIC.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed large container of cabbage salad cold holding above 41F. Observed date mark of 8/04/21 on container. CDI, item discarded by PIC.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed discard dates on foods marked past 7 days. CDI, dates corrected.

Repeat: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed raw chicken, raw beef, cabbage salad, and popusas cooling in tightly packed containers. PIC states employees know to monitor temperature but doesn’t know why temperatures were off. CDI, cabbage salad and popusas discarded. Raw beef and raw chicken relocated to smaller containers and placed in freezer. EHS advised PIC to avoid tightly packing containers and to monitor temperature using cooling logs (provided).

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed cracked and broken containers stored for use with foods. CDI, items discarded by PIC.

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 ceiling tile above popusas reach in cooler. Need repaired.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed broken soap dispenser at hand wash sink in back prep area. CDI, bottle of soap provided. 6-301.14 Post a handwash sign at each handsink. Observed no hand washing sign in men’s restroom.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over crab. CDI, items re-arranged by PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled meat saw. CDI, item to be Washed/Rinsed/Sanitized.

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 tamales and refried beans at 70F and 51F respectively. PIC states foods were yesterday and cooled overnight. CDI, voluntary discard by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed marinated chicken cold holding at 49F. CDI, voluntary discard by PIC.

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 refried beans and tamales cooling in large deep bus tubs and tamales tightly packed. PIC states foods are placed in ice bath and left out to cool until they reach 65F, then placed in walk in to cool. PIC states there is limited monitoring of temperatures when cooling. CDI, voluntary discard by PIC. EHS explained correct cooling methods to PIC.

Repeat: 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed cooked chicken and cooked pork left to cool overnight at 44F. CDI, voluntary discard by PIC.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of sanitizer with no label. CDI, bottled label.

Repeat: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked chicken and cooked pork cooling in deep bus tubs. EHS explained to PIC that foods shall be cooled in open/vented shallow pans. CDI, voluntary discard by PIC.

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 Styrofoam bowl with no handle being used to scoop grain. CDI, item discarded by PIC.

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 tile in walk in cooler by grill line. Repair needed.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employees don gloves without washing hands. CDI, PIC directed all employees to wash hands between use of gloves.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand wash sink in back near reach in freezers blocked by trash can and with no cold water. Water temperature too hot for adequate hand washing (140F). CDI, PIC put in service request to fix sink. Verification Required.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no concentration of sanitizer in bucket and 3 comp sink. After review, PIC stated that there is a leak present in sanitizer dispenser. CDI, PIC put in service request to fix sanitizer dispenser. Verification Required. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed black build up inside of ice machine. PIC states that ice machine is cleaned twice a week. CDI, PIC will have piece with build up replaced.

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 large tubs of cabbage and bucket of salsa verde not meet cooling parameters after overnight cooling. CDI, items discarded by PIC.

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 cabbage salad and salsa verde cooling in large covered tubs and bucket. Explained to PIC and employees on correct cooling methods including the use of flat sheet pans and active stirring during cooling.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in walk in cooler. Repeat.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee bare handing food product at the start of the inspection. CDI-The food items were discarded and employee properly washed hands and put on clean gloves.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw steak in the walk in cooler. CDI-The steak was moved to a different location. REPEAT. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several containers of food product in the walk in cooler without coverings. CDI-The items were covered. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the walk in cooler product above 41F. CDI-All items in the walk in cooler were discarded and a maintenance operator repaired the unit. REPEAT. *Items discarded included: Chicken wings, seafood soup, tilapia, fried chicken, fries, plantains, sour cream, crab, eggs, salsa verde, salsa roja, bacon, slaw, unsalted butter.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw steak stored on the ground in the walk in cooler. CDI-The item was placed onto shelving.

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

4-501.11 Maintain equipment in good repair. Observed a damaged gasket to the pupusa reach in cooler door. Have replaced. REPEAT. Observed rusted shelving throughout the facility. Have replaced. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelves in the walk in cooler. Have cleaned.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Observed all health policy forms signed but more training is needed. Recommend posting a spanish copy. One was left on site.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage on clean side of 3 compartment sink. Area acts as a pre-wash for the dish machine so no clean utensils were near. Beverage discarded.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed numerous foods in walkin cooler without lids. Keep covered. REPEAT. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed t-bones wrapped in house above empanadas in freezer. Rearranged.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed melted butter sitting on stovetop at 99F. Placed on burner to reheat to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one prep unit holding foods from 44-52F. These items were placed in the unit this morning at 9am. They will be discarded at 1pm. Serviceman has been called. Return visit required.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed chicharrones, empanadas, chopped lettuce and tamales without date mark. Return visit required.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Consumer advisory was missing disclosure from bottom of menu. Advised to add "may be served undercooked or raw" or other identifier to disclosure that particular item does not meet a cooking requirement. Return visit required.

7-201.11 Store toxic materials to avoid contamination. -P Observed cleaner on shelving with food products. Relocated away from food.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet towels on countertops. Moved to sanitizer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacking.

4-501.11 Maintain equipment in good repair. Observed rusted shelving thoughout. Observed split gasket on one prep cooler. 4-502.11(A) Maintain utensils in good repair. Discard melted plates.

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

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed damaged floor tiles in kitchen.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed numerous foods in walk in 1 without covers. CDI foods covered.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salsas at front reach in greater than 41 degrees. CDI discarded.

4-501.11 Maintain equipment in good repair. Observed 1 gasket on prep unit 2 and gasket on agua fresca cooler in need of replacement.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed two employees handle raw foods and change gloves to work with ready to eat foods without handwash between glove changes. CDI instructed employees to wash hands compliance achieved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous foods in walk in 1 greater than 41 degrees but less than 45 degrees. See chart above. -0 points-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed tamales held greater than 24 hours without date labels. CDI items labeled.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw pork stored over raw fish in walk in cooler . CDI reordered to proper storage order. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork stored over ready to eat soup in walk in. CDI moved soup to area where ready to eat foods were stored. Repeat violation

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed reheated refried beans at 120 degrees greater than 2 hours after reheating. CDI discarded and reheated an new pan of beans for service.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed one deep pan of salsa cooling at insufficient rate to meet cooling parameters. CDI changed cooling method and proper cooling was achieved. -0 points-

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 cooling in too great of volume to meet cooling parameters . CDI split into two pans and placed in freezer and proper cooling was achieved. -0 points-

3-501.13 Use approved thawing methods. Observed fish thawing on counter top . CDI set up running water at 64 degrees to facilitate proper cooling.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw beef stored over raw shrimp in walk in 2 . CDI discarded due to temperatures .

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 3 bus tubs of beef , 2 bus tubs of chicken and 1 bus tub of shrimp at greater than 45 degrees and placed in walk in yesterday. CDI all products 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 queso fresco in prep unit 1, salsa verde , rice in walk in 1 with no date lables. CDI all products labled. Repeat violation.

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 at grill damaged and in need of repair. -0 points-

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed rice , beans , mussels which were not in the process of cooling stored uncovered in walk in cooler. CDI advised PIC to cover. Repeat violation

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 rice, beans and vegetables cooked on previous day with no date marking. CDI advised PIC to date mark items .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pupusas stored on floor In containers under handwash sink upon arrival due to technician working on prep unit . CDI removed food from floor and covered.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed pork in teh walk in that was adulterated- cdi discarded.

3-304.11 Food Contact with Equipment and Utensils - P 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed a knife with dried raw beef on it being used to cut avocado- cdi avocado discarded and knife sent to the dishwasher. Observed multiple foods that were not in teh cooling process uncovered in the walk in coolers- cdi mussels, cut plantains, celery, crab legs, raw fish, kabobs, etc.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed cheese, bean, and chicherones pupusas made yesterday and they were >45F in the majority of the product(only a few on top edges actually cooled properly), as were the refried beans. CDI owner discarded all.9i

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed pork made on the 5th with an old date on it and it was stored at >41F which limits its days to only 4- cdi pork discarded. Observed pork made in November with growth in it- cdi discarded. Date marking sheet emailed to owner.

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 pupusas stuffed with cheese,pork, and beans cooling in 2' deep white plastic containers with lids on them. Beans were coolinig in a very deep portion in a plastic container as well. cdi= all discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Bucket of sanitizer was at <150ppm- cdi refilled to correct.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor Observed knives stored under a shelf at the dishwasher and one knife stored between prep table and wall. Observed the trash can pushed against the tall heavy duty mixer. Store clean dishes on surfaces that are clean.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build up on hood lights, walk in fan and walk in racks.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Small portable Recycle bin is missing its lid. Thank you for replacing the dumpsters.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Thank you for working on the passthru gaps- new wood up around the frame. There are some gaps still present on the cookline that need to be filled(missing caulk/grout).

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 offered undercooked and it is not parasite free according to the distributor. cdi- PIC has agreed to cook all ceviche until he can obtain the correct product. VR by 10/26

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed pupusas cooling in the walk in cooler that were stuffed with pork, cheese and veggies. The pork was cooked early this morning, "cooled" to room temperature, and then stuffed into the tortilla. This process took all day and the product still had not reached <70F. cdi product discarded. Recommend cooling pork, veggies, and other stuffings to 45F before prepping them.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in the small make table and in the front of the walk in cooler holding at >45F. Walk in cooler curtain was tied back allowing too much cold air to escape. cdi, foods at the front of the walk in cooler cooled to 45F before the end of the inspection. tCS foods in the small make table were moved to chill down in the walk in cooler- vr 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 pork that, according to PIC, was cooled to room temperature outside of refrigeration and then is put into pupusas. Observed these pupusas cooling in a very deep portion inside of a plastic container. cdi- older pupusa discarded and new pupusa were put onto metal pans(only 2 deep) and placed into the walk in.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Small trash container is missing a lid and the large dumpster is leaking- have both of these replaced.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed the wall damaged and gapped along the cookline/passthru.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite during the entire inspection today.

2-301.14 Wash hands after activities that contaminate them. -P Observed an employee go outside, reenter the building, and sit down to work with dough- employee stopped to wash hands before continuing. Observed an employee washing their hands with gloves on- employee stopped to take of gloves and rewash hands without them. Observed an employee handle raw beef and then handle a clean plate- employee stopped to take of gloves and wash hands, new plate used on dish. Work with all employees on washing hands after any contamination, whether that be raw meat, going to the bathroom, coming back from break, upon arrival to work, after handling dirty dishes, etc.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw tripe stored over cooked beef and raw fish directly next to celery- celery moved to the other side of walk in and the tripe was put on a lower shelf to correct. Observed raw beef and tripe stored over salsa- salsa moved to correct.

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 items in the line walk in cooler holding between 41-45F today and were given 7 days since opening- discard date changed to the 3rd to make only 4 days. Remember that foods held between 41-45F are only able to be held for 4 days after opening/making and 7 days if holding the foods at 41F or less.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer labeled as orange force today- relabeled to correct.

3-501.13 Use approved thawing methods. Observed mussells and raw beef thawing at room temperature today- all moved to the refrigerator to correct. Use refrigeration a day before, the microwave, the cooking process, or under continually running/draining water.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed peeled and cut fruit stored in the box it came in- removed, rewashed and put into a clean container to correct.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 0ppm quat. at the bucket today- refilled with 200-400ppm quat to correct.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed an open grease bin upon arrival and open garbage container(one is missing its lid). Much cleaner outside today, thank you.

Observed gaps around pipes in the wall(bathroom and kitchen). Observed missing grout on walls in restroom. Observed tile in kitchen regrouted today and it looks good- new tile at oven broken today. Observed part of pass thru repaired and the bottom portion of it gapped still. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried meat on the saw today from yesterday. Break this saw down and wash, rinse and santiize before using. VR in 10 days.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed make table holding TCS foods at >45F today- all that had been pulled from walk in this morning were still cold and were moved back into walk in or pupusa cabinet to correct. All TCS foods in the unit that had been there overnight were discarded to correct. Repair man called during inspeciton. VR in 10 days. Pupusa storage looked great today- thank you for making that change!

03-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed a advisory today but no disclosure as to what foods are undercooked. Either asterik menu items and statement, or mention menu items offered undercooked in statement. Corrected through instruction but menu will be verified 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 observed melon juice coolinig in an unapproved cooler for TCS foods and it was cooling very slowly in a large plastic container. Ice added and product fell in temperature quickly. Product was at 54F after cooling 2.5 hours. Observed pork that had cooled overnight and was <45F this morning but higher in temp than other foods in that cooler- recommend to lessen the portion a little more.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a pest in the kitchen today. Keep working with pest managment company, close off gaps in walls, floor, ceiling, check deliveries, etc.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed build up on the clean pan shelf above the 3 comp. sink and the shelf used for clean plate storage.

4-501.11 Maintain equipment in good repair. Observed a leaking walk in cooler today- repair.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed the grease bin and recycle bin open today(recycle bin does not have a lid and needs to be replaced).

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed gaps and holes in walls, floors,and ceiling- fill these in(even in the restrooms). Observed passthru for food still gapped.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light not shielded in the walk in cooler and one light missing endcaps.

Observed raw pork chops stored over corn and lettuce- raw pork voed to bottom shelf. STore foods by final cook temperature. Even if the food will be heated again, it is considered ready-to-eat as long as it is not a raw animal product. 3-302.11(A) Separate the different types of raw animal foods. -P Observed cooked food draining uncovered at the spray arm of the dishwasher while dirty dishes and dishwasher were being used. This food was moved to the food prep sink to correct. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.

Observed build up on the saw today and staff were not able to take apart to clean. VR in 10 days. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sanitizer bucket with 0ppm quat. and the sanitizer spray bottle was not sanitizer-0 quat sanitizer that was 200-400ppm was put into bucket and anotehr bottle was used. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P

Observed pulpusas stored out of the refrigerator0- these must be kept at 45F or less, or time these as discussed. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed beans and beef that had been cooked monday and had no date- back dated to correct. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf

Observed a bottle of unknown chemical stored over make table. Bottle discarded to correct. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 7-201.11 Store toxic materials to avoid contamination. -P

Observed squid thawing at room temperature today- moved into walk in to corret. Observed raw shrimp thawing in standing water- cold water tuned on and drained. 3-501.13 Use approved thawing methods.

Observed damp and soiled towels stored around employees wasits- putinto sanitizer bucket to correct. Keep towels in sanitizer when they are not in use. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed a broken handle on the crock pot- replace lid 4-501.11 Maintain equipment in good repair.

Observed low grout, missing baseboard, and a hard to clean wall at the pass-thru. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Observed no one onsite for the first 30 minutes of the inspection, that had a certified manager's food protection certificate. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.

Observed an open drink stored on the prep counter next to where the melon was being cut- drink moved to the bottom shelf to correct- Provide a lid for employee drinks and store properly. 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.

Observed melon being peeled by an employee who had no gloves on. 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 raw fish stored over french fries, raw chicken stored over plantains, and raw fish stored in a container with pre-cooked crab legs. All separated so the raw animal meats were below the ready-to-eat foods. 3-302.11(A) Separate the different types of raw animal foods from ready-to-eat foods. -P

Observed salsa and rice that had been cooling since the night before and still had not fallen below 45F(see chart). Both products were warmer in the middle of the product than on the exterior which indicates improper cooling- products discarded. 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P

Observed a bottle of degreasor stored without a label- labeled during inspection to correct. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf

Observed rice that had been cooling over night in a bus tub. Observed salsa that had been cooling overnight covered up inside of a 2' deep container. Products discarded. Discussed using shallower portions on rice, and using ice, ice paddles, stirring etc. on salsa. 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 cooked pork stored on the floor on the line today. Product moved to correct and put into a different container. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.

Observed the pan of cooked pork that was on the floor be moved to on top of a clean cutting board that was on the line. Do not stored soiled dishes on top of clean dishes. Both containers sent to be washed to correct. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.

Observed a torn gasket on both make tables today. Observed the exterior of the walk in cooler badly damaged. 4-501.11 Maintain equipment in good repair.

Observed floor missing grout in the kitchen today. Observed missing baseboard near the can wash area. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Observed the light leading from the walk in to the line without a shield today and it was not coated. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Clean dark build up from inside ice machine, especially on gray tube inside of ice chut.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Pork cooked yesterday and at 47F; still cooling. CDI - 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 Pork cooling in deep pan; 8 inches thick. CDI - Discarded due to cooling time violation. PIC reviewed proper cooling methods with staff.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up of drips and food debris on shelves in walk in cooler 2.

6-301.14 Post a handwash sign at each handsink. No hand washing sign posted in men's rest room. CDI - Adhesive sign handout left with PIC to post.

3-302.11(A) Separate the different types of raw animal foods. -P 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw chicken stored above raw pork in walk in cooler 1; raw shrimp stored above gallons of milk in walk in cooler 2. CDI - Both rearranged with correct storage order.

3-304.14 Linens and napkins may not be used in contact with food. Tortilla dough covered with a damp cloth. Remove cloth. Recommend facility uses deli paper to cover dough while tortillas are being made.

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. Clean build up at bottom of stainless steel walls behind cook line.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present with food protection manager certification during the inspeciton. Certified manager arrived at the conclusion of the inspection. Suggested that facility has additional staff certified.

3-302.11(A) Separate the different types of raw animal foods. -P Raw chicken stored on shelf above raw tilapia in walk in cooler. CDI - Chicken relocated to bottom shelf. Stroage order chart handous left with facility. Improvement noted from last inspection.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Red beans cooked last night and still cooling more than 6 hours later. CDI - Beans were discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Cut tomatoes and raw shrimp in flip top and horchata and whole milk in beverage cooler all holding above 45F. CDI - Shrimp, cut tomatoes, and horchata relocated to walk in cooler for rapid cool down; whole milk discarded. Facility will discontinue holding milk or horchata in beverage cooler until repaired and holding items below 45F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Refried beans, cooked calimari, cooked rice, cooked veggies, all withno date mark and made on previous days. CDI - Items back dated today.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Red beans cooling in thick portion with lid on. CDI - Beans discarded due to cooling time violation (see number 18).

4-501.11 Maintain equipment in good repair. Split gasket in low prep cooler door and reach in freezer door. Replace.

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 tiles missing in middle of walk in cooler floor. Replace.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present at beginning of inspection had food protection manager certification. Manager arrived approximately 30 minutes later.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Obsderved dish washer handling dirty dishes then start to don gloves without washing hands. CDI - Reminded of rule; dish washer washed hands before donning new gloves.

6-301.14 Post a handwash sign at each handsink. No handwashing sing in men's room. CDI - Adhesive signs left with PIC to post.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw sausage above sauce in low prep cooler and raw pork chops above empinadas in reach in freezer. CDI - Both rearranged with correct storage order. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed peppers stored on top shelf above ready to eat tamles in walk in cooler 2. CDI - Rearranged with ready -to-eat items on top shelf.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Tomatoes stocked above the chill line and holding above 45F. CDI - Top portion removed and placed in reach in freezer for rapid cool down. Also, TCS foods in walk in cooler holding from 50F-48F. CDI - Foods prepared eariler today relocated to walk in cooler 2; foods prepared before today discarded. A service technician was called, dispatched and repaired the walk in cooler during the inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf No date marking in facility with the exception of tamales. CDI - Many items requiring date marking were discarded due to cold holding violation (see number 20); remainging items requiring date marking were correctly back dated. VR

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. One wet wiping cloth held on cutting board. CDI - Placed in sanitizing solution.

4-501.11 Maintain equipment in good repair. Shelves in walk in cooler 2 rusty. Repaint or replace. Also, AC is dripping on to the floor in the kitchen in front of the prep sink. Service tech began making repairs during the inspection.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Base boards missing around bottom of walk in cooler 2. Replace.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P TCS foods such as rice, cheese, salsa, cooked squash, and raw eggs in walk in coolers holding at 44F - 47F. CDI - Many foods were prepared just hours earlier and were iced down to cool while waiting for a service technician to look at the walk in coolers. Other foods held above 45F for more than 4 hours were discarded. VR - Will return within 10 days to verify walk in cooler is hodling food below 45F.

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 Frozen shrimp were thawed, their temperature rose,and staff placed them in the walk in cooler to cool. Shrimp cooling in large deep container; also shrimp cooling in the reach in freezer are tightly wrapped. CDI - Deep container of shrimp separated into small portions to cool; wrapped shrimp vented to allow air circulation.

4-501.11 Maintain equipment in good repair. Walk in cooler air temp 45F (see violation number 20). EHS will follow up when repair is made.

2-402.11 Effectiveness-Hair Restraints - C. All food employees shall wear an effective hair restraint. Observed a food employee working with food without a hair restraint.

.4-901.12 Wiping Cloths, Air Drying Location - C. All wet wiping cloths shall be stored in sanitizing solution between uses. Observed two wet wiping cloths outside of solution.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. All employee belongings shall be stored in a designated area. Observed an employee cell phone being stored on top of a can of tomatoes in the dry storage room.

2-301.12 Cleaning Procedure - P. Observed an employee wash their hands in the vegetable prep sink without soap or paper towels. CDI by instruction.

General Comment: 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Observed some deep grooves on the cutting board closest to the handwashing sink in the kitchen. CDI by instruction.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. All potentially hazardous ready to eat foods shall be cold held at 45F or below. Observed the cut tomatoes in the reach in cooler to be holding at 50F. CDI- cut tomatoes were voluntarily discarded.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF. Consumer advisories shall consist of disposition and a reminder. Observed no reminder present on the menu for ceviche. CDI by instruction.

3-305.11 Food Storage-Preventing Contamination from the Premises - C. All foods shall be stored at least 6inches off the floor. Observed raw pork in a plastic container to be stored on the floor of the walk in cooler or. CDI- pork was moved to the bottom shelf in the walk in cooler.

4-901.12 Wiping Cloths, Air Drying Location - C. All wet wiping cloths shall be stored in sanitizing solution between uses. Observed a wet wiping cloth being stored on the food prep table. CDI- wet wiping cloth was removed.

4-501.11 Good Repair and Proper Adjustment-Equipment - C. All equipment shall be in good repair. Observed a torn gasket on the interior of the reach in prep cooler.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed an employee drink being stored with consumer foods. CDI- employee drink was removed.

All handwashing sinks shall only be used for handwashing only. Observed a metal scoop in the handwashing sink in the dry goods room. CDI- scoop was removed from the hand washing sink.

All potentially hazardous foods shall be date marked if cold held more than 24 hours. Observed tomales from friday of last week in the walk in cooler without a date. CDI by instruction.

Food shall be properly thawed. Observed beef thawing on the shelf in the dry goods room. CDI- frozen beef was moved to the walk in cooler to properly thaw.

Wet wiping cloths shall be stored in sanitizing solution between uses. Observed wet wiping cloths throughout the facility.

All in use utensils shall be stored with their handles up and out of the food. Observed the handle of the rice scoop in the rice. CDI- scoop was turned upright.

Handwashing sinks may only be used for handwashing only. Observed utensils in the handwashing sink in the dry goods area. CDI- utensils were removed.

Proper cooling methods shall be used. Observed cooked chicken at 60F on the cooling rack in the kitchen. Cook stated that the chicken had only been there for an hour. CDI- chicken was moved to the walk in cooler to properly cool.

Food shall be protected from contamination while in storage. Observed taco wraps on the burrito cooling rack in the walk in cooler. CDI- taco wraps were placed in a plastic container.

All wet wiping cloths shall be stored in sanitizing solution between uses. Observed wet wiping cloths throughout the facility. CDI by instruction.

Equipment shall be maintained in a state of good repair. Observed the reach in refidgerator on the cook line leaking.

Garbage refuse area shall be free of litter. Observed cardboard boxes on the side ally.