FIESTA MAYA MEXICAN RESTAURANT

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several items in WIC cold holding without lids. CDI - PIC added lids to prevent contamination.

3-501.19 (C ) (2) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. The food shall be monitored to ensure the warmest portion of the food does not exceed 70 F during the 6 hour period. -Pf Observed salsa on 6 hour TPHC without being monitored. Salsa was only 1 hour in to 6 hour TPHC. CDI - PIC added new time sticker to allow for 4 hours instead of 6 hours. PIC stated they will only being holding salsa on 4 hour TPHC moving forward.

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 pico cooling In PU at 44F. Chef stated they prepped pico 30min before EHS temped item. EHS checked cooling temperature 30 minutes later and temperature had not dropped. Pico stored in deep container. CDI - PIC halved container keeping a smaller portion in PU and the rest moved to WIC 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 .

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single use to go containers stored with visible splatter on container and food contact surface exposed. CDI - PIC voluntarily discarded contaminated containers and stored upside down to prevent contamination.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy black build up on grill and build up of food residue on prep counters on cook line. Increase cleaning frequency. EHS observed significant improvement.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed food employee work with raw stake, change gloved with out handwashing and then prepare RTE items. CDI - food employee washed hands and put on new clean gloves.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. Observed raw stake stored above RTE TCS items and raw vegetables in WIC. CDI - PIC rearrange storage order to prevent contamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed canned tomatoes on counter at 72F throughout entire inspection. PIC stated they were planing on prepping tomatoes into salsa. Tomatoes has been sitting out an additional 30min before inspection. Observed spinach dip on counter at 73F. PIC stated they have been there since 11am. CDI - PIC moved tomatoes to WIC for rapid cooling. PIC voluntarily discarded spinach dip. Facility had noncompliance with cold holding in five consecutive inspections. A risk control plan will be conducted. EHS has emailed risk control plan paperwork to PIC. EHS will complete a verification visit to go over completed paperwork and monitor cold holding. 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 tomatoes, green salsa, red salsa, and lettuce without date marking. PIC stated all items were prepared yesterday. CDI - PIC added date marking to all 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 corn cooling on counter and then WIC in a large pot and dense portion. EHS checked cooling after 1 hour and corn did not drop temperature. CDI - PIC moved corn onto thin pan to promote 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 .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf. Observed beef and pork thawing on counter. CDI - PIC moved items to thaw under refrigeration.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flys throughout preparation arias and several flys out side back door surrounding trash. Increase pest control and remove trash.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed flower and peppers stored on the floor in dry storage room. Observed fried peppers in RIF laying bare on storage rack. CDI - PIC picked up items off floor in dry storage. PIC placed fryed peppers in clean container to prevent contamination.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloth held in bleach sanitizer at 0ppm. CDI - PIC remade bucket at 50ppm.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in prep unit with stickers still attached. CDI - PIC moved to be washed.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Oberved several dishes, stored as clean, wet nesting on clean dish rack.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy food buildup, and debris on cooking equipment on cook line. Increase cleaning frequency.

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC until mare then arrive half way threw inspection. PIC was unable to answer questions. 2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Observed PIC and establishment unable to demonstrate cold holding, cooling, cooling methods, food separation, insects control, maintaining facility clean. EHS will return in 10 days to verify training and cleanness of facility. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee filling up basin with water from hand sink. CDI - PIC to food employee to grab water from prep sink. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at hand sink. Soap added.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed. raw meat, cooked meat, and TCS vegetables stored without covering. CDI - coverings were placed on containers. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw stake stored above RTE items in RIF. PSIC rearrange storage order to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chorizo, stored above fish. PIC rearrange storage order to prevent prevent contamination. 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. Observed heavy food debris and build up on utensils and equipment stored as clean. All items moved to 3 comp for proper washing. 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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed 4 salsa containers made from night before above 41 cooling in WIC missing cooling window. CDI - PIC voluntarily discarded. 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 . 3-501.14(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 beef stock cooling from before in walk-in cooler above 41 missing cooling window. CDI - PIC voluntarily discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed all items in prep unit cold holding above 41. PIC stated they will call maintenance to come out and look at unit. Establishment shall not use prep until unit is cold holding 41 and below. Establishment will work out out of reach in cooler until fixed. Ambient temp of unit is 48 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 .

3-501.15 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 large deep plastic containers with tape, fitting lids and stacked. Observed beef stock, cool a large container. Both items missing cooling window. CDI - PIC 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout preparation area and kitchen. PIC stated pest control comes out 1 times every 3 months. Increase pest control.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed queso stored on floor in walk-in cooler observed tortillas stored on floor in dry storage. CDI - PIC picked up off floor to prevent contamination.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use swiping cloth held in bleach sanitizer at 200ppm. CDI - PIC remade bucket at correct concentration.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in prep unit with stickers still on. CDI - PIC voluntarily discarded.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy food, buildup, and debris on cooking equipment prep units, and RIC throughout the facility.

5-205.15 Maintain a plumbing system in good repair. Observed hand sink with huge water leak spilling on floor when hand sink is in use. Repair

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed trash, empty boxes, food, beer, mattress, out side back door of facility. Back of establishment needs to be cleaned and all items need to be put in trash can for avoid access to insects.

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 a buildup of residue and debris on the floors and walls throughout the facility. Floors throughout kitchen and under units with heavy accumulation of debris, walls by the cook line and preperation aria by WIC in the back of the facility contained food debris and splatter. Increase cleaning frequency and thoroughness of floors walls and ceilings.

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

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed sheet of uncovered raw ground beef with a piece of rubber from a rubber shelving mat that broke off on top of the ground beef. -CDI- PIC scooped first inch of beef off and discarded, and placed beef back into refrigeration with a lid .

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple food pans of raw meat in the WIC with no covering over them. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw pork stored over RTE vegetables in the stand up RIC. Observed raw pork RTE Chili Relleno in the RIF, both the raw pork and chili were out of there original packaging -CDI- PIC corrected storage order to reflect proper storage order practices. 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- Observed multiple cooking utensils stored as clean with a buildup of food residue and debris. -CDI- Soiled utensils move back to 3-Comp Sink to be properly W/R/S. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup of brown residue on the sides of the ice machine. Increase cleaning frequency and thoroughness. 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 .

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- Observed rice below 135F in HH steam well. PIC stated rice was reheated 50 minutes prior to EHS arrival. All other foods in HH steam table were above 135F. -CDI- PIC was able to reheat rice to above 165F within the two reheat window and moved to hot holding in steam well.

3-501.16(A)(2) Maintain TCS foods in cold holding at 52F or less. -P- Observed serving container of Red Salsa stored in lowboy refrigerator above 41F. PIC stated Salsa was not out for use prior to EHS arrival. -CDI- PIC voluntarily discarded. -No point escalation due to only one item found out of temperature- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P- Observed beans and cooked beef past the 7 day date marking window in the stand up RIC. -CDI- PIC voluntarily discarded out of date food. 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 bottles of bleach and cleaner present within ware washing area of facility. -CDI- Sanitizer bottle was properly labeled 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P- Observed bottle of windex stored on the side of a closed chip container. -CDI- bottle was removed so that it was no longer in contact with food container. 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 domestic use pesticides stored in packaging in the dry storage area. An insecticide fogger was also found in the facility; PIC states it was not used inside only outside, but EHS provided education about dangers of using device inside kitchen. -CDI- PIC voluntarily discarded pesticide products.

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 unlabeled seasoning containers on cookline and on the expo line of the facility. Ensure all unidentifiable foods are properly labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed cockroach present in the WIC. Insect was not in contact with any food or food contact surfaces.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados stored in the prep top with stickers present. All stickers must be removed during the washing process before fruits and vegetables are used.

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 multiple fryer sieves with tearing mesh wire and wire coming off of equipment. -CDI- PIC voluntarily discarded tearing mesh wire equipment

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 buildup of food debris in the microwave, on shelving in WIC and on cooking equipment throughout the facility.

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 a buildup of residue and debris on the floors and walls throughout the facility. Floors in dry storage with heavy accumulation of debris in the corners, walls above food prep area adjacent to WIC in the back of the facility also contained food debris and splatter. Increase cleaning frequency and thoroughness of floors walls and ceilings.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed mouthwash and medicine stored above patron food in the dry storage area. -CDI- PIC moved items onto the floor below patron food.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish stored above produce in walk-in cooler. CDI: Education provided and PIC rearranged storage order.

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 salsa cooling at a rate too slow to meet cooling parameters in walk-in cooler. PIC stated product prepared @11am. CDI: Education provided and product placed into smaller portions uncovered for more rapid cooling (product temped 58F-64F within 10 minutes). EHS recommended continued use of ice baths or use of ice wands for cooling of salsa.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two pitchers of salsa verde being held above 41F in reach-in portion of make table. Product prepared 07/10/25 between 9pm-10pm. CDI: PIC voluntarily discarded product. REPEAT VIOLATION. **Points not escalated due to only one items being found out of temperature**

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 large plastic container covered with lid in walk-in cooler. CDI: Education provided and product placed into smaller portions uncovered for more rapid cooling (product temped 58F-64F within 10 minutes). EHS recommended continued use of ice baths or use of ice wands for cooling of salsa.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies throughout kitchen.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed power drill with paint mixer attachment being utilized for mixing salsa. EHS recommended facility utilize immersion blender (NSF approved).

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.Observed 2 hand sink with food debris and ice. CDI..Sinks were cleaned out

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several containers of food not cooling without lids or covering.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Observed microwave cavity in need of cleaning

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 3 cooked pans of Beef and cooked black beans above 41F..CDI.. Items were voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee in need of a beard guard.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving throughout facility

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 Tall RIC and bottom of prep units in need of cleaning. REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed hand sink by exit door of kitchen draining slow.

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 base boards near back door in need of repair.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in hand sink. CDI.. hand sink was cleaned out.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up and debris on handles of tall RIC

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 use bare hands to grab tortillas and placed on plate. CDI.. EHS educated staff on RTE food and bare hand contact to use some type of barrier. 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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on floor in WIC.. CDI .. Container was moved off floor. REPEAT

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed lids stored as clean in bins with water and food debris. CDI.. lids and bin were ran through dishwasher.

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 food stored in tin can in WIC..CDI..food was transferred to containers with lids. 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 and chip dishes.. CDI.. Dishes were being discarded.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food P.- Observed food employee change gloves after working with raw food but no hand wash when started to plate RTE foods. CDI..PIC had employee wash hands and don new gloves. 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 employee go into WIC with gloves on to grab RTE foods and raw shrimp. Used same gloved hands to close WIC go to grill and start to cook. CDI..PIC had employee wash hands and don new gloves.

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 unwrapped raw chicken in same container as raw wrapped beef in Tall RIC. CDI items were voluntarily discarded wrapped packages of beef that were wet from raw chicken were voluntarily discarded. 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. Observed several utensils, and lids with food debris. CDI PIC moved items to w/r/s. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Mole, Cooke beef, raw beef, chorizo, al pastor, Cheese sauce, sauce for fish tacos and raw bacon all above 41F please see temp chart. CDI Voluntarily discarded. EHS will return in 3days to check. 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 several shakers without labels.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pan of raw meat on floor in WIC also observed buckets of flour on floor in dry storage area Also observed pans of food in standing water in RIC

4-501.11 Maintain equipment in good repair. Observed Tall RIC cooler ambient temp at 55 repair tech called out to look at Tall RIC also observed stand water in RIC under prep unit. Water was wiped out at start of inspection. EHS went to check again and more water is at bottom of RIC. EHS had employee moved containers of food.

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 ground beef stored over raw steak. Storage order was corrected by PIC. CDI For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked ground beef from 2 days prior, shredded chicken and chicken broth from day before lacking date marks. PIC added date marks. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.12 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. Some areas of floors under cookline equipment accumulating debris. No points deducted.

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 metal pan of queso in WIC cooling from the day prior. Another smaller pan of the same batch was found cooling in RI at cook line. Both containers were above 41F and were not pulled out of refrigeration since being cooled. CDI: PIC voluntarily discarded small and large pan of queso. 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed queso cooling from the day prior in deep metal pan with lid secured. EHS discussed cooling methods with PIC. CDI: PIC voluntarily discarded queso. 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 .

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

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 in-use knife wedged in between lid and soiled side of prep cooler. CDI: PIC removed knife and took it to be W/R/S at 3-comp sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp over vegetables in WIC. CDI - Storage order was corrected by PIC. 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 stew beef and cooked beef in small containers in reach in with no date labels. CDI - PIC stated food was cooked sunday and most was sold out and the small amount left was moved into other containers. Date labels were added. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer in bin on bussing cart with no label. CDI - PIC had employee label sanitizer.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle in contact with ice. CDI - Scoop handle was moved out of ice.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on top of dish machine and in microwave. Needs cleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids missing on dumpster. Needs repair/replacement.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris on utensils stored as clean such as a metal pan and a pan for queso. Observed tape left behind on pans stored as clean. CDI - Items were moved to 3-comp sink to be cleaned. REPEAT. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed queso in steam table at 86F, beans at 54F, and rice at 88F. Cook had placed these items in steam table to hold without reheating them. CDI - Food was reheated to at least 165F. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beef at 48 F and chicken at 49 F in reach in cooler. CDI - Chicken was voluntarily discarded. REPEAT. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 pico cooling in WIC with lid on drop 0 degrees in 33 minutes. CDI - Lid was removed from pan. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility does not have test strips for QAC sanitizer at 3-comp sink. VERIFICATION REQUIRED.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed half wall in dish area is loose and edging piece is missing. Observed low grout in dish area and some broken floor tiles throughout. Needs repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed radio on top of cheese grating equipment. Radio needs to be moved to an appropriate location. REPEAT.

2-102.12 (A) Certified Food Protection Manager. Observed no one in the facility was a CFPM. REPEAT.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee bottle of tomato juice stored over salsas in reach in. CDI - Bottle moved.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed small salsa containers, beef, and other foods in WIC with no covers. Observed chips left uncovered. Needs to be stored protected.

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 food debris on knives, pans, and other utensils stored as clean. CDI - All items were pulled to be cleaned by PIC. REPEAT 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 sanitizer at 3 -comp sink is empty. CDI - PIC uses dishmachine for all sanitizing of dishes. PIC stated he has contacted sanitizer provider to refill sanitizer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed raw chicken in portioned bags in Reach in at 44 F. CDI - Chicken was voluntarily 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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed diced tomatoes cooling in WIC at 47 F and remain at 47 F after at 30 minutes. Tomatoes were filled in large pan and covered with plastic. CDI - Tomatoes were separated into 2 pans and left uncovered.

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 spice shakers with no label. Needs to be labeled.

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 cans stored with good cans in can rack. CDI - Dented cans were removed for use.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on top of keg. CDI - cloth was removed.

4-502.11(A) Maintain utensils in good repair. Observed broken chip container and rubber spatula. Needs disposal.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed no lids on the dumpsters. Needs repaired.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed radio on top of equipment. Radio needs to be moved to an appropriate location.

2-102.12 (A) Certified Food Protection Manager. Observed no one in the facility was a CFPM.

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 food debris on knife, cutting board, and ladle stored as clean. CDI - All items were moved to dish area to be cleaned. REPEAT. Points not escalated due to improvements in clean utensils.

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 spinach dip in reach in dated 7/5. CDI - PIC stated dip was made and frozen and had been placed in reach in to thaw yesterday. EHS asked PIC to add thaw date to container.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed diced tomatoes cooling in large pan in reach in. Observed shredded chicken cooling covered in plastic in reach in. CDI - Plastic was removed from chicken. Diced tomatoes were separated into two pans and moved to WIC to cool. REPEAT.

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 shrimp and other foods on the floor. PIC stated they received a delivery today and have been working to get food put away.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle in contact with dry rice.

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 vent cover off wall under prep table. Observed bottom corner of wall next to cooking equipment is damaged and has two holes. Needs repair. Points not increased because facility has been working to repair the items and did repair several tile. Manager stated they are scheduled to fix the edging this week. REPEAT.

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 dicer and several metal pans stored as clean with food debris on them. CDI - Utensils and pans were moved to be cleaned at 3-comp sink. REPEAT.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed plastic wrapped portions of chicken and beef in reach in at 46F and 47F respectively. Chef stated the meat was portioned last night and placed in reach in. CDI - Chicken and beef were voluntarily discarded. EHS advised PIC facility should be using the WIC to cool chicken and beef overnight and then moving food to the reach in cooler when it reaches temperature. REPEAT.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed chicken and beef were cooled individually wrapped in plastic in the bottom of the reach in unit. CDI - Meat was voluntarily discarded. PIC and EHS discussed using the WIC to properly cool food. REPEAT.

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

5-205.15 Maintain a plumbing system in good repair. Observed handsink next to dish area is leaking. Needs 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 vent cover off wall under prep table. Observed damaged floor tiles. Observed bottom corner of wall next to cooking equipment is damaged and has two holes. Needs repair.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed facility does not have procedures for a vomiting and diarrheal event. CDI- EHS provided PIC with state created procedures. EHS discussed with PIC the requirements for the procedures. REPEAT.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed spoon in handsink. CDI - Spoon was removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on large spoon and on plates for customers stored as clean. CDI - All utensils were moved to dish area to be cleaned.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed rice in WIC cooling from last night at 51 F. CDI - Rice was voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beef at 47 and chicken at 46 F in reach in cooler. CDI - Chicken and beef were raw and had been taken in and out of cooler for use. PIC moved food to the WIC to cool.

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 facility holding to-go salsas on time limits with no TPHC procedures and no time markers. VERIFICATION REQUIRED.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed rice cooling covered in a deep tightly packed container over night in WIC. CDI - Rice was voluntarily discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Saw a bug in kitchen reach in not used for food.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle in ice in ice bin at bar. REPEAT.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed a box of napkins on the floor in the storage room.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up in reach in units used to hold utensils. Needs cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone on prep surface next to steam table and plates. CDI - Phone was moved. REPEAT.

2-101.11 PIC shall be present during all hours of operation. -PF Observed PIC was not on site. An assistant manager was on duty at the facility but it was her first day and was not certified and did not have active managerial control of the processes in the kitchen.

2-102.12 (A) Certified Food Protection Manager. Observed no one in the facility was a CFPM.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed employee health policy did not include non-typhoidal salmonella. EHS sent PIC updated information for the EHP.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed facility does not have procedures for a vomiting and diarrheal event. EHS provided PIC with state created procedures. EHS discussed with PIC the requirements for the procedures.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw beef at 48 F and raw chicken at 46 F in reach in. Observed salsa at 44 in prep unit. CDI- Raw beef and raw chicken were put in ice baths to cool. Salsa 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 beef in reach in with no date label. CDI - Cook stated it was prepared yesterday and date was added.

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 ice.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone on prep table with spices.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on utensils and knives stored as clean. CDI - Items were moved to the dish area to be cleaned. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken and beef holding in reach in at 48F and stew holding in reach in at 45 F. CDI - Stew was voluntarily discarded. PIC stated the chicken and beef had been sitting out for a few minutes this morning and were moved to the WIC to cool.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed stew dated for 7/4 and beef dated for 4/11. CDI - PIC stated food had been frozen and was thawed overnight in the reach in. Stew was voluntarily discarded. Thaw date was added to the beef.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in dry storage area. EHS recommended contacting pest control.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris build up in gaskets of reach in coolers and on shelving of the coolers in units being used to store utensils.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones on shelf with dry goods.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored inside ice machine. CDI: Education provided and PIC removed beverage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener stored as clean soiled with food waste. CDI: PIC sent can opener to be W/R/S. Observed two knives and magnetic knife strip above prep table soiled with food waste. CDI: PIC sent knives to be W/R/S and cleaned magnetic knife strip. Observed knives and salsa pitchers stored as clean soiled with food waste on clean dish shelf. PIC stated facility no longer uses salsa pitchers- voluntarily discarded. CDI: PIC sent knives to be re-W/R/S. Observed bowl stored as clean on table above tortilla chip holder. CDI: PIC sent bowl to be W/R/S. REPEAT VIOLATION. 4-602.11 Clean the equipment and utensils used with non-TCS foods as required to avoid contamination. Observed several pieces of lettuce on inside of ice machine lid. CDI: Food employee cleaned lid.

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 rice being held above 41F in walk-in cooler. Product prepared on 04/21/21 and cooled overnight. CDI: Education provided and PIC voluntarily discarded product.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed rice cooled overnight in walk-in cooler in deep metal insert pans covered with lids. CDI: Education provided and PIC voluntarily discarded product. See violation #20 for more detail. Observed chicken and beef prepared today @12pm being cooled in 2-door refrigerator wrapped in sealed plastic baggies. CDI: Education provided, product unwrapped and moved to walk-in cooler for rapid cooling.

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 heavy food splash on wall above prep table.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed utensils in back hand sink. CDI: PIC moved utensils.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several metal insert pans and utenils stored as clean in dish area soiled with food waste. CDI: PIC sent items to be W/R/S. Observed dicer stored as clean on prep table shelf soiled with food waste. CDI: PIC sent dicer to be W/R/S. 4-702.11 Before Use After Cleaning - P Observed food employee rinse dirty dicer with spray nozzle at pre-rinse sink at dish machine and place dicer on clean dish shelf. Dicer never passed through dish machine. CDI: Education provided and dicer was W/R/S correctly.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a few plastic containers of spices(cumin, bay leaves, chicken broth powder, etc.) with no lids. CDI: PIC covered containers. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed two dented cans stored with cans in good condition. CDI: PIC removed can from storage and placed with bad product.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer towel stored on top of flip top on make table at cook line. EHS recommended a snaitizer buckets for cook line area. CDI: PIC moved sanitizer towels to sanitizer bucket.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a couple of scored cutting boards throughout facility. 4-501.11 Maintain equipment in good repair. Observed both gaskets torn on 2-door refrigerator at cook line. REPEAT VIOLATION. **Points not escalated due to improvements made.

5-205.15 Maintain a plumbing system in good repair. Observed leaking water at back hand sink when knee pedal is pressed to turn on water.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC on duty when inspection began was not certified as a Food Safety Manager.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. upon entry into kitchen found uncovered glass of soda on prep cooler. CDI- drink removed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: No paper towels at hand sink near dry storage. CDI- towels provided.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Found flan with mody growing on it in walk-in cooler. CDI- voluntarily discarded.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P: Tortillas in package laying in direct contact with lettuce in prep top. CDI- lettuce voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Walk-in cooler holding all food at 43F. Refer to temperature chart. Two door reaching with raw vegetables and raw protein holding raw protein 46F. Raw proteins cooked in both coolers cooked. Previously cooked foods voluntarily discarded. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Observed no date marking of RTE food in reach-in 2 door freezer. REPEAT.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: Thin probe thermometer showing LO battery. CDI- facility obtained new thermometer by end of inspection

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Ice scoops laying with handles down in ice bin.

4-501.11 Maintain equipment in good repair. Front face of ice machine mechanical housing missing. Dusty interior not contained. Door gasket torn in reach-in cooler. Water accumulating in bottom of salad prep cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two containers of salsa stored on the counter in an ice bath at 67F. CDI- PIC placed the two containers of salsa in a deeper pan with ice and water for more rapid cooling. REPEAT. **Points not escalated due to major improvements from the last inspection.**

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed five containers of spinach dip frozen in the freezer. There were no dates on the product. PIC stated that the dip is made and then frozen until it is needed. PIC stated that the dip was made three days ago and then placed in freezer. CDI- PIC dated all items to reflect 3/7.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle with an unknown chemical. PIC stated that the item was sanitizer. CDI- PIC labeled bottle

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnat in the kitchen near the dish washing area and dry storage area.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Present PIC has expired food safety certification.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee drink stored in kitchen. CDI- Drink removed.

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 rice cooling approx. 4 hrs in walk in cooler in two deep and tightly covered pans at 88-122 degrees. CDI- PIC voluntarily disposed of improperly cooling rice.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep cooler on cook line reading 47 degrees all TCS Foods inside were 47-50 degrees including lettuce, sour cream, TCS guacamole made with tomatillas, spinach dip, diced tomatoes and salsas (see temp chart) CDI- All TCS foods held 4 hrs or more were voluntarily disposed of by PIC. Two items (diced tomatoes and guacamole) that had been in cooler approx. 3 hrs were moved to walk in cooler to chill to 41 or below. Will give facility approx. 10 days to have prep cooler repaired. Observed two pitchers of TCS salsas stored in melted ice bath for 4 hrs at 65 degrees. CDI- PIC disposed of out of temp salsas and replaced ice in ice bath to replace with cold salsas.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed deep and tight covered pans in use to cool rice. CDI- Reviewed proper cooling methods with PIC. Rice voluntarily disposed of by PIC.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer in fridge, outside thermometer not working.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a lot of pans tight stacked while wet, on dish racks.

4-501.11 Maintain equipment in good repair. Observed one peeling rack in 2 door fridge on cook line and a few badly rusted racks in walk in cooler needing replacing or recoating soon.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed a lot of boxes accumulating on ground in dumpster area with cardboard dumpster over-flowing. Needs cleaning up.

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 a lot of water build up on floor of dry good storage room from what appears to be a ceiling leak. Have ceiling leak repaired ASAP. Water build up can lead to mildew/ mold in dry good storage room. Observed light cover in ceiling above 2 door freezer cracked and damged with a baseball sized hole in it, needs replacing.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed a couple items in walk in cooler, bucket of caldo and pan of cut tomatoes that were not covered. CDI- Items covered.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a number of foods in walk in cooler and 2 door cook line fridge at 43-45 degrees (see temp chart). As rule changed 1/1/19 and all foods were at least 45 degrees no points taken on this inspection. Ensure all cold holding equipment is capable of cold holding at 41 or less.

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 Observed a pan of bbq pork in walk in cooler with no date mark. CDI- PIC voluntarily disposed of bbq.

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 evidence that some foods are being cooled in deep 5 gallon covered buckets such as two day old salsa observed at 44 degrees in walk in cooler, and some foods were cooled in deep 4-6 inch deep covered pans that were 43 degrees since yesterday. As rule changed to require foods to be cooled to 41 or less, facility must use proper cooling methods to ensure proper cooling. CDI- Reviewed proper cooling methods with PIC.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Present PIC not food safe certified.

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 food prep employee handling peeled avocados with bare hands. CDI- PIC had avocados voluntarily disposed of, employee washed hands and put on gloves. Observed a server handling fresh cooked chips with bare hands while placing in chip warmer. CDI- Chips re-fried above 165 and server used scoop to handle chips.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed a number of foods (beans, rice, chicken, ground beef, etc) partially heating in the steam table below 165 for approx. 45 minutes until kitchen Mgr. could fully reheat on stove. Recommend not using steam table for reheating as it is for hot holding, Best practice is to fully reheat to 165 min with proper reheating methods (ie. stove, oven, microwave, etc) and use the steam table for hot holding foods at 135+. CDI- All foods observed to be properly reheated on stove above 165.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one pan of queso in prep cooler with cooked TCS jalapenos inside that was two days past the 7 day required shelf life. CDI- PIC voluntarily disposed of queso.

3-302.15 Wash fruits and vegetables prior to use. Observed un-washed avocados being peeled. Instructed PIC to be sure avocados are washed before prep.

4-501.11 Maintain equipment in good repair. Observed "Superior" two door fridge with badly torn gaskets, needing replaced.

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 FRP frames at half-wall in dish area separating, needing some repair.

42 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.. Observed pans wet stacked on the drying rack. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean interior and exterior surfaces of equipment including door handles.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed to floors underneath, between and behind equipment.

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 salsa rojoas cooked this morning at 9:00 am at 53F in the walk-in cooler. CDI-product voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed a covered dense bucket of salsa rojas cooling in the walk-in cooler since 9 am at 53F. CDI-product voluntarily discarded

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed an excessive amount of fruit flies present in the dry storage area and intermittently throughtout facilty. Placed a phone call to The Pest Control Authority to advise of need to increase extermination efforts.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee filling sanitizer buckets at the handwashing sink. CDI-by instruction.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over salsa in the walk-in cooler. CDI-eggs relocated to a lower shelf.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards scored and discolored.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed several broken floor tiles near the main cook line. Observed an unfinished floor in the dry storage area. Observed floor in main lobby in need of sealing.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over cooked chicken in the walk-in cooler. CDI-produce relocated REPEAT 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several pans of cooked ground beef not covered in the walk-in cooler. CDI-product covered. REPEAT

4-501.11 Maintain equipment in good repair. Observed handwashing sink with a leak (water being collected in a bucket). Repair immediately.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over sauces and cooked chicken in the walk-in cooler. CDI-produce relocated 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several containers of sauces not covered in the walk-in cooler. CDI-product covered.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed frier basket and bar spoon stored in handsinks. CDI items relocated.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed spices and chips stored uncovered/unprotected. CDI items covered.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shrimp, cheese and breaded fish sauce above 45F. See temperature chart for temperature observations. CDI shrimp placed on ice bath to rapidly cool. Cheese and breaded fish sauce voluntarily discarded.

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed employee medication stored above hot holding unit. CDI medication relocated.

3-501.13 Use approved thawing methods. Observed bacon and chile rellenos thawing at room temperature. CDI bacon placed back in reach-in freezer. Chile rellenos placed in walk-in cooler to properly thaw.

3-304.13 Linens and Napkins, Use Limitations - C Observed cilentro and onions stored direct on absorbent cloth.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer for wet wiping cloths soiled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet in two areas of storage in kitchen.

4-501.11 Maintain equipment in good repair. Observed dish racks in disrepair.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce above ready-to-eat sauces. REPEAT VIOLATION. CDI ITEMS RELOCATED.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer soiled. Observed pan lids soiled. CDI items moved to dish area to be washed. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in kitchen and bar soda gun collecting black and pink residue.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cheese dip hot holding below 135F. CDI cheese dip 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 spinach dip, chile relienos and shredded chicken without date mark. CDI items labeled.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash cans provided at 2 handsinks in kitchen.

2-101.11 PIC shall be present during all hours of operation.-PF Observed no certified food protection manager on site during inspection. Certified manager arrived while EHS was typing inspection; unable to accept.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce such as mushrooms and tomatoes above ready-to-eat sauces and soup.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several plates stored as clean with food residue. Observed can opener collecting food residue. REPEAT VIOLATION. CDI items taken to dish area. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed large number of dishes stored in dish area from night before. CDI employees began washing dishes.

3-501.13 Use approved thawing methods. Observed shrimp thawing in standing water. CDI employee placed shrimp in container and turned cold water on to flow over product.

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

4-501.11 Maintain equipment in good repair. Observed several broken and melted frier baskets. Observed chopper handle missing, employees using papertowel as handle. REPLACE BROKEN EQUIPMENT. 4-101.19 Nonfood-Contact Surfaces - C. Observed wood unsealed above plate storage area near prep line.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces such as handles and doors of equipment collecting food residue.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observced grout missing between tiles. 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 food and debris buildup under equipment and in dry storage room. 6-501.114 Maintaining Premises, Unnecessary Items and Litter - C. Observed items unnecessary to the operation stored in dry storage room.

2-101.11 PIC shall be present during all hours of operation.-PF Observed certified food protection manager on site during inspection.

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 employee rinse off hands in prep sink. CDI employee instructed to properly wash hands in handsink. Employee proper washed hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener soiled. CDI can opener taken to dish area to be cleaned. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting black and pink debris.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed cheese dip being reheated in hot holding unit. CDI cheese was discarded. Proper reheating procedures explained to operator. VERIFICATION REQUIRED.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one taco, mole sauce and red sauce hot holding below 135F. CDI items discarded. PIC stated hot holding unit is broken. PIC instructed not to use hot holding unit until repaired. VERIFICATION REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salsa and meat on prep table out of temperature control above 45F. Observed lettuce, cheese, sour cream, green salsa, tomatoes and pico de gallo in cold holding unit above 45F. PIC contacted maintenance for cooler repair. CDI items discarded. VERIFICATION 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 several pans of beans, chicken, salsa and cheese prepared yesterday not date marked. CDI items labeled during inspection.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf PIC could not provide thermometer. VERIFICATION REQUIRED.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed excessive fruit flies and flies throughout facility. Facility should clean and obtain pest control treatment.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on prep surfaces and employee aprons. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on floor. REPEAT VIOLATION.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed equipment throughout facility stacked wet. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed utensil stored in rusted container collecting debris.

4-501.11 Maintain equipment in good repair. Observed rusted shelves in equipment and under prep tables throughout facility. Observed 5 handles of reach-in cooler and freezer broken. Observed chest freezer severally rusted and peeling. Observed split gaskets on reach-in coolers. 4-101.19 Nonfood-Contact Surfaces - C. Observed exposed wood on both sides of serving window. Seal/Cover wood.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces of equipment soiled; shelves, handles, equipment ledges, gaskets, etc.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed spring on spray arm at dish machine broken allowing spray arm to fall below flood rim. VERIFICATION REQUIRED. 5-205.15 Maintain a plumbing system in good repair. Observed handsink near dish area leaking.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed dumpster area collecting heavy grease and rubbish debris..

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 several broken floor tiles. Observed duct tape covering outlet near prep table. REPEAT VIOLATION.

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 taco shells being handled with bare hands today- taco shells discarded to correct.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed refried beans that had not reached 165F or more before being placed on the steam table that was not totally heated up yet. Beans reheated again today to correct(see chart).

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 queso that had cooled overnight and still had not fallen below 45F today- discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed oregano in a container stored on the floor- picked up during inspection. Observed spices in the back uncovered this morning- lids put back on them for protection.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed a sanitizer bucket stored on the floor today.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed shelving used to store togo containers soiled today. Observed white togo cups with soot or some other soil on them today- discarded today and new ones opened to correct.

4-501.11 Maintain equipment in good repair. Observed a rusted oven door today that needs to be replaced. Observed ceran wrap on the airdrying rack today that is not easily cleanable. observed duct tape around outlets today that is not easily cleanable. Observed ceran wrap on the spray arm today.

Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Regrout floor where it is missing and allowing standing water. 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 floor and floor drain at the wait staff area and clean the floor under the ice machine.

2-301.14 Wash hands after activities that contaminate them.-P Observed an employee dispense chicken and pat it down using his gloved hands before getting clean dishes and handling a togo plate. Employee stopped to wash hands to correct today. Spatulas sent back to be rewashed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up inside of the top portion of the ice machine today- VR in 10 days. Observed the blender and cheese shredder with debris on them today as they were stored clean- both sent back to be properly washed.

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 horchata not date marked today- back dated to correct.

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. -Pfl Observed lettuce cooling in a deep portion, inside of a tightly covered plastic container. Lettuce portion thinned down and ice added to quickly cool product.

3-501.13 Use approved thawing methods. Observed beef and jalapenos thawing at room temperature today. Put under cold, continuously running/draining water today to correct.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter on the ground and wooden palets today.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed an uncoated bulb in the 2 door reach in cooler today.

2-101.11 PIC shall be present during all hours of operation.-PFObserved no certified PIC onsite upon arrival and there was prep taking place.

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 beans and queso that was made last night still at >45F. Discarded today by PIC.

7-201.11 Store toxic materials to avoid contamination. -PObserved bleach stored directly next to tomato prep today. Bleach moved to correct.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed queso that was tightly covered and stacked upon one another today. Both the beans and queso were stored in deep portions today.All discarded during inspection to correct.

6-501.111 Keep the premises free of insects, rodents, and other pests.Observed flies and gnats in the faclity today. Recommend providing a covered container for soiled linen.

Clean Walk in racks.4-602.13 Nonfood Contact Surface

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed palets and other debris on the ground around dumpsters today.

PIC must have passed an ANSI certified, proctored manger's food saftey exam. No one present today with the certification today- must be present during prep, service, and clean up.2-102.12

Observed no hot water in the women's restroom today. Provide at least 100F water at the handsink.VR in 10 days.5-205.11

Observed raw chicken and raw shrimp stored over guacamole today in the make table- spillage was in guac. and therefor was discarded to correct.Observed raw bacon over whole muscle intact beef steaks today- moved to bottom to correct. Observed ground beef stored over whole muscle intact beef- ground beef moved below beef steaks today.Store foods by FCT, with all RTE foods stored above all raw animal foods.3-302.11

Observed build up inside the top of the ice machine today where ice is made. This must be clean to sight and touch. Ice unit cleaned and sanitized during inspection to correct.4-601.11 (A)

Observed leftover queso in the crock pot today at <135F. Reheat foods rapidly to 165F or more on approved equipment such as the stove or microwave. Queso reheated to 165F in the microwave today to correct.3-403.11

Observed the disclosure that the foods are offered undercooked on most of the menus today but not all of them. Observed one menu item that has undercooked steak offered but it has not asterick next to the menu item. PIC and EHS discussed these requirements during the inspection.3-603.11

Observed tomatoes that had just been sliced cooling in a covered container in the make table. Use approved methods and equipment to cool foods rapidly.Tomatoes placed into WIC uncovered today to correct.

Observed a clothe towel used to wipe down the counter and then was stored on the counter. Observed food service employees with clothe towels around their waist today. Keep wiping clothes stored in a saniitzer if they are being used.3-304.14

Observed a lemon squeeze that had peeling paint today- discarded by PIC to correct. Food contact surfaces must not impart materials to the food.4-501.11

Clean WIC racks and WIC fan.4-602.13

Food must be from an approved source. Observed tamales that had been made at a residence and brought in- discarded by PIC to correct. 3-201.11

Chlorine sanitizer must be 50-100ppm to be effective. Observed <50ppm at the dishwasher today. Primed the dish machine and rewashed some dishes to correct. Discussed with PIC the need to prime after the dishmachine has not operated for a while. 4-501.114Food contact surfaces must be clean. Observed food debris on the tomato chopper and the cheese shredder today. Both sent to be rewashed to correct today.4-601.11

Observed two large containers of queso today in the WIC that had been made 2 days ago and was still at 46F when all other foods in the WIC were holding at 43F. Foods must be cooled from 135F down to 70F in the first two hours and down to 45-41F or less in the next four hours. Cheese had not reached this temp. in the time frame required and was discarded by PIC today. 3-501.14

Provide a disclosure that items on the menu are offered undercooked. This statement, "Items offered cooked to order" or "Items offered undercooked" should be above the health statement that is on the menu.Provide a disclosure and reminder on the lunch menus- none present on these menus today.3-603.11

Keep all chemical bottle correctly labeled. Observed grill cleaner in an unlabeled spray bottle today-labeled by employee today to correct7-102.11Store chemicals below/seperate from all food, food contact surfaces, clean linen, and single use articles. Observed insecticide spray stored next to single use articles today in the dry good room- chemical moved to approved chemical storage today to correct.

Observed cooked chicken cooling in the WIC today in a large portion. Chicken placed into 3 different metal pans today to reduce the amount of product in one container and placed those uncovered into the WIC to finish cooling. According to PIC, the queso is set on the counter to cool before being placed into the WIC in the large plastic buckets. Discussed with PIC the need to place this product on ice, stir the product, use an ice paddle, or place in shallow metal pans uncovered in the WIC to quickly cool. 3-501.15

5-205.11 Using a Handwashing Sink-Operation and MaintenanceHandsinks must be provided with hot and cold water that can be maintained at 100F or more. Observed hot water at the kitchen handsink today at 88F. VR in 10 days to verify repair.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationKeep raw animal foods separate and/or below all RTE foods. Observed raw beef stored over beans in the WIC today- rearranged during inspection. Raw animal foods must also be separated by final cook temperature, with all poultry on the bottom. Observed raw chicken stored over beef steak today in the make table- rearranged during inspection.Observed a cutting board that had debris from peppers, onions, cooked beef, and raw chicken. Chef was asked which foods were prepped in which order and he stated that the veggies, raw chicken, and then cooked beef were cut on this board- sent to be washed, rinsed, and sanitized today. Recommend to use separate cutting boards for raw animal foods vs. RTE foods(cooked steak and veggies). If the same cutting board must be used then the raw chicken would have to be cut last.Observed foods uncovered in the WIC today- beans, chicken broth, cheese, cooked beef, and one seasoning today- covered during inspection to correct. If these items had been cooling overnight, then cover them the next morning after the cooling process is over.

.3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate PathogensA consumer advisory is required for any foods offered under cooked. Currently the eggs in the Juevos Ranchero are offered undercooked and need to be asteriked on the menu with a corresponding health statement at the bottom of the page. No disclose sure and reminder on the menu today. Provide proof that the steaks offered undercooked are 'whole muscle, intact beef', and if they are not, asterik them as well. Pick from one of the three for the health statement: 1) Regarding the safety of these items, written information is available upon request; 2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; 3)Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of | foodborne illness, especially if you have certain medical conditions. •3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens

6-501.111 Controlling PestsObserved pests today in the facility. Pest management company has been contacted about this issue. Be sure to keep cleaning drains well and under equipment. Also, recommend to seal off any cracks or crevices that are good harborage areas.

3-305.11 Food Storage-Preventing Contamination from the PremisesObserved tortillas stored next to an open employee drink today. Employee drinks must be stored with a lid and where they cannot contaminate food, food contact surfaces, clean utensils, to-go materials, or clean linen. Drink discarded today to correct.Observed toothbrush and toothpaste stored on a prep table today that had an open dry good stored below that prep surface. Employee items must be stored like drinks described above.

3-304.14 Wiping Cloths, Use LimitationWhen not in-use, store wiping clothes in sanitizer. Observed a clothe towel around an employee's waist today.

4-602.13 Nonfood Contact SurfacesClean blender bases, WIC racks, and chest freezer.

PIC must have passed an ANSI approved, proctored food safety exam. Points will not be deducted until Jan. 2014.

All employees must know the big five illnesses and the symptoms that would restrict/exclude them from work. PIC must know when to restrict/exclude employees and when to bring them back to work after they are feeling better. Handout in english and spanish provided today.

A consumer advisory is required for any foods offered under cooked. Currently the eggs in the Juevos Ranchero are offered undercooked and need to be asteriked on the menu with a corresponding health statement at the bottom of the page. No disclosesure and reminder on the menu today. Provide proof that the steaks offered undercooked are 'whole muscle, intact beef', and if they are not, asterik them as well. Pick from one of the three for the health statement: 1) Regarding the safety of these items, written information is available upon request; 2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or egggs may increase your risk of foodborne illness; 3)Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of | foodborne illness, especially if you have certain medical conditions. •3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens

7-102.11 Common Name-Working ContainersKeep chemicals labeled. Observed two bottles of grill cleaner not labeled today- corrected by PIC.

Observed multiple flys in the kitchen today. Observed the fly light not in operation due to a burnt outlet- get the fly light working. Reduce the amount of time the backdoor is propped open or provide a screen door to allow air flow while excluding pests.

Food must be stored at least 6" off of the floor. Observed a box of steaks and onions of the floor today. Picked up during inspection.Observed employee phone cord in a chili powder today- keep dry goods in a sealable container- product discarded today3-305.11 Food Storage-Preventing Contamination from the Premises

4-602.13 Nonfood Contact SurfacesClean WIC racks, chest freezer, and inside bar coolers.