EL PAISANO

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw tilapia stored above menudo in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Employee corrected storage order. // 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Raw chicken stored above raw beef in upright cooler. Do not store raw chicken above raw beef. CDI - Employee corrected storage order. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Salsa, cheese, and chicken measured 46-50F in upright cooler. Employee stated he moved the food from the walk-in cooler 2 hours ago. CDI - Employee moved items to walk-in cooler to cool. Repair cooler before using for TCS foods. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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 The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Nearly all TCS RTE foods in walk-in cooler (chicken, menudo, soup, chicken wings, etc.) were not labeled with prep date. TCS RTE foods must be labeled with prep date, and used or discarded within 7 days. CDI - Employee placed prep dates on items that were within 7 days and discarded out of date items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floor/wall/ceiling damage throughout kitchen. Repair physical facilities where needed. REPEAT

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

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). Hot dogs and ham in upright cooler were missing date labels. TCS RTE foods must be labeled with prep date, and used or discarded within 7 days. CDI - PIC placed date labels on items. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Shelves rusted in upright cooler. Grate missing in walk-in cooler. REPEAT // 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Replace domestic blenders with commercial equipment. REPEAT

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floor, wall and ceiling damage in areas of kitchen. Repair physical facilities. REPEAT // 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Old coolers and other items that are broken and not in use need to be repaired or removed from establishment. REPEAT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC with active ANSI food protection manager certification arrived at end of inspection. PIC with active ANSI food protection manager certification must be present during all hours of operation. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Opened package of ham, opened package of hot dogs, and bag of pulled chicken in upright cooler missing prep date labels. Salsas in other reach-in cooler missing prep date labels. TCS RTE foods must be labeled with prep date, and must be discarded or used within 7 days of preparation. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Roaches observed around 3-compartment sink, near chip warmer, and on dish machine. Establishment needs to increase frequency of pest control treatments to free the establishment of pests.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet wiping cloths were being stored in prep sink. Store wet wiping cloths in sanitizer solution when in between uses or place in soiled linen container to be washed. 0 pts.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Blenders in kitchen are for household use only. Acquire commercial blender and remove domestic blenders from establishment. // 4-501.11 Maintain equipment in good repair. Shelves in upright cooler are rusted and need to be replaced. Grate missing in walk-in cooler (REPEAT). 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floor and wall damage present throughout kitchen. REPEAT // 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Floors and walls need to be cleaned throughout, especially underneath equipment. REPEAT // 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Remove broken equipment that is no longer used, such as the 2 sandwich coolers and the cheese grater.

2-101.11 (A) PIC shall be present during all hours of operation. - PF - PIC not present at beginning of inspection. - CDI - PIC arrived during inspection.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - PIC with CFPM not present upon EHS arrival. - CDI - PIC with CFPM arrived during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/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 chicken wings in WIC and salsas in glass door RIC lacking date mark labels. All other food items observed properly date marked. - CDI - PIC date marked items appropriately. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

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 yellow squeeze bottle, ziplock bag of spices, and spices shaker unlabeled. Label.

3-302.15 Wash fruits and vegetables prior to use. - Observed avocados with stickers present stored for service in flip top portion of prep unit. Ensure avocados are washed, with the stickers being removed during the washing process, prior to placement in unit for service.

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. - REPEAT - Observed cardboard underneath deep freezer near three compartment sink. Remove cardboard. Also observed wood shelving underneath steam table. Seal or remove wood. 4-501.11 Maintain equipment in good repair. - REPEAT - Observed reach-in cooler to be broken. No TCS items stored in RIC during visit. Repair or replace.

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. - REPEAT - Observed food residue and debris buildup on the interior of inoperable reach-in cooler, bottom of reach-in freezer, and interior of flip top prep unit. Clean and increase cleaning frequency to maintain clean.

5-205.15 Maintain a plumbing system in good repair. - REPEAT - Observed hot water faucet on right hand side of three compartment sink to be inoperable. Hot water is available on the left hand side of the three compartment sink. Repair so that hot water can be provided to all three bays of the sink. Also observed leak at three compartment sink faucet on left side as well as in pipes underneath the sink. Repair all leaks.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - REPEAT - Observed wall and floor damage throughout facility, including at entrance of WIC and interior flooring of WIC. Repair all damaged areas. Observed vents missing in WIC. Replace vents to prevent possible contamination. Observed paint peeling from ceiling and from walls near three compartment sink. Repair. 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. - REPEAT - Observed walls and floors in need of cleaning throughout facility with emphasis underneath three compartment sink and across from microwave area. Clean and increase cleaning frequency to maintain clean.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf - Observed multiple dishes stored clean to be visibly dirty. Mole sauce had accidentally spilled from shelving above onto clean dishes. - CDI - PIC moved dishes to dish machine area to be cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-101.19/4-202.16 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. - REPEAT - Observed aluminum foil lining shelving on cook line. Remove. 4-501.11 Maintain equipment in good repair. - Observed reach-in cooler to be broken and awaiting part to replace fan. Repair or replace.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed food residue and debris buildup on the interior of inoperable reach-in cooler and bottom of reach-in freezer. Clean and increase cleaning frequency to maintain clean.

5-205.15 Maintain a plumbing system in good repair. - Observed hot water faucet on right hand side of three compartment sink to be inoperable. Hot water is available on the left hand side of the three compartment sink. Repair so that hot water can be provided to all three bays of the sink.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - REPEAT - Observed litter and debris buildup in dumpster enclosure. Remove. *NOTE: No point deduction increase due to improvement noted since previous inspection. PIC stated trash company is supposed to remove trash two times per week but only came once in the last two weeks. PIC stated he has contacted trash company to rectify issue.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - REPEAT - Observed wall and floor damage throughout facility, including at entrance of WIC and interior flooring of WIC. Repair all damaged areas. Observed vents missing in WIC. Replace vents to prevent possible contamination. Observed paint peeling from ceiling and from walls near three compartment sink. Repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed walls in need of cleaning throughout facility with emphasis underneath three compartment sink and across from microwave area. Clean and increase cleaning frequency to maintain clean.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. - Pf - Observed multiple priority violations during inspection including handwashing issues, dishes not being properly sanitized, improper cooling, and improper toxic substance storage. EHS discussed need for improvement in active managerial control with PIC. - VR - Verification required within 10 days to ensure improvement in active managerial control has occurred in facility. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed hot water at the only handsink in the kitchen to be at 150F. Cold water does not work at the handsink. Water is too hot to allow for proper handwashing as required. - CDI - Handsink repaired to allow for cold water to be supplied and proper handwashing to be possible. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf - Only one handsink is provided in the entire kitchen. Water at handsink observed to be too hot to allow for convenient use by employees. - CDI - Cold water supplied to handsink to allow for proper handwashing while EHS present.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P - Observed chlorine sanitizer concentrations of 10ppm at dish machine. - CDI - PIC changed tubing for sanitizer. Observed concentration of 100ppm chlorine. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. - P - Observed chicken wings at 106F while cooling in RIF at 6:06PM. Per PIC, chicken wings were placed in RIF to cool at 4PM. Therefore chicken wings did not meet required cooing parameters. - CDI - PIC voluntarily discarded chicken wings. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. - Pf - Observed no date mark labels on any TCS foods stored in facility. Per PIC, all TCS items were prepared Monday or Tuesday. PIC date marked all items appropriately. - VR - Verification required within 10 days to ensure a proper date marking system is in place. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P - Observed one spray bottle of glass cleaner stored on top of prep unit directly above herbs. - CDI - PIC removed glass cleaner from food prep area.

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 pan of chicken wings in multiple layers cooling in RIF not meet required cooling parameters (see violation #20). EHS recommends allowing chicken wings to cool on prep table until no longer steaming and then placing chicken wings in the RIF in a thin, single layer with bags of ice directly on top of wings. Monitor cooling every 30 minutes to an hour to ensure cooling parameters are met. - CDI - PIC voluntarily discarded chicken wings. 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. - Pf - REPEAT - Observed large quantity of raw meat thawing at ambient temperature in prep sink. No running water observed running over raw meats. - CDI - PIC moved items to WIC to continue thawing. *NOTE: Risk control plan will be implemented at next routine inspection if issue persist.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. - Pf - No functioning thin probe thermometer available in facility. - VR - Verification required within 10 days to ensure a thin probe thermometer has been obtained.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed live roaches throughout facility and inside of ice machine. PIC provided documentation of a licensed pest control operator that visited the facility today. PIC stated pest control operator is scheduled to return on Monday. Continue frequent pest control visits until roach issue is under control. PIC turned off ice machine to be emptied and cleaned.

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 cardboard lining flooring of WIC and shelving for storage of canned foods. Remove cardboard.

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 and debris buildup in dumpster enclosure. Remove.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - REPEAT - Observed wall and floor damage throughout facility, including at entrance of WIC and interior flooring of WIC. Repair all damaged areas. Observed vents missing in WIC. Replace vents to prevent possible contamination. Observed paint peeling from ceiling and from walls near three compartment sink. Repair.

6-303.11 Provide required lighting intensity. - Observed 0 foot candles of lighting in WIC when door is closed. PIC stated there is currently no way to have the light on while the door is closed. Install additional lighting if necessary to allow at least 10 foot candles in all portions of walk-in cooler without the door having to be open.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - REPEAT - Observed raw beef stored above ready-to-eat tortillas in RIC. - CDI - PIC moved tortillas above raw beef. 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 chicken stored above raw shrimp and raw beef in RIC. - CDI - PIC moved raw chicken to bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed various TCS items holding above 41F in the WIC, RIC, and flip top prep unit (see temperature chart). PIC voluntarily discarded all items holding in units for more than 4 hours. PIC moved items not in units for more than 4 hours to properly functioning RIC. PIC agreed to voluntary closure. - VR - Verification required within 3 days to ensure units have been repaired. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.13 (A), (B), (C ) Use approved thawing methods. - Pf - REPEAT - Observed large quantity of raw meat thawing at ambient temperature in prep sink. No running water observed running over raw meats. - CDI - PIC moved items to RIC to continue thawing.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - REPEAT - Observed wall and floor damage throughout facility, including at entrance of WIC and interior flooring of WIC. Repair all damaged areas. Observed vents missing in WIC. Replace vents to prevent possible contamination. Observed paint peeling from ceiling and from walls near three compartment sink. Repair.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - Observed raw beef stored above hotdogs in lowboy portion of flip top prep unit as well as raw beef and raw chicken stored above limes in RIC. - CDI - PIC corrected storage order by placing raw meats below RTE items. No visible contamination present. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed various TCS items in WIC holding above 41F (see temperature chart). Per PIC, most items had been moved out of unit for prep between 4-5PM. PIC also stated WIC door is opened frequently between 4-6PM for food prep purposes. - CDI - PIC voluntarily discarded all items holding above 41F that had not been moved for prep. PIC moved all other items holding above 41F used for prep to freezers to rapidly cool. *NOTE: Ambient temperature of unit read 37F. Therefore, EHS believes cold holding issues are related to behavioral issues and not equipment malfunction. Long term compliance follow up visit to be made to assess cold holding in facility. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. - Pf - Observed no date mark labels on any TCS items stored in WIC. Per PIC, items were all prepped on Monday. EHS allowed PIC to date mark items. - VR - Verification required within 10 days to ensure a date marking system is properly in place. All items lacking a date mark at verification visit will be discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (A), (B), (C ) Use approved thawing methods. - Pf - Observed large package of beef thawing at ambient temperature on drain board of two compartment prep sink upon arrival. Per PIC, beef had been placed there about 15 minutes prior for thawing purposes. - CDI - EHS discussed approved thawing methods options with PIC. PIC directed employee to place beef in tub under cold running water in prep sink to continue thawing.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - REPEAT - Observed wall and floor damage throughout facility, including at entrance of WIC and interior flooring of WIC. Repair all damaged areas. Observed vents missing in WIC. Replace vents to prevent possible contamination. Observed paint peeling from ceiling and from walls near three compartment sink. Repair.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. - P - Observed chicken wings dated 09/26 (2 days prior) holding at 45-46F in WIC. Per PIC, employees prepped food on Tuesday but facility was not open for service that day. PIC stated wings have not been removed from WIC since placed in WIC on Tuesday to cool. Therefore, chicken wings missed required cooling parameters. - CDI - PIC voluntarily discarded chicken wings. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. - Pf - Observed open packages of deli ham and hotdogs thawing in reach-in cooler lacking date mark labels. Ensure commercially packaged items are dated the day they are opened, the day they are frozen, and the day they are pulled from the freezer to thaw. Per PIC, items were pulled to thaw today and had only been opened one day prior to being frozen. - CDI - Education provided. PIC date marked items appropriately. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf - Observed chicken wings cooling in a covered, large, metal pan in the walk-in cooler. Do not cover items while actively cooling. Ensure items are monitored while cooling to ensure cooling methods are sufficient to allow the product to meet required cooling parameters. - CDI - Education provided. PIC voluntarily discarded chicken wings due to not meeting required cooling parameters (see violation #20). For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. - Observed broken WIC. No capacity issues observed during inspection. WIC will need to be repaired if capacity issues arise. 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 cardboard used to line shelving under deep freezer near three compartment sink. Remove cardboard.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - REPEAT - Observed wall and floor damage throughout facility, including at entrance of WIC and interior flooring of WIC. Repair all damaged areas. Observed vents missing in WIC. Replace vent to prevent possible contamination. Observed tape used to affix three compartment sink to wall. Remove tape and use caulk to affix sink to wall. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed walls in need of cleaning near three compartment sink. If unable to remove black buildup on FRP board in this area during cleaning, replace FRP board.

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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of sanitizer without label. CDI: PIC labeled item

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects throughout facility especially in dish area.

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 aluminum foil lining shelving inside prep unit and below prep table.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility without test strips for bleach. VR required within 10 days.

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 reach in cooler with food debris. Clean as needed

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed warped FRP wall that separates kitchen and dishwashing area, and damaged wall near dish machine. Repair.

Repeat: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed certification without certification.

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 dish washer sanitizer concentration at 0ppm. Observed full container but no sanitizer pumping through line during operation. Facility to use 3 compartment sink until equipment is repaired. Verification required.

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 cooked chicken wings cold holding above 41F at WIC with date mark of 10/31. CDI, item discarded by PIC.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed can of household Raid at employee bathroom restroom. CDI, item discarded by PIC.

Repeat: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies at restrooms and dishwashing area. Observed back door left open during inspection. EHS advised PIC to keep outer openings closed to avoid attracting pests.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed peeling ceiling at dish washing area, warped FRP wall between kitchen and dishwashing area, and loose tile coving at customer restrooms. Need repaired.

Repeat: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC without certification.

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 concentration at 0 ppm. Observed empty bottle of sanitizer. CDI, empty bottle replaced, observed concentration at 50 ppm.

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 no label on container of pozole. PIC states item was cooked on Sunday. CDI, item discarded by PIC.

Repeat: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roaches under prep sink. Observed flies in kitchen and restrooms. PIC states facility was treated a few weeks ago. EHS recommended that staff try to maintain facility clean to avoid attracting pests and to increase pest control visits.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented can stored for retail use. CDI, item discarded by PIC.

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 utensils stored in soiled metal container. CDI, items removed for Wash/Rinse/Sanitize.

4-501.11 Maintain equipment in good repair. Observed leaking ceiling inside walk in cooler. Need repaired.

Repeat: 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed grease build up at vent hood. Need cleaning.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed large amount of waste around dumpster. Need cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed soiled floors under prep tables. Need cleaning.

Repeat: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC with out certification.

Repeat: 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures. PIC states owner has copies but doesn’t know where he left them.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed no shell stock for oysters. PIC states establishment kept the tags but were probably discarded on accident during cleaning. EHS advised PIC to store tags in safe place where they are accessible.

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

Repeat: 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.Observed grease build up at vent hood. Observed outside of metal containers soiled with sticker residue. Need cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed open drain in mens bathroom where flies are coming out of. Need repaired/sealed. 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 damaged ceiling above walk in cooler. Need repaired.

Repeat: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC without certification.

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

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink in kitchen. CDI, soap provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at women’s and men’s restrooms. CDI, paper towels provided.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed traps with roaches. CDI, items 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 grease build up at vent hood. Need cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed leaking pipe in bathroom kitchen. Need repaired.

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed rusted out hole on side of dumpster. Need replaced. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed litter and broken glass behind dumpster. Need cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged/peeling baseboard at women’s bathroom. Need repaired.

Repeat: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without food safety manager certification.

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 no change in cooling temperature for lettuce. CDI, item placed in ice bath at walk in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced and sliced tomato cold holding above 41F. PIC states tomatoes were prepared at 4 PM. Observed prep unit internal temperature of 54F. CDI items moved to walk in to cool. PIC states service request will be made to repair unit. PIC states tomato and lettuce are the only TCS items stored at prep unit. Facility will hold tomato and lettuce on ice until unit is repaired. Verification required.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed no date mark on refried beans, chicken wings, chicken soup, and salsa. PIC states items were cooked and prepared on Tuesday. CDI, items date marked.

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 lettuce cooling in covered container. PIC states lettuce was cut at 4PM then placed in walk in cooler. CDI, lettuce placed in ice bath in walk in cooler. Item temperature cooled to 44F by end of inspection.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored up against stained wall. Observed clean metal containers stored on soiled shelves. CDI, items removed for Wash/Rinse/Sanitize.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on gaskets of reach in cooler. Need cleaning.

Repeat: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without CFPM certification.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at men’s restroom. CDI, paper towels provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed black build up on interior of ice machine contacting ice. Need cleaning. Verification required.

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

Repeat: 4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed water leaking from ceiling of walk in cooler. Observed water coming from leak on the roof. PIC states water in walk in comes from leaks on the roof when it rains. Observed water leaking in the middle of walk in and not on food. Need repair.

4-602.13 Nonfood Contact Surfaces - C Observed grease build up on outside of metal containers. CDI, removed for Wash/Rinse/Sanitize.

Repeat: 2-102.12 Certified Food Protection Manager - C Observed PIC without food protection manager certification.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several dirty dishes stored as clean and plate with dead cockroach. CDI, all plates removed for cleaning.

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 lettuce in walk in cooler not cooling at an adequate rate. CDI, lettuce put in ice bath an moved to walk in cooler.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce, cheese, and sliced tomato in prep top cold holding above 41F. PIC states that lettuce and tomato were cut and prepared at 4PM today and cheese had been in the unit since Sunday. Internal temperature of unit read 53F. Cold holding unit not maintaining proper temp at lowest setting. PIC called in service request for unit. PIC stated they don't work out of the unit often due to low number of customers. No other TCS foods or raw meats found in unit. CDI, lettuce and tomato moved to walk in cooler to cool. Both items temperature at 41F at end of inspection. Cheese discarded by PIC voluntarily. 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 no date mark on mozzarella in prep top. PIC states mozzarella had been in prep top since Sunday. CDI, item discarded voluntarily by PIC.

7-207.11 Restriction and Storage-Medicines - P,PF Observed diarrhea medication stored in reach in used for cold holding foods. CDI, item removed.

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 lettuce cooling in covered container. CDI, lettuce placed in ice bath in walk in cooler and uncovered.

Repeat: 6-501.111 Controlling Pests - C Observed dead roaches on plates and around trash cans in kitchen.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed cold holding unit in kitchen not maintaining temp. Internal temp at 53F. Service request put in by PIC.

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 no backflow prevention device at mop sink. Verification Required.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager. The managers ServSafe expired in 2017. REPEAT.

3-403.11 Reheating for Hot Holding - P Observed an employee reheating rice in a hot holding well. The hot holding unit is not meant for reheating. CDI-The rice was moved to the stove to finish reheating.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food items out of temperature in the walk in cooler. Food items were discarded but a verification visit will be made within 10 days to ensure the unit is holding to temperature. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead roaches in the facility. Increase pest control methods.

4-501.11 Maintain equipment in good repair. Observed damaged flooring in both walk in coolers. Have repaired.

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floors in poor repair. Have fixed. REPEAT. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed to the floors around the fryer. Have cleaned.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site. PIC certification expired in 2017. CDI by instruction. Repeat.

2-103.11 (M) Person in Charge-Duties - PF - Persons unnecessary to the food establishment shall not be in food prep areas. Observed child enter kitchen. CDI by instruction.

6-301.14 Handwashing Signage - C - Observed no handwashing signs posted at restroom handwashing sinks. CDI, signs provided.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw chicken stored over raw fish. CDI, foods relocated for proper storage.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed chemical dish machine registering 0ppm chlorine. Observed dish machine out of sanitizer. CDI, New sanitizer installed and unit primed to provide proper concentration while on-site. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed slicer stored as clean but food debris / particles accumulating on back of blade.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed 2nd walk in cooler not maintaining TCS foods at 41 degrees F and below and with ambient air temperature of 52 degrees F. Observed flip top prep unit not maintaining TCS foods at 41 degrees F and below and with ambient air temperature of 50 degrees F as registered by thermopen. CDI, foods voluntarily discarded by PIC. Visit required to ensure long term compliance and calibration of unit 2nd walk in cooler and prep cooler to ensure units maintaining TCS foods at 41 degrees F and below. .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed chicken with date of preparation of 9/8 and cooked beans not date marked in walk in cooler. CDI, chicken and beans voluntarily discarded by PIC.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Observed no small diamter probe thermometer provided. Vr to ensure facility has proper thermometer to measure thin foods.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-service articles stored less than 6 inches from the ground behind bar.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed baseboard tile and floor tile damage throughout facility. Repeat.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified persons present.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear door left ajar for entirety of inspection, allowing insect entry. Keep all doors or other entry routes closed unless in use or a method of prevention is provided such as an air curtain.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a wet wiping cloth used to keep a cutting board from moving during use. Do not use wiping cloths in such a manner as they will act as a vehicle of contamination from any pathogenic organisms transferred from the cutting surface to the cloth.

4-501.11 Maintain equipment in good repair. Observed nonfunctioning walk in cooler used as a storage closet, observed damage and rust present on various pieces of equipment and shelving throughout facility.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling and floor tile damage throughout facility, observed large area of ceiling water damage above the walk in cooler.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite. REPEAT.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the dish machine not properly sanitizing equipment. The manager called the dish machine company and a technician will be out to repair the unit. The facility will hand wash all equipment until the technician will come. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some tongs and a peeler with food buildup. CDI-Both items were sent to the 3-compartment sink to be washed, rinsed, and sanitized.

4-501.11 Maintain equipment in good repair. Observed leaks and damaged flooring in both walk in coolers. Have repaired. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed a large leak to the plumbing under the 3-compartment sink. Have repaired. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite. REPEAT.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed missing employee health policy. CDI-The health policy was provided.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken, and raw steak stored in the same container as cooked chicken. CDI-All items were removed from the container. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a live roach in the facility. Increase pest control methods.

4-501.11 Maintain equipment in good repair. Observed leaks coming from the walk in cooler ceiling. Needs repair. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed a large leak coming from the plumbing underneath the 3-compartment sink. Manager stated that they are in the process of having it fixed. REPEAT. *The faucets have been replaced that was noted on the last inspection.*

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 uncovered light bulb under the hood vents. Have covered.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite. REPEAT.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp stored on top of a container of chicken soup in the walk in cooler. CDI-The shrimp was moved to the bottom shelf.

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 for the cooked food product in the walk in cooler. CDI-The items were properly date marked.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a wet wiping cloth stored on the shelf in the walk in cooler. CDI-The cloth was removed.

4-501.11 Maintain equipment in good repair. Observed water leaking from the ceilings of both walk in coolers. The owner stated that they are still working on repairing the issue and is waiting on parts. Have repaired. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed the faucet handle leaking water at the 3-compartment sink. Have repaired.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite (ServSafe). REPEAT.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee touching the chips with no gloves on. CDI-Instructed the employee to wear gloves.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm of chlorine sanitizer at the dish machine. CDI-The sanitizer was primed and is correctly reading the concentration of chlorine sanitizer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed the walk in cooler not holding at 45F or below. CDI-The cooler had been turned off and was turned back on.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed a thermometer with dead batteries. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE A THERMOMETER HAS BEEN PURCHASED.

4-501.11 Maintain equipment in good repair. Observed water leaking from the top of the walk in cooler. The manager is having the unit fixed today.

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged tiles at the ice machine. Have repaired.

2-101.11 PIC shall be present during all hours of operation. -PF 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Did not observe a certified food protection manager present during inspection. Make sure to have a certified food protection manager present at all times. REPEAT

3-302.11(A) Separate the different types of raw animal foods. -P 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw proteins being stored on top of zip lock bags containing hot dogs and ham. CDI Product was discarded due to date marking violation. Observed raw chicken being stored in zip lock bags on top of beef. CDI Product was separated on bottom shelf.

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 two ziplock bags of ham and one zip lock bag of hot dogs without a date marking. Observed shrimp camaron date marked 3/18. CDI All product was discarded.

7-201.11 Store toxic materials to avoid contamination. -P 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two unlabeled bottles of cleaner/toxic material. CDI PIC had bottles labeled. Observed open uncovered bottle of fabuloso sitting on shelf next to spices. CDI Fabuloso bottle was discarded. REPEAT. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer bottle containing chlorine concentration greater than 200 ppm where test strip turned from black to white. CDI PIC diluted bottle to 100 ppm.

4-501.11 Maintain equipment in good repair. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. White chest freezers are approved for household use only. Ice cream cooler is in very bad repair. Make sure to replace with approved equipment. REPEAT 4-202.16 Nonfood-Contact Surfaces - C Nonfood contact surfaces shall be smooth, easily cleanable and nonabsorbent. Observed food establishment using cardboard to line shelving and floors throughout. Make sure to use material that is nonabsorbent and easily cleanable.

4-501.14 Warewashing Equipment, Cleaning Frequency - C Parts of ware washing such as spray arms, nozzles, baseboards, basins etc shall be cleaned prior to use, every 24 hours or as offten as accumulation occurs. Observed build-up inside of ware washing basin. Make sure to increase cleaning frequency.

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 significant debris behind ice chest coolers and ice cream cooler. Observed sides of wall debris and build-up by line. Make sure to increase cleaning frequency.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. - Observed tcs foods in the 2nd walk in cooler were holding at >45F today. Some were still cold enough on the interior of the foods- cdi foods moved to the working walk in cooler where they fell quickly to 45F. VR in 10 days for the 2nd walk in cooler.

7-201.11 Store toxic materials to avoid contamination. -P Observed fabuloso in both walk in coolers over food- cdi discarded. Observed cologne stored over clean dishes- cdi moved to chemical area.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live and dead pests in the facility today.

4-501.11 Maintain equipment in good repair. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. White chest freezers are approved for household use only. Ice cream cooler is in very bad repair. 4-202.15 Can Openers - C Canopener blade is damaged and dull- replace. Both walk in coolers are leaking today. Torn gaskets on teh 2 door reach in and on the walk in cooler.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Ceiling is coming down over the walk in cooler, baseboard is missing near back handsink, and baseboard is loose along the pass through wall.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. All ceiling lights are missing their sheilds. One light missing from the hood.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no 0ppm chlorine in the santizer bottle today- cdi remade by PIC so that it was 50-200ppm.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed open hotdogs and open ham with no date- cdi discarded. Observed soup and chicken that were made >4 days prior- cdi discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed degreasor and santizier unlabeled in spray bottles- cdi labeled during inspection.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C Observed dead pests in facility.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed some crumb build up in a container used for clean lids.

4-501.11 Maintain equipment in good repair. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a badly damaged freezer(ice cream cooler), household freezers, and torn gaskets on cold units. Walk in cooler leaking(food not underneath) Beer coolers are in bad repair with tape on them.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on the gaskets, 2 door reach in racks, handles to flip top table, and hood unit.

5-205.15 Maintain a plumbing system in good repair. Observed a leaking spigot and drain pipe at the 3 comp sink.

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. Build up on floor under equipment, on walls, and on light switches. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed some baseboard missing along the dry goods area, some gaps in walls, and ceiling falling above the walk in cooler.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Multiple lights in the ktichen do not have covers and are not coated.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed 0ppm sanitizer in the spray bottle today- remade during inspection to correct. Observed build up inside of the top of the ice machine. Note: went over the wash, rinse, sanitize process with staff today- sinks cleaning and set up to demonstrate.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed the flip top table froze up today and holding TCS foods at >45F today- all foods in and on table discarded to correct.

7-102.11 Common Name-Working Containers - PF Observed a purple chemical that was not labeled in its spray bottle- labeled by PIC during inspection Observed Raid onsite that is only approved for household use- remove from facility and never use here.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed pests in the facility. Contact a pest control company to treat. Reduce crevices for them to hide, check shipments for infestation, and increase cleaning.

4-501.11 Maintain equipment in good repair. Observed a leaking walk in freezer and cooler- no food is being stored below leak. Observed torn gaskets on the walk in cooler and two door reach in cooler- replace all gaskets that are torn. Observed a badly broken chest freezer- remove. Observed peeling paint on the lime press- discarded to correct.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on gaskets and the light on the line.

5-205.15 Maintain a plumbing system in good repair. Observed the 3 comp. sink leaking at the spigot and the drain pipe.

5-501.17 Provide a covered waste bin in female restrooms.

5-501.115 Maintaining Refuse Areas and Enclosures - C Observed grease on the ground today around the grease bin.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed gaps in the baseboard or missing baseboard in the kitchen. Observed a peeling ceiling and part falling in over walk in cooler unit. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on walk in floors and walls in kitchen.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed multiple lights without shields today- provide shiels, sleeves with caps, or coated bulbs.

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

Observed sanitizer bottle used on prep surfaces at >200ppm. Remixed so that it was 50-200ppm. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P

Observec cooked chicken that had been made 8 days ago- discarded during inspection. Be sure to count the day of cooking/opening as day one. Observed ham and hotdogs opened 2 days prior with no date on them- back dated during inspection to correct. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 clorox in a bottle labeled as cloro y aqua- dumped out and diluted to correct. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf

Observed a torn gasket on the reach in cooler near the front on the kitchen. Observed a leaking walk in freezer-repair. 4-501.11 Maintain equipment in good repair.

Observed tape around the piping at the dishwasher- repair correctly. 5-205.15 Maintain a plumbing system in good repair.

Observed no covered recepticle in the women's bathroom. 5-501.17 Provide a covered waste bin in female restrooms.

Observed loose baseboard in the kitchen, holes in wall, missing and broken tiles, and the ceiling in bad repair. Clean ceiling fan in the kitchen as well. Observed rusted flooring in both walk in coolers and broken metal in the storage cooler that does not work. Observed a broken metal chest freezer. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Observed all lights in the kitchen without guards or coated bulbs. Provide these for all flourescent lights in entire kitchen and provide a shield for one light on the cook line. 6-202.11 Light Bulbs, Protective Shielding - C

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Nearly all TCS food in walk in cooler holding above 45F. CDI - Tillapia relocated to low prep cooler as it was iced down the night before and still below 45F; all other TCS foods discarded. PIC called for service during the inspection. Service tech assured PIC he would arrive to repair the same day. VR - Will return within 10 days to verify; Facility with utilize freezerrs and low prep cooler until walk in cooler repaired.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple live roaches in kitchen area. Facility has pest control service records dated 1 week pior to inspeciton. Continue working with pest control service provider to eliminate pests.

4-501.11 Maintain equipment in good repair. Repair leak in both walk in coolers. Repair leaks in both walk in coolers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up f food debris from back guards of meat slicer.

6-301.14 Post a handwash sign at each handsink. Hand washing signs missing in two of the rest rooms. CDI - Signs left with PIC to post.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed mold on fresh garlic in walk in cooler. CDI - Discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Cooked chicken dated 12-5-15 in walk in cooler; discard date should have been 12-11-15. CDI - Discarded.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Chlorine sanitizer in spray bottle above 200ppm chlorine; bleached out test strips. CDI - Diluted to 200ppm.

4-501.11 Maintain equipment in good repair. Repair leak in both walk in coolers.

General Comment 2-301.15 Only wash hands in handwashing sink.-PF Employee rinsed hands at 3 compartment sink. CDI - Instructed to only wash hands at handsink; hands rewashed.

General Comment 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No papertowels available in men's and women's restrooms. CDI - Papertowels stocked. 6-301.14 Post a handwash sign at each handsink. No handwashing sign in women's restroom. CDI - Handwashing signs left with PIC to post.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Rice in steam table holding at 130F. CDI - Reheated to 165F+.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Multiple foods such as cooked chicken wings, beef soup, and menudo soup in the walk in cooler cooked on previous days and not date marked. CDI - Items correctly back dated.

General Comment 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Spray bottle of oven cleaner in kitchen with no label. CDI - PIC labeled during the inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Diced tomatoes preped earlier and placed in the flip top to cool. CDI - Tomatoes placed in the reach in feezer to cool.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repair the broken floor tile behind the bar. Remove the cardboard from the floor of the walk in coolers as this is absorbant and not easily cleanable.

.4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P. All in use utensils shall be sanitized every four hours to prevent cross contamination. PIC stated that the spoons on the hot holding table are cleaned once nightly. CDI by instruction.

.4-501.11 Good Repair and Proper Adjustment-Equipment - C. All equipment shall be maintained in a state of good repair. Observed missing handles on the beer coolers behind the bar. Observed cracked gaskets on the interior of the reach in freezer.

5-501.17 Toilet Room Receptacle, Covered - C. A covered receptacle shall be provided in all women's restrooms for sanitary napkin disposal. Observed no covered receptacles in any of the women's bathrooms.

6-201.11 Floors, Walls and Ceilings-Cleanability - C. All floors shall be smooth and easily cleanable. Observed missing tiles behind the bar.

2-102.12 Certified Food Protection Manager - C. Observed no SERVSAFE or equivalent. CDi by instruction. R.

2-301.14 When to Wash - P. Observed an employee change gloves without a handwashing in between. CDI- employee washed his hands before donning on a new pair of gloves.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed a bottle labeled "sanitizer" with 0ppm chlorine. CDI- concentration of sanitizer spray bottle was raised to 100ppm.

3-305.11 Food Storage-Preventing Contamination from the Premises - C. Observed raw meat being stored on the shelf of the reach in cooler across from the grill. Observed a beer being stored on top of ready to eat limes. CDI-limes and meat(s) were voluntarily discarded.

4-501.11 Good Repair and Proper Adjustment-Equipment - C. Observed two leaking walk in coolers.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed employee foods being stored over consumer foods. CDI by instruction.

An effective employee health policy shall be in place in order to prevent food bourn illnesses. Observed no employee health policy present. CDI- employee health policy was given to PIC.

All handwashing sinks shall be supplied with a handwashing sign. Observed no handwashing signs in any of the bathrooms. CDI- hand washing signs were given to PIC.

A thin probed metal stemmed thermometer shall be provided for taking the temperature of thin massed foods. Observed no thermometer present for taking the temperature of thin massed foods. CDI by instruction.

All equipment shall be maintained in a state of good repair. Observed all of the handles on the reach in coolers behind the bar to be broken.

Employee drinks shall be stored in a designated area. Observed an employee drink being stored in the reach in cooler behind the bar. CDI- employee drink was voluntarily discarded.