AZTECA RESTAURANT

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 ground beef stored over raw whole muscle steak in walk in cooler. CDI - PIC corrected storage order. -0 points- 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 TCS foods in flip top cooler cold holding at temperatures between 46F and 50F. All items were placed in flip to cooler (from walk in cooler) prior to lunch service. CDI - Flip top is located directly across from flat top plancha and grill. Lid was closed to see if heat from cooking surfaces was affecting temperatures. All items cooled to 41F by end of inspection. PIC has been advised to keep lid closed when not in use and to ensure TCS foods are maintained at 41F or less. -REPEAT- -1.5 points- 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 .

3-501.13 (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 raw steak thawing at ambient room temperature in food prep area. CDI - PIC moved thawing steak to walk in cooler to continue thawing under refrigeration. -0.5 points-

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed unpackaged block of queso stored directly on reach in cooler storage rack. -0 points-

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocado stored in flip top cooler with produce stickers still attached. PIC has been advised to wash produce prior to use making sure to remove produce stickers and sticker residues. -0 points-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily gouged and stained cutting board at flip top cooler in kitchen. Replace/resurface cutting board. -0 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed container of cooked onions and peppers stored on prep surface with a temperature of 99F. CDI - PIC has been advised to hold container of cooked onions and peppers on grill top and maintain a temperature of 135F or above. CDI - Items were reheated on grill top. -REPEAT- -1.5 points- 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded cheese and cut cabbage slaw in flip top unit cold holding at temperatures between 45F and 48F. All other items in flip top cooler were 41F or less. CDI - Items were taken to walk in cooler to cool to 41F or less. PIC has been advised to complete cooling process of TCS foods prior to placing in flip top units. -0 points- 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 deep pan of cooked pinto beans cooling in ice bath. Ice bath was not sufficient in volume of ice to cool pinto beans and there was no active stirring. CDI - Ice was filled to top rim of metal pan and a spoon was introduced for stirring. -0 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grouting of tile throughout kitchen area. Small areas of flooring have been repaired namely around dish pit. No point escalation due to improvement. -0.5 points-

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 two shellstock tags stored chronologically without the recorded date of when last shellstock was used. PIC also noted that some shellstock tags are marked with date of opening instead of date of last use. PIC was instructed on shellstock retention policy and a verification will be conducted by 10/25/2025 to determine if establishment is in compliance. -1 point-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed container of raw shell eggs stored behind containers of cooked chicken and chorizo in reach in cooler. CDI - Storage order was corrected. -0 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed container of cooked onions and peppers stored on prep surface with a temperature of 120F. CDI - PIC has been advised to hold container of cooked onions and peppers on grill top and maintain a temperature of 135F or above. CDI - Items were reheated on grill top. -0 points- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with heavy gouging and dark staining at prep line and on flip top coolers. Resurface or replace cutting boards so they can be effectively cleaned and sanitized. 4-501.11 Maintain equipment in good repair. Observed shelving in facility with rust. Recommend resurfacing or replacing. -REPEAT- -0.5 points-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grouting of tile throughout kitchen area. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust on walls behind fan above three compartment sink. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee on cook line pick up container that had fallen on floor and continue prepping food. CDI- PIC stopped employee to have them wash hands before changing gloves. *REPEAT* 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. Observed an employee working with raw food at grill then leave station to assist in prepping RTE food. CDI- EHS educated PIC on when to wash procedures and had employee wash hands before assisting further. EHS discussed methods with PIC.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in drain and basin of back hand sink by hot box units. CDI- EHS discussed handsink usage with PIC. *REPEAT*

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed multiple employees wiping their soiled gloved hands off on cloth stored on prep table. Cloth was also being used to wipe down prep table and soiled utensils. CDI- EHS discussed glove usage with PIC and had employees change gloves and remove cloth from area. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed cloth being used to wipe off prep table and employees soiled gloves being used to wipe off the edge of plate with food on it. CDI- EHS observed that cloth had contacted food and had PIC discarded item.

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf. Observed no disclosure for items asterisked on establishment’s mainly used menu. 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. Observed beans cooling in ice bath during first 2 hours at a rate of .26F/min. CDI- PIC added more ice and had employee stir product. 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 (B) Use approved thawing methods. Pf. Observed tilapia being thawed submerged but not under running water. CDI- PIC removed item from container to submerge under running water.

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 handles stored in direct contact with rice and dry beans in dry storage area. *REPEAT* 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in-use utensils stored in water temping at 121F. CDI- PIC removed items from water to be refreshed.

4-501.11 Maintain equipment in good repair. Observed water pooling at bottom of prep unit 1. PIC stated that he would put in a work order to assess unit for repairs. Observed shelving above grill area under hood system in need of 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 tiles on wall by flip top 1 cracked in need of 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 black build up and dust on ceiling tiles/fans throughout facility.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- *Observed - Food employee wash hands properly then turn off faucets with bare hands not using a barrier exposing hands to recontamination. *CDI - PIC educated food employee on mistake, food employee rewashed hands properly.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf- *Observed - Food employee use handsink to fill up sanitizer bucket with water. *CDI - PIC educated employee on proper use of a handsink and where to fill up buckets of water.

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 seafood, raw beef and raw pork in WIF. *CDI - PIC had food employee reorganize WIF, to correct storage order to avoid contamination of products. 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 - No date on cooked vegetables from yesterday and observed todays date on chicken that was cooked yesterday. *CDI - PIC labeled items with correct dates. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. *Observed - Salsa’s and sauces throughout kitchen without labels to properly identify the product. *CDI - PIC correctly labeled items.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - sanitizer buckets with chlorine sanitizer at too high of concentration above 200ppm. *CDI - PIC diluted sanitizer buckets with water to balance out the chlorine concentration sanitizer tested at 150ppm after correction.

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 handles to dry rice and dry beans stored directly in contact with the food, scoops shall be stored with handles above food to avoid possible contamination. *CDI - PIC stored handles above products.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- *Observed - Establishment using old health policy that doesn't include non-typhoid salmonella. *CDI - EHS emailed correct form to PIC and PIC will have all employee's and future employee's sign correct form for proper compliance. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P- *Observed - Food employee touch package of raw fish pass through a door way and grab a clean container from clean dish rack. Employee then washed hands properly following that mistake. *CDI - PIC informed food employee of the error and educated on proper procedures of when to wash.

6-301.11 Provide soap for handwashing at each handsink. -Pf- *Observed - Employee without soap supplied. *CDI - PIC unboxed hand soap off shelf in restroom and supplied the handsink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- *Observed - sanitizer in 3 comp sink at 10ppm which is below the proper concentration for bleach. *CDI - PIC tested sanitizer and then added bleach to sanitizer increasing its ppm to the proper concentration. 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

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. *Observed - reduced oxygen packaged salmon thawed in WIC without being removed from reduced oxygen environment.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Wet Stacking of clean metal containers on clean dish rack. *CDI - Food employee pyramid stacked metal containers in need of air drying.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P- *Observed - Can wash without backflow prevention. A verification visit will be conducted in 72 hours to confirm correction of issue.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sink without soap. CDI PIC added soap

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed rice stored in bin without lid. PIC states new bin has been ordered. CDI PIC placed foil on the lid.

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 inside of microwave in need of clean. Food debris.

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 pot of beans previously cooked without dates. CDI PIC added date. REPEAT. 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 Container of beef and chicken with prep date as 10/28. CDI PIC voluntarily discarded 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 . For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

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 shelves where clean dishes are stored per PIC shelves have been ordered.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed three separate employees use hand sink for other purposes during inspection. One filling a pot with water, one filling a sanitizer bucket with water, and one filling up container with water. CDI: PIC intervened and redirected employees to use prep sinks and 3-comp sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several knives stored as clean on magnet strip above prep tables. CDI: PIC sent to be W/R/S. REPEAT VIOLATION. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low chlorine sanitizer solution at 3-vat sink during inspection <50ppm. CDI: PIC remade solution to reach 100ppm. 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 multiple items in multiple different pieces of equipment without date marking labels. Foods included various salsas, pico de gallo, sliced tomatoes, cactus salad and a soup broth. PIC stated at beginning of inspection that nothing cold was prepared today yet. PIC stated that items were prepared yesterday. CDI: PIC dated items to reflect prep date. Proper date marking systems discussed with PIC. 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 . 3-501.18 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 tortilla soup with a prep date of 7/24 in RI unit near cook line. CDI: PIC voluntarily discarded soup. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bucket of sanitizer with chlorine concentration higher than 200 ppm. CDI: PIC diluted sanitizer to 100 ppm. 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 two cans of RAID for flying insects being stored in chemical storage. PIC stated that they have a commercial pest control company and EHS verified. EHS instructed PIC to remove chemical from the facility and pesticide was removed.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout throughout facility. REPEAT

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 several priority(P) and priority foundation(Pf) violations throughout inspection- improper cold holding, incorrect sanitizer levels, incorrect W/R/S procedures, etc. CDI: Education provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several knives stored as clean on magnet strip above prep tables. CDI: PIC sent to be W/R/S. REPEAT VIOLATION. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low chlorine sanitizer level at dish machine(10ppm). CDI: PIC contacted service repair company arrived during inspection. Sanitizer solution now 50-100ppm. Observed low sanitizer solution at 3-vat sink during inspection(0ppm). CDI: PIC remade solution(100ppm).

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(arroz con pollo) prepared @10am not meeting cooling parameters. See temp chart and violation #33 for details. CDI: Product moved to freezer for rapid cooling (40F). Observed shredded cheese prepared @12pm not meeting cooling parameters. See temp chart and vilation #33 for details. CDI: Product moved to freezer for rapid cooling (39F). EHS recommended placing products into smaller portions for more efficient cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various raw meats in low boy being held above 41F. PIC stated products removed nightly and new product brought out from walk-in cooler before start of service daily. CDI: PIC voluntarily discarded product. Observed several TCS foods being held above 41F in walk-in cooler(WIC). Products with various prep dates ranging from 05.14.23-05.17.23. Ambient temperature of WIC 41F. Facility voluntarily closed. PIC contacted service repair company during inspection. FACILITY CANNOT RESUME FOOD PREP OR SERVICE UNTIL EHS GRANTS APPROVAL. PLEASE CONTACT INSPECTOR VIA PHONE @704.371.1589. 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 Observed several TCS foods being cooled and held in large plastic containers inside walk-in cooler. CDI: Education provided. PIC to order smaller, more shallow pans to portion out food. Observed shredded cheese and salsa(arroz con pollo) being cooled using make table. CDI: Education provided. PIC now to use walk-in cooler or freezer for rapid cooling. EHS recommended placing products into smaller portions for more efficient cooling.

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf Observed steak thawing on prep table using ambient temperature. CDI: Education provided and product moved back to freezer until WIC cooler repaired.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed no lid/cover on bulk container of sugar in dry storage room.

4-501.11 Maintain equipment in good repair. Observed walk-in cooler and low boy unable to maintain temperature of TCS foods. See violation #22 for details. 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. Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed plastic wrap being used as drain stopper in 3-vat sink with heavy food waste accumulation. CDI: Education provided and compartments drained. EHS recommended facility obtain proper drain stoppers.

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed sanitizer solution at 3-vat sink soiled. CDI: PIC replaced with new solution. 4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed no "rinse" cycle at 3-vat sink. CDI: Education provided and rinse solution made.

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 shelves in WIC soiled with food waste.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout throughout 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. Observed standing water next to ice machine/dry storage area.

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 shellstock tags with no labels for date last of product was sold. REPEAT. VERIFICATION REQUIRED.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few pans, bowls, and shredder wheel stored as clean soiled with food waste. CDI: PIC sent to be W/R/S. REPEAT VIOLATION.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed chicken, spinach, garlic in oil, ham and salad all in prep reach in with no date labels. CDI - PIC had labels 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in one bucket over 200 ppm bleach sanitizer. CDI - Water was added and sanitizer was diluted.

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 ice scoop handle in contact with ice. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensil water at 109 F. CDI - Utensil water was heated.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans. Needs to be air dried.

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 shellstock tags with no labels for date last of product was sold. CDI: Education provided. REPEAT VIOLATION.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few insert pans stored as clean soiled with food waste. CDI: PIC sent to be W/R/S. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded lettuce being held above 41F in make table. PIC stated product comes bagged and shredded and is placed into unit daily @10am. CDI: PIC voluntarily discarded product.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout in walk-in cooler. Observed low grout in dry storage area/beside ice machine. Observed ceiling above walk-in freezer missing tiles/water damaged tiles.

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 shellstock tags with no labels for date last of product was used. CDI: Education provided.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low chlorine sanitizer at three compartment sink- 10ppm. CDI: Education provided and PIC added bleach- 50ppm. REPEAT VIOLATION. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dicer and immersion blender stored as clean soiled with food waste. CDI: Education provided and PIC sent to be W/R/S. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup inside ice machine.

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 refried beans cooled overnight in walk-in cooler not meet cooling parameters. See temp chart and violation #33 for details. CDI: Education provided and PIC voluntarily discarded product.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Chile rellenos being held below 135F. PIC stated product prepared today between 10am-11am. CDI: Education providedand food employee reheated product to (169F).

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 salsa verde with prep date of 09/19/22- past 7 day limit. CDI: Education provided and product voluntarily discarded. Observed entire walk-in cooler date labeled for 09/26/22 and PIC stated some items prepared yesterday 09/25/22. CDI: Education provided. **Failure to date label product immediately upon prepping can result in food being discarded at next inspection.

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: “*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.” -Pf Observed consumer advisory not written with verbiage from FDA Food Code. Advisory also group into paragraph addressing right to refuse customer service and lost/stolen articles. PIC stated facility to reprint menus soon. EHS will make verification visit within 10 days to check on correct consumer advisory. VERIFICATION REQUIRED.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf Observed large chemical sprayer used for cleaning vent hoods located by back door with no label. CDI: PIC labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed refried beans cooled overnight in walk-in cooler in deep covered round insert pans. CDI: Education provided and product voluntarily discarded.

GENERAL COMMENT: 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed wait staff that prepare bowls of salsa and chips, tortillas, and open beverages with hair not fully restrained. CDI: Education provided - hair needs to be restrained using hair ties at a minimum.

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

4-501.11 Maintain equipment in good repair. Observed rusted shelving in dish area.

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 waste on shelves used in clean dish area. Observed heavy dust buildup on vent covers above clean dish area.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash can in staff restroom.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed staff items(purses, jackets, phones, charger cords, etc) stored in prep area/prep surfaces. CDI: Education provided and staff items moved to approved locations.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low chlorine sanitizer at kitchen dish machine- 0ppm. CDI: PIC primed dish machine- 100ppm. REPEAT VIOLATION.

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

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 several scoops stored in contact with product in bulk bin containers in dry storage room. CDI: PIC turned handles upright.

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 paint peeling off walls between office door and employee restroom door. REPEAT VIOLATION. **Points not escalated due to different violation- previous inspection was floors which facility repaired, current inspection is peeling wall paint.

2-101.11 (A) PIC shall be present during all hours of operation. -Pf Observed no PIC upon arrival for inspection. Food employee stated no manager or PIC present. CDI: PIC arrived onsite during inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low chlorine sanitizer at three compartment sink- 0ppm. CDI: Education provided and food employee remade sanitizer solution- 50ppm. Observed low chlorine sanitizer at bar dish machine- 0ppm. Food employee and EHS primed machine several times and no success. Food employee contacted service company during inspection. CDI: Facility is to use kitchen dish machine until repaired. REPEAT VIOLATION. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several insert pans stored as clean soiled with sticker/sticker residue and food waste. Observed can opener, dicer, and mixed drink shaker stored as clean soiled with food waste. CDI: PIC sent to be W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods being held above 41F in low boy unit under grill. See temp chart for details. Ambient temp of unit 45F-50F. PIC contacted service repair company during inspection- stated nothing else to be done for unit but new one has been ordered and set to arrive within 2 weeks. PIC stated products prepared between 10am-11am this morning. CDI: Education provided, products over to freezer for rapid cooling, then portioned into smaller containers and placed into adjacent make table.

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

4-501.11 Maintain equipment in good repair. Observed low boy unit unable to properly hold TCS foods in temperature. See violation #22 for more details.

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 gaskets on reach-in coolers in bar area soiled with sticky residue. Observed soiled/torn aluminum foiled being used as shelf cover on shelving above prep table/prep sinks. Observed black drying rack on top of bar dish machine soiled with buildup.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout throughout parts of kitchen. REPEAT VIOLATION.

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 policy for vomit & diarrhea cleanup. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

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 employee use bare hands to place tortillas on warmer. CDI: Education provided and food employee donned gloves.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed low chlorine sanitizer at dish machine- 0ppm. CDI: PIC replaced sanitizer container and primed- 100ppm. 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 food splash in microwave at waitress station. CDI: Food employee W/R/S.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed moderate scoring on cutting boards at large make table and steam wells.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout throughout parts of kitchen.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw fish stored above cooked chicken wings in walk-in cooler. CDI: PIC rearranged storage order. REPEAT VIOLATION. **Points not escalated due to significant improvement since last inspection.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black and red biolflim buildup on white catch plate inside ice machine at front of kitchen. CDI: PIC W/R/S catch plate. REPEAT VIOLATION. **Points not escalated due to corrective action taken during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed green and red salsa being held above 41F in small make table next to ovens. See temp chart for details. Ambient temp of unit approx. 45F. PIC stated salsa placed into unit @12pm. PIC moved product to walk-in cooler for rapid cooling. Observed all TCS foods in low boy being held above 41F. See temp chart for details. Ambient temp of unit approx. 55F. PIC stated product placed into unit between 9:30am-10am. PIC attempted to cool product in walk-in freezer but was unsuccessful. PIC contacted service repairman during inspection who arrived during inspection. Facility is not to use low boy or small make table until repaired. EHS will return within 10 days to verify units properly holding temperature. PIC voluntarily discarded product. REPEAT VIOLATION. VERIFICATION REQUIRED.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed residential use only ant & roach killer stored in restroom. CDI: Education provided and PIC removed pest killer from restaurant.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies throughout facility. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door not vermin-proof, light showing along bottom of door. REPEAT VIOLATION.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop handle stored in contact with product. CDI: PIC turned handle upright.

4-501.11 Maintain equipment in good repair. Observed low boy and small make table unable to properly hold temperature. See violation #20 for more details. Observed missing handle for beer cooler. REPEAT VIOLATION. 4-502.11(A) Maintain utensils in good repair. Observed handheld juicer in poor repair- paint peeling off. CDI: PIC voluntarily discarded. Observed black portion of dicer in poor repair- several little black pieces missing. **Points no escalated due to points being assessed on violation #20

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 moderate-heavy food waste buildup on walk-in cooler floor.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Through discussion with PIC, employees were not properly informed of symptoms, illnesses and exposure. PIC was unable to discuss specific symptoms and policy for holding employees out of work. PIC was unable to locate posted health policy above door to kitchen. CDI- EHS directed PIC to posted policy, discussed reporting and exclusion and emphasized the importance of holding sick employees out of work.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice in basin of handsink during inspection. CDI- EHS discussed handwashing sink being used for handwashing only. Employees informed.

3-302.11(A) Separate the different types of raw animal foods. -P Observed packages of raw ground beef stored over boxes of eggs in the walk in cooler. Observed large tubs of shrimp stored underneath tubs of sliced raw beef. Observed containers of raw chicken stored over raw beef. CDI- EHS discussed proper storage order with PIC, explained the different final cook temps. Products were moved and storage order was corrected in WIC during inspection. Note: Points not escalated as this was a different violation than previous inspection.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine behind bar area with black and pink buildup on the plastic baffle walls. Ensure more frequent cleaning to avoid buildup. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS items (cut lettuce, pico, slaw) above 41F in prep unit. Upon discussion, found products had been recently stocked from the walk in cooler. Checked walk in cooler and discovered many products holding above 41F (see product disposition). CDI- Products above 41F were voluntarily discarded. Products prepared less than 4 hours ago were placed into freezer to rapidly cool. 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 multiple products (chicken tacos, shredded beef, ground beef, steak) in walk in cooler without date mark during inspection. CDI- products were properly dated.

7-201.11 Store toxic materials to avoid contamination. -P Observed chemicals stored over toilet paper rolls in the chemical storage area. CDI- Toilet paper rolls moved to top rack, over all chemicals.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed seasoning shakers without a label on cook line. Label all working containers of food. REPEAT.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gaps showing at base of outside back door, allowing entry of a few flies.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple boxes of food on the floor in freezer. Observed multiple boxes of food on the floor in the dry storage area. PIC stated these products were delivered this morning.

3-302.15 Wash fruits and vegetables prior to use. Observed an avocado halved and gutted in flip top unit, contacting the outer skin of an avocado with a sticker still attached. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal pans wet stacked near 3 compartment sink. Ensure equipment is air dried before stacking.

4-501.11 Maintain equipment in good repair. Observed rusted shelving throughout the facility. Observed missing handle in reach in cooler for beer mugs. Observed a torn gasket falling off of reach in unit near serving station. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed hot holding station with food debris. Observed gasket with food debris behind bar area. Ensure equipment is clean to avoid buildup.

5-205.15 Maintain a plumbing system in good repair. Observed the hand sink at the serving station slowly leaking from the faucet. Repair.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed tile floors in need of grout throughout facility. Observed missing tiles near chemical storage area. Observed metal baseboard detached near cook line. REPEAT.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed avocados over RTE cooked beef and sliced tomatoes. CDI-PIC moved beef and tomatoes to a different shelf away from raw foods and unwashed produce. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed raw chicken-thawing- stored over clean dishes. CDI-PIC moved chicken to the WIC and washed all dishes 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Obsevred second ice machine with pink build-up in the crack on the inside lid.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa in the prep unit at 43F, all salsa was made from this morning said PIC. Salsa and pico was sitting on a countertop for lunch service-it was 54F. CDI-PIC took salsa in prep unti back to the WIC to cool. Salsa for the servers was put on temporary time.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed two large grey containers of cornstarch and seasoning with no label. CDI-PIC labeled.

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

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed mushrooms being used in the cold drawer. CDI-PIC took back to be washed.

4-501.11 Maintain equipment in good repair. Observed prep unit lid broken. Handsink by the server station is leaking. Rusted shelves throughout facility. Observed handle missing at the bar reach in cooler for beer mugs - *Sidenote facility is upgrading some items such as new cutting board and ice machine.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor tiles broken and low grout throughout facility.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed 2 differnet food employees using handsink to fill up water containers or wash sweet tea nozzles. CDI-EHS explained to PIC that handsinks are only for handwashing, PIC took all employees aside and explained procedure to them.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over RTE pickled onions in prep unit CDI-PIC changed storage order and explained to kitchen manager the correct process. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce such as boxed tomatoes stored over RTE jalapenos and other RTE items. CDI-PIC changed storage order and explained to kitchen manager the correct process.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed cinnamin sugar stored nesar the server station unlabeled. REPEAT. PIC-did not sign due to Covid protocols.

4-501.11 Maintain equipment in good repair. Observed prep unit doors not opening properly, they wont stay up without assistance. Observed handle missing at the bar reach in cooler for beer mugs. PIC has them ordered and due to Covid is having a difficult time getting them in. Observed handsink in need of re-sealing. PIC will have this fixed tonight. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dish drying shelf with food debris build-up on it. CDI-PIC got employees to remove all dishes and took shelf outside to clean while EHS was on site.

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 PIC BHC chille rellenos. CDI-PIC stopped, washed hands and put on gloves.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed 1 ice macine lid in need of cleaning and the other one had pink build-up on the inside lid. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed PIC use thermometer for raw chicken then go to temp raw beef. EHS stopped PIC and gave a probe wipe to prevent contamination.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 1 containers of rice, and 1 of cheese dip holding below 135F, made 1 hr ago. CDI-PIC reheated to 170F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa verde sitting on counter at 46F. CDI-PIC said it was put out 1 hr ago. CDI-PIC put it back to WIC to cool and brought out fresh and ice.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no asterisk for ceviche on menu. VR REQUIRED 2/20/2020.

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 soup made this morning at 9am at 43F, in a large plastic container. CDI-PIC spilt soup in half and left uncovered to cool. Observed cooked tomatillos sitting on prep sink at 105F made 30mins ago. Food was on ice but only on the bottom half. CDI-EHS explaiend ice needs to be surrounding product and PIC put in WIC to cool.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed sugar, bread crumbs,and a container of sugar/cinnamon with no label. CDI-PIC labeled.

2-304.11 Clean Condition-Outer Clothing - C Observed food employee with paper in their nose. CDI-Employeee took paper out and washed hands.

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 2 knives stored in the top and sides of prep unit doors. Doors are not a clean, Foff contact surface.

4-501.11 Maintain equipment in good repair. Observed top of prep unit 1 not stable. Lids were falling off and not connected. Observed ice build-up in the freezer.

5-205.15 Maintain a plumbing system in good repair. Observed ice machine leaking.

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 areas of low grout throughout kitchen.

3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw chicken stored above raw steak in the drawer coolers on the cook line. CDI - items were rearranged. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed unwashed produce stored above ready to eat items in the walk in cooler. CDI - items started to rearranged during the inspection.

REPEAT VIOLATION 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed several items in the walk in cooler holding above 41F. The ambient air temperature of the cooler was 52F. CDI - the cooler door was left closed to see if the unit would cool down to at least 41F. The air cooled down to 40F in about 30 mins. The unit could have been in defrost mode and then at the same time the facility had the door propped open to clean the floors with really hot water. Instructed the facility to not leave the door open when cleaning and talk with their cooler maintenance company to adjust the time of defrost mode on the cooler. The food was uncovered and ice was used to help facilitate the cooling of the food in the walk in cooler; see temperature chart. The black beans and chicken soup were 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 cut tomatoes cooling in the prep top on the cook line and carnitas cooling in the drawer cooler. CDI - tomatoes were placed in the walk in freezer to cool and the carnitas were placed in the walk in cooler (after it was 40F) with ice to cool; see temperature chart.

General comment 6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed several flies in the kitchen. Ensure all doors are staying closed and keep flies out of the facility.

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

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.-REPEAT- Observed one ice machine shield soiled with pink and black residue. Point deduction not increased since an improvement is noted from last inspection. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed bar dish machine functioning at 10 ppm Cl with glass wear inside. CDI- PIC was able to get the machine to function at 100 ppm cl and re washed the glass wear.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-REPEAT- Observed cut lettuce (50F), RTE chorizo (48F), motza cheese (50F), slaw (51F), cut tomatoes (50F), and slaw with diced tomatoes (50F) all above 41F. CDI- PIC voluntarily discarded the items. Flip top unit functioning at 45F. Facility has enough cold holding equipment to keep cold foods at or below 45F. Below the prep top the TCS foods were 40F or below.

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 RTE chorizo, three large containers of RTE carnitas, slaw, RTE chicken, green salsa, and red salsa all without dates. According to the PIC the chorizo, carnitas, and chicken were all from yesterday. PIC also stated the slaw and salsas were prepared this morning and wold kept another day if not sold today. CDI- PIC voluntarily discarded the chorizo, carnitas, and chicken. PIC was able to properly date the salsas and slaw.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.- Observed several squeeze bottles and shakers in use on the grill line without proper labels. PIC had an employee label all items.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil.- Observed food debris soiled rags stored on shelving throughout the facility. PIC had an employee collect the rags.

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

5-501.114 Ensure drain plug on dumpsters, waste containers is in place.- Observed outside dumpster waste container without a drain plug. PIC contacted provider during the inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.- Observed employee phones and speakers stored above food prep areas and on food prep units.

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 turning off faucets with just washed hands. CDI - explained violation, had employee rewash hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed employee using hand sink to rinse out wiping cloth. CDI - employee was stopped, sink was cleaned.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Observed oyster tags were not dated when last item was served and before filing. VR - explained violation. Will return to ensure compliance.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled items stored as clean - knives, 2 pans. CDI - sent to be recleaned. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed both ice machines with black buildup on interior surfaces. PIC plans to empty, clean, and sanitize.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed one prep cooler holding some TCS foods above 45F. PIC showed that service person had been out yesterday and was coming back today to repair unit. CDI - PIC voluntarily discarded TCS foods which were above 45F. Meanwhile, repair person arrived and replaced part. By end of inspection, cooler was working fine and foods were under 45F.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer in prep cooler mentioned as not holding cold temperature.

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

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

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned utensils stored all across area above 3 compartment warewashing sink where soiled dishes were stacked high, some touching clean hanging items. Items removed and rewashed, rinsed, sanitized.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee washing dishes at sink with soapy water at room temperature. 4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest utensils. Pf Observed three large pots which won't fit fully into sink. VR - verification required. - PIC plans to remove large pots and replace with smaller ones.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some soiled areas on exterior of blender stored as clean.

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 some wall and floor damage throughout kitchen.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed rice reheating to 165F on the steam table; not reaching proper time/temperature criteria for reheating. CDI - removed rice from steam table to reheat on stove top. Educated that holding equipment is not for reheating. Educated PIC on proper time/temperature criteria for reheating. Must reach 165F within 2 hrs of heat treatment.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer bucket with no label on it. CDI - employee wrote 'sanitizer' on bucket.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets stored on the floor. CDI - relocated sanitizer bucket off of the floor. } (

4-501.11 Maintain equipment in good repair. Observed torn gasket at the walkin cooler. Advised to repair gasket.

5-205.15(B) Maintain a plumbing system in good repair. Observed p-trap leaking at the front handsink. Advised to repair p-trap.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed tile broken throughout kitchen. Repair tile where needed.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed no light shield above the far right light bulb at the hood system.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat food in the walk-in cooler. CDI-product relocated to a lower shelf. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed food stored uncovered in the walk-in cooler. CDI-product covered with lids.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm sanitizer at dish machine. CDI-empty sanitizer container was replaced and reading 50ppm chlorine sanitizer.

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 directly on the floor in the walk-in cooler.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets with 0ppm chlorine sanitizer. CDI-buckets were replenished with correct concentration of sanitizer. 50ppm

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

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 throughout kitchen in need of grout. PIC produced a receipt dated 11/19 for the purchase of grout. Floor should be completed by next inspection.

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 shellstock tags being retained without recording the the date the last item was sold.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pico, tomatoes,and lettuce holding above 45F in flip top cooler. CDI-product voluntarily discarded. REPEAT

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed a second menu (Spanish) with every item marked for consumer advisory. Ensure only items served raw or undercooked are disclosed on menu. CDI-menu will be corrected and reprinted by next inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a live roach on wall in service area. Spoke with the licensed pest control operator (Roger) of All Seasons Pest control regarding the need to increase extermination efforts to reduce or eliminate the presence of pest . The next scheduled service is August 22, 2017.

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

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 hard to reach areas underneath, between and behind equipment. REPEAT

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed dried black beans on a lower shelf uncovered. CDI-PIC covered.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed both ice machines with pink and black build-up

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed spinach holding at 70F in reach-in cooler. CDI-product voluntarily discarded.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live roach on wall in service area. Obtain the services of a licensed pest control operator. CDI-PIC to call for services today.

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 scoops in direct contact with ice and food.

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

4-501.11 Maintain equipment in good repair. Observed torn gasket on bar reach-in cooler.

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 hard to reach areas underneath, between and behind equipment.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed parsmean container stored directly in lettuce. CDI container was removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked peppers/onion and chicken/onion mixture hot holding on shelf above grill below 135F. CDI items were voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer spray bottle not labeled. CDI bottle labeled.

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 floor mat in bar area extremely sticky. Holes in FRP above 3 compartment sink.

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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed homemade coleslaw in walk-in cooler not date marked. CDI slaw labeled.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bucket of sanitizer not labeled. CDI bucket labeled.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored in sanitizer less than 50ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans 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 in-use utensils hanging directly in trash can beside prep cooler.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout deeply grooved between tiles throughout kitchen.

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

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Facility is now serving talapia undercooked. Provide parasite destruction letter. VERIFICATION REQUIRED.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in server area with pink and black debris.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked peppers/onions and cooked jalapanoes holding out of temperature control. Observed sauteed chicken in hot holding cabinet below 135F. See temperature chart for temperature observations. CDI all items were reheated above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce and guacamole in prep cooler above 45F. Observed steak, pork carnitas and chicken in drawer coolers above 45F. PIC stated all items were recently placed in cold holding unit within previous 2 hours. CDI items placed in walk-in cooler to rapidly cool. See temperature chart fo temperature observations. VERIFICATION REQUIRED. REPEAT VIOLATION.

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 ambient temperature of walk-in cooler at 42F. Observed several items in walk-in past time/temperature window. See temperature chart for temperature observations. CDI all items voluntarily discarded. Maintanence contacted. 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 Observed lettuce and guacamole recently prepared and placed in flip top cooler above 45F. CDI items moved to walk-in cooler to rapidly cool.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on employee aprons.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying dishes from dish machine.

4-501.11 Maintain equipment in good repair. Observed drawer cooler under grill not properly closing or holding items below 45F. Observed rusted shelves throughout walk-in cooler. Observed drawer cooler not closing properly.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee actively washing dishes in soiled water, without filling compartment of sink. EHS instruction PIC on how to properly wash, rinse and sanitize dishes in 3 compartment sink.

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

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 Facility was unable to provide shellstock days for previous 90 days. Verification required.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitized in 3 compartment sink at 0ppm during wash, rinsing and sanitizing. CDI sanitizing compartment refilled at proper concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cooler not operating properly, all items in cooler were above 45F. PIC stated items had been recently refilled in cooler. CDI items pulled from cooler and rapidly chilled in walk-in cooler. VERIFICATION REQUIRED.

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

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed sticker residue on several containers.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign posted at handsink in bar. CDI sign posted.

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 date not recorded on tag when last shellstock from container was used. Tags must be stored orderly. CDI by instruction.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed lettuce, cut avocados, carnitas, chili verde, beans and several cut vegetables in walk-in cooler uncovered. CDI items covered.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed 1 sanitizer bucket a 0ppm, observed all other sanitizer buckets at correct concentration. CDI bucket refilled and tested at proper concentration.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mixed vegetables on prep table at 96F. CDI vegetable mix was added to rice and retested at 202F.

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 great date marking procedure, however 3 gallons of milk were not dated in prep reach-in cooler. CDI milk labeled.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one sanitizer spray bottle not labeled. CDI bottle labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed chips stored touching dish machine. CDI chips were moved away from dish machine.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on cuttingboards in prep room and on employee aprons. REPEAT VIOLATION.

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

4-501.11 Maintain equipment in good repair. Observed rusted shelves in walk-in cooler. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cuttingboards deeply scored or melted.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee improperly washing dishes. CDI 3 compartment sink was set up and tested at proper temperature and sanitizer concentration.

5-205.15 Maintain a plumbing system in good repair. Observed sanitizing compartment of 3comp sink leaking.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no waste bin at handsink in bar.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored on shelf on prep line.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw ground beef stored on top of raw whole muscle intact beef today. Keep ground beef stored below or beside steak without contact. Corrected by moving ground beef to beside the bucket of beef shoulder.

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 green salsa, that is made by cooking tomitillos, dated 5/3 today which is 6 prior. Walk in was holding temperatures at 43F today. Only hold TCS foods for 4 days if storing them between 41-45F and 7 days if holding these foods at 41F or less. Salsa discarded today 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 black beans and cut cabbage cooling in very deep portions inside of tightly covered plastic containers. These must be cooled in more shallow portions- recommend metal pans and stirring product regularly as well. Black beans broken down into smaller portions and placed back into walk in today. Cabbage containers broken down and placed on an ice slush today- cut cabbage and cut lettuce must cool down to 45F or less within 4 hours of cutting it.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed most chefs with cloth towels in their aprons today- these must be stored in sanitizer when not in-use.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of clam shells stored on the floor in the wait staff area today.

Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed the chemical room door rusted and in need of repair at the bottom. Observed a missing ceiling vent in the prep area today.

2-401.11 Employee's must eat and drink in designated areas where food or clean utensils will not be contaminated. Observed the bar tender eating behind the bar today while conducting food prep.

2-301.14 Wash hands after activities that contaminate them.-P Observed the bartender handle plastic wrap and wrap lemon/lime tray with this after he had eaten food behind the bar. Bartender instructed to wash hands after eating- sent to wash.

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 Upon entrance it was observed that the bartender had just finished cutting limes at the bar but there were no gloves around this area for him to wear. Upon discussion it was found that no gloves were used to cut these. Discarded limes to correct. Discussed proper procedures of handwashing and glove use with PIC and bartender today.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf observed rags used for washing off tables being rinsed off in the handsink today. Instructed PIC that these need to be rinsed off in sanitizer bucket. This process began during the inspection to correct.

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 oysters on the half shell onsite today and they have been offered on a regular basis. No shell tags from past batches onsite today. These must have the date of the last sale on them and be stored in chronilogical order for at least 90 days. VR in 10 days.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. | 2-302.11 Maintenance-Fingernails - PF Observed waitstaff today who scoop ice, chips and because of this are designated as food service workers. They are limited to a single, simple wedding band on their hands and wrists while working with food. They must also wear gloves at all times food is being handled if they have fake or painted fingernails.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed a pitted prep table today(where the grinder is located). Do not use this table for food preperation as it is not approved. Replace this table as soon as possible to increase food prep area that is needed.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed a gloved employee handle raw chicken and go to change gloves afterwards without washing hands. employee stopped today to wash hands.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -PObserved cooked octopus stored with raw shrimp today. Octopus moved to seperate container to protect it from cross contamination.3-302.11(A) Separate the different types of raw animal foods. -PObserved raw steak stored with raw hamburgers today. Hamburgers put into a separate container today to correct.3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -PObserved parm. cheese container stored with lettuce today in the flip top cooler- parm. cheese container moved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -PObserved raw egg stored at room temperature today- discarded.Observed the cold drawers holding upfront at >45F today- foods moved to Walk in to cool down.These foods must maintain temperature over lunch.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed a cheese slicer that had freyed metal and duct tape on one end- discarded today to correct.

Observed sanitizer in the line bucket at 0ppm and the sanitizer on the waitstaff line at >200ppm. Maintain chlorine saniitzer at 50-100ppm. Both containers corrected today during inspection.4-501.114

Observed open ham and slaw not date marked today. Date mark all TCS foods once they have been made/opened. Both back dated by head chef today to correct.3-501.17

Observed no health statement on the to go menus today. Provide the statement that is on the main menus as discussed because those are correct.VR in 10 days.3-603.11

Observed raw beef being thawed under running water that was 100F. Thaw foods in this way except with 70F or less water. Corrected by adjusting water temp. today.3-501.13

Observed a box of togo boxes stored on the floor today. Keep these stored at least 6" off of the floor to protect them.4-903.11

Observed washed and peeled onion uncovered in the prep room today and uncovered tortillas- covered during inspection. Keep these covered to protect them.3-302.11

Observed pink algal growth inside of the ice machine near the bar today. Sanitized during inspection to correct today. Wash, rinse, and sanitize this frequently enough to preclude the growth of mold or build up of debris.Replace broken ice flap.4-601.11

Observed slaw that was made the day before and it had still not fallen below 45F. Discarded during inspection today.Cool TCS foods from 135F to 70F in the first two hours and then down to 45F or less in the next 4 hours.3-501.14

. | Observed TCS foods stored on ice today, with the product high in the pan and the ice was only in contact withthe bottom of the container. Products were stored at >45f today-sent to freezer to chill quickly today.Hold TCS foods at 45-41F or less.Observed two TCS foods that were stored on the counter today after they had gone through the thawing process. These must be placed back into cold hold immediately rather than setting out. Taken to WIC to quickly chill today.3-501.16

Observed open American cheese and rice milk not date marked today. Date mark all TCS foods once they have been opened/made. Date marked today to correct.3-501.17

Observed a spray bottle of bleach unlabeled today. Keep all chemicals labeled. Relabeled during inspection by PIC to correct.7-102.11

Observed slaw that was stored in a very large portions today, tightly covered, and in a plastic container that had not met the cooling perameters. Must use any combonation of approved cooling methods such as shallow food portions, metal pans, keep uncovered, stir product regularly, put on an ice bath, ice paddles, use WIF etc.Observed lettuce that had been recently cut stored on the make table- cool fresh cut lettuce before storing it on the make table as this equipment is not designed to cool foods, only keep them cold.3-501.15

2-301.14 When to WashAfter handling raw animal foods and before handling RTE foods, clean dishes, food contact surfaces, and before donning another set of gloves- wash hands. Observed employee scoop raw shrimp with gloved hands and then handled the clean plates(food contact portion) that the cooked shrimp were to be placed on. Plates sent to be cleaned and employee stopped to wash hands. Discussed and demonstrated placing tongs into small containers inside of the cold drawers so that these could be used to handle raw meats.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationKeep foods covered to protect them when they are in storage. Observed slaw, onions, and other cut veggies uncovered in the WIC today. covered during inspection.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingHold all TCS foods cold at 45-41F or less. Observed oil/garlic mixture and slaw stored on ice today but the products were stacked high with only the bottom portion of the pan in contact with ice. Recommend using metal pans in an ice slush so that more contact is made with the container. Be sure to check these ice levels and temps. of the food to ensure this practice works through out the day. More ice added today to the slaw to cool it down and the oil mixture was discarded.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), DispositionObserved cooked pork today that was date marked 11-3-13 in the WIC- all pans discarded today. All TCS foods must be used or discarded within 7 days if they are being held at 41F or less.3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingObserved open American cheese not date marked today- discarded during inspection.Observed salsa(homemade/cooked) not date marked today- date mark all salsa and tomato mixtures(pico de gallo).

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate PathogensObserved no disclosure or reminder of raw/undercooked animal foods on the lunch menu. Offer this disclosure and warning on all points of order just like it is on the main dinner menu.Corrected through instruction.

3-501.15 Cooling MethodsObserved chicken soup cooling in the WIF today with ice paddles in the product to speed up cooling. These ice paddles were melted and not helping the process- be sure to watch these paddles to make sure they are working as intended.

3-304.14 Wiping Cloths, Use LimitationWhen not in-use, store wiping clothes in sanitizer. Observed multiple towels on counter tops today and multiple towels stored inside of a make table.

6-501.110 Using Dressing Rooms and LockersEmployee items must be stored in a designated area where they will not contaminate food, food contact surfaces, clean linen, or togo materials. Observed bike helmets and jackets stored ontop of dry goods in the back today- all items moved during inspection.

2-103.11 (M) Person in Charge-DutiesAll employees must know the big five illnesses or know where to find a list of the big five illlnesses. Employees did not know them and were not able to point them out during the inspeciton. Recommend to post list for them to reference in case they are ever diagnosed or exposed to one of the five.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationStore raw animal foods by FCT, with all beef steak stored seperate or above all ground beef. Observed steaks stored in the same container as burgers today- moved during inspection.

6-501.111 Controlling Pests observed fruit flies and flys in facility today. Contact pest control company to get this issue corrected. Observed fruit flys inside of the pineapple liquor mix today- discarded by PIC during inspection.

4-502.13 Single-Service and Single-Use Articles-Use Limitationssingle-use articles cannot be reused because they are not easily cleanable. Observed aluminum metal pans stacked up on the clean end of the dishwasher and multiple were cracked and worn from so much use. They were discarded today. Facility is using them to press down food on the grill- these can be used for this purpose but must be discarded after 4 hours use.