DON PEDRO MEXICAN 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 chicken stored above raw ground beef and steak in WIC. CDI- No contamination observed, chicken moved to bottom rack. (-0)

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed shredded lettuce stored in large amount of water in WIC. EHS advises PIC not to store TCS produce floating in water. (-1)

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple cutting boards in dish storage area with deep scoring, no longer cleanable. CDI- PIC removes boards from service and to place an order for more today, 06/15. (-0.5)

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed unsealed wooden floor panel at exit/entry to WIC which is subject to large amounts of water during cleaning and shows signs of deterioration. Remove old wooden floor attachment and replace with a smooth and cleanable material which quickly dries. (-0.5) 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 siding at wall behind cook line hand sink. Repair so wall is not subject to entry of water and is cleanable.

10 DAY VR. 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed compliant EHP and employees with correct answers when questioned; however, no formal verification process is done. PIC should have food handlers read and sign, the verify with EHS within 10 days. (-0) Spanish form- https://mecknc.widen.net/s/kwwtzglzzd/food-employee-reporting-agreement---spanish English form- https://mecknc.widen.net/s/ftrdv7k6rd/food-employee-reporting-agreement

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in hand sink basin at cook line. CDI- Basin sanitized, EHS advises not to use hand sink as a dump sink or to rinse utensils. (-1)

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed the WIC being washed and cardboard box of chicken breast inside sopping wet. CDI- PIC removes chicken from cardboard box and places into plastic container; no contamination to product observed. EHS checked the condition of bottom shelf food containers to ensure no breach of water and tight lids present. EHS advises the PIC, going forward, to vacate the bottom shelf of each section in intervals during cleaning, and ensure packaging is not subject to entry of water. (-1)

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 ROP salmon which states on packaging to remove prior to thawing intact inside WIC. PIC affirms thawing began today. CDI- Slits made in packaging, education provided to PIC on reasoning for introduction of air to ROP items in refrigeration. (-0.5)

4-501.11 Maintain equipment in good repair. Observed torn gasket in hot box and rusted racks for storage of clean dishes across from chemical dish machine. Replace both items at earliest opportunity. (-0)

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed unsealed wooden floor panel at exit/entry to WIC which is subject to large amounts of water during cleaning and shows signs of deterioration. Remove old wooden floor attachment and replace with a smooth and cleanable material which dries at a faster rate. (-0)

6-301.14 Post a handwash sign at each handsink. Observed no signage at back hand sink where salsa’s are kept. CDI- EHS provided signage. (-0)

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 splatter inside microwave closest to cook line. Clean at least once per day, or as needed. (-1.5)

REPEAT. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed diced tomatoes brought to cool in WIC dated for yesterday. CDI- Food handler dates tomatoes for today. EHS reminds staff to w/r/s all dishes between uses. No increase in points for single item- all other date marking onsite was fully compliant. (-1.5)

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no disclosure for seafood with option to be served undercooked on one of two menu’s. CDI- PIC not to use incomplete menu, and will ensure all diners receive version with proper consumer advisory. EHS advises PIC may also add in asterisk, or use tent-cards placed at tables. (-0.5)

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed raw shrimp in undrained ice water at cook line cold drawer. Use bagged ice as is done in fliptops, so food is not stored in undrained water. (-0)

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 in 77F water at cookline. CDI- Employee brings utensils to stove and reheats to 165F. (-0)

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards throughout facility with deep scoring, no longer smooth and cleanable. Replace at earliest opportunity. (-0.5)

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed several cardboard boxes on sidewalk at side of establishment. Move trash to dumpster. 5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. Observed overflowing dumpster with top lid not able to be closed. Increased pickup frequency is advised. (-0.5)

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee beverage being stored on prep counter of flip top cooler. Employee removed drink and spilled beverage on top of cooler in the process. CDI: Employee beverage was removed and cooler was washed, rinsed and sanitized.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed an employee filling up a pot of water to cook with at hand sink next to grill. CDI: EHS stopped employee and provided education.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed chlorine sanitizer in sanitizing compartment at 3 compartment sink and in dish machine both with a concentration level below 50ppm. CDI: PIC added more chlorine to 3 compartment sink and primed dish machine. Both measured approximately 200ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed containers of chicken, beef and steak being held in grill drawers above 41F. See temp chart. PIC voluntarily discarded all foods above 41F and moved other TCS foods to WIC as a precaution. VERIFICATION REQUIRED within 3 days to ensure grill drawers are holding foods at 41F or 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 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 . Observed a container of salsa being held in prep reach in cooler date marked for today as a prep date, however, Salsa was prepared two days ago. PIC stated employee put today’s date because he transferred it to the cooler today. CDI: PIC corrected date on salsa.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a soiled wiping cloth being held on hand sink next to grill. CDI: PIC moved wiping cloth to a properly concentrated sanitizer bucket.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a large container of horchata being held in walk in cooler in which a pitcher was fully submerged in horchata, including the handle. Store in use utensils so that handle is above food.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed porous, stone bowls with pits and holes being stored on clean storage rack. PIC stated bowls are used for one specific dish on menu. Discontinue use of porous stone bowls as they are not smooth and easily cleanable.

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed employee actively washing equipment and utensils at 3 compartment sink in which wash solution was heavily soiled. CDI: Employee drained solution and refilled with fresh, clean wash solution.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing floor tiles and damaged flooring near soda dispenser at server station and several loose tiles and missing grout in between tiles in kitchen. Repair flooring and replace missing tiles. REPEAT.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed three stacks of single use to go containers being stored outside of their original packaging right side up on prep counters. CDI: PIC inverted containers.

4-501.11 Maintain equipment in good repair. Observed loose handle on center grill drawer cooler. Replace or tighten handle.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing floor tiles and damaged flooring near soda dispenser at server station. Repair flooring and replace missing tiles. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two knives with food residue on magnetic knife rack. CDI - PIC removed knives to be washed. This citation has greatly improved since last inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed ice scoop handle touching the ice in the bulk ice bin. CDI Scoop was washed, rinsed and sanitized and placed back into the bulk ice bin with handle out of ice.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked food storage containers on shelves.

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 in bad repair in beverage dispensing area. No points deducted.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chorizo stored over raw pork in WIC. CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple knives with food residue on magnetic knife rack. REPEAT. CDI - PIC removed knives to be washed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed ceviche and cooked octopus in WIC dated 3/25. PIC stated food was previously frozen and a thaw date was not added when food was removed from the freezer. CDI - PIC voluntarily discarded food. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 thawed raw salmon in sealed ROP in WIC. Package label requires fish to be removed from packaging prior to thawing. CDI - employee removed fish from packaging.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers in prep top. CDI - employee removed stickers and washed avocados.

4-501.11 Maintain equipment in good repair. Observed crack on inside surface of ice machine door for ice machine located in kitchen. Observed rusted shelving in WIC used as equipment storage.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed residue buildup inside dish machine.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed washed broccoli stored with unwashed zucchini and cabbage. CDI - PIC rearranged walk-in shelf to have washed produce on the top shelf above unwashed produce. Although this is a repeat violation, there has been an improvement since the last violation therefore only half points deducted. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two metal containers stored as clean with food debris. CDI - Dishes were removed from clean storage and placed in the soiled dish area for rewashing. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hold held black beans were at 130F in steam table. CDI - food staff reheated the beans to 181F for hot holding. Also educated staff to use thermometer to ensure reheat temperature is achieved before placing in hot holding unit. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the top layer of shredded cheese at temperature above 41F in a prep unit; the cheese was filled several inches above the cold line. CDI - top layer of cheese was discarded and ice pack placed on top. Observed dices tomatoes on the guacamole cart was above 41F. CDI - diced tomatoes were cooled to below 41 and place on ice on the cart. Recommend use of time instead of temperature on the guacamole cart with proper procedure ink writing. 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 cooked onion, pepper and tomato made on 12/19 without date label. CDI - food staff who prepared the food labeled the item with the correct prep date. Because the establishment has a good date marking system and this one item was the only violation. Only half deduction was taken for this violation. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Common Name - Working Containers (Pf). Observed a bucket of sanitizer was not labeled. CDI- PIC labeled bucket with the word “sanitizer”

3-501.15 Cooling Methods (Pf) Observed salsa prepared earlier in the morning was at 51F and not cooled to 41F or below before covering and storing in a deep pitcher in the reach-in unit. CDI - several containers made on 12/21 were placed in the walk-in freezer and cooled below 41F.

6-501.111 Keep the premises free of insects, rodents, and other pests. GC - Observed one insect in the dinning area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.Observed bottled beverages were stored on the floor in the back storage room. CDI - case of soda was moved to the shelf.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observe served wet wiping clothes stored on the work tables throughout while not in use.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) Observed sticker residue on large pans stored as clean. CDI - items pulled from clean storage area for cleaning

5-205.15 (B) Leak pipe etc. not imminent threat. Observed the hand washing sink in the wait station was leaking, Will verify repair be reviewing repair invoice

5-501.111 Keep storage areas and bins for waste in good repair. Observed the dumpster area with trash, debris and grease debris on the ground surrounding the dumpster and grease waste container.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sour cream in prep top at 48 F. CDI - PIC moved sour cream to WIC since item had been placed out less than 4 hours prior. 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. Observed shrimp thawing under running water at 86 F. CDI - PIC moved shrimp to WIC to finish thawing.

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 spoon at stove stored in container of water at 119 F. CDI - PIC removed spoon and container to be washed. 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored in visibly soiled area between two prep tops. CDI - PIC removed knife to be washed.

4-501.11 Maintain equipment in good repair. Observed loose panel on inside of WIF door. Observed rusted shelving in clean equipment storage room.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch. -P. Observed pre-rinse sprayer hanging below flood rim at 3-comp sink. CDI - PIC hung up sprayer above flood rim.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw eggs stored above garlic, cucumbers, and peppers inside the WIC. PIC - Rearranged storage order.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Observed salad and cooked pepper & tomatoes with no date marking/label. CDI - PIC stated both were prepared the previous day and the correct date label was added.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed chicken stored on the floor inside the WIC. CDI - Chicken was removed from the floor.

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 inside the Walk-in Cooler and in the storage area for clean dishes.

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 pans stored as clean with stickers and sticker residue present on the exterior surface. REPEAT. CDI - Pans were moved to 3 compartment sink.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor tiles missing near the ice machine, observed wall in disrepair at the kitchen entrance. Observed floor tiles missing in front of steamwell in the kitchen area.

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 2 containers of sliced tomatoes, pico de gallo, shredded queso, and sour cream being held above 41F in the prep top unit. Observed ham, salad and queso in the reach-in portion of the prep unit being held above 41F. CDI - PIC voluntarily discarded shredded queso, sour cream, salad and ham. CDI - PIC stated that tomatoes and pico de gallo were prepared an hour prior of arrival of EHS, and were placed in an ice bath for rapid cooling.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed chemical spray bottle of degreaser with no label. CDI - PIC labeled all chemical spray bottles.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed Pico and 2 containers of shredded cheese cooling in the prep unit. CDI - All items were moved to the WIC for rapid cooling.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop handle in direct contact with ice inside ice bin.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed sticker/label adhesive residue on the exterior surface of pans stored on racks in the clean equipment storage room.

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 missing near the ice machine, observed wall in disrepair at the kitchen entrance.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal medicine stored inside the RIC with food and other items for customers.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scooper buried in rice bin. CDI PIC removed scooper. -0

4-501.11 Maintain equipment in good repair. Observed torn gaskets on 2 reach in cooler units under prep tops. REPEAT -1

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed wash water in 3 comp sink 80F during active washing. CDI Dishwasher emptied wash water and replaced with fresh water. Fresh water temp is 120F. -.5

REPEAT 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed bus tubs used for storing bulk salsa having chipped / damaged surfaces in need of replacing. 4-501.11 Maintain equipment in good repair. Observed split torn gaskets on many reach-in cooler units in need of repair / replacing.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster having doors open during inspection; grease from grease dumpster creating accumulation in parking lot in need of proper removal.

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 flooring underneath equipment in need of general cleaning; Observed flooring inside walk-in coolers in need of general cleaning underneath shelving.

REPEAT VIOLATION: 2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees (P). Observed no written Employee Health Policy provided that included Salmonella non typhoidal. Current EHP poster did not contain the 2nd sheet with the decision tree with exclusions and restrictions. CDI: Copy of Employee Health acknowledgment form was printed during inspection for employees to go over and sign. CDI: educated and provided the PIC with an updated Employee Health acknowledgment form to properly train food employees.

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 establishment does not have written procedures for the cleanup of vomiting & diarrheal events. CDI: educated and provided the PIC with a template plan to be implemented. Procedures were printed out and reviewed during inspection.

REPEAT VIOLATION: 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed uncovered employee drinks stored on and above food prep surfaces. CDI: drinks were relocated to proper locations.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed cups/drinks stored inside handsink basin at the bar. CDI: cups were removed

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Observed oyster tags not in chronological order. CDI: staff in process of putting tags in order during inspection.

REPEAT VIOLATION: 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 chlorine sanitizer at 3-comp sink while employee was washing dishes at 0ppm. CDI: bleach was added to make concentration of 100ppm. Points not escalated due to improvement and different code violation.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed large tub of red salsa that was cooling from last night at 43F in center inside walk-in. CDI: salsa was discarded; proper cooling process was discussed. 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed a large tub of chicken stock at 43F in center of product that was in cooling process from last night inside the walk-in cooler. CDI: chicken stock was discarded and proper cooling methods were discussed.

REPEAT VIOLATION: 3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed large plastic container of salsa and chicken stock that had cooled in large batches and covered inside walk-in cooler. CDI: proper cooling methods were discussed; cooling log recommended to better monitor items in cooling process.

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed walk-in cooler not in use and currently being used for storage. Observed ice build-up inside flip top cooler and door broken close to grill. Work order has been placed. Observed torn gaskets on flip top cooler close to grill and make table close by grill. Points not escalated due to improvement and equipment that has been fixed.

REPEAT VIOLATION: 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed areas of kitchen with low grout in need of regrouting. Observed metal plate of floor inside walk-in cooler rusted.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees (P). Observed no written Employee Health Policy provided that included Salmonella non typhoidal. Current EHP poster did not contain the 2nd sheet with the decision tree with exclusions and restrictions. CDI: educated and provided the PIC with an updated Employee Health acknowledgment form to properly train food employees.

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 establishment does not have written procedures for the cleanup of vomiting & diarrheal events. CDI: educated and provided the PIC with a template plan to be implemented.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed uncovered employee drinks stored on food prep surfaces. CDI: drinks were relocated to proper locations.

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 handling tortillas with bare hands. CDI: tortillas were discarded and education was provided.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P For more information please visit: http://meck.co/FoodSafety. Observed employee washing dishes at the 3-compartment sink and rinsing without using the sanitization step. CDI: education provided on how to properly set up and use the 3-comp sink. dishes were rewashed, rinsed, and sanitized properly using bleach solution.

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed no asterisk or indication on menu that states that ceviche served using raw tilapia and lime juice can be served raw. VR in 10 days to ensure menu is corrected

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed chemical bottle stored on counter at bar above beer keg cooler and another bottle stored on top of hot box. CDI: chemical bottles relocated.

REPEAT VIOLATION: 3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed large plastic container of salsa cooling on the floor inside the walk-in freezer. From discussion with PIC, it was a determined that after the salsa was prepared it was placed inside the freezer without using any other kind of cooling methods. Cooling calculation was taken and product only cooled 4 degrees F in 40 minutes. CDI: salsa was eventually transferred into 4 smaller metal pans on ice baths to cool more rapidly.

REPEAT VIOLATION: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roaches along wall of unused walk-in cooler. Walk-in cooler is currently used for storage. Notify pest control company for treatment.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed a container of salsa stored on the freezer floor. Observed a box of red onions and soy sauce stored on the floor inside dry storage room. CDI: items were moved off of the floor.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed servers that handle food wearing watches and bracelets. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed servers that handle food without hair restraints.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop for ice machine stored on top of side syrup box. CDI: scoop was cleaned and moved into a clean metal pan.

REPEAT VIOLATION: 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving inside main walk-in cooler and walk-in cooler that is not in use. 4-501.11 Maintain equipment in good repair. Observed handles broken on cooler drawers at grill. Observed walk-in cooler not in use and currently being used for storage. Remove all unnecessary equipment that is not being used from facility.

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed dumpster rusted and appearing to have a leak at the bottom. Contact dumpster company to have dumpster replaced.

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 dusty vents on sides of ice machine. Observed dust build-up on vents above ice machine. Observed metal part of the wall inside walk-in cooler that is being used for storage is rusted and peeling off. 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.

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 diced tomatoes and onions in the walk in cooler being cooled in a covered container. PIC stated diced tomatoes were just chopped. CDI. PIC vented container and stated ice will be placed on top of tomatoes to rapidly reduce temperature.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. OBSERVED cutting boards in need of replacing at the prep top unit across from the grill. Cutting board in need of resurfacing or replacing across at the other two prep unit stations.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf OBSERVED ice in the hand wash sink adjacent to the grill. CDI. PIC educated employees to only use hand wash sink for handwashing.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P OBSERVED boxes of mushrooms stored above ready to eat foods in the walk in cooler. CDI. PIC rearranged order and placed both boxes of mushrooms in the produce area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P OBSERVED chopped onions mixed with chopped tomatoes, shredded cheese, and sliced tomatoes at the flip top stations near the grill temping above 41F. PIC stated both items were prepared today prior to inspection. CDI. PIC instructed employee to cool all items.

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 light fixture covering broken in the kitchen area. PIC stated a new cover has been ordered.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF. Observed employees that were unaware of the major reportable illnesses and symptoms. CDI provided copy of Health policy poster in English and Spanish.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf. Observed no parasite letters for the fish and shrimp that is undercooked for service. Verification required.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed tamales reheating in steam well from freezer. At hour and a half point tamales were at 98F. CDI item placed on stove and reheated to temperature in 30 minutes. Suggest facility no reheat any food items in steam well equipment only for holding temperatures.

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 cactus, pico, salsa verde, chorizo, salsa roja, cabbage, horchata and ground beef not dated when pulled from walk in unit. CDI items dated.

4-501.11 Maintain equipment in good repair. Observed mixer and racks that are rusted and in need of repair and walk in door hinge in need of repair to allow for self closing walk in door.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed racks, fans in dish washing area, microwaves, reach in and vents in walk in cooler in need of cleaning. Repeat

6-303.11 Intensity-Lighting - C. Atleast 20 foot candles where there is warewashing and food prep. Observed less than 20 foot candles at the bar area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Personal drinks stored in top dry storage shelf. CDI- Moved to bottom shelf.

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 Observe employee wash hands and dry without a paper towel barrier.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some products recorded above 41F (see chart). CDI- Cooled down.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer recorded low, not strong enough. CDI- Diluted.

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 Observe damaged cans not segregated. CDI- Segregated.

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. Scoop for ice machine and flour stored with handle touching flour.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Large plastic chip bucket and sheet trays were stacked while wet. REPEAT

4-602.13 Nonfood Contact Surfaces - C Gaskets, fan grate, bottom of coolers in need of cleaning.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning.

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

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unwrapped straws for customer self service at bar and unwrapped straws in rear service area. Straws must be wrapped or in dispenser that dispenses one straw at a time . -0 points-

4-501.11 Maintain equipment in good repair. Observed shelving in rear storage area rusted and in need of replacement. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board on prep unit near grill in need of replacement or resurfacing.

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

6-303.11 Intensity-Lighting - C Observed bulb missing in walk in cooler .

5-205.11 Maintain access to handsinks. Handsinks may only be used for hand washing .-Pf Observed food employee use hand sink near grill station to fill up pan prior to cooking. CDI- educated employee and pan was placed in dish pit. - 1 point. 6-301.14 Handwashing Signage - C Install hand washing signs in men and women's bathroom. 0 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 Facility did not contain tags that dated back at least 90 days. All tags onsite were not marked with sell by dates. Will make a VR visit to ensure tags are being properly marked with sell by date and kept on file for 90 days. - 1 point. 3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Parasite destruction form was not produced during the inspection. Facility is required to fully cook shrimp and fish until records are produced. VR

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed food employee using tongs that touches raw steak on cooked steak that's finishing on the grill. Ensure that cross contamination is not a factor when food prepping. Use specific tongs for raw foods and species tongs for RTE foods. CDI- tongs were removed, food product was cooked to 165 degrees. -1.5 points. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employees using same gloves for different activities without changing or hand washing. CDI- gloves were changed and hands were washed.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed several pans stoed as cleaned soiled to touch. CDI- pans were placed in dish pit. Also chemcial dish machine is not properly dispensing chemicals . Will make a return visit to ensure compliance is met. Avoid use until it is fixed. VR - 1.5 points.

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 and diced chicken staying stagnant/rising in temp in certain portions during the cooling curve. Facility needs to focus more on effective cooling earlier in the process of cooling. CDI- chciken will be cooked off and restarted for cooling. Salsa exceeded the 4 hour window to cool. It was voluntairly discarded.-1.5 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sour cream, gucaomole,cut cabbage, and salsa were all codl holding >41 degrees inside of reach in 2 door and 1 door units near grill area. Also observed salsa cold holding>41 degrees in ice bath used in waiter/waitress area. VR/CDI- Will make a return visit to ensure units are fixed. Do not use units until they are fixed. -1.5 points. REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf OBserved salsa cooling in very dense amount inside of freezer unit, Also observed diced tomatoes cooling in dense a container inside of prep coolers. CDI- foods were made into shallow amounts and placed in freezer. -.5 points.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sauce containers in direct contact with the floor in dry storage area. - 0 points

5-501.17 Provide a covered waste bin in female restrooms. 0 points.

6-303.11 Intensity-Lighting - C Install brighter bulbs in walk in cooler. All equipment shall be equipped with at least 10 ftcd. 0 points.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Some foods in cold-holding units not covered/protected. Keep protected from physical contaminants. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Raw eggs stored above RTE vegetables. CDI- Storage order rearranged. REPEAT; points not esclated

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple foods in flip top and drawers holding above 41F. CDI- PIC stated food in drawers was just removed and placed back for drawers to be cleaned; ice dumped on foods to cool down. Facility is excpecting an entire new flip top unit soon as current one struggles to hold 41F. Food discarded. Will keep all food on ice.. VR.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. No thermometer in WIC. CDI- Provided.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed exterior of stoves and gaskets in need of cleaning.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Raw eggs stored over RTE cut tomatos in reach in cooler. CDI- Storage order reversed. 3-302.11(A)(2) Separate different types of raw animal foods from other raw animal foods. -P Raw comm. beef stored under pork and steak in WIC. CDI- Reversed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Multiple foods recorded above 45F (see chart). Unaware as to what caused temp. abuse as all the equipment was working. CDI- Discarded.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P One salsa container dated for 11-24 not discarded in time. CDI- Discarded.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of metal containers observed in dish pit. Seperate to allow air drying. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Soiled cups stored in hand sink at server station. CDI - Cups sent to dish area.

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

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 placed in flip top to cool. CDI- Relocated to walk in cooler for rapid cool down.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One line cook not wearing hair restraint upon entry to kitchen. CDI - Staff donned hat.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a few wet wiping cloths stored on prep counters throughout kitchen. Keep these in sanitizing solution once wet.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Ice scoop stored with handle touching ice at bar. CDI - Ice scoop placed in small pan.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several metal pans wet stacked on the clean dish shelf. Separate to allow air drying.

4-501.11 Maintain equipment in good repair. Replace badly rusted shelves in walk in cooler.

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors at cook line. Repair floors with missing grouting at cook line and damaged floors by the hand sink at the server station.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Multiple foods in reach in units, WIC, etc not covered and protected from physical contaminants. When not cooling down, cover all foods.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed shrimp, onions, and mixed veggies holding on shelf above stove below 135F. PIC stated they are held there hot for a couple mins. Assure once food goes below 135F, food is either activeley cooled down or discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Margerine, oil, and spices all unlabeled.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. One sani. bucket was recorded at 0ppm bleach.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Tongs and ice scoop were stored on a dirty surface. Keep on a clean, dry surface.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards in prep unit area in need of replacement.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at handsink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Multiple knives observed with soiled food debris. CDI- Knives taken to dishwasher. 4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Minor black build-up in ice machine. Clean ice machine.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Pitcher of soap near 3 comp. sink was not labeled. CDI- Soap labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple wet stacking of metal containers. Assure all eqiupment and utensils are being properly air dryed.

4-501.11 Maintain equipment in good repair. Shelves in WIC are very rusty and in need of replacing.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Ice in handsink. DO not dump ice in handsink.

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 is not writing date of last use on tags. VR. REPEAT 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 No records for salmon on site.

3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -P Observe an employee hold a wet wiping cloth and proceed to handle onions without changing gloves. CDI- Onions discarded. Assure kitchen staff is always changing gloves and washing hands when gloves become soiled.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed many foods holding above 45F. Upon entering facility for inspection, PIC informed EHS that WIC was experiencing problems and there was currently a repair-man on the roof working to remedy situiation. Facility had opened door to freezer to allow cold air in cooler as well as place all TCS foods in ice baths to cool foods down. Foods began to cool down. Repair-man stated he had to replace a large piece of the unit on the roof. CDI- Repair-man was able to repair unit, add freon, and unit began cooling down to below 45F. FACILITY MUST ASSURE ANY FOOD THAT WAS RECORDED ABOVE 45F MUST BE RAPIDILY COOLED DOWN.. VR to ensure unit is consistently functioning.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Fan is building dusty near dish area. Clean fan.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed an employee wet a cloth in front sink and ice observed in bar sink. CDI- Informed PIC and employee that such practices are not allowed, as handwash sinks are only to be used for handwashing.

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 is not writing date of last use on oyster tags. CDI- Facility will start writing date of last use. 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 offering ceviche with shrimp, halibut, tilapia, and octopus. Box on tilapia states "farm rasied" while box on tilapia states "wild caught". Obtain information/litertaure from suppliers stating fish are free of parasites.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Raw steak stored over cooling RTE chicken in WIF. CDI- Chicken moved. 3-302.11(A)(2) Separate different types of raw animal foods from other raw animal foods. -P Raw comminuted hamburg stored over seafood in reach in freezer. CDI- Storage order fixed.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Sanitizer bucket unlabeled. CDI- Bucket labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Cole slaw in large plastic tub was recorded above 45F. PIC stated product was made at 12:00 PM and may have not finished cooling. Product uncovered, brought to WIF and active stirring to be conducted.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Multiple in-use utensils stored in stagnant water. CDI- Water discarded and utensils brought to dishwasher.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of plates, bowls, and metal containers.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed multiple food items recorded at a temp. above 45F (see chart). PIC stated items were just recently prepped. Items were in flip top or were in a tight-fitting container. CDI- Items moved to WIC and left uncovered to cool down.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. One sanitizer bucket recorded with low bleach concentration. CDI- Bucket exchanged.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed two spoons in products with handle in product. Keep handle sticking out of product.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Interior of multiple gaskets soiled and dirty.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Personal drink stored on shelf above facility items.

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 Tags were stored in chronological order. CDI- Tags re-arranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed two units that were not holding temps. Products in reach in drawers as well as product in flip top unit all were recorded above 45F. CDI- PIC stated products had been in unit for about an hour and all products were brought to WIC to cool down. Facility will utilize ice baths in the meantime. Facility will call repair-man. VR.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. One sanitizer bucket was recorded low at 0ppm Bleach.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of metal bins.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Wash solution of 3 compartment sink was dirty as one could not see bottom of sink.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over RTE pico, cilantro, and others. REPEAT. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef in freezer stored over RTE cheese dip. CDI- Storage order rearranged. Do not stored raw foods above RTE foods.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed many plates and bowls with dry food debris on surfaces. CDI- All items were taken to dishwasher to be re-washed.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed lettuce, pico, cheese in flip top and diced tomatos in WIC all above 45F. CDI- PIC stated they werre just prepped and placed in units. All items taken to WIC to cool down and left unwrapped to cool down. REPEAT.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Observed personal drink stored on top shelf of reach in cooler as well as a cell phone on bags of tortilla.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed unathorized young girl in kitchen upon start of inspection. Keep all unathorized persons out of kitchen.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observed a pitcher in handsink. CDI- Pitcher was removed. 5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed ice and food debris in handwash sink. CDI- Employee cleaned sink. Do not dump anything in handwash sinks.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed oyster tags not in chronological order. CDI- PIC rearranged in chronological order. REPEAT.

3-302.11(A)(2) Separate different types of raw animal foods from other raw animal foods. -P Observed raw chicken being stored above ham in freezer. CDI- PIC rearranged order. REPEAT. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed washed onions stored below unwashed cucumbers and tomatos. CDI- Items were rearranged.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed salad in flip top unit at 50F. PIC stated salad was placed in flip top unit immeadiatley after being prepped. CDI- Salad was moved to WIC to cool down.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on ground. CDI- Bucket moved off ground. 3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed a couple wet wiping cloths stored on prep tables. Store cloths in sanitizer only.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed knives being stored in a container of water that was recorded at 85F. CDI- Knives removed and brought to dishwasher.

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 damaged plate, ice scoop, and many damaged large plastic tubs. CDI- Scoop and tub removed from use. VR- Will return to verify all damaged tubs have been discarded.

5-402.11 Prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -P Observed drain pipe down inside drain with no air gap to prevent backflow at drain below dishwasher. Provide air gap. VR.

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 paper towel dispenser broken and not securely attached to wall at sever station. Observed some ceiling tiles missing.

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 not maintaining shellstock tags in chronoligical order. CDI-- PIC rearranged tags to chronological order.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken being stored above raw steak in reach in drawers in two prep units. CDI-- PIC rearranged order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Obersved a soiled knife, pan, and plate being stored as clean. CDI-- All items were taken to sink to be washed, rinsed, and sanitized. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items in flip top unit not holding temperature and reading at about 50F (see chart). All other food products were in an ice bath as the PIC was aware the unit was not consistent in holding temperatures. Foods in ice bath were holding a cold temperature. Thermometer was placed in unit and recorded an ambient air temperature of 48F. PIC stated repair-man will be called to assure unit is fixed. CDI-- PIC stated all foods out of temperature were placed in unit just minutes ago and were moved to walk in cooler to cool down. PIC stated he will use ice baths in meantime. REPEAT. Return visit is required to assure unit is fixed.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chlorine disinfectant labeled as sanitizer. CDI-- PIC added water to diliute it to sanitizer.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a jar of sugar that was unlabeled.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - PIC did not know what the health policy was. CDI - left a copy with the PIC

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 does not have oyster tags from the previous bags. Explained to PIC they need to retain the tags for 90 days.

General Comment .4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed bar dishmachine not sanitizing. CDI - facility is using the big dishmachine in the back until it is fixed. Verification required 7/3/2015.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed 2 prep units holding above 45F. Facility is using other working units and the walk in. Maintenance has been called. All items were above 45F. (see temp chart). Observed pico held on ice. PIco was piled high and was 58F. CDI - pico separated into smaller batches to cool. Verification to check prep unit 7/3/2015

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 cut lettuce undated in the walk in cooler. CDI - PIC dated the lettuce for yesterday. 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 enchilada sauce dated 6/18. - PIC discarded the sauce.

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

4-501.11 Maintain equipment in good repair. - Observed split gaskets on all walk in cooler doors and some prep units. Replace gaskets. Observed a cracked ice machine door. Replace door. Observed a damaged door in the dry storage room. Repair bottom of door.

General Comment 5-205.15 Maintain a plumbing system in good repair. - Observed a leak at the 3 comp sink.

General Comment 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed an overflow of trash. CDI - trash company called and someone is coming to dump it.

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 tortilla being touched with bare hand and put onto a warming unit by wait staff. If tortilla reaches 165F this is permitted. If not use a suitable utensil or wash hands and wear a glove(s).

3-203.12 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 dates on shellstock tags. Also ensure tag is kept with oysters until container is finished. PIC put tag with oysters in two door freezer and will record dates on tag once container is empty.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed garlic butter at 65F on cook line. Maintain cold or provide documentation that item is not a TCS food. Garlic butter put on ice and in prep cooler.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed rolling table side guacamole cart left near restroom entrance. Ensure uncovered items are free for customer contamination by monitoring cart and keping out of reach from customers when not in use.

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 wooden spoons used on the guacamole cart stored in a pitcher of room temperature water. Spoons and pitcher removed from cart for cleaning.

4-501.11 Maintain equipment in good repair. Observed cracked interior panel of the ice machine, cracked top of sugar bin, leaking drain line on the 3 comp sink, 3 section walk-in cooler/freezer used as for cooler and dry storage, knife sharpener tool used to hold one door freezer closed, tape used on dish machine used to hold chemical lines in place, tape used top hold beer cooler top in place in wait station area.

3-202.18 Shellstock Identification - PF. Shellstock shall be obtained in containers bearing legible source identification tags. Observed oysters without any identification. PIC stated they are purchased from Sysco. Sysco emailed the invoice and proof of purchase which states they are frozen and fully precooked. Facility shall maintain shellstock box or tag from now on for identification purposes.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Potentially hazardous foods being held hot shall be maintained at 135F or above. Observed one pan of white rice stored in a hot box at 130F. CDI by reheating to 135F.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Potentially hazardous foods being held cold shall be maintained at 45F or below. Observed pork tamales at 46F in the walk in cooler. PIC stated they were stored in the walk in cooler over night. CDI by discarding. Observed freshly diced tomatoes at 51F in flip top preparation unit. CDI by placing in walk in cooler to cool to 45F or below.

3-305.11 Food Storage-Preventing Contamination from the Premises - C. Food shall be stored at least 6 inches above the floor. Observed one box of limes stored on the floor in the walk in cooler.

4-901.11 Equipment and Utensils, Air-Drying Required - C. Equipment and utensils shall be air dried before stacking. Observed several large plastic containers stacked while wet.

4-501.11 Good Repair and Proper Adjustment-Equipment - C. Equipment shall be maintained in a state of repair. Observed severely rusted shelving on several shelves near dish washing area.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Nonfood contact surfaces shall be free of accumulation of dust, dirt, and food debris. Observed heavy dust buildup on fans in walk in cooler.

3-301.11 Preventing Contamination from Hands. One wait staff personnel observed taking tortillas from warmer with bare hand. CDI- verbal correction as to requirement. Tortilla reheated on warmer; discussed options for handling ready to eat foods with operator.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Raw food items in prep cooler drawers not under temperature control. External thermometer on unit indicates 57F. Food items in prep cooler not under temperature control. See chart for items and temperatures. Discussed temporary options with operator for cold holding until unit has been repaired. Return visit by September 22, to check for repair of cooling units.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition. Pan of cooked beef with a preparation date of 9/2 on it being stored in walk in cooler. CDI- verbal correction. Discussed options with operator. Operator voluntarily discarded container of beef.

3-305.11 Food Storage-Preventing Contamination from the Premises. Ready to eat produce stored in direct contact of shelving in prep coolers, and washed and cut produce stored in container of unwashed produce. CDI- all corrected.

4-101.19 Nonfood-Contact Surfaces. One cutting board heavily scarred, damaged lids on some containers. Replace damaged items.