EL TROPICO RESTAURANT

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC handle bleach to fill up sanitizer bucket and then begin to return to food prep. -CDI- EHS intervened, educated PIC on when to wash and PIC washed hands. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed food debris in handsink, indicating it was used for dumping. -CDI- EHS educated PIC on proper use of handsink and handsink was properly cleaned. -0-

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed washed celery and cucumber lying on storage racks of bottom of prep unit. -CDI- EHS educated PIC on proper storage and items rewashed and placed in proper containers. 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 outside of original packaging stored over raw whole muscle beef in WIF. -CDI- PIC corrected storage order. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D)./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 some items past date mark: 6/23-6/29: repollo, yuca, chicken taco filling, carne molida, lengua, andcanned chipotle peppers; some items missing date mark: cut cabbage, half and half, and pico de gallo; and some items improperly date marked: beans 6/29-7/6 (discard should be 7/5) and salsas in small RIC at FOH that were filled from larger containers in WIC date marked for today instead of original date mark. -CDI- PIC voluntarily discarded items past date mark and properly date marked other items. OVERALL IMPROVEMENT NOTED WITH DATE MARKING. CONTINUE TO MONITOR TO ENSURE ITEMS ARE PROPERLY DATE MARKED AND DISCARDED PAST 7 DAYS. **REPEAT** -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (A), (B), (C) Use approved thawing methods 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 beef thawing under running water at 85F and not submerged. -CDI- EHS educated PIC on proper thawing methods and that in EHS’ experience, water does not come out of faucets below 70F in Meck county in the warmer months and PIC placed items in WIC. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one crawling pest. **REPEAT** -1- **OVERALL IMPROVEMENT WITH PEST CONTROL** 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed a couple dead pests.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 3 buckets of wiping cloths with no sanitizer. -CDI- PIC added chlorine to correct to 100ppm. **REPEAT** -0.5-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with holes. -CDI- PIC voluntarily discarded items. 4-501.11 Maintain equipment in good repair. Observed water pooling in bottom of prep unit and lowboy cooler. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC not able to present copy of CFPM. PIC stated that he recently retook exam as his expired 3/26. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw beef stored over unwashed produce in WIC. Observed raw frozen hamburger patties and raw bags of seafood outside of original container stored over fries. All items were outside of original packaging. -CDI- PIC corrected storage order. **REPEAT** -3- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed PIC wash hands with gloves still intact. -CDI- EHS educated PIC on discarding gloves after use and PIC voluntarily discarded gloves and properly washed hands. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed some items in WIF unwrapped with no protective covering such as raw chicken and cooked beef. Observed 2 salsas and one container of black beans in WIC with no protective coverings.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed food debris on dishes stored as clean. Per PIC, some items were not in use. -CDI- PIC moved items to dishpit to be W/R/S. Any items not in use must be removed or maintained clean. **REPEAT** -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark buildup behind chute of ice machine. Increased and more thorough cleaning frequency recommended. 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 buildup on top of microwave. Increased and more thorough cleaning frequency recommended. 4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. -P- Observed PIC use prep sink to wash vegetables while dirty dishes were stored in there. -CDI- EHS intervened, educated PIC on cleaning sink prior to use and not storing dirty items in it and sink was clean and items rewashed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(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 beans, pico de gallo and habanero salsa prepared prior day that did not meet cooling parameters. -CDI- PIC voluntarily discarded items. -0- For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed some items in WIC above 41F. Appears that there may be an air flow issue in WIC. -CDI- PIC voluntarily discarded items above 41F. **FACILITY TO NOT USE THAT SECTION OF WIC TO STORE TCS ITEMS UNTIL REPAIRS CAN BE MADE** **3 DAY VERIFICATION REQUIRED BY 5/29/26** -1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D)./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 items improperly date marked: pico 5/27-5/2 (discard should be 6/2), chicharron 5/24-5/31 (discard should be 5/30); items missing date mark: pico de gallo, 2 queso frescos, 2 containers of yuca, chicharron, cut cabbage, 2 housemade horchata containing milk; items past date mark: queso, pupusa de queso, pupusas de frijoles (5/20-5/26), beans double date marked 5/14-5/20 & 5/25-5/31, chayotes 5/11-5/17, and Loroco pupusas (5/13-5/19); and items with illegible date marks: chicken soup. -CDI- PIC voluntarily discarded items past date mark and properly date marked other items. **REPEAT** -3- 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P- Observed 2 bottles of raid and one bottle of fire ant spray that stated “for outdoor home use only”. -CDI- PIC voluntarily discarded items. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed 2 spray bottles with no labels. -CDI- PIC properly labeled items. **REPEAT** -1-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed pico de gallo, habanero salsa and black beans prepared prior day that did not properly cool. Pico de gallo was found cooling in large plastic bowl with lid, densely packed. Habanero salsa found cooling in large plastic container with lid. Beans were found cooling in large bus tub with lid, densely packed. Observed cut raw meat prepared today cooling in WIC in large bus tub with lid, densely packed. -CDI- EHS educated PIC on proper cooling methods and items were voluntarily discarded as they had already missed the cooling parameter apart from meat which was separated into smaller quantities and placed in WIF to facilitate rapid cooling . -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed some squeeze bottles in prep unit and on cook line missing labels. Some items had labels but nothing was written on labels or labels weren’t legible. **REPEAT** -1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead pest on clean dish. Observed flying pests. Recommended increased pest control frequency. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open for majority of inspection. Keep door closed to protect from insect or rodent entry. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in sanitizer concentration at 0ppm. -CDI- PIC replenished supply to 100ppm. -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 water used to store in-use utensils at 127F with some debris. -CDI- PIC placed items at dishpit to be W/R/S. -0- 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle stored inside of sugar touching food.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet stacking/standing water with plates, bowls and pans stored as clean. 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed food splash on some plates stored as clean at FOH next to HH table and clean dishes stored on shelving with food splash and other debris. -0- 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean linens stored on floor in dry storage area.

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 stone bowls. Per PIC, wooden bowl not in use and stone bowl is used for seafood. Remove. **REPEAT** -0.5- 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed ninja blender that stated “household use only”. Replace with ANSI certified or equivalent.

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 interior surface of RIF, NFCS of ninja blender, top of dish machine, and flat trays and shelving of speed racks used to store spices, and shelving of WIC and where clean dishes are stored and shelving in dry storage area in need of cleaning. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5-

5-205.15 Maintain a plumbing system in good repair. Observed slow drain at handsink at FOH. 5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P- Observed vacuum breaker under pressure. -CDI- PIC removed spray nozzle. -0-

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing dumpster plug on one of the dumpsters. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed unused equipment and other items stored outside in waste area. Remove. -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./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 BOH in dishpit area not smooth and easily cleanable throughout. Repair. **REPEAT** -0.5- 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls in dishpit area in hard to reach areas in need of cleaning. Observed floors in dry storage area in need of cleaning. Increased and more thorough cleaning frequency recommended. 6-501.114 (A) The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. Observed mixers, slicers and other items not in use. Remove.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored above retail items in lowboy cooler. -CDI- PIC relocated items. **REPEAT** -0.5-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed no signed attestation of EHP. -CDI- EHS provided copy and employees signed at time of visit. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee touch trash can and then begin to return to handle in-use squeeze bottle without washing hands. Observed food employee wash hands and not use a barrier to turn off the faucet thus recontaminating hands. -CDI- EHS educated food employee on when to wash and food employee washed hands. -0-

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 last used dates missing on shellstock tags from October and November. **10 DAY VERIFICATION REQUIRED** -1-

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed food employee touch trash can with gloved hand and then begin to return to handle in-use squeeze bottle without discarding gloves. -CDI- EHS educated food employee on when to discard gloves and gloves were discarded. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw pork stored over chipotle sauce and half and half in bottom of prep unit. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.- Observed raw ground chorizo stored behind whole muscle beef in prep unit. -CDI- PIC corrected storage order. **REPEAT** -3- 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 food debris on dishes stored as clean. Per PIC, some items were not in use. -CDI- PIC moved items to dishpit to be W/R/S. Any items not in use must be removed or maintained clean. -0- 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D)./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 multiple items in prep unit missing date marks such as cut cabbage, mozzarella cheese, pico de gallo, etc., items in RIC such as milk and housemade horchata (contains milk) with no date marks, chicken wings in lowboy and frozen items such as cooked ground beef and ham removed from original packaging and separated into individual baggies with no date marks. Observed multiple items improperly date marked or with unclear date marks in WIC: pupusas 9/19/26, and 15-22, 15 226; chicken soup, beef soup, black beans date marked 1/20-27 (discard should be 1/26), queso, beans, pupusas, pico de gallo date marked 1/19/26-1/26-26 (discard should be 1/25/26), and menudo date marked 1/18/26-1/25/26 (1/24/26). Observed beef with no date marks. -CDI- PIC corrected date marks and properly date marked items. -1.5- 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 .

3-603.11 (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 no asterisk to footnote for oysters on menu. **10 DAY VERIFICATION REQUIRED** -0.5-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed no label on spray bottle in dishpit area. -CDI- PIC properly labeled items. -0-

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 some squeeze bottles in prep unit missing labels. Observed one container labeled sugar but per PIC, items were salt. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 crates of cilantro on floor of WIC. -0-

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use tongs stored on side of oven handle. -CDI- EHS educated PIC on proper storage and items were removed and taken to dish machine to be properly W/R/S. -0-

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 grocery bags being used for tortilla shells in prep unit. Observed stone and wooden bowls. Per PIC, wooden bowl not in use and stone bowl is used for seafood. Remove. -0- 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed handsink at FOH that needed to be resealed/recaulked to wall. Recaulk or reseal. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple cutting boards in need of replacement due to multiple/deep cuts and no longer being smooth or easily cleanable. Resurface or replace. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed ninja blender that stated “household use only”. Replace with ANSI certified or equivalent.

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 interior surface of RIF, NFCS of ninja blender, top of dish machine, and flat trays and shelving of speed rack used to store spices in need of cleaning. Increased and more thorough cleaning frequency recommended. -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./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 BOH in dishpit area not smooth and easily cleanable throughout. Observed some missing or damaged baseboards throughout. Observed large hole in ceiling in dishpit area. Repair. -0- 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls in dishpit area in hard to reach areas in need of cleaning. Increased and more thorough cleaning frequency recommended. 6-501.114 (A) The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. Observed mixers, slicers and other items not in use. Remove.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee water bottle stored on shelving with spices and employee phone stored on top of lowboy. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw chicken and lengua stored in same container as ready-to-eat ham. Ham moved into separate container. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Cut lettuce in prep top above 41F. Placed in unit 2 minutes prior after prepping. Lettuce moved to walk in to chill to 41F. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 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 Cool lettuce to 41F or below before placing in prep top. 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 (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 ROP fish lacking cuts in packaging. Employee sliced packages open.

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 3 squeeze bottles of possibly oil unlabeled at cooking area. Labels added.

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. Handles in dry foods in storage containers. Handles removed from dry foods.

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 front of prep top reach in in need of cleaning.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - Observed no signed copies of employee health policy available in facility. Employee health policy poster observed on the wall. - CDI - EHS provided employee health policy for employees to review and sign. Maintain signed copies in facility. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P - Observed employee touch raw meat with gloved hands and then touch ready-to-eat foods with gloved hands without first washing hands and changing gloves. - CDI - Education provided. Employee changed gloves and washed hands. RTE food voluntarily discarded by PIC.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed uncovered food items in lowboys, WIC, and WIF. Cover food items not actively cooling while in storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed various TCS items holding above 41F in RIC (see temperature chart). PIC voluntarily discarded products. - VR - Verification required within 3 days to ensure unit has been repaired. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed two unlabeled spray bottles of chemicals. - CDI - PIC labeled spray bottles appropriately.

3-501.13 (A), (B), (C ) Use approved thawing methods. - Pf - Observed raw shrimp thawing in stagnant water in three compartment sink. - CDI - Education provided. PIC turned on water over shrimp to continue the thawing process.

4-501.11 Maintain equipment in good repair. - Observed rusted shelving throughout facility. Replace. Also observed ice buildup in WIC. Repair.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw mojarres and raw shrimp stored in low boy cooler over RTE dressings, and RTE ham and cheese stored with raw bacon in container. EHS did not observed active contamination. CDI- PIC put raw foods on bottom shelf and voluntarily discarded ham and cheese. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. EHS also observed raw tenderized beef stored behind raw pork in flip top unit. EHS did not observed active contamination. CDI- PIC move raw beef to be in front of raw pork. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 2 containers of black beans and 1 large container of refried beans above 41F and missed cooling window, see temperature chart, after cooling overnight. CDI- PIC voluntarily discarded all beans. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-603.11 (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 raw oysters on menu with no asterisk on menus. Correct menus. EHS will follow up within 10 days.

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpsters with all sliding doors open. CDI-PIC closed doors.

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 large square hole in ceiling in employee restroom. Repair.

2-101.11 (A) PIC shall be present during all hours of operation. - PF - No PIC present upon EHS arrival. - CDI - PIC arrived within 20 minutes.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - Observed employee health policy poster posted in facility but no signed copies of policy/acknowledgements available. - CDI - EHS provided copies of policy in English and Spanish for all employees to review and sign. Maintain signed copies in facility. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P - Observed 0ppm chlorine sanitizer at dish machine. - CDI - PIC primed dish machine to allow for chlorine concentrations of 150ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf - Observed sticker residue on various dishes stored as clean. - CDI - PIC moved all dishes with residue to dish machine area to be cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed various TCS items in WIC to be holding above 41F (see temperature chart). Ambient temperature of unit read 43-45F depending on where the thermometer was positioned in the unit. PIC voluntarily discarded all TCS items in unit as they had been in unit for more than 4 hours. PIC contacted refrigeration technician to assess unit. Per PIC, refrigeration technician would be arriving later today. EHS will return before the end of the day to reassess unit. Facility may be closed if WIC is not repaired by the end of the day. - VR - Verification required within 3 days. 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 (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 ROP fish lacking cuts in packaging. - CDI - Education provided. Employee sliced packages open.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand washing sink used to rinse a wet wiping cloth. CDI- Educated team member on proper uses for hand washing sink.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw beef stored above ready to pork. No contamination observed during the inspection. CDI- Foods were reorganized according to their final cook temperatures. 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 Refried beans and cooked sausage in reach in and walk in lacked date marks. Opened gallon of milk lacked date mark. PIC added date marks.

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 two squeeze bottles of possibly oil unlabeled at cooking area. Labeled counters during the inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a frozen box of oysters stored on the ground inside of the walk in freezer. CDI- Box was moved to shelving during the inspection.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in prep unit with labels still left attached. Ensure that labels are removed and vegetables are being washed prior to use. CDI- Removed avocados to wash at prep sink.

4-501.11 Maintain equipment in good repair. Observed reach in cooler not in working condition. Repair as needed.

6-301.11 Provide soap for handwashing at each handsink. -Pf Rear handsink lacked soap for handwashing. PIC added hand soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Rear handsink lacked paper towels for hand drying. PIC added paper towels.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw eggs stored over plantains and onions. PIC moved eggs.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Refried beans and cooked sausage in reach in and walk in lacked date marks. Opened gallon of milk lacked date mark. PIC added date marks.

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 large holes in employee and women's toilet rooms.

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 chicken, shrimps, plantains, fish, cold holding at temperatures above 41F. CDI. PIC indicated that the food was just brought out from the WI. CDI. PIC voluntarily discarded food and unit placed out of service. PIC indicated that unit will be removed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed fresh veges stored directly on RI surfaces with build up. CDI. PIC removed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly above prep table. CDI. PIC removed.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up inside of micro wave. CDI. PIC cleaned.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle in female employee restroom.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling in disrepair in female restroom.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed sausage stored directly by raw beef in the WI freezer. Also observed beef stored directly above eggs. CDI. PIC changed the storage For more information on food storage order please visit: http://meck.co/FoodSafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer at dish machine during dish washing at 0ppm. CDI. PIC replaced the solution. 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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly above prep table. CDI. PIC removed.

4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf. Observed expired test kits in the facility during inspection. CDI. PIC ordered new ones.

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 floors needs to be cleaned.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed a baby walking in and out of the kitchen on several occasions. Baby was removed.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no CFPM manager in the facility during inspection. Repeat.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M. Observed employee touched cooked food ready to be served with barehands. CDI. Food discarded.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel at sink during inspection. CDI. PIC replaced.

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 all food in the WI at temperatures above 41F. CDI. PIC indicated that the circuit breaker tripped and was repaired. CDI. PIC voluntarily discarded food and unit repaired. REPEAT. IMPROVEMENT FROM LAST TIME.

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

5-205.15 Maintain a plumbing system in good repair. Observed drain covers in disrepair. Needs to be repaired. 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 build up in vents in the WI. Needs repairs. 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 cracks on the floor in the back area. Needs repairs.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no CFPM manager in the facility during inspection.

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 chicken, beans in WI, cold holding at temperatures above 41F. CDI. PIC voluntarily discarded. REPEAT. IMPROVEMENT FROM LAST TIME.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet and soiled wiping cloths on counter surfaces in kitchen.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on shelves in the WI cooler. Needs to be cleaned.

5-205.15 Maintain a plumbing system in good repair. Observed drain covers in disrepair. Needs to be repaired.

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 low grout on areas of floors throughout kitchen especially at dish machine area. REPEAT.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered food in containers in the WI Cooler. CDI. PIC covered. REPEAT

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 chicken, sauce, lettuce,salad in WI, cold holding at temperatures above 41F. CDI. PIC indicated that they unit was thawing and also added ice to the items. Other items in the unit were in temp. Some were transferred to the freezer too reduce capacity.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer stored in same place with single use items. CDI. PIC removed.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed pork thawing in the prep sink without running water. CDI. PIC removed to the cooler,

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working in the kitchen without hair cover. CDI. Employees wore some.

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 low grout on areas of floors throughout kitchen especially at dish machine area. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees drink stored in same place as customer food. Needs to be removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw meat stored above ready to eat foods inside reach-in cooler. CDI: storage order was corrected. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several pans of food uncovered inside walk-in cooler and a container of menudo uncovered inside walk-in freezer. CDI: food was properly covered.

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 no sanitizer available for use. CDI: bleach sanitizer was later made up inside bucket and spray bottle at proper concentrations. Observed chemical dishmachine not sanitizing properly - 0ppm concentration. It was determined that the sanitizer container was empty. CDI: sanitizer container was changed out for new one, primed, and repaired to now read 50 - 100ppm.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed inside reach-in cooler carnitas and ham without date mark and a pan of refried beans made yesterday without date mark. CDI: product dated properly since within 24 hours of being prepared. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed cheese dip dated 2/27/22, pupusa filling dated 3/8/22, and tamales dated 3/2/22 inside walk-in cooler that expired past 7 days. CDI: items were discarded.

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 tilapia already thawed - required to be kept frozen until use and ROP salmon that had already thawed out in packaging without removal per manufacturer instructions. CDI: slits were cut into packaging; education provided on proper thawing methods for ROP fish. 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed a box of chicken sitting on prep table thawing at room temperature. CDI: moved to WIC until ready to use.

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 two squeeze bottles unlabeled at cooking area.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roaches present inside panel box when removed to prime sanitizer for dishmachine. Notify pest control company for treatment.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet and soiled wiping cloths on counter surfaces in kitchen.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle in employee’s unisex restroom.

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 low grout on areas of floors throughout kitchen especially at dish machine area.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no clean up plan for Vomiting and Diarrheal. CDI. Provided facility with one.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed pico, lettuce in prep unit cold holding at temperatures above 41F. CDI. PIC removed to the cooler.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food in the kitchen without a hair cover.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on equipment through out the facility. Needs to be cleaned. 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 build up on floors around the kitchen. Needs to be cleaned. REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager in the facility at the time of inspection. Needs to be certified.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed multiple food containers in the WI and RI without covers on them. CDI. PIC covered.

4-501.11 Maintain equipment in good repair. Observed gas stoves inside kitchen that is not in use. Needs to be removed.

4-204.117 Warewashing Machines, Automatic Dispensing of Detergents and Sanitizers - PF. Observed dish machine unable to automatically dispense sanitizer. Machine placed out of service. Will be back within 10days to reinspect the machine.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on equipment through out the facility. Needs to be cleaned.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on vents around the kitchen and WI area. Needs to be cleaned.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed employee drinks stored in same place as customer food. CDI. PIC removed.

Repeat: 6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap in one of the employee restrooms inside kitchen. CDI: soap provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels for handsink inside men’s restroom. 6-301.14 Post a handwash sign at each handsink. Observed no sign in employee restroom inside the kitchen.

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. Observed shellstock tags not in chronological order. CDI: discussed with PIC about organizational strategy to ensure tags are kept in chronological order.

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 2 squeeze bottles of sauce not date marked inside prep cooler. Observed a half stack of loroco pupusas not date marked in prep cooler. CDI: discarded. Observed pupusa fillings in pan inside walk-in without a date mark. CDI: product daters properly. 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 a stack of loroco pupusas inside prep cooler dated 3/9/21 that had expired 7 days. CDI: discarded. Overall observed much improvement regarding date marking throughout facility. Facility will need to implement a risk control plan for date marking to ensure products are properly dated and discarded to comply with long term compliance. Will work with facility to help implement.

Repeat: 3-305.11 Food Storage-Preventing Contamination from the Premises - C. Observed some food items inside walk-in freezer without a cover.

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 wooden whisk hanging up in kitchen used to mix chocolate. Advised PIC to discard and provide commercial product that can be easily cleaned and non absorbent. 4-501.11 Maintain equipment in good repair. Observed multiple items of equipment at back of facility that is not in use. Observed ice machine not working. Observed gas stoves inside kitchen that is not in use. PIC stated that all the equipment not is use is getting removed from facility.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food employee adding water to rice using the handsink. CDI - Food employee was instructed by EHS that the handsink should only be used for handwashing. NOTE: SR #115133 Issued to M. Oliver for mix beverage ABC permit with no bar 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 Observed shell stock tags were out of order. CDI - Discussed with PIC that tags should be kept in chronological order and organizational strategy to fix problem.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few utensils with food debris on them that were stored clean. CDI - Utensils were moved to the dirty dish area to be cleaned again.

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 beans in WIC at 69 F that had been cooked at midnight and placed in the WIC to cool. CDI - Beans were voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed queso in WIC with no date mark. Also tamales and elotes in WIC had prepare dates on them but had been frozen and thawed in WIC and had no thaw dates. CDI - Queso was dated appropriately and the thaw dates were added to the tamales and elotes. 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 ham in stand up cooler dated for 10/09. CDI - PIC voluntaily discarded ham. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of bleach on top of dishmachine with no label. CDI - Bleach dumped out.

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 in WIC at 69 F in large pot. PIC stated that beans had been cooked and put in the WIC around midnight. CDI - PIC voluntarily discarded beans and EHS instructed PIC that beans should be cooled using shallow pans.

3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed chicken, potatoes, cabbage and other food stored without lids or coverings.

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 hole in the ceiling in employee bathroom.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF. Observed manager and employee did not know about an Employee Health Policy when questioned. Operator showed me Employee Health poster on wall but did not have complete knowledge of what was listed on poster. CDI: reviewed policy on site and gave another copy of policy for employees review.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at back handsink. CDI: paper towels provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside reach-in cooler chorizo, chicharron, and ham at 43F. CDI: cooler thermostat turned down and food moved to walk-in cooler. Observed inside low boy 2-door cooler shrimp at 48F, raw beef at 51F, and jumbo shrimp at 49F. CDI: product discarded. Service call placed for coolers. Facility has a large prep cooler and another reach-in to be used while other coolers are in process of being repaired.

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 pupusas inside walk-in and cheeses inside prep cooler with expired dates. Per operator, these dates were incorrect and old dates were not being removed. CDI: correct dates placed on products; corrected.

General Comment: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning need to shelving and dry good containers inside back storage room. Observed build-up at back stove area in need of cleaning.

General Comment: 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed some water stained ceiling tiles inside both restrooms. Observed floors in kitchen in some areas in need of regrouting.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee water bottle stored on cutting board of prep cooler. CDI- Drink removed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon stored inside the food tub with RTE cheese and deli ham. CDI- Foods voluntarily disposed of by worker.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed badly dented can stored to be used. There is a risk of food born illness by using dented cans that may have been punctured. CDI- Dented can separated to be retured for credit.

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 a knife stored between equipment. CDI- Knife removed to be cleaned. (repeat)

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee water bottle stored on prep table during food prep. CDI- Drink removed.

2-301.14 Wash hands after activities that contaminate them. -P Observed worker cutting and handling raw beef while wearing gloves, then reach hands into a tub of RTE produce stored next to cutting board. CDI- Employee voluntarily disposed of potentially contaminated produce, removed soiled gloves, washed hands, and put on new gloves.

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 Main cook has been recording dates on oyster tags when the last have been emptied from the bag, however, they are then storing the oysters in the walk in cooler in a pan until sold. Need to record the date on the tag when the last of the oysters are sold. CDI- PIC reviewed proper date recording for oyster tags with employee, oysters were voluntarily disposed of due to violation #20.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed employee cutting raw meat and potentially cross contaminating a tub of RTE limes, tomatoes, onions, and peppers by getting raw meat inside the food tub. CDI- RTE Foods disposed of. Worker instructed to separate RTE foods from raw meats during handling and storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk in cooler holding all TCS foods at 43-44 degrees. Gave cooler 30 min. to see if cooler temp would decrease and walk in cooler air temp never went below 43 degrees. All TCS foods in cooler were voluntarily disposed of by PIC including but not limited to: cooked beef, cooked menudo, 6 blocks of cheese, 2 buckets of chicken broth, beans, salsas, cooked corn (elote), and cut cabbage. CDI- All out of temp TCS foods determined to be out more than 4 hours were voluntarily disposed of by PIC. PIC called to have cooler serviced. Facility has enough reach in, fridge, prep cooler, and walk in freezer space to continue operating until walk in is serviced. Will follow up that cooler is properly cold holding at 41 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 Observed sliced ham, cooked shrimp, and cooked pork in cook line coolers/ fridges that were more than 2 days old that were not date marked. 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 bag of cooked chicken date marked for 17 days ago in fridge. CDI- Out of date chicken voluntarily disposed of by PIC.

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

3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee with personal phone stored inside and touching a tub of RTE produce, cut peppers, onions, limes, and tomatoes. Personal items are sources of contamination that must be properly stored away from food or food contact surfaces. CDI- Tub of produce voluntarily disposed of due to potential contamination. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of limes stored on floor of walk in cooler. CDI- Limes stored off the floor.

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 a couple knives stored between equipment. CDI- Knived removed to be cleaned.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed stove and grill on BOH cook line needing better cleaning of grease and build up.

REPEAT VIOLATION 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. - Observed absorbent ceiling tiles throughout the cook line. Replace with ones that are smooth, nonsabsorbent and easy to clean. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls near BOH oven with food build up needing cleaning and floors under and behind oven needing cleaning of major grease build up. 6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C Observed missing baseboard tile on wall of walk in cooler needing replacing to make wall, floor joint smooth and cleanable.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed pink and black build up on the shield in the ice machine. CDI - shield started to be cleaned during the inspection.

7-201.11 Store toxic materials to avoid contamination. -P - Observed a bottle of spray paint stored with guacamole bowls and above fajita trays. CDI - bottle was removed. Observed a sanitizer bucket stored on a prep table. CDI - bucket was removed.

General comment 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed a glass door reach in cooler used for storing TCS foods on the cook line. Inside the unit it is labeled "for the use of packaged and bottled products only". Discontinue storing TCS foods in there and if the unit will not be used for packaged items or drinks, then remove it.

REPEAT VIOLATION 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. - Observed absorbent ceiling tiles throughout the cook line. Replace with ones that are smooth, nonsabsorbent and easy to clean

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels supplied at front line handsink. CDI: Paper towels supplied.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabelled bottle of degreaser in warewashing area. CDI: Bottle labelled as degreaser.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed an unlabelled oil bottle and another botte of liquid with an unreadable label. REPEAT.

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 cups with no handle used as scoops in dry product throughout facility. CDI: Cups removed.

4-501.11 Maintain equipment in good repair.- Observed gaskets throughout facility in need of repair or replacement due to damages. Also observed a low boy cooler non-functional but not in use. No cold hold violations noted during the inspection. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- Observed cold holding and cooking equipment throughout the facility in need of cleaning due to food debris and grease build up. Observed shelving throughout the facility in need of cleaning due to food debris build up. Clean as often as needed to prevent and reduce the build up. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed clogged service sink in back of facility near ice machine.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed absorbent ceiling tiles throughout the cooking and prep areas of the facility. REPEAT. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling and wall near dish machine area in need of repair. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee clothing stored on shelf with food and utensils. CDI: Clothing removed.

2-103.11 (M) Person in Charge-Duties - PF- PIC was unable to provide EHS with any reportable illnesses and symptoms associated with food borne illnesses that wold exclude or prevent food handlers from working with food. PIC was unable to provide a written employee health policy during the inspection. CDI- EHS provided PIC with a written employee health policy and MCPHD employee health poster. EHS educated all employees on reportable illnesses and symptoms that would exclude food handlers from working with food.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P-REPEAT- Observed packaged raw bacon over RTE rice in the and packaged raw chicken over RTE salsa in the walk in. EHS did not observe any physical cross contamination. CDI- PIC was able to correct the storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed two slicers and several utensils stored clean with food debris left on them. CDI- PIC moved items to the dish pit area to be properly cleaned before use.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed beans (122F) and rice (112F) both below 135F. CDI- An employee reheated the items to at least 165F, see temp chart.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- Observed rice, pork, corn, green salsa, red salsa and milk all without dates. PIC stated the items were prepared or opened yesterday and if not used today would be kept another day. CDI- PIC was able to properly back date the items.

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 in use squeeze bottles not labeled.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.- Observed an employee cooking and preparing RTE foods with a watch on the wrist.

4-501.11 Maintain equipment in good repair.- Observed gaskets throughout the facility in need of repair or replacement do to damages. Also observed several low boy coolers non-functional but not in use. No cold hold violations noted during the inspection. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- Observed several portable cutting boards in need of replacing do to deep cuts and grooves.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- Observed cold holding and cooking equipment throughout the facility in need of cleaning do to food debris and grease residue build up. Also observed shelving throughout the facility in need of cleaning do to food debris build up. Clean as often as needed to prevent and reduce the build up.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.- Observed dumpster lids and doors open during the inspection.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.- Observed absorbent ceiling tiles throughout the cooking and prep areas of the facility. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed ceiling and wall near dish machine area in need of repair do to physical and water damage.

6-303.11 Intensity-Lighting - Observed walk in cooler lights out during the inspection. Provide lighting.

Repeat violation 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed an uncovered employee drink stored above food on the stove. CDI -drink was removed.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed an employee touch raw beef with gloves then a spatula and return to work. CDI - stopped the employee and explained the violation. Gloves were discarded and the spatula was sanitized. 3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw chicken stored above raw beef in the prep unit on the cook line. CDI - items were rearranged correctly.

Repeat violation 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Dish machine was not sanitizing. CDI - machine was repaired and sanitizing correctly.

Repeat violation 7-201.11 Store toxic materials to avoid contamination. -P - Observed a sanitizer bottle and bucket stored on a prep table next to tortillas. CDI - items were removed. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a bottle of degreaser unlabeled. CDI - bottle was labeled.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC is not a certified food protection manager. 2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. - PIC has failed to ensure the food code is being followed and food is being served safe.

General comment 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed an uncovered employee drink stored beside a food prep sink.

Repeat violation 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at the hand sink by the coffee pot and the hand sink by the back door. CDI - paper towels provided. 6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap at the hand sink by the back door. CDI - soap provided. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed a cup stored in the hand sink by the coffee pot. CDI - cup removed. Observed an employee dump a container into the hand sink. Observed an employee rinse cucumbers in the hand sink. CDI - stopped employee and explained that the hand sink is ONLY for hand washing and nothing else.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. - Observed a container of spoiled, curdled heavy cream in the prep unit on the cook line. CDI - container was discarded.

Repeat violation 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 the shellstock tags out of order and the dates of the last one used were not written on the tags. Verification required 9/7/2018.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed raw shell eggs, raw shrimp and raw ground beef stored above ready to eat foods in the walk in cooler. CDI - items rearranged correctly. Observed raw sausage stored with produce in the prep unit on the cook line. CDI - items discarded.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the dish machine not sanitizing. CDI - the line to the sanitizer bucket was replaced and dispensed the sanitizer correctly. All items previously washed were sent back to be rewashed. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed heavy black build up in the ice machine. CDI - ice machine started to be cleaned during the inspection.

Repeat violation 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed several TCS items above 45F in the prep unit on the cook line. CDI - all items were discarded. The unit ambient air temperature was reading 44F-45F. Verification required 9/7/2018.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed no date marking on any items in the facility. CDI - items were allowed to be back dated. Verification required 9/7/2018.

Repeat violation 7-201.11 Store toxic materials to avoid contamination. -P - Observed a bottle of Windex stored on a prep table. Observed a bottle of grill cleaner stored next to a bag of sugar. CDI -cleaners were removed.

General comment 6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed several flies throughout the facility. Contact pest management company to help with the issue.

General comment 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed 2 wet wiping cloths stored on prep tables.

General comment 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 to-go containers stored on the floor of the dry storage room.

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 non absorbent. - Observed rice stored in grocery bags. CDI - rice was discarded. Explained to only use food-grade bags and containers. 4-502.11(A) Maintain utensils in good repair. - Observed a broken/frayed metal strainer on the drying rack. Discontinue use of the strainer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed general cleaning needed on equipment and shelving throughout the facility.

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 unused reach in coolers behind the facility and several items by the employee bathrooms. De-clutter areas and remove anything that is not needed for the restaurant. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed all doors open on the dumpster.

General comment 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. - Observed acoustic ceiling tiles throughout the kitchen. Replace with smooth, easy to clean, non-absorbent tiles. 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 on floors and walls throughout the facility.

Repeat violation 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employees keys stored on a prep table next to a cutting board. Observed employee purses and shoes stored with drinks and other facility items. Observed an open bag of chips stored with dry goods in the dry storage room. Observed a hammock hanging in the middle of the dry storage room. *For a re-inspection call: (980) 314-1620*

Repeat violation 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC is not a certified food protection manager.

General comment 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at the hand sink by the coffee pot. CDI - paper towels were provided. 5-202.12 Provide at least 100F water at handsinks. -Pf - Observed the hot water turned off at the hand sink by the coffee pot. CDI - hot water was turned on.

Repeat violation 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 tags stored out of order and the date of the last one used was not written on the tags.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P - Observed a container of black beans in the walk in cooler at 54F. Employee stated they were cooked last night and placed in the cooler. CDI -beans were voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed lettuce, cabbage, pico, cheese, salsa, raw chicken, raw beef and raw shrimp above 45F; see temperature chart. CDI - items were cooled in the freezer; pico, cheese and salsa were voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination. -P - Observed a bottle of Ajax and bleach stored on a prep table. CDI - items were removed.

General comment 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - Observed an unshielded light by the ticket hanger in the kitchen. Replace with shatterproof bulbs or shield light. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employees keys stored on a prep table.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not food safety certified. 2-103.11 (A)-(L)Person-In-Charge-Duties - PF observed person in kitchen that was not employee of the establishment. CDI - discussed with PIC rules for allowing persons into the kitchen.

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 tag observed for raw oysters in walk-in. observed tags from previous boxes. PIC stated that tag was lost. CDI - tags will be kept with boxes until emptied and then kept in office. 3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf No letter of guarantee provided. CDI- PIC did not provide letter of guarantee but has agreed to fully cook fish that will be served in ceviches.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed rice, beans, and salsa stored in mini-steamer < 135F. CDI by reheat to 170F and returned to warmer.

4-205.10 Food Equipment, Certification and Classification - C observed upright beverage cooler being used for food storage.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up inside reach-in freezer.

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 water damage to ceiling in warewashing area.

6-303.11 Intensity-Lighting - C insufficient lighting in employee restroom.

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

2-301.14 When to Wash - P observed cook handle raw pork with bare hands and did not wash hands before handling utensils and cooler handles. observed cook handle raw chicken with gloved hands and did not wash hands before handling ready-to-eat foods. CDI by instructing cook to wash hands, done new gloves. Contaminated product discard. PIC will monitor proper hand wash procedures.

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 talapia being used for ceviche (soaked in lime/lemon juice) without letter of guarantee. Talapia product box states that fish must be cooked to 145F prior to service. CDI-PIC will obtain letter of guarantee for existing product or use another product with a letter of guarantee. 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 without bag empty date recorded on tag. CDI -PIC will record date bag is emptied on tag.

3-302.11(A) Separate the different types of raw animal foods. -Pf observed raw chicken stored above raw fish in reach-in cooler. CDI by rearranging storage order of food items.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C observed several dead cockroaches in dry storage room.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. observed soiled cloths being used on cook line.

5-501.17 Toilet Room Receptacle, Covered - employee restroom needs a covered trash receptacle.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed cracked wall tiles, unfinished areas of ceiling at dish machine 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 toilet tissue on the floor in employee restroom. 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 towel dispensers not dispensing towels.

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

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 ready to eat beef tongue and pre-portioned seafood mix in walk-in freezer without date mark. CDI by date marking by PIC.

6-501.111 Keep the premises free of insects, rodents, and other pests. observed cockroaches in out-of-service ice machine at back door. PIC will remove ice machine. PIC provided invoices of pest control service from exterminator. Last service 8-30-17

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wiping cloths stored in bucket with 0ppm chlorine sanitizer.

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 ice in bar area.

5-205.15 Maintain a plumbing system in good repair. observed leak under 3 compartment sink in bar area at discharge pipe. Repair.

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

2-301.14 When to Wash - observed cook open raw eggs with gloved hands, and did not change gloves or wash hands. CDI by having cook wash hands and change gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed food debris on plates stored as clean on the drying rack. CDI by wash, rinse, and sanitize.

7-201.11 Store toxic materials to avoid contamination. -P observed spray bottle of bleach stored on food prep table next to cutting board. CDI by moving to below table. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed spray bottle containing pure bleach labeled as sanitizer. CDI by refill and test at 100ppm.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - observed several american cockroach carcasses in dry storage room. remove dead insects. 6-501.111 Keep the premises free of insects, rodents, and other pests. observed several fruit flies in kitchen.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. obsevred wet wiping cloths stored on work surfaces. observed solution in sani bucket to be 0ppm chlorine.

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 handles stored in ice.

6-501.114 Maintaining Premises, Unnecessary Items and Litter - obsevred unused equipment being stored in establishment.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no certified food protection manager on site.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored directly above shrimp in reach-in cooler. CDI items were voluntarily discarded due to temperature violation.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items in reach-in and flip top cooler above 45F. See temperature chart for temperature observations. CDI items voluntarily discarded. VERIFICATION REQUIRED.

7-201.11 Store toxic materials to avoid contamination. -P Observed two buckets of sanitizers and two spray bottles stored on prep surfaces. CDI sanitizers relocated to approved locations.

4-501.11 Maintain equipment in good repair. Observed split gaskets on reach-in cooler. Observed rusted shelves in walk-in cooler. Observed two reach-in coolers not holding products below 45F.

6-501.114 Maintaining Premises, Unnecessary Items and Litter - C Observed unnecessary equipment stored in facility.

6-303.11 Intensity-Lighting - C Observed lighting not meeting proper intensity in prep areas of kitchen and dish areas.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages stored on food prep tables. CDI by removing beverages.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P observed raw beef stored over cooked chicken in upright cooler x2. CDI by rearranging storage order of food items.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf no thermometer during inspection. CDI- thermometer obtained.

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 handles stored in ice.

6-303.11 Intensity-Lighting - observed lights out under hood. Repair.

Repeat violation 2-102.12 PIC demonstrates knowledge by being a certified food protection manager. - PIC is not certified.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels in the employee restroom.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P - Observed a large tub of beans in the walk in cooler at 52F. Beans were made yesterday. Observed a large tub of cooked pork in the walk in cooler at 48F. Pork was cooked yesterday. CDi - explained cooling time/temp. requirements. PIC voluntarily discarded the items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed items in the flip top unit above 45F. CDi - items were in there less than 4 hours and were moved to the walk in cooler to cool. PIC is not using until it is repaired.

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 - Observed several items cooling while covered in saran wrap and lids. CDi - explained proper cooling methods and lids and saran wrap were removed. Observed big containers of beans and pork cooling. These items need to be split into 2 containers to facilitate cooling.

. Repeat violation 3-501.13 Use approved thawing methods. - Observed beef thawing out on the counter at room temp. CDi - explained proper cooling methods; beef was placed in the walk in cooler to thaw.

4-501.11 Maintain equipment in good repair. - Observed a prep unit with an ambient air temp of 62F. PIC will contact maintenance and will not put TCS foods in there until it is fixed. Verification required 10/5/2016 Observed split gaskets on the prep unit beside the broken prep unit. Replace gaskets.

General comment 5-205.15 Maintain a plumbing system in good repair. - Observed a leak at the handsink by the chips. Repair leak.

Repeat violation 2-102.12 PIC demonstrates knowledge by being a certified food protection manager. - PIC is not certified.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon and raw chorizo stored above pattied dough for papusas. CDI- Items arranged by final cook temperature.

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 item date marked for day it was frozen, but it had been removed from fridge 3 days ago without proper date marking to track days food had been refrigerated. CDI- Food date marked with date of thaw.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two types of degreasers in different spray bottles that were not labeled. CDI- Bottles 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 make table in use to attempt to cool sliced tomatoes and fresh cut lettuce. Items were 53-66. CDI- PIC disposed of items.

3-501.13 Use approved thawing methods. Observed beef toungues thawing in sink, water not running and water temp in sink was 90 degrees. Need to use cool water not above 70 degrees or other approved cooling method. CDI- Beef tongue was cooked

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed number of flies in kitchen and observed dead roaches and pest droppings in dry good storage room under and on shelves. Area needs cleaning, continue to have area treated for insects.

66-501.11 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 missing from wall of can wash, needs repair.

Repeat violation 2-102.12 PIC demonstrates knowledge by being a certified food protection manager. - PIC is not certified.

5-202.12 Provide at least 100F water at handsinks.-Pf - Observed hot water not working. Water hit 80F then dropped to 72F. CDI - maintenance fixed during inspection. water at handsink and 3 comp was reaching 120F.

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 - Observed 3 items cooling in the walk in cooler tightly covered in saran wrap. CDI - wrap was removed. Items were in the proper cooling/time parameters.

General comment 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed a bag of rice, a container of salt and a box of peppers on the floor. CDI - all items were lifted at least 6 in above the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed pans stacked wet. Observed an employee towel drying pans. CDI - explained to only air dry.

General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the prep unit by the big containers of chips. Replace gasket.

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 hot water not working. Water hit 80F then dropped to 72F. CDI - maintenance fixed during inspection. water at handsink and 3 comp was reaching 120F.

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 the roof leaking in the back by the dish machine onto clean plates. CDI - plates were moved to be rewashed and PIC will contact someone to fix the leak.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Present PIC not food safe certified.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee personal drink stored on prep table next to cutting board. CDI- Drink removed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no hand towels at only available hand sink. CDI- Towels placed at sink. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee rinsing raw fish above handsink. CDI- Employee corrected, rinsed fish in prep sink. 5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Maintain handwash sink. Observed handwas sink by dry good storage room broken, not usable, must have repaired, will follow up to check that sink is repaired.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed bucket of sanitizer reading 0 ppm, worker said it had not been changed since last night, change sanitizer buckets regularly to ensure proper strength. CDI- Sanitizer made to proper strength.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed two large containers with tight lids with cooked and cooled salsas not properly cooled since last night, salsas observed at 50 degrees. CDI- Salsas disposed of, reviewed proper cooling with kitchen PIC.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed large tub of wrapped chicken tamales date marked for 8 days ago. Date mark required foods are allowed at 7 day max shelf life. CDI- Tamales disposed of.

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 containers with tight lids used to cool salsas. CDI- Reviewed proper cooling methods with kitchen PIC.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead roach under shelving in dry good storage room. Have area treated as necessary.

4-501.11 Maintain equipment in good repair. Observed rusty and peeling racks in walk ins. Walk in cooler fan unit condensation pipe is badly leaking above food racks, needs repair ASAP.

5-205.15 Maintain a plumbing system in good repair. Can wash sink faucet handle is missing, needs replacing.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Ceiling light covers in dry good room are badly cracked, need replacing. General Comment: Call 704 336-5100 Ext 2 to request a re-inspection. Will follow up within 10 days to check cooling and handwash sink is repaired.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Present PIC not food safe certified.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed dish machine not sanitizing, reading 0 ppm on test strips. Appears machine was not properly primed from last time sanitizer had been changed out. CDI- Dish machine properly primed and observed sanitizing properly.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple dead roaches in doorway of dry good storage room. Maintain proper pest management and clean up dead insects

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed house made drinks stored in bucket on the floor. CDI- Drinks stored on the floor.

4-501.11 Maintain equipment in good repair. Observed rusty and peeling racks in walk ins.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Present PIC not food safe certified.

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed bags of sugar in storage area stored in open tub with water accumulating at bottom from ceiling leak. CDI- Sugar disposed of. Have leak repaired.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken above raw beef in cooler. CDI- Food stored properly. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed washed tomatoes and cucumbers stored directly on rack of reach in cooler. CDI- Foods re-washed and stored in container. 3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed a few foods in walk in cooler not covered. CDI- Foods covered.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed dish machine not sanitizing, reading 0 ppm on test strips. Sanitizer chemical had run out. CDI- Sanitizer replaced in dish machine. Observed no sanitizer buckets or spray bottles made available at start of inspection. CDI- Sanitizer bottles made at proper strength.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed prep cooler on cook line reading 50 degrees, observed lettuce in cooler at 63 degrees said to have been in cooler since 9:00 am. CDI- Lettuce disposed of. Other TCS foods observed inside at 48-50 degrees that had been in cooler less than 4 hrs were moved to walk in cooler. Have cooler serviced to properly cold hold.

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 cooked cabbage and pan of cooked menudo date marked for 8 and 9 days ago. Date mark required foods are allowed a max. 7 day shelf life. CDI- Out of date foods disposed of. 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 ears of corn made 3 days ago that were not date marked. CDI- Corn date marked.

4-203.12 Ambient air and water thermometers shall be accurate.-Pf No thermometer in reach in cooler on cook line.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple dead roaches in dry good storage room. Maintain proper pest management and clean up dead insects.

4-501.11 Maintain equipment in good repair. Obs. torn gasket on door to reach in cooler. Observed rusty and peeling racks in reach in coolers and walk in freezer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed significant mold build up on door of reach in cooler. CDI- PIC cleaned door.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling leak in dry good storage room needing repair ASAP. Observed some damaged metal around walk in cooler door and gaps in baseboards along outsides of walk in coolers that need sealing. GENERAL COMMENT: Call 704-336-5100 Ext 2 to request a re-inspection

l2-102.12 Food safe certified PIC must be present at all times of operation. Present PIC not food safe certified

2-401.11 Employee drinks must be stored covered and below food and food contact surfaces. Observed employee drink stored above prep cooler next to wax paper and foil. CDI- Drink 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 tag removed from half empty bag of oysters and filed. CDI- Tag re-attached to bag.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed a number of foods stored un-covered in walk in cooler. CDI- Foods covered.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed spray bottle labeled as sanitizer reading 0 ppm. CDI- Sanitizer remade to proper strength.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice in rice warmer at 108 degrees, worker said rice had been in warmer for 30 minutes. CDI- Rice reheated to 165, temperature setting turned up on rice warmer.

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 a few items stored for 9 days, salsa, melted cheese, meat pockets (pasteles), TCS/RTE date mark required foods are allowed a 7 day max shelf life. CDI- Items disposed of. 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 beans cooked 3 days ago not date marked. CDI- Beans date marked. Observed thawed foods not being re-dated for date of thaw to track 7 day shelf life. CDI- Foods re-dated.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed un-labeled grill cleaner spray bottle. CDI- Bottle labeled.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Dishes being washed with 95 degree water as hot water heater not operating properly.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water only reaching 95 degrees. Facility is required to have hot water so dishes are properly washed at 115 degrees min. and hands are properly washed at 100 degrees min. CDI- PIC adjusted water heater, observed water at 115-122 degrees. Does not appear water heater is working as well as it should. Have water heater serviced, will return to check water.

2-102.12 Food safe certified PIC must be present at all times of operation. Present PIC not food safe certified.

2-401.11 Employee drinks must be stored covered and below food and food contact surfaces. Observed employee drinks stored in freezer above food and in dry good storage room above food. CDI- Drinks removed.

3-302.11 Separate and store food by final cook temperature. Observed raw beef in zip lock bags stored in same container with cooked beef. CDI- Food separated, cooked foods re-cooked to 165.

3-501.16 (A)(2) and (B) Cold hold TCS foods at 45 or below. Observed salsas stored on in-adequate ice baths at 56-60 degrees for approx. 3 hrs. CDI- Salsas moved to walk in cooler to chill. Use ice as high as the food and insure ice baths keep food cold.

3-501.17 Date mark food to keep up with 7 day shelf life. Observed food removed from freezer 3 days earlier not re-dated to keep up with 7 day shelf life. CDI- Food properly dated with date of thawing.

7-207.11 Employee medicines need to be properly separated and stored. Observed employee medicine stored on shelf above silverware. CDI- Medicine removed.7-102.11 Label all chemicals. Observed degreaser not labeled. CDI- degreaser labeled.

4-302.12 Maintain stem thermometer to check food temps. No stem thermometer available.4-203.12 Maintain thermometers in all coolers. No thermometer in prep area cooler.

6-501.111 Maintain facility pest free. Observed live roach on un-used steam table. PIC showed invoice for pest treatment 2 days earlier. PIC said this equipment is to be removed ASAP. Continue pest control efforts.

4-501.11 NSF rice cooker in prep area has a broken panel with wires sticking out of lid. Needs repair or replacing.

2-102.12 PIC needs to be food safe certified and present at all times of operation. Present PIC is not food safe certified.

3-501.14 Cool foods from 135 to 70 in 2 hrs, 70-45 in 4 more hrs. Observed cooked yucca left at room temperture to cool in tightly wrapped container, observed at 86 degrees approx. 3 hrs since cooling began. CDI- Yucca disposed of.

3-501.15 Use approved cooling methods. Observed cooked yucca cooling without any cooling methods. Need to use vented, shallow pans, ice baths, quick chilling equipment or other effective cooling methods. CDI- Reviewed cooling methods with PIC and workers. Yucca disposed of.

3-501.13 Thaw foods using approved methods. Observed zip locked bags of seafood soup thawing at room temperature. Use cooler, cool running water, or microwave as part of the cooking process. CDI- Soup placed in prep sink with cool running water.

4-202.11 Maintain utensils in good repair. Observed some utensils in bad condition. CDI- Utensils disposed of.

PIC needs to be food safe certified by 1/1/14.

Store food by final cook temperature. Observed raw sausage stored by MFU operator directly above tomatoes. CDI- Sausages stored below tomatoes.

Cold hold foods at 45 or below. Observed cut lettuce stored in non-working make table at 53 degrees more than 4 hrs. CDI- Lettuce disposed of. Do not use this make table for any TCS foods until repaired.

Allow dishes to air dry. Observed worker towel drying dishes.

PIC needs to be food safe certified by 1/1/14.

Store toxic substances to prevent contamination. Observed spray bottle of bleach stored on shelf with and above clean dishes. CDI- Spray bottle moved. Properly label all chemicals. Observed sanitizer spray bottles labeled as disinfectant. CDI- Bottles properly labeled.

Do not store food on the floor. Observed large open bag of rice on the floor and boxes of eggs and lettuce in walk in cooler stored on the floor.