TAXCO MEXICAN GRILL

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed boxes of raw tilapia stored above bags of poblano peppers in walk in cooler. CDI - Storage order was corrected. -REPEAT- -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sheet pan of cooked whole chickens stored on prep table for long duration of inspection. Cooked chickens had a temperature of 79F and were not being actively prepped. PIC stated that cooked chickens were on prep table to be shredded and returned to walk in cooler to cool. CDI - Cooked chickens were taken to walk in cooler to rapidly cool to 41 or less. PIC has been advised to keep TCS foods under proper temperature control until food is ready to be prepped. -0 points- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large stock pots of chicken stock and refried beans cooling with lids on and without active stirring. CDI - Lids were removed and spoons were added to frequently stir cooling TCS foods. Proper cooling methods were discussed with PIC. -REPEAT- -1 point- 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 .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw ground beef stored above ready to eat cheese dip and shredded cheese in reach in cooler. CDI - Storage order was corrected. -0 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 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 red salsa, spinach dip, spicy salsa, and black beans with date marks that exceeded 7 day window. Items were marked with 8 day window. All other TCS foods were properly date marked. CDI - PIC was instructed that date of preparation is day one and advised to educate employees on proper date marking to obtain date marking consistency. PIC allowed to re-date TCS food since food had not exceeded 7 day window. In the future, the PIC may be required to discard food, per 3-501.18 (A), that is not dated or inappropriately dated in accordance with 3-501.17 (A), (B), or (C) -1.5 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tightly covered and stacked metal containers of shredded lettuce cooling in walk in cooler. CDI - Containers were uncovered and unstacked to allow cold air to circulate in food. Ice was also added to lettuce. -REPEAT- -0.5 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 packages of crab meat thawing on prep table at ambient room temperature. CDI - PIC was instructed on proper thawing methods. Crab meat was taken to walk in cooler to continue thawing under refrigeration. -0.5 points-

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 bus tubs on drying rack with pooled water (wet stacking). -0 points-

4-502.13 Single-use and single-service articles cannot be reused. Observed single use plastic food ramekin used for scoop in spice mix. Replace single use item with a utensil that is durable, smooth, and easily cleanable. -0 points-

4-502.11(A) Maintain utensils in good repair. Observed plastic scoop used to scoop tortilla chips with a broken handle. Discard scoop. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard being used on shelving on chemical storage shelf and underneath food ingredients in dry storage area. Discard cardboard and/or replace with item that is non-absorbent, smooth, and easily cleanable. -REPEAT- -0.5 points-

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed food employee prepping guacamole after entering kitchen without washing hands. CDI- EHS discussed when to wash with PIC, PIC had food employee stop task and properly wash hands. 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. Observed food employees prepping foods with gloved hands, handling equipment, and handling single service items throughout kitchen without changing gloves or washing hands after changing tasks multiple times. CDI- PIC had food employees remove gloves and wash hands after EHS discussed.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed food employee contacting prepped guacamole with ungloved hands and hand place tortilla chips into guacamole before moving to deliver to customer. CDI- EHS spoke with PIC, stopped food employee, PIC had employee discard item and wash hands properly before exiting kitchen. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink at end of cookline being used to store unclean dishes. CDI- PIC had food employee remove items and clean sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed pico, diced tomatoes, spinach dip in flip top; chile poblano and raw TCS foods temping above 41F. PIC stated that during projected busier hours flip top is maintained open. CDI- PIC removed items to be rapidly cooled due to items being within parameters. Ensure lids are maintained closed when not in use to allow cold ambient air to be maintained. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed black beans and salsa enchilada cooling in WIC in deep densely packed containers with tight fitting lids. CDI- after EHS discussed effective cooling methods with PIC, PIC removed tightly fitting lids and moved salsa enchilada to an ice bath with a designated employee to stir item. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed gaskets of 2D prep unit on cookline heavily damaged. Replace gaskets. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed soiled cardboard being used on shelving throughout establishment. PIC stated that cardboard is changed out bi-weekly. Remove cardboard shelving or increase cleaning frequency to preclude accumulation and potential for harborage.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on white catch plate inside ice machine. CDI: Food employee cleaned.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards with moderate-heavy scoring.

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

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 stew and shredded beef cooling in plastic containers in WIC at rate too slow to meet cooling parameters. CDI: Food employee portioned product in shallower pan and placed in 2-door reach-in freezer for more rapid cooling. Observed queso cooling in ice bath at rate too slow to meet cooling parameters.CDI: Food employee added fresh ice and stirred product for more rapid cooling. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spinach dip in make table being held above 41F. Food employee stated product placed into unit between 10:30am-11am. Product pulled from walk-in cooler(WIC). CDI: Food employee voluntarily discarded product. Observed various TCS foods being held above 41F in WIC. See temperature chart for details. Ambient temp of unit 42F. Various prep dates on products ranging from 12/10/24-12/19/24. PIC voluntarily closed and voluntarily discarded products. PIC contacted maintenance during inspection. VERIFICATION REQUIRED. **FACILITY MAY NOT PREPARE OR SELL FOOD UNTIL APPROVAL TO RESUME OPERATIONS GRANTED BY HEALTH DEPARTMET. PLEASE CONTACT MIRIAM @ 704-371-1589**

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 tamales with prep date of 12/10/24 in WIC. CDI: PIC voluntarily discarded product. 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 stew and shredded beef cooling in plastic containers in WIC. EHS recommended smaller portions and use of metal pans over plastic. CDI: Food employee portioned product into shallower pans and placed in 2-door reach-in freezer for more rapid cooling. Observed queso cooling in large covered metal stock pot in ice bath. EHS recommended smaller portions in ice bath, more frequent changing of ice and water, and more frequent stirring. Facility unable to use WIC during inspection due to WIC being down. CDI: Food employee added fresh ice and stirred product for more rapid cooling. REPEAT VIOLATION. **CONTINUED NON-COMPLIANCE CAN RESULT IN FOOD BEING DISCARDED, A RISK CONTROL PLAN, AND POSSIBLE PERMIT ACTION AT NEXT INSPECTION**

4-501.11 Maintain equipment in good repair. Observed torn gaskets on make table.

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 shredded chicken cooling too slowly to meet cooling parameters in dry storage area. See violation #33 for details. CDI: Education provided and product moved to stove for rapid reheating (>165F).

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 refried beans and red sauce date labeled with prep date of 08/06/24 and discard date of 08/13/24. PIC stated product prepared between 8am-9am during morning prep. CDI: Education provided and product date labels corrected.

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 shredded chicken cooling in covered insert pans in dry storage area. PIC stated product cooked and shredded between 9am-10am. CDI: Education provided and product moved to stove for rapid reheating (>165F). REPEAT VIOLATION.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed shredded lettuce being held insert pans with product submerged in water. CDI: Education provided and water drained from product. REPEAT VIOLATION.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low chlorine sanitizer at dish machine 0-10ppm. CDI: Education provided and dish machine primed (100ppm).

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed shredded lettuce cooling in walk-in cooler not meeting cooling parameters. See temperature chart for details. CDI: Education provided, food employee placed fresh ice on top of product for more rapid cooling.

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 shredded lettuce cooling in deep covered metal insert pans in walk-in cooler. Product prepared between 9am-10am. CDI: Education provided, food employee placed fresh ice on top of product for more rapid cooling.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed shredded lettuce being held on large insert pans submerged in water. CDI: Education provided and water drained from product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spinach dip being held above 41F in main make table. PIC stated product prepared 11/12/23. CDI: PIC voluntarily discarded. Observed cut avocado being held on shelf below microwave(no temperature control). CDI: Education provided and PIC voluntarily discarded product. Going forward, facility will keep sliced avocado in main make table.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener stored as clean soiled with food waste. CDI: Food employee W/R/S.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roach at entrance to kitchen near hallway leading to restrooms.

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 dust buildup on fan covers in walk-in cooler. Observed food waste on shelves in walk-in cooler. 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 large pots of queso and carnitas cooling in ice baths without active stirring. CDI - PIC was instructed on proper cooling methods using ice baths and spoons were placed in containers for active stirring. -REPEAT- -0.5 points- For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large bin of tortilla chips stored on floor in kitchen. -0 points-

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed chipped, cracked, and melted plastic lids covering ready to eat food in walk in cooler. CDI - Damaged covers were discarded. -0.5 points-

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 of dust on fans in walk in cooler. Observed build up of debris and residues on shelving and non-food contact surfaces of grill. Recommend higher frequency and more thorough cleaning. -0.5 points-

5-501.17 Provide a covered waste bin in female restrooms. Observed waste bins in female restrooms without covers. -0 points-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed knife in handsink. CDI - Knife was removed from handsink.

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 fish stored on shelf over sauces and lettuce in WIC. Observed bread sitting on container of raw shrimp in reach in. CDI - Fish and bread were moved to an appropriate location.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up in ice bin. CDI - PIC had employee clean ice bin.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed large container of ground beef cooked last night at 45 F in WIC. CDI - Beef was voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 ground beef at steam table holding at 127 F and queso holding at 113 F. CDI - Both items were reheated. EHS suggested to PIC that items are stirred during heating and holding processes to spread heat through food.

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 in WIC at 44 F. Observed spinach dip in prep cooler at 46 F and pico at 45 F. CDI - Chicken was voluntarily discarded. Spinach dip and pico was moved to freezer to cool quickly.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed beef cooled overnight in very large and deep container. CDI - Beef was voluntarily discarded. PIC and EHS discussed using shallow pans for cooling food.

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 cooked meats in the freezer without date marking. Discussion with the PIC and able to determine the date these were prepped. CDI - Allowed PIC to properly date mark.

3-302.15 Wash fruits and vegetables prior to use. Observed stickers still on washed avocados. Remove the stickers prior to washing.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on the food prep top cooler doors. Replace torn gaskets.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed existing water heater was replaced with one tankless water heater. Rinnai: natural gas Model No: CU199iN (REU-N3237FFC-US) Serial No: NH.BA-145958. Intent to suspend issued for violation of their permit conditions. 15ANCAC18A.2659 Failure to comply with conditions stated on permit: Submission and approval of plans prior to adding equipment. Plans and specifications must be submitted for review and approval before any equipment is added or removed and /or remodeling of any part of the FOOD ESTABLISHMENT premises In further reviewing the hot water needed for this establishment an additional tankless water heater is needed. ** Ensure to notify the Mecklenburg County Health Plan Review at 980-314-1620 before any changes are made or equipment is added.**

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee beverage stored on the shelf at the cookline shelving. CDI - voluntarily discarded. Education on proper storage of employee drinks.

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. For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw chicken stored over raw shrimp in the walk in cooler. CDI - PIC rearranged the storage order.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine interior panel accumulating pink/black residue. Clean and maintain.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of sanitizer behind the bar. CDI - PIC properly 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 salsa prepped today in deep containers in the walk in cooler. CDI - PIC reduced the amount of salsa in the container to rapidly cool to 41F. Salsa is prepped with room temperature products therefore only has 4 hours to cool to 41F or below. **For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety

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 exterior and interior of equipment accumulating food residue and some refrigeration gaskets. -REPEAT-

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee lunch bag in the walk in cooler with facility foods. CDI - PIC removed. Discussion and education on properly storing employee belongings to prevent contamination.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed 2 pans of uncovered shredded chicken already cooled from the day before.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed large full metal pan of diced tomatoes in the walk in cooler at 43F. CDI - PIC voluntarily discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans on the drying stacked wet. Allow to air dry prior to stacking.

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 exterior of equipment accumulating food residue and some refrigeration gaskets. -REPEAT-

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed the following priority items during my inspection: hot holding. Food Safety Checklist tool can be found at: http://meck.co/FoodSafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed current employee health policy does not reflect the addition of Salmonella (nontyphoidal) . Provide the PIC with NC Food Code rule changes and guidance vi email *For more information on employee health policy please visit: http://meck.co/FoodSafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed facility does not have written procedures for these types of events. CDI - Provided handout and NC Food Code changes info and guidance via email. **For more information please visit: http://meck.co/FoodSafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed queso on the steam table at 120F. CDI - PIc rapidly reheated to 165. -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 salsa, beans, cooked ground beef all prep yesterday and not properly date marked. CDI - PIC date marked correctly during the inspection. For more information on date marking please visit: http://meck.co/FoodSafety

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf Observed beans cooling for today covered and stacked. Observed cooked shredded chicken cooling and covered. CDI - PIC undercovered and unstacked, placed on higher shelves in the walk in cooler to properly cool to 41F. **For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety

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 exterior of equipment accumulating food residue. -REPEAT-

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink on the prep table. CDI - Employee relocated to below the prep table.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed scoop and equipment in the handsink. CDI - items were removed from the handsink and discussed why it is important to have the handsink as handwashing only.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice on steam table hot holding at 109F. CDI - Rice was reheated to 181F

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a couple spray bottles with chemicals in the kitchen not labeled. CDI - PIC properly labeled.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed exterior of equipment and refrigeration/freezer unit handles accumulating food debris. Clean and maintain. -REPEAT-

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed uncovered containers of beans, chicken, ground beef in the WI cooler. CDI. PIC covered.

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 pork in RI, milk in RI cold holding without date marks. CDI. PIC date marked.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a larger roach in the mens restroom. Needs to be removed.

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

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 vents in the WI cooler. Needs to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed pork, chicken, beef, tomatoes, lettuce, pico, in RI and WI, cold holding at temperatures above 41F. CDI. PIC voluntarily discarded. REPEAT.

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

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed several items above 41F in the unit across from the grill. Corrected during the inspection (CDI) - Items were relocated to the walk-in cooler to cool. REPEAT. -3pts-

4-501.11 Maintain equipment in good repair. - Observed torn gaskets on the unit in front of the grill and the reach-in freezer. Needs to be repaired. -0pts-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed food debris within gaskets on the reach-in unit across from the grill. Needs to be cleaned. -0pts-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pico and black beans recorded above 41F (see chart). CDI- Discarded.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee prepping food without a hair restraint.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food employee filling up bucket inside of handsink. CDI- Employee stopped and education was given on only using handsink to wash hands.

General Comment. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink and black buildup inside of ice machine. Cleaning frequency needs to increase.

General Comment. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in facility above 41F. This is facilitys first inspection of 2019 with the new cold holding temperature at 41F.

General Comment. 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 items prepped recently in the past week above 41F. Items were in large containers. Queso was cooling during inspection covered up. Suggested that facility stir queso consistently because of its thickness. CDI-In order to ensure facility will meet 41F and below requirements cooling methods need to change. Foods should be kept in shallow pans during cooling uncovered and stirred consistently when needed.

Repeat violation. 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop with handle stored down inside house.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed degreaser stored in unlabeled bottle. CDI-taken out of service.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in chlorine solution at 0ppm.

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

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet rags stored on counters.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed waitress cutting lemons with bare hands. CDI-employee stopped, washed hands and gloves donned. Lemons voluntarily discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed chorizo stored above cooked vegetables in small cooler. CDI-items rearranged to proper storage order.

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

3-501.13 Use approved thawing methods. Observed steak thawing on counter at room temperature.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed build up in interior of ice machine.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees scooping chips and queso without hair restraints.

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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled chemical bottles and a container of sanitizer without a label. CDI-labeled.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed slight build up in interior of ice machine.

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 shredded chicken cooling in plastic pan and covered in walk in cooler. CDI-pants vented.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large dead roach in facility. PIC stated that facility gets a monthly treatment from Terminix but could only provide monthly records with last one being in September 2016. PIC will call Terminix to ask for a treatment ASAP.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed slight build up in interior of ice machine.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed 4 pans of refried beans in walk in cooler above 45F. PIC stated beans were cooled the day prior. CDI-beans discarded. Cool beans in thin layer uncovered and do not place near door while cooling.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed blender stored inside of hand sink. CDI-removed and taken to dirty dish pit.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed chemical dish machine in use and not sanitizing correctly. Sanitizer dispenser empty and registering 0ppm. CDI-new dispenser used and primed and registering correct concentration. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed build up in ice machine.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed tortillas stored in direct contact with a To-Go bag. Use food approved bags to store items. CDI-discarded. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored over pan of queso in cooler. CDI-raw beef moved to bottom shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed small amount of build up in ice machine interior.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed two small cutting boards stored in splash zone of handsink.

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 two large pans of carnitas cooked the two days prior and not date marked. CDI-labeled with date. Also observed ground beef cooked and in process of cooling with incorrect initial date of tomorrow. CDI-date corrected.

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 ground beef cooling in walk in cooler next to the door and pan not fully vented. Place cooling items in colder part of walk and vent pan to ensure items is cooled rapidly. CDI-product vented and moved to corner of cooler.

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocados with sticker still attached to skin. Remove sticker prior to washing.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed a waitress using hand sink in the back as a dump sink. CDI - reported to PIC that sink shall only be used for hand washing.

3-302.11(A) Separate the different types of raw animal foods. -P. Observeed raw chicken stored over raw beef in 3 door freezer.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed knives being stored in handsink at back of kitchen next to prep area. CDI - knives removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed food items inside prep cooler on main line borderline temperature of 45F. Some other items were 44F. Monitor temps in this cooler. Cooler has had issues in the past with keeping food temps 45F/below. CDI - some food items transferred to walk-in cooler and put on ice.

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 carnitas cooling on counter in stock pot at 93F. CDI - carnitas transferred into shallow pans and placed in walk-in cooler to rapidly cool.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed beef and chicken at bottom of prep unit on main line > 45F. Discussed not packing cooler too full and getting a good air flow. CDI - items placed on ice to cool down. All other TCS foods were observed < 45F.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bucket of bleach sanitizer and a bottle of "windex" not labeled. CDI - labeled during inspection.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged cutting boards.4-205.10 Ensure equipment used to store food other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed salsa containers stored on top of kegs in beer cooler. Remove and stored on approved ANSI certified cooler.

3-603.11 Provide consumer advisory for any animal foods that are to be served raw or undercooked. Observed current menu missing consumer advisory for lunch menu. Dinner menu has consumer advisory. CDI, in process of working on new menus.

3-501.15 Use proper methods for cooling TCS foods. Observed some items cooling in bottom of reach-in that were just prepared. CDI, discussed cooling items down to 45F/below before placing in prep cooler.

3-305.11 Properly store food to prevent contamination. Observed a container of tamales and a container of chile poblanos on top shelf of reach-in freezer uncovered. CDI, covered during inspection.

4-903.11 (A), (B) and (D) Properly store equipment to prevent contamination. Observed slicer stored under prep table collecting debris from prep being done. Cover slicer when not being used to protect against spillage & debris.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on prep cooler main line.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF. Observed what appeared to be pieces of salad and pepper seeds in a handwash sink, employee stated that it is used for washing knives off. CDI by informing handwash sink is only for washing hands.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Observed single container of queso cheese sauce in prep cooler that was being stored below raw pork. CDI by moving queso sauce to another shelf.

3-501.14 Cooling - P. Observed several containers of salsa, soup broth, and black beans that had surpassed their time for proper temperature parameters (see attached temperature log). CDI by reheating all containers to 165F and discarding black beans.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Observed guacamole at 48 in flip top cooler as well as black beans at 48 and raw chicken at 50. CDI by recooling the raw chicken in the freezer and recooling the black beans and guac in the walk in cooler.

3-501.15 Cooling Methods - PF. Observed cooling of black beans, salsa, and soup broth in large plastic containers that had all surpassed their time/temperature parameters. CDI by using shallow metal pans for black beans and for soup and salsa using an ice wand and actively stirring.

3-304.12 In-Use Utensils, Between-Use Storage -. Observed plastic cups being used to scoop out herbs and spices in the dry storage area. CDI by advising to use only scoops with handles

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. Provide a proper consumer advisory for any animal foods that are to be served raw or undercooked. Observed current consumer advisory missing written information that is to be provide upon request to customer for the eggs & steaks. CDI, by instruction; to be faxed over from other store.

7-102.11 Common Name-Working Containers. Observed unclear labels on a few chemical bottles. CDI, by instruction.

3-501.15 Cooling Methods. Observed containers of ground beef and queso that were stacked on top of each other during the cooling process measuring borderline at 45F in walk-in cooler. CDI, by altering process and unstacking containers.

4-302.12 Food Temperature Measuring Devices. Provide properly size thin probe thermometer for use in thin products. Observed thick probe dial thermometer available for use. CDI, by instruction.

4-901.11 Equipment and Utensils, Air-Drying Required. Properly air dry dishes before stacking. Observed employee towel drying pan.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing. Properly protect single service items during storage to prevent contamination. Observed single service straws for drinks at bar unprotected.

4-501.11 Good Repair and Proper Adjustment-Equipment. Observed torn reach-in cooler gaskets and a few damaged utensils.