LA CATRACHA

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw pork and steak being stored above unwashed produce in WIC, and raw chorizo being stored above RTE foods in front RIC during inspection. CDI - PIC corrected storage order. Repeat. 1.5 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 various squeeze bottles on main line not baring label identifying their contents. Ensure all working containers are properly labeled to identify their contents. 0 pts.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed moldy cheese in stove prep during inspection. CDI - PIC voluntarily discarded. 1 pt.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw pork being stored above RTE foods in WIC during inspection. CDI - PIC reordered storage. EHS provided storage order guide. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed refried beans reheated to 112F to be hot held for service. CDI - Beans reheated to 165F within two hours of beginning of reheating process. 0 pts.

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 cooked rice in RIC and cooked refried beans in RIF cooling since 9/30/25. Both items had missed cooling window. CDI - PIC voluntarily discarded. 1.5 pts. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS items in top portion of fryer prep holding above 41F. See temperature chart. Ambient in top of unit 60F. Items in bottom of unit maintaining proper temperature. Observed all TCS items in RIF holding above 41F. See temperature chart. Ambient in unit 53. CDI - All out of temperature items voluntarily discarded. Maintenance contacted during inspection. Facility has ample cold holding equipment to operate without units while waiting for repair. Repeat. 1.5 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed various food items such as cooked chicken, salsa, shredded cabbage slaw, cheese, pupusas, and cooked yucca being held past required discard date or baring no label indicating date of opening or preparation. CDI - PIC voluntarily discarded all items with no dates or past date. Repeat. 3 pts. Risk Control Plan to be implemented if not corrected by next inspection. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bottle of medication being stored in conjunction with customer foods during inspection. CDI - PIC moved to appropriate location. 0 pts.

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 various items cooling since 9/30/25 cooling while in deep, covered plastic containers. All items had missed cooling window. CDI - PIC voluntarily discarded. EHS coached PIC on proper cooling methods. 0 pts. 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 .

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed an employee recontaminate hands after washing by turning off the faucet with bare hands. CDI - Employee was educated and rewashed their hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 43 degree horchata that had been made one hour prior. Item was stored in a dispenser on the counter with no temperature control. CDI - Item was placed in a refrigerator to cool and will remain there.

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 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 Carne Asada from 4/9/25 and bags of chopped cabbage from 4/3/25. Observed containers of soup, crema and chorizo with no date marks. CDI - Asada and slaw were voluntarily discarded and all other items were dated for the day they were prepared.

REPEAT 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a light gap under the back kitchen door that could allow pests to enter. Improvements made from previous inspection due to a sweep being installed. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed some dead insects underneath a storage shelf.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed several scoops for spices with the handles submerged in the product.

REPEAT 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed “House-hold use only” reach-in freezer in the cheese storage area. Improvements made from previous inspection due to commercial blenders being purchased. (UL listed)

REPEAT 5-205.15 Maintain a plumbing system in good repair. Observed a leak at the 3-compartment sink faucet.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed open dumpster lid and a missing drain plug.

REPEAT 6-303.11 Provide required lighting intensity. Walk-in coolers require 10ft candles of light. Observed 3ft candles of light in the walk-in cooler.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chorizo stored above ready-to-eat foods in the bottom of the prep cooler. CDI - Item was moved to the bottom shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed cleaned tubs for food storage and food processor with grease and food debris. CDI - Items were removed to be rewashed.

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 soup, taquitos, yuca, cabbage, chicken, slaw, quesillo, cream, and salsa with no date marks. CDI - Items were labeled from when they were prepared or opened.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of chemical with no label. CDI - Manager labeled during inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed fried chicken cooling in a tub at 90 degrees under the prep table. CDI - Item was moved to the reach-in freezer to rapidly cool.

REPEAT 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a large light gap under the back kitchen door that could allow pests to enter.

REPEAT 3-302.15 Wash fruits and vegetables prior to use. Observed an employee shredding cabbage. When asked if she washed it beforehand, she stated that she does not wash them.

4-904.11 (B) Single service utensils that are not pre-wrapped shall be presented so that only the handles are touched by the employees or customers. Observed single service spoons stored in a container with the handles in different directions.

REPEAT 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed “House-hold use only” food processors and reach-in freezer in the cheese storage area.

5-205.15 Maintain a plumbing system in good repair. Observed a leak at the 3-compartment sink faucet.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed open dumpster lid, a missing drain plug and garbage around the outside of the dumpster.

6-303.11 Provide required lighting intensity. Walk-in coolers require 10ft candles of light. Observed 3ft candles of light in the walk-in cooler.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed raw chicken stored above ready-to-eat food in the walk-in cooler. Observed unwashed carrots stored above ready to eat items in the walk-in cooler. CDI - All items were moved to the correct 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 rice, chicken skewers, and Queso cheeses without date marks. CDI - PIC dated all items from when they were cooked or opened during inspection.

10-DAY VERIFICATION REQUIRED 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 worn-off asterisks on eggs and carne on the menu.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a large light gap under the back kitchen door that could allow pests to enter.

3-302.15 Wash fruits and vegetables prior to use. Observed avocado’s in the prep cooler with stickers still attached.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed “House-hold use only” food processors and reach-in freezer in the cheese storage area.

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

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - Observed no vomit and diarrhea clean up plan in facility. CDI- MCHD vomit and diarrhea poster provided by EHS. -0 points- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). - P - Observed food employee wash hands for about 8 seconds and turn faucet off with bare hands. CDI- EHS educated PIC on proper handwashing and PIC relayed info to employee. Employee rewashed hands properly. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw pork loin stored above unwashed vegetables in WIC. CDI- storage rearranged. REPEAT -1.5 points- *No escalation in points due to improvements in storage order since previous inspection* For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed multiple pans and bus tubs with food debris and residue in clean dish storage area. CDI- all items rewashed, rinsed, and sanitized. 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 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed chlorine sanitizer solution at 10-50ppm in 3 compartment sink. CDI- solution remade and tested at 100ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed multiple TCS items holding below 41F in various areas in facility. See temperature chart. Lowboy cooler under flip top with ambient temperature of 46F. CDI- some items discarded that had been holding for longer than 4 hours. Other items recently prepared less than 4 hours ago were moved to RIF to cool down rapidly. PIC will contact repair person to come fix lowboy cooler and will not store any TCS items in cooler until it is repaired. REPEAT -3 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed open bag of lettuce, grilled chicken, and chicken soup with no dates in RIC and WIC. CDI- grilled chicken voluntarily discarded, dates added to lettuce and soup. REPEAT -3 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 .

4-501.11 Maintain equipment in good repair. Observed gaskets on WIC in need of repairing/replacing.

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. Wall damage between mop sink and 3-compartment sink. Repair. REPEAT -0.5 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Pan of raw bacon stored on shelf above ready-to-eat foods in upright cooler. Raw chorizo stored on shelf above prepared cabbage in walk-in cooler. Container of raw pork stored on shelf above heads of cabbage in walk-in cooler. Do not store raw animal foods above ready-to-eat foods or unwashed vegetables/produce. CDI - Food storage order corrected during inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Pot of salsa roja sauce measured 115F. PIC stated it had been turned off for 30 minutes. TCS foods in hot holding shall measure at least 135F. CDI - PIC reheated sauce to above 165F. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Fried chicken in small sandwich cooler measured 50-52F. Cheese also measured 46F. TCS foods in cold holding shall measure 41F or less. Unit air temperature was 39F, and PIC stated the food probably warmed up during lunch rush while lid was left open. CDI - Cheese and fried chicken moved to walk-in cooler to cool. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Pan of hot dogs and pan of ground beef missing date labels in upright cooler. TCS ready-to-eat foods must be labeled with prep date. CDI - PIC placed dates on items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Ice scoop handle laying in ice in ice bin. Handles of in-use utensils shall not contact the food (or ice). 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Wall damage between mop sink and 3-compartment sink. Repair. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee jacket and purse stored on top of bags of dry ingredients. Store employee personal items in a separate location. 0 pts.

5-202.12 Provide at least 100F water at handsinks. Front and back of house hand wash sinks did not have available hot water. Per PIC front of house sink is broken and is due to be repaired. Back of house sink had hot water valve turned off. Hot water (129F) was available at prep and 3 compartment sink. CDI - Valve was turned on and hot water was available. - 1 -

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed employee wash pans and blender cup, then rinse. Items were put on shelf without a sanitizing step. CDI - EHS explained proper dish washing procedure. PIC set up three compartment sink and rewashed/rinsed/sanitized all items. Chlorine sanitizer was observed at 100ppm. - 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed fried chicken and crema in small prep top above 41F. Also, 4 bus tubs of raw chicken, sitting out, were above 41F. Per PIC, unit had been opened for awhile this morning, chicken had been thawing at room temperature since 11:30pm the previous night. CDI - Fried chicken and crema were discarded, raw chicken was voluntarily discarded and denatured at time of inspection. - 3 - REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed 4 bus tubs of raw chicken, sitting out, between 54F-69F. Per PIC chicken was placed out of freezer at 11:30pm to thaw. CDI - EHS explained thawing procedure that requires items to be thawed under refrigeration or under running water. Chicken was discarded and denatured.- 0.5 -

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of flour behind cook’s line on floor. CDI - Flour bag was placed on shelf.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on center and right side door of 3 door prep unit. Replace gaskets. - 0.5 -

5-205.15 Maintain a plumbing system in good repair. Front of house handwash sink would not drain. PIC stated it was not working and a plumber had been called. Repair. - 1 -

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw pork and raw fish stored above unwashed produce. CDI- PIC was able to correct the storage order since no physical cross contamination was observed. 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- EHS observed steak and chicken above 41F. CDI- PIC moved items to reach in freezer to quickly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 - EHS observed three large containers of soup, cooked shredded chicken, and cooked ground beef all without dates and more than a day old. PIC stated if items not sold today would be kept for another day. CDI- PIC was able to properly date mark items since they had been cooked and cooled within the past two 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. 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 - EHS observed eggs and beef said to be cooked to order per PIC without a consumer advisory. A VR will occur within 10 days to ensure a correct consumer advisory is provided.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a couple spray bottles of purple cleaner without a label. CDI- PIC labeled the items.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - EHS observed several cutting boards in need of replacement or resurfacing due to deep cuts and grooves.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed sanitizer in 3-comp sink to be below 50ppm. CDI-more bleach was added to water and new concentration was 100ppm.

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 soups in the WIC cooling while covered with lid plastic wrap. CDI-foods were uncovered to allow for proper cooling. 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 .REPEAT

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 working bottles of oils and sauces not labeled. REPEAT

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee come in from the outside and not properly wash hands. CDI-EHS stopped employee and had him wash hands before putting on gloves.

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

3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F 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 queso cheese being delivered at a temperature above 41F. CDI-delivery was taken back in order to be exchanged for more cheese at the correct temperature. EHS advised PIC and employees to make sure temperatures are checked when food is being brought to the facility. Cold foods should be 41 and below and hot foods should be 135 and above.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed RTE food being stored under unwashed produce. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw sausage being stored on top of frozen corn. CDI-sausage was placed on bottom of the freezer. For more information on food storage order please visit: http://meck.co/FoodSafety

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

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 frozen beans and chicken prepared 01-25-23 not properly date marked. Observed cut queso, tamales, tacos in the reach in cooler that were not properly date marked. CDI-items were properly date marked. EHS explained date marking procedures to PIC and explained the process of date marking when foods are frozen. REPEAt

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed beans and chicken cooling while covered with lids and plastic wrap. CDI-foods were uncovered to allow for proper cooling. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working bottles of oils 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 employees prepping food with jewelry on. REPEAT 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee with a beard not using a beard restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths not being held in sanitizer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed bowls and plastic containers left wet stacked on air drying shelves.. REPEAT

4-502.13 Single-use and single-service articles cannot be reused. Observed mayonnaise buckets being used to store cooked beans and chicken.

4-501.11 Maintain equipment in good repair. Observed dish machine not in working condition. PIC stated that the machine is supposed to be replaced but the technician has not come out yet. REPEAT 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 cardboard being used as a reinforcer on shelving.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine sanitizer strips VR to be done by 02-05-23

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 cleaning of equipment needed and rusting of shelving.

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 general cleaning needed of facility. Ceiling vents near grill need to be cleaned

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed tortilla shells being stored on wiping rags and also touching paper towels. CDI-tortillas discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed some metal pans labeled as clean greasy to the touch 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 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 cabbage, tacos, and yuca that were not date marked. PIC stated that the items were cooked yesterday. CDI-items were date marked. Observed milk, ground beef and yuca without date marks. PIC was unaware of when items were cooked. CDI-items were 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 box of avocados, cabbage and meat on the floor.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees prepping food with jewelry on.

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

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed paper plates being stored right side up. CDI-plates were inverted.

4-501.11 Maintain equipment in good repair. Observed dish machine not in working condition.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed build left attached from previous uses and greasy film attached to some plastic containers. CDI- Plastic containers were removed and placed at 3 comp sink to be washed, rinsed, and sanitized again.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken left on the counter top during the inspection. Chicken had a temperature of 100.9F. Observed beef steak in hot holding countertop warmer. CDI- Chicken was reheated using the fryer during the inspection. Chicken was reheated to a temperature of 202.7F. Steak was reheated using the stove top.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Time and temperature controlled foods kept for cold holding shall maintain a temperature of 41F or below. Observed foods such as cabbage and crema all above temperature threshold. CDI- Foods found in between 42-45 were cooled using the walk in unit. Foods above 45F were discarded during the inspection.

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 on date marking please visit: http://meck.co/FoodSafety Observed tacos with dates from previous batches including 4/24. Tacos were relabeled with date made. Observed cooked ground beef with no date present. Ground beef was discarded during the inspection.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf 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 . Cabbage was recently chopped and placed directly inside of prep unit. Ensure that cabbage is being cooled in an effective manner such as ice baths or rapid cooling equipment. Cabbage was removed and placed in rapid cooling equipment during the inspections to be brought down in temperature prior to use.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with labels present inside of the prep unit that were being cut and processed without being washed prior. Remaining avocados were washed during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers left wet stacked on air drying shelves.. An example was given showing PIC how to properly pyramid stack dishes to allow air flor and proper air drying.

4-501.11 Maintain equipment in good repair. Observed dish machine not in working condition.

5-205.15 Maintain a plumbing system in good repair. Observed drain used for prep sink and hand washing sink not draining during the inspection. A plumber was called before REHS arrival to come fix the issue present.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken left out on the counter top during the inspection. Chicken had a temperature of 75F. CDI- Chicken was reheated using the fryer during the inspection. Chicken was reheated to a temperature of 187F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Time and temperature controlled foods kept for cold holding shall maintain a temperature of 41F or below. Observed foods such as cheese, shredded cheese, cabbage all above temperature threshold. CDI- Foods found in between 42-45 were cooled using the walk in unit. Foods above 45F were discarded during the inspection. 3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P For more information please visit: http://meck.co/FoodSafety Shelled eggs were found at 52F due to being stacked to high inside of the prep unit. CDI-The top layer of the shelled eggs stored above the fill line that were discarded voluntarily.

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 on date marking please visit: http://meck.co/FoodSafety Observed one pan of ground beef dated for 11/17. Foods may only be kept for 7 days with day one being the prep date. CDI-Ground beef were discarded during the inspection.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed sunlight showing from the back door on the sides. Ensure that food establishment takes measures to prevent possible entry of pests and rodents by using weather stripping.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Upon arrival, several food service employees engaging in the preparation of foods were observed without hats or hairnets present. CDI- Hats/hairnets were present during the inspection for food service employees.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers left wet stacked on air drying shelves.. An example was given showing PIC how to properly pyramid stack dishes to allow air flor and proper air drying.

4-501.11 Maintain equipment in good repair. Observed dish machine not in working condition.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Ensure that dumpster lids are kept closed and drain plugs are kept in place to prevent a possible harborage or attraction of pests. Observed dumpster lid left open and drain plug missing.

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 damage floors and baseboards in some areas. Replace damaged tile to ensure floors are able to be cleaned.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Ensure that employee items are stored in a locker or another location that will prevent possibility of contamination. Observed purse stored on a prpossobl contmaination.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed an employee was their hands less than 5 seconds. Ensure that employees are meeting scrub time when washing their hands. 2-301.15 Where to Wash - PF Ensure that employees are washing their hands in provided hand washing sinks. Observed an employee wash their hands inside of prep sink. 2-301.14 When to Wash - P Ensure that employees are using paper towels to turn off faucets to avoid recontamination of their hands. All hand washing violations were corrected with coaching. PIC must go over hand washing more often for trainings to stick.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Single use paper towels shall be provided to fulfil hand washing procedure. No paper towels provided during the inspection.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee rinsing off glove in hand washing sink and changing gloves. Employee was asked to wash their hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed refried beans at a temperature of 118F during the inspection. Ensure that team members are stirring beans at least every 15 minutes to maintain temperature. Beans reheated during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pork chops at 48F. Pork chops were recently marinated and placed directly in unit. Pork chops were moved to cool at a faster rate.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed foods prepared the day before without date marking provided. Foods include rice and ground beef. Dated 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 lettuce in boxes stored on the floor inside of walk In unit. Placed on shelf during the inspection.

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 handle making direct contact with food in ground beef.

4-901.11 Equipment and Utensils, Air-Drying Required - C Dishes shall be stored in a manner that allows them to effectively air dry. Observed dishes left wet stacked during inspection. Implementation of pyramid stacking recommeneded.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed single service items stored open ended during the inspection.

4-501.11 Maintain equipment in good repair. Observed dish machine not in working condition.

4-603.12 Precleaning - C Dishes shall be effectively pre cleaned to remove labels and label residue before washing. Observed dishes cleaned with labels and label residue left attached.

5-501.116 Cleaning Receptacles - C Observed build up left attached to grease trap and also on the ground. Remove oil build up to prevent pest attraction.

6-303.11 Intensity-Lighting - C Observed no bulb inside of walk in unit with a 0 foot candle reading. Replace blown bulb to ensure walk In unit has at least 10 foot candles for storage areas.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee rinse gloves off in hand washing sink and observed all employees wash hands and turn off faucet without using a barrier, such as a paper towel. CDI - Employees were instructed on correct hand washing procedure and rewashed hands. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee change gloves after handling raw beef without conducting a handwash. CDI - Employee was asked to rewash hands. Recommend reviewing correct hand washing procedures posted at each hand sink. -2 points-

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed uncovered containers of soup in walk in cooler holding at 40F. CDI - PIC provided plastic coverings for containers. -0 points-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no functioning thin probe thermometer in establishment during inspection. A verification for 3/19/2021 has been scheduled to determine if establishment is in compliance. -0.5 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee hat stored on shelving above clean equipment and utensils. 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food and drink stored on shelving above clean equipment and utensils. Observed employee drinks stored on griddle. CDI - Items were removed and stored in designated area. Store employee possessions and employee food in designated area away from equipment, food, and utensils. -1 point-

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 numerous items in walk in cooler and in reach in cooler with incorrect date. Items were prepared day of inspection but were date marked with yesterday's date. CDI - PIC corrected dates. -0 points-

3-302.15 Wash fruits and vegetables prior to use. Observed avocados stored in flip top cooler with produce stickers still attached. Recommend washing fruits and vegetables well enough to remove produce stickers and sticker residues. -0.5 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on shelving along with clean utensils. Recommend designating a storage area away from clean utensils and equipment for employee possessions. 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink stored on shelving next to clean equipment and utensils. Recommend designating a storage area away from clean utensils and equipment for employee food and drinks. -0.5 points-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed raw chicken stored above fries in the reach-in freezer. Observed raw chicken stored above ready to eat food in the walk-in cooler. Corrected during the inspection (CDI) - Items were rearranged. -1.5pts-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed sauce bottles not labeled. -0pts-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed bag of rice stored directly on the floor in the kitchen. Observed container of refried beans stored directly on the floor in the walk-in cooler. CDI - Items were placed on shelving. -1pt-

4-501.11 Maintain equipment in good repair. - Observed torn gaskets on the reach-in coolers during the inspection. Needs to be repaired. -0pts-

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed TCS foods including carne molida, rice, yuca, tacos, chicken, and empanadas inside walk-in cooler > 41F (see temp chart). Maintenance was notified. Cooler thermostat will be turned down. Manager indicated that cooler door has been opened from a prior delivery. Observed inside flip top prep cooler across from grill cut cabbage and shell eggs > 41F (see temp chart). CDI: cooler thermostat was adjusted during inspection. VR by 7/25/19

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 only 1 pot of soup inside walk-in cooler that was made yesterday without a date. CDI: proper date was added. Much improvement has been observed since past inspection. Continue to follow risk control plan for date marking. Points not escalated on this inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed chicken that was prepared and left out to cool. Product at 82F. CDI: product was spread out on sheet tray and placed inside walk-in cooler to rapidly cool. Product dropped down to 53F within 45 minutes.

General Comment: 3-501.13 Use approved thawing methods. Observed tilapia thawing inside 3-comp sink improperly in standing water. CDI: cold water ran over top of product.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Quat test strips provided did not test accurately with sanitizer. New strips will be purchased. VR by 7/25/19

Repeat: 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed inside walk-in cooler raw pork chop stored above ready to eat foods and raw chicken stored above green bananas. CDI: storage order was rearranged. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed inside walk-in cooler unwashed produce in boxes stored above ready to eat prepared foods. CDI: storage order arranged. VR by 3/25/19

General Comment: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed a tube of ground beef at 73F sitting on shelf at back dry storage area. According to PIC, she beleives that this was left out night before or this morning accidently. CDI: ground beef was voluntarily discarded and denatured with bleach.

Repeat: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed inside walk-in cooler corn tamales dated 3-3-19, pupusas dated 7-10, and bag of ground beef and container not dated. According to PIC these dates were incorrect and dates needed to be updated. CDI: discussed with person in charge who determined correct dates and all products were dated properly. Risk Control plan needs to be submitted. E-mailed RCP template to be completed. VR by 3/25/19

General Comment: 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed 2 unlabeled spray bottles stored in kitchen. CDI: labeled during inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plates, food bus tubs, and pans wet stacked on back kitchen shelf.

General Comment: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed gouged cutting boards with deep cuts on back kitchen shelf.

General Comment: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease build-up on hood fliters at hood system.

Repeat: 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw pork stored above ready to eat foods such as beans inside walk-in cooler. Observed raw carne asada stored above cheese inside bottom of prep cooler. CDI: storage order was rearranged.

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 foods inside walk-in including beans, bags of cabbage, and tamales prepared yesterday without dates. CDI: by properly dating. 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 2 containers of chicken made on 10/30 that had expired 4 days due to temperature inside walk-in cooler. CDI: discarded. Return visit required by 11/19/18 to check progress/improvement of date marking.

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 a large batch of fried chicken cooling inside bottom of prep cooler 6 while covered. CDI: removed, separated into 2 sheet trays, and stored inside walk-in to properly cool.

General Comment: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed grey food tubs stacked wet on back shelf.

General Comment: 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee sneakers stored on top of canned ketchup at back area of kitchen.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee personal drinks stored improperly inside reach-in freezer, on shelf across from prep table, and at front counter area. CDI: all drinks were relocated and stored properly.

Repeat: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Handsink in cooking area observed blocked by chair. CDI: chair was relocated. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. No paper towels observed at handsink at cook line. CDI: paper towels provided.

General Comment: 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw ground beef stored above onions inside walk-in cooler. CDI: storage order rearranged.

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 no dates on bags of cabbage inside walk-in cooler that last 1 - 2 days according to owner. Observed inside reach-in container of yuca and beef not dated that were made yesterday. CDI: products dated properly.

General Comment: 3-501.13 Use approved thawing methods. Observed a tube of ground beef thawing on counter at room temperature.

Repeat: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards stored in kitchen with deep cuts and grooved. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household deep freezer in kitchen. 4-501.11 Maintain equipment in good repair. Observed shelving inside walk-in cooler that is rusting.

General Comment: 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. Replace broken floor tiles at back of kitchen and missing baseboard striping in some areas of kitchen.

General Comment: 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P. Observed employee recontaminating hands by touching faucet with bare hands after washing. CDI: education provided; instructed by PIC; hands washed properly.

General Comment: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed chair blocking handsink in kitchen. CDI: chair was relocated.

Repeat: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed white sauce and one container of beans incorrectly dated. CDI: by properly dating. Observed no date on chicken, container of beans, pork for pupusas, and rice inside walk-in cooler that were all made on yesterday. CDI: by properly dating.

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 fried chicken at 99 def F sitting out at room temp cooling in large batches. CDI: chicken separated onto sheet trays, loosely covered, and stored in walk-in for rapid cooling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wiping cloths not in use stored on counter prep surfaces.

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 small cups stored in seasoning containers.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food tubs wet stacked on shelf above 3-comp sink.

General Comment: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards stored in kitchen with deep cuts and badly grooved. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household rice cooker and deep freezer in kitchen.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed could not get any chlorine sanitizer concentration on plates from dish washer . CDI switched to using 3 compartment sink to wash rinse and sanitize dishes. 10 day verification required. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning due to buildup on guard.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice being hot held at 120 degrees . CDI discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed pupusa filling held greater than 7 days . CDI discarded. Points not escalated due to improvement in this area.

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

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken , beef and fish stored over cabbage. CDI reordered storage.

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 cheese and steak cooled from last night at greater than 45 degrees see chart above. CDI 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 hondurean cream opened with no date labels. CDI labeled. Repeat violation 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed salsa verde at 45 degrees and held more than 4 days . CDI discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed fried chicken and pico cooling tightly covered . CDI vented to facilitate proper cooling.

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

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed cook cracking raw eggs and going back to ready to eat food without washing hands between glove changes. CDI advised employee on proper handwash procedure employee washed hands and then donned gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken, cabbage, rice above 45 degrees in walk in cooler. CDi moved to cool products repair tech contacted to check on walk in . 2 day verification

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 ground beef , tacos, cheese, wings without date marking. CDI products labeled.

4-501.11 Maintain equipment in good repair. Observed all gaskets on prep unit in need of replacement.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall and floor near can wash in need of repair.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed chicken and pupusa mix not cooling at proper rate to meet cooling parameters. CDI cooling method changed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed fried chicken in prep unit overstacked above chill line of pans. CDI removed items above chill line and took to cool.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed eggs offered undercooked on menu with no reminder or consumer advisory. 10 day verification required.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken and pupusa mix cooling in to great of volume per surface area. CdI changed cooling methods split products into smaller portions and proper cooling was achieved.

4-501.11 Maintain equipment in good repair. Observed gaskets on prep unit in need of replacement.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Repair walls near can wash and floors near grease trap.

2-102.12C Ensure the Person In Charge (PIC) is a certified food protection manager (CFPM) PIC present was not a CFPM. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed some items in flip top unit (see chart) not holding proper temp. of below 45F. EHS thermometer recorded an ambient air temp. of 54F max. CDI- Products were brought to WIC to cool down and facility will refrain from using unit until unit is fixed. REPEAT. VR.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Chicken tacos, cooked beef, and cabbage bags were all missing a date mark. CDI- Date provided.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle of chemical with no label. CDI- Bottle discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed fried chicken cooling in flip top unit. Do not cool any foods in flip top unit. CDI- Chicken was placed on a sheet tray and brough to WIC.

2-402.11 Use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee cutting beef with no hair net. No points deducted.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed come scoops stored in flour/sugar bins with handles in products. No points deducted.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. - P - PIC did not have CFPM certification.

2-301.14 Wash hands before donning gloves and between gloves uses.-P - Observed no handwashing in between glove change after entering the kitchen from outdoors. CDI- Washed hands 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P - Observed hand washing for less than 5 seconds several times. CDI- Corrected thru education 2-301.14 Wash hands after activities that contaminate them.-P - Observed no washing when re-entering the kitchen from outdoors. CDI- Corrected.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at hand sink. 5-202.12 Provide at least 100F water at handsinks.-Pf - Hot water at hand sinks read 82F. Repaired during inspection

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Cleaning needed in ice machine. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P - Observed soiled egg frying pan stored in oven. Ensure all dishes are properly washed, rinsed, and santized. Do not place in oven as they are not being washed. CDI- Moved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Walk in cooler not in good working condition. Foods read 44-50F. All product 47-50F was voluntarily discarded. Establishment is currently voluntarily closed.

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 - 0 pts - Observed chicken being cooled on make to unit. Discontinue this practice. Use rapid equipment rather than holding. CDI- Did not move immediately as walk in cooler was not working.

3-302.15 Washing Fruits and Vegetables - C - 0 pts - Observed avocados with stickers. Ensure that all fruits and vegetables are washed with stickers removed before cutting,

4-501.11 Maintain equipment in good repair. - Walk in cooler reading 53F. / Rusting shelving in walk in cooler. Repaired during inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - Very detailed cleaning needed in walk in cooler shelving and over head shelving.

5-103.11 Capacity-Quantity and Availability - PF - No hot water in entire establishment. CDI- Repaired during inspection. Note: Closed during repair. Water read 82F before repair during repair read 107F and climbing. Will return visit to ensure correct reading.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. 0 pts - Observed baseboards missing or peeling from wall. / Observed ceiling tile missing over hot water heater. / Observed FRP peeling from wall. / Cleaning needed in WIC floor.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC's servesafe is expired. Re-new certification. No points deducted.

5-202.12 Provide at least 100F water at handsinks.-Pf Hot water at handwash sink was recorded at 70F. VR- Will return to check hot water and assure it is at least 100F. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observe no paper towels at handwash sink. CDI- Paper towels were provided.

[3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored abvoe ready-to-eat cooked onions. Storage order rearaanged. 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw fish stored below raw chicken . CDI- Storage order rearranged.

4-501.114 Maintain sanitizer at correct concentrations. -P Observe sanitizer in multiple spray bottles that were very low at 0ppm chlorine. CDI- Bottles re-made and tested for proper concentration.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observe sauce that was hot holding at 120F. CDI- Sauce re-heated to 185F.

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 tortilla with cooked beef inside with no date. PIC stated it was cooked yesterday. CDI- Yesterday's date was attached to product. No points deducted.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observe wet stacking of plates and cups. REPEAT.

2-101.11 PIC shall be present during all hours of operation.-PF - Observed a serv safe certificate for Edwin, but Edwin was not here.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed cooked chicken sitting out by the ice machine upon arrival. It was moved to the walk in when I arrived. Chicken was 110F. CDI - PIC reheated the chicken to 170F and was placed in the walk in cooler to cool. Observed cooked rice from yesterday stored in the prep unit by the fryers. Rice was 70F. CDI - PIC discarded the rice.

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

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

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 light shield missing by the walk in cooler. Replace shield.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager.OBSERVED SERVSAFE CERTIFICATE FOR PIC EDWIN CHAVEZ, EXPIRED AS OF 2013.OBTAIN NEW CERTIFICATION FOR FOOD PROTECTION MANAGER TO AVOID FUTURE 2PT DEDUCTIONS.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.OBSERVED ONE SMALL STACK OF METAL PANS WET NESTING.AIR DRY COMPLETELY BEFORE STACKING.

5-205.15 Maintain a plumbing system in good repair.-P OBSERVED WATER LEAKING FROM DRAIN PIPE OF HANDSINK NEXT TO STOVE IN KITCHEN.VERIFICATION REQUIRED TO ENSURE LEAK HAS BEEN FIXED.

2-102.12 Certified Food Protection ManagerPIC must have food safety certification. OBSERVSED SERVSAFE CERTIFICATION TO BE EXPIRED. OBTAIN NEW ACTIVE SERVSAFE CERTIFICATION TO AVOID 2PT DEDUCTION.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsGENERAL COMMENTMaintain food contact surfaces clean for next use. OBSERVED ONE CAN OPENER MOUNTED AT PREP TABLE WITH DEBRIS ON BLADE TIP. CDI BY PIC RETURNING CAN OPENER TO 3 COMP SINK FOR WASHING.

3-501.15 Cooling MethodsDo not tightly cover PHFs until they have been properly cooled below 45F. OBSERVED CONTAINER OF RAW PORK OR BEEF IN SINGLE DOOR REACH-IN WITH A LID ON AND TEMPERATURE CHECKING AT 57F. CONTAINER WAS JUST PLACED IN REACH-IN UNIT. CDI BY ADJUSTING LID OPEN TO ALLOW AIR TO BETTER CIRCULATE AND COOL FOOD PRODUCT.

3-302.12 Food Storage Containers Identified with Common Name of FoodObserved several food starage containers unlabeled in kitchen. LABEL ALL FOOD STORAGE CONTAINERS ACCORDING TO THEIR CONTENTS.

4-901.11 Equipment and Utensils, Air-Drying RequiredAir dry utensils and equipment prior to tight stacking.OBSERVED SEVERAL UTENSILS & EQUIPMENT STORED ABOVE 3 COMP SINK, TIGHTLY STACKED AND WET.

2-102.12 Certified Food Protection ManagerServSafe certification for Edwin Chavez expired on 8/2013. Obtain renewal of certification to avoid 2pt deductions in the future.

3-305.11 Food Storage-Preventing Contamination from the PremisesOBSERVED WATER POOLING ON TOPS OF FOOD CONTAINERS IN WALK-IN. ENSURE COOLING UNIT IN WALK-IN DOES NOT LEAK WATER OVER FOOD.

4-602.13 Nonfood Contact SurfacesGENERAL COMMENTMaintain nonFood contact surfaces to be clean to sight and touch.OBSERVED SLIGHT DEBRIS COLLECTING ON TOP OF REFRIGERATION GASKET OF SINGLE DOOR REACH-IN IN KITCHEN. CLEAN

GENERAL COMMENTObserved staff member change gloves without handwashing in between. CDI BY PIC HAVING STAFF MEMBER DISCARD GLOVES AND WASH HANDS.

Observed pink and black mold present on interior of ice machine. VR to ensure interior of ice machine.

|Observed large pot of salsa at 83F on STOVE TOP(turned off). PIC informed me that salsa was out on STOVE TOP since last night. CDI by discarding food.

iHot Hold PHFs at 135F or higher. Observed white rice hot holding in rice cooker at 118F. PIC informed me that the rice cooker had be unplugged. CDI by discarding rice.

Observed large pot of salsa on stove top from previous night at 83F. Cool food under refrigeration to facilitate rapid cooling.

NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. OBSERVED FOOD DEBRIS AND RESIDUE COLLECTING ON REFRIGERATION GASKETS THROUGHOUT FACILITY. OBSERVED FOOD DEBRIS AND RESIDUE COLLECTING IN REACH-IN UNITS. CLEAN ALL ITEMS THOROUGHLY. Repeatl