SUPER MERCADO EL REY

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 cut lettuce baring no prep date in prep unit and cooked pork ribs baring prep date of 3/1/26 in WIC during inspection. PIC stated lettuce is date labeled on mother batch in WIC, and pork ribs were cooked on 3/7/26 and were incorrectly date marked. CDI - Lettuce allowed to be labeled with date from mother batch. Pork ribs voluntarily discarded. Repeat. 1.5 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no working thin probed thermometer on site during inspection. CDI - Thermometer acquired. 0.5 pts.

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 squeeze bottle of water and oil on main line and container of flour in back storage area not baring labels identifying their contents. Ensure all working containers are properly labeled to easily identify their contents. 0 pts.

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 container used as a means to dispense flour with no handle being stored in direct contact with the food during inspection. CDI - Employee removed. REHS reminded PIC that all dispensing equipment must bare a proper handle to preclude contamination of foods. 0 pts.

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. 4-501.11 Maintain equipment in good repair. Observed soiled and disintegrating cardboard on shelving in dry storage. Removal necessary. Observed shelving units in dry storage rusting during inspection. Repair or replacement necessary. 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. Observed flooring in WIC uneven and unsealed during inspection. Repair necessary. Repeat. 1 pt.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site during inspection. Ensure CFPM is on site during all times of food preparation and handling. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at three compartment sink dispensing below 100ppm quat during inspection. Maintenance contacted during inspection. Facility to utilize chlorine bleach to sanitize dishes in the interim. 72 hour VR required. 1.5 pts. 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 salsa containers over stacked in prep unit holding above 41F. See temperature chart. Observed all TCS foods in WIC holding above 41F during inspection. See temperature chart. Ambient in unit 44F. CDI - Salsa voluntarily discarded. Maintenance on site during inspection. All TCS foods in WIC observed out of temperature voluntarily discarded. Facility ceased operations and remained closed through WIC repairs. Ambient in unit 40F by end of inspection. Facility allowed to reopen. 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 most TCS foods in WIC labeled with a preparation date of 10/20/25. When questioned, staff claimed foods were prepared on previous days. CDI - All incorrectly labeled foods voluntarily discarded. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat sanitizer strips on site during inspection. Acquisition necessary. 10 day VR required. 0.5 pts.

5-203.12 At least one toilet, and not fewer than what is required by law, shall be provided. Observed three out of four toilets in women’s restroom either unable to be used or broken during inspection. All four toilets observed missing toilet seats. Repair or replacement necessary. 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. Observed flooring in WIC unsealed and uneven during inspection. Repair necessary. Repeat. 1 pt.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. 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 drinks stored above cilantro in the reach-in cooler.

REPEAT 3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf. Observed no disclosure on menu for restaurant stating that asterisked items may be served raw or undercooked. CDI - EHS and manager wrote a label for the menu 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 tomatoes attempting to cool in the top of a prep cooler. CDI - Items were placed in the reach-in cooler to cool faster.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin-probe thermometer. CDI - Manager ordered thermometers on Amazon during inspection.

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 one large bin of spices with no label. Improvements made from previous inspection.

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

REPEAT 4-501.11 Maintain equipment in good repair. Observed rusting shelves in the walk-in cooler.

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 doors and one missing drain plug.

REPEAT 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 cracked and uneven concrete flooring throughout the WIC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed carnitas holding a temperature of 120F in steam well. CDI- PIC removed item to be reheated to 165F within the remaining 2 hour window. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed pre portioned house made salsa holding temp at 45F. The bottom of the container had salsa temping at or below 41F so the top layer was voluntarily discarded by PIC. 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 .

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf. Observed no disclosure on menu for restaurant stating that asterisked items may be served raw or undercooked. CDI- PIC had label written to place on the sole menu for the establishment. *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 large containers of spices being held on rack near WIF with no labels.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed cup being used to scoop food out of container. CDI- PIC removed cup from container.

4-501.11 Maintain equipment in good repair. Observed rusting shelves in the walk-in cooler.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed pans with sticker residue still intact. CDI- PIC had items removed to be washed, rinsed, and sanitized properly before being stored as clean.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed top lids of containers uncovered. *REPEAT* 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plug for dumpster.

REPEAT 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 cracked and uneven concrete flooring throughout the WIC. *REPEAT*

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 large containers of salsa in the walk-in cooler without date marks. CDI - PIC dated during inspection from the time they were made. Improvements made from previous inspection.

REPEAT 3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed the menu consumer advisory missing the disclosure. CDI - Only one menu is used for the establishment so manager hand-wrote the disclosure during inspection.

REPEAT 10-DAY VERIFICATION REQUIRED 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. 3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed Chicharrones De Harina in several shapes such as pinwheels and squares that are packaged on site. These items include multiple ingredients and the allergen, wheat. Observed packaged pecans without the allergen “tree nuts.”

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

REPEAT 4-101.19 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. Observed rusting storage shelves in the walk-in cooler that will be difficult to clean. Observed melted spatula handles.

REPEAT 5-501.17 Provide a covered waste bin in female restrooms. Covered trashcan is missing.

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

REPEAT 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 cracked and uneven concrete inside of the walk-in cooler that will be difficult to clean. PIC stated that they are working on fixing all floors.

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 an employee wash hands for 5 seconds and then dry. CDI - EHS educated her on the proper washing time. Employee rewashed hands.

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 Melon juice, Horchata, and Aron con Leche were missing date labels. Soup bags with vegetables contain cut cabbage that also need dates from when cabbage was cut. CDI - Manager labeled during inspection.

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed the menu consumer advisory missing the disclosure. CDI - Only one menu is used for the establishment so manager hand-wrote the disclosure during inspection.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed some store-packaged spices that are missing the name of spice. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed Chicharrones De Harina in several shapes such as pinwheels and squares that are packaged on site. These items include multiple ingredients and the allergen, wheat. 10-day verification required. 3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two containers of spices with no labels. CDI - Manager labeled during inspection.

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

3-302.15 Wash fruits and vegetables prior to use. Observed avocado stickers still attached to cut avocados.

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 a cup being used to scoop sugar with no handle.

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 highly stacked single service cups for juice without their original sleeve.

4-101.19 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. Observed rusting storage shelves in the walk-in cooler that will be difficult to clean.

5-501.17 Provide a covered waste bin in female restrooms. Covered trashcan is missing.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed a missing drain plug. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed a large amount of crates and pallets stacked around the dumpsters. 5-501.16 (C) Provide waste bins in required areas including at handwash sinks. No trash can available at the main kitchen hand sink.

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 cracked and uneven concrete inside of the walk-in cooler that will be difficult to clean.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed two squirt bottle with sanitizer concentration measuring below 50ppm. CDI-PIC correctly the concentration level of the bottles. Resulted in 150ppm. 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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed large clear container of lettuce in walk in cooler with no label or date. -CDI PIC stated lettuce was prepared on 01/18/24. Label was placed on container. Observed in walk in cooler yellow rice, refried beans, green salsa, and steak potato soup with discard date of eight days (01/16-01/23) instead of seven. -CDI PIC educated food employee on how to properly date food for seven 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 .

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed manual ware washing occurring in water 74*F CDI-PIC corrected water temperature which reach 115*F.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- EHS observed several employees handle trash and soiled equipment discard gloves and donned new gloves without a hand wash. Observed employees enter and leave kitchen several times without a hand wash prior to donning gloves and food prep/clean utensil handling. CDI- PIC educated staff on when to wash hands. EHS observed proper hand washing by end of the inspection.

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 an employee handle RTE corn tortillas from the grill with bare hands for an order. CDI- PIC voluntarily discarded the items. 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 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.- Observed hand wash sink blocked with a large trash can. CDI- PIC moved item.

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.- EHS observed beef cooling at ambient air at the start of the inspection, item was 125F. After an hour of cooling at ambient air item was 115F. CDI- PIC moved item to walk 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed sliced tomatoes, cut lettuce, and shredded cheese above 41F. See temp chart. PIC moved item to walk in cooler uncovered to quickly cool. A VR will occur within 3 days to ensure proper cold holding of TCS foods occurs. 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 .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf- EHS observed consumer advisory for steak and eggs without a disclosure. CDI- PIC provided disclosure statement with an asterisk.

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- EHS observed cooked steak covered and cooling at ambient air 125F. After an hour the item cooled to 115F. At that rate cooling did not occur properly. CDI- PIC moved item to walk in freezer to quickly cool uncovered. 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 .

4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils.-Pf - Observed several large metal and plastic containers holding TCS foods that can not be properly washed in the current 3 comp sink. A VR will occur within 10 days to ensure items are removed or large sink is provided (with regulatory authority approval. PIC may apply for variance. 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf- Observed manual ware washing occurring in water at 80F. CDI- PIC provided 117F water for wash.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P- Observed large can wash without a proper back flow prevention device. The current device appears to be damaged upon proper function. A VR will occur within 3 days to ensure device is provided.

5-501.17 Provide a covered waste bin in female restrooms. - Observed female restroom without a covered trash can.

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. - EHS observed employee drinks on prep top and near clean food contact surfaces. CDI- PIC had employee move items.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- EHS observed an employee preparing food, use phone, discarded gloves and donned new gloves without a hand wash. CDI- PIC educated staff on when to wash hands. EHS observed proper hand washing by end of the inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - EHS Observed raw shell eggs and raw chorizo stored above RTE drink mix and milk. 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- REPEAT- EHS observed sliced tomatoes, cut lettuce, green salsa, red salsa, ham, cheese, and chorizo all above 41F. See temp chart. CDI- PIC voluntarily discarded the 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf- REPEAT- Observed dented can of jalapeños. CDI- Item was set aside for discard.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.- Observed several employees preparing foods while wearing a watch and/or bracelets on the wrist.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - EHS observed several cutting boards with deep cuts and grooves.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety No written plans present for vomiting and diarrhea cleanup available during the inspection. A handout was attached to the inspection to help come up with written procedures for cleanup. -REPEAT VIOLATION-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in small prep unit over 41F. Unit in need of service or adjustment.Foods were moved into large reach-in cooler and will be stored in reach-in until small prep unit is adjusted. Verification required: 3 days ** 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 .

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 several TCS foods with date marked for 8 days instead of 7 days. CDI- Discussed date marking training and procedures with PIC. Items were not discarded due to correct prep date and items had not yet reached discard date. Items were properly dated. 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 .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented can of jalapeños. CDI- Item was set aside for discard.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Sanitizer solution holding wet wiping cloths was below 200ppm on QAC test strip.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers stacked wet at clean dish rack near 3 compartment sink.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Drain plug missing from blue dumpster on left.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety No written plans present for vomiting and diarrhea cleanup available during the inspection. A handout was attached to the inspection to help come up with written procedures for cleanup. -REPEAT VIOLATION-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Did not observe sanitizer in in use sanitizer bucket with towel as well as observed low sanitizer at 3 compartment sink. CDI-Both sanitizer bucket and sanitizer at 3 compartment sink were corrected to 100ppm quat solution.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed a metal container of diced raw chicken and two large containers of shredded queso in walk in cooler not meeting the cooling rate (see temperature chart). CDI-items were placed in walk in cooler for 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 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 an over full container of diced chicken cooling with the lid on as well as two containers of shredded queso cooling with lids on in walk in cooler. CDI-lids were removed.

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 containers of spices near grill without labels.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed rice hot holding with a cooking spoon stored lying in rice. CDI-spoon was removed from rice.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers stacked wet at clean dish rack near 3 compartment sink.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids broken and doors left open on the other dumpster. Keep doors and lids closed to prevent a possible harborage or attraction of pests. -REPEAT VIOLATION- 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed a large accumulation of waste all around ground of dumpster area. Remove all waste from ground area around dumpster.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety No written plans present for vomiting and diarrhea cleanup available during the inspection. A handout was attached to the inspection to help come up with written procedures for cleanup.

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 food contact surfaces with labels and label residue left attached to the plastic containers and pans. Pans and plastic containers were moved to 3 comp sink to be washed, rinsed, and sanitized again.

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 lettuce in walk in cooler chopped and prepared the days before. Ensure that lettuce is date marked for 7 days with the first day being the day prepared. CDI-Lettuce was labeled during the inspection.

3-602.11(C) Bulk food available for consumer self-dispensing shall be prominently labeled in plain view with the manufacturer label provided with the food, or another method of identification that includes the information in 3-602.11 (B)(1), (2), and (6). Observed bulk sugar in dry storage without a label present to identify the contents. CDI- Bulk container of sugar was labeled during the inspection.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados inside of prep unit with labels present. Ensure that vegetables are being properly washed before use. CDI- Avocados were washed during the inspection before placing back inside of prep unit.

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 single service trays left open ended during the inspection. CDI- REHS and PIC inverted

5-205.15 Maintain a plumbing system in good repair. Observed main hand washing sink with a leak underneath where the piping meets. Repair as needed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids broken and doors left open on the other dumpster. Keep doors and lids closed to prevent a possible harborage or attraction of pests.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed an employee recontaminate their hands by turning off the faucet to the hand washing sink using their bare hands then going to work with food. CDI-REHS had employee to rewash hands using the correct procedure.

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 foods being reheated using a steam table. Ensure that an approved method of reheating is being used for foods such as microwave, oven, grill, etc. Foods need to reach a temperature of 165F within the 2 hour mark and be cooked evenly throughout. CDI- PIC was educated and chose to reheat the foods using the stovetop to meet the two timeframe.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes at a temperature of 46F. Tomatoes were recently sliced. -CDI PIC moved to walk in cooler during the inspection after being educated by REHS.

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 Recently sliced tomatoes were placed inside of prep unit instead of using rapid cooling equipment to cool. Foods may not be cooled inside of walk in unit due to the unit being in continuous use. CDI- Tomatoes were moved to walk in to cool quickly.

3-302.12 Food Storage Containers Identified with Common Name of Food - C Observed bulk secondary container without label present during the inspection. PIC stated it was salt and was labeled during the inspection.

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 single service trays left open ended during the inspection. CDI- REHS and PIC inverted

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids broken and doors left open on the other dumpster. Keep doors and lids closed to prevent a possible harborage or attraction of pests.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed bulk gallon drink bottle stored on cutting board. Ensure that drinks are stored in a manner that prevents possible contamination from occurring. Moved below prep station during inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand washing sink blocked with gallon jug of bleach stored inside. Bleach was moved to chemical storage area during the inspection.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed shelled eggs stored above sliced cheese during the inspection. Foods were reorganized during the inspection to meet storage guidelines.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes at a temperature of 57F. Tomatoes were recently sliced 45 minutes ago and placed directly in to cold holding without prior cooling before time. Tomatoes were moved to walk in unit to fully cool.

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 Recently sliced tomatoes were placed inside of prep unit instead of using rapid cooling equipment to cool. Foods may not be cooled inside of walk in unit due to the unit being in continuous use. Tomatoes were moved to walk in to cool.

3-302.12 Food Storage Containers Identified with Common Name of Food - C Observed bulk secondary container without label present during the inspection. PIC stated it was sugar and was labeled during the inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths air drying over prep sinks and on top of counter tops. Wet wiping cloths were discarded during the inspection.

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

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed container of raw shell eggs stored above containers of salsas and ready to eat beef. CDI - PIC moved container of raw shell eggs to bottom shelf. -REPEAT- -3 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed small portion of rice held in rice cooking at a temperature of 110F. CDI - PIC voluntarily discarded rice. -0 points-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled spray bottle with unknown contents on food prep table. Observed unlabeled squeeze bottles at grill. PIC identified contents of spray bottle to be lime juice. -REPEAT- -1 point-

5-202.12 Provide at least 100F water at handsinks. -Pf Observed handwashing sink in kitchen with no hot water. The hot water faucet was turned off underneath hand washing sink. Hand washing sink near three compartment sink was working properly. CDI - PIC restored hot water to hand washing sink during inspection. -1 point-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs and metal container of raw chicken stored above containers of ready to eat salsa and sauces in reach in cooler. CDI - PIC corrected storage order and was asked to review storage order signage displayed on outside of reach in cooler with employees. -REPEAT- -3 points-

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed a severely dented can of refried beans stored in food prep area. Can of refried beans were dented along both top and bottom seams. CDI - PIC moved dented can to disposition area in rear of establishment. -0 points-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed establishment without thin probe thermometer. A verification has been scheduled for 10/19/2020 to determine if establishment is in compliance. -0.5 points-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles of food products at cook line and unlabeled spray bottle of orange juice on prep table. -0 points-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat sanitizer testing strips in establishment during inspection. Quat sanitizer is used at three compartment sink. CDI - PIC was able to obtain quat sanitizer test strips from meat market next door. -0.5 points-

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

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed rice reheated over 2 hours at 115 degrees. CDI discarded.

4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler rusted.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids in need of replacement due to damage. -0 points-

Repeat: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed beans at 86F, tongue at 131F, and head at 126F inside heating table. PIC stated that he used this unit to heat up the foods. Per manufacturer specifications, this table is to be used for maintaining foods hot for hot holding. CDI: beans were reheated to 157F, tongue to 190F, and head to 180F. Facility requires return visit prior to risk control plan to be completed. VR by 7/27/19

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed salsa verde at 44F, guacamole at 45F, and salsa rojo at 44F inside open air cooler in dining room. CDI: squeeze bottles of salsa were placed inside ice bath to maintain 41F/below.

General Comment: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying sheet pans. Education provided.

General Comment: 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed forks, spoons, and knives, stored with eating surface up and exposed at customer dining area. Observed trays in kitchen stored face up. All utensils and trays were inverted.

General Comment: 4-501.11 Maintain equipment in good repair. Observed torn gaskets on flip top cooler and 2-door reach-in cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed chopper stored with food debris. According to PIC, chopper had not been used today. CDI: taken to 3-comp to be recleaned. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed bleach sanitizer at 3-comp sink below 50ppm. CDI: more bleach added to 50ppm.

Repeat: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed refried beans at 118F and cowhead at 129F in hot holding warmer. According to PIC, these items had been heated initially inside microwave and held in warmer. CDI: refried beans reheated to 172F and cowhead to 183F.

General Comment: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside 2-door cooler rice at 45F. Pork ribs, pastor, refried beans, salsa verde, and guacamole at 44F; pastor at 45F inside walk-in cooler. CDI: discussed ways to maintain cold food at new proper cold holding temp. Maintainance will be called for possible repair.

Repeat: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no labels on squeeze bottles in kitchen.

General Comment: 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw steak stored above lettuce inside walk-in cooler. CDI: storage order rearranged. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed containers of spices uncovered at salsa bar. CDI: spices removed and relocated.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed steak holding hot on stove at 113F. CDI: by reheating to 183F.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed bleach sanitizer in spray bottle too strong for FCS (bleached out test strip). CDI: dumped and refilled with proper concentration - 50ppm.

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 large batch of guacamole cooling in walk-in cooler with lid on. CDI: separated into smaller batches; lid removed.

General Comment: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no labels on squeeze bottles and container of sugar.

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

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee washing dishes in 99F water.

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. Employee observed washing gloves at handsink. CDI: stopped employee and directed to take off gloves and wash hands properly. Same employee observed washing hands for only a few seconds and touching faucet handles with bare hands after washing. CDI: EHS demonstrated proper handwashing; employee's hands were washed properly.

Repeat: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Scrub brush inside handsink next to cook line. CDI: scrub brush removed.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Par cooked steak observed stored inside bottom of flip top cooler. According to PIC steak was cooked half way and then will be finished off later when a customer order. CDI: steak was fully cooked; directed to discontinue par cooking unless non contimuous cooking form needs to be completed.

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. Chicken observed cooling inside 2-door reach-in while stacked and covered. CDI: chicken transferred to shallow pan and stored inside walk-in cooler half way covered.

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. Plastic cups being stored inside food items inside walk-in cooler. Removed and ladles used.

General Comment: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Handsink next to cook area blocked by steam wells. Scrub brush observed stored inside sink. CDI: scrub brush removed; steam wells to be relocated.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Raw beef stored above ready to eat foods including lettuce inside walk-in cooler. Cooked cow head stored below raw chicken and pork inside 2-door reach-in. CDI: ready to eat foods moved above raw foods. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Carrots and salsa being stored in buckets originally used for Joy pot and pan detergent. Seasoning being stored in Frozen swai box. Do not re-use containers or cardboard boxes to store food. CDI: by instruction; items transferred.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Cow tongue in steam well measuring 117-124 deg F. CDI: product reheated to 170 deg F.

General Comment: 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Intestine that was made on 4-8 was measured at 52 deg F inside walk-in cooler. CDI: product discarded.

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. Barbacola made on Sunday without a date inside walk-in cooler and cooked cow head made on Monday observed without a date in reach-in cooler. CDI: dated properly.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine guard in need of cleaning. PIC had employee start to clean 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 Observed queso fresco, carne, ham without date labels . CDI PIC dated items. 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 chicken pastor held greater than 8 days CDI discarded. Observed chicken dated for november but was prepared this month. CDI PIC changed labels to reflect correct dates.

4-501.11 Maintain equipment in good repair. Observed gaskets on prep unit and reach in cooler 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 steak cooked yesterday in both reach in and prep unit at gfreater than 45 degrees. CDI discarded . 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 steak for tacos cooled in to great of volume and covered. CDI demonstrated proper cooling technique and product improperly cooled discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in prep area.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids on dumpster broken and in need of replacement.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed refried beans reheated in microwave for hot holding at 100 degrees . CDI reheated to greater than 165 degrees.

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 cooling in reach in greater than 2 hours at 96 degrees. CDI reheated and cooling process restarted. See temperature chart above.

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 cooling in reach in cooler in too great of volume per surface area. CDI reheated and placed in shallow pans to cool.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in walk in rusting and with food debris .

5-205.15 System Maintained in Good Repair - P Observed hand sink in front service area leaking.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed top doors on dumpster missing and in need of replacement.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salsas at salsa bar and pico greater than 45 degrees . CDI discarded and restocked ice bin to cool products.

3-303.12 Storage or Display of Food in Contact with Water or Ice - C Observed lettuce stored in undrained ice in walk in . CDI by instruction.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board used for vegetables in need of resurfacing or replacement.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in walk in heavily rusted and in need of replacement or recoating.

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 broken tiles at canwash.

4-501.114 Maintain sanitizer at correct concentrations. -P - Observed chlorine sanitizer in bucket and 3 compartment sink read 0 ppm. CDI - Adjusted to read 50 ppm 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed two large pans with utensils stored in them with visible food debris. CDI - PIC to manage what utensils she wants to keep. She will remove and clean all others.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - 0 pts - Note: Observed steak appear undercooked. PIC states that the steak is cooked to 145F. No proof of either fully cooking or under cooking. Par cooking is not allowed unless previously approved.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Repeat - Observed cooked protein stored at 117. Observed cooked chicken and steak stored on top of holding containers reading 85F. CDI - Protein reheated. Chicken and steak discarded.

3-501.13 Use approved thawing methods. - 0pts - Observed tongue being thawed in microwave. Discontinue.

4-501.11 Maintain equipment in good repair. - 0pts - Observed shelving throughout rusting. Repair/replace

5-205.15 Maintain a plumbing system in good repair. - Observed plumbing under hand sink and three compartment sink leaking. Observed drain pipe under prep sink submerged in floor drain. Ensure that there is a gap to prevent any back flow issues.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - 0 pts - Observed dumpster and card board container without lids. Provide lids.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC Luis Fuentes advised that the food safety manager that has the certification and certificate is out, and he does not have the certification. CDI- PIC was advised of requirement for there to be a certified food protection manager on site at all hours of facility operation.

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. Three containers of refried beans in walk in cooler not under temperature control. PIC advised that employee states all were prepared and cooled from last night. CDI- PIC voluntarily discarded all as they were above 45F and had exceeded 6 hours for proper cooling.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Pan of refried bean in steam well not under temperature control. PIC advised that beans were reheated in microwave and then placed in steam well. CDI- pan of beans removed and reheated on cook top/ grill.

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. Containers of beef at prep cooler and reach in cooler not labeled per rule. More than 10 containers of various foods such as cooked pork, cooked beef, cooked carrots, salsa, and rice date marked for holding more than 8 days. PIC advised date of prep was not included. CDI- Beef was labeled to reflect preparation and use by dates. Re- education as to total number days for storage of ready to eat; potentially hazardous foods. Day of preparation must be included as day 1.7-201.11 Store toxic materials to avoid contamination. -P Return visit by April 11, 2016 to check on progess in correcting date marking.

7-201.11 Store toxic materials to avoid contamination. -P. Vitamins bottle stored on ledge area above prep table. CDI- PIC corrected storage.

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 . Containers of beans prepared on last night were portioned into smaller containers, but lids closed tightly on all. CDI- PIC voluntarily discarded. See item 18.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Two wet wiping cloths stored on prep table. CDI- storage corrected.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Single service to go trays at prep table not protected during storage. CDI- storage corrected.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- PIC was only able to provide the symptoms, but not the major food borne illnesses. No Employee Health Policy was provided during the inspection. CDI- PIC was give a copy of the Employee Health Policy in Spanish for employees to sign and to post in the facility.

2-301.14 Wash hands before donning gloves and between gloves uses.-P- Observed the PIC donning gloves with out properly washing hands prior to donning gloves. CDI- PIC removed gloves and was coached on proper hand washing prior to donning gloves.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed several cans of with dents along the seams in the dry storage area. CDI- Dented cans were discarded during inspection.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- Beef tongue in the hot well measured 102 F. Beef was recently removed from the cooler and placed in the hot well. Reheat all foods to 165 F for hot holding prior to placing in the hot well. CDI- Beef tongue was placed on the grill and reheated to above 165 F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- Chicken in the reach-in cooler made yesterday observed not date marked. Observed melon juice made with fresh melons in house not date marked. CDI- Chicken was date marked, juice was voluntarily discarded.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Excessive garbage observed on the ground around the dumpster.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed soiled floor in the walk-in cooler causing an odor.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC during inspection was not certified.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed ice bath buffet section for salsas and garnishes was not holding foods 45F or below. See temperature chart. CDI - PIC voluntarily discarded 3 salsas, pico, and cooked carrots. PIC will have these five items buried in the ice from now on.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed no date marking on jicama juice (cooked product), melon beverage, chopped ham. CDI - items were made yesterday and were dated as such. 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 sanahoria (with cooked carrots) dated as expiring 8/13. CDI - voluntarily discarded. Explained to PIC that dating method was incorrect. Add 6 days to the date prepared in order to have proper expiration date (all items holding at 41F or below).

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed consumer advisory was missing the disclosure footnote. CDI - Footnote was added during inspection.

I

4-501.11 Maintain equipment in good repair. Observed walk in cooler gasket badly broken.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed Dumpster had one door open and had half of each lid broken off and missing. Contact company and ask for container which is in good repair.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC stated facility did not have employee health policy. CDI employee health policy emailed to PIC.

2-401.11 Eating, Drinking, or Using Tobacco - C. Observed employee eating on prep table in kitchen. CDI employee discarded food.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed shelled eggs stored above ready-to-eat foods in 2 door reach in cooler. CDI items rearranged.

4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Observed employee washing dishes in 1 compartment vegetable prep sink. Employee did not properly wash, rinse and sanitize equipment. CDI EHS gave detail instructions on how to properly set up 3 compartment. Observed proper wash, rinising and sanitizing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed beef holding on prep table at 107F. CDI beef was placed in 2 door reach-in to rapidly cool.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed ready-to-eat turkey without date marking in 2 door reach in cooler.

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 beef cooling on prep table. Observed beef cooling covered in 2 door reach in. CDI beef placed in walk in cooler. Covered removed from container.

3-305.11 Food Storage-Preventing Contamination from the Premises - C. Observed food stored under condensation drip in walk-in cooler.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on prep surfaces throughout facility.

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 cup used as scoop in sliced onion container in walk-in cooler. CDI cup removed.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal items stored in contact with customer items on prep table shelf.

Observed package of raw bacon stored over top of shredded cheese and cilantro in reach in cooler. PIC removed and rearranged. Employee foods must be labeled and maintained separate from customer food items. 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P

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

4-501.11 Maintain equipment in good repair or removed unused equipment. Observed two door reach in cooler not operating stored in kitchen.

Chemical sanitizer must be at proper concentration. Observed sanitizer bucket at 0 ppm. CDI chlorine was added and retested.

3-50.17 Potentially hazardous ready-to-eat foods held longer than 24 hours must be date marked. Observed several items that meet the criteria such as sauves and meat. CDI

3-603.11 Consumer advisory must be added for items served raw or undercooked. Observed no consumer advisory reminder or disclosure. Reminder must be state "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness." Disclosure must state "* This item may be cooked to order." Undercooked item must be identified on meny. Verification on 5/2/14 to ensure compliance.

4-501.11 Equipment must be in good repair. Observed split gaskets on reach-in cooler and absorbent gasket used on walk-in cooler. Replace gaskets.

6-501.114 Physical facility shall be free on nonfunctional equipment. Observed nonfunctional fryer and prep cooler. Repair or remove equipment.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. Observed several items including rice, chili rellenos, salsa, pico, etc. that had not been date marked that were cooked/prepared on Sunday. CDI, by instruction to have in place by next inspection.

7-102.11 Common Name-Working Containers. Observed a bottle of "grill cleaner" not labeled at back storage area. CDI, labeled during inspection.

3-305.11 Food Storage-Preventing Contamination from the Premises. Observed 2 bags of dry goods that were open at back storage area.

3-304.12 In-Use Utensils, Between-Use Storage. Observed ice scoop down in ice at beverage station.

6-101.11 Surface Characteristics-Indoor Areas. Observed damaged flooring inside walk-in cooler. Floor is not smooth. Observed broken/missing tiles in front of walk-in freezer.