EL TACO VELOZ

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Queso fresco in sandwich cooler measured 56F. Pastor meat in bottom of sandwich cooler also measured 58F. Raw chicken stored on ice measured 49F. TCS foods in cold holding must measure 41F or less. CDI - PIC moved items to walk-in cooler to cool. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Large amount of flies in establishment. Keep doors closed to prevent pest entry. Clean up dumpster area to prevent attracting flies.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Container of raw meat and bowl of maseca observed on floor in walk-in cooler. Food must be stored at least 6 inches off the floor. 0 pts.

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 observed laying in ice in ice bin at soda machine. Handles of in-use utensils must not contact the food or ice that they are stored in. 0 pts.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Large amount of bowls, containers and pans stacked while they were still wet on clean dish shelf. Utensils must be adequately air dried before stacking. REPEAT

4-501.11 Maintain equipment in good repair. Walk-in cooler door is damaged. Torn gasket present on sandwich cooler door and upright cooler door. Repair/replace listed equipment. Freezer door was replaced that was marked on last inspection so reduced to half credit. REPEAT

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Chlorine test strips were wet and not usable. VR - Verification required within 10 days that establishment acquires new chlorine test strips.

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. Detail cleaning needed on surfaces throughout kitchen, inside coolers, outsides of cooking equipment, etc. Clean these areas more frequently. 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. Some floor tile damage in various areas of kitchen. Repair/replace damaged floor tiles. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Queso fresco in sandwich cooler measured 56F. Pastor meat in bottom of sandwich cooler also measured 58F. Raw chicken stored on ice measured 49F. TCS foods in cold holding must measure 41F or less. CDI - PIC moved items to walk-in cooler to cool. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Large amount of flies in establishment. Keep doors closed to prevent pest entry. Clean up dumpster area to prevent attracting flies.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Container of raw meat and bowl of maseca observed on floor in walk-in cooler. Food must be stored at least 6 inches off the floor. 0 pts.

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 observed laying in ice in ice bin at soda machine. Handles of in-use utensils must not contact the food or ice that they are stored in. 0 pts.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Large amount of bowls, containers and pans stacked while they were still wet on clean dish shelf. Utensils must be adequately air dried before stacking. REPEAT

4-501.11 Maintain equipment in good repair. Walk-in cooler door is damaged. Torn gasket present on sandwich cooler door and upright cooler door. Repair/replace listed equipment. Freezer door was replaced that was marked on last inspection so reduced to half credit. REPEAT

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Chlorine test strips were wet and not usable. VR - Verification required within 10 days that establishment acquires new chlorine test strips.

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. Detail cleaning needed on surfaces throughout kitchen, inside coolers, outsides of cooking equipment, etc. Clean these areas more frequently. 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. Some floor tile damage in various areas of kitchen. Repair/replace damaged floor tiles. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 3 pitchers of salsas in small sandwich cooler measured 48-52F. Cut tomatoes in sandwich cooler top measured 47F. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved items to walk-in cooler to cool. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Salsa was cooling at 151F un walk-in cooler in large and deep container. Use shallow pans or ice bath with frequent stirring to cool TCS foods fryer cooking. CDI - Employee moved salsa to ice bath. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Several stacks of pans on clean dish shelf were stacked while they were still wet. Allow utensils to air dry before stacking. REPEAT

4-501.11 Maintain equipment in good repair. Replace torn gasket on walk-in cooler door. Walk-in cooler door is damaged. Walk-in freezer door does not close properly. Shelves in walk-in cooler are beginning to rust. 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. Repair floors where tiles are damaged or missing. REPEAT

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Employee drink observed on prep table at beginning of inspection. Employees must store personal beverages separately from food prep areas. CDI - Employee discarded drink. REPEAT

2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Employee observed talking to owner on phone and didn’t wash hands before cutting celery. Employees must wash hands after using cell phones. CDI - Employee educated and he washed hands. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine measured 0 ppm chlorine on test strip. CDI - Employee primed sanitizer line and it measured 100 ppm chlorine. // 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Most pans, containers and other utensils stored as clean had visible debris on the. Food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI - Items taken to dish machine to be washed again. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Large container of birria measured 41-55F in walk-in cooler. Employee stated it was prepared yesterday. CDI - PIC educated on cooling and birria discarded. 0 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Onions and jalapeños at steam table measured 110F. TCS foods in hot holding shall measure at least 135F. CDI - Employee reheated jalapeños and onions on grill to above 165F. Less items out for hot holding than last inspection so kept at half credit. REPEAT 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)(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 Several menu items with eggs and oysters are not marked with asterisk even though they may be served raw or undercooked. VR - Verification required within 10 days that menu is corrected.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Birria cooled in large container overnight and it still measured 41-55F. Use shallow pans or use ice bath with frequent stirring to cool TCS foods quickly after cooking. CDI - PIC educated on cooling methods and birria discarded. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Small roach observed on floor near salsa cooler and several dead roaches observed in kitchen. Maintain premises free of pests.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet wiping cloth observed on prep table on line. Store wet wiping cloths in sanitizer solution when in between uses. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of pans and containers on clean dish shelf were stacked while still wet. Allow utensils to adequately air dry before stacking. REPEAT // 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Stacks of bus tubs and buckets establishment uses for food were observed on floor. Clean utensils and food-contact equipment must be stored at least 6 inches off the floor.

4-501.11 Maintain equipment in good repair. Crack present in prep sink. Shelves in walk-in cooler are rusted. Floor is bowing up in walk-in freezer. Door of walk-in cooler is in poor repair. REPEAT

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. Clean shelves, outsides of cooking equipment, interiors of coolers, etc. Establishment needs to clean these areas more frequently. 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. Floor tile damage in several areas of kitchen, especially near dish machine and in walk-in cooler. Repair damaged floor tiles. REPEAT

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. 1 employee drink observed on prep table during inspection. Store employee drinks separately from food and prep areas. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Queso (130F), carnitas (98F), and black beans (128F) were below 135F in hot holding. Ensure TCS foods in hot holding are at least 135F. CDI - Items reheated to above 165F. REPEAT 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 Raw chicken in ice bath (48F), birria in walk-in cooler (50F), and 4 different salsas in ice bath measured 55-63F were above 41F in cold holding. TCS foods must measure 41F or less in cold holding. CDI - Ice added to ice baths as they were full with ice. PIC states he is going to buy an additional cooler so they won’t have to use ice baths for salsa and raw chicken. Birria was out an hour this morning while an employee heated up a portion of it for the steam table. Don’t leave TCS foods out of temperature control. Birria moved to freezer to cool. REPEAT 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 .

3-304.12 (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. Ice scoop handle laying in ice in soda machine ice bin. Keep handle of utensils out of ice or food. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of pans and containers stored as clean were stacked while they were still wet. Allow utensils to adequately air dry before stacking. REPEAT

4-501.11 Maintain equipment in good repair. Replace rusted shelves in walk-in cooler. Door to walk-in cooler in poor repair. Floor in walk-in freezer is bowing up. Crack present in top of prep sink basin. Repair/replace listed equipment. 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. Some floor tiles damaged in areas of kitchen. Repair or replace damaged floor tiles. 0 pts.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Lack of managerial control in facility. Date marking not being done properly, cross-contamination issues, sandwich cooler was broken, bare hand contact was observed, and dish machine not sanitizing dishes during inspection. PIC must ensure rules regarding food safety are met. Establishment needs better food safety management. CDI - Owner educated on duties of PIC and active managerial control. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Employee drinks observed on dry storage shelf above food. Do not store employee drinks where they can spill and potentially contaminate food. Store in a separate location, such as a low shelf. 0 pts.

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 Employee observed handling radishes with bare hands. Employees must not handle ready-to-eat foods with bare hands. CDI - Radishes discarded. 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

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Shellstock tags kept in ziploc bag were missing dates on them Record the date the shellstock batch is finished or discarded.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw eggs stored on shelf directly above cooked beans in walk-in cooler. Pans of raw chicken stored directly above cooked birria in walk-in cooler. Raw beef pans stored directly above cooked cactus in upright cooler. Do not store raw animal foods above ready-to eat foods. CDI - Employee corrected storage order during inspection. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine measured 0 ppm chlorine. CDI - PIC was able to fix dish machine during inspection. // 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Heavy buildup on can opener blade. Clean can opener after each use. CDI - PIC moved can opener to 3-compartment sink to be washed. // 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine needs to be cleaned. Soda nozzles had heavy buildup on the, and needed to be cleaned. Clean ice machine and soda nozzles more frequently.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All TCS foods in sandwich cooler measured 43-50F. Sandwich cooler needs to be repaired. Salsa in ice bath measured 50F. Salsa in small sandwich cooler bottom measured 52F. TCS foods in cold holding shall measure 41F or less. PIC moved TCS foods that were in sandwich cooler for less than 2 hours to the freezer, and so are the foods that she didn’t know how long they were in cooler. VR - Verification required by tomorrow that cooler is repaired. Refrigeration technician is going to come today around 2pm according to 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 .

3-501.18 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) Most TCS RTE foods in establishment are not labeled with prep date. CDI - Cook placed prep date labels on items that she was sure of prep date and discarded food that she couldn’t remember the prep date. Establishment is placed on risk control plan for date marking. EHS will visit establishment weekly to ensure TCS RTE foods are labeled with prep date. Failure to follow risk control plan will result in permit action. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Ibuprofen observed above prep sink and on dry storage shelf. Store medication separely from prep areas and foo. CDI - PIC placed medications in office. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Pans of cooked beans stored on floor of walk-in cooler. Several containers and boxes of food stored on floor in walk-in freezer. Food must be stored at least 6 inches off the floor.

3-302.15 Wash fruits and vegetables prior to use. Avocados in sandwich cooler top still had stickers on husks. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of pans and containers that were stored clean were stacked while still very wet. Allow utensils to adequately air dry before stacking. 0 pts.

4-501.11 Maintain equipment in good repair. Crack forming in prep sink basin. Shelves in walk-in cooler are rusted. Walk-in cooler door is in poor repair. Floor in walk-in freezer is bowing up. Sandwich cooler is not holding below 41F. Repair listed equipment. 0 pts.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No chlorine test strips at establishment. VR - Verification required within 10 days that establishment has chlorine test strips.

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. Shelves in walk-in cooler, bottoms of coolers, and exteriors of cooking/hot holding equipment need to be cleaned.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Sprayer at pre-wash sink beside dish machine does not have air gap between bottom of sprayer and the rim of the sink. VR - Verification required within 3 days that sprayer is repaired so it has an air gap. // 5-205.15 Maintain a plumbing system in good repair. 3-compartment sink faucet is leaking. Repair.

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. Some floor tile damage in several areas of kitchen. Repair damaged floor. 0 pts.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple unpackaged and uncovered food in the WI. CDI. PIC covered. Repeat *****facility prepares a lot of food and had most of the food items properly covered after cooling. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed pork and fish being prepped in same sink. CDI. PIC removed For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed items in the RI without dates. CDI. PIC voluntarily discarded. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed build up in wash solution during active washing.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. OBSERVED facility has no employee health policy. Education was provided on employee health and a copy was provided to the facility to be signed and posted on the wall. PIC was also encouraged to keep educating employees on employee health. A visit will be done to check on the signed copy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed active dish washing with sanitizer concentration at 0ppm chlorine. CDI. PIC replaced the solution and the concentration went to compliant level. 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 food items in WI cooler, cold holding at temperatures above 41F. PIC voluntarily discarded. Repeat Unit was repaired during inspection. And temperature dropped to 39 Unit temperature was 45F. Visit will still be done to check on the unit. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed items in the RI without dates. CDI. PIC voluntarily discarded. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed death roaches in the roach trap at kitchen during inspection. Facility needs to intensify treatment.

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

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

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed in use ice scoops stored directly with handle touching the ice. CDI. PIC removed and placed in unit without handle touching the ice.

4-502.11(A) Maintain utensils in good repair. Observed WI unable to hold food at right temperature. Unit was repaired during inspection.

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 needed in RI units and WI walls and shelves. Repeat

5-205.15 Maintain a plumbing system in good repair. Observed both drains clogged by food debris. CDI. PIC unclogged the drains.

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 standing water on the floor through out the facility. CDI. PIC cleaned the water. Repeat Improvement from last time.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple food items in WI cooler, cold holding at temperatures above 41F. CDI. PIC voluntarily discarded. 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. Observed items in the RI without dates. CDI. PIC date marked. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. OBSERVED wet stacking of dishes in the cleaned dish area.

5-501.17 Provide a covered waste bin in female restrooms. Observed uncovered waste bin in female restroom. Needs one.

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 standing water on the floor. Needs to be cleaned. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout in kitchen area. cracked tiles at dish pit and missing tiles in walk in cooler at freezer door.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple food items in WI cooler, cold holding at temperatures above 41F. CDI. PIC voluntarily discarded. Repeat ***improvement from last time 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 items in the RI without dates. CDI. PIC date marked. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed sliced lettuce and tomatoes cooling in the prep unit. CDI. PIC removed to the WI cooler. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roaches in the kitchen during inspection.

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 needed in RI units and WI shelves. Repeat

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no one in the facility with a FMS. Needs to have one.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored over cooked chicken in the tall reach in cooler. Observed raw burgers stored above ready to eat items in the tall reach in. CDI. PIC removed. Repeat For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple food items in WI cooler, cold holding at temperatures above 41F. CDI. PIC voluntarily discarded. 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 items in the RI without dates. CDI. PIC date marked. 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 chemicals stored directly by food items and To go single use items. CDI. PIC removed.

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 sliced lettuce and tomatoes cooling in the prep unit. CDI. PIC removed to the WI cooler. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thermometer in the facility during inspection. Visit will be done to check on the equipment.

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

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

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 rust developing on shelves in WI. Needs to be cleaned. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout in kitchen area. cracked tiles at dish pit and missing tiles in walk in cooler at freezer door. Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees phones stored directly by customer food. Also observed employee drinks stored directly on prep surface. CDI.PIC removed.

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 manager touch cooked peppers with bare hands. CDI- Items discarded. 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

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored over cooked chicken in the tall reach in cooler. Observed raw burgers stored above ready to eat items in the tall reach in. Observed raw beef stored above salsasand drinks in the walk in cooler 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 Observed peppers and onions (sauteed) in hot well and pork in hot well holding below 135F. CDI- Items reheated on the grill. 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 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory for undercooked eggs. Gert fixed on menu. The consumer advisory is composed of 2 parts. The disclosure (B-LISTED BELOW) and reminder (C-LISTED BELOW). (B) DISCLOSURE shall include: (1) A description of the animal-derived FOODS, such as “oysters on the half shell (raw oysters),” “raw-EGG Caesar salad,” and “hamburgers (can be cooked to order)”; Pf or (2) Identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf (C) REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; Pf (2) Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness; Pf or (3) Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness, especially if you have certain medical conditions. Pf

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout in kitchen area. cracked tiles at dish pit and missing tiles in walk in cooler at freezer door.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed person in charge with several facility violations bare hand contact of food, date marking, cold holding, dishes cleaned. PIC educated PIC. Food safety management systems reviewed with PIC and owner. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

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 manager touch lettuce and cilantro with bare hands. CDI- Items discarded. 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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plates stored clean near the hot well unit soiled with old food and debris. 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 cabbage, sliced tomatoes, diced tomatoes, lettuce and sour cream in the prep top 1 and 2 holding above 41F. CDI- Items were within time/ temp parameters and were taken to the walk in cooler to cool. Observed beef and tomato sauce in the walk in cooler holding above 41F in the walk in cooler. Items were taken out of the walk in cooler this morning for prep. Items were within time/ temp parameters as well. CDI- Items taken to the walk in freezer to 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 Observed chicken dated 8/15/23. CDI- Chicken discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sliced tomaotes, diced tomatoes, lettuce and sour cream over stacked in the prep top. CDI- Items portioned 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 .

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 low grout near hot well and prep sink area.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Observed PIC unable to effectively monitor food temperatures. PIC was educated and need to find ways to ensure food is at right temperature at all time and equipment functioning properly. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written plan for vomit & diarrhea cleanup. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed diced chicken, rice, Pico in the WI, cold holding at temperatures above 41F. CDI. PIC voluntarily discarded. PIC uses ice in the WI unit to cold food. The process was discontinued after cooking so as to effectively monitor unit temperature. 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 spices in prep area without labels. PIC needs to label all working containers.

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 rust developing on shelves in WI. Needs to be cleaned. REPEAT. Also observed date tags on cleaned dishes. CDI. PIC removed to be cleaned.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracks on the floor at the back area. Needs to be repaired.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no one in the facility with a FMS. Needs to have one.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed all the food in the WI, cold holding at temperatures above 41F. Unit was repaired and temperature drops to 37F. Observed beans in prep unit, cold holding at temperatures above 41f. CDI. PIC voluntarily discarded. Unit was removed and replaced by new unit. 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 multiple food stuffs in the WI and RI without dates. CDI. PIC date marked.

4-502.11(A) Maintain utensils in good repair. Observed WI unable to hold food at right temperature. Unit was repaired.

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 paint chipping off from WI walls, observed rust developing on shelves in WI. Needs to be cleaned. REPEAT. The WI needs to be repainted or replaced as the paints might be hazardous when dropped on food.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed chicken stored directly above beacon in the WI freezer. CDI. PIC removed ***improvement from last time.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed tomatoes, lettuce in prep unit, cold holding at temperatures above 41f. CDI. PIC voluntarily discarded. Unit was removed and replaced by new unit.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed in use ice scoops stored directly on soda surfaces. CDI. PIC removed and cleaned. Repeat.

4-501.11 Maintain equipment in good repair. Observed one of the RI in disrepair. CDI. Unit replaced worth new one. Repeat.

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 paint chipping off from WI walls, observed rust developing on shelves in WI. Needs to be cleaned. REPEAT.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw shell eggs stored above raw beef and pork in 2-door cooler. CDI: Education provided and food employee rearranged storage order. Observed raw chicken stored above raw shrimp in walk-in cooler. CDI: Food employee rearranged storage order. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed chicken, beef, Pork, rice, beans, sauce, in the WI and tomatoes, lettuce in rep unit and RI cold holding at temperatures above 41f. CDI. voluntarily discarded. Will be back within 7days to check on the RI and WI.

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 multiple food stuffs in the WI without dates. CDI. PIC date marked. Repeat

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

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed food scoop stored with handles touching the food. CDI. PIC removed.

4-501.11 Maintain equipment in good repair. Observed one of the RI in disrepair, observed WI unable to hold food at right temperature. CDI. PIC repaired. Also observed paints chipping from WI ceilings. Needs to be repaired. Repeat.

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

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees phones stored directly by customer phone. CDI.PIC removed.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed chicken, beef, Pico in the WI and RI cold holding at temperatures above 41f. CDI. PIC voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 multiple food stuffs in the WI without dates. CDI. PIC date marked.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in the cleaned dish area. CDI. PIC removed to be cleaned.

4-501.11 Maintain equipment in good repair. Observed one of the RI in disrepair. Needs to be repaired.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up in RI, and cooking equipments. Needs to be cleaned. REPEAT.

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

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 drink stored on shelving directly above containers of sauce without a lid. CDI- employee drink moved.

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 large mixing wand used for beans that was stored as clean with food residue on blade. CDI- mixer wand cleaned and sanitized during inspection. 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 3 compartment sink set up for wash rinse sanitize, sanitizer at 10ppm chlorine. CDI- PIC added bleach and mixed, at proper concentration. PIC demonstrated how to make sanitizer to employees. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink buildup on white baffle walls. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed Queso dip (91F) holding below 135F, see temperature chart. Observed pork (115F) holding below 135F on flat top grill. CDI- products reheated to 165F. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed main flip top unit holding all TCS foods above 41F, see temperature chart. EHS placed thermometer in unit for ambient temperature, unit is consistently holding around 53F. CDI- All TCS foods voluntarily discarded from unit. EHS allowed PIC to ice down unit, hold products in unit on ice. EHS explained that with the unit holding around 53F, must consistently ice down unit to maintain temperature. EHS explained to PIC that facility should use nearby standing reach in unit for most food storage, only keep products on ice in malfunctioning unit when necessary for operation. EHS observed PIC voluntarily discard out of temperature products, ice down machine. Observed that facility is using standing reach in unit for most storage, will limit products kept on ice in malfunctioning unit. PIC stated that someone is scheduled to repair prep unit later this afternoon or first thing tomorrow, will continue to use ice and limit use of this unit until fixed. COMPLIANCE VISIT necessary to ensure facility properly fixes prep unit. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a chemical bottle with cleaner that was not labeled. CDI- bottle labeled during inspection.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed seafood thawing in plastic bags in a metal container filled with water at the prep sink. EHS explained that water must be running for proper thawing. CDI- cold water turned on to thaw seafood.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple live roaches crawling on kitchen floor 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 multiple buckets of food stored on the floor in the walk in freezer.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer buckets stored on the ground underneath prep sink during 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 articles stored upright, not in original protective packaging.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed white cutting boards attached to make units with deep grooves and staining, no longer smooth and easily cleanable.

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 black buildup on gaskets in standing reach in unit.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed no EH policy with "big 6" illnesses listed. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written plan for vomit & diarrhea cleanup. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink blocked by chemical container and large bowl of tomatoes. CDI: PIC relocated items to make sink accessible.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw shell eggs stored above raw beef and pork in 2-door cooler. CDI: Education provided and food employee rearranged storage order. Observed raw chicken stored above raw shrimp in walk-in cooler. CDI: Food employee rearranged storage order.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup inside ice bin at soda machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed peppers/onions and rice being held below 135F in steam well. PIC stated product prepared between 10am-11am. Several pans missing from steam table causing heat to escape. CDI: Education provided, food employee reheated food to above 165F, added water to steam well and filled in open space.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken, raw beef, and cooked pork being held in metal insert pans on shelf under stove with no temperature control. PIC stated product is placed out during lunch rush then put back into cooler for rapid cooling- food needs temp control until placed on the grill for cooking/reheating. PIC stated product removed from 2-door cooler @11am. CDI: Food employee moved product to cooler for rapid cooling. REPEAT VIOLATION.

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

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed beef, chicken, pork, cold holding at temperatures above 41F. CDI. PIC removed the cooler and indicated that it was taken out about half an hour ago.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed beans stored under the prep sink, and also beef prep on the prep sink with soapy water in the sink. CDI. PIC removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on non food contact part of the ice machine, RI coolers, RI shelves and WI ceiling needs to be cleaned. Needs to be cleaned.

5-501.17 Provide a covered waste bin in female restrooms. Observed female restroom with no waste bin cover. Needs to provide one.

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 standing water where there are missing tiles. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hotdogs, chicken, ham, lettuce, tomatoes and sour cream holding above 41F in the prep top unit near the grill. CDI- Ham, chicken, tomatoes and hotdogs were discarded. The other items were placed in the tall reach in cooler to rapidly cool. Observed

4-501.11 Maintain equipment in good repair. Observed prep top unit near the grill area holding above 41F. Get repaired. Spoke to PIC about use of unit. No food is to be placed in the unit until fixed. WIC holding above 41F. Issue of raised temperature appeared to be recent. Asked PIC to turn down the temperature of the cooler. CDI- Walk in cooler rapidly cooled to 41F.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing tiles near the 3 comp sink. 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 standing water where there are missing tiles.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no employee health policy. PIC could not verbalize signs, symptoms or illnesses. CDI- Left copy of the health policy in Spanish

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the handsink in the bar. CDI- Soap was placed at the handsink.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dishes being soaked in water without sanitizer. CDI- Made sanitizer to correct concentration and soaked sanitizer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hotdogs, deli meat, chicken and cooked vegetables holding above 41F. in the low reach in unit. CDI- Hotdogs and deli meat discarded. Cooked vegetables and chicken were placed in the tall reach in to cool to 41F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area above the 3- comp sink. -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 flour and sugar. CDI-Items labeled. -REPEAT NOTE: All cooling items will make temp

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two large bins of cooked beans on the floor

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer container on the floor. CDI- Sanitizer bucket moved off floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of several pans.

4-501.11 Maintain equipment in good repair. Observed lots of ice build up in the walk in freezer. -REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelf near dish machine with standing water and debris.

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 wall soiled behind prep sink.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk-in cooler with ambient air of 41F, food above 41F but below 45F. PIC explained they had a beer delivery this morning, prep this morning, and another delivery during inspection. Unit could have warmed up from all the activity. VR required 11/01/2019.

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 pico, cheese, chicken nuggets, half & half, salsa made or opned yesterday with no datemark. CDI-PIC properly datemarked. 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 cut tomatoes, cooked items, salsa items were above 41F, (see temp chart) made this morning 7-8am in stand-up, cooling. Items were put in plastic and covered. CDI-PIC uncovered to allow items to cool. Repeat Violation.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed sugar, rice, beans in dry containers with no labels. CDI-PIC labeled correctly.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed tea container sitting in ice bin, food employee was using it to cool. CDI-PIC moved container to a different place.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop handles in both beans and rice containers. CDI-PIC corrected action and put handles out.

4-501.11 Maintain equipment in good repair. Observed the walk-in cooler and freezer doors in need of repair. The heated stripping to the walk-in freezer needs replacing and is casuing ice build-up. The cooler door jam appears to be broken and may cause future issues with cooling. Recommend getting items repaired. Observed beer cooler door handles broken and in need of repair. Repeat Violation.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed beef tongues in a bin, in walk-in freezer uncovered and unprotected. Observed lettuce, and other RTE items uncovered sitting beneath the walk-in coolers motor, which was leaking water into food. CDI-PIC covered all items 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef sitting above cooked chicken. CDI-PIC moved to a different shelf. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed cooked beef in a large container with the beef piled high enough it was touching the tops of the shelves above it. There was evidence of old debris and rust on shelves. CDI-PIC seperated containers and covered. Observed raw shrimp sitting on prep sink, prep sink had water with pieces of tripe still in it. Sink had not been cleaned between uses of raw proteins. Explained to PIC. Repeat violation.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build-up on the inside lip and around the metal frame. Needs to be maintianed clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a large container of salsa made from yesterday at 46F, rice at 51F. Both items were heavily covered, not allowing air flow. CDI-PIC voluntarily discarded. Repeat Violation.

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 datemarking in whole premises. Most items are freshly prepared and used the same day but did witness salsa and rice and queso made yesterday with no date. CDI-PIC date marked items and discussed proper way to date.

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 container of salsa made from yesterday at 46F, rice at 51F. Observed cooked items from today cooling that were heavily covered, not allowing air flow. CDI-PIC voluntarily discarded, and items from today were vented. Repeat violation.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw tripe in a 2 stockpots sitting on the floor. Observed a box of meat sitting on floor in freezer. CDI-PIC moved to a shelf, stockpot was put on oven.

4-501.11 Maintain equipment in good repair. Observed walk-in cooler and freezer with damaged metal on both doors and walk-in door is not easy to close.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed floors, walls, ceiling in need of cleaning.

5-501.113 Covering Receptacles - C 5-501.111 Area, Enclosures and Receptacles, Good Repair - C Observed dumpster damaged with no lids, PIC explained they had contacted company but company has still not come out.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Observed handsink behind the bar very loose, in need of chalking.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf - Observed a box of oysters in the walk in cooler without a tag. PIC could not find the tag in the box or in the office. CDI - oysters were discarded. Make sure you receive oysters with at least one tag; if you do not get a tag, refuse to accept them. Make sure tags are kept for at least 90 days.

REPEAT VIOLATION 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw tilapia stored above cooked steak in the reach in cooler. Observed raw chicken stored above cooked pork in the walk in cooler and raw chicken stored above cooked chicken in the walk in cooler. CDI - items were rearranged correctly. Left a storage order sticker with the PIC. Verification required 6/14/2019.

REPEAT VIOLATION 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 steak in the walk in cooler at 48F and 2 containers to cooked pork at 57F and 46F. PIC stated they were cooked last night and placed in the walk in to cool. CDI - items were discarded due to violation of time/temperature requirements for cooling. Explained proper cooling time requirements and methods. Left a copy of the cooling chart with the PIC.

REPEAT VIOLATION 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed ham, hot dogs, steak and pork above 41F in the prep unit. PIC stated they have been in the unit overnight. CDI - items were 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 lettuce, tomato and cheese cooling in the prep top. CDI - explained proper cooling methods; items were moved to the walk in cooler to cool. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf - Observed a prep unit with an ambient air temperature of 50F. CDI - facility is not using the cooler for TCS items until it can be repaired. Verification required 6/14/2019.

3-501.13 Use approved thawing methods. - Observed fish thawing in standing water. CDI - explained proper thawing methods. Cold running water was added to the fish.

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on both doors of the prep unit on the cook line, the left door of the reach in cooler and the walk in cooler; Replace gaskets.

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 2 employees cutting limes with bare hands. CDI - explained the violation and the limes that were touched were discarded. Employees washed hands and put on gloves.

REPEAT VIOLATION 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw beef stored above cooked tripe in the walk in cooler and raw beef stored above cooked pork in the reach in cooler on the cook line. CDI - items were rearranged correctly. REPEAT VIOLATION 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. - Observed a container of jalapeno and onions uncovered on a shelf under the prep table on the cook line. CDI - items were covered with saran wrap.

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 tripe, pork, cooked jalapeno and rice all above 41F and 45F. PIC stated those items were all cooked last night and placed in the coolers to cool. CDI - items were discarded. Explained the time/temperature requirement for cooling and explained the cooling chart. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P - Observed a covered container of pico in the walk in cooler at 48F. PIC stated it has been in there since they made it last night. CDI - item was discarded and explained the violation and time/temperature requirements.

General comment 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed rice, cooked beef and salsa between 42F and 45F. CDI - PIC voluntarily discarded the items. Reminded the PIC of the temperature change to 41F. Recommend adjusting the walk in cooler temperature to 37F or 38F so that the food can be maintained at 41F or below. Also, adjusting the walk in cooler door to close on it's own will help keep the food cold. Any TCS items found holding above 41F (that is not cooling) in the next inspection will result in points being deducted.

General comment 4-501.11 Maintain equipment in good repair. - Observed rusty shelves in the walk in cooler. Replace shelves; do no spray paint.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw shrimp and raw eggs stored above rice in the reach in cooler. CDI - items were rearranged correctly. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. - Observed soup and black beans stored uncovered in the walk in cooler. CDI - lids were placed on the containers.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed 2 containers of tripe stored on the floor in the walk in cooler. Observed 2 boxes of chicken stored on the floor in the freezer. CDI - items were placed on soda crates.

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

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the walk in cooler door. Replace gasket. Observed rusty shelves in the walk in cooler. Replace shelving; do not spray paint. Points were not escalated due to the prep unit working correctly (prep unit wasn't working properly in last inspection; noted on previous inspection) and the freezer door gasket was replaced.

General comment 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. - Observed a lot of clutter by the dish machine. Remove any items that are not used.

Repeat violation 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed all TCS items in the prep unit holding above 45F; see temperature chart. CDI - all items were voluntarily discarded.

General comment 3-501.13 Use approved thawing methods. - Observed tripe thawing in standing water. CDI - cold running water was turned on to thaw the items.

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

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed a flip top prep unit with an ambient air temperature of 65F. All TCS items were removed from the unit and the PIC stated it will not be used until maintenance can come check on it. Verification required 9/6/2018. Observed rusty shelves in the walk in cooler. Repair/replace shelves; do not spray paint. Observed split gaskets on the walk in cooler and freezer door. Replace gaskets.

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. - Observed missing/broken floor tiles in front of the walk in freezer. Replace tiles.

3-202.18 Obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -Pf 3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf - Facility only had tags for their oysters from 1/24/2018. CDI - explained to retain tags for at least 90 days and record the date of the last oyster used on the tag. PIC stated shipments from Inland Seafood come every 2-3 weeks. Verification required 5/18/2018 to see if oysters have been delivered and check for tags.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw eggs stored above cooked chicken and beef in the reach in cooler by the chips. Observed raw chicken stored above cooked tripe in the walk in cooler. CDI - all items were rearranged correctly. 3-302.11(A) Separate the different types of raw animal foods. -Pf - Observed raw chicken stored above raw pork in the walk in cooler. CDI - items were rearranged correctly. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed boxes of unwashed lettuce stored above cooked jalepenos in the walk in cooler. CDI - lettuce was moved to another location.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed tripe, jalenpos and onions holding below 135F. CDI - items were reheated to at least 165F; see temperature chart.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed tomatoes, cheese, and salsa verde above 45F. CDI - items were cooled down in an ice bath; see temperature chart.

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 a flour bin unlabeled. CDI - bin was labeled.

General comment 6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed 2 cockroach nymphs on the wall at the hand sink beside the ice machine. Contact pest management company to request another service to help with the situation. PIC stated treatment is done once a month.

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

General comment 4-501.11 Maintain equipment in good repair. - Observed a prep unit with an ambient air temperature of 52F. CDI - all TCS items are being held on ice during the lunch rush then will be removed from the unit until it can be repaired. Verification required 5/18/2018. Observed split gaskets on both doors of the prep unit and reach in cooler on the cook line. Replace gaskets. Observed rusty shelves in the walk in cooler. Repair/replace shelves; do not spray paint.

Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the walk in cooler shelves.

2-301.14 Wash hands after activities that contaminate them. -P Observed worker handling raw chicken pan, getting raw chicken onto gloves, then place an RTE tortilla on a plate. CDI- Employee corrected: changed gloves, washed hands, disposed of tortilla, and changed plates.

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 beef broth cooling in large pot with no cooling methods over 5 hrs at 90 degrees. CDI- PIC voluntarily disposed of broth. Observed beans in walk in cooler at 50 degrees said by PIC to have been cooling since last night approx. 13 hrs. CDI- Beans voluntarily disposed of. |

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed beans improperly cooled since last night in a closed container and a large pot of beef broth cooling with no cooling methods. CDI- Reviewed proper cooling methods with PIC, improperly cooled foods voluntarily disposed of by PIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed tub of chips stored on the floor. CDI- Food stored off the floor. 3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee use open trash can as a table and set a tray of cheese on it. CDI- Employee corrected, tray replaced. Observed raw beef in large pot stored at prep sink drain board with raw cactus in prep on other drain board. CDI- Raw beef moved from sink. Sink properly cleaned and sanitized for cactus prep.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cups and pans tight stacked while wet.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips available. Will follow up that facility has test strips.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed speed rack in walk in cooler needing cleaning of build up.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls on cook line near steam table with some dust build up needing cleaning.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed an employee eating in kitchen and storing his personal food on prep sink drain board. Employees should eat in designated areas only. CDI- Employee corrected, removed personal food and cleaned prep sink.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed tags removed from oysters stored in walk in cooler before they had been sold and dates not being put on tags for when last oysters were sold. CDI- Original tag placed onto pan of oysters and employees instructed to write dates on oyster tags whe456n they are last sold.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P 3-302.11(A) Separate the different types of raw animal foods. -P Observed a few raw meats stored above cooked meats in fridge and observed raw chicken stored above raw packaged beef in walk in cooler. CDI- Foods arranged and stored by final cook temperature.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 3 pans of cut tomatoes prepped 1-2 hrs ago in prep cooler at 54-58 degrees. Observed cooked meats in cooler reading 54 degrees said to have been in cooler 2 hrs. CDI- Foods moved from prep cooler and placed into fridge observed cooled to 45 degrees 30 minutes later. Have cooler serviced as needed, will follow up within 10 days that prep cooler is working properly.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed beans cooling 1 hr 30 minutes at 58 degrees initially in the freezer then moved to walk in cooler and remained in deep and tightly covered 5 gallon bucket. Facility needs to use proper cooling methods while foods are still actively cooling. CDI- Ice bath added to beans to ensure proper cooling process continues and foods can reach 45 or below in then next 4 hr 30 minutes. Observed salsa made from cooked and blended peppers cooling in a 5 gallon bucket at 85 degress at room temp, 1 hr since cooling began. CDI- Salsa moved to shallow pans, placed into walk in cooler and observed at 68 degrees 30 minutes later.

3-307.11 Protect food from contamination sources. Observed employee cutting avocadoes touch the inside of trash can with a knife then attempt to continue cutting avocadoes after potentially contaminating the knife. CDI- Employee corrected, placed knife in dish sink for rewashing. Observed employee place toasted bread on dirty towel used as an apron. CDI- Employee corrected, sandwich disposed of.

4-501.11 Maintain equipment in good repair. Observed racks above steam table peeling and showing rust, observed a few racks in walk in cooler peeling and showing rust. Observed gaskets on main kitchen prep cooler torn in some places needing replacing. Observed ceiling in walk in cooler peeling in some places, needing re-painting.

5-205.15 Maintain a plumbing system in good repair. Observed bad leak in water pipes under pre-wash sink at dish machine, needs 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 large covered container of cooked chili peppers cooked last night approx. 12 hrs earlier at 53 degrees in walk in cooler. CDI- Chili peppers voluntarily disposed of by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed two pans of diced tomatoes in make table at 50-56 degrees, tomatoes not down inside make table to stay cold. CDI- Tomatoes moved to fridge. (repeat). Observed several foods inside reach in cooler cooked and prepped earlier today not properly cold holding including tripe at 50, diced chicken at 53 degrees, and cooked pork at 50 degrees. PIC said food was prepped 1 hr ago, foods moved to fridge to chill. Observed foods at 45 degrees by end of 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 deep covered container of peppers improperly cooled. Reviewed proper cooling methods with PIC, peppers disposed of.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Need a thermometer in prep cooler holding house made salsas.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed significant grease build up on sides of friers and flat grill, needing cleaning. (repeat)

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with some build up inside bin, needs some cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed diced tomatoes in a pan on top of make table at 50 degrees, tomatoes not down inside make table to stay cold. CDI- Tomatoes moved to fridge. (repeat)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large pots of raw beef tripe stored on floor during prep and a large bowl of torilla dough on the floor. CDI- Items stored off the floor.

4-502.11(A) Maintain utensils in good repair. Observed a couple badly rusted racks in walk in cooler needing replacing (repeat). Observed walk in cooler and freezer door gaskets badly torn, needing replacing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed significant grease build up on sides of friers and flat grill, needing cleaning.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an open employee drink cup stored in kitchen. CDI- Drink removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 steam tabes holding 2 pans of rice at 127-130 degrees for approx. 2 hrs, water in one steam table observed at 127 degrees. Observed peppers and onions in a pan on flat grill hot holding at 128. CDI- Peppers and onions reheated to 165 min for proper hot holding.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 3 large pans of raw meats: chicken, beef, steak, that were being left out at flat grill with no temperature control, observed at 57-67 degrees, approx. 30 minutes according to PIC. Take out smaller amounts of foods that can be cooked/ prepped within a short amount of time to ensure the time food remains in the temperature danger zone is minimized. CDI- Pans of meats moved to fridge to chill back to 45 or less. Observed diced tomatoes in a pan on top of make table at 50 degrees, tomatoes not down inside make table to stay cold. CDI- Tomatoes moved to fridge unit.

45 Repeat violation 4-501.11 Maintain equipment in good repair. - Observed a few shelves in the walk in cooler rusting (replace shelving).

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed spray foam insulation in use to repair FRP gaps at oven hood wall. Material is not cleanable, needs removal and repair with other durable/ washable material.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed un-labeled spray bottle of degreaser in dining room. CDI- Bottle labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed very deep and thick amounts of pork carnitas and tripe that had initially been cooled in the walk in freezer for 2 hrs before cooling in walk in cooler, both were borderline cold at 45 degrees after approx. 10 hrs of cooling. Recommend due to thickness of the food that the foods in either completely coooled in the walk in freezer until at or below 41 degrees within 6 hrs or moving food to shallow pans ensuring the they cool quickly within 6 hrs max.

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 containers of margarine and salt in kitchen.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several tubs of food on the floor in walk in cooler and walk in freezer. CDI- Foods stored off the floor on shelving.

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed shelves in the walk in cooler rusting (replace shelving). Observed split gaskets on the reach in cooler in the kitchen, the walk in and the freezer. Replace gaskets.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed spray foam insulation in use to repair FRP gaps at oven hood wall. Material is not cleanable, needs removal and repair with other durable/ washable material.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed black build up on the back of the shield in the ice machine in the kitchen.

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 several items cooked last night above 45F. Items include: chicken, pork, onion, beans and rice. CDI - PIC voluntarily discarded the items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed several items from last night cooling in thick pans and covered with saran wrap; some were cooling in prep units. CDI - explained proper methods.

General comment 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed a few containers stacked wet.

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed shelves in the walk in cooler rusting (replace shelving). Observed split gaskets on the reach in cooler in the kitchen, the walk in and the freezer. Replace gaskets. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed several containers in use that are melted and cracked. Do not use these containers.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employees drinking from open cups and storing them on prep tables. CDI- Drinks removed and work areas cleaned.

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 server grab chips for customers with bare hands and cook remove tortillas from flat grill with bare hands. CDI- Items disposed of, workers corrected, washed hands and put on gloves to handle tortillas and used as scoop to serve chips.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed main prep cooler with nearly all TCS foods inside at 51-53 degrees including: sliced tomatoes, shredded cheese, ham, cooked shredded chicken, and cut cooked steak, etc. Gave cooler 30 minutes to recover from lunch rush and observed no improvement to temperatures. PIC placed bags of ice on make table items to cool back to 45 or below and placed reach in items in the working fridge unit. Will follow up to ensure prep cooler is working properly or is serviced.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Observed chili rellenos on speed rack in walk in cooler with a produce cardboard box sitting on top of the food, potentially contaminating it. CDI- PIC voluntarily disposed of chli rellenos.

4-501.11 Maintain equipment in good repair. Observed walk in freezer and walk in cooler gaskets badly torn, needing replacing. Observed some of the storage racks in walk in cooler badly rusted, needing replacing soon. Observed walk in cooler fan units with bad condensation leak from some damage of unit, needs repair or replacing soon. Walk in cooler wall is separating from FRP joint at walk in freezer doorway, needs repair.

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 stainless steel back splash at stove badly separating from FRP wall leaving big gaps, Needs repair.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open drink stored in kitchen. CDI- Drink removed.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee cutting and handling raw fish then attempt to handlie RTE food garnishes for food plates. CDI- Employee corrected before handling plates. Employee washed hands and changed gloves.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Facility is offering ceviche made from fresh raw tilapia. No proof of parasite destruction available. CDI- PIC will only offer fully cooked tilapia ceviche.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw packaged fish thawing on drainboard directly under tomatillas. CDI- Tomatillas all immediately cooked above 145 to kill any potenital cross contamination.

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 deep pan of very thick beef toungues that had been cooked 6 hrs earlier that were still observed at 65 degrees. CDI- Due to inability to meet proper cooling requirements, PIC had toungues disposed of.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed queso cheese at 128 degrees that had been in hot holding cauldron approx. 6 hrs. CDI- PIC voluntarily disposed of cheese. Observed large pan of rice hot holding at 122 in steam unit for approx. 30 min. CDI- Rice reheated to 165 on stove, unit turned up for proper hot holding.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed facility offering raw tilapia ceviche with no approved consumer advisory available. CDI- PIC said they are only selling fully cooked tilapia ceviche from now on.

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 stainless steel back splash at stove badly separating from FRP wall leaving big gaps, Needs repair.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed onions and peppers stored above steam table at 120 degrees said to have been cooked 20 minutes ago. Item reheated to 165 on stove. Observed melted cheese at 80 degrees, warmer was set to 115 degrees. CDI- Cheese warmer turned up to high and cheese properly hot held at 135.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce at 50 degrees in make table that had been recently prepped. Make table is for cold holding cold foods, foods that loose temperature after prep should be cooled to 45 or below before cold holding. CDI- Lettuce moved to refrigerator.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of chicken on the floor of walk in freezer. CDI- Food stored off the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a number of pans being tight stacked while still wet.

4-501.11 and 4-501.11 (a) Maintain equipment and utensils in good repair. Observed dish racks above 3 comp sink and several racks in walk in cooler badly peeling and showing rust, need repair or replacing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cooking equipment (sides of fryers and flat grill) with significant grease build up needing cleaning. Observed microwave and microwave rack needing cleaning of dust build up. Dish racks above drink station area has soiled foil covering and plastic covers that need replacing and/or cleaning. Need to clean the handles of dry good tubs in dry good storage area near dish machine.

5-205.15 Maintain a plumbing system in good repair. Observed prep sink with bad leak from faucet needing repair.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee placing personal drink on top of cutting board during prep work. CDI- Employee corrected, drink removed, cutting boards removed and cleaned.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed side of beef laying against cup rack used as small table for cutting board at prep sink. Cup rack is not easily cleanable and is not a food contact surface. CDI- Sink washed and sanitized and beef washed in clean prep sink. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs above vegetables in walk in cooler and raw chorizo pork sausage stored above cooked foods in refrigerator. CDI- Foods properly stored.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed areas of rice in large rice warmer that were 120-130 degrees. PIC said rice was cooked on stove and moved to warmer and hour earlier. CDI- Rice reheated on stove to 165 and temperature on warmer turned up for proper hot holding.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed small prep cooler holding salsas at 50 degrees, cooler reading 50 degrees inside. Have cooler repaired and do not use cooler for TCS foods unitl repaired. CDI- TCS salsas removed. PIC will only use cooler for fruits.

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

4-501.11 and 4-501.11 (a) Maintain equipment and utensils in good repair. Obseved two door fridge in kitchen with broken gaskets needing replacing. Observed broken spokes on fryer basket. Fryer basket disposed of. Observed walk in cooler racks that are badly rusted and peeling, needing re-coating or replacing.

3-304.11 Food should only come into contact with approved food contact surfaces. Observed non approved plastic from takeout bags used to make tortillas and towels used to wrap tortillas. CDI- Approved plastic wrap used to make tortillas and wrap tortillas.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown content stored in can wash. CDI- Bottle removed.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed large bucket of salt not labeled at torilla prep area.

4-501.11 Maintain equipment and utensils in good repair. Racks in walk in cooler are peeling, need recoaing or replacing soon.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food build up needing cleaning from walk in cooler racks. •

3-302.11 Store food by final cook temperature. Observed raw eggs stored above RTE sauces in walk in cooler. CDI- Eggs stored by final cook temp.3-304.11 Food should only come into contact with approved food contact surfaces. Observed cheeses stored in towels and towels used to wrap tortillas. CDI- Towels removed.

4-901.11 Air dry all dishes and utensils. Observed cups and a other dishes tight stacked while still wet.

4-501.11 Maintain equipment and utensils in good repair. Racks in walk in cooler are peeling, need recoaing or replacing soon.

4-602.13 Maintain non food contact surfaces clean. Observed microwave rack with food build up in kitchen. Observed storage racks and speed rack in walk in cooler needing cleaning of build up.General Comment: Facility offers oysters, observed tags being retained. PIC said oysters are only served fully cooked, as long as they are cooked no consumer advisory is required.

2-102.12 PIC must be present with a food safe cerfitication at all times operation. PIC not certified.

3-301.11 Protect food during storage from contamination, store food by final cook temperature. Observed raw pork (milanesa) stored above RTE sauces in refrigerator. Observed raw beef stored above cooked pork in walk in cooler. CDI- Food stored by final cook temperature. Observed beef in walk in freezer stored directly touching crate, not properly covered and proteced. CDI- Beef stored in plastic bag.

4-901.11 Air dry all dishes and utensils. Observed a few cups tight stacked while still wet.

4-501.11 Maintain equipment in good repair. A few racks in walk in cooler are rusted and peeling, need repair. A couple crates holidng food in walk in freezer are broken and damaged, should not be used.

4-602.13 Keep non food contact surface clean. Storage rack next to steam table in kitchen has build up, needs cleaning. Fryer vents have grease build up that need cleaning.

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

Have employees change gloves and wash hands as required to prevent contamination. Observed cook handling raw chicken with gloves then handling raw beef with gloves, did not change gloves or wash hands. CDI- Employee corrected, washed hands and changed gloves, observed both chicken and steak cooked above 165 . Recommend using color coded tongs to separate handling of raw foods.

Maintain handwash sinks. Observed cold water handle too loose to use on handwash sink, only hot water was available. CDI- Cold handle repaired.

Store food by final cook temperature. Observed raw pork stored above RTE salsa in refrigerator. CDI- Pork stored by final cook temperature.

Label all chemicals. Observed one unlabeled spray bottle of bleach - CDI.

Do not store food on the floor. Observed 3 crates of various frozen meats stored on floor of walk in freezer. CDI- Foods stored off of floor. Only use approved food contact surfaces, observed raw meat in freezer stored in togo bags not made to store food. CDI- Meat moved to approved food bags.

Keep equipment and utensils in good repair. Observed walk in cooler racks that are badly peeling and no longer easily cleanable, needs recoating or replacing.

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

No bare hand contact allowed. Observed employees handling breads and cutting vegetables with bare hands. CDI- Employees corrected, washed hands and put on gloves.

Properly dispose of unsafe food to ensure safe food is served and not attract pests. Observed large pot of soup and some cooked beef needing to be disposed of left out overnight. CDI- Old food properly disposed of.

Cold hold foods at 45 or below. Observed prepped foods in prep cooler cold holidng at 50-55 degrees. Chill prepped foods to 45 or below to ensure they cold hold properly. Prep cooler thermometer reading 48 degrees. Have cooler serviced if un-able to maintain 45 or less. PIC will use ice baths until cooler is shown to be working properly. Will return within 10 days to check cooler. Walk in cooler also borderline cold, 45-44 degrees. Observe walk in cooler and have serviced if necessary.

Use approved cooling methods to ensure foods cool quickly. Observed deep buckets of fresh made TCS salsas cooling in walk in cooler. CDI- Reviewed proper cooling methods and foods still in cooling process were placed in shallow pans to properly cool.

Do not store food on the floor. Observed large tub of house made drink on floor of kitchen and several meats stored in containers on floor of walk in freezer. CDI- Foods stored off of floor.

Keep non food contact surfaces clean. Walk in cooler racks have significant build up on them, need cleaning.