ZAPATA`S

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 a package of raw beef stored in a raw chicken container in a refrigerated drawer. Observed a box of raw beef stored in contact with a raw chicken container in a RIF. CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple large containers of salsa and one container of cooked chorizo in cold holding with no cover.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed multiple heavily dented cans stored as ready for use in the dry storage area. CDI- PIC placed the cans in a separate area for credit.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed the scoop for the flour bin submerged in the food. 3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed two large tubs of salsa with the scoops fully submerged in the food.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed multiple plates stored as clean with large chips and gashes. CDI- PIC discarded the damaged plates. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a non-ANSI certified ice chest in the expo area not designed for commercial food service.

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 substantial food residue buildup on the cookline equipment. Clean as needed.

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 several ceiling tiles heavily discolored, peeling, and in need of replacement.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed one container of sauce belonging to an employee stored next to and above other foods in a RIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several containers stacked clean with sticker residue on outside, stacked so that the sticker residue was touching the inside, food contact surface of the next container. 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 horchata not holding 41F and below for an unknown amount time. CDI PIC discarded and wills start holding item on time. 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. Observed couple flies flying around prep area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked on clean rack. 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. Observed multiple colanders stored stuck between the wall and table so that the food contact surface of the equipment was touching the wall.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed a dumpster door open during time of the inspection. CDI: Dumpster door was closed. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed both shared dumpsters without drain plugs.

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. -REPEAT - Observed floors overall and hard to reach areas in need of cleaning due to food debris build up. Hard to reach areas are underneath and behind equipment. Clean as often as needed to prevent and reduce the build up.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice holding below 135F, being held on top, not in hot well. CDI PIC voluntarily discarded. 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed avocados held in use with stickers in RIC. CDI PIC returned them to prep sink for re wash and removal of stickers. Stickers must be removed as part of the process in washing.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked on clean rack. Repeat. No escalation in points.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. -Clean shelving in walk ins, RICs,and prep area as needed. Clean as often as needed to prevent and reduce the build up.

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. Observed open glass sitting next to steam well without cover and not away from food.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food items in prep and reach in units without covers and products not actively used.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed commercial ROP bags of tilapia. CDI bags open to allow air.

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

4-501.11 Maintain equipment in good repair. Observed water puddles in reach in prep unit.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Spatulas at grill with food debris from prior day. Moved to dish wash area and replaced with clean spatulas.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several pans stacked wet. Items re-stacked to promote air drying.

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 shelving in walk ins and prep area as needed. Clean as often as needed to prevent and reduce the build up.

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. Repair ceiling and lights in bad repair. No points deducted.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed an insert container of raw shelled eggs on a shelf in the 2 door upright reach in refrigerator stored directly above a bowl containing ready to eat lettuce. CDI - PIC moved eggs. 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 an insert container of pico de gallo in the opentop refrigerator at 45F, a container containing a garlic and oil mixture in the lowboy refrigerator at 54F, and an insert tray of portioned out raw chicken in the refrigerated drawers at 45F. CDI - PIC added ice to pico de gallo container. Garlic and oil mixture and insert container of raw chicken moved to WIC. 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 .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf - Observed 3 dented cans of tomato puree stored amongst undented cans on the dry storage shelf. CDI - PIC moved dented cans to a designated dented can space.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - Observed several stacks of aluminum trays at the cookline stored with their food contact surfaces facing upwards/outwards, allowing for potential contamination. CDI - PIC flipped stacks aluminum trays upside down.

4-501.11 Maintain equipment in good repair. - Observed the handles to multiple refrigerated drawers to be in disrepair or missing all together.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign in the female restroom used by employees and patrons. PIC stated that he has extra employee handwashing signs stored in the office that he can use. Handwashing sign must be posted at every handsink.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple containers of various salsas made in-house that were not labeled being stored in the lowboy. PIC stated that these items were prepared yesterday and today, and are usually used within 3 days. CDI: Food employee marked all unlabeled items with date dots. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plates used for serving tortilla chips stacked wet in the server station. CDI: Plates were separated to allow proper air-drying.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed a dumpster door open during time of the inspection. CDI: Dumpster door was closed. Note: Points not escalated since this was not a repeat violation and dumpster is shared with other stores and offices in the shopping center.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cheese, cut tomatoes and cooked cactus above 41F in flip top unit. CDI- PIC moved items to quickly cool in the walk in un covered since items were last temp within the hour according to pic below 41F. PIC also showed PIC a temp chart of the temp taken at 10:15am. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.12 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. -REPEAT - Observed hard to reach areas in need of cleaning due to food debris build up. Hard to reach areas are underneath and behind equipment. Clean as often as needed to prevent and reduce the build up. NOTE: Point deduction has stayed the same since improvement has been noted since last inspeciton. However if the violation is noted on the next inspeciton full point deduction shall occur.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. 4-601.11(A) Equipment food contact surface and utensils shall be clean to sight and touch. -Pf. - REPEATS- EHS observed ice machine with minor pink residue build up on inside ceiling. Observed several stacks of metal and plastic containers with sticker residues left on them. CDI- PIC cleaned all items properly. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed several in use squeeze bottles and shakers on cook line without a proper label.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed handles to dry goods in food products.

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

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 equipment with food debris and grease residue build up. Clean as often as needed to prevent and reduce the build up.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed dumpster doors and lids open during the inspection. Observed trash, litter and large wood walls stored around dumpster area. NOTE: Dumpster area is shared with non permitted facilities.

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 hard to reach areas in need of cleaning due to food debris build up. Hard to reach areas are underneath and behind equipment. Clean as often as needed to prevent and reduce the build up.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. 4-601.11(A) Equipment food contact surface and utensils shall be clean to sight and touch. -Pf. - EHS observed ice machine with minor pink residue build up on inside ceiling. EHS observed knives stored as clean with food debris left on them. CDI- PIC cleaned all items properly. 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-REPEAT- EHS observed cooked beef, cooked chicken, diced tomatoes, salsa, cut lettuce, beans, diced tomatoes, and horchata above 41F. PIC was able to quickly cool items since they had all been at 41F at 9AM according to PIC. EHS observed walk in functioning at 45F at the start of the inspection and 37 by the end of the inspection. EHS also observed prep unit non functioning and TCS foods items on ice above 41F. PIC implemented TPHC until replacement of equipment occurs. Repair man and pic stated the equipment will be replaced within 24 hrs. A Vr will occur within 3 days to ensure all TCS foods are kept at 41F and below. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - EHS observed all TCS RTE items in flip top without a date mark. PIC stated all items were from larger batches in walk in cooler. An employee dated all items for today. CDI- PIC had employee date items for dates associated with those items in the walk in cooler. EHS observed all items properly dated by end of inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf - EHS observed several dented cans placed with wholesome cans. CDI- PIC moved cans to area for returns.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-501.11 Maintain equipment in good repair. - EHS observed several cutting boards with deep cuts and grooves in need of replacing or resurfacing. EHS observed walk in cooler at 45F at the start of the inspection. PIC had repair man onsite within 30 mins of inspection. EHS observed walk in cooler functioning properly.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed tamales, salsa, and pork all below 41F and uncovered. CDI-PIC covered items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cooked cactus, pico, diced tomatoes, cut lettuce, and shredded cheese all above 41F in the flip top unit near grill. CDI- PIC was able to quickly cool items since they had not been out of temp for more than 60 mins according to PIC. 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 .

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 cooking equipment, cold holding equipment gaskets and handles with food debris build up. Observed grease residue build up on hood system. Clean as often as required to reduce build up.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed dumpster door open and not in use. CDI- PIC closed door.

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. 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. - Observed hard to reach areas of floors and walls with food debris and grease residue build up. Hard to reach areas are underneath and behind equipment. Observed absorbent tiles above down stairs ice machine and drink dispenser.

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 all oyster tags stored with no date of last oyster sold. A VR will occur within 10 days to ensure tags are being stored correctly per the rule.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - Observed motza cheese and cheddar cheese on TPHC with written procedures with not time stamp. CDI- PIC provided a time of 11 AM for when the items were placed out in the ice bath for TPHC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several large stacks of plastic containers stored on a clean rack that had been air dried according to PIC and still wet.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P - Observed nozzle on hose with a back flow prevention device not rated for continuous pressure. Hose was left on and not in use. CDI- PIC turned hose bib off and removed nozzle .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed an employee filling up fresh water from hand sink near dish machine. CDI- Education provided to employee to ensure hand washing only occurs at the handsink.

3-302.11 (A)(4) Food shall be covered, except when the food is being cooled, store food in packages, covered containers, or wrappings. CDI- PIC covered foods in wic that were below 41F.

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 one large pan of queso cheese in reach in hot box at 80F. CDI- PIC reheated item to 170F.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf 3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. - Observed fish thawing at water temp of 78F and un opened in a ROP commercial packaging. CDI- PIC removed fish from packaging and placed in wic.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed several in use wet wiping cloths stored on food prep tops in between use.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stacks of metal pans stored on a clean rack that had been air dried according to PIC and still wet.

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 several hard to reach areas in need of cleaning due to food debris and grease residue build up. Hard to reach areas of floors and walls are behind and underneath equipment.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety- Observed unwashed produce stored on shelf above RTE salsa and horchata. CDI- PIC was able to correct the storage order since the items below were covered and EHS did not observe any physical cross contamination.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. - Observed several containers of green and red salsa dated for 8/15. According to the PIC salsa was made yesterday and the employee wrote the wrong date this morning. CDI- PIC was able to correct the date mark.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf- Observed a dented can on the seam stored with wholesome cans. CDI- Moved item and labeled can with a for credit sticker.

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

4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils.-Pf- Observed a large cooking pot that can not fit into the three comp sink or dish machine. CDI- PIC voluntarily discarded the pot.

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 several stacks of plates with food debris splatter on them near prep line. CDI- PIC moved all plasters to dish machine area to be properly cleaned prior to next use.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed one bucket of in use wiping cloths in sanitizer without a proper label. CDI- PIC labeled container. NOTE: All other toxic materials were properly labeled.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. - Observed fish, to be revered frozen according to PIC, not removed from packaging prior to thawing. CDI- PIC voluntarily discarded the items.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed ice cream scoop handle stored down in ice cream. CDI- PIC voluntarily discarded item. EHS did not recommend this as correction however PIC stated that is what’s done to ensure food stays safe.

4-501.11 Maintain equipment in good repair. - REPEAT- Observed shelving throughout the facility in need of replacement due to chipping paint and rusting. Also observed several low boy coolers with spit and torn gaskets. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - REPEAT- Observed several portable cutting boards in need of replacing or resurfacing due to deep cuts and grooves. Also observed large flip top prep unit cutting board with deep cuts and grooves.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed dumpsters with doors open. Observed litter on ground around dumpster. NOTE: Dumpsters are a shared facility with business not permitted by health department. EHS encouraged PIC to contact properly management to address the issue.

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. 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. - REPEAT- Observed floors and walls of hard to reach areas damaged and soiled with food debris. Hard to reach areas are underneath and behind equipment. Clean and repair areas as needed to help prevent build up and damage. 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. - Observed downstairs service area ceiling with absorbent tiles. Ice machine and fountain drinks are stored in this area.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed a large container of tamales in freezer, two large containers of hard tortilla shells, and several small containers of cut veggies in storage without a cover. CDI- PIC covered all items.

3-603.11 Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf- EHS observed steak cooked to order according to PIC without an asterisks to a disclosure or reminder. A VR will occur within 10 days to ensure an asterisks is provided for the item that is cooked to order.

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 - REPEAT- For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. - Observed a large container of green salsa in wic at 61F. Observed diced tomatoes in guacamole, sliced tomatoes and several diced tomatoes containers covered and placed in flip top or reach in cooler attempting to cool. CDI- PIC added a large ice paddle into the large container of salsa. PIC moved all other items to walk in cooler uncovered to quickly cool. NOTE: improvements with cooling have been noted since last inspection however if the violation is noted again during an inspection or visit a RCP will be encouraged of the facility to implement and permit action may occur.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stacks of metal pans stored clean and dry according to PIC. However, several stacks were still stored together wet.

4-501.11 Maintain equipment in good repair. - Observed wic floor damaged. Observed shelving throughout the facility in need of replacement due to chipping paint and rusting. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed several portable cutting boards in need of replacing or resurfacing due to deep cuts and grooves.

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 cooking equipment and shelving throughout the facility in need of cleaning due to food debris and food residue build up. Observed minor food residue build up on cold holding equipment in hard to reach areas. Observed microwave in need of cleaning due to food debris build up. Observed non food contact surfaces parts of lids with food residue build up. Clean as often as needed to prevent and reduce the 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. 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 floors and walls of hard to reach areas damaged and soiled with food debris. Hard to reach areas are underneath and behind equipment. Clean and repair areas as needed to help prevent build up and damage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- REPEAT- Observed several plates and several metal containers with food debris left on them and PIC stated they were clean and properly sanitized. CDI- PIC moved items to dish pit area. NOTE: Great Improvement from last 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- REPEAT- For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed red salsa portioned out at the start of the inspection and placed into a low boy cooler. Observed portioned raw meat tightly wrapped in walk in cooler and covered in a container attempting to cool. CDI- PIC uncovered and unwrapped all items. Placed items in walk in cooler close to clean fans to quickly cool. See temp chart. NOTE: A great improvement with cooling and cooling methods has been noted.

6-501.111 Keep the premises free of insects, rodents, and other pests. - REPEAT- Observed several flies throughout the facility. NOTE: EHS has observed less amount of flies and EHS observed invoice for pest control treatment. NOTE: Point deduction has remained the same since an improvement has been noted and PIC is ensure pest prevent is completed by a third professional party. However if the violation is noted again during an inspection point deduction will occur.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed shared use dumpster with doors open. NOTE: Dumpster area is shared with non permitted facilities.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees - P, Pf. - Observed PIC unable to discuss all aspects of the employee health policy. No written policy of the 2017 food code adoption required Health policy available during the inspection. CDI- Per state guidance EHS provided PIC with a new employee health policy with no point deduction to occur.

2-501.11 Clean-up of Vomiting and Diarrheal Event - Pf- Observed PIC unable to provide a written clean-up vomiting and diarrheal plan. CDI- Per state guidance EHS provided PIC with a written clean up vomiting and diarrheal event form. No point deduction to occur. However, if PIC can not provide documentation during the next inspection point deduction will occur.

2-301.14 When to wash. -P- Observed an employee attempt to prep food after picking up soiled utensils from the ground. Before cross contamination occurred EHS had PIC made aware of the violation and have employee discard gloves and wash hands. CDI- EHS observed proper hand washing after education was provided.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety - Observed unwashed produce stored above RTE washed produce. CDI- PIC was able to correct the storage order since no physical cross contamination was observed. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed an employee wearing gloves pick up soiled utensil from the ground. CDI- Before cross contamination occurred PIC had employee wash hands and don new gloves.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety- Observed bar dish machine at 0 ppm cl and attempting to function properly. A VR will occur no later than 11/5/21 to ensure dish machine is functioning properly. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- REPEAT- Observed several plates with, two veggies slicers and knives stored clean according to the PIC with food debris left on them. CDI- PIC moved all items to dish pit area to be properly cleaned.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety -REPEAT- 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety - REPEAT- Observed cooked peppers not meet first cooling parameter. Observed horchata not meet ambient cooling rate parameter. CDI- PIC volintariliy discarded the cooked peppers and with the last 7 mins to cooling horchata EHS had PIC add ice and ice paddle to cool to 41F. See temp chart for temps. EHS re informed PIC on how to quickly cool TCS foods to meet proper rates.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed pico, slaw, cut tomatoes, diced tomatoes, guca with tomatoes, cut lettuce, cheese, and salsa all above 41F. See temp chart. EHS will follow up with facility to ensure prep unit is functioning properly and keeping tcs foods at 41F or below. A VR will occur no later 11/5/21 to ensure all TCS foods are at 41F or below.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. - Observed 25-28 RTE tamales frozen without a date. CDI- PIC voulintariliy 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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety- Observed cooked chicken, chicken wings, cooked peppers, cooked zucchini, cooked squash, cooked broccoli, pico, and red chunky salsa all either at ambient air below 135F or covered in large containers in the walk in. CDI- PIC moved all items to walk in cooler uncovered with smaller containers added ice and ice paddles. Cooked peppers discarded since did not meet cooling parameter.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flies throughout the facility.

3-302.15 Wash fruits and vegetables prior to use. - observed employee use unwashed onions with rubber band and tag still on them. CDI- PIC volintariliy discarded the onions and washed onions to be cooked.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. - Observed spoon handle in green salsa. CDI- PIC removed spoon.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed wet stacking throughout dish pit area for metal containers

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf- Observed three multiuse food contact surfaces jar type containers at the bar with non smooth sharp internal angles. CDI- PIC volintariliy discarded the items. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - REPEAT- Observed several portable cutting boards throughout the kitchen in need of resurfacing or replacing due to deep cuts or grooves. 4-202.16- non-food contact surfaces - REPEAT- Observed wet absorbent wet rags stored under cutting boards. 4-501.11 Maintain equipment in good repair. - REPEAT- Observed walk in cooler floors damaged with standing water build up.

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 cooking equipment and cold holding equipment on cook line in need of cleaning due to food debris build up. Clean as often as needed to prevent and reduce build up.

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 - Observed pipe inside floor drain near 3-comp and dish machine. A VR will occur no later than 11/5/21 to ensure air gap is provided. 5-202.14/5-203.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P- REPEAT- Observed spray nozzle attached to a bell curve type back flow not rated for pressure. CDI- PIC removed the nozzle.

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. -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. -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 grout absent in dish machine area, observed dry storage wall and base board damaged. Observed floors throughout in need of cleaning due to food debris and grease residue build up.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee items stored above active food prep near cook line.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several stacks of metal pans with old sticker residue left on them and stored clean according to PIC. CDI- EHS instructed items to be moved to dish pit area to be properly washed before next use. EHS had an employee move items during the inspection.

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- 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P- Observed barbacoa, pork, carnitas, salsa, white shredded cheese, and yellow shredded cheese covered and stacked tightly in the walk in cooler. Theses items did not meet the proper cooling parameters since items were from the day before. 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 barbacoa, pork, carnitas, salsa, white shredded cheese, and yellow shredded cheese covered and stacked tightly in the walk in cooler. Theses items did not meet the proper cooling parameters since items were from the day before. EHS also observed black beans cooling at ambient air 97F. CDI- PIC voluntarily discarded the items. PIC was informed on how to properly cool items. Black beans were moved to reach in freezer uncovered to quickly cool.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed in use wiping cloths stored on employees clothing.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - REPEAT- Observed several stacks of metal pans wet and stack together. CDI- PIC unstacked metal pans. NOTE: Point deduction remained the same since item is low risk and stagnant violation. However, if the violation occurs again full point deduction will occur.

4-501.11 Maintain equipment in good repair. - Observed gaskets on reach in freezer and other cold holding equipment throughout the facility in need of replacement since they are torn and in poor repair. Observed wic door damaged near absent kick plate. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- Observed all portable cutting boards in need of replacement or resurfacing due to deep cuts and grooves. 4-202.16 Nonfood-Contact Surfaces - Observed wet and dry rags under cutting boards. Ensure all non food contact surfaces are non absorbent smooth durable and easy to clean.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P- Observed several hose bibs in use without a back flor prevention device. EHS also observed a nozzle attached to a hose without a proper back flow prevention device for pressure. A VR will occur no later than 8/18/21 to ensure proper back flow prevention is provided.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed debris and litter in the dumpster area. PIC stated the dumpster area is a shared use dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed shared dumpster with doors and lids open.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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 several areas throughout the kitchen with damaged tile, broken coved junctions, and corners to walls. Observed grout issues throughout the kitchen as well.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several dishes wet stacked in the clean dish storage area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep top units, exterior of tall reach in units, and shelves in the dray storage area in need of cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning throughout.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine downstairs near the restrooms in need of cleaning.

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 bin of flour without a label.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed several employee jackets, bags and belonging stored with single service items and hanging on dry storage racks near customer items. Make designated area for employee items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 containers of salsa on ice holding above 41F at the wait station. CDI- Salsa was placed in the walk in cooler to cool down.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed 2 buckets of sanitizer stored on the floor. CDI- Sanitizer buckets removed.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed eggs on the menu without an astrisk to indicate that the food can be undercooked. CDI- An astrisk was written on the menus.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of flour and breader without labels.

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 in use tongs at the grill in water. CDI- Water was emptied and new utensils were gathered. Observed tongs in ice water beside the prep top area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed drink machine soiled with sticky residue. 4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed sicker residue on several pans in dish washing area.

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 front prep line with no date marks, date marks were placed on items that were in fridge that were correlated but date needs to follow item. CDI-PIC got food employee to datemark

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 shrimp in cold drawer at 53F heavily wrapped and ice placed on top. Item needs to be placed in walk-in to cool down properly after prep. CDI-PIC took to walk-in cooler to cool down

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking in drying area, was not aggressious. Repeat violation. G

4-501.11 Maintain equipment in good repair. Observed old ice machine damaged and taped. Hot holding unit isn't being used for storage.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed backsplash on soda machine heavily soiled.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Shelf was broken, discharge pipe needs a cover, ceiling tile missing by new ice machine, broken tiles by new ice macine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed chopped lettuce stored in prep cooler > 45F. Minimize time TCS foods are kept out of refrigeration. observed lettuce stored in overfilled containers in prep cooler. CDI- lettuce cooled to 41F. observed salsa in reach-in cooler > 41F, but < 45F today. CDI- discussed 41F cold hold with PIC. PIC will monitor temperature of food product.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed wet stacked containers on drying rack. observed employee towel drying cleaned utensils.

4-101.11 Characteristics-Materials for Construction and Repair - observed particle board shelving above prep coolers in cooking area with peeling, flaking surface. Replace with solid sealed wood, plastic, or metal shelving units. "

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed food debris build-up on pans stored as clean. observed heavy food debris build-up inside microwave oven. CDI by wash, rinse, and sanitize.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. observed dry food stored in containers without lids. CDI covered.

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 cracked, chipped plastic food pans. observed cracked metal scoop. CDI by discard by PIC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed chicken, green sauce, beef stew and ground beef below 135F. CDI - items were reheated to at least 165F; see temperature chart.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed a bottle of sanitizer too strong and bleaching out the test strip. CDI - the bottle was remade at 150 ppm.

General comment 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed 2 pans of chicken cooling with lids on in the walk in cooler. CDI - lids were removed to facilitate cooling.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed an employee wash hands then turn off the faucet with bare hands. CDI - explained that a paper towels should be used to turn off the faucet so that hands are recontaminated.

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the left door of the reach in freezer. Replace gasket.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed food debris on a strainer while it was stored as clean. CDI - strainer was taken back to the dish pit be washed.

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

(General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the left door of the reach in freezer and the drawer coolers on the cook line.

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 .

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw shell eggs stored above salad and cilantro in the reach in cooler. CDI - eggs were moved to the bottom shelf.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P - Observed a container of queso from last night in the walk in cooler. Queso was still 51F. CDI - PIC voluntarily discarded the item.

| General comment 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed containers uncovered and open packages of cheese on the shelf in the walk in cooler; items were not cooling. Observed 3 dry storage bins uncovered. CDI - all items were covered.

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

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 and dry storage shelves. Observed pink mildew on the plastic liner in the dish pit. Clean or replace.

General comment 5-205.15 Maintain a plumbing system in good repair. - Observed leaks at the hand sink in the dish pit, the spray arm by the dish machine and the right faucet of the 3 comp. sink.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed an employee touch raw chicken with gloves, then grab a shaker with the same gloves. CDI - employee was stopped and the violation was explained. Gloves were discarded and the shaker was washed rinsed and sanitized. Observed an employee touch raw steak with gloves, then grab a knife with the same gloves and then store it on the prep top. CDI - stopped employee and explained the violation. Gloves were removed and the knife was taken back to be washed rinsed and sanitized. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - Observed a pan of chicken sitting directly on top of another pan of chicken. Observed a thermometer stored in vegetables in the drawer cooler. Do not store things directly on top of food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed lettuce and tomatoes in the prep top above 45F. CDI - tomatoes were taken to the freezer to cool down and the lettuce was cooled with ice to 43F within 10 minutes.

General comment 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Menus have the correct consumer advisory but are missing the asterisk next to the item and the advisory. CDI - Menus were starting to be labeled during the inspection. Verification required 3/22/2017

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 4 pans of chicken and tortilla soup cooling out on the counter. Observed salsa cooling while covered with saran wrap. CDI - proper cooling methods were explained. An ice wand was added to the soup, the chicken was moved to the walk in cooler and the salsa was vented to cool.

General comment 3-307.11 Protect food from contamination sources not specifically noted by code. - Observed pork, fish and shrimp wrapped in grocery bags. Discontinue use and replace with food grade bags.

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

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the salsa prep unit, the 1st walk in cooler, and the 3 door prep unit on the cook line. Replace gaskets. Observed rusty shelves in the dish area where pans are held for drying. Rusty shelf in the walk in cooler was replaced.

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 and the shelves beside the vegetable prep sink. General cleaning needed on equipment. Observed black mildew build up on plastic lining in dish pit.

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 2 missing floor tiles in front of the fryers and low grout in the cook area and dish pit.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at the handsink by the dish machine. CDI - paper towels were provided.

4-501.11 Maintain equipment in good repair. - Observed split gaskets on 2 prep units and both walk in coolers. Replace gaskets. Observed rusty shelves throughout, especially in the walk in cooler. Resurface/replace shelving; do not spray paint. 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 cracked and melted containers in use and on the drying rack. Observed a cracked thermal container on the prep table. Discontinue use of cracked/broken items.

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

General comment 5-501.17 Provide a covered waste bin in female restrooms.

General comment 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. - Observed dumpster missing the drain plug.

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 empenadas and burritos not date marked and chciken on day three. CDI- date marked

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pico cooling in inadequate ice bath with one ice wand at 63 F after 2 hours. CDI- removed to walk in cooler in shallow pans

/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 in use utensils stored in water at 73 F. CDI- removed

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed none of staff working to have food safety certification.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored atop expo counter above food. CDI- removed

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed multiple food employees donn gloves without first washing hands. CDI- instruction provided

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf Observed food employee bare hand chicken when asked when it was prepared. CDI- chciken to be reheated; reheating has been in compliance

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed only hand sink in kitchen to be blocked by lst night and this morning soiled utensils stacked up on floor and bar hand sink downstairs left with bar mats and utesnsils drying on it. CDI- removed

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Removed and observed three tea urn nozzles to have excessive debris accumulation inside.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked pork date marked 6/18 and chili reyenos date marked 6/20 CDI- discarded

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of blue cleaning solution on trash can.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed employee beveages , patron condiments and unlabeled liquid food product stored together.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies at bar downstairs.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed vegetables in front kitchen, bottom of cooler lying in direct contact with shelving. Observed hershys chocolate and whip cream store in ice for customer and garnish tray stored in ice for drinks downstairs. CDI- removed

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

4-501.11 Maintain equipment in good repair. Observed gasket falling off cold hold unit at wait station and main towel dispenser not dispensing properly as evidenced by role of towels stored below.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed multiple pieces of equipment, especially handles with excessive residue to sight and touch.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed excessive food debris and soiled cleaning water accumulated on floors throughout kitchen.6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed excessive floor grout erosion to the point where floor cannot be drained by squigee.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed exposed light bulb

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed salsa verde in walk in cooler date marked for 8 days ago. Date mark required foods are allowed a max 7 day shelf life. CDI- Salsa 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 fresh salsa cooling from room temperature in a very deep tub inside walk in cooler. CDI- PIC separated salsa into shallow containers to properly cool.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed presence of a few fruit flies in dry goods storage room and a few near downstairs bar. Continue pest treatment efforts to prevent presence of insects.

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 in use knife stored between cooler equipment on cook line in an un-clean place. CDI- Knife removed and cleaned.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location. Observed bag of trash hangining and touching clean fryer baskets stored on wall. CDI- Trash removed, fryer baskets re-cleaned. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some pans tight stacked while still wet in dish area.

45 4-501.11 Maintain equipment in good repair. Observed wood shelving above steam table on cook line that is peeling, needs repair or replacing. Observed tortilla fridge unit that has bad metal damage around the frame of the unit. Needs repair or replacing. Observed rusty shelving in dish area needing replacing. Observed torn gasket on hot box in hallway needing replacing. Observed

5-205.15 Maintain a plumbing system in good repair. Handwash sink in dish area has bad leak from pipes, 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 a couple broken floor tiles in kitchen needing replacing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. Observed some fresh prepped shredded lettuce at 65 degrees and bean salas at 50 degrees. These TCS foods were not cooled before cold holding in make table. Make table is for cold holding not cooling foods. CDI- Bean salsa placed in refrigerator, ice was added to shredded lettuce to chill back to 45 and below.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed white buckets of sanitizer not labeled. CDI- PIC had buckets labeled.

l3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed tub of prepped salsa on floor of walk in cooler. CDI- Food stored off the floor.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice cream scoop being stored in room temperature cup of water. CDI- Scoop stored on dry clean surface.

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

4-501.11 Maintain equipment in good repair. Observed wood shelving above steam table on cook line that is peeling, needs repair or replacing. Observed tortilla fridge unit that has bad metal damage around the frame of the unit. Needs repair or replacing.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Exposed bulbs in ceiling light in dish area need a shield. General Comment: SR# 58774 investigated during inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee drink stored on cutting board of prep cooler. CDI- Drink removed, area cleaned and sanitized.

6-301.14 Post a handwash sign at each handsink. No handwash sign at dish area hand sink.

/3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored above cooked chicken in walk in cooler. Observed raw pork stored above raw steak beef in produce cooler. CDI- Foods stored by final cook temperature. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed tortillas stored directly on rack of reach in cooler. CDI- Tortillas disposed of.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed drawer cooler under grill keeping TCS foods at 48-50 degrees. Appears cooler is not working well. Raw chicken reading 50 that had been in cooler more than 4 hrs was voluntarily disposed of by PIC. Other TCS foods placed in cooler less than 4 hrs ago were moved to walk in cooler to chill back to 45 and below. Have cooler repaired, do not use for TCS foods until working properly. Will follow up within 10 days to check cooler.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed large amount of foods dated incorrectly by mistake. CDI- Dates corrected on foods. Be sure dates are correct to prevent shelf life confusion.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Chlorine sanitizer provided in buckets was too strong, bleaching test strip. CDI- Sanitizer made to proper strength.

4-502.11(A) Maintain utensils in good repair. Observed badly damaged fryer basket in use. PIC disposed of damaged fryer basket.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Quat sanitizer in use, PIC had in-accurate test strips. Need working quat test strips if using quat sanitizer. GENERAL COMMENT: Investigated SR# 56405 During inspection.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap in men's restroom. CDI- Soap placed in restroom. 6-301.14 Post a handwash sign at each handsink. No handsink posted at downstairs bar handsink. CDI- PIC replaced hand sign.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw steak being prepped at same time on same table with raw onions in prep. Onions had steak blood on them. CDI- All onions rewashed, raw steak removed work area sanitized before onions were placed back on prep table. Observed raw steak above RTE peppers in walk in cooler. CDI- Food stored by final cook temperature. 3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed a few items in walk in cooler and stand up freezer not covered or protected. CDI- Foods covered.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed spray bottle of quat sanitizer reading 0 ppm, CDI- PIC replaced sanitizer at proper strength. 4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Observed thermometer being used to check different TCS foods and was not sanitized. CDI- Thermometer sanitized.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed half the hot items in steam table all at 118-122 (pulled chicken, rice, beans, enchilada sauce, appears unit was not turned on to correct setting. CDI- Items had been prepped 1.5 hrs ago were reheated on stove to 165 and unit turned up to properly hot hold.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown chemical at downstairs bar. CDI- Bottle removed.

6-404.11 Properly segregate damaged cans and mark for return or dispose. Observed a badly dented can on shelf with other canned goods. CDI- PIC removed damaged can and marked for disposal.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out. Observed knife stored between prep cooler and steam unit in an unclean place. CDI- Knife placed in dish area for cleaning.

4-501.11 Maintain equipment in good repair. Observed all racks in walk in cooler peeling and rusted, need recoating or replacing soon.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Observed damaged floor tiles at down stairs bar and ice machine room. Observed FRP needing some repair to make walls smooth at can wash. Ceiling tile above can wash is peeling, needs replacing. Ceiling light cover in dish area is broken, needs replacing.

6-301.12 Maintain hand towels at all handsinks. Bar tender using napkins, not keeping bar sink stocked with paper towels. CDI- Paper towels placed at sink.6-301.14 Supply all handsinks with handwash signs. No sign at bar sink.

3-302.11 Protect food during storage. Observed a few foods being stored un-covered in walk in cooler. CDI- Foods covered.

3-501.16 (A)(2) and (B) Cold hold TCS foods at 45 or below. Observed pico de gallo, parmesan cheese, salsa, and lettuce on make table at 54-47 degrees, said to have been placed there an hour earlier. Lettuce container was in a depleted ice bath, other items were likely just prepped and not properly chilled before cold holding to 45 or below. CDI- Items placed in refrigerator to chill back to 45 or below.

3-501.17 Date mark all required TCS/RTE foods refrigerated more than 24 hrs. Observed Tamales cooked 4 days ago that were not dated. CDI- Tamales date marked.3-501.18 Maintain 7 day shelf life for date mark required foods. Observed cooked chicken dish and beef dish in walk in cooler from 8 days earlier. CDI- Out of date foods disposed of.

7-102.11 Label all chemicals. Observed un-labeled glass cleaner at bar - CDI.

3-304.12 Properly store in use utensils. Observed in use knife at server area stored between wall and prep cooler in an un-clean place. CDI- Knife placed in dish area.

4-901.11 Allow dishes to air dry. Observed a number of pans being tight stacked while still wet.

Properly date mark all required TCS/RTE foods per NC food code. Observed TCS house made enchilada sauce made more than 24 hrs ago and generally kept up to 3 days that was not date marked. CDI- Sauce properly dated.

Use approved cooling methods to ensure foods cool quickly, from 135 to 70 in two hrs and 70-45 in 4 more hrs. Observed two deep containers of melted cheese cooling in walk in cooler at 100 degrees 1.5 hrs since cooling began. Unlikely cheese would reach 70 degreees in the next 30 minutes. Need to always use flat pans, quick chilling equipment, don't stack cooling pans, vent pans, use ice baths or othereffective methods.CDI- Cheese moved to shallow pans to reach 70 in the next 30 minutes.

Air dry all dishes and utensils. Observed several dishes being tight stacked while still wet.

Store employee drinks below food or food contact surfaces. Observed employee drinks stored next to cutting boards on prep table. CDI- Drinks removed.

Handwash sinks need to be properly supplied. No hand towels observed at dish area hand sink - CDI.

Keep ice machines and bins clean. Observed server area drink machine ice bin with mold build up stuck to walls. CDI- Ice disposed of, bin cleaned.

Cool foods from 135 to 70 in 2 hrs, 70-45 in 4 more hrs. Observed cooked beans in walk in cooler stored in a deep and sealed container cooling since night before at 55 degrees. CDI- Beans disposed of voluntarily by PIC. Mgr. will revise cooling procedure to separate large portions of cooling foods to flat and vented pans to achieve proper cooling.

Cold hold TCS foods at 45 or below. Need to chill just prepped foods to 45 or below before cold holding on make tables. Observed a number of just prepped foods: cabbage, diced tomatoes, sliced tomatoes, lettuce, all cold holding at 48-53 degrees. CDI- All items placed in ice baths with bags of ice on top to quickly cool these foods down to 45 or below.

Properly date mark all required TCS foods per NC food code. Observed a container of salsa made more than 24 hrs ago that was not date marked. CDI- Salsa properly date marked.

Use approved cooling methods to achieve proper cooling. Observed improperly cooled beans in deep and sealed container. Observed deep tub of fresh salsa in cooling process at 55 degrees that likely would not reach 45 degrees within 4 hr requirement for room temperature foods. CDI- Salsa separated to smaller amounts, placed in ice baths and frequently stirred to reach 45 by 4 hrs of cooling. Need to always use flat pans, quick chilling equipment, don't stack cooling pans, vent pans, use ice baths or other effective methods.

Keep accurate thermometers in all cooler units. Observed a couple missing thermometers in coolers. CDI- Thermometers placed in coolers. Observed dial thick stem thermometers available, recommend getting thin probe thermometers as recommended by FDA food code.

Keep equipment and utensils in good repair. Observed several food tubs cracked or damaged, needing replacing. Observed rusty dish racks in dish room needing replacing or recoating. Observed reach in fridge on cook line with damage at bottom needing repair or replacing. Observed walk in cooler with damaged metal peeling off the base boards of the outsides. Hot hold cabinet needs gaskets refastened.

Need better cleaning on outsides of cooking equipment in kitchen.