POLLO ROYAL

3-202.15 Food packaging must be in good condition, intact and protect the food inside. -Pf- *Observed - 2 dented Cans of Tomato Sauce stored with non-dented cans. *CDI - PIC voluntarily discarded items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - 2 Knives, a metal container and a Plastic Bus Tub used for clean dish storage soiled with a couple of soiled dishes within all containing dry food debris build up. *CDI - PIC placed entire container and soiled dishes into 3 compartment sink area to be washed, rinsed and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 - Plastic To-Go container used as scoop in seasoning bin. *CDI - PIC removed To-Go container and stated they would use a scoop with a handle moving forward.

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 - Kitchen Floor Tiles cracking and in need of repairs/replacement. PIC stated that they are in possession of replacement tiles and plan to conduct repairs tomorrow.

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 above cooked shredded fried chicken. *CDI - PIC placed shredded chicken above the raw chicken. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 - Large plastic container with a lid of Repollo prepared yesterday above 41F in WIC. *CDI - PIC voluntarily discarded item. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- *Observed - 2 Large plastic containers of rice stored in HH cabinet below 135F. *CDI - PIC placed item into oven to be reheated to above 165F before being placed back into HH Cabinet in a metal container. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Raw Chicken prepped this morning in 2 Door Raw Chicken Lowboy above 41F. Unit with an ambient temperature of 45F. *CDI - PIC moved Raw Chicken into WIC to be cooled to 41F or less. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- *Observed - Large plastic container with a lid of Repollo prepared yesterday above 41F in WIC. *CDI - PIC voluntarily discarded item. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. *Observed - 2 Door Raw Chicken Lowboy with an ambient temperature of 45F. *Observed - Dish Machine with a sanitizer concentration of 0ppm. *CDI - PIC primed machine to dispense sanitizer at concentration of 100ppm.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.*Observed - No CFPM onsite during time of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) *Observed - Plastic bus tub of multiple containers of Shredded Cabbage date marked 11/26 placing item at 8 day shelf life exceeding the 7 day shelf life. *CDI - PIC voluntarily discarded items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). *Observed - Diced cooked chicken in CH Grill Drawers date marked for today as the thaw date without the day the chicken was prepped and cooked. PIC stated item was cooked yesterday and frozen yesterday. EHS educated on how to properly date mark prepped and thawed items. *CDI - PIC wrote prep date alongside thaw date. 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 .

*REPEAT* 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. *Observed - Dumpster Doors left open. *CDI - PIC voluntarily discarded items.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Raw Chicken tenders above RTE Salsa and vegetables. *CDI - PIC placed raw chicken tenders on lower shelf to correct storage order and remove possibility of contamination. 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 - Salsa, Raw Chicken, White Rice, Yellow Rice and some cooling items in WIC above 41F and WIC with an ambient temperature of 45F. PIC voluntarily discarded items not prepared today above 41F. Items prepared today have been moved to blast chiller. PIC contacted repair company that arrived onsite while EHS was typing up report. If unit is not repaired today establishment will voluntarily close and move all received raw chicken to other store location on N Tryon or return it to supplier. *CDI - Unit repaired. EHS observed unit repaired and at an ambient temperature of 41F before leaving. 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 .

*REPEAT* 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - Spray bottle with unidentified chemical. *CDI - PIC voluntarily discarded item.

*REPEAT* 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf- *Observed - WIC with an ambient temperature of 45F, therefore, food is unable to cool properly. *CDI - PIC moved items to blast chiller to be rapidly cooled.

6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed flying pests in hallway towards back WIC and dry storage area. Establishment was receiving a truck and back door was open possibly causing this issue.

4-501.11 Maintain equipment in good repair. *Observed flying pests- 2 door lowboy unit not operating. PIC stated unit was not working.

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

*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 - Cracked tiles throughout hallway and Small hole in hallway floor.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trash can blocking hand sink. CDI - PIC removed trash can so that hand wash sink could be accessed. (0)

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 plantains, papusas, and chicken soup without a label. CDI - PIC stated these items were prepared today and added correct label to all containers. (1.5) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of cleaner on dry storage shelf with no label. CDI - PIC added label. REPEAT. (2) 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bottle of cleaner stored on dry goods in kitchen area. CDI - PIC removed bottle and placed in correct area.

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 slaw and salad mix cooling in walk in cooler covered with tight fitting lids. The slaw only cooled down 1 degree within 23 minutes. CDI - PIC moved slaw and salad mix to freezer to quickly cool. Facility has a blast chiller; EHS advised PIC to utilize blast chiller or freezer to quickly cool these items when prepared at ambient temperatures, then place the items in walk in cooler for storage. (0.5) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food in the freezer stored in metal pans on the floor. CDI - PIC moved items to approved storage shelf. (0)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in bleach above 200ppm. EHS advised to dilute with water so that the bleach was between 50-100ppm. CDI - PIC added more water and diluted bleach sanitizer to 100ppm. (0.5)

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed container of slaw on make line with handle ‘in direct contact with slaw. Observed another container of slaw in walk in cooler with scoop handle buried in slaw mix. CDI - PIC removed items and placed at dish machine to be wash, rinsed, sanitized. EHS advised to store utensils in separate container or monitor utensils to ensure handles never come into contact with food. (0)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stack of plastic bus tubs being stored clean still wet. CDI - Food employee was instructed by PIC to stack containers to allow them to air dry before stacking on top of each other. (0)

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed single service items and toiletries stored in water heater room exposed to open air vents that could potentially contaminate. EHS advised to move chemicals into this room and move toiletries and single service items to another shelf. REPEAT. (0.5)

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 tiles by dish machine surrounding grease trap cracked and in disrepair. Observed grease trap with exposed hole in middle of trap. PIC stated that a company comes to clean grease trap weekly. EHS advised to talk to company to see if hole could be covered or lid replaced. Grease trap is located in the floor in front of dish machine. Observed wall behind dish machine with hole exposing the room behind dish machine which is used for dry storage.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF facility has informative posters for restrictions and food borne illnesses. Facility is missing employee agreement forms. CDI- EHS provided facility with written agreements in Spanish for PIC. PIC overviewed with staff and had them sign. PIC will keep copies on file in facility. (0) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of degreaser next to dish area unlabeled. CDI- PIC added label to bottle. (1)

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed paper towels being used to line a container of taquitos in WIC. EHS provided education on approved liners and barriers for storage such as wax paper. (0)

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 clean linens and equipment facility utilizes in room where a visible leak is present coming from the ceiling. Ceiling tiles have been removed and a bucket has been placed for the collection of water. EHS observed water dripping on equipment. EHS advised to move equipment and linens until leak has been repaired and ceiling tiles have been replaced. (0.5)

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed single service items being stored in separate room with visible leak coming from ceiling. Ceiling tiles have been removed and bucket has been placed for the collection of water. EHS advised to move all single service items out of room until leak has been repaired. (0)

4-501.11 Maintain equipment in good repair. Observed gasket on WIC in the back that was not in good repair. Portions of gasket have been broken off and missing. Replace/Repair. REPEAT. (0.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken, raw beef inside RIC drawer & pico de gallo, and salsa inside the prep unit above 41F while in cold holding. PIC voluntarily discarded items. EHS verification visit required in 3 days (RIC drawers below grill). 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed seasoned flour and an unidentified liquid not labeled

4-501.11 Maintain equipment in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed gaskets that were damaged. Also observed a cutting board that was damaged. -CDI- PIC voluntarily discarded the cutting board.

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 WIC gaskets soiled with black build up. EHS advised PIC to increase the frequency of cleaning the gaskets.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed cracked and chipped floor tiles in the kitchen, as well as a missing ceiling tile in the dry storage area.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in bucket with concentration of 0ppm. CDI- PIC replaced sanitizer. REPEAT 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 all TCS foods in walk in cooler in kitchen above 41F, see temperature chart. PIC stated the door was open for 15-20min this morning for prep and that it was below 41F at 9am. EHS left door closed for 30min and no change in temperature. PIC moved all foods to secondary walk in cooler until it is repaired. PIC called repair tech. EHS will follow up within 3 days. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 gaskets on low boy freezer and coolers in need of cleaning due to black buildup and food debris. CDI- PIC has employee clean gaskets. Observed black buildup on cover for fan in walk in cooler in the kitchen. Clean.

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 cracked tiles throughout kitchen, especially around the dish area. Repair.

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 open employee drink stored on prep surface and another bottled drink on the storage shelf. Ensure that drinks have a lid and straw to prevent possible contamination from occurring. CDI: drink relocated to a different location.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed shelled eggs stored above lettuce inside of walk in cooler CDI - Storage order was rearranged according to the final cook temperatures.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chemical dish machine at 10 ppm for chlorine solution. CDI- Dish machine was primed by REHS. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed container of chicken inside hot box at 129F. CDI: chicken reheated during the inspection.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, 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 . Observed chicken taquitos dated 11/30, which makes today day 8. CDI- Voluntarily discarded. PIC educated on datemarking guidelines. -Repeat- 3.0 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: 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 . Observed items inside of prep unit such as lettuce, pico, coleslaw, and cabbage all prepared days prior without datemarking present. CDI- Date marked during the inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: 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 . Observed lettuce cooling with plastic wrap tightly attached. Make use of blast chiller present inside of the facility. -Repeat- 1.0

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 seasoning and flour with no in labels. CDI - Items were labeled. -Repeat- 1.0

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in-use utensils stored in water at 125F over the flat top. CDI - Water was replaced. -Repeat- 1.0

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 cleaning needed on floors throughout kitchen. Recommend a higher cleaning frequency.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw steak cooling inside the WIF above RTE frozen mixed vegetables and drink mixes. CDI - Storage order was rearranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed TCS items (Pico de Gallo, cheese pupusas, Raw Steak, & chicken tacos) stored above 41F. CDI - Pico de Gallo was voluntarily discarded. Pupusas, steak and chicken tacos were placed in freezer for rapid cooling.

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: 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 . Observed bean pupusas held longer that 7 days. CDI - Items were 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: 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 . Observed soups and portioned salads with no date marking. CDI - The correct date marking was added.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: 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 . Observed covered cheese pupusas and plastic wrapped chicken tacos cooling at a rate of 0.06F/min. CDI - Items moved to RIF for rapid cooling.

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 seasoning and flour with no in labels. CDI - Items were labeled.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in-use utensils stored I water at 116 F over the flat top. CDI - Water was replaced.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug at dumpster.

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 open employee drink stored on prep surface. CDI: drink relocated to a different location.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: 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 . Observed 2 large 20 quart containers of salsa that were cooked and cooled last night - product at 55F inside walk-in freezer. CDI: due to temperature abuse product was voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed container of rice inside hot box at 129F. CDI: rice reheated to 172F.

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: 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 . Observed fried chicken and shredded chicken inside walk-in freezer without dates that were prepared yesterday. CDI: properly date marked. Observed inside walk-in cooler #1 red salsa in cups without date mark. Observed inside walk-in cooler #2 cabbage without a date. CDI: properly dated. 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: 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 . Observed inside cooler drawers bean and pork pupusas, and chicken tacos that expired past 7 days. Observed inside walk-in cooler #2 red salsa and colesalw that expired past 7 days. CDI: items discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of sanitizer not labeled. CDI: properly labeled. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed a bucket of sanitizer and a spray bottle of sanitizer stored on prep surface next to food items. CDI: bucket and bottle relocated.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: 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 . Observed salsa cooling inside 2 large 20 quart plastic containers overnight. CDI: discussed proper cooling methods; product discarded due to temperature abuse. See violation # 20.

Repeat: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a container of raw rotisserie chicken stored directly on the kitchen floor. Observed 2 large 20 quart containers stored directly on the floor of walk-in freezer.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed shelves beginning to rust inside of walk in cooler and 2-door reach-in cooler at front during the inspection. Respray or replace to meet cleanability. 4-501.11 Maintain equipment in good repair. Observed torn gaskets on reach-in cooler across from dishmachine.

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 cleaning needed on floors inside walk-in cooler #2.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed bulbs out for lights in dry storage room. Replace.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a metal scrubber and food debris in the hand sink. CDI: EHS discussed with PIC and hand sink was cleaned out. -1-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bucket of plantains stored directly on the kitchen floor. -0-

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 bucket stored on prep surface by foods hot holding. CDI: bucket moved to the lower shelf. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets less than 50ppm chlorine sanitizer. CDI: employee made a new batch that is now reading 50ppm-100ppm. -0.5-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed team member wash hands and recontaminate their hands after washing by turning the faucet off with bare hands instead of a paper towel. Team member followed up with food prep. CDI- Team member was educated then followed up with a handwash four correction.

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 Observed cole slaw prepared the day before that did not meet cooling due to tight fitting containers after recent food preparation/portioning. CDI- Cole slaw was discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed rotisserie chicken stored inside of warmer at a temperature of 126F. Chicken was reheated to 178F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items inside of the prep unit above the proper cold holding temperature of 41F or below. Foods observed include cabbage(43F), cabbage(43F), and salsa(46.5). All of these items were previously prepared and placed inside of prep unit without fully cooling. CDI- Items were moved to walk in to finish cooling process.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed rice and cole slaw cooling inside of walk in unit in tightly sealed container not allowing airflow. Observed items attempting to cool inside of prep unit, which isn't possible due unit limitations. Prep units are not design to cool foods due to constant use and open air environment. Foods were removed from prep unit and placed in walk in freezer to cool at a faster rate. Foods were broken down in to smaller portions to vent and cool at a faster rate.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged tiles in front of walk in cooler in the back of the building. Repair as needed.

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 plastic containers and metal bans with build up still left attached and a greasy film. This dishes were moved to 3 comp sink to be washed, rinsed, and sanitized again.

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 Observed pico de gallo drop 0F after 30 minutes of cooling time. Pico de gallo was divided into smaller portions and placed inside of freezer to cool.

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 rotisserie chicken stored inside of warmer at a temperature of 129F. Observed creamed corn inside of kettle at temperature of 117F. Creamed corn was moved to the stove to be reheated. Chicken was reheated to 182F. Creamed corn was reheats to 176F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items inside of the prep unit above the proper cold holding temperature of 41F or below. Foods observed include lettuce(44F), Pico de Gallo(51F), cut cabbage and onion mix (59F). All of these items were previously prepared and placed inside of prep unit without fully cooling. Lettuce was ice bathed during the inspection and the rest of the items were placed inside of walk in cooler to cool at a faster rate.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed pico de gallo cooling inside of walk in unit in tightly sealed container not allowing airflow. Observed items attempting to cool inside of prep unit, which isn't possible due unit limitations. Prep units are not design to cool foods due to constant use and open air environment. Foods were removed from prep unit and placed in walk in freezer to cool at a faster rate. Foods were broken down in to smaller portions to vent and cool at a faster rate.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed a container of seasoning salted stored directly on the floor. Ensure that foods are stored at least 6 inches off the floor. Container was placed on shelving during the inspection.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed some damaged plastic containers that do not meet cleanability rules.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Additional cleaning needed to grease trap area to remove any grease that has spilled.

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 According to cooling parameters using the calculated rate and excel spread sheet in 52 minutes, the corn should be expected to cool by 28. 2F. When checked the corn only cooled a total of 21F. Corn will be divided into smaller portions to cool at a faster rate.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items inside of the prep unit above the proper cold holding temperature of 41F or below. Foods observed include lettuce(44F), Pico de Gallo(48F), cut cabbage and onion mix (47F). All of these items were previously prepared and placed inside of prep unit without fully cooling. Lettuce was ice bathed during the inspection and the rest of the items were placed inside of walk in cooler to cool at a faster rate.

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 Corn was not meeting cooling parameters due to the food being attempted to cool in a bulk amount. Corn shall be cooled down at a faster rate by separating foods down to smaller portions.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed a container of plantains stored directly on the floor. Ensure that foods are stored at least 6 inches off the floor. Container was placed on shelving during the inspection.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed shelves beginning to rust inside of walk in cooler during the inspection. Respray or replace to meet cleanability.

2-301.14 When to Wash - P Ensure that employees are washing their hands when they become contaminated. Observed manager and employee use bare hands to turn off faucet multiple times. Demonstration was given during the inspection.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed chemical sanitizing machine with a concentration reading of 0ppm after multiple washes. Ecolab was called. Food establishment must wash, rinse and sanitize dishes by hand until equipment is fixed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried kept under heat lamp for hot holding at a temperature of 102F. Fries were discarded during the inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed red beans and rice being stored inside of walk in cooler in bulk pan tightly covered during the inspection. Red beans and rice were uncovered and divided into smaller portions inside of freezer to cool at a faster rate.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a container of chicken stored inside of walk in cooler on the floor. Chicken was moved during the inspection to shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a container of rice & peas, and a container of rice that were 43 F in walk-in cooler. Items were cooked two days ago according to the date label. CDI- containers were denatured and discarded into trash.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed several spray bottles with chemicals that were not labeled. CDI- PIC labeled spray bottles.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean around gaskets on refrigerator doors, exterior of dish machine, and shelving in kitchen area. REPEAT (half point due to improvements).

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed loose lids and open doors on shared dumpster behind facility. CDI- doors were closed.

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. Repaint a/c vents in ceiling of kitchen area. Fill in gaps from floor to floor boards behind grill. 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. Clean floor behind grill in kitchen area. Clean splash from walls behind prep stations in kitchen area.

6-301.14 Handwashing Signage - C Observed no hand washing signage in female restroom. PIC stated that signage had been damaged but never replaced. CDI - PIC was provided with hand washing signage to display in female restroom. -1 point-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a plastic bin of raw chicken sitting on cart in kitchen area at 51F. CDI - PIC moved plastic bin of raw chicken to walk in cooler and was asked to leave chicken under refrigeration until time of cooking. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed reach in coolers and freezer in need of cleaning around gaskets and door openings. Recommend higher frequency and more thorough cleaning. -0.5 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone on prep table in cashier area. Recommend designating an area away from customer food for the storage of employee possessions. 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink and a box of doughnuts resting on food hot holding equipment in prep area. Recommend designating an area away from food utensils and equipment for the storage of employee food. -0.5 points

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine sanitizer empty . CDI changed sanitizer container and proper sanitizer concentration achieved.

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor damage near dish machine and wall damage in same area. Also wall and floor damage near rear door.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified manager on duty.

Repeat: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee bottled water on prep surface. CDI; drink relocated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside back walk-in cooler tacos at 44F, beans at 42F, slaw at 44F, and pupusas at 43F. Maintenance will be notified for repair. Directed to adjust thermostat on cooler. VR by 7/21/19

General Comment: 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 bags of slaw inside back walk-in cooler dated for 7/4 that had expired 7 days. CDI: discarded.

Repeat: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed 2 containers of cream corn soup cooling in prep sink with ice that had melted. According to PIC product has not been stored. CDI: more ice added to ice bath and chill stick was placed inside. Observed 10 pound pan of rice and beans cooling with lid on inside kitchen. CDI: rice and beans separated into shallow pans and stored inside walk-in.

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 a bucket of plantains on kitchen floor and a bag of chili peppers on floor inside dry storage room.

General Comment: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket with wiping cloths at < 50ppm. CDI: changed out to 50ppm.

General Comment: 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 utensils stored in 86F water.

Repeat: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal drinks stored on kitchen prep table. CDI: drinks relocated/discarded.

General Comment: 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed 2 spray bottles not labeled. CDI: labeled on site.

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 cream corn and rice and beans cooling in large batches. CDI: products were put on ice and stirred. Training provided on proper methods of cooling.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic food containers wet stacked on shelf.

Repeat: 4-501.11 Maintain equipment in good repair. Observed torn gaskets on prep flip top cooler. Observed under counter freezer in kitchen not working and shelving inside front walk-in cooler rusting.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site. CDI: CFPM showed up at end of inspection. 2-101.11 PIC shall be present during all hours of operation. -PF. Observed PIC not present at beginning of inspection. CDI: PIC showed up later on into the inspection.

General Comment: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered personal drink stored on dry storage shelf in kitchen and front of house. CDI: drinks were discarded.

Repeat: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cream corn in warmer reading only 126F. CDI: corn was reheated to 145F during inspection.

General Comment: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed bleach sanitizer bucket at front of house reading 10ppm. CDI: changed out and corrected to proper concentration.

General Comment: 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 utensils stored in room temperature water on cook line.

Repeat: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed some cutting boards with deep cuts. 4-501.11 Maintain equipment in good repair. Observed under counter freezer in kitchen not working and shelving inside walk-in cooler rusting.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed employee filling coffee pot up with water at kitchen handsink. CDI: employee addressed. Observed kitchen handsink blocked by trash can. CDI: trash can relocated.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw shrimp stored in bottom of prep cooler above ready to eat foods. CDI: storage order rearranged. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed dry good container uncovered and stored on floor in back storage room. CDI: by covering and storing off of the floor.

General Comment: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed yellow rice inside hot box at 112 deg F. All other food items inside were in complaince. CDI: yellow rice was reheated to 182 deg F.

Repeat: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed incorrect dates on pupusas stored inside grill cooler according to owner. CDI: dates were corrected and updated. Observed two dates on some products inside back walk-in cooler. It was determined that staff was not removing the old dates. CDI: old dates were removed. Observed two containers of pupusas dated 8/7 that has expired 7 days inside back walk-in cooler. CDI: by discarding.

General Comment: 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee handling food with bracelets and watch on.

General Comment: 4-501.11 Maintain equipment in good repair. Observed gaskets torn on prep cooler cook line. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed some cutting boards with deep cuts.

Repeat: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee drinks and pizza box stored on prep surfaces in kitchen. CDI: drinks and food relocated/discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Several foods inside walk-in cooler including pupusas, vegetables, curtido, slaw, and rice at 43 deg F therefore had expired 4 day date mark requirement. CDI: all products were discarded.

Repeat: 7-201.11 Store toxic materials to avoid contamination. -P. Chemical in spray can observed stored on shelf with packaged food and drink products. CDI: relocated to chemical area.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed salsa cooling at prep sink in ice bath but ice was melted and salsa was in large batch. CDI: ice was added and salsa was separated into 2 containers. Observed royal sauce cooling in walk-in while covered and stored in large batch. CDI: sauce transferred into ice bath and uncovered.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Digital food thermometer battery was dead. CDI: Another thermometer was provided during inspection.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Utensils observed stored in murky water at room temperature.

General Comment: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean fan covers inside walk-in cooler located at back of facility.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored uncovered on prep surface. CDI by voluntary discard.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed one container of raw meat stored above juice containers. CDI by correcting storage order.

7-201.11 Store toxic materials to avoid contamination. -P Observed chem bottles stored hanging of shelving containing single service articles. CDI by removal of chems to proper storage location.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth stored on prep surface. wiping cloth was quickly spotted by employee and removed to linen basket.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of plastic container above dish sink.

4-501.11 Maintain equipment in good repair. Observed rusting of some shelving in the dry storage area. improvement has been made and noted.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken stored over raw beef. CDI by correcting storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one cleaver with debris build up present on the blade. CDI by removal for recleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed many items in the walk in cooler holding around 49F. The walk in cooler is not holding temperature. CDI by voluntary disposal of all TCS items made before day of inspection and moving of all items made on day of inspection to second walk in cooler for rapid cooling and holding proper temperature. All items were measured at less than 45F before end of inspection.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed container of sugar at front drink station with no label.

4-501.11 Maintain equipment in good repair. Observed walk in cooler holding at 49F. Observed rust and chipping of walk in cooler shelving. 4-502.11(A) Maintain utensils in good repair. Observed damage to several scoops used for rice and beans.

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 debris on inside of gaskets.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw beef. CDI by correcting storage order.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed uncovered ice wand stored on soild shelf in freezer. Observed debris build up on containers stored as clean. CDI by removal for recleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomato in flip top measuring at 48F. CDI by voluntary discard.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed chicken dated 6/1 and beans dated 6/7 in walk in cooler. CDI by voluntary discard.

7-201.11 Store toxic materials to avoid contamination. -P Observed chemical bottle stored on prep top surface. CDI by removal to proper location.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on shelving in walk in cooler.

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

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 black debris on gaskets of walk in cooler.

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

Observed fish stored over chicken in walkin. CDI - moved during inspection. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.

Observed lettuce in container dated 1/20 cook stated that lettuce was cut today, ensure that pans are washed after use is finished and labels are removed. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf

Observed cut cabbage and onions that have hot water run over them, then placed in walkin to cool, covered and at 50 degrees, product was made the previous day. CDI - Discarded. 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 juice with milk in juice unit holding a 50 degrees, CDI - discarded. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed milk not date marked, lettuce in pan dated the 20th, cook stated that lettuce was cut today. 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 wiping cloths in front and back in sanitizer at concentration of less than 50 ppm. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Between 50 and 200 ppm bleach.

Observed one knife stored in flip top, lid closed on blade of knife. 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 single service clam shells stored with food contact side facing up on cart in kitchen. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.

Observed shelves in 3 door refrigerator damaged on ends. Observed gaskets damaged on 3 door refrigerator. 4-202.16 Nonfood-Contact Surfaces. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.

PIC stated that 3 compartment sink is set up was and sanitize. Sink must be set up wash, rinse and sanitize. 4-301.12 A sink with at least 3 compartments shall be provided for manually washing, rinsing, and SANITIZING EQUIPMENT and UTENSILS. Pf

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

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed small child walking in and around the kitchen and front service counter areas. Insure that children are not allowed into any of these or other food service related areas. CDI by PIC removing child.

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 employee start to cut a tomato using bare hands as a guide. EHS stopped employee and notified the person in charge. Employee was instructed to put on gloves. Insure that employees are wearing gloves when contacting any ready to eat foods such as diced tomatoes.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a spoon stored in the front service area handsink. Insure that items are not stored in the facility handsinks, as the sinks must always be accessible for handwashing. CDI by EHS moving spoon to the rear 3 compartment sink.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several unlabelled sauce containers in the prep reach in cooler.

4-501.11 Maintain equipment in good repair. Observed walk in cooler gaskets not creating a seal to the walk in cooler door. Walk in cooler will function much more efficiently with a seal created, as the cold air will not be able to readily escape. Facility should replace or modify the gaskets such that a seal is formed, to provide better temperatures in the walk in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed a bus tub containing utensils with debris such as cilantro leaves and bits of food stuck to the outside of the container.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed air filters in the hallway soiled with heavy dust/debris.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in the kitchen handsink towel dispensor. Paper towels were provided by employee. Insure that dispensors are filled when emptied.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear door in disrepair, allowing gaps large enough for insect entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed cockroach in the front handsink paper towel dispensor. Insect was terminated by EHS. PIC was able to provide proper pest management records. In

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 chicken stored in a pan with a heavily damaged lid. CDI by PIC discard of the broken lid. 4-501.11 Maintain equipment in good repair. Observed walk in cooler fans blowing out 47F air at beginning of inspection. Items in cooler were still below 45F. EHS recommended that PIC call a service technician to service the cooler. Technician arrived and assessed situation, EHS was able to verify that cooler is capable of providing 45F air before leaving facility. Items in cooler did not exceed 45F.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker residue on pupusa containers, observed dish machine accumulating scale/debris on the interior and exterior.

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

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 physical facility damage to rear door area, baseboards around the cooler, entry way into the kitchen.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed bathroom vents and hallway vents collecting large amount of dust. Insure that vents are cleaned frequently enough to prevent accumulation of debris.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee water bottle stored on an active prep surface.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed sanitizer bucket stored in the basin of the front handsink. Handsinks are not a storage area, use ONLY for handwashing purposes. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the kitchen or front server area handsinks. CDI by PIC restocking towels.

'3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored over various sauces and onions in the reach in, prep cooler. CDI by employee moving items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener blade soiled with residue. CDI by PIC moving item to sink for cleaning. 4-602.11(E)(4)(b) Interior of equipment such as ice machines and drink dispensing nozzles shall be cleaned at such a frequency that precludes the accumulation of residue/debris build up. Observed ice machine shield soiled with black residue.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several unlabelled containers of food throughout the establishment.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet wiping cloths stored outside of the sanitizer buckets throughout establishment.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed two gallons of milk stored in a non-ANSI certified cooler at the front server area. Do not store potentially hazardous foods in a unit designed to hold only commercially packaged, non-potentially hazardous beverages.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed covered employee beverage stored on cuttingboard at prep cooler. CDI drink was discarded.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed handsink in women's restroom only reaching 87F. CDI

/4-501.114 Maintain sanitizer at correct concentrations. -P Observed 2 sanitizer buckets at 0 ppm. REPEAT VIOLATION.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fries holding on tray beside frier at 112F. CDI fries 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 and cheese cooling tightly covered with plastic wrap and plastic lid. CDI items uncovered. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed lettuce cooling in flip top cooler.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on prep table above microwave. Observed wet wiping cloths used under cutting boards to stablize.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-ANSI certified scissors used to cut chicken. Observed 1 freezer and 1 cooler labeled "for the storage and display of packaged or bottled products only" with potentially hazardous items stored inside. REPEAT VIOLATION. 4-501.11 Maintain equipment in good repair. Observed rusted and peeling shelves in dry storage room. Observed walk-in cooler door in disrepair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food and grease debris building on surfaces throughout kitchen. Observed microbial growth on walk-in cooler gasket.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no hot water at handsink in women's restroom. CDI

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no waste bin at handsink in kitchen.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken floor tile in kitchen. Observed wall coving in disrepair in men's restroom. 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 food and grease residue collecting under equipment throughout facility.

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Observed several employees washing hands for 5-6 seconds. CDI by instruction.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink used for water dispensing. Water filter removed from handsink. REPEAT VIOLATION.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed one sanitizer bucket at <50ppm. CDI bucket refilled to proper concentration. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed scoop stored as clean with food residue. CDI PIC stated scoop was trash. Scoop was discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken and grilled chicken hot holding at less than 135F. See temperature chart for observations. CDI items discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items in flip top cooler and walk-in cooler above 45F. See temperature chart for observations. CDI items discarded. Facility discontinued use of prep flip top cooler and walk-in cooler. PIC stated repair company will arrive this evening. VERIFICATION REQUIRED. Observe facility serving salsa and potentially hazardous tomato sauce for multi-use at customer tables in reuseable containers. Facility must provide documentation stating salsa is not potentially hazardous or maintain salsa in temperature control and served in single service containers. VERIFICATION REQUIRED.

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 2 pans of rice in reach-in without date marking. CDI items labeled. 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 slaw holding above 45F. Slaw was date marked for 5/13. Items held at 41-45F must be discared within 4 days.

7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottle unlabeled in kitchen. CDI bottle labeled.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed dry food not in original packaging without label.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed facility cutting vegetables and cooling cooked chicken on 3 compartment sink. CDI items relocated. 3-307.11 Protect food from contamination sources not specifically noted by code. Observed tortillas stored in grocery bag.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans wet stacked. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed items stored on floor in dry storage area.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed sticker residue left on several containers. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed 2 coolers labeled "for bottled or packaged products only" with potentially hazardous products inside. REPEAT VIOLATION. 4-501.11 Maintain equipment in good repair. Observed flip top cooler/reach-in not maintaining food below 45F. REPEAT VIOLATION. Observed walk-in cooler at 55F. Observed split gaskets on 2 reach-in units. Observed rusted shelves in equipment throughout facility. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards deeply scored.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Facility could not provide correct color chart for test strips.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food and grease residue on equipment and shelves throughout facility.

5-205.15 Maintain a plumbing system in good repair.-P Observed handsink leaking in kitchen. 5-202.13 Backflow Prevention, Air Gap - P Observed spray arm spring broken at dish machine.

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 tiles broken near dish machine. 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 food and grease debris collecting under equipment throughout kitchen and drink storage area. 6-501.114 Maintaining Premises, Unnecessary Items and Litter - C. Observed unused frier and freezer stored in facility.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed several employee phones stored on prep surfaces and shelves in kitchen.

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Observed employee wash hands with gloves on and return to task without changing gloves. Wash hands following proper procedure. CDI by instruction.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink used for water dispensing. Water filter removed from handsink. Repeat violation.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee wash hands with soiled gloves on and return to task without changing gloves. CDI by instruction.3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above ready-to-eat tacos and chicken tenders. CDI raw chicken placed on bottom shelf.3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed several dry goods stored in open containers without lids.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed black residue in ice machine. Verification required on 12/5/14.

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 shredded chicken placed in reach-in cooler yesterday at 57F. CDI PIC voluntarily chicken was discarded. Observed slaw placed in walk-in cooler yesterday at 56F. CDI PIC voluntarily slaw discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several items such as shredded chicken, chicken soup, cheese, sauces, lettuce not date marked. CDI items labeled.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottles in kitchen. CDI items 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 shredded chicken and slaw cooling in large plastic containers. Observed cheese cooling covered. CDI cheese uncovered. Verification required on 12/5/14 to ensure proper cooling procedures.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several working containers of spices and oils unlabeled.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed pan used to store fried chicken stored on trash can beside frier. CDI pan moved.3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed papusa making station directly exposed to splash contamination from handsink. Install at least a 12 inch barrier or move prep area.

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 standing water at 80F. CDI utensils moved to dish area.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed 2 coolers labeled "for bottled or packaged products only" with potentially hazardous products stored inside. REPEAT VIOLATION.4-501.11 Maintain equipment in good repair. Observed split gaskets on 2 reach-in cooler doors and 2 reach-in freezer doors. Observed prep cooler not operating. PIC stated repair company will fix cooler by EOB today..4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2 deeply scored cutting boards.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food and grease buildup on shelves throughout facility. Observed food residue in gaskets and hindges of equipment.

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 food and grease buildup on floors and walls in kitchen.

6-303.11 Intensity-Lighting - C. Lighting shall be at least 20 ft candles at warewashing and handwashing areas. Observed lighting intensity to be 6.1 ft candles at warewashing area and 9.2 ft candles at handwashing area. Lighting intensity shall be at least 50 ft candles at food work surfaces. Observed light intensity to be 9.8-10.7 ft candles at work surfaces throughout kitchen.

5-205.11 Handwashing sinks may not be used for purposes other than handwashing. Observed handwashing sink in wait area used for dispensing drinking water. CDI filter was removed.

4-501.114 Sanitizer must be at proper concentration. Observed sanitizer too low in sanitizer buckets. Observed sanitizer too low in dish machine. CDI sanitizer buckets were refilled. Dish machine sanitizer bucket was changed.

3-403.11 When reheating for hot holding, food must reach 165F within two hours. Observed refried beans heating in hot holding unit. Beans were 108F. Beans were removed and rapidly reheated to 165F.

3-501.14 Ensure all potentially hazardous foods are cooled in 2 hours from 135-70F and within a total of 6 hours from 135-45F. Observed cabbage made 3/27 in plastic container in walk-in at 51F. CDI item was voluntarily discarded.

3-501.16 (A)(2) Potentially hazardous cold food must be held at or below 45F. Observed several items in flip top cooler above 45F. CDI items were moved to reach-in freezer to cool. Verification in 10 days to ensure items in flip top cooler are at proper temperature.

3-501.15 (B) Cooling of food shall be accomplished using rapid cooling equipment or in refrigeration/freezer units using shallow metal pans that are uncovered to allow product to cool in proper time range. Observed cabbage cooling in covered plastic containers. CDI product was voluntarily discarded.

3-501.15 (B) Potentially hazardous foods must be thawed under refrigeration, cool running water or as a part of the cooking process. CDI item was placed under cold running water.

4-901.11 (A) Air dry plans before using or stacking. Observed employee towel drying dishes. CDI by instruction.

4-205.10 Equipment must be used per manufacturer's instructions. Observed 2 coolers labeled "for bottled or packaged products only" with potentially hazardous products stored inside.

2-102.12 Certified Food Protection ManagerPIC (person in charge) must be a certified food protection manager. Observed no certified PIC onsite during inspection. Points will be deducted after 1/1/14.

2-401.11 Eating, Drinking, or Using TobaccoProperly store all employee drinks to prevent contamination of food or utensils. Observed an employee plate of food stored on the flip top cooler and a plate of employee food on the shelf above the flip top cooler used to store clean plates. Both were discarded.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationProperly segregate foods according to final cook temperature. Observed a pan of raw chicken partially on top of a pan of cooked pork inside the reach in freezer (moved).

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessProvide sanitizer during operating hours. Observed no sanitizer prepared at arrival. Sanitizer was prepared.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingProperly store all cold items at 45F and below (41F and below after 1/1/19). Observed shredded, ready to eat cabbage and cole slaw stored on the flip top cooler at 49F. Products were placed onto ice to allow for proper cooling.

3-602.11 Food LabelsFood packaged in a food establishment for customer self service shall be properly labeled in accordance with law. Observed cakes packaged in clam shells in a self service counter top cooler. Explained that these must be labeled or placed behind the counter for wait staff to hand to customers. If items are labeled, they should be labeled with the following: common name of the food, list of ingredients in descending order, weight, name of the place of business or manufacturer with address and names of any of the major food allergens if present (milk, egg, fish, tree nuts, wheat, peanuts and soybean or any derivatives of these items). Explained also that display cakes may be stored in the unit as long as they are marked for display only. These items were moved completely behind the counter.

6-202.11 Light Bulbs, Protective ShieldingProvide light shields and end caps for the dry food storage room.