LEMPIRA RESTAURANT

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handsink in kitchen or in women’s restrooms. Ensure all handsinks are properly supplied with a sign reminding staff to wash hands before returning to work. 0 pts.

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. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken being stored above raw steak in WIC. Observed raw pork being stored above RTE foods in soup prep. CDI - PIC corrected storage order. 0 pts. 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 all salsas in top of salsa prep holding above 41F during inspection. See temperature chart. Ambient in unit 40F. CDI - All salsas voluntarily discarded. PIC to track temperatures in top of unit to ensure it is able to maintain proper cold holding. Should unit fail to maintain TCS foods 41F or below, unit shall be serviced or replaced and all items shall be held on time. Repeat. 1.5 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 cooked yucca, cooked beans, and cooked cabbage cooling while in deep containers in insufficient ice baths during inspection. Beans and cabbage were not cooling sufficiently. CDI - All items moved to shallow pans in WIF. Beans and cabbage began cooling hastily. Repeat. 0.5 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roach on top of ice machine during inspection. More frequent or thorough pest control necessary. Repeat. 2 pts.

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed carrot in prep unit for use during inspection. Ensure all produce is washed prior to use. 0 pts.

4-901.11(A) After cleaning and sanitizing, equipment and utensils shall not be used until air dried or adequately drained before contact with food. 4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed various hotel pans wet stacked together during inspection. REHS observed employees attempt to use said hotel pans without being properly dried. Ensure all utensils are properly dried before being stacked or used. 0.5 pts.

5-205.15 Maintain a plumbing system in good repair. Observed floor drain in main kitchen area clogged during inspection. Repair necessary. 0 pts.

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 floor tiles and low grout lines in flooring near expo station, Repair necessary. Repeat. 1 pt.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed multiple employees handle raw proteins with gloved hands begin to handle clean utensils to work with RTE foods without washing hands and changing gloves. CDI - Employees washed hands and changed gloves. EHS coached on proper handwashing. 2 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed frozen french fries being held outside of temperature control during inspection. Fries were still holding below 41F. Observed chicken taquitos in stove prep holding above 41F during inspection. See temperature chart. PIC had stated they will remove french fries and chicken taquitos from temperature control for busy periods before placing back in refrigeration units. EHS recommended either discontinuing this practice or utilizing TPHC for these items. CDI - Fries placed back in freezer. Taquitos moved to WIC to rapidly cool. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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 cooked yucca cooling while in a deep plastic container inside of an insufficient ice bath. Yucca was not cooling rapidly. Various items observed cooling utilizing this method that were maintaining compliant cooling parameters. All other items observed cooling compliant. CDI - Yucca moved to WIF to hasten cooling. Yucca began cooling rapidly. All other items cooling moved to WIC to sustain proper cooling parameters. EHS coached PIC on more sufficient methods that may be used to cool. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple roaches and fruit flies in main kitchen area and dry storage area during inspection. More frequent or thorough pest control necessary. Repeat. 1 pt.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed various containers of food being stored on floor in main kitchen area and WIF during inspection. Ensure all food is stored at least 6 inches above the ground to preclude contamination. 0 pts.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple heavily damaged cutting boards being stored as clean during inspection. Repair or replacement necessary. Repeat. 1 pt.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no trash can at handsink in kitchen area. Ensure all handsinks are properly stocked with waste receptacles. 0 pts.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout lines throughout entire kitchen area during inspection. Repair necessary. Repeat. 1 pt.

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 date stickers on all of the cook line products for today’s date. PIC stated that these items were mostly cooked yesterday (4/15/25). CDI - Manager corrected dates to match all prep dates from the walk-in cooler.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed a can of RAID that is not approved for commercial kitchens. CDI - Manager voluntarily discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live cockroach.

REPEAT 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 one cup without a handle being used to scoop spices. Significant improvement from previous inspection.

REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a cutting board with deep cuts and stains. 4-501.11 Maintain equipment in good repair. Observed rusting shelves in the walk-in cooler. Observed two broken under-counter coolers. Parts to repair the coolers have been purchased. 4-502.11(A) Maintain utensils in good repair. Observed melted spatula and fryer basket handles.

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

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster lids and grease bin door. Dumpster lids have been broken off. PIC has submitted a request for a new dumpster.

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grouting and cracked tiles in the bar area, in front of grill and the mop sink. Significant improvement from previous inspection due to most areas being repaired.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed an open employee drink cup stored on top of the ice machine.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 3-302.11 (A)(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 bacon wrapped shrimp stored above lettuce, raw beef stored above cabbage, raw fish stored above cilantro, and raw chicken stored above cream in the walk-in cooler. CDI - Manager instructed employees to move all foods to the correct order.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning. -P Observed an employee washing dishes in the 3-comp sink and skipping the sanitizer step. CDI - Employee was educated and dishes were rewashed, rinsed and sanitized. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris and grease on the sides of the tortilla chip bins. Manager removed bins to be washed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken hot holding at 87 degrees. Observed a 75 degree container of queso. CDI - Chicken was refried to 165 degrees. Queso was voluntarily 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 73 degree chicharron’s attempting to cool in ambient air. CDI - Chicharron’s were brought to the walk-in freezer to rapidly cool.

REPEAT 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 food while wearing bracelets or watches.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths being stored on prep surfaces around the kitchen.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed several cups without handles being used to scoop spices.

REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a cutting board with deep cuts and stains. 4-501.11 Maintain equipment in good repair. Observed rusting shelves in the walk-in cooler. Observed two broken under-counter coolers. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a “household use only” blender.

REPEAT 5-501.17 Provide a covered waste bin in female restrooms. No covered trash can available. Manager stated that he purchased one and then it was broken.

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

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grouting and cracked tiles in the bar area, in front of grill and the mop sink.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed an employee turn off the faucet with bare hands after washing. CDI - Manager corrected her and employee rewashed hands.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a large light gap at the bottom of the back kitchen door.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed eggs stored in a container of ice in one prep cooler.

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

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 an ice scoop handle deeply submerged in ice.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed a basket of plastic spoons with the handles turned in different directions.

REPEAT 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 chipping paint on the food contact surface of a hand-held juicer. CDI - Items was voluntarily discarded. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a cutting board with deep cuts and stains. 4-501.11 Maintain equipment in good repair. Observed rusting shelves in the walk-in cooler.

REPEAT 5-501.17 Provide a covered waste bin in female restrooms. No covered trash can available.

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

REPEAT 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed low grouting in the bar area, in front of grill and the mop sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp stored above vegetables in the walk-in cooler. CDI - Items were moved to the correct order. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above ready-to-eat foods. 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 raw shrimp thawing in a prep sink. Observed an employee take a container of raw chicken and fill with water above the raw shrimp. CDI - EHS educated on cross contamination and employee moved to a separate prep sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Chorizo, Taquitos, Milk, and Salsa were 50-53 degrees in one under counter cooler. Items were voluntarily discarded. CDI - The unit was not working due to a breaker switch. Manager repaired during inspection and unit began working properly. Repeat. No escalation in points due to breaker switching off while deep cleaning.

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 intact ROP packages of thawed fish. CDI - Packages were cut open.

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 containers of spices next to the grill with no labels.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two live cockroaches during inspection.

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

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

4-101.19 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Observed heavily rusted shelves in the walk-in cooler. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one cutting board in front of hot holding equipment with deep stains and cuts. Repeat.

5-501.17 Provide a covered waste bin in female restrooms. No covered trash can available.

5-501.11 An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material. Observed the grease bin being stored on bare ground.

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 low grouting in the bar area, in front of grill and the mop sink. Repeat.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Tortilla chips placed in cardboard box. Chips discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Shredded cheese in prep top above 41F. Cheese placed in unit 30 minutes prior. Moved to walk in to quick chill. 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed a half of an avocado in flip top unit with sticker still on the outside. Through discussion with PIC, avocado had been used without being washed. EHS explained to PIC that produce must be washed prior to use and sticker must be removed.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at prep top heavily scored. Resurface or replace.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Max/min thermometer not working. PIC will contact EHS when repaired. No points deducted.

6-201.11 Floors, Walls and Ceilings - Cleanability (C) Areas of floor with worn grout.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored above cassava in the low reach in. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roach crawling near the prep top 1. Increase pest control visits.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at prep top heavily scored. Resurface or replace.

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 low reach in freezer in need of cleaning. Observed cold drawers in prep top 2 in need of cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout in kitchen throughout (near dish area, mop sink, front grill area). Observed missing tiles at drink area. 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.

2-101.11 (A) PIC shall be present during all hours of operation. -PF. Observed no certified PIC present when inspection began.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee eating in kitchen with plate and drink stored on counter where patron food is placed to carry to tables. Have separate place for employees to eat and take breaks that is not in area where food is placed or stored. CDI by moving employee food and drink to other location.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw meat in bag stored next to bags of French fries. CDI by moving beef to approved location For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed tortillas in hot holding with cloth towel in contact with tortillas. CDI by removing towel.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2-door refrigerator on cook line holding cooked corn, cooked beef, etc. at 43-45F. All food was discarded. Contact repair person for repair, call Health Department as soon as repair is made. Observed lettuce, tomatoes in prep refrigerator at 43F. These items were were placed into walk-in for proper cooling. Observed water with fat layer for adding moisture to beef in walk-in refrigerator at 43F, dated yesterday. As this has beef proteins, it must be properly cooled to 41F within 6 hours. CDI for this item by discarding it. 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 Assure that all items requiring date marking are properly marked with the date they are opened/cooked so that proper date for discard is noted. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large pan of cooked beef with tight lid in walk-in freezer. Temperature was 43F, but lid must be placed so that air gets to food quickly and brings food temperature down to 41F in appropriate time. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-204.112 (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 2 F in the intended range of use. -Pf. Observed no thermometer for measuring rinse temperature of dish machine. Checked machine and it is appropriately sanitizing. Oscar advises that he had purchased thermometer for dish machine but was unable to locate it now. He will look for it again and if he cannot find it he will purchase another one.

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 some containers of dry goods without labels. Staff will re-label containers.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet towels on counters. Keep all wet, clean wiping cloths in sanitizer to proper strength.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers. Do not nest or stack until all utensils are completely air dried.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed scarred cutting boards. Have scarred cutting surfaces planed smooth or replace scarred cutting boards.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed worker push items down into the trash can and then go back to washing dishes without removing gloves and washing hands. Corrected during the inspection (CDI) - Spoke with PIC and staff about washing hands between tasks that could contaminate hands.

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 debris in gaskets. Needs to be cleaned.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed cracked floor tiling in the kitchen.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed an employee during the inspection go inside of walk in cooler and return to cooking foods without washing hands or changing gloves in between tasks. Ensure that team members are washing hands in between the changing of tasks. CDI- Employee washed hands after REHS asked.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Hand washing sink shall be readily available and used for the sole purpose of handwashing only. Observed hand washing sink used to add water to cooking pan during the inspection. CDI- Person in charge educated cook on the appropriate used for hand washing sink.

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: 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 refried beans cooling inside of the walk in freezer at 56.5F. After 26 minutes refried beans only dropped a total of 1.1F. In order to meet cooling, refried beans would have had 3.12F. Observed lettuce not drop in temperature in 23 minutes. In order to meet cooling lettuce would have had dropped 2.76F. CDI-Ice was added to lettuce to cool at a faster rate. Refried beans were broken down in to smaller portions with plastic cover removed from the top of the beans.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed some items above temperature threshold of 41F or below. Items include shrimp in two places, crema, tomatoes, and tilapia.

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 a bulk amount of refried beans cooling inside of walk in freezer with plastic cling wrap attached. Observed lettuce stored with the lid on top. Ensure that foods properly cooling methods are being followed to allow foods to cool at a faster rate. CDI- Food was broken down in to smaller portions to cool at a faster rate.

6-501.111 Keep the premises free of insects, rodents, and other pests. Flies and roach observed. Be vigilant in efforts to further control the spread of pests.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed santiizer in the buckets at a concentration of 10 ppm. Sanitizer was remixed during the inspection to the correct concentration.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Food establishment currently does not have a thermometer or dish plate to measure the rinse temperature for dish machine. Verification required. No points due to REHS not mentioning in previous inspection.

3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P For more information please visit: http://meck.co/FoodSafety Observed shelled eggs stored inside of prep unit at temperature of 51F. CDI- Eggs were discarded during the inspection. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed lettuce and beef spare ribs in prep unit above temperature threshold at 42-43F. Lettuce and beef spare ribs were moved to walk in unit to cool.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed santiizer in the buckets at a concentration of 10 ppm. Sanitizer was remixed during the inspection to the correct concentration.

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 buildup left attached underneath grill and hood area. Recommended higher cleaning frequency.

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 build up attached inside of walk in cooler air returns. Ensure that returns are cleaned often enough to not become a source of contamination.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. PIC shall demonstrate managerial control by limiting rick factor violations. Observed a number of risk factor violations including handwashing, cold holding, cooking, cooling, and storing according to final cook temperatures,

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

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed an employee the inspection go outside and return without washing hands or changing gloves in between tasks. Ensure that team members are washing hands in between the changing of tasks. CDI- Employee washed hands after REHS asked. 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). Ensure that team members are properly following the correct hand washing procedure when washing hands. Observed an employee wash hands for less than 5 seconds. CDI- REHS asked employee to rewash hands during the inspection according to the correct hand washing procedure.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Hand washing sink shall be readily available and used for the sole purpose of handwashing only. Observed hand washing sink with a metal scraper stored inside upon arrival. CDI- Scraper was removed by REHS during the inspection.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw eggs stored above ready to eat cooked pork inside of reach in unit. CDI- Foods were reorganized according to their final cook temperature during the inspection by PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal pans and plastic containers with build up left attached. CDI- Metal pans and plastic containers were moved to 3 compo sink to be washed, rinsed, and sanitized again. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Sanitizer inside of 3 comp sink was observed too weak and tested at 0 ppm during the inspection. Sanitizer was remixed during the inspection and tested at 100 ppm.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed fried chicken cooked to a final cook temperature of 133F. New employee accidently pressed the tenders button on fryer instead of whole chicken. CDI- Chicken was reheated during the inspection above 165F.

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: 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 carrots inside of walk in cooler at 90F. After 31 minutes, carrots were observed only dropping 3F during the inspection. Carrots were broken down in to smaller portions and lids were removed to vent and help making cooling parameters.

3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P For more information please visit: http://meck.co/FoodSafety Observed shelled eggs stored inside of prep unit at temperature of 54F. Eggs were discarded during the inspection. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Cabbage was observed at 43F during the inspection. Cabbage was moved to walk in cooler.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf 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 bulk carrots in wic cooling with lid attached blocking air flow. Lid was removed during the inspection. CDI- Carrots were divided in to multiple pans during the inspection by PIC. Observed bulk chicken cooling since 14:30 at temperature of 58F. Bulk chicken was broken down in to smaller portions and placed in freezer to rapidly increase cooling process.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a noticeable amount of sunlight underneath back door. Provide weather stripping to prevent possible entry from insects.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed plantains stored on the floor in 2 different locations during the inspection. Plantains were moved on shelves during the inspection. 3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed salt inside of dry storage without lid to prevent possible contamination. CDI- Salt was covered during the inspection by PIC.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Effective hair restrains shall b wonr by all employees engaging in food preparation. Upon arrival observed food service employees preparing foods without hats or hairnets present. CDI- Food service workers put on hairnets during the inspection.

3-302.15 Wash fruits and vegetables prior to use. Observed a half of an avocado in flip top unit with sticker still on the outside. Through discussion with PIC, avocado had been used without being washed. EHS explained to PIC that produce must be washed prior to use and sticker must be removed.

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 cheese scoop utensil making direct contact with cheese during the inspection. CDI- Scoop was removed during the inspection and sent to dish area to be washed, rinsed, and sanitized again.

01.11 Equipment and Utensils, Air-Drying Required - C Observed bus pan containers wet stacked during the inspection. Food establishment shall implement pyramid stacking to effectively air dry dishes. Example shown

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with tight fitting lids, but the side doors were open during inspection. CDI- Dumpster doors was closed during the 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 damaged baeboard tile by hand wash sink by main cook line.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed an employee touch raw beef and change gloves without a hand wash in between then continue to work with ready to eat foods. Ensure that food service team members are washing their hands with glove changes and in between the changing of tasks. CDI- PIC asked food service employee to wash his hands during the inspection.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw chicken stored directly above shelled eggs inside of the walk in freezer. Ensure that raw meats are stored according to their final cook temperature. CDI- Shelled eggs was moved above raw chicken during the inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal pans and plastic containers with build up left attached. CDI- Metal pans and plastic containers were moved to 3 compo sink to be washed, rinsed, and sanitized again.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken in reach in unit at 47F. CDI-Chicken was recently prepared by PIC and moved to walk in cooler to fully cool.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Ensure that foods are being labeled if kept for subsequent days. Upon arrival, observed employees adding dates to foods inside of the walk in cooler.

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 salt, sugar, and flour all inside of bulk containers without label present to discern the difference in foods. CDI- Foods were labeled during the inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Effective hair restrains shall b wonr by all employees engaging in food preparation. Upon arrival observed food service employees preparing foods without hats or hairnets present. CDI- Food service workers put on hairnets during the inspection.

3-302.15 Wash fruits and vegetables prior to use. Observed a half of an avocado in flip top unit with sticker still on the outside. Through discussion with PIC, avocado had been used without being washed. EHS explained to PIC that produce must be washed prior to use and sticker must be removed.

01.11 Equipment and Utensils, Air-Drying Required - C Observed bus pan containers wet stacked during the inspection. Food establishment shall implement pyramid stacking to effectively air dry dishes. Example shown

4-501.11 Maintain equipment in good repair. Observed torn gaskets in some of the reach in units.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with tight fitting lids, but the side doors were open during inspection. Note: point deduction remained the same due to marked improvement in cleanliness of the area

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed an exposed light bulb with out cover, coating, or shield to protect the food if the bulbs were to break.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed cups without lids or straws stored out on preparation stations. Ensure that drinks are stored in a manner that prevent possible contamination. Discarded during inspection.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Ensure that food establishment is storing unwashed produce underneath washed produce. Observed unwashed peppers and other vegetables stored above ready to eat foods. Rearranged 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 Observed bulk container of ground beef at 90 degrees during initial walkthrough. After and hour and four minutes temperature read at 73. Food was not going to meet cooling due to the amount of food in the bulk container. Food was reheat then placed in ice bath in walk in cooler to cool at a faster rate.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage in hot holding well below temperature threshold at a temperature range of 115-130F. 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 ground beef stored in a bulk container inside of the walk in cooler. Food employees shall ensure that foods are broken down in smaller amounts to fully meet cooling. Ground beef was divided into smaller portions and placed in ice bath inside of walk in cooler.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees without proper hair restraints upon arrival.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths out on countertops during initial walkthrough. Wet wiping cloths were placed in chemical sanitizer during the inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up left attached to some gasket channels and the bottoms of reach in coolers/freezers.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash can inside of women's bathroom.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice in hand washing sink upon arrival to inspection. Ice was melted before handwashing.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed chicken inside of walk in unit stored over pork chops. Foods were reorganized during the inspection. Storage handout given during the inspection. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed foods fully cooled prepared days before without cling wrap or lid attached to protect foods.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several foods on the line above temperature threshold. (see temperature log) Foods were prepared and placed directly inside of unit or over-stacked. Foods in between 42-45F were cooled during the inspection. Foods above 45F were discarded during the inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed foods without date marks being labeled during walkthrough of inspection. Ensure that ready to eat foods are properly date marked for 7 days.

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 multiple products (Pico, tomatoes, lettuce, mozzarella, queso fresco, feta,) in the flip top prep unit holding above 41F, see chart. Through discussion with PIC, products were prepared this morning and put directly into flip top unit. Products were also thickly stacked in metal containers, above fill line. Foods were moved to walk in unit to fully cool

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout the kitchen. Be vigilant in efforts to further control the spread of pests.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple boxes of food stored on the floor during inspection. Observed multiple bus tubs of bananas stored on the ground in the walk in cooler. REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees without proper hair restraints upon arrival.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets stored on 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 handles making contact withsugar and ice during the inspection. Observed knives stored in between handwash sink and splash guard.

4-901.11 Equipment and Utensils, Air-Drying Required - C Observed bus pan containers wet stacked during the inspection. Food establishment shall implement pyramid stacking to effectively air dry dishes. Example shown.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Ensure that single service articles are stored inverted or with another form of approved protection. Observed single service containers left open- ended during the inspection. Inverted during the inspection.

4-501.11 Maintain equipment in good repair. Observed gaskets in reach in freezer visibly torn and need replacement. Gasket starting to peel in walk in cooler. PIC stated he is aware of the issue and has already ordered new gaskets to be installed. Observed invoice for ordered gaskets. No points.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash can inside of women's bathroom.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with tight fitting lids, but the side doors were open during inspection. Note: point deduction remained the same due to marked improvement in cleanliness of the area

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed packages of raw pre portioned burgers in the same box as ready to eat packages of ham. Observed tubs of raw chicken above raw beef in walk in. Observed a bus tub filled with bananas without a lid stored underneath multiple boxes of raw proteins. CDI- PIC moved raw meat so it was below all ready to eat products. PIC reorganized WIC during inspection. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed container of salsa without lid on floor in walk in cooler. CDI- tub was covered and moved.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed fried chicken coming out of fryer at 150F after PIC stated chicken was done cooking. CDI- PIC put chicken back in fryer until proper cook temperature (185F, see chart) was observed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed carton of eggs at 55F and container of milk sitting out at room temperature during inspection. PIC stated they only have products out briefly during breakfast service. EHS discussed the option of time as a public health control for these products in the future. CDI- products moved into cold holding units.

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 products (cooked beef, chicken tacos, tamales) without a date mark during inspection. Products were prepared over 24 hours ago. PIC stated products came from a backup supply in the walk in cooler and the dates did not follow the products. CDI- PIC properly labeled products with correct date from walk in cooler.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed multiple products (Pico, tomatoes, lettuce, mozzarella, queso fresco, feta, pickled onion) in the flip top prep unit holding above 41F, see chart. Through discussion with PIC, products were prepared this morning and put directly into flip top unit. Products were also thickly stacked in metal containers, above fill line. Observed large container of salsa prepared this morning cooling in the walk in cooler in a large bucket. After 1.5 hours, salsa remained at 56 degrees. CDI- products were moved from flip top unit to walk in cooler to rapidly chill. Products were portioned into smaller containers and unwrapped to rapidly cool. PIC placed ice into container of salsa to rapidly cool.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small bugs crawling on wall and prep units during inspection. PIC stated pest control had come last Thursday.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple boxes of food stored on the floor during inspection. Observed multiple bus tubs of bananas stored on the ground in the walk in cooler. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed multiple employees working with food while wearing jewelry and watches on hands and arms. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees without proper hair restraints during inspection. REPEAT

3-302.15 Wash fruits and vegetables prior to use. Observed a half of an avocado in flip top unit with sticker still on the outside. Through discussion with PIC, avocado had been used without being washed. EHS explained to PIC that produce must be washed prior to use and sticker must be removed. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal pans wet stacked throughout facility. Allow for equipment to air dry after cleaning. REPEAT

4-501.11 Maintain equipment in good repair. Observed gaskets in reach in freezer visibly torn and need replacement. Gasket starting to peel in walk in cooler. PIC stated he is aware of the issue and has already ordered new gaskets to be installed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food residue throughout reach in portions of flip units. Food debris has built up in tight crevices in the units. Observed black buildup behind faucets of handsink. Suggest more thorough cleaning in these areas.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with tight fitting lids, but the side doors were open during inspection. Note: point deduction remained the same due to marked improvement in cleanliness of the area.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer in three comp sink in excess of 200ppm. CDI - PIC drained sanitizer sink and refilled with chlorine sanitizer of 50 ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tongs, fry baskets, and spatulas stored as clean with heavy amounts of food residue and debris. CDI - Utensils were moved to dish machine to be washed, rinsed, and sanitized. -REPEAT- -3 points-

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 covered large plastic tubs of cooked beans in walk in cooler with a temperature of 50F. PIC stated that beans were cooked approximately 5 hours before inspection. CDI - PIC placed plastic tubs in ice bath with active stirring to rapidly cool to 41F or less. Recommend revising cooling methods for cooked beans, using ice bath method with active stirring, ice wands, or using smaller containers to aid in cooling. -0.5 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a large bag of rice stored on floor in dry storage area. CDI - PIC moved bag of rice to nearby shelving. -0 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working in food prep area without use of head covering. -0.5 points-

3-302.15 Wash fruits and vegetables prior to use. Observed container of avocado stored in flip top with stickers still attached to husk. Cut avocados were making contact with unwashed surface of avocados stored in container. -0 points-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a stack of metal pans stored as clean on shelving with pooled water gathered along edges. Store equipment and utensils that allows for air drying. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy amounts of food residue and soil in bottom of reach in freezers. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids open on dumpsters. Recommend keeping sliding doors and lids closed when not in use to prevent rodent and insect infestation. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed high amounts of litter and clutter in enclosure area. -0.5 points-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed bar hand sink without paper towels and soap. CDI- PIC provided paper towels and soap.

3-101.11 Safe, Unadulterated and Honestly Presented - P,PF- Observed a cut bell pepper with dark growth on it. CDI- PIC voluntarily discarded the item.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed a container of raw shrimp and bacon stored above a covered container of RTE chicken. CDI- PIC was able to properly change the storage order since no physical cross contamination was observed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- REPEAT- Observed large and small vegetable dicer soiled with food debris. Also observed several plastic containers and knives stored away clean according to PIC with food debris left on them. CDI- Items were moved to 3-comp area to be washed properly before the next use.

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

6-202.15 Protect outer openings of establishment from insect or rodent entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. - REPEAT- Observed flies in the out door storage area. Also observed back door fully closed with gaps.

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 RTE foods with diamond rings and watches being worn.

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

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 one handle scoop stored in cheese. Also observed bowls or containers without a handle being used in rice and sugar containers.

4-904.11 Kitchenware and Tableware-Preventing Contamination - Observed spoons, forks and knives stored with food contact surface up, whereas employees could touch.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. REPEAT- 4-502.11(A) Maintain utensils in good repair. 4-501.11 Maintain equipment in good repair. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf- Observed several portable cutting boards with deep cuts and grooves. Observed hand held strainer with several sharp angles and damaged wires. CDI- PIC voluntarily discarded damaged hand held strainer. Observed several cold hold drawers and prep unit non functional. EHS did not observed any foods in non functional equipment and all cold hold temps were 41F or below.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- REPEAT- Observed several cooler fan covers soiled with dirt build up.

5-205.15 Maintain a plumbing system in good repair.- Observed all sinks leaking when in use and not in use.

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 outside storage area floor damaged.

6-303.11 Intensity-Lighting - C - Observed no lighting in out door storage area. NOTE: Due to covid19 pandemic no signature occurred however PIC Oscar Hernandez was present during the inspection.

2-301.14 Wash hands before donning gloves and between gloves uses. When to Wash - P- Observed several food handlers not washing their hands between changing gloves, changing tasks (going in and out of walk-in cooler, taking trash out, coming from outside). Observed an employee handle soiled equipment and utensils then handle clean utensils. CDI- provided education on when to wash hands imeediately before engaging in food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed an employee fill a pot of water at kitchen hand sink. CDI- Education was provided. 6-301.14 Post a handwash sign at each handsink. - Observed bar hand sink without a hand wash sign.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Observed tomato slicer stored as clean in the storage area. Observed the equipment to make pupusas in need of cleaning. Observed the interior of the ice machine with black mold. -CDI- tomato slicer was rewashed and sanitized. Verification visit required 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior and panel of ice machine accumulating black mold.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed containers of refried beans, beans, beef broth, salsas made the day before temped at 45-62F inside the walk-in cooler. Observed the following foods made this morning at 6AM - Elote tamale, pollo tamale, frijoles chicken broth cooling parameters have not been met and were temped at 45F. Provided additional education to facility to ensure the cooling process is activitely being monitored and verification of products reach the proper temperature in the appropriate amount of time. CDI- Beans, beef broth, tamales were all volunarily discarded during the inspection. ITS issued for chronic violation noted in inspction history.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the following TCS foods above 41F: shredded lettuce, cabbage on the prep top cooler, appears that TCS foods exceeded the load lines. Shrimp and fish in the walk in cooler from yesterday above 41 as well. Foods were voluntarily discarded by PIC. VR will occur.

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 TCS foods in the walk-in cooler with incorrect dates, PIC stated that some that had the date of 6/25 were supposed to be dated 6/26. PIC corrected the foods incorrectly date marked. Provided additional education on proper date marking of TCS foods especially since a good amount were being cooled from the dat before. VR will occur.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer buckets unlabeled throughout the kitchen. CDI- PIC labeled all in use buckets of sanitizers.

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 container multiple containers of beans and tamales stored covered inside the walk-in cooler while in the cooling process. Temperatures were above 41F and did not meet proper cooling parameters. PIC voluntarily discarded items; additional education provided on cooling methods. REPEAT. VR will occur. ITS issued for chronic REPEAT violation

3-501.13 Use approved thawing methods. Observed frozen shrimp sitting out at room temperature. Properly thaw under refrigeration at 41F or less, under running water at 70F or below, or part of the cooking process.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in the back storage room. 6-202.15 Outer Openings, Protected - C Observed the back door open when I arrived to conduct my inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans being wet stacked at dish area. REPEAT

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service forks and spoons improperly stored with the food contact surface portion place in different directions.

4-101.19 Nonfood-Contact Surfaces - C Observed wiping cloths under cutting boards. 4-501.12 Cutting Surfaces - C Observed cutting boards heavily scratched and scored.

4-501.18 Warewashing Equipment, Clean Solutions - C Sanitizer was visibly soiled in the ware washing sink while equipment and utensils were being washed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed exterior of the microwave at the cookline accumulating food debris. Observed the interior of reach in coolers and cooking equipment in need of cleaning.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle in the womens restroom.

5-501.115 Maintaining Refuse Areas and Enclosures - C Observed area around the dumpster accumulating trash. Clean to prevent attracting pests.

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 HVAC vents in need of cleaning and paper towel despencer with food debris build up in need of cleaning. .

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed personal items (phones, purses) stored throughout the kitchen, food prep and warewashing areas.

Repeat: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.. Personal drinks observed stored improperly on/above prep surfaces throughout kitchen. CDI: drinks 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 41F. -P. Containers of refried beans recorded at 45F - 60F inside walk-in cooler from cooling night prior. According to PIC staff cooked and starting cooling beans at 12 midnight and left for the night. Education provided to facility to ensure the whole cooling process is being monitored to verify products reach-in proper temperature in appropriate amount of time. CDI: beans were voluntarily discarded. Containers of nacho salsa found at 52F inside walk-in after cooling last night. CDI: salsa was voluntarily 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. Large containers of beans and salsa stored covered inside walk-in cooler while in cooling process. Temperature > 41F and did not meet proper cooling parameters. CDI: voluntary discard; reviewed cooling methods and cooling poster posted in Spanish on walk-in cooler door given by inspector on previous inspection. Emailed cooling log help monitor whole cooling process. Continue to follow RCP. If cooling continues to be an issue on next inspection, intent to suspend will be issued.

General Comment: 3-501.13 Use approved thawing methods. Shrimp observed thawing impropery inside container with water. Shrimp moved to walk-in cooler.

General Comment: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. 2 containers of horchata stored on the floor inside the walk-in cooler.

Repeat: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wiping cloths not in use found on counter throughout kitchen .

Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed mutiple dishes including large plastic containers and metal pans wet stacked at dish area.

General Comment: 4-501.11 Maintain equipment in good repair. Rusted shelving inside walk-in and cooler 3. Stained containers observed used to store salsa. Observed leak in bottom of cooler 6. Repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards observed worn and gouged.

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. Some areas of kitchen still in need of regrouting.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal drink stored uncovered on top shelf above prep surface at dish machine and another drink stored above prep surface above clean dishes. CDI: both drinks were discarded.

General Comment: 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P. Observed employee only rinse hands then touch faucet handles without using a paper towel to dry hands. CDI: directed employee to stop; manager demostrated proper handwashing with EHS present; hands properly washed. 2-301.14 Wash hands after activities that contaminate them. -P. Observed same employee wipe nose with gloved hand then proceed to food prep without washing hands properly. CDI: directed employee to stop, change gloves, and wash hands properly.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside walk-in cooler cheese sauce, salsa picante, nacho salsa, black beans, refried beans, and pupusas > 41F (see temp chart). CDI: ice added to salsa; tech called; will be coming out to replace a part inside walk-in cooler. Observed inside reach-in cooler #4 tacos stacked inside at 44F. CDI: tacos removed and spread out in shallow portion. Observed inside cold hold drawer steak at 43F. CDI: product iced down. Observed inside cooler #6 mozzerella cheese, tomato slices, and pico > 41F (see temp chart). VR by 6/20/19

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 tacos inside cooler #4 stacked and covered during cooling process. CDI: product spread out into shallow portion. Observed inside cooler #6 sliced tomatoes that had been cut and placed directly inside top part of cooler. CDI: ice put on top. Facility has shown improvement since last inspection. Continue to follow risk control plan.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 2 buckets of sanitizer used for wiping cloths at 0ppm. CDI: changed out and refilled from proper concentration at 3-comp sink.

Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed mutiple dishes including large plastic containers and metal pans wet stacked at dish area.

Repeat: 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed some baseboard tiles replaced and floors that have been regrouted in kitchen. Still some areas in kitchen where floors need to be regrouted. Improvement noted.

Repeat: 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed inside walk-in cooler raw beef stored above pina colado drink. Inside cooler #4 oberved raw chicken stored above salsa. CDI: all storage order was rearranged. Improvement has been noted. Observed all food covered on this inspection.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. Observed high temp dishmachine only reaching 146F as indicated by outside thermostat and EHS's data plate thermometer. 3-comp sink was set up for wash, rinse, and sanitizing. Chemical company notified. VR by 3/1/19

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside walk-in cooler refried beans at 42F; baked chicken at 42F; cabbage at 42F. Cooler #6; cabbage at 44F, tomato at 44F. Observed inside cooler drawer steak at 59F. Discontinue use of cooler. Steak removed and transferred to working coolers. Repair company was called out. Shell eggs observed sitting on counter at 53F. CDI: moved to reach-in. VR by 3/1/19

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 3 containers of salsa, shredded cabbage, and molida inside walk-in cooler. CDI: dates were corrected. Risk Control plan needed. VR by 3/1/19

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 3 containers of salsa cooling in large batches while covered inside walk-in cooler.. Training provided. Cooling poster was given out last inspection. CDI: salsa separated into 4 batches on ice and ice added to product and stirred. Risk Control plan needed. VR by 3/1/19

General Comment: 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handlers not wearing hair restraints.

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

General Comment: 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floors in various areas of kitchen in need of regrouting.

Repeat: 3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw chicken stored above raw ground beef inside walk-in cooler. CDI: storage order rearranged. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several foods uncovered inside walk-in cooler and dry good uncovered inside back storage room. CDI: covered properly.

Repeat: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed pico de gallo, 2 containers of tamales, 2 containers of refried beans, beef, cheese, loroco, and bean pupusas all made yesterday inside walk-in cooler without at date. CDI: dated properly. 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 a container of potatoes inside walk-in cooler. CDI: date corrected.

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 3 containers of salsa cooling in large batches. Training provided. CDI: salsa separated into 5 batches on ice and ice added to product and stirred.

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 of salsa and soup stored on the kitchen floor.

Repeat: 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 plastic containers stored inside dry good bins used to dispense.

Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked on dish shelf. Much improvement noted.

Repeat: General Comment: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed small cutting boards had been discarded that were worn and with deep cuts. 4-501.11 Maintain equipment in good repair. Observed shelving rusting inside undercounter cooler in kitchen and walk-in cooler. Improvement noted.

Repeat: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed multiple employee drinks uncovered and covered stored above and on prep surfaces throughout kitchen area. CDI: drinks were either discarded/relocated.

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 employees turning faucet handles off with bare hands after washing. CDI: corrected; training provided; hands washed properly. 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P. Observed employee at dish area handling soiled dishes then handling clean dishes without removing gloves and washing hands. CDI: employee addressed; hands were washed. 2-301.14 Wash hands after activities that contaminate them. -P. Observed employees return to work from back door without washing hands. CDI: employees addressed; hands washed. 2-301.15 Only wash hands in handwashing sink. -PF. Observed employee wash hands at 3-comp sink. CDI: hands were washed properly at handsink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw beef stored above limes inside walk-in cooler. CDI: storage order rearranged. 3-302.11(A) Separate the different types of raw animal foods. -P. Observed chicken stored above beef inside walk-in cooler and reach-in cooler inside kitchen. CDI: storage order rearranged. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed foods uncovered inside walk-in and dry goods uncovered in back storage area. CDI: all items were covered.

General Comment: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed ice machine with build-up. CDI: cleaning process started.

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 no date on beef that was made yesterday inside walk-in cooler. CDI: properly dated. Observed products incorrectly dated for 8/28 inside walk-in cooler. CDI: properly dated to today 8/29. Improvement has been noted on items being dated properly.

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 several foods cooling in large containers containing large batches including tamales, beans, tomato sauce, etc. CDI: all products moved to one of the safe cooling methods were products can cool rapidly.

General Comment: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in kitchen. Ensure back door stays closed and not left open for long periods of time.

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

Repeat: 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 bowls and containers being used to dispense dry good products.

Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans and containers wet stacked on dish shelf.

Repeat: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Worn/gouged cutting boards observed in kitchen to be used. Some cutting boards have been replaced. 4-501.11 Maintain equipment in good repair. Observed rusted shelving inside walk-in cooler and reach-in coolers in kitchen.

General Comment: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris on shelving inside walk-in cooler.

General Comment: 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both side doors open to dumpster. Observed one lid open and the other lid missing. Observed grease container lid open.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Multiple drinks observed stored on and above prep surfaces throughout kitchen. CDI: by discarding

Repeat: 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. 2 containers of hot salsa at 74 deg F, ground beef at 49 deg F, and regular salsa at 56 deg F cooled from yesterday in walk-in all stored in large batches and covered. CDI: by discarding all products.

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 products including ground beef, pork, yuca, and salsa all made yesterday without proper date in walk-in cooler. CDI: by properly dating/discarding. Observed 3 tubs of tamales made on 5/15 without a date in walk-in. CDI: by providing proper date.

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. Several foods inside walk-in cooling in large batches and while covered. CDI: discussed proper cooling methods; all products separated into smaller batches, stirred, uncovered, and placed on ice.

General Comment: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed on bleach sanitizer bucket too strong for FCS; bleached out test strip. CDI: 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 bowls stored in mutiple dry good products used as scoops.

Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Plastic and metal pans wet stacked on dish shelf.

General Comment: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Worn/gouged cutting boards observed in kitchen to be used. 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 plastic food containers with cracks on edges.

4-501.111 Manual Warewashing Equipment, Hot Water Sanitization Temperatures - P Observed heat sanitizing dish machine unable to reach proper sanitizing temperature at time of inspection. Technician dispatched advised that dishes could be washed rinsed and sanitized in three compartment sink tonight only . 1 day verification.

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 tacos cooling in walk in cooler in too great of volume to meet cooling parameters. CDI changed cooling method.

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 tacos in walk in cooler cooling tightly covered and in too great of volume. CDI split into numerous pans and uncovered and proper cooling was achieved.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans on clean drainboard.

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

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

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp over yucca in prep unit 1 . CDI reordered storage. 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw beef stored over raw fish in walk in . CDI reordered storage.

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 two bus tubs of beans, and one bucket of salsa at 44 degrees stored greater than 4 days. CDI discarded products.

4-501.11 Maintain equipment in good repair. Observed gaskets throughout facility 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 missing tiles at rear door. - 0 points-

2-301.14 Wash hands after activities that contaminate them. -P Observed employee handling raw eggs and then go to ready to eat foods and plates without handwash or glove change. CDI Instructed on proper handwashing and employee washed hands and changed gloves.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no Parasite letter for fish and shrimp listed as served undercooked on menu on file at facility. 10 day verification required.

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 , salsa , beans held greater than 4 days at temperatures between 41 and 45 degrees. CDI discarded products.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility using QAC sanitizer and no test kit available. 10 day verification required.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in walk in with rust and food debris buildup, faces of equipment and floors of reach ins in need of cleaning.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed handsinks in mens and womens restrooms could only reach 74 degrees. Verification required by 02-03-17.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed numerous foods stored in walk in uncovered . CDI had PIC cover foods that were not cooling.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed chicken in walk in cooling at insufficient rate to meet cooling parameters. CDI changed cooling method.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Chicken cooling in too great of volume per surface area. CDI split into 4 seperate smaller pans and proper cooling was achieved.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards on prep units in need of replacement or resurfacing and portable cutting board being used to cut beef in need of replacement or resurfacing. -0 points-

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed frying pan stored in grill area handsink at time of inspection. Insure that utensils and other items are not stored in handsinks, as handsinks are only for washing hands. CDI by PIC removing item to the 3 compartment sink area. Verification of proper handwash station procedure required by 9/7/16

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chorizo and raw chicken stored over items such as milk jugs and cocktail drink mix in a prep cooler. Insure that raw items are stored properly, on the shelves lower than any ready to eat items. CDI by PIC moving chicken to the bottom rack, and moving the chorizo. 3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed chile relleno stored in the freezer with no covering. CDI by PIC providing wax paper cover. Insure items are always kept protected in storage by using lids or covering. Verification of proper storage required by 9/7/16

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of nachos stored on the floor near the fryer. CDI by PIC placing a rack underneath the container. Insure that food products are kept at least 6 inches off the floor at all times.

4-502.11(A) Maintain utensils in good repair. Observed multiple pair of tongs with damaged plastic handles. Insure utensils are kept in good repair.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed beans and various pieces of vegetable matter in the prep area handsink. Do not empty or rinse any utensils or spoons in the handsink. CDI by employee cleaning the sink. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign in the mens bathroom. CDI by EHS providing sign.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed hamburger patty and raw eggs stored on the higher shelves of the prep units, over items such as potato empanadas and french fries. CDI by PIC moving items. Insure that proper storage order is observed in the prep coolers.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed can opener heavily soiled. CDI by PIC removing item and placing it in the 3 comp sink area.

4-501.11 Maintain equipment in good repair. Observed burnt handles on utensils, observed damaged bus tubs, observed gasket on the raw beef cooler damaged and in need of repair. Utensils and bus tubs discarded.

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 loose backflow device at the rear canwash. Item was secured by PIC.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outside dumpster doors open. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed large amount of full garbage bags piled in the waste areas. PIC stated that garbage pick up would be later in the day.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed dry goods under prep line not covered or protected. CDI lids were added to containers.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed one sanitizer bucket in bar at 0ppm. CDI bucket was refilled and tested at proper concentration.

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

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one employee wearing a watch. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee without hair restraint.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled wiping clothes and wiping cloths stored on employee aprons.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans 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 gaskets and equipment collecting grease and food residue. REPEAT VIOLATION.

5-205.15 Maintain a plumbing system in good repair. Observed towel tied around faucet to prevent leaks. REPAIR/REPLACE FAUCET.

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 floors and walls collecting food and grease residue. Observed standing water between tiles. REPEAT VIOLATION .

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed 3 servers handling soiled dishes enter kitchen then immediently begin preparing to-go plates and handling plates. CDI employees instructed to wash hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at handsink in bar. CDI papertowels added.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon and raw shrimp stored directly above milk and ready-to-eat chicken in prep reach-in cooler. CDI items rearranged. REPEAT VIOLATION.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed taco frier basket stored as clean with food debris. CDI item moved to dish area. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine and can opener soiled.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed several containers of papusa prepared yesterday in walk-in cooler above 45F. CDI papusa' were voluntarily discarded. VERIFICATION REQUIRED.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken in frier basket below 135F. CDI chicken was voluntarily discarded. Observed fried plantians hold out of temperature control. CDI plantains voluntarily discarded. See temperature chart for temperature observations. VERIFICATION REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shrimp, lettuce, fish, heavy cream and papusa' above 45F. CDI items voluntarily discarded. See temperature chart for temperature observations. 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 tamales, salsa, dressing and horchata not date marked. 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 papusa prepared yesterday (7/5) in walk-in cooler above 45F. CDI items voluntarily discarded. 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. Lettuce was above 45F. CDI lettuce placed on ice to rapidly. Lettuce retested at 41F at end of inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout establishment. REPEAT VIOLATION

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on prep surfaces, under cuttingboards and on employee aprons. CDI wet wiping cloths placed in santizier solution between uses.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed 3 employees towel drying utensils. CDI utensils rewashed to apply to air dry.

4-501.11 Maintain equipment in good repair. Observed rusted shelves in equipment throughout facility. REPEAT VIOLATION. 4-502.11(A) Maintain utensils in good repair. Observed frier basket and spatula in disrepair. CDI items discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelves, gaskets, handle of equipment and cooler/freezer bottoms soiled with food and grease residue. REPEAT VIOLATION.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash can at handsink in kitchen and bar. REPEAT VIOLATION.

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 under equipment throughout facility. Observed standing water on floor throughout kithcen. REPEAT VIOLATION.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed 2 light shields broken in 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 ventilation intake collecting debris above prep table. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal cell phones stored on prep table.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed 2 employees don gloves without washing hands. CDI by instruction.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed sanitizer bucket stored in bar handsink. CDI bucket removed from sink. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign posted at handsink in bar. CDI sign posted during inspection. REPEAT VIOLATION.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed shelled eggs stored directly above beef. Observed raw beef stored direct above milk in prep cooler. CDI items rearranged. REPEAT VIOLATION.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed 1 sanitizer spray bottle and one sanitizer bucket <50ppm. CDI bucket and bottled were refilled and tested at proper concentration.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pot of beans on stove beside papusa station at 106F. CDI beans were discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut cabbage, 3 containers of cheese, sour cream, eggs, lettuce, tomatoes and 3 containers of salsa above 45F. CDI items were discarded. REPEAT VIOLATION. VERIFICATION TO ENSURE PREP COOLER ARE MAINTAINING AT PROPER TEMPERATURES. DO NOT USE FLIP TOP COOLERS UNTIL UNIT CAN MAINTAIN FOOD BELOW 45F. USE THERMOMETER TO TEST FOOD MORE FREQUENTLY.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed backdoor of kitchen open. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and fruit flies throughout facility. REPEAT VIOLATION.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers wet stacked above 3 compartment sink. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed prep/flip top cooler and salsa cooler not maintaining food items below 45F. Observed rusted shelves in walk-in cooler and equipment throughout facility. REPEAT VIOLATION.

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 collecting on equipment ledges, handles and shelves throughout facility. REPEAT VIOLATION.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed handsink in kitchen without waste bin.

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 standing water on floor throughout entire kitchen.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed one employee purse stored on prep shelf. Observed another employee purse stored on prep shelf above prep table. CDI items moved.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored uncovered above prep/flip top cooler

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 employees wash hands in cold water, without soap and for less than 15 seconds. CDI instructed employee to wash hands properly.

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 touching ready-to-eat tortillas. CDI tortillas were discarded.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed handsink in kitchen without hand soap upon beginning of inspection. CDI employee added soap. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign posted at bar and restroom handsinks. CDI provided signage to PIC.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp and raw bacon stored directly above tomato sauce. Observed raw beef stored directly above milk and sausage. CDI items rearranged.

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 2 plastic containers of . . tamales prepared yesterday in walk-in cooler at 56F. CDI tamales discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed plantains in frier basket at 77F. CDI plantains discarded. Observed egg mixture holding out of temperature control at 112F. CDI egg mixture discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tamales, slaw, mozzarella cheese, tomato/guacmole mixture, 2 containers of salsa and milk above 45F. See temperature chart temperature observations. VERIFICATION REQUIRED TO ENSURE PREP COOLERS ARE OPERATING PROPERLY.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 containers of sanitizers not 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 2 plastic containers of tamales prepared yesterday in walk-in cooler above 45F. Tamales were tightly wrapped in aluminum foil.

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 bulk storage and working containers not labeled.

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

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 1 employee wearing 2 rings and another wearing a bracelet.

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 utensil stored in soiled water at 76F near papusa station. Observed tongs stored on oven door.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans stacked wet above 3 compartment sink.

4-501.11 Maintain equipment in good repair. Observed split gaskets on equipment throughout facility. Observed condensation leaks in salsa and sandwich coolers. Observed rusted shelves in equipment throughout facility.

4-501.16 Do not use a warewashing sink for handwashing. Observed employee wash hands in 3 compartment sink. CDI by instruction.

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 collecting in gaskets, on shelves throughout facility and walk-in cooler walls.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water only reaching 82F in 3 comp sink, prep sink and all handsinks. CDI PIC corrected issue by turning on pilot light. VERIFICATION REQUIRED.

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 and wall coving in disrepair in several areas. Observed tile grout missing near dish machine and hot water heater allowing standing water between tiles. 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 under equipment throughout facility.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink with no cover sitting on top of sandwich prep shelf over sandwich prep area.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed several employees changing gloves without washing hands. PIC instructed hand washing.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed large pot sitting in only hand sink in kitchen. Also observed red sanitizer bucket sitting in sink at bar with hand soap. Ensure handsinks are kept accessible for handwashing.

4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Observed dirty dishes stored on clean drainboard with 3-compartment sink set up for wash, rinse, and sanitize to wash dishes. Dish washer operating the dish machine removed dirty pans that he placed there to hold while waiting on dish machine to complete cycle.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer bleaching out test strip. Re-mixed sanitizer to 100ppm chlorine. 7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottle of windex sitting beside coffee pot with customer coffee.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several hot food items cooling in undercounter prep cooler near salsa tightly covered. Ensure that foods are vented and cooled in the walk in cooler. Prep coolers are not designed to cool hot foods.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked lexan food pans throughout clean dish storage area.

4-501.11 Maintain equipment in good repair. Observed split gaskets on several coolers throughout kitchen. Ensure equipment is maintained in good repair.

Generall Comment- 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 heavy food debris around large pot cooking area near kitchen hand sink.

4-601.11 Food contact surfaces shall be clean to sight and touch. Observed slicer stored as clean with cabbage residue from day before. CDI slicer was washed.4-501.114 Sanitizer must be at proper concentration. Observed sanitizer bucket in bar too low. CDI bucket refilled.

3-501.14 Ensure all potentially hazardous foods are cooled within 2 hours from 135-70F and within a total of 6 hours from 135-45F. Yucca, salsa, soup, vegetables, lettuce, cabbage placed in walk-in yesterday in deep plastic covered containers. All temperatures above 45F. Person in charge voluntarily discarded all containers.

3-501.16 Potentially hazardous hot food must be held at or above 135F. Observed beans stored on stove at 92F. PIC voluntarily discarded beans.

3-501.16 Potentially hazardous cold food must be held at or below 45F. Observed salsa, lettuce and cabbage in prep reach-in above 45F. CDI items placed in walk-in to rapidly cool. Recommended cooler should maintain lower temperature. Cool at 43F. Maintenance was contacted.

3-501.17 Ensure potentially hazardous foods that are ready-to-eat and held longer than 24 hours must be date marked. Observed numerous foods that meet the criteria not labeled. CDI items labeled.

7-102.11 Properly label all chemicals. Observed bottle labeled sanitizer filled with degreaser. CDI bottle relabeled.

3-501.15 (B) Cooling of food shall be accomplished by using rapid cooling equipment or in refrigeration/freezer units using shallow metal pans that are uncovered to allow food to cool from 135-70F within 2 hours and 70-45F within the following 4 hours. Potentially hazardous foods throughout facility were cooled using deep plastic covered containers. CDI person in charge voluntarily discarded items.

3-302.12 Once removed from original packaging, food shall be labeled. Observed bulk storage containers unlabeled.

3-304.14 In use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution between uses. Observed wet wiping cloths on counter.

4-501.11 Equipment shall be in good repair. Observed salsa cooler leaking water inside unit. Repair unit.

4-601.11 Nonfood contact surfaces shall be clean. Cleaning needed on equipment throughout facility. Observed food debris and grease buildup on all equipment and inside gaskets.

6-501.12 Floors, walls, and ceilings shall be cleaned as often as necessary. Observed food debris and residue appeared to be from day before.

Properly store employee drinks. Observed several bottles of water stored above food in two door cooler. One bottle partially open and leaking. CDI-drinks discarded.

Food employees may not contact ready to eat food with bare hands. Upon arrival, observed employee cutting and handling onions used for ready to eat salsa with bare hands. CDI-product discarded and educated.

Hand sink shall be supplied with soap and hand drying device such as disposable towels. No soap or hand towels for bar hand sink. Could not determine through talking to PIC if sink was used for dumping drinks or washing hands. CDI-supplied and educated about using hand sinks for hand washing only.

Properly store foods to prevent contamination. Observed several pans of food stored uncovered in multiple cold hold units and walk in cooler. Also observed raw beef stored over lettuce in cold hold drawers and raw shrimp/bacon stored over fried ready to eat pork fat. CDI-foods rearranged to proper storage order. REPEAT.

Manual methods of cleaning and sanitizing shall be effective. Observed sanitizing compartment of three compartment sink to be visibly soiled with food debris. Explained to PIC that sanitizer is ineffective when food particles are visible. CDI-sink emptied, cleaned and refilled.

Properly label chemicals. Observed bottle with clean liquid in a windex bottle. PIC could not determine the chemical inside.

.Rags used for food contact surfaces shall be stored in sanitizer. Observed several soiled wet wiping cloths stored on counters and not in sanitizer throughout facility. REPEATStore sanitizer buckets off the floor. Observed all sanitizer buckets stored on the floor.

Properly store in use utensils in clean place. Observed knives being stored in crack between handsink and splashguard.

Non food contact surfaces shall be clean. Cleaning needed on equipment throughout facility. Observed grease build up on equipment, spilled animal blood/food debris in bottom of stand up freezers and spilled sugar/salt on shelving.