DELI SALVADORENA

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored above cabbage inside the WIC. Observed raw beef stored above RTE salad (shredded lettuce/carrots) inside the WIC. CDI - Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed vegetable slicers (2) and large plastic containers stored as clean, with food debris present on the food contact surfaces. CDI - Items removed and placed at the 3 compartment sink. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed plantains being held on 4-hour TPHC, plantains not listed on Time procedures paperwork. CDI - Item added to written procedures. 3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed plantains held on 4-hour TPHC. Plantains were not on dry erase board or labeled with the 4 hour discard. CDI - Proper time stamp recorded.

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 foil wrapped chicken tamales at 50F at 11:03 AM, chicken tamales observed at 50F at 11:32 AM. No decrease in temperature over a 29-minute time span. CDI - Tamales separated onto pans and spread apart to allow rapid cooling. 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 .

6-202.13 Properly locate mechanical insect control devices. Observed mechanical insect control device stored directly above clean dishes at the back of the kitchen. Device will be moved to another location to prevent possible contamination. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed opening at the bottom of door near the public restrooms.

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 scoop handle submerged in rice inside container.

4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed plastic food containers stored inside the restroom.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Eggs measured 130F in hot holding. Tamales also measured 109F in hot holding. TCS foods in hot holding must measure at least 135F. CDI - Employee reheated both items to above 165F. 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 Cheese measured 73F in upright cooler. Also, cheese in front reach-in cooler measured 54-56F. Employee stated both items were prepared recently and were cooling down. Use walk-in cooler or walk-in freezer to cool TCS foods after cooking or preparation. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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. Container of raw chicken stored on shelf above boxes of raw beef in walk-in cooler. Do not store raw chicken above raw beef. 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 Small bags of cut cabbage and small containers of salsa for pupusas in front cooler measured 60-62F. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved items to freezer to cool. PIC will use TPHC for these items since they are pulled out so frequently. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 Container of cut cabbage measured 48F and was cooling in deep container in walk-in cooler. Use shallow pans or ice to cool large batches of cabbage. CDI - PIC added ice to cabbage until it was below 41F. 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 .

4-502.13 Single-use and single-service articles cannot be reused. Some single-use buckets being reused to store prepared food in walk-in cooler. Do not reuse single-use or single-service articles. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no certified food protection manager on site at start of inspection, while food prep was occurring.Repeat For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tamales and fried chicken wings holding below 135F. Items are held every day only for breakfast, from 7-11. CDI PIC placed items on TPHC. Observed pork ribs holding below 135F in the hot cabinet, item was quickly reheated to 165F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in WIC that had not been out of WIC holding above 41F. CDI PIC voluntarily discarded. WIC was holding all other items 41F and below. Observed coleslaw holding on the countertop for 1 hour, holding above 41F. CDI PIC placed back in WIC to quickly cool. PIC will take out only a small amount, place in metal container, and placed on ice to ensure coleslaw holds 41F and below. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed milk with no start time for TPHC. PIC and EHS discussed using block window times for all TPHC items during rushes. During low times, milk can be held 41F and below if it is a new container just opened and was started on time.See general notes for further TPHC information.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no certified food protection manager on site at start of inspection, while food prep was occurring. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 cut cabbage in WIC with incorrect date marks, stating a prep date of 2/24. PIC stated sticker was not removed from past batch of cabbage, and this item was prepared yesterday, 3/4. Observed house-made salsa with two date marks stickers on container (one for 2/20, one for 3/4). PIC stated salsa was made yesterday, and the old stickers on container of 2/20 was not removed. -CDI- PIC removed the incorrect date marks and properly labeled the foods. EHS and PIC discussed the importance of removing date marks when washing dishes and properly adding new date marks when foods are prepped. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 green tomato salsa and pupusa pork filling cooling too slowly. Green tomato salsa was cooling in WIC at a rate of 0F/min, in a large plastic container, covered tightly with lid. Pupusa pork filling was cooling in the RIC at a rate of 0.05F/min, wrapped tightly in a plastic bag. -CDI- PIC uncovered the salsa and placed both items in the WIF for rapid cooling. By end of inspection, EHS observed both items cooling at sufficient rates. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.12 (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 handle for scoop submerged in beans. -CDI- PIC removed handle from food.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee phone and water bottle stored on dry storage shelf over customer food. -CDI- PIC removed employee items. -REPEAT-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no certified food protection manager on site at start of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. -Observed coffee pot stored in handsink at front service area. -CDI- Coffee pot was removed.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. -Observed cooked chicken cooling from overnight in the WIC not meet cooling parameters. Chicken was observed at 43F. Chicken was stored in deep plastic container with lid. -CDI- PIC voluntarily discarded the item. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple blocks of queso duro in front lowboy above 41F. Blocks of queso duro towards back of lowboy were at 41F. Ambient temperature at front of unit was 45F. Ambient temperature at back of unit was 41F. PIC stated temperature rises due to frequent use during breakfast rush. Observed door opened frequently during inspection. PIC moved most blocks of cheese to WIC. PIC left few blocks of cheese in unit, to be used or discarded within one hour. PIC called for unit repair. Unit will not be used for cold holding until it maintains food temperature of 41F or below throughout unit. -3 day verification visit required- 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- Observed multiple foods (pork, salsa, spaghetti) cooked yesterday, lacking a date mark. -CDI- PIC properly added date marks. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 cabbage cooling too slowly in WIC. Cabbage was cut and combined with boiling water at 7:30am this morning. At 9:00am, observed temperature of 58F. At 10:00am, observed temperature of 57F. Cabbage was cooling at a slower rate than the minimum required rate of 0.12F/min. Cabbage was stored in large, deep plastic containers, covered with lid. Also observed cooked chicken not meet cooling parameters after cooling overnight in WIC. Chicken was observed at 43F, stored in deep plastic container with lid. -CDI- PIC placed cabbage in freezer, uncovered, for rapid cooling. PIC voluntarily discarded the chicken. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed boxes of canned tomatoes and bananas stored directly on ground in dry storage.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee phone and water bottle stored on shelf over food.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomit/ diarrhea plan. CDI- EHS left copy of plan. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink stored on cutting board. CDI- Discarded.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a whisk stored at the handwashing sink. CDI- Removed.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed large bins of sugar and salt without labels. CDI- Bins labeled.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed hole in screen door do not keep open until fixed.

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

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

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 roller cart in need of cleaning. Observed kitchen fan in need of cleaning.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed dishes in the handwashing sink. CDI- Removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken holding below 135F in the hot box. CDI- Chicken reheated (165F) on the stove. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several bags of beans and cheese in the walk in cooler holding above 41F. CDI- Items were within time/ temp parameters and placed in the walk in freezer on a sheet tray. EHS requires facility to complete a risk control plan for cold holding/ cooling. More details were emailed to the manager (see general comments). 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 .

3-501.15 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 bags of beans and cheese stacked in containers prior to being cooled to 41F.CDI- Items unstacked and placed in the freezer. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager until near end of walk through. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 tomato sauce that was cooked last night still cooling above 41F today. CDI: Product voluntarily discarded. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk on counter above 41F. CDI: Milk was moved permanently to TPHC. TPHC procedures filled out for milk, crema, and cheese (which was already held on TPHC). REPEAT VIOLATION Significant improvements as all units were properly functioning today. Items were held on counter and should be held on TPHC. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no procedures for cheese held on TPHC. CDI: Procedures were written during the inspection. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - REPEAT - Observed tomato sauce cooling in a large, deep plastic container from last night. Observed salsa cooling in a deep, covered container in the walk-in cooler. Observed beef and chicken cooling in deep containers after having been shred this morning. Observed individually wrapped tamales stacked on top of each other cooling tightly packed on a speed rack. CDI: All items were spread out into shallow containers and left uncovered. Tamales were moved to the walk in freezer. Future violations will result in a risk control plan and/or permit action. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some metal pans and bus tubs wet stacked on shelf in kitchen.

4-501.11 Maintain equipment in good repair. Observed both gaskets on front line reach in cooler split.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with both lids broken. Observed both dumpsters with open doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed excessive amounts of organic matter such as leaves and sticks as well as cardboard and trash in enclosure. Remove all debris to prevent pest harborage. NOTE: This is a shared dumpster.EHS encouraged PIC to reach out to landlord to have problems corrected.

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 minor dust build up on ceiling tiles near stove prep area.

6-303.11 Provide required lighting intensity. Observed lighting in prep areas such as the prep sink and prep table at 2-6FC of light. Provide 50FC of light in these areas.

2-101.11 (A) PIC shall be present during all hours of operation. - PF - REPEAT - PIC not present at beginning of inspection. - CDI - PIC arrived within 15 minutes of inspection starting.

6-301.14 Post a handwash sign at each handsink. - Observed no sign at handsink in employee restroom in back. - CDI - PIC posted signage.

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 chicken stored above raw pork in walk-in cooler. - CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 rice cooling at a rate of 0F/min in a covered, large, deep, plastic container in the reach-in cooler (see temperature chart). Also observed individually wrapped corn tamales stacked on top of each other cooling at a rate of .06F/min in a large, plastic bin in the walk-in cooler (see temperature chart). - CDI - PIC moved rice to walk-in freezer to quickly cool. PIC placed tamales in thin layers in shallow pans to quickly cool. Do not cool in reach-in cooler. - *NOTE: Points not escalated due to items still having time to meet required cooling parameters with adjustments to cooling methods. Full points will be taken at next inspection if cooling parameter violations persist. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed milk and cheese holding above 41F in lowboy unit up front. Ambient temperature of unit read 44-46F. Per PIC, items had been in unit for less than 4 hours. - CDI - PIC moved items to WIC to quickly cool. - Follow up visit required to ensure unit has been repaired for long term compliance. 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 - REPEAT - Observed beans and chicken prepared the previous day lacking date mark labels in the walk-in cooler as well as salsa verde prepared the previous day lacking a date mark label in the upright reach-in cooler in the back prep area. - CDI - EHS allowed PIC to date mark items with yesterday’s date. - *NOTE: Risk control plan may be implemented at next routine inspection if date marking issues persist. 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 - REPEAT - Observed salsa cooling in a large, deep plastic container in the walk-in cooler. Also observed individually wrapped tamales stacked on top of each other cooling in large, deep plastic bins in the walk-in cooler. - CDI - Education provided. PIC agreed to use shallow pans/sheet trays moving forward. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. - REPEAT - Observed metal screen door at back entry with holes present and not in good repair. Repair or replace door to discourage rodent or insect entry. - *NOTE: No point escalation due to no insect/rodent activity noted during inspection.

5-501.17 Provide a covered waste bin in female restrooms. - Observed no covered waste bin in gender neutral employee bathroom in back.

2-101.11 (A) PIC shall be present during all hours of operation. -PF PIC not present during inspection. Kitchen lead helped answer questions that were asked during inspection REPEAT CDI PIC arrived later in 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 salsa cooling at ambient room temperature. Employee stated that she prepared salsa around an hour and a half prior. Temperature was 109F. Observed large batch of stacked tamales and large container of beans in WIC cooling from the day prior. Tamales and beans were showing temperatures well above 41F. (See temp chart). REPEAT CDI: EHS instructed employee to reheat salsa to 165F and attempt cooling with another method. Employee voluntarily discarded tamales and beans. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed slaw being held on counter for service with temperatures above 41F. Employee stated the slaw had only been out for a couple hours. Observed portioned cheese in front low RIC with temperatures around 44F. PIC stated that cooler is opening very frequently during breakfast time. REPEAT CDI: Employee moved slaw to WIC to rapidly cool. EHS observed ambient temperature of 38F after cooler remained shut and was allowed to cool. PIC kept unit closed to allow for cooling of cheese. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed cooked chicken and some slaws in WIC without date mark that was prepared the day prior. Observed beans, cream sauce and pork without date marking in tall RIC. REPEAT CDI: Employee date marked items. EHS informed PIC that if date marks are missing during next inspection, items will have to be discarded.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed pupusa mix being held using TPHC without a time stamp. Employee stated the product was removed from the WIC at 7 AM. CDI: Employee labeled pupusa mix with 7:00 AM.

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 portion of cooked beef cooling in WIC. Cooling calculation indicated that cooling is inefficient. Observed deep plastic bin of tightly stacked tamales that had been cooling since yesterday with temperatures above 41F. Observed large, deep plastic covered bin of beans cooling from yesterday with temperatures above 41F. REPEAT CDI: Employee voluntarily discarded beans and tamales. Proper cooling methods discussed with PIC. Cooling cooked beef moved to WIF to rapidly cool. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed metal screen door at back entry with holes present and not in good repair. Repair or replace door to discourage rodent or insect entry.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed dry rice and dry beans stored in plastic bins with half the lids missing, leaving food exposed. PIC stated that the containers had lids that covered products prior. Points not escalated due to difference in issue.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in sanitizer bucket that had a chlorine sanitizer concentration of below 50 ppm. REPEAT CDI: Employee changed out sanitizer to correct concentration and stored a new cloth in it.

4-501.11 Maintain equipment in good repair. Observed one fan in WIF not operating. PIC stated that the fan is in the process of being replaced and already has a work order in for the replacement and service. EHS observed WIF holding temperature of 14F.

2-101.11 (A) PIC shall be present during all hours of operation. -PF PIC not present during inspection. Kitchen lead helped answer questions that were asked during inspection CDI by instruction from EHS

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no person on staff with ServSafe certification.

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 cooked rice, cooked potatoes, and a beef and vegetable stew in WIC that was made the day prior with temperatures above 41F. Observed salsa made almost two hours prior with temperatures above well above 70F. CDI: PIC voluntarily discarded products made the day prior and salsa was reheated to above 165F and put in shallow metal pan to start cooling in WIC. EHS provided education about cooling parameters.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed cooked short rib in HH box with temperatures around 103. Employee stated that the item had been reheated and placed there an hour prior. Observed cooked beef sitting on counter beside stovetop. Employee stated that it gets cooked and then sells within two hours. Employee was instructed to keep item at sufficient hot holding temperatures of 135F or above. REPEAT CDI: short rib reheated in oven to sufficient temperatures. cooked beef was placed back on stove to reheat, then hold hot.

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 slaw, raw beef and pupusa cheese filling sitting on counter and not in temperature control. temperatures were above 41F. Items had been out of refrigeration for a little over an hour. CDI: Employee placed items back in temperature control units to cool quickly. EHS provided education on holding temperatures. TPHC discussed with employee to hold pupusa mix for 4 hours and then discard in the future.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed multiple items in WIC without date mark that was prepared the day prior. CDI: Employee date marked items.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer in sink compartment with concentration over 200 ppm. REPEAT. CDI: solution was diluted to proper concentration.

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 . REPEAT. Observed salsa cooling in deep plastic tub with only one hour left to hit 70F an and cooked potatoes cooling from the day before in deep covered plastic tub. Observed pupusa mix made this morning cooling in deep, plastic tub in thick portions. pupusa mix had only fallen 1-2 degrees in an hour. Employee then spread out pupusa mix on thin sheet pans to cool rapidly. Cooling methods are not effective. CDI: Employee moved pupusa mix and salsa to WIF to quickly cool. Potatoes were discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of potatoes stored on the floor in WIC. REPEAT CDI: Employee placed food on shelf. Points not escalated due to difference in specifics of violation on last inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in sanitizer bucket that had a chlorine sanitizer concentration of below 50 ppm. CDI: Employee changed out sanitizer to correct concentration and stored a new cloth in it.

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 dust accumulating on vent covers in kitchen above prep and cook line. Keep clean.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw shell eggs being stored above RTE foods such as slaw and rice in WIC. Observed raw chicken being stored over RTE tamales in WIC. CDI: PIC corrected storage order and put raw foods on bottom shelf.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed two different pans of chicken and veggies in hot box with temperatures lower than 135F (see temperature log). PIC stated they were prepared around two hours prior. CDI: Employee reheated foods to 165F or higher.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a couple large plastic tubs of cut cabbage slaw in vinegar with a date mark of 11/22/22. Observed incorrect date marking of 12/01/22 on tamales that were made today. CDI: PIC voluntarily discarded slaws and corrected date on tamales.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer spray bottle and bucket with concentration over 200ppm. CDI: PIC diluted solution to 50 ppm.

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 multiple deep, covered containers of slaw cooling in WIC with temperatures between 44-46 and slaw in RI cooler cooling with temp of 60. Observed rice cooling in deep bus tub and covered with plastic wrap with temperatures of 73. PIC stated rice was prepared almost an hour and a half ago. Observed deep plastic container of tamales prepared today with temperatures of 44-45. PIC stated that tamales were placed in freezer to cool quickly and then placed in WIC. CDI: employees spread out slaws on sheet pans and places in WIC and WIF to cool rapidly. Rice was uncovered and put in WIF and occasionally stirred to cool quickly. Tamales were spread out in thin layers on sheet pans on speed rack and placed back in WIC. REPEAT

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed containers of flour and sugar without a label. CDI: PIC labeled containers with a sharpie.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed storage containers of dry rice and beans with covers missing and storage stacked on top. Cover food to prevent contamination.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. PIC on site did not have ANSI accredited certified food protection manager certification. CDI by instruction.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed chlorine sanitizer below 50ppm as measured by test kit. CDI, sanitizer refilled to required concentration.

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 large deep batch of cut cabbage cooling between 48-50 degrees F in deep covered containers. CDI, employees spread out cabbage on shallow uncovered pans and sheet pans to rapidly cool in walk in freezer and cooler.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some metal pans wet stacked on shelf in kitchen.

2-101.11 (A) PIC shall be present during all hours of operation. -PF - Owner not on-site due to appointment and stated other person in charge not working today. No PIC present during inspection. 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.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified PIC on-site during inspection. CDI by instruction.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed employee not able to demonstrate verbally knowledge of reportable illnesses during inspection and all symptoms. Observed no written employee health policy agreement provided during inspection. CDI by instruction. Operator stated that updated employee health policy information as well as 2017 NC Food code information in possession but not accessible to employees.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written vomiting and diarrheal procedure provided to staff. Operator on phone stated they have procedures but not accessible to staff and unable to demonstrate written procedures during visit. CDI by instruction. Repeat.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed box of raw chicken stored over container of cut cabbage. Observed box of potatoes stored on box of raw meat in walk in cooler. CDI, foods relocated for proper storage.

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 sugar and flour not labeled in white storage containers. Repeat.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet cloth used to stabilize cutting board.

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 - PIC certified not on-site at time of arrival. Designated PIC when not present not certified / unable to answer questions. CDI by instruction.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. PIC not certified upon arrival. CDI, certified PIC arrived during inspection.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed nontyhpoidal salmonella not identified on employee health agreement. CDI, new employee health agreement information emailed to PIC.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written vomiting and diahrreal cleanup procedure. CDI handout emailed to PIC.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed container of raw chicken stored over raw beef in walk in cooler. CDI, items relocated for proper 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 For more information on date marking please visit: http://meck.co/FoodSafety. Observed several food such as cooked tomatoe, cole slaw incorrectly dated with prep dated exceeding 7 days. CDI, foods voluntarily discarded by PIC. Observed hot dogs and chicken recently prepared yesterday according to PIC. Items date marked during inspection. Repeat.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed dry food ingredient not labeled by common name of food in white storage containers.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified PIC on site during inspection. CDI by instruction.

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 bean and cheese pupusa mix at 57 degrees F at 11:17am and at 56 degrees F at 11:38. Cooling parameter calculation indicated that method not effective at reaching required cooling parameters. Observed deep covered container of cheese cooling inside prep refrigerator. CDI, foods relocated to shallow pans in WIC to rapidly cool.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed fried yucca hot held on steam table at 109 degrees F. CDI, yucca relocated to reheat in oven. Time as a Public Health Control ( TPHC ) discussed as option for yucca.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed several foods not date marked in WIC such as tamale and chicken and slaw. Chicken and slaw prepared recently according to PIC and date marked. Tamales prepared from Tuesday according to PIC voluntarily discarded.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed sanitizer at 3 compartment sink and bucket above 100ppm chlorine. CDI, sanitizer diluted to required concentration.

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 bean and cheese pupusa mix at 57 degrees F at 11:17am and at 56 degrees F at 11:38. Cooling parameter calculation indicated that method not effective at reaching required cooling parameters. Observed deep covered container of cheese cooling inside prep refrigerator. CDI, foods relocated to shallow pans in WIC to rapidly cool. Repeat.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sour cream containers stored on ground in WIC. Repeat.

3-304.14 Wiping Cloths, Use Limitation - C - Observed wet wiping cloths used to stabilize cutting boards.

5-501.115 Maintaining Refuse Areas and Enclosures - C Observed trash around dumpster. Repeat. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left open.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed popusa filling and raw shrimp cold holding above 41F. PIC states popusa filling (pork and beans mix) was left out too long during popusa prep. PIC states shrimp will be cooked in 15 minutes. Observed ice on shrimp. Observed surface temperature of shrimp at 40F and internal temperature at 53F. CDI, shrimp and popusa filling cooked.

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 tamales cooling in tightly packed tall container. PIC states tamales were cooked at today at 7AM. CDI, tamales relocated to sheet pans and placed in walk in freezer.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed fish stored on floor at walk in freezer. CDI, item relocated.

4-602.13 Nonfood Contact Surfaces - C Observed black build up on outside of meal containers. Need cleaning or replaced.

5-501.115 Maintaining Refuse Areas and Enclosures - C Observed refuse around dumpster. Need cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled veggie slicers stored as clean. CDI, item removed for W/R/S.

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 41F. -P Observed salsa and cheese and bean filling cooling at slow rate. CDI, cheese and bean filling portions reduced and placed in shallow container. Ice added to salsa as an ingredient. Items reached 41F by end of inspection.

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 cheese and bean filling cooling in tightly packed bags and salsa cooling in deep covered container. CDI, cheese and bean filling portions reduced and ice added to salsa. Items reached 41F by end of inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed cockroach near handwash sink in kitchen.

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

Repeat: 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service utensils stored on floor.

Repeat: 2-101.11 PIC shall be present during all hours of operation. -PF Observed CFPM not present at the beginning of the inspection.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed employee unable to recite illnesses or symptoms. Employee had signed acknowledgement of employee health policy. CDI, PIC had illness/symptoms poster to put up for employees. Adivsed PIC to educate employees on symptoms and illnesses to report.

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 raw beef and bean filling for tamales cooling at a slow rate. CDI, PIC had employee start cooking the raw beef for service and bean filling moved to walk in freezer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed house made sour cream and two containers cooked marinated beef cold holding above 41F. PIC stated cream was made that morning and beef was from the previous day. CDI, cream moved to walk in to cool. Marinated beef discarded by PIC.

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 several TCS foods in WIC without date marking, including containers of cooked marinated beef. CDI, PIC had employee date mark foods.

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 raw beef cooling in deep bucket that was covered and tamale bean filling in tightly packed containers. Advised PIC on better cooling methods.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use utensils stored on floor.

Repeat: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed certified manager had went to the bank and was not present during beginning of inspection.

General Comment: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee bottled drinks stored on counter and inside reach-in cooler with customer food items. CDI: drinks were relocated to bottom shelf.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed dishes and utensils stored inside handsink upon arrival into the kitchen. CDI: items moved from sink.

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 salsa verde, opened pack of hot dogs, and cooked chicken inside reach-in that were prepared yesterday without a date. CDI: proper dates were placed on products. Improvement on date marking. Observed date marking was in compliance inside walk-in cooler.

Repeat: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed dry good containers not labeled. Labeled on site.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box fo beef stored on the floor inside walk-in freezer and observed food including bag of carrots stored on the food inside walk-in cooler.

Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stacked wet on front prep table. Improvement noted.

General Comment: 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 dust build-up on ceiling tiles in front of cook area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed manager show up 40 minutes into the inspection. No other employees were certified as a food protection manager. Was not able to accept the certification. REPEAT.

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 not wearing gloves while handling the bread at the front line. CDI-The employee stopped, and donned gloves.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed plantains, pork, and steak hot holding below 135F on the top portion of the stove. CDI-All items were reheated.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date labels on the food product in the walk in cooler. CDI-The items were properly dated.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed no label indicating the name of the product on the spray bottle filled with sanitizer. CDI-The spray bottle was 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 pupusa mix cooling with tightly covered lids and bags. CDI-Both items were removed to allow for proper cooling. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no labels indicating name of the product on the sugar and flour bins. The manager explained that the bins are new and they have not had them labeled yet. CDI-The bins were labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. Ensure pans are fully air dried prior to stacking. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee cell phone on the prep counter. CDI-The cell phone was removed.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC not certified upon arrival. CDI by instruction.

6-301.12 Hand Drying Provision - PF - Observed no disposable towels available at handwashing sink upon arrival. CDI, towels relocated close to handwashing sink. Operator stated dispenser will be hinstalled. 6-301.14 Handwashing Signage - C - Observed several handwashing sinks missing handwashing signs. CDI, handwashing signs provided.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw shell eggs stored over cilantro, raw chicken in packages stored with seafood and corn in prep freezer. CDI, foods relocated for proper storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed horcahta at 54 degrees F in dispenser. CDI, ice added as ingredient to cool and horchata cooled to 33 degrees F while on-site. 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 pupusa mix and bean and cheese mixture recently prepared and cooling in deep container in walk in cooler and deep covered container in prep refrigerator. CDI, employees transferred to shallow uncovered pans in walk in cooler per instruction. Repeat.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes and containers of food on ground in walk in unit.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean equipment being wet stacked.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed light out under hood ventilation system. Observed several shelves removed and operator stated new shelving to be installed. 4-205.10 Food Equipment, Certification and Classification - C - Observed large non food grade sterilite containers being used for food preparation.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC's Serv Safe certification has expired.

REPEAT VIOLATION 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed rice, chicharrones, tamales and yuca holding below 135F in the hot holding cabinet. CDI - items were reheated; see temperature chart. Verification required 4/27/2019.

General comment 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cheese, chicken tamales and raw pork holding at 44F and 45F in the glass door reach in cooler. CDI - items were removed and placed in other coolers to cool. Reminded PIC of the temperature change to 41F. Any TCS items found holding above 41F (that is not cooling) in the next inspection will result in points being deducted.

Repeat violation 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed a large amount of cheese/pork mixture for papusas, shredded beef and cole slaw cooling while covered in the reach in cooler. CDI -explained proper cooling methods; the beef was placed on the stove to be prepped, and the cole slaw and papusa mix were uncovered and split into 2 containers.

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

Repeat violation 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed a True glass door cooler in use that is labeled "for use with packaged food and drinks only". The cooler is not holding food at 41F. Replace the unit with an NSF or ANSI approved cooler and make sure it can maintain TCS food at 41F. 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the white arctic reach in cooler on the cook line and one on the white produce reach in cooler. The white produce reach in cooler also has a cracked door; repair/replace door so that it is smooth and easy to clean.

General comment 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed damaged floor tiles in front of the 3 compartment sink. PIC stated the remodel has been delayed due to a snag in the loan and all the rain. She stated that everything is good now and when the contractor finishes his current project in a week or 2 they will start on the remodel here; points not escalated due to remodel being scheduled.

Repeat violation 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed rice and beans in the steam table and yuca in the hot box holding below 135F. CDI - items were reheated; see temperature chart.

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 fish and beef cooling while covered in the reach in cooler. CDI - items were uncovered to facilitate cooling.

3-501.13 Use approved thawing methods. - Observed beef thawing in the prep sink but water was not touching the majority of the beef. CDI - explained proper methods and suggested different ways to do it correctly.

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the white reach in cooler on the cook line and the produce reach in cooler. Replace gaskets. Observed cracks on the door of the produce reach in cooler; repair/replace door. Observed a cracked prep sink; repair/replace sink. PIC stated they are about to go through a remodel and the sink and coolers will be replaced.

General comment 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed the lid and doors open on the dumpster. 5-501.115 Maintaining Refuse Areas and Enclosures - C - Observed trash build up around the dumpster; keep area clean.

General comment 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed missing floor tiles in front of the 3 compartment sink; replace tiles. PIC stated they are about to go through a remodel and the floor will be repaired.

3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw chicken stored above raw tilapia in the reach in cooler. CDI - items were rearranged correctly.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed pork and yuca holding below 135F in the hot box on the cook line. CDI - pork was reheated in the oven and the yuca was placed in a boiling pot of water.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a bottle of sanitizer unlabeled. CDI - bottle was labeled.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Observed a box of napkins and a box of to-go containers stored on the floor in the storage room. CDI - boxes were placed on shelves.

General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the reach in cooler beside the hot box. Replace gasket.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Bucket stored in front handsink by serving line. CDI - Bucket relocated.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw beef stored above slaw and salsa in reach in cooler. CDI - Raw beef relocated.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Beans off temperature control; yucca and beef in steam well; all holding below 135F. CDI - All reheated to 165F+.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Papusa mix made today stored in containers dated 1-18. CDI - PIC corrected date.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. On wet wiping cloth stored on prep table. CDI - Relocated to sanitizing solution.

4-501.11 Maintain equipment in good repair. Prep sink is broken at basin-drainboard joint. Repair or replace. Improvement from last 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. Replace water damaged ceiling tiles in kitchen area. Continue working to repair floors by three comp sink.

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 Tamales and papusa filling cooling in bags that are tied closed. CDI - Bags opened and products spread out to allow rapid cooling.

4-501.11 Maintain equipment in good repair. Replace torn gaskets on reach in coolers.

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. Replace water damaged ceiling tiles in kitchen area. Continue working to repair floors by three comp sink.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification. Certified manager arrived at the end on the inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Ribs, yucca, and plantains holding below 135F on steam line. CDI - All reheated and lids placed on containers to maintain temp. Reminded PIC about the option of TPHC for these items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Tamales cooling in large tied bag. CDI- Tamales removed from bag and spread out on sheet pans to finish cooling.

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. Rice scoop stored with handle contacting rice. CDI - Reinserted with handle up.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs and debris from sliding door track of cold display case.

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. Replace water damaged ceiling tiles in kitchen area. Continue working to repair floors by three comp sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Yucca and pork ribs holding below 135F in serving line steam well. CDI - Reheated to 165F+.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Block cheese and horchatta holding above 45F in glass door cooler at front. CDI - Both relocated for rapid cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple of live juvenile roaches near glass three door reach in cooler in kitchen. Continue working with pest control service provider to eliminate pests.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on reach in cooler doors. Replace. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent and is used according to manufacturers recommendations. Glass door drink cooler labeled "for use with packaged drink products only" used to hold cut block cheese and a bulk portion of horchatta. CDI - Items relocated due to cold hold violation (see number 20).

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. Replace water damaged ceiling tiles in kitchen area. Continue working to repair floors by three comp sink. 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. Clean food debris from floors to eliminate food sources for pests.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw chicken stored above ready to eat soup in reach in cooler. CDI - Cooler rearranged with chicken on the bottom.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Fried plantains and pork ribs holding below 135F in steam line. CDI - Items placed on TPHC for today. Discussed keeping the items on TPHC going forward as they are difficult to keep in temperature; TPHC form left with PIC.

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 Tamales that finished cooking at 6:30am placed in plastic bags that are tied closed, then placed in reach in cooler to cool. CDI - Tamales spread out on sheet pans in reach in cooler to cool.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloth stored on counter next to hand sink. CDI - Placed in sanitizing solution.

4-501.11 Maintain equipment in good repair. Replace split gaskets on reach in coolers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs from sliding door tracks of front display case.

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. Replace water damaged ceiling tiles in kitchen area. Continue working to repair floors by three comp sink.

3-302.11(A) Separate the different types of raw animal foods. -P Raw chicken stored on top of raw beef in reach in cooler. CDI - Raw chicken relocated to chest feeze with other aw chicken products.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Rice, cooked yucca, and stuffed tortillas holding below 135F in hot box. CDI - All reheated to 165F+.

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. Replace water damaged ceiling tiles in kitchen area. Continue working to repair floors by three comp sink.

6-301.14 Post a handwash sign at each handsink. No handwashing sign at hand sink in kitchen. CDI - Adhesive handwashing sign handout left with PIC to post.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Chicken as cool as 155F in parts as staff was removing from grill top to place in hot box. CDI - Chicken placed back on grill and continued cooking to 165F+.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Large blocks of queso cheese and a five gallon bucket of butter holding above 45F in a beverage cooler near the front door; ambient air temp in cooler is 53F. Also, the three door cooler in the kitchen is overloaded and ambient air temp is 51F. Many items made today are cooling in this cooler. CDI - Blocks of queso and bucket of butter discarded as they have been out of temp for and undetermined amount of time. Three door cooler emptied and coolers redesignated. Foods made today placed in one of three single door coolers formerly used for unwashed produce and non-tcs items like tortillas. Items made more than 4 hours prior discarded. VR - Will return within 10 days to verify cold holding temperatures.

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 Items such as slaw, and cheese for papusas cooling with lids on. CDI - Lids removed to promote rapid cooling.

3-501.13 Use approved thawing methods. Raw chicken thawing in bucket in prep sink. CDI - Water turned on to flow over product.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Kitchen staff could not locate thin probe thermometer. CDI - PIC brought one thin probe thermometer back to kitchen from serving line and instructed staff on how to use.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloths stored on prep table next to cutting board in kitchen. Relocate these to sanitizing solution.

4-501.11 Maintain equipment in good repair. Split gasket on produce cooler. Replace. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent and is used in accordance with manufacturer's intended use. Reach in cooler intended for packaged or bottled product only, used to hold blocks of queso cheese and large container of butter. CDI - Items relocated.

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. Missing floor tiles, heavily pitted floors, and water damaged ceiling tiles in kitchen. Repair/replace all.

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 Salsa prepared 3 hours earlier cooling and still at 78F. CDI - Discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Yucca red beans at the steam table and fried fish in the hot box all holding below 135F. CDI - Fish and yucca reheated to 165F+; beans stirred and returned to 167F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Milk in beverage cooler holding above 45F. CDI - Discarded as time milk has been above 45F uncertain.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Salsa cooling in 5 gallon bucket in reach in cooler. CDI - Discarded to due to cooling time violation. (see number 18)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live roach in dry storage room. Roach removed from facility; continue to work with pest control service provider to eliminate pests.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Sanitizer in bucket used to hold wiping cloths testing at 0ppm. CDI - Dumped and remade.

4-501.11 Maintain equipment in good repair. Replace torn gasket on produce reach in cooler.

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. Missing floor tiles, heavily pitted floors, and water damaged ceiling tiles in kitchen. Repair/ replace all.

2-301.14 Wash hands before donning gloves and between gloves uses.-P After handling the phone, one employee donned gloves without washing hands first. CDI - Reminded of rule; employee washed hands and donned new clean gloves.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Fried yucca holding below 135F on hot bar. CDI - Yucca placed in oven to reheat.

4-501.11 Maintain equipment in good repair. Gasket torn on produce cooler door and on reach in prep cooler in kitchen. Replace.

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 on the floor in the kitchen beneath the 3 compartment sink. Observed several stained tiles throughout the facility on the ceiling. Repeat. Work to repair is scheduled.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Light shield missing from light panel by back door. Replace.

6-301.14 Post a handwash sign at each handsink. No hand washing sign in women's room. CDI - Adhesive handouts left with PIC to post. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Gallon-size drink pitcher stored in the only kitchen handsink. CDI - Relocated to dish are for processing.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw chorizo stored above milk and cooked veggies in reach in cooler. CDI - Raw chorizo moved to bottom shelf. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed produce such as celery, carrots, peppers, and squash stored above cheese in produce cooler. CDI - Staff rearranged with correct storage order.

4-501.114 Maintain sanitizer at correct concentrations. -P Spray bottle of sanitizer reading 0ppm chlorine. CDI - Chlorine added; now testing at 150ppm.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Baked chicken and empanadas holding below 135F in steam well. CDI - Items removed and reheated to 165F+.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf No items prepared on previous days have date marks. PIC indicated that the facility has run out of their normal labels. CDI - All items correctly back dated. Discussed the reason and importance of date marking with PIC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Salsa cooling in five gallon bucket in reach in cooler, cooked beef cooling in deep container with lid on. CDI - Items separated into smallers portions to properly cool.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live roach in rest room. CDI - PIC removed the insect. Continue working with pest control service provider.

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. Salsa scoop stored with handle contacting salsa. CDI - Scoop removed and sent to dish area for processing.

4-501.11 Maintain equipment in good repair. Gasket torn on produce cooler door. Replace.

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 on the floor in the kitchen beneath the 3 compartment sink. Observed several stained tiles throughout the facility on the ceiling. Repeat. Work to repair is scheduled.

2-101.11 PIC shall be present during all hours of operation.-PF. PIC was not present at start of inspection. PIC arrived approximately 15 minutes after the inspection began. The PIC is needed in the facility to oversee all food handling and food related operations.

General Comment 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork still in sealed package stored above corn in the freezer. CDI - Freezer rearranged with corn on top and pork on bottom.

General Comment 4-501.114 Maintain sanitizer at correct concentrations. -P One sanitizer bucket testing at 0 ppm chlorine; all others at correct concentration. CDI - Chlorine added; verified via test strips.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Yucca root holding belowq 135F in hot box. CDI - Reheated to 165F+.

General Comment 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Puree corn in prep and whole raw chickens in prep both held above 45F. CDI - Much of the product moved to reach in coolers to cool. Suggest that only the amount of product that can be processed in 30 minutes is brought out at any given time. This will prevent product from having time to rise above 45F. Also suggested to place an ice paddle in the puree corn to help maintain temp.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Very few items prepared on previous days had date marks. Some menu items are prepared once every week and require date marking. VR - Will return with in 10 days to verify date marking system is in place.

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 tamales prepared today cooling in a plastic bag tied closed in reach in cooler. CDI - Bag removed and tamales spread out on to sheet pan.

General Comment 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live roach in kitchen. CDI - PIC removed the insect. Continue working with pest control service provider.

General Comment 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet wiping cloth on the prep counter. Keep these in sanitizing solution.

4-205.10 Food Equipment, Certification and Classification - C. All food equipment shall be NSF approved. Observed an "Ninja" blender in the kitchen. Repeat.

6-201.11 Floors, Walls and Ceilings-Cleanability - C. All floor surfaces shall be smooth and easily cleanable. Observed missing tiles on the floor in the kitchen beneath the 3 compartment sink. Observed several stained tiles throughout the facility on the ceiling. Repeat. Work to repair is scheduled.

2-102.12 Certified Food Protection Manager - C. An ANSI accredited foods safety manager shall be on site at all times. Observed there to be no food employee present with a servsafe certificate or equivalent. CDI by instruction.

2-301.14 When to Wash - P. Hands shall be washed between donning on a new pair of gloves. Observed an employee don on a new pair of gloves without a handwash in between. CDI- employee removed her gloves, properly washed her hands, and donned on a new pair of gloves before returning to the serving line.

2-302.11 Maintenance-Fingernails - PF. All food employees shall not wear fingernail polish while working with the food. Observed one employee wearing fingernail polish. CDI by instruction.

3-304.12 In-Use Utensils, Between-Use Storage - C. All in use utensils shall be stored with their handles up and out of the food. Observed the handle of the dry goods black beans to be stored with the scoop in the beans. CDI- scoop was turned upright with the handle up and out of the food.

4-205.10 Food Equipment, Certification and Classification - C. All food equipment shall be NSF approved. Observed an "Ninja" blender in the kitchen.

6-201.11 Floors, Walls and Ceilings-Cleanability - C. All floor surfaces shall be smooth and easily cleanable. Observed missing tiles on the floor in the kitchen beneath the 3 compartment sink. Observed several stained tiles throughout the facility on the wall.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. All employee beverages shall be kept in a designated area to prevent cross contamination. Observed an employee drink being stored with consumer foods in the drink cooler. CDI.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Observed raw eggs being stored over milk in the reach in cooler. CDI- eggs were moved to the bottom shelf.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P. PIC stated that tongs used on the hot holding table were sanitized daily. CDI by instruction.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Observed milk cold holding in the reach in cooler at 55F. CDI- milk was voluntarily discarded.