LATINO GRILL

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. -Pf- Observed chicken breast thawing in prep sink not under running water. CDI - PIC turned on tap water. Water temperature measured at 68F.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of frozen fries stored on floor of WIF. Per PIC, items had been moved to access tater tots and facility got busy before fries could be moved back to shelf. PIC moved fries to shelf.

REPEAT 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed blenders and knife sharpener rated for household use only. PIC plans to replace items with commercial grade equipment once funds are available.

REPEAT 5-501.11 An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material. Observed grease trap bin sitting on grass area next to dumpster. PIC will address bin placement with gas station owner to achieve proper placement.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed two employees preparing food drinks stored on a shelf above food.

REPEAT 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf- Observed cooked tamales and squeeze bottles of red and green salsa without date marking. CDI - PIC date marked items. Points not escalated due to improvement in date marking procedures.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed Tylenol and other medications stored above flour. CDI - Items were moved to a safe location.

REPEAT 4-501.11 Maintain equipment in good repair. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed rusting shelves in the walk-in freezer and reach-in cooler. Observed a hard-wood cutting board in front of the grill that is splitting in one section. Observed four “house hold use only” blenders and a knife sharpener.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed an active water hose connected to a ASSE-1001 backflow prevention device on the mop sink faucet that is not rated for continuous pressure. CDI - Water was turned off and hose was removed.

5-501.17 Provide a covered waste bin in female restrooms. Observed uncovered bin in female bathroom. PIC to address uncovered bin with gas station workers since they are responsible for cleaning and upkeep of bathrooms.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed salsa verde in prep unit temping above 41F. PIC stated salsa had been used at grill on today. CDI- PIC removed item to cool to 41 in WIC. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 shredded lettuce in 2D reach-in without a date. Observed sliced tomatoes, shredded lettuce, diced tomatoes, and salsas in flip top and prep unit without dates. PIC stated items in CH unit were brought from dated TCS items in 2D reach-in. CDI- PIC marked dates on all TCS items being held for more than 24hrs. 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 .

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 household pesticide “orthene: fire ant killer” being used in facility. EHS educated PIC on commercially approved items. CDI- PIC voluntarily discarded item. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed bottle of sanitizer for food-contact surfaces above 200ppm. CDI- PIC diluted solution to 100ppm.

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 small bowl being used as a scoop for flour near WIC. CDI- PIC removed bowl. *REPEAT*

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed four household use only blenders being used to prep teas and salsas.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employees person food being stored with facility’s food in RIC near kitchen entrance.

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 handles in contact with sugar and dry beans. Scoops shall be stored so that their handles are not in contact with the food leading to possible contamination of the product. *CDI - PIC stored scoops so that handles were no longer in contact with product.

*REPEAT* 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. *Observed - debris build up in hard to reach spaces throughout kitchen area. Cleaning in hard to reach areas shall be an area of focus and more frequent.

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 - cooked Ground beef dated 7/1/24 that was prepared yesterday according to PIC, employee mislabeled item. *CDI - PIC voluntarily discarded item. NOTE: due to severity and all other items being dated properly points deducted remains at 0. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf- *Observed - Frozen raw chicken thawing under running water with a steady temperature of 86F. For food thawing under running water the water temperature shall be 70F or lower. CDI - PIC moved item into reach in cooler to be thawed properly under refrigeration.

6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - a couple of Fly's around dish area.

5-501.17 Provide a covered waste bin in female restrooms. *Observed - Women's restroom with small individual trashcans per stall without a cover.

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 - Debris and black build up under sinks throughout. Cleaning in hard to reach areas should be an area of focus and more frequent.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed bread stored directly above raw chicken. CDI. PIC REMOVED. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed milk, beef in RI without dates. CDI. PIC date marked. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without a hair cover. CDI. PIC wore some.

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

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. OBSERVED STRIPS stored in the same box with single use items. CDI. PIC removed.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test kits in the facility during inspection. CDI. PIC was provided some.

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 micro wave in need of cleaning.

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

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Uncovered containers of food in the WI with water leaking from the fan. Food needs to be covered.

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

4-502.11(A) Maintain utensils in good repair. Observed water leaks from the WI fan. Needs to b repaired.

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

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed raw chicken cooked to 151F. CDI EHS educated PIC on temp requirement. Cooked reheated chicken and chicken burrito to 175F.

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 of scooper touching sugar. CDI PIC removed scooper for sugar bin.

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 gasket on WIF with large amount of black colored buildup.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash in female restroom.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food commingled with customer food in tall reach in cooler. CDI PIC moved employee food to bottom shelf.

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 unwashed produce stored above and mix with RTE foods. CDI- items rearranged bottom up, raw meat, unwashed produce, RTE foods. -1.5 pts-

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 items (cut lettuce, tomatoes, sauces, etc...) in the prep unit holding temperature above 41F. PIC stated that items were put out 2 hours ago. CDI- items took to freezer to cool. and all items will keep cold in the other refrigerator until the unit get fixed, ambient temperature is 40F. VERIFICATION NEEDED within 3 days (1/23/23). -1.5 pts-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacking on the shelf under the grill. -0 pts-

4-501.11 Maintain equipment in good repair. Observed disrepair dish machine. PIC stated that they are not using it, however they just put dishes inside to air dry. EHS advice all equipment needs to be in good repair or remove if not in used. Observed prep unit is holding TCS food above 41F, PIC called technician to come and take a look at the issue. -0.5 pts-

5-205.15 Maintain a plumbing system in good repair. Observed leaking pipe when washing hands at the hand sink. Need repair. -1 pts-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors and lids left opened when not in used. Keep doors/lids closed to prevent insects/rodents harborage. -0 pts-

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 floor in needs of cleaning where hard to reach, under sink, around disrepair dish machine, and other areas. -0 pts-

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observd moldy tomatoes in the stand up cooler. CDI-PIC voluntarily discarded moldy tomatoes and washed the other ones, they set inside a clean container.

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 eggs in a bowl, which was set on top of RTE bacon, and butter. CDI-PIC took egg bowl and set aside to W/R/S and voluntarily discarded and butter.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bleach sanitizer at 100PPM. CDI-PIC diluted to 50PPM.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed a wooden shelf in the WIF and in the dry goods area. Both need to be painted.

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 water in the bottom of the stand up cooler, they said it chicken thawing out. It needs to be cleaned.

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 g beef, ham in two RI, cold holding at temperatures above 41F. CDI.PIC removed to the cooler and indicated that the food was just removed from the freezer. REPEAT.

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

4-501.11 Maintain equipment in good repair. Observed dish machine in disrepair. PIC indicated that they are no longer using it.

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

2-201.11(E) Ensure food employees report illnesses, symptoms and exposure. -PF Observed the old employee health policy on site (only 5 illnesses, non typhi not listed). No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information and gave the poster for the new policy

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 vomit clean up plan/poster. No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced potatoes and fries in the cold drawer (that is currently not working) at 60F. PIC said they set them there, from frozen, for 2 hrs and then put back in the freezer. CDI-PIC moved potatoes back to the WIF and will now use the stand up cooler, which is not used very often to keep food cold while they are serving breakfast. 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 sugar and beans with no label. CDI-PIC labeled.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single use coffee lids with no protection by the coffee dispenser. There was no packaging, and they were sitting directly on the shelf. CDI-Food employee put them in a box temporarily until they can find a better solution.

4-501.11 Maintain equipment in good repair. Observed WIC (for store drinks only) with a broken and old gasket. Observed the cold drawers beneath the grill still in need of fixing but they are not supposed to be using it.

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 grill handles with a build-up of grease.

6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable. Observed broken wall cove tile by the WIC. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed wall and soap dispenser in need of cleaning by the 3-comp sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bologna, ham and hotdogs in a cold drawer that is not working. PIC explained they keep food in there for an hr and they move it back to the freezer to cool, they also keep frozen items in there and then they move them when they begin to thaw. -PIC moved items to the WIF to cool, and EHS suggested keeping them in either their prep unit or their stand up. EHS would like to see these fixed due to the lack of space at the facility. VR REQUIRED 9/3/2021.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P PIC showed EHS the bottle they use for cleaning, CL was at 100PPM. CDI-PIC was aware this was too strong and diluted to 50PPM.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed flour and beans with no label in the dry goods area.

4-501.11 Maintain equipment in good repair. Observed cold drawers not working. Observed a cabinet drawer that fall out when you open it. The dishwasher does not work, but they use their 3-comp.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed eggs and hamburgers available undercooked without reminder linking to consumer advisory. CDI PIC added asterisk to menu items where needed.

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 and chicken cooling at insufficient rate to meet cooling parameters. CDI moved tamales and chicken to sheet tray and proper cooling achieved.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed tomatillos store at hand wash and subject to splash and drips from hand washing . CDI relocated tomatillos .

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 black build up at caulk line at three compartment sink and sink needs to be re-caulked to the wall.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed ground beef at 119F, double stacked in the hot well. CDI-PIC reheated to 170F and did not double stack pans to keep food in temp.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed grilled chicken at 9:15 am made from 7:45 am at 75F, PIC explained. Food was in a stand up, tightly packed in a metal pan with a cover. Observed grilled chicken sitting on shelf at 107F, PIC said they use this quickly and they fry it afterwards. CDI-PIC put both containers of chicken in shallow pan in the freezer, uncovered. REPEAT. VR REQUIRED 11/5/2020.

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 Obsevred grilled chicken at 9:15 am made from 7:45 am at 75F, PIC explained. Food was in a stand up, tightly packed in a metal pan with a cover. CDI-PIC put in shallow pan in the freezer, uncovered. PIC did not sign due to Covid protocols.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed potatoes and onions stored below the handsink. PIC explained they wash them, cut them, and put them in the stand up cooler before serving.

4-501.11 Maintain equipment in good repair. Observed dishwasher not working and used for dish drying storage (they have a 3-comp) ice machine isn't working, prep unit door isn't on-when you open it it falls off. Prep unit next to grill is holding temps at 45F. Cold drawers are not holding food in temp, but they are only storing frozen (tater tots) and non TCS items there for 3 hours, then they get moved to the freezer. Tater tots were still frozen.

Repeat. 3-302.11(A) Separate the different types of raw animal foods. -P-Observed raw chicken stored directly above raw beef and pork stored above raw fish in the walk in freezer. Also observed several raw animal food packages stored commingled in the walk in freezer.CDI-Seperated Items in correct storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed clean utensils stored in a heavily soiled bin. CDI-Move to be rewashed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed ham, bologna, steak, raw chicken, and chorizo all above 41F. PIC stated items was prepped this morning place in bottom reach in. CDI- Moved items to walk in freezer to get below 41.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 being used as scoops. Also observed handle stored in direct contact in sugar.

4-501.11 Maintain equipment in good repair.-Observed torn gaskets in the bottom reach in cooler and replace the rusted shelving in tall reach in.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Detailed cleaning is needed throughout the facility. Clean inside coolers and freezers. Clean between and underneath all equipment. Also clean behind the 3 comp sink observed black build up.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.-Detailed cleaning is needed on the floors throughout the kitchen. Floors need to be regrouted and fill in holes on the wall. 6-501.114 Maintaining Premises, Unnecessary Items and Litter - C-Remove all unnecessary items that is not being used in the kitchen.

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 all employees washing their hands and then turning off the faucet with bare hands. CDI - explained/demonstrated to the PIC and the staff the proper procedure. 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 an employee crack raw shell eggs with bare hands then touch the prep unit door and then a spatula. CDI - stopped the employee and explained the violation and proper procedure. The door handle and the spatula were both sanitized.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed unwashed produce stored above washed and cut peppers, onions and lettuce in the reach in cooler. CDI - items were rearranged correctly. 3-302.11(A) Separate the different types of raw animal foods. -P - Observed several opened raw animal food packages stored commingled in the walk in freezer. Explained that once the original package/container is opened, the items need to be stored in the correct storage order to prevent contamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed lettuce, raw chicken, raw steak, raw burger and ham holding above 41F on the cook line. CDI - ice was placed in the container of lettuce to facilitate cooling. The other items were placed in the walk in freezer to rapidly cool; see temperature chart.

REPEAT VIOLATION 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed cut tomatoes, diced tomatoes, steak and chicken cooling in the prep unit on the cook line. The steak and chicken were also covered with lids. CDI - items were placed uncovered in the walk in freezer to rapidly cool; see temperature chart. Observed lettuce cooling while covered with a lid in the reach in cooler. CDI - lid was removed and ice was added to facilitate cooling; see temperature chart.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed drain flies around the 3 compartment sink area. 6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C - Observed a water bottle of vinegar and dead gnats/flies stored on the top shelf of the dry storage. CDI - explained to not store that bottle on the dry storage and to remove any pests from the facility; bottle was removed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Large pitcher stored in handwashing sink at the start of the inspection. CDI- PIC Miriam Lopez removed pitcher.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Mold like build on the only tea urn nozzle. CDI- PIC Miriam Lopez had employee cleaned. Mold like build up large ice machine wall and shield. Cleaning is needed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Two bottles of salsa verde thawed for use today. Frozen date of 11/19/18, but no date on bottles of salsa. CDI- wrote thaw date on bottle. repeat. All other items dated as required.

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 Two large pans/ containers of beans and one pan of beef not cooling at an approved rate. All were only partially vented at initial check. See chart for temperatures and times. CDI- PIC corrected all methods for rapid cooling.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Grease build up on sides and under fryer. Dried rice, other food debris throughout facility. Cleaning is needed.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P. Sprayer nozzle hangs below the over flow ridge at the 3 comp sink. CDI-PIC advised that sprayer remains hung up, can be sprayed from hanging. Ensure remains hanging and/ or have repaired should process change.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Unused equipment and various facility items not used per PIC advisement. Remove all unused items to deter possible pest harborage.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee personal items and food co-mingled with facility items throughout the storage and preparation areas. Provide and use designated space for personal item storage.

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 pulled chicken thawed yesterday not date marked with a thaw date. Observed salsas made 5 days ago not date marked. Large portion of salsa in fridge is dated and then portioned into individual squeeze bottles of salsas but when the large container runs out there is no way to track the shelf lives of the squeeze bottles of salsas. CDI- Chicken properly date marked, individual bottles of salsas date marked, PIC said she will begin keeping a prep log to track dates of salsas.

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 two deep and covered pots of cooling chicken and cooling diced beef in fridge cooling for approx. 1 hr at 75-83 degrees. CDI- Reviewed proper cooling methods with PIC, foods separated into shallow pans and placed in walk in freezer to rapidly chill. Both had cooled below 70 degrees 30 minutes later.`

3-501.13 Use approved thawing methods. Observed pan of beans being left out to thaw at room temp without thawing procedure, beans were still frozen. CDI- Beans moved to fridge to thaw.

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 some pots with pitted food contact surfaces. CDI- PIC removed pots.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed tub of raw onions and potatoes and open pan of ham stored in build up of raw ground beef blood juice accumulated at bottom of fridge. CDI- Items changed out into clean pans/ tubs, meat blood cleaned up, recommend thawing the raw meat in fridge inside tubs to prevent blood run off at bottom of fridge.

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 a number of date mark required foods thawed 4 days ago that did not have date of thaw on them including meat sauce, pinto beans, and cooked tomatillas. CDI- Foods properly date marked.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed no hot water in facility, water at handsink at 85 degrees. Facility voluntarily closed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink. CDI- Towels provided.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed wrapped hot dogs stored on top of wrapped raw chicken. CDI- Food separated arranged by final cook temperature.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips and in-accurate quat test strips available. Need to supply accurate chlorine and quat test strips. Will follow up within 10 days.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Need to clean grease build up on the outsides/ surfaces of cooking equipment (fryers and grill)

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no hot water, water heater in process of being repaired. Facility voluntarily closed due to in-ability to maintain sanitary standards without hot water.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed a number of acoustic ceiling tiles in kitchen area that are not approved for restaurant cook/ prep area use. Need replacing with easily cleanable material type ceiling tiles. GENERAL COMMENT: Facility voluntarily closed, can re-open once confirmed water heater is repaired. Call 704-998-9791 for follow up.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer stored as clean with some light food build up on blade shapener. CDI- Slicer re-cleaned. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed some build up in ice bin where blade guard meets wall of bin. CDI- Bin cleaned._

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all TCS foods in prep cooler at 53 degrees, thermometer inside cooler reading 50 degrees. PIC said all TCS foods had been placed in cooler approx 1.5 hrs ago, including: sliced and diced tomatoes, lettuce, raw beef, raw chicken, sliced cheese and house made salsas. CDI- All TCS foods moved to working fridge and/or working drawer coolers. Observed door not fitting flush on cooler that may be preventing proper refrigeration. Have cooler serviced. Will follow up within 10 days that cooler is properly working.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in ktichen, continue pest control efforts.

4-501.11 Maintain equipment in good repair. Observed door to non used reach in cooler broken off hinge and door to prep cooler not closing flush with unit, have these items repaired.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken can wash basin tile at wall needing replacing. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed a number of acoustic ceiling tiles in kitchen area that are not approved for restaurant cook/ prep area use. Need replacing with easily cleanable material type ceiling tiles.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a few instances of employee personal food items stored along with restaurant items in fridge units. Need to keep personal items separate from restaurant items. GENERAL COMMENT: Facility has been given health dept. approval to disconnect and no longer use dish machine, facility uses single service items for service. Will follow up within 10 days that prep cooler is working properly.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer stored as clean with some light food build up on blade. CDI- Slicer re-cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed two containers of cut tomatoes on make table at 48 and 53 degrees. Tomatoes had not been chilled after cutting before cold holding. CDI- Tomatoes placed in shallow containers in walk in freezer to rapidly chill to 45 or below to then be cold held on make table.

De 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 jalopenos cooked 3 days ago not date marked. Observed various RTE foods that are thawed and then cold held in fridge but are not being date marked with a date of thaw to track the 7 day shelf life of these foods. CDI- Foods properly date marked with date of thaw.

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 rice cooling with a tight lid and in deep container in fridge for approx 30 minutes at 115 degrees. Reviewed proper cooling methods with PIC, rice placed in shallow containers with properly vented pans. Observed rice at 79-85 degrees cooling at a rapid rate to meet cooling requirements.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Only a thick probe dial thermometer is available, recommend a thin probe thermometer for better accuracy.

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 food stored on floor of walk in freezer.

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 single service items on floor in kitchen.

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 under pre-wash dish sink needing cleaning of major build up around drink syrup stored boxes.

4-501.11 Maintain equipment in good repair. Observed chipped dinner plates in need of replacing. Observed damaged plastic containers in need of replacing / discarding.

5-103.11(B) 5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water measuring 93F at wash sink 110F required. (water heater turned to higher setting during inspection ) VR to ensure compliance.

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

4-501.114 Maintain sanitizer at correct concentrations. -P Observed dish machine not properly sanitizing during cycle; VR staff will use three compartment sink until repair can be made.

(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 container of cooked rice cooling on prep table measuring 122 F; CDI containers placed into reach-in cooler to properly cool. Observed rice down to 70F by end of inspection.

(NO POINTS DEDUCTED) 4-501.11 Maintain equipment in good repair. Observed split / torn gaskets on reach-in unit doors in need of repair.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning issues to PHYSICAL FACILITIES. (storage on floor throughout)

(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 large container of cooked ground beef and cooked rice cooling at room temp measuring 101F; CDI ground beef transferred into shallow pan and placed into walk-in cooler to cool rapidly.

(REPEAT) 4-501.11 Maintain equipment in good repair. Observed damaged wooden shleving in front service line area in need of repair.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. ( surfaces of cooking equipment, kitchen equipment))

(NO POINTS DEDUCTED) 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning issues to PHYSICAL FACILITIES. (storage shelf stored directly on floor in back kitchen area, in need of 6inch clearance to facilitate cleaning)

3-501.16(A)(2)- TCS foods being held cold shall be maintained at a temperature of 45F or below -Pf. Observed sliced tomatoes sitting on drainboard of sink at 62F with no active preparation. CDI- Tomatoes were placed in walk-in freezer to cool back down to below 45F.

3-501.15- Foods shall be cooled rapidly using effective methods such as shallow pans, ice baths, and stirring -Pf. Observed sausage pulled from grill and placed in water to cool in a prep area at 101F. CDI- Sausage was placed back on grill to reheat to atleast 165F.

3-302.12- Working containers of food shall be labeled with common name of the food. Observed several working squirt bottles with no label identifying contents.

2-402.11- Food employees shall wear effective hair restraints to prevent contact with exposed food. Observed food employees cooking on grill, and prepping tomatoes with no hair restraints.

4-903.11(A)/(C)- Single-service and single-use articles shall be stored in a clean dry location, and covered or inverted. Observed coffee filters with food contact surface up out on customer service area by coffee machines.

4-101.11 Materials for equipment must be non absorbant, smooth and easily cleanable. Observed raw wood used to store the hose in the can wash area and the front cabinets damaged.

4-501.16- If a warewashing sink is used to thaw food, the sink shall be properly cleaned and sanitized before and after using the sink to thaw food. Observed raw roast thawing out on drainboard of 3 compartment sink. After roast was removed, drainboard was wiped down with a sanitizing solution, then washed off with cleaning detergent solution.

5-501.113- Receptacles and waste handling units kept outside shall be kept covered. Observed receptacle with open doors outside in dumpster area.

6-403.11- Designate areas for employee personal items. Observed a cell phone stored with the dry storage foods. Observed an employee jacket and apron stored with the bags of bread.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue on containers stored as clean on the drying rack. RVR - REHS will return within 10 days to verify compliance.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed coffee filters stored unprotected and face up.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages stored on work surfaces, one without lid. CDI by storing below and covering.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bulk container of sugar without label.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open bags of dry food in dry storage area.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed dish machine operating without sanitizer. Tested at 0ppm. Bulk container of chlorine was stored on top of feeder tube. CDI by removing bucket from line. Tested at 200ppm.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in kitchen next to dish machine floor drain. Continue to take measures to eliminate flies.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness- Utensils must be washed, rinsed, and sanitized in accordance with the food code. Observed dish machine testing at 0ppm chlorine. CDI by testing dish machine at 100ppm.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking- All ready to eat TCS foods must be date marked with date prepared or date package opened. Foods held 41F or below may be kept for up to 7 days, 41-45F up to 4 days. Observed ham,bologna, and cooked rice without date marking. CDI by date marking with proper date. REPEAT VIOLATION.

7-102.11 Common Name-Working Containers- All toxic chemical containers must be labeled as to their contents. Observed unlabeled spray bottles of degreaser and bleach. CDI by labeling bottles.

6-501.111 Controlling Pests- Establishment must be free of pest. Observed a small number of fruit flies in the kitchen. Implement pest control measures to control/eliminate fruit flies.

4-602.13 Nonfood Contact Surfaces- Clean non-food contact surfaces frequently to prevent the accumulation of grease, dirt, dust. Observed excess grease build-up under flap top grills and deep fryer. Clean.

6-301.14 Handwashing Signage- Observed no handwash sign posted at handwash sink. All handwash sinks must be supplied with hand wash sign. CDI by posting sign.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation- Observed raw eggs being stored over raw onions in upright reach-in cooler. Store ready to eat food items above away from raw animal foods such as raw eggs. CDI by relocating eggs to bottom rack.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking- All ready to eat TCS foods must be date marked with date prepared or date package opened. Foods held 41F or below may be kept for up to 7 days, 41-45F up to 4 days. Observed ham, and bologna without date marking. CDI by date marking with proper date.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens- Observed consumer advisory to be located on front of menu. Locate consumer advisory on the same page as food items being offered raw or undercooked (eggs). CDI by palcing advisory on page with eggs.

2-102.12 Certified Food Protection Manager- Person in charge must be certified food safety manager from an accredited program. Certified person must be present. No certified PIC present for beginning of inspection.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils- Food contact surfaces must remain clean to sight and touch. Observed dried food debris on meat slicer. Repeat. Observed microbial build-up in ice machine on ice deflector. Observed microbial build-up in ice bin. CDI by cleaning and sanitizing.

3-501.14 Cooling- All TCS foods must be cooled to 70 F within 2 hours, and then to 45F within another 4 hours. Observed tamales on counter top at 95 F. PIC stated that tamales had been cooling for at least 2 hours. CDI by discarding tamales voluntarily.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding- All TCS foods held in refrigeration must be maintained at 45F or below. Observed ham, bologna, and hot dogs stored in cooler drawer under grill at 55-57 F. Internal temperature of cooler was obserevd to be 60F. CDIby voluntarily discarding food items and placing cooler out of service. PIC called for repair service.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking- All ready to eat TCS foods must be date marked with date prepared or date package opened. Foods held 41F or below may be kept for up to 7 days, 41-45F up to 4 days. Observed beans, milk, ham, and bologna without date mark. CDI by date marking with proper date.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens- Consumer advisory must be on menus. Observed sign posted at register. PIC stated that new menus are currently being printed. CDI by instruction.