DELI EL SALVADOR

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Employee arrived at work and donned gloves to work with food without washing hands first. Food employees must wash hands before donning gloves. CDI - Employee educated and they washed their hands. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Pans of raw tilapia and raw beef stored above cooked tacos in upright cooler. Do not store raw animal foods above ready-to-eat foods. CDI - PIC corrected food storage order. REPEAT 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 2 pans of beans, 1 pan of tamales, and 1 pan of salsa in upright cooler measured 46-50F. TCS foods in cold holding shall measure 41F or less. PIC discarded food and will call to get cooler repaired. VR - Verification required within 3 days that cooler is holding below 41F. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) 1 pan of pupusa mix was prepared on 6-29. 1 pan of tamales was prepared on 6-30. TCS RTE foods must be used or discarded within 7 days of preparation. CDI - PIC discarded out of date items. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Upright cooler is not holding food below 41F. Repair cooler. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Containers of raw chicken stored above cheese in upright cooler. Do not store raw animal foods above ready-to-eat foods. CDI - PIC moved raw chicken to bottom shelf. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Clean buildup in back of ice machine. Clean ice machine more frequently. 0 pts.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Pans of beans and meat for pupusas in sandwich cooler were missing date labels. Also, salsa, cabbage, and beans in upright cooler missing prep date labels. Queso fresco missing prep date label in upright cooler. CDI - PIC placed prep date labels on items. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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. PIC could not find written procedures for TPHC. CDI - PIC given blank template and filled it out during inspection. 0 pts. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean inside microwave. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef stored over soup in freezer. CDI beef moved below soup For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 over raw shrimp and beef. CDI Order corrected For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed employee wash dish, rinse, and then start to use. CDI EHS showed employee how to properly sanitize after wash and rinse. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed papusa mix, that PIC stated is taken out of prep top to make papusas and placed on countertop, was holding above 41F in prep top. All other items and ambient holding 41F and below. CDI It was allowed to recool and EHS suggested that only a small amount is take out of cooler that would be needed for preparing papusas so that the papusa inner mix is not repeatedly going above 41F. 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 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed multiple TCS items requiring date marking that were made Sunday, with no date marking. VR 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 . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed tamales made 8/18 still held in use. CDI PIC voluntary 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed eggs undercooked (juevos estrellados) for service. Observed no consumer advisory. VR required. Ejemplo: Juevos se sirve casi crude, el consumo carnes, aves de corral, moriscos, crustaceos, o huevos crudos o casi crudos puedes augmentar al reisgo de enfermades transmititades, por los alimentos

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw beef and chicken thawing holding over 41F using running water and ambient air. CDI PIC placed beef back in RIC and began cooking chicken.

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees without hair restraints. -0-

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed hot water temperature below 110F. VR

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 personal food stored amongst food for customer.

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 an open employee water bottle above the 3 comp sink. CDI PIC moved water

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 pan of slaw made Saturday with no date mark. CDI PIC put date on the pan.

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 food at pupusa station and the hot bar held on TPHC not marked with discard time. CDI PIC put discard time on both whiteboards REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pupusa mix in the prep top above 41F. Facility usually holds on TPHC. However, there were not times written on the white board so EHS checked temperatures. CDI PIC voluntarily discarded pupusa mixes. 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 .

3-501.19(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 facility holding pupusa mixes in the prep top on TPHC without writing the time on the white board. PIC stated that it was put in the unit at 11:00 am. CDI PIC voluntarily discarded items and refilled with fresh mixes. REPEAT

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open during inspection. CDI PIC closed the door.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee keys on prep top cutting board . CDI employee moved keys.

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. Observed facility has multiple Priority violations today and the PIC was not able to answer EHS questions regarding the facility’s processes. CDI EHS educated PIC and provided Cooling video in Spanish Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed produce peeler in the handwashing sink. CDI PIC removed item from the sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple cooked CT’s foods in both reach in coolers above 41F. See temperature chart. CDI PIC voluntarily discarded foods. 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 large pans of sauce and cooked food in the 3 door reach cooler not date marked. CDI PIC voluntarily discarded. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 foods on hot bar being held on time with no time written on the white board. CDI PIC marked food with start time of 8 am. CDI EHS explained that discard time has to also be marked.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed foods cooked on 10-12-24 not cooled down properly. Foods were in deep pans with lids on them and stacked on top of each other, in the reach in coolers. PIC stated that she last prepped on Friday. CDI EHS educated facility on cooling methods and facility was put on a risk control plan today. PIC voluntarily discarded all cooked TCS food that were above 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 . 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed facility does not have the capacity for the quantity of foods the are cooling and offering on their menu. Facility is cooling at least 6 types of tcs foods. EHS advised facility to review the menu and make needed adjustments.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in 3 comp sink at 50 ppm chlorine. CDI Employee adjusted to 100 ppm chlorine. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.18 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 cooked and prepped TCS foods in multiple reach in coolers with no date mark. Employees could not tell me when they were cooked or prepped. CDI Employees voluntarily discarded all TCS foods not date marked. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice scooper inside the ice machine with the handle touching the ice.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). - P. Observed food employee wash hands for less than 20 seconds and use bare hands to turn off water supply. CDI - Employee educated and hands properly washed. -2- For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. - P. Observed food employee wash hands with gloves on. CDI - Employee coached, gloves discarded and hands washed. -0-

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed various TCS foods cold holding > 41 F inside of refrigeration. Refer to temperature chart for details. PIC stated these products had been out for prep within the last 2 hours. CDI - PIC relocated several items into ice baths and RIF to quickly cool. -3- 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 24 hrs. - Pf. Observed several TCS products such as: heavy cream, shredded mozzarella, beans and Salvadorean slaw inside of the 2 door reach-in unit with no date mark that were made the day prior. CDI - PIC date marked all items. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed two containers of chicken tamales with incorrect dates (11/6/23 and 12/6/23). CDI - PIC confirmed that these were made on 12/9/23 and was permitted to correct the date marking. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. Observed covered container of tomato stew in RIC cooling. CDI - Product relocated to RIF where it began to decrease towards < 41 F after 20 minutes. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees without hair restraints. -0-

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed tongs laying on top of Salvadorean slaw. CDI - PIC repositioned utensil. -0-

5-205.15 Maintain a plumbing system in good repair. Observed water leaking from plumbing connection below hand washing sink when station is in use. Repair. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed several ceiling tiles in disrepair above dry storage area in hall way. -0-

6-301.11 Provide soap for handwashing at each handsink. - Pf - Observed handsink in kitchen area and women’s bathroom lacking soap. - CDI - PIC provided soap.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed horchata holding above 41F in drink dispenser. Per PIC, item had been placed in unit within the last 2 hours. Also observed heavy whipping cream and a mixture of raw pork and cheese holding above 41F in reach-in coolers. PIC stated these products had been out for prep within last 2-3 hours. - CDI - PIC added ice to horchata to quickly cool. PIC moved heavy whipping cream and raw pork/cheese mixture to reach-in freezer to quickly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed cardboard lining the interior of the reach-in freezer. Remove cardboard.

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. - REPEAT - Observed food residue and debris on the interior of the reach-in freezer. Clean and increase cleaning frequency to maintain clean.

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 rellenos that were made 2 hours prior holding above 70F. CDI. PIC voluntarily discarded. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken that had been prepared earlier sitting off heat source on stove. Observers temperature below 135F. PIC stated item was not part of TPHC. CDI Chicken quickly reheated and in 10 minutes temperature was 172F. 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 Observed multiple items with no date mark that were made the day prior. CDI PIC date marked all items. 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 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 Rellenos stacked in a pan in RIC holding above 70F after two hours of cooling. CDI Items voluntarily discarded. 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a spoon in the pico. Repeat

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 build up on shelving above the three comp sink.

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC on site upon arrival and beginning of inspection. CDI: PIC arrived during inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed Men's restroom without papertowels. CDI: Papertowels were supplied.

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 pan of beans and pan of rice cooling in Reach-in cooler with temperatures above 70F after over two hours from prep time. Upon arrival, Observed these items being placed in the unit. Items did not reach below 70F within two hours. CDI: PIC voluntarily discarded. Observed 1 pan of tamales and a bucket of raw pork chops cooling from yesterday with temperatures above 41F. CDI: PIC voluntarily discarded these items. 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 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 items in reach-in coolers without date marks such as pupusa cheese mixes, milk, rice, cheeses that were prepared the night prior. CDI: PIC date marked all items with prep date. Discussion with PIC about the importance of date marking and that food could be discarded during next inspection if missing a date mark. 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 . 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 3 pans of tamales with date mark of 02/02/2023. Items are 5 days past the 7 day date mark window. CDI: PIC voluntarily discarded tamales. 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 .

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 HH steam well counter being held using TPHC without the start or end time labeled. PIC stated items were removed from temperature control around an hour and a half prior. CDI: PIC labeled items on steam table with start and end time.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer bucket with chlorine concentration over 200ppm. CDI: PIC diluted chlorine sanitizer to appropriate 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 tamales in reach-in cooler that were cooling from night before in a container covered with tight plastic wrap. Items were still above 41F. Observed raw pork chops cooling from night before in deep plastic bucket and did not cool to 41F. Observed refried beans cooling in reach in cooler from this morning. time and temperature calculations showed that items were not meeting a sufficient cooling rate. Observed rice prepared earlier this morning that were left to cool at room temperature before being placed in reach-in cooler. Items were still above 70F after over 2 hours. CDI: PIC moved refried beans to reach-in freezer in a shallower, metal pan. Tamales, raw pork chops, rice, and beans were voluntarily discarded. 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 .

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed dry beans being rinsed/washed in middle (rinse) compartment of 3 compartment sink. wash compartment of 3 comp sink contained soiled utensils and equipment, sanitized compartment contained clean utensils and equipment. CDI: PIC moved dry beans to a clean prep sink to continue preparation and was educated on prepping procedures.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees without hair restraints. CDI: Employees put on hair nets.

REPEAT 3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed tongs in slaw with handle in food. CDI: handle lifted out of slaw.

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 manager during time of inspection. Two certificates available are expired. Three employees took test on 12/13/22 but have not gotten results back yet.-1

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed mushrooms stored above salsa in 3 door reach in. -0

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 chicken tacos and Pasteles on steam table at 114F. PIC stated they were cooked at 9:30 am. CDI PIC had items reheated. Reheated items temp was 170F. - 0

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed several containers of salsa, 1 container whipped cream, and a bowl of diced tomatoes in reach in without a date mark. REPEAT-3

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed thermometer not working. CDI PIC went to store and purchased a new one.-0

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed towel for wiping down being stored in bucket of water without sanitizer. CDI PIC had employee add sanitizer to bucket. Sanitizer concentration was verified.-0

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scooper in flour and rice bin touching the food. CDI Employee repositioned scooper so they are not touching food. Repeat -1

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 both hoods above grills with large amount of buildup. PIC stated they are scheduled to be clean tomorrow. Points not escalated because outside of cleaning improvement of other equipment- REPEAt.5

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door to dumpster open. CDI PIC closed dumpster door. -0

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 stored above washed produce and sauce. Observed employee food stored with customer drink mixes and prep table. CDI PIC moved food to a designated area.-0

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with hands after hand washing. CDI, employee rehashed and used barrier to turn faucet off.

. 3-501.17Datemark/labelallTCSfoodsthatareready-to-eatonceopenedorpreparedandheldmorethan24hrs.-PfFormore 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 salsa with date of preparation of 8/11. Observed several items prepared the same day but in different containers and refrigerators not labeled. CDI, foods voluntarily discarded. Repeat.

3-501.19(A)(1)WrittenproceduresforTimeasaPublicHealthControlshallbepreparedinadvance,maintainedinthe 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. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed no written procedures available on site for food items held using Time as a Public Health Control. Time of replenishment not identified on food items. CDI, time corrected on-site. Repeat.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed meat thawing at prep sink under running water at 83 degrees F. CDI, operator began preparation.

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 cup used as scoop in sauce container.

4-501.11 Maintain equipment in good repair. Observed split gasket on door of 3 door reach in cooler.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf - Observed employees washing equipment in detergent vat with hot water at 98 degrees F. CDI, detergent vat refilled with washing solution greater than 110 degrees F.

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 general cleaning needed on shelving and between and on cooking equipment throughout. Observed general cleaning needed on floors behind cooking equipment.

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety - Observed employee not able to demonstrate effective employee health policy and no written policy on site. Poster posted did not include reporting requirements. CDI, updated employee health policy emailed in English and Spanish. 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 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 beans and tamale date marked 5/29. Observed cooked pork and slaw not date marked. CDI, foods voluntarily discarded. Repeat.

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. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed no written procedures available on site for food items held using Time as a Public Health Control. Time of replenishment not identified on food items. CDI, time corrected on-site and new procedures prepared on-site and form provided. 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 label for sugar and flour not legible on storage containers.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket testing 0ppm chlorine.

4-502.13 Single-use and single-service articles cannot be reused. Observed aluminum pan being washed and reused. 4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed open box of single-service utensils stored on ground behind counter.

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 not able to demonstrate reportable illnesses / symptoms and no written policy in place. Poster did not include all requirements of employee health policy. Updated employee health agreement to include nontyphoidal salmonella 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 procedures for vomiting and diahrrea cleanup. Vomiting and diarrhea cleanup procedures sample emailed to PIC.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and dry hands before turning off faucet without recontaminating hands.-P - Observed food employee turn faucet off with hands. CDI employee rewashed hands.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed tamales not date marked prepared on Wednesday according to PIC, cooked beans and horchata made with milk not date marked. CDI, foods voluntarily discarded by PIC. Repeat.

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. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed no written procedures on-site for foods held on Time as Public Health Control. PIC stated forgot to identify cook time on time board. CDI, new procedures printed and completed for using TPHC.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet cloths stored on handwashing sink.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf - Observed detergent water at 103 degrees F while staff washing equipment. CDI, sink vat refilled with hot water above 110 degrees F.

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 walls and shelving accumulating soil throughout prep area. Repeat.

6-303.11 Provide required lighting intensity. Observed lights not working in men's restroom. Observed hood ventilation in need of cleaning.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P - Observed employee washing, rinsing but not sanitizing equipment when washing equipment at 3 compartment sink. CDI, equipment placed to sanitize and proper use of 3 compartment sink discussed with staff.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed potatoe dish nd fish hot held at steam table below 135 degrees F. CDI, foods relocated to reheat. TPHC discussed as option with PIC. Handout provided to PIC.

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 recently prepared cooked peppers prepared yesterday afternoon not date marked. CDI, operator date marked peppers.

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 deep containers of beans and cheese and pork pupusa filling cooling in deep container inside reach in coolers. CDI, foods transferred to partially uncovered containers in freezer. Repeat. Cooling handout provided to PIC.

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 sugar in container not labeled.

3-304.12 In-Use Utensils, Between-Use Storage - C - Observed bowl used as scoop in beans.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C - Observed food spillage on walls and some debris on shelving.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon over RTE coleslaw and veggies. CDI-PIC put the bacon on a bottom shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tamales in the fridge at 48F in the stand up, PIC said they made this this morning, they were wrapped in tinfoil. CDI-PIC moved to the freezer for faster cooling.

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 in the fridge at 48F in the stand up, PIC said they made this this morning, they were wrapped in tinfoil. CDI-PIC moved to the freezer for faster 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. Observed 2 scoop handles in the sugar and rice.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed walls and stand up prep unit handles. Needs to remain clean.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored intermingled with facility product on the counters. CDI-The drinks were removed.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employees not properly washing hands when needed. CDI-Explained more hand washing is needed. Employees washed hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed containers stored in the hand sink. CDI-The items were removed. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the hand sink. CDI-Soap was brought out.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed the eggs stored above the crema in the 3-door reach in cooler. CDI-The eggs were moved.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed employees not properly sanitizing equipment after washing and rinsing. CDI-The sanitizer compartment was set up for the equipment to be sanitized properly. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken, beans, plantains and eggs hot holding below 135F. 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 several food items in both 3-door reach in cooler with no date labels indicating when the product was prepared. CDI-The food items were properly dated. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths on the prep counter. Ensure wet cloths are stored in sanitizer buckets when not in use.

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 tong handles stored directly in the food product in the 3-door reach in coolers. Ensure the handles are kept out of the food product.

4-502.13 Single-use and single-service articles may not be reused. Observed aluminum pans that had been used and then washed and placed onto the shelf. Do not reuse aluminum pans. They are for one time use only.

5-205.15 Maintain a plumbing system in good repair. Observed leaks to the faucet at the 3-compartment sink. It is tied together with a cloth. Needs to be 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 cleaning needed to the wall in between to the two hoodvents. Have cleaned.

General Comment: 2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF. Observed owner and staff with inadequate knowledge of when employees can return back to work after they have been ill. CDI: reviewed policy with staff and gave a copy of Employee Health poster for facility in Spanish.

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 owner handling cooked green beans with bare hands. CDI: green beans discarded; education provided; gloves donned.

General Comment: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer at 3-comp sink reading 0ppm chlorine level. CDI: bleach added to proper concentration.

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 beans inside reach-in at 49F that had cooled from yesterday that did not meet proper cooling time parameters. CDI: beans were voluntarily discarded.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cold TCS foods inside 3-door cooler across from steam table > 41F (see temp chart). Some items held inside cooler were reading 40F/below. It was determined that some of the food items were left out on the counter too long during prep. Limit time TCS foods are held out of the cooler to ensure they are not held in danger zone for periods of time. CDI: items were moved to freezer to rapid chill.

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 inside 3-door cooler chicken, beans, and bean filling for lupus as cooked from yesterday without date label. CDI: products properly dated. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed tamales frijoles dated 6/15 that had expired past 7 days. CDI: tamales discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed a large deep > 6” pan of beans cooling inside reach-in while covered from yesterday. CDI: product had to be discarded due to temperature abuse and not meeting proper cooling parameters. Discussed proper cooling methods with PIC. E-mailed cooling poster in Spanish to PIC.

General Comment: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed bleach concentration inside red bucket too strong (bleached out test strip) and at toxic level. CDI: diluted to proper concentration.

Repeat: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed badly scored/gouged cutting boards in kitchen.

General Comment: 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed employee drinks stored inside reach-in cooler above and with restaurant food items. CDI: drinks were discarded.

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.

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.

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. 2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed person in charge without food protection manager certification. Observed PIC without knowledge of cold holding, hot holding, and date marking violations.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw ground beef stored above ready to eat foods in front walk in cooler. CDI - Item relocated to correct storage order.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked beef holding on counter next to stove top at 83-99F. CDI - Beef placed back on stove for reheat. REPEAT. *Improvement from past inspection, steam table temperatures in compliance*

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple containers of tamales, sour cream, raw chicken, raw beef, and other TCS foods cold holding 45F and above in front reach in cooler. CDI - All items made today moved to reach in cooler holding at 41F and below. All foods made previous day discarded. EHS will make a visit to ensure reach in cooler is able to hold 41F or below.

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 refried beans with date mark of 12/19; time/temperature window has expired. CDI - Beans discarded.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed front reach in without internal thermometer.

4-501.11 Maintain equipment in good repair. - Observed a split gasket on the right door of the reach in cooler by the hand sink; replace gasket. REPEAT. 4-101.19 Nonfood-Contact Surfaces - C Obsreved soiled cardboard used to line shelves of reach in freezer. Remove from facility as soon as possible.

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 2 employees turn off the faucet with bare hands. Observed an employee quickly rinse hands with no soap and then return to work without drying hands. 2-301.15 Only wash hands in handwashing sink. -PF - Observed an employee wash hands in the food prep sink. CDI - explained the violations and demonstrated the correct location and procedure for hand washing.

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 a large container of refried beans at 51F in the reach in cooler. PIC stated they were cooked last night and placed in there to cool. Observed a container of red beans cooling from this morning. PIC stated the beans started cooling at 9 AM. At 11 AM the beans were 93F. CDI - both items were discarded due to cooling time/temperature requirements. Explained the requirements and correct methods for cooling; left another cooling chart with the PIC.

REPEAT VIOLATION 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed fried shrimp and chicken holding below 135F in the steam table. CDI - items were reheated; see temperature chart. Verification required 4/26/2019. Facility is not doing TPHC (time as a public health control) but recommended it again; another procedure sheet was emailed with the inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed a container of chicken cooling while covered in the reach in cooler and a thick amount of beans cooling in a tall plastic container. CDI - explained proper cooling methods and referred to the cooling chart that was given to the facility. The chicken was uncovered and placed in 2 shallow pans and left uncovered to cool. The beans were discarded due to a time/temperature violation noted in #18.

General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the right door of the reach in cooler by the hand sink; replace gasket.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed a spice container stored in the hand sink. CDI - container was removed.

3-304.15 (A) Gloves, Use Limitation - P - Observed an employee touch food with gloves, then touch a reach in cooler door with gloves and then touch food with the same gloves. Discard gloves when changing tasks and do not touch surfaces such as doors, dirty dishes etc... with gloves and then return to work with food. CDI - explained violation to the employee; gloves were discarded. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed an employee touch a trash can and food that was being discarded with gloves, then the employee rinsed off the gloves and then returned to work. CDI - stopped the employee and explained that gloves cannot be washed and must be taken off and discarded after being soiled. Employee discarded gloves, washed hands and got new gloves.

Repeat violation 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed sandwiches and tostadas with hard boiled eggs and chicken on them holding below 135F in the steam table. CDI - The items were placed out at 6:30 AM and the temperature was taken at 9:30 AM. PIC stated she would like to hold them on TPHC from now on. The items were marked for 4 hours, with a discard time of 10:30 AM. Observed the items discarded at 10:30 AM. TPHC procedure sheet was emailed to the PIC.

General comment 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed cheese and rice holding at 44F and 45F in the glass door reach in cooler. CDI - items were placed in the other reach in cooler to cool. Explained the 41F temperature change to the PIC and staff. Any TCS items found at 42F-45F in the next inspection will result in points being deducted.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed multiple items cooling while covered with lids or saran wrap. CDI - items were uncovered and placed in the freezer to rapidly cool; see temperature chart.

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 cleaning needed on the wall behind the grill and stove.

General comment 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - Observed an unshielded bulb in the 3 door reach in cooler.

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 an employee touch tortillas with bare hands. CDI - Explained the violation; tortillas were discarded. Later in the inspection observed another employee touch tortillas with bare hands. CDI - explained the violation again and the tortillas were discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw shell eggs stored above pico in the reach in cooler. CDI - eggs were moved to a correct location.

Repeat violation 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed fish, pork chops and tiquitos holding below 135F on the steam table. CDI - items were reheated to at least 165F; see temperature chart.

General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the right door of the 3 door reach in cooler. Replace gasket.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Fried eggs holding below 135F on steam line; PIC explained that the eggs will dry out if held too warm. CDI - Eggs reheated to 165F then placed on TPHC. Improvement noted from last inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Carnitas cooked today cooling while tightly wrapped in reach in cooler. CDI - Wrapping vented.

3-501.13 Use approved thawing methods. One bag of cooked pork and another bag of beef thawing at room temp in the prep sink basin. CDI - Bags placed in a lexan container under running water to rapidly thaw.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a few wet wiping cloths stored on prep surfaces and counters. CDI - All relocated to sanitizing solution.

4-501.11 Maintain equipment in good repair. Replace split gasket on reach in cooler door.

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 grease drips from floor under cooking equipment. Improvement noted from last inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Refried beans, carnitas, and shrimp holding below 135F in steam well. CDI - Beans and shrimp reheated to 165F+; carnitas place don TPHC today.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Sanitizing solution testing above 200ppm; bleaching out test strip. CDI - Dumped and remade at 100ppm.

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 grease drips from floor under cooking equipment.

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 Rice and cooked plantains cooling over night and still above 45F. CDI - Both discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Rice cooling in a bag tied closed and plantains cooling in a deep container with lid on tight. CDI - Both discarded due to cooling time violation (see 18).

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Sanitizer in wiping cloth bucket testing at more than 200ppm chlorine; bleaching out test strip. CDI - Dumped and refilled from the three comp sink at 100ppm.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean minor build up from shelves in reach in cooler.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food safety manager certification. PIC's certification expired on 4-17-17

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 Beans cooling from last night and still at 66F. CDI - Discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Beans cooked yesterday are dated 5-18-17. CDI - Discarded due to cooling time violation (see 18).

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Bucket labeled "sanitizer" contains cleaner and spray bottle containing sanitizer is not labeled. CDI - Both corrected.

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 Beans cooling in 5 gallon bucket with lid on. CDI - Discarded due to cooling time violation (see number 18); discussed proper cooling methods with staff.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Peppers and onions and fried pork overstocked and all holding below 135F in steam line. CDI - Both reheated to 165F+; half of each left in pot on oven to hold until needed.

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 Soup made on 2-24-17 with made on date "2-08-17". CDI - Date corrected.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Cetified manager arrived near the end of the inspection; staff indicated they have been worrking with food since 6:00am.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf 6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Soup laddel stored in kitchen handsink; soap dispenser clogged and not dispensing at kitchen handsink; no papertowels at kitchen handsink; no soap in women's rest room. CDI - All restocked; soap dispenser unclogged; soup laddel relocated.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Cooked plantains and baked chicken holding below 135F in steam line. CDI - Both reheated to 165F+.

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 Papusa stuffing (cheese and beans) cooling in large container with lid on in reach in cooler. CDI - Lid removed; staff removed product from cooler and began using to make and then cook papusas.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thin probe thermometer available; no dial stem thermoometers. VR - Will return within 10 days to verify.

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 walls behind three comp sink and floors under cooking equipment.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Certified PIC arrived at establishment in middle of inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed fried corn and fried yucca stored on line steam table < 135F. CDI by reheating to 165F for 15 seconds. (cooked < 1 hr prior to inspection per PIC)

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 1 gallon of milk without date mark. CDI by date marking.

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

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumspter door open. 5-501.11 Outdoor Storage Surface - C observed dumpster and grease container stored on grass. 5-501.110 Storage Refuse, Recyclables and Returnables - C observed boxes and trash stored on the ground in garbage area and at back door.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. observed grease accumulation on the walls around grill. observed grease accumulation on hood vent filters.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored over sour cream in upright cooler. CDI by rearranging storage order of foods.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tamales in upright cooler > 45F. CDI by voluntary discard by PIC. Discussed limiting time TCS foods are held off of temperature control.

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 tamales and chicken dish stored in upright cooler past 7 day window for date marking. (dated 6-20). CDI voluntary discard by PIC.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wet wiping cloth stored prep surface. Observed wiping cloth to be heavily soiled.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed trash on the ground around dumpster area. 5-501.11 Outdoor Storage Surface. An outdoor storage surface for REFUSE, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be SMOOTH, durable, and sloped to drain. Observed garbage dumpster and grease bin stored on natural ground surface (grass).

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No certified PIC present.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed mixer in handwash sink with mashed potatoes. CDI by removing mixer and discussed proper use of handwash sink with PIC. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No hand towels in mens restroom. CDI added towels.

• 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed refried beans and rice sitting on prep table < 135F. (92F). PIC stated that both were prepared more than 2 hours prior to inspection. CDI by voluntary discard of beans and rice. REPEAT VIOLATION

7-201.11 Store toxic materials to avoid contamination. -P observed stainless steel polish stored on 3 compartment sink drainboard. CDI relocated to chemical storage area.

3-501.13 Use approved thawing methods. observed beef thawing at prep sink without running water. cdi placed under running water.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. observed wash water in 3 compartment sink to be soiled.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed unshielded light bulbs in prep area. Lights extend from dining room into kitchen prep area.

6-301.13 Handwashing Aids and Devices, Use Restrictions - Observed hand soap dispenser mounted on wall above 3 compartment sink drainboard. Instructed PIC to move dispenser to hand wash sink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored over cooked beans in upright cooler. CDI by rearranging storage order.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed large container of beans prepared yesterday (per PIC and date mark) 90F. CDI by voluntary discard by 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 Observed food items in upright cooler tightly covered with lid. Beans were prepared yesterday and were 90F. CDI by voluntary discard. Foods prepared today were uncovered and placed in cooler.

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

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P PIC did not exhibit knowledge of employee health policy. No documented policy on site. CDI by giving PIC copy of Employee health policy.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages stored on work surfaces. CDI by storing below work surfaces. Observed employee eating in kitchen.

.3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork chops stored on serving line < 135F. CDI by reheat to 165F.

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 TCS ready to eat tamales held past 7 day hold time. CDI by volntary discard by PIC.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in poor repair.

2-102.12 Certified Food Protection Manager - C: Person in charge not present at the beginning of inspection. Was out purchasing ice for cooling. Returned during inpsection.

2-301.15 Where to Wash - PF: Discontinue washing hands in 3 comp sink.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Chiccarones on counter 100F. Must be kept cold at 45F or below or hot at 135F or above. CDI-placed in cooler.

3-501.15 Cooling Methods - PF: Observed sauces and chiccarones being cooled in water. Must cool in an ice bath. inside cooler or freezer. Told that the owner was out purchasing ice. Ice was placed in ice bath during inspection.

2-301.14 When to Wash - P: Employees must wash hands after handling soiled dishes before donning glives and handling food.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P: Observed sink setup with sanitizer concentration less than 50ppm (oppm). Facility was out of sanitizer(bleach). CDI-bleach was purchased during inspection

6-501.111 Controlling Pests - PF: Eliminate roaches. Observed live roach above dry storage.

6-201.16 Wall and Ceiling Coverings and Coatings - C: Replace water damaged ceiling tiles above dry storage.

2-401.11 Eating, Drinking, or Using Tobacco - C: Employees must not eat on prep surfaces. Designate a separate area for eating. CDI-food discarded and table sanitized

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Yucca 108F. Must be hed hot at 135F or higher. CDI-reheated to 165F

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Bag of cooked chicken, container of cooked yucca, and coleslaw all in veggie cooler must be date marked. Any potentially hazardous foods being kept longer than 24 hours must be date marked.

6-201.16 Wall and Ceiling Coverings and Coatings - C: Repalce water damaged ceiling tiles above dry food storage area.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P: Sink setup incorrectly. Observed facility with sink setup as wahs, sanitize, sanitize. There was no rinse step. Sanitizer too strong. CDI- sink was set up properly.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Observed some cooked foods with out dates. Noodles, beef, chicken. Any cooked foods being held for longer than 24 hours must be dated. CDI-dated properly

5-501.115 Maintaining Refuse Areas and Enclosures - C: Clean outside area. Empty, used boxes stored on ground.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF: Handsinks shall be used for no other purpose than for handwashing, and shall be accessible for use at all times.. Observed soiled electric mixer stored in handsink upon entry. CDI- sink access made.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Accurately and properly date mark prepared TCS foods with date of earliest preparation. Found tubs of tamales dated with month eleven instead of month twelve. Observed cooked pork in freezer not date marked. CDI- items marked with correct dates.

7-102.11 Common Name-Working Containers - PF: Correctly label bottles of chemicals with common name. Observed bottle labeled sanitizer with purple substance inside. CDI- discarded.7-201.11 Separation-Storage - P: Store toxic chemicals so accidental contamination of food or equipment cannot occur. Observed produce being prepped on dirty side of 3-comp sink with concentrated bleach, degreaser, oven cleaner, glass cleaner containers on same surface. CDI- produce voluntarily discarded.

3-501.15 Cooling Methods - PF: Cool foods by effective methods to acheive time / temperature requirements. Observed cooked pork on counter 110 F. CDI- moved to cooler.

6-202.15 Outer Openings, Protected - C: If rear door is propped open to allow screen door to serve as outer opening, repair and securely attach screen to door frame.

4-205.10 Food Equipment, Certification and Classification - C: Equipment shall be used according to manufacturers specifications. Observed milk stored in refrigerator " not for storage of potentially hazardous foods". Do not store milk in this refrigerator. Repeat.

3-301.11 Preventing Contamination from Hands: Reqasy to eat foods shall be contacted with bare hands. Observed employee cutting cauliflower and cabbage for salads with bare hands. CDI- cut portions discarded.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Date mark potentially hazardous ready-to-eat foods. Observed large volumes of tamales not date marked. CDI- marked with date of preparation.

3-602.11 Food Labels: Foods that are packaged ina facilityand subsequently offered for sale as customer self-service shall bear labels as to ingredients, allergens present, and address of packaging site. Observed bread packaged for sale at cash register bearing no labels. cDI- PIC stated she will obtain display case for bread and eliminate self-service.

6-202.15 Outer Openings, Protected: Re-attach screen of back door to provide barrier to entry of insects.6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest: Observed dead German roaches in facility.

4-205.10 Food Equipment, Certification and Classification: Use equipment as intended per data plate on units. Observed display refrigerator for non-hazardous foods only to contain milk jugs. CDI- milk moved to approved refrigerator.

2-102.12 Certified Food Protection Manager. Ensure a certified food protection manager is on site at all times. Observed no certified food protection manager.

2-301.14 When to Wash. Ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. Observed employee leave kitchen and go into dining room, then return to kitchen and start serving customer without washing hands. CDI, by instruction.2-301.15 Where to Wash. FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation of WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Pf. Observed employee wash hands at utensil washing sink. CDI, by instruction

6-301.12 Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with : (A) Individual, disposable towels; Pf (B) A continuous towel system that supplies the user with a clean towel; Pf ot (C) A heated-air hand drying device; Pf or (D) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Pf Observed no paper towels provided.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Observed some (TCS) items (rice, mayo, heavy ahipping cream) held in cooler with mostly produce stored above 45F. CDI, all TCS items were moved to working cooler and use of this cooler discontinued until repaired since this is not the main cooler.

3-501.15 Cooling Methods. Ensure that proper cooling methods are being used. Observed big tall container of sauce cooling at room temperature & a few items cooling in True Refrigerator tighthly wrapped. CDI, provided education on proper cooling methods. Sauce transferred to smaller pans.

6-202.15 Outer Openings, Protected. General Comment: Provide back door self closing.

4-501.11 Good Repair and Proper Adjustment-Equipment. General Comment: Maintain equipment in good repair. Observed torn gasket on 2-door Cold Tech reach-in freezer & on True Refrigerator.