SALSA`S

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - 8 Metal containers with food debris stored clean on clean dish rack. *CDI - PIC placed all items into 3 Compartment sink to be washed, rinsed and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. *Observed - Ice Machine with minor build up on ice dispenser.

6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - Small flying pests in kitchen area.

*REPEAT* 4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. *Observed - Slight Wet Stacking of clean dishes at clean dish rack.

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 - Clean dish rack with build up. Clean frequently to maintain item clean for clean dish storage.

5-205.15 Maintain a plumbing system in good repair. *Observed - Small Leak at faucet to 3 compartment sink.

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 - Cookline handsink and Prep Sinks in need of re-caulking to maintain surface as smooth and easily cleanable.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Raw Beef thawing on top shelf in Standing 2 Door RIC above multiple RTE foods. *CDI - PIC trained employee by discussing issue and having them relocate item to lower shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - Metal container and Dicer with dried food debris stored clean on clean dish rack. *CDI - PIC relocated items to 3 compartment sink to be washed rinsed and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- *Observed - Cut Chicken and Steak below 135F stored at ambient temperature between Grill and Stove. *CDI - PIC had employee reheat item to above 165F before placing item onto TPHC. PIC stated they will utilize TPHC for these two items moving forward. PIC filled out written TPHC procedures onsite. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- *Observed - Cut Steaks and Cut Chicken Breast that were cut this morning above 41F cooling in Grill CH Drawers with little to no change after 45min. *CDI - PIC moved items to Standing RIF to blast chill items and improve cooling rate. 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 - Scoop Handle for dry beans in contact with food product. Store to avoid possible contamination.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. *Observed - Wet Stacking of metal containers throughout clean dish rack. PIC pyramid stacked items to allow for proper air drying.

*REPEAT* 4-501.11 Maintain equipment in good repair. *Observed - Both Gaskets tearing on 2 Door Standing RIC.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P- *Observed - Container of sanitizer tested below proper concentration. *CDI - PIC had employee empty and refill sanitizer concentration.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - Plastic Bucket of chicken base stored directly on the floor in front of standing RIF. *CDI - PIC removed bucket from the floor.

4-501.11 Maintain equipment in good repair. *Observed - Both Gaskets to Standing 2 Door RIC tearing in need of being replaced.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Raw Beef Patties above RTE cooked Beef in standing 2 Door RIC. *CDI - PIC placed Raw Beef Patties on lower shelf correcting storage order and removing the possibility of contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- *Observed - Queso Hot Holding on stove top below 135F. *CDI - PIC reheated item to above 165F and made sure to Hot Hold item around 135F moving forward. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - Metal Container of sanitizer without label to properly identify item. *CDI - PIC labeled sanitizer.

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 - Swueeze bottle of liquid butter, Squeeze bottle of water, and squeeze bottle of oil without labels to properly identify contents within. *CDI - PIC had food employee label items to properly identify them.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Multiple metal containers wet stacked in clean dish area. Ensure all washed rinsed and sanitized items are properly air dried before stacking.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed cilantro and onion remains in handwashing sink basin closest to grill. CDI-PIC removed items from handwashing sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dicer used for onions with food residue remaining that was stored as clean. CDI-PIC moved dicer to 3 compartment sink to be rewashed, rinsed, and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed broken, left top side lid in cardboard dumpster.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food handler use gloves to grab raw chicken and continued to use the same gloves to grab sliced tomatoes to place on the grill. CDI-PIC discarded tomatoes and provided education to food handler, gloves were discarded and hands washed. EHS spoke with PIC about using tongs to handle all produce or for raw meats to avoid potential cross-contamination of gloves with raw meats and ready to eat foods.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed container of pre-cooked beef thawing in 110F water. CDI-PIC placed beef into an ice bath and placed into WIC to rapidly cool back down. 3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed several ROP filets of tilapia. PIC cut openings into ROP tilapia and EHS spoke with PIC to ensure to cut openings into packaging as listed on packaging by manufacturer to open while thawing.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed raw chorizo inside packaging thawing in red buckets typically used for sanitizer by facility. PIC removed chorizo from packaging and placed into clean metal container.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed scoops used for sour cream and guacamole stored in water inside prep top. PIC removed scoops from water. REPEAT.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed inside of dishmachine with moderate amount of build up along the top sections of the inside of the machine, but reside was not found on any clean dishes. PIC stated inside of machine is cleaned every other week.

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 one container of raw burger patties stored above raw shelled eggs in RI. CDI-PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several scoops and a plate with remaining food debris that were stored as clean. CDI-PIC moved items to 3 comp sink to be rewashed. PIC stated that all items get finished from w/r/s in dishmachine. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed new working bottle of bleach and of degreaser without labels. CDI-PIC added labels to containers.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed salsa with cooked tomatoes and onions with no cooling rate change inside WIC (see temp chart) in medium sized plastic containers and uncovered. CDI-PIC placed containers of salsa into metal containers and used ice wand to speed up the cooling process. PIC spoke with EHS about potentially cooked tomatoes and onions and letting them cool overnight prior to making the salsa. Repeat, but points not escalated due to only one item cooling and improvement to cooling meats in cold drawers. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in soap.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed scoops used for sour cream and guacamole stored in containers with water inside prep top. PIC removed scoops.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handwash sink used to fill bowl for water for the steam well. CDI-PIC provided education to food worker for handwash sinks to only be used for handwashing.

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 prepped raw meat from this morning cooling in cold drawers under grill and cooked sirloin in broth and pulled chicken not cooling at .54F/min in WIC (see temp chart). CDI-PIC moved raw meats to WIC, placed ice want into sirloin broth, and separated pulled chicken into more shallow pans to rapidly cool. EHS spoke with PIC about using shallow sheet pans to ' cool foods on speed rack and then place into large container during the cooling process. 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 .

4-601.11(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 shelving for clean food containers with dust debris on the grates of the shelving.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P. Observed drains with no clearance above the flood level rim of the floor drain for the 3 compartment sink, the dishmachine, and all prep sinks. CDI-PIC called maintenance during inspection and all indirectly plumbed drains have proper clearance above floor drains.

5-501.111 Keep storage areas and bins for waste in good repair. Observed cardboard dumpster with broken top, left side lid.

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 employee wash hands for under 10 seconds. CDI PIC had employee to re-wash hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee turn off faucet with bare-hands. CDI PIC had employee wash hands again and use paper towel to turn off faucet. 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 .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink blocked by tray tables. CDI PIC removed tray tables.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed steak temp at 50F. CDI PIC moved steak to WIC to 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 .

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 pans labeled with 10/10 discard date. PIC states that dates were incorrect. Relabeled to show 7days. REPEAT. Date marking has improved. 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 bowls in spice containers.CDI PIC removed bowls

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 Shredded chicken in WIC according to PIC was cooked and placed in WIC @9:30am today 8/7/23, checked temp @ 1:20pm was 109F. CDI PIC voluntarily discarded. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several containers improperly labled. According to PIC The discard date is actually the prep date. 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 shredded chicken packing in metal pan, use speed racks or place cooked shredded chicken in freezer to rapidly cool. WIC was packed because of an event. PIC states WIC is not normally packed full. Shredded cooked chicken was voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed shrimp thawing in container under running water with a temp of 81 inside container of shrimp, also observed beef thawing in sink under running water at 80F not in container and water only running over one package of beef. CDI PIC added ice to shrimp and beef. Moved beef into a container so water could submerge all the packages of beef.

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 raw beef stored in non food grade grocery bags. CDI PIC removed from bags and placed in containers. 4-501.11 Maintain equipment in good repair. Observed RIC prep unit ambient temp at 48F PIC Called for repairs, Will come back and check. Until then place foods in WIC

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 ceiling titles by WIC not attached.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed no date marking on salsa inside the RIC. CDI - PIC stated that salsa was made the previous day and the correct date label was added to the salsa.

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 utensil used to scoop salsa submerged in the salsa. CDI - Salsa scoop was removed.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee cloth drying pans after dish machine cycle. CDI - PIC educated employee on draining/air drying.

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 food debris on the inside of the microwave. Observed build up on shelving in the dish machine area used to store clean dishes.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand washing sink in the grill area with no paper towel. CDI- PIC placed paper towel at the hand wash sink.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed crema, pork, salsa Verde and salsa stored uncovered inside the WIC, RIC, and Prep unit RIC.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed chlorine reading at 0 ppm at the dish machine. VR will be required in 3 days (02/09/23). 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed pans stored as clean with food debris still present on the food contact surface. - REPEAT. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes being wet stacked on racks near the dish machine. -Repeat.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed a pan of cooked chicken and beef that employees are taking home stored on shelf above 3 comp sink. CDI PIC had employee move pans.-0

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed whole raw muscle beef being stored next to and touching raw ground beef on a tray. Tray with ground beef chubs had leakage from ground beef. CDI PIC moved ground beef.-0

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .Observed dicer that had not been cleaned stored with clean utensils. CDI PIC moved dicer to 3 comp sink to be washed rinsed and sanitized. Observed ice machine with black buildup on inside shield- 1.5

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 squeeze bottle of sour cream in prep top at 58F. CDI PIC voluntarily discarded.-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 7 small pans of pico de gallo with yesterday's date mark in WIC at 55-58F. PIC stated that it was prepped this morning. Observed cooked pork from yesterday in reach in not labeled. CDI PIC had food employee correct date marking. -1.5

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed small and large pans being wet stacked. REPEAT -1

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 cooked shredded chicken stored on prep surface of meat prep sink along with raw pork / raw ground beef that was actively thawing in danger of being splashed causing cross-contamination. CDI chicken moved to an approved area; education given.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous container stacked wet in kitchen area in need of proper air drying.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed plastic containers used for storing food products melted / damaged in need of replacing; CDI containers switched out during inspection. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board on cook line stained in need of resurfacing.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink stored on top of microwave in kitchen. CDI - Employee drink was moved to designated area away from kitchen equipment, food, and utensils. -0 points-

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed tightly covered plastic containers of salsa cooling in walk in cooler. CDI - PIC removed lids to allow cold air to circulate in and around food product. -0.5 points-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloth stored on prep surface. CDI - PIC completely submerged wiping cloth in sanitizer bucket. -0 points-

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored in crevice between flip top cooler and reach in cooler. Food contact surface of knife was making contact with equipment that is not frequently sanitized. CDI - PIC moved knife to dishwasher to be washed, rinsed, and sanitized. -0.5 points-

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed facilities signed EHP did not include non-typhoidal salmonella. CDI - PIC had copy of email provided by Stephen Graham with updates and had a copy of the updated Employee Health Agreement. EHS advised PIC to have all employees sign the updated version.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw hamburger in reach in above cooked foods such as boiled eggs. Observed raw beef being prepped sitting on top of a container holding dry beans. Observed raw shrimp over sour cream in WIC. CDI - Storage order was rearranged appropriately and EHS discussed proper storage order with PIC and discussed education of employees.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed debris and food residue on metal pans, plates, and plastic containers stored as clean. CDI - All items were moved to be cleaned.

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P OBSERVED utensils being sanitized in a container filled with chlorine sanitizer reaching 0ppm. CDI. Employee drained sanitizer and refilled with accurate reading.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P OBSERVED items in the lowboy across from grill and items in the grill drawers temping above 41F. CDI. Diced tomatoes and shredded cheese in the lowboy were discarded. Other items were taken to reach in cooler and walk in cooler to reduce temperature as they were prepared today. REPEAT. Verification visit within 10 days to ensure lowboy equipment and grill drawer are working accordingly.

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 Anaheim peppers and chopped steak in the reach in without a date. CDI. Employee placed accurate date on containers.

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 items prepared today cooling in covered containers in the lowboy and walk in cooler. CDI. Employee vented all items.

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 scooper used for dry rice with handle inside of rice.

4-501.11 Maintain equipment in good repair. OBSERVED lowboy and grill drawers unable to maintain temperature. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa , tres leches cake, and milk in low boy at greater than 41 degrees. CDI discarded products and took unit out of service until repairs can be made. 10 day verification required.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets in kitchen area had no measurable level of chlorine sanitizer. CDI buckets had not been used refilled with sanitizer at appropriate concentration. -0 points-

4-501.11 Maintain equipment in good repair. Observed low boy in need of repair unable to maintain proper temperature. Observed gaskets on prep unit, reach in cooler in kitchen and in bar area in need of replacement .

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave with build up of food debris and in need of cleaning.

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 of debris at wall sink interface on dishmachine side.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some tcs items in walk in cooler at greater than 41 degrees see chart above. Moved items that were 41 or less to alternate refrigeration and discarded items at greater than 41 degrees. Repeat violation. 10 day verification required.

4-501.11 Maintain equipment in good repair. Observed gasket on reach in cooler in need of replacement. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board on prep unit in need of replacement.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken being hot held at 120 degrees . CDI reheated chicken to 190 degrees.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tcs foods in walk in cooler at above 41 degrees including: charro beans , refried beans , carne molida, raw beef , ground beef, and cooked chicken . CDI discarded all tcs foods that did not arrive today moved tcs food which were delivered today to alternate refrigeration. Technician dispatched to look at walk in cooler. 10 day verification required.

4-501.11 Maintain equipment in good repair. Observed walk in cooler not maintaining proper temperature . Repeat Violation

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw hamburger stored over ready to eat carnitas. CDI reordered storage in reach in .

3-501.13 Use approved thawing methods. Observed hamburger thawing on counter . CDI moved to walk in to thaw.

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

4-501.11 Maintain equipment in good repair. Observed gaskets in need of replacement on prep unit, low boy cooler, grill drawers, and reach in cooler . 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board on prep unit in need of replacement.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee bare hand contact chips while putting on plastic trays. Observed bartender bare hand contact cut oranges and cut lime and placing onto drink. CDI EHS educated employees on barehand contact and employees voluntarily discarded drink and chips.

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 cut tomatoes prepped in the morning at 10 AM that failed to cool within 4 hours to 41F due to improper cooling methods (see temp chart). CDI PIC voluntarily discarded cut tomatoes.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 large containers of guac and pico that were cold holding above 41F (see temp chart). PIC stated items were prepped at 11 AM. CDI PIC placed containers of guac and pico into the freezer to rapid cool.

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 2 containers of salsa enchilada (2/27), salsa verde (2/27), and cooked steak(2/27) that was held past 7 days. CDI PIC voluntarily discarded all items held past 7 days.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed refried beans, ground beef, and cooked chicken cooling on a cart stacked upon EHS entering the kitchen. PIC stated that items were left to cool and finished cooking at 12:30 PM. CDI EHS discussed proper cooling methods and PIC placed TCS food items on ice and into the walk in cooler to properly cool. Repeat violation.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal containers wet stacked. Ensure to allow proper air drying before stacking. Repeat violation.

6-303.11 Intensity-Lighting - C Observed bulb at hood system burnt out. Ensure to replace bulb.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed 3 dented tomatillo cans with denting on seals. CDI, operator removed from use while on-site.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw hamburger meat removed from commercial packaging and stored over churro and ready to eat foods in tall prep freezer. CDI, foods relocated for proper storage.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed chemical dish machine not providing required chlorine sanitizer. Operator contacted EcoLab and they arrived to calibrate machine while on-site. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Observed ice machine accumulating some soil debris and residue at top internal barrier.

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 1 container of guacamole with tomatoes recently prepared at 48 degrees F in covered container in walk in cooler. CDI, cover removed to facilitate heat transfer.

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 ice scoops stored in soiled containers and scoop holster. Scoops relocated for cleaning.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some metal pans being wet stacked in drain board of 3 compartment sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed broken glass in glass mug cooler at bar. Observed some soil residue on dish machine

3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee handling RTE tortillas with bare hands. CDI- Product discarded. Do not touch RTE food with bare hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Multiple food items recorded above 45F (see chart). Internal thermometer of flip top unit and reach in both read above 45F. PIC and EHS suspected combination of unit and cooling issues. Unit will be looked at/repaired. In meantime, facility will use ice baths when using units. CDI- Products discarded. VR.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Multiple sanitizer buckets recorded at >200ppm bleach. CDI- Discarded. Use test strips to measure accurate concentrations.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Some products cooling in flip top units. CDI- Moved to WIC.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Knives stored in crevice of two units. CDI- Taken to dishwasher.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Prep table cutting board in need of replacement. CDI- Ordered on site.

6-301.12 Provide paper towels or approved alternative for hand drying at each hand sink. -Pf Observed no paper towels at hand sink near walk in cooler. CDI, PIC provided paper towels during inspection. Ensure drying method is provided at all hand washing sinks.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp stored directly above ready to eat salsa in walk in cooler. CDI, PIC relocated shrimp. Ensure raw animal foods are stored as to not contaminate ready to eat foods. -Repeat

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer concentration at 0ppm at dish machine. PIC contacted company to fix dish machine. Establishment will use 3 compartment sink, using effective sanitizer concentration. Ecolab arrived to correct issue. '

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 opened bag of spinach in walk in cooler opened more than 24 hours prior to inspection, without a date mark. CID, PIC provided correct date mark. 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 4 batches of salsas, and charro beans with date mark indicating preparation date of 10/4. CDI, PIC voluntarily discarded salsa, charro beans.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of pans. ENSURE DISHES ARE ALLOWED TO AIR DRY AFTER CLEANING AND SANITIZING, AND BEFORE STACKING.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips were produced. Chemical dish machine was providing effective sanitizer concentration at the time of inspection. Facility was not able to verify concentration without test strips. CDI, chlorine test strips were provided by EHS.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of debris, dust and food build up on shelving throughout the establishment. Observed build up of food, dust and debris build up on treys used to wash dishes in dish machine.

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

43-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed a carton of eggs and raw fish stored over vegetable and container of raw fish stored next to vegetable in 2reach in refrigerator. CDI, foods relocated for proper storage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed measuring spoons and several plates stored as clean in facility but soiled with food debris and soil. CDI, equipment relocated for cleaning. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Observed ice machine in need of cleaning and accumulating residue. CDI by instruction.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - TCS foods shall be hot held at 135 degrees F and above. Observed rice, chicken and beans hot held below 135 degrees F at steam table. CDI, operator transferred foods to reheat on grill.

7-201.11 Separation-Storage - P - Store toxic substances so that contamination of equipment is prevented. Observed spray bottles of cleaners stored next to equipment and hanging from food ingredient bottle at bar. CDI, items relocated for proper storage.

3-307.11 Miscellaneous Sources of Contamination - C - Observed baking sheet used for chips according to PIC stored on top of trash can in kitchen.

2-402.11 Effectiveness-Hair Restraints - C - Observed some kitchen employees not wearing hair restraint upon arrival but put them on during inspection.

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

4-803.11 Storage of Soiled Linens - C - Store soiled linen properly. Observed cloth stored around waist of food employee. Observed soiled cloth stored on table. Observed scoop stored in soiled holster at ice machine. Repeat. 4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed dish washer wipe off clean equipment on clean drain board with towel.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Handwashing sinks shall only be used for handwashing. Observed food employee rinse towel off at handwashing sink. CDI by instruction.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed vegetable press stored as clean but soiled. CDI, vegetable press relocated for cleaning.

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 1 container of beans prepared on 12/13 and 1 container of beans prepared yesterday morning according to PIC but not date marked. CDI, operator voluntarily discarded foods.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf - Observed asterisk not identifying disclosure statement and ceviche on menu identified with asterisk as being undercooked. Owner stated that they do not prepare ceviche in the traditional Mexican style with lime juice but that they fully cook their shrimp and tilapia used for ceviche. Parasite destruction requirements discussed with PIC if prepared undercooked and not heat treated to proper final cook temperature. No asterisk needed on ceviche if fish items are fully cooked. Menus reviewed with owner. Update to provide proper menu and consumer advisory by next inspection.

3-302.12 Food Storage Containers Identified with Common Name of Food - C - Observed some dry ingredient containers and spices not labeled as required.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on tables and drainboard at 3 compartment sink.

4-803.11 Storage of Soiled Linens - C - Observed soiled towels worn around waist of several food employees. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean ice scoop stored in soiled holster at ice machine. Observed ice wand uncovered / unprotected in reach in unit.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed some broken glass in cooler holding glassware behind bar. Operator began cleaning process while on-site.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed boxes of tomatos stored on shelf above prepped pico and sour cream. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple plates with food debris on plate. Plates were stored directly under hot holding foods. Consider relocating plates.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed some foods in reach in drawers holding above 45F (see chart). PIC stated the unit was in the proccess of being worked on. CDI- All food products were moved to WIC to cool down. Facility will use ice baths in meantime. VR to check unit.

4-302.12 Provide a thin probe thermometer for an accurate measurement of foods.-Pf No thin probe thermometer at facility. VR.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal bins.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observed handwash sink at bar blocked by box. CDI- Box removed. REPEAT.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above washed and ready-to-eat produce.

| 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Consumer advisory on regular and to-go menu did not have a disclosure portion. VR.

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

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed sanitizer in sanitizer buckets reading at 0ppm. CDI- Buckets re-filled and tested for proper concentration. 3-304.14(D) Maintain dry wiping cloths and sanitizing rags free of visible debris and soil; Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled dry wiping rags. Keep dry wiping rags clean.

4-501.11 Maintain equipment in good repair. Observed damaged gasket in reach in uni 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 cracked plastic container. CDI- Container discarded.

5-402.11 Prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -P Observed two pipes from prep sinks draining directly into drain. Cut pipe to prevent backflow. VR.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice in handsink indicating employees were using handsink as a dump sink. Also, handwash sink at bar had trash can in front of sink, blocking access to sink. Always maintain access to sink. CDI- Trash can re-located.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed many utensils and plates with food debris on them. CDI- All items taken to dishwasher. 4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed pink build-up inside ice machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Shredded chicken was recorded at 125F. CDI- Re-heated to 165F.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed avocado salad, shredded cheese, and shredded beef with no date mark. CDI- PIC knew date of prep for all items and dated accordingly.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed pico, tomatos, and cheese at flip top unit all holding at temps below 45F (see chart). PIC stated they were prepped that morning and immediatley placed in unit. Observed shredded cheese in walk in cooler at 53F in a tight bin. Observed pans of cheese dip in walk in cooler cooling in ice baths. CDI- All food items in flip top unit were taken to walk in cooler to cool down, shredded cheese was portioned out and placed in ice baths.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed pan of ground beef and sauces stored uncovered in refrigeration units. CDI-PIC covered.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several pans on drying rack with sticky residue from labels. CDI- *VERIFICATION REQUIRED*