PIO PIO

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed one rotisserie chicken holding below 135F in rotisserie oven. PIC stated it has completed cooking, then was moved to lower rotisserie spit for holding, before being placed in hot steam table. All other rotisserie chickens were properly holding above 135F. -The observed rotisserie below 135F was located in the bottom, right corner of the oven. EHS observed bottom right corner of the oven door does not fully close. EHS recommends repairing oven door to ensure it properly seals closed and maintains hot holding temperatures inside. -CDI- PIC reheated rotisserie chicken to above 165F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 slight buildup of food residue/debris on interior of reach-in freezers. Increase frequency of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee phone and keys stored on shelf, next to clean plates and utensils. -CDI- PIC relocated employee phone/keys to prevent contamination of clean dishes.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -Observed multiple metal pots used for rice with visible food residue inside, on the food-contact surface. -CDI- PIC moved pots back to 3-compartment sink to be properly washed/rinsed/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 .

3-501.15 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 red kidney beans and potatoes cooling in WIC in large, deep plastic containers, covered with lid. -CDI- PIC immediately removed lids from both items, and transferred the kidney beans to an uncovered shallow metal pan for rapid cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-301.14 Post a handwash sign at each handsink. -Observed no handwashing sign at handsink in women’s restroom. -CDI- PIC placed handwashing sign at handsink during inspection.

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 handle of scoop for frozen carrots/peas directly touching the food. -CDI- PIC removed handle from food to prevent contamination.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. -Observed single-service items (to-go containers) stored open-face up, removed from original protective packaging, on shelf above hot holding table. Ensure single-service items removed from original packaging are stored upside down to prevent contamination on the food-contact surface of the container. -REPEAT-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee jackets/bag stored directly above food (bags of rice, canned goods), and adjacent to ice machine, such that when opening the ice machine, its cover touches the jackets. Ensure employee items are stored to prevent contamination of customer food.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. -Observed dead insect by WIC door.

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 water storing in-use utensils at 117F. -CDI- PIC replaced water at 144F.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. -Observed single-service items (to-go containers) stored open-face up, removed from original protective packaging, on shelf above hot holding table. Ensure single-service items removed from original packaging are stored upside down to prevent contamination on the food-contact surface of the container.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed in use dish machine sanitizing utensils at 10 PPM. After 3x priming, concentration remained at 10 PPM. CDI - PIC replaced sanitizer bucket and ran cycle which resulted in sanitizer reaching 50 PPM. -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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer: https://youtu.be/y0SjmnabFaY.

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 these items made yesterday without date marking: Rice and corn. CDI - Allowed PIC to 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 (1) large container of salsa blanca in the walk-in cooler without a date label. CDI - PIC traced back prep date to 6/20 and allowed to date mark product. -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.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed chlorine sanitizer bucket stored on shelving above clean utensils and stored beside open container of plantains. CDI - Sanitizer bucket removed to prevent contamination onto food and clean foodservice equipment. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed two blenders wet stacked at utensil clean storage areas from previous day. CDI - PIC removed blenders to 3-compartment sink to be w/r/s. -0-

4-501.11 Maintain equipment in good repair. Observed detached gasket at (1) upright reach-in freezer. -0-

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 hood vent over cook line with heavy greasy residue build up. According to certificate of cleaning, services were provided March 2025. PIC advised next cleaning is scheduled for 6/25/25. -0-

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf. Observed facility unable to provide parasite destruction letter fish used in ceviche. VERIFICATION REQUIRED.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed sauces being held on TPHC with a start time of 11am at 10:35am. According to PIC items were just placed on TPHC. CDI: Time label was corrected.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of bleach without a label. CDI: Item was labeled during inspection.

REPEAT 3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed dry storage, reach in freezers, bagged food items, and ice machine being stored in hallway at back of kitchen.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plates with food debris while being stored as clean. CDI: Items were placed to be rewashed. 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 minor black build up on large ice machine. Clean as needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed various TCS items inside walk in cooler above 41F ambient air ranging 44-46F. Raw meats were moved to freezers or placed on ice. All other items were voluntarily discarded. Product disposition was completed. Facility has voluntarily closed until unit is repaired. VERIFICATION REQUIRED For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(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 to go sauces (garlic in oil sauce) being held on TPHC without a start/discard time. CDI: PIC labeled items with start/discard time.

REPEAT 3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed canned food items, dry storage, reach in freezers, ice machine, and produce stored in hallway at back of kitchen.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinsing out sauce containers at server hand sink. CDI: Items were removed.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw pork inside a container of hot dogs. CDI: Hot dogs were voluntarily discarded. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of bleach not labeled. VERIFICATION REQUIRED

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed fish cooling at a rate of 0.02F/min in a thick portion. CDI: PIC fish in ice. 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 .

REPEAT 3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed canned food items, dry storage, reach in freezers, ice machine, and produce stored in hallway at back of kitchen.

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

REPEAT 4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils.-Pf. Observed raw chicken being stored in large rolling containers. VERIFICATION REQUIRED

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

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed bin of bagged portions of frozen and repackaged cut steak portions out of original packaging stored above two (2) unopened packages of ready to eat hot dogs in back hallway freezer. CDI - EHS and kitchen employee rotated frozen hot dogs above raw animal food. REPEAT 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) bin of unwashed produce one WIC (apples with stickers, uncut unwashed red cabbage, etc.) stored above rolling bins of salsa. CDI - PIC reorganized storage order in cooler and freezers. EHS provided storage order guides for WIC and reach in units. Note: No escalation in point deduction due to noted improvements; raw animal food was properly ordered and stored in WIC and front reach in freezer, and employees switched gloves and washed hands at appropriate times. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 to go station and salsa carafes with salsa labels dated for day of inspection, but with no indication of what time items were set on TPHC. CDI - EHS conversed with food employees and verified food was placed at 11 a.m. Labels were updated with proper 4 hour disposal time (11 a.m. to 3 p.m.) Note: Observed one label by employee during corrections reading 11 a.m. to 4 p.m. EHS corrected this and properly time marked food. Facility TPHC states that cold held salsa may be removed and disposed of after 4 hours.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one (1) unlabeled bin of properly concentrated chlorine sanitizer with no rags placed in it in kitchen. PIC brought bin to EHS to unused counter to test with test kit and left at counter without labeling. CDI - EHS affixed label to sanitizer and rotated to lower storage to prevent potential contamination. REPEAT. Note: no escalation in point deduction due to noted improvements. EHS observed fewer improperly labeled chemical containers and no unapproved pesticides during inspections.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed two (2) rolling bins of salsas (garlic and salsa verde) in covered WIC above 41F. Per conversation with food employees, salsas were properly cooled over night, rotated from WIC during morning preparation to prepare TPHC station, and rotated to WIC after approximately thirty minutes. EHS observed minimal cooling without alteration. CDI - EHS removed lids from rolling bins and directed food employee to stir bins intermittently. Salsas were observed as cooling properly or cold holding prior to end of inspection. REPEAT. Note: No escalation in point deduction due to noted improvement from previous inspection; salsas were observed as cooling effectively prior to 4 hour cooling cycle. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed food items (canned and dry goods) as well as food cold storage (three standing reach in freezers) and food equipment (ice machine) stored in rear hallway. Facility operations have expanded beyond initial permitted space. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths being held on counter instead of readily available sanitizer. CDI - EHS gathered in use wiping cloths and rotated them to readily available sanitizer.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed one (1) scoop in rice bin in the hallway stored with handle contacting food. CDI - PIC (while wearing gloves) elevated scoop handle out of food.

4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils.-Pf Observe large rolling bins used to store rotisserie chickens and salsas in WIC. Containers do not fit within 3 compartment sink. REPEAT. A verification will occur no later than 12/23/2023.

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 one present holds a food protection manager certification at time of inspection.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed food employee crack raw shell egg onto flattop grill using gloved hand, then begin plating ready to eat rice without changing gloves or washing hands. CDI - EHS and supervisor coached employee on proper handwashing procedures and observed corrective handwashing.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) bin of frozen raw meat steak taken out of original packaging stored above ready to eat foods (arepas and frozen vegetables) in front freezer. Observed one (1) bag of bread and one (1) package of vegetables in hallway reach in freezer 2 stored beneath frozen steak and fish. REPEAT. 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 beef and chicken repackaged in hallway reach in freezers intermingled in the same containers. CDI - PIC reorganized storage order in cooler and freezers. EHS provided storage order guides for WIC and reach in units. 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 PIC wash and rinse soiled cutting board in WIC and begin to place it for cutting raw fish without first sanitizing. CDI - PIC placed cutting board in dish machine and allowed it to be properly washed and sanitized prior to use. 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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed two (2) large rolling bins of TCS foods (white salsa (made with garlic and oil) and salsa verde) in WIC at 45F when observed. All other items in the WIC were at proper temperatures. Per conversation with PIC, items were prepared last night and did not cool effectively. CDI - PIC voluntarily disposed of improperly cooled food. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed four (4) working spray bottles of cleaners (degreaser and bleach) in kitchen and female restroom cupboard with no labeling. CDI - Labels were added by EHS and PIC. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed one can of household pesticide in hallway storage cabinet. CDI - PIC disposed of unapproved pesticide.

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 improperly cooled salsas in large bins. CDI - Per conversation with PIC, facility will use smaller bins and smaller portions of food to better cool and cold hold their prepared TCS foods. EHS provided establishment with cooling charts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed food items (canned and dry goods) as well as food cold storage (three standing reach in freezers) and food equipment (ice machine) stored in rear hallway. Facility operations have expanded beyond initial permitted space.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. PIC was initially observed engaged in food prep without a hair restraint. CDI - Over course of inspection, PIC donned hat without verbal correction.

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 recently cooked chicken being used to prepare empanadas with knife handle contacting food. Observed frozen vegetables in reach in freezer with handle contacting food. PIC removed knife from chicken. EHS donned glove and removed scoop from vegetables stored in freezer.

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 chorizo stored directly in grocery bags in hallway reach in freezer. Use food safe equipment, containers, and bags

4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils.-Pf Observe large rolling bins used to store rotisserie chickens and salsas in WIC. Containers do not fit within 3 compartment sink. CDI - Facility has agreed to discontinue using large bins for salsas.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors and lids open at time of inspection. CDI - PIC closed doors prior to returning to interior premises.

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 food soil on walls and floors throughout kitchen.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed one (1) light bulb at grill hood without shatter proof shielding.

6-301.14 Post a handwash sign at each handsink. Handwashing sign missing at handsink in kitchen. Signage in women’s restroom is beginning to wear as well.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef in top drawer of grill cooler and fully cooked hot dogs in bottom drawer. Employee switched storage to that raw meats were not stored above ready-to-eat foods. Observed raw meat taken out of original packaging stored above ready to eat foods in front freezer. Employee fixed storage order. CDI For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS (garlic-in-oil) sauces in low reach-in cooler above 41F. Sauces were moved to walk-in cooler to quickly cool to 41F. Unit observed with heavy ice buildup which may be affecting cold holding temperatures. PIC adjusted temperature dial. PIC will thaw ice buildup and assess unit repair. Until unit can be verified to hold TCS foods at 41F and below, do not store TCS sauces in unit. Sauces will be brought up from walk-in unit in the meantime and placed on TPHC where facility holds to-go sauces on counter with approved procedures. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(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 TCS garlic-in-oil sauces were not labeled with time to indicate removal from temperature control on date mark sticker as specified on TPHC procedures. TCS sauces are held at room temperature for delivery orders. CDI-Appropriate time was written on label.

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

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a few food items in reach-in coolers uncovered. CDI-Employee placed lids on food.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed fish thawing in prep sink without cold running water CDI-Cold water faucet was turned on to run over thawing fish.

REPEAT 5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in women’s restroom.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed chlorine sanitizer concentration at 0ppm at dish machine after cycle. Sanitizer bucket needed to be replenished. CDI-Employee replaced sanitizer with new bucket. After sanitizer prime and wash cycle, sanitizer was at correct concentration (about 100ppm).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed some foods in walk-in unit above 41F. Facility recently had lunch rush and after conversation with employee, lunch rush occurred about an hour and a half before inspection. During inspection, it was observed that temperatures of TCS foods were decreasing quickly due to door being left closed. Do not leave walk-in door open during service or have temperature setting of unit adjusted to account for busy operating and preparation hours. Verification required by 12/31/22. Follow up visit will be conducted to assess cold holding temperatures in walk-in cooler.

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 TCS garlic-in-oil sauces were not labeled with time to indicate removal from temperature control on date mark sticker as specified on TPHC procedures. TCS sauces are held at room temperature for delivery orders. CDI-Time was written on sticker and any sauces held out past 4 hours were discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles of bleach and cleaner without label. CDI-Employee labeled items

REPEAT 5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in women’s restroom. 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 hot dogs in cold drawer that were not properly date marked. PIC stated that the hot dogs were opened yesterday. CDI-hot dogs were dated.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths being held on counter instead of in sanitizer.

REPEAT 5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in women’s restroom. REPEAT

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at women’s restroom handwashing sink. CDI-EHS provided signage to PIC.

REPEAT 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw chicken stored over raw beef in reach-in freezer. Items had been removed from original packaging and portioned into food storage bags before freezing. CDI-Discussed with PIC and chicken was moved to bottom shelf below other raw meats. **Point value deduction not increased due to much improvement since last inspection. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered food in front reach-in freezer. Facility had recently had out food for prep.

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 some date marking sticker residue on the outside surfaces of food containers. Food containers were not stacked.

REPEAT 5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in women’s restroom.

2-101.11 (A) PIC shall be present during all hours of operation. -PF 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 No clear PIC present at time of inspection. Priority items observed during time of inspection. REPEAT

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 - No PIC during inspection. No one present holds a food protection manager certification. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed veggies above RTE foods and also raw animal foods above RTE foods in walk-in cooler. Do not store raw animal foods above ready-to-eat foods and store raw animal foods according to final cook temperature. CDI-Items rearranged. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed some foods in walk-in unit above 41F. Facility recently had lunch rush and after conversation with employee, lunch rush occurred about an hour and a half before inspection. During inspection, it was observed that temperatures of TCS foods were decreasing due to door being closed. Do not leave walk-in door open during service or have unit adjusted to account for busy operating and preparation hours. Verification required by 3/26/22.

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 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 Employee could not produce TPHC procedures for to-go sauces out at room temperature. Sauces at room temp also marked with time incorrectly. They were prepared at noon today. EHS allowed facility to fix time on sticker and have sauces discarded at 4pm. Backstock of sauces that were also prepared at the same time today are kept in reach-in cooler below counter holding 41F and below. Discard sauces kept on TPHC at 4pm and recommend grabbing sauces from cold holding as needed if TPHC procedures cannot be followed. CDI- Another TPHC form was filled out during inspection with employee.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Bottle of bleach used to clean/sanitize 3 compartment sink was above 200ppm chlorine. Solution was bleaching out strip. CDI-Employee discarded bottle and remade solution to measure between 50-200ppm chlorine.

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 a couple squeeze bottles of oil and sauces not labeled in kitchen.

5-501.17 Provide a covered waste bin in female restrooms. Waste bin in women's restroom does not have lid.

6-303.11 Provide required lighting intensity. Lighting in walk-in cooler is 2-3 foot candles. Provide at least 10 foot candles in walk-in refrigeration units and in dry food storage areas and in other areas and rooms during periods of cleaning. 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 phone kept on prep unit in kitchen. Observed employee drink with lid kept with food for facility on bottom shelf of low boy reach-in

2-101.11 (A) PIC shall be present during all hours of operation. -PF 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 No clear PIC present at time of inspection. Priority items observed during time of inspection.

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 - No PIC during inspection. No one present holds a food protection manager certification.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety - No vomit and diarrhea clean up plan in place at time of inspection. No points deducted due to this being the establishments first inspection since the new food code was adopted. CDI - Educational materials given and explained by EHS.

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. - Employee drink observed with no lid next to cutting board. Medicine stored with single service items above food. Employee items should be stored in a designated area away from food and food contact surfaces. CDI - drink and medicine discarded

6-301.14 Post a handwash sign at each handsink. - No handwash sign at handwash sink. CDI - sign provided by EHS and posted

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 - Unwashed carrots stored above peeled potatoes in walk in cooler. Unwashed produce should be stored below washed produce.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. - Cutting boards and serving spoons not being cleaned frequently enough throughout the day. These food contact surfaces should be cleaned and sanitized at least every 4 hours. CDI - EHS educated on required frequency of cleaning.

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. - In use utensils stored in a container with no water of a temperature at least 135 F. Store in food or in 135 F water. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Employee observed drying dishes coming out of the dishwasher. Dishes must air dry before storing. CDI - Dishes washed again and allowed to air dry.

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. - Debris buildup observed in reach-in freezers. Clean these surfaces more frequently to prevent buildup.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink next to prep sink in kitchen blocked by dishwasher racks and then later blocked by a box of lettuce during inspection. CDI- EHS explained need for access to handsinks at all times, items were moved away from handsink during inspection.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility using time for sauces on the counter top with no start or end time. PIC stated that sauces used to be on TPHC, but facility had discontinued this practice as they were told it was a non TCS product during the last inspection. EHS discussed ingredients with PIC, sauces are made using fresh peppers, garlic and oil mixture and vinegar and blended. CDI- EHS explained to PIC that sauces are TCS due to garlic and oil mixture, facility will go back to using TPHC and marking start and end times. Sauces out of temperature for more than 4 hours were voluntarily discarded. PIC was unable to locate previous TPHC form, EHS provided new form via email. New TPHC form filled out on site.

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 bottle next to cook line with no label.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back outside door propped open, PIC stated they had recently received a delivery. Observed door to kitchen entrance also propped open. Both doors remained propped open for the entirety of the inspection. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of plantains stored on the floor, just outside of the walk in cooler. Boxes remained on the floor for the entirety of the inspection. Observed an open box of lettuce stored underneath handsink. Storage of lettuce had potential to be contaminated from water splashing at handsink. CDI- box of lettuce moved, EHS explained risk of contamination to PIC. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on the prep surfaces in the back corner near the oven.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handles stored in food in large containers of flour in the dry storage area. CDI- scoops removed from food and brought to 3 comp to wash.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk in cooler holding product between 42-44F. Employees explained that they have been going in and out all day. If this is the case, then the cooler needs to be running colder to maintain the constant opening and closing. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THE WALK IN COOLER IS MAINTAINING PROPER TEMPERATURES. WILL FOLLOW UP ON MONDAY 6/21 TO VERIFY REFRIGERATION.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles of chemicals with no labels indicating the name of the product. CDI-The bottles were labeled. REPEAT.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door in the back hallway propped open for deliveries throughout the day. The door to the kitchen entrance was also propped open. CDI-The door was closed.

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

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 small bowls with no handles stored in the hot holding rice container and the vegetables container in the freezer. CDI-Both bowls were removed.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the walk in cooler. Have replaced. REPEAT. Observed damaged lid and handle to the small flip top cooler. Have repaired.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed burned out lighting in the ceiling over the prep sink and counter. Have new lighting installed.

3-302.11(A) Separate the different types of raw animal foods. -P Observed employee rearranging the shelving in the walk in cooler for proper storage order. CDI-The food items were placed into the correct order, discussed with the owner about proper storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup to cleaned equipment on the shelving. CDI-The items were removed for washing, rinsing, and sanitizing. 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 employee begin date marking food items in the walk in cooler at the start of the inspection. No items that had been prepared today were in the walk in cooler. CDI-Explained date marking should be completed everyday for food items.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no times written for the to-go sauces on the counter. CDI-Times were provided. Observed no paperwork for the TPHC procedures. CDI-Paperwork was provided and explained that a copy shall remain onsite.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottles of cleaners. CDI-The bottles were labeled.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the walk in cooler. REPEAT. Observed damaged gaskets to the doors of the walk in cooler and the salad flip top cooler. Have replaced. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a dirty slicer and knife stored on the clean racks. CDI-The two items were moved back to the 3-compartment sink for washing, rinsing, and sanitizing.

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

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the walk in cooler, and a damaged gasket to the small flip top cooler. The shelves and gasket need replacing. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelving in the walk in cooler. Have cleaned.

5-205.15 Maintain a plumbing system in good repair. Observed 3-compartment sink faucet in poor repair. The base of the faucet is loose and the faucet itself is missing. A rubber tube has been attached to the base in order to use the sink. Manager is working on having the unit repaired.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser not properly working. The manager explained that they need to purchase a new dispenser. CDI-Pump soap was provided until a new dispenser can be purchased.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the walk in cooler holding above 41F. Manager explained that they have been working constantly in the walk in cooler with the door open which caused the product to raise in temperature. CDI-After the door was kept shut, the temperatures began dropping in the walk in cooler. A repair technician arrived onsite to repair unit during the inspection. A follow up visit will be made tomorrow 9-9-2020 to verify the full cold holding of the unit.

4-501.11 Maintain equipment in good repair. Observed a damaged gasket to the small flip top cooler. Have replaced. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed to the floors of the facility, especially around the cookline area. Have cleaned. REPEAT.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee use the 3-compartment sink to only rinse off hands after handling raw steak at the start of the inspection. CDI-Spoke with the manager about ensuring employees understand to use the hand wash sink for hand washing and to conduct a full hand wash with soap and water and paper towels. *Afterwards, great hand washing occurred with all employees.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed an employee use the hand sink instead of the prep sink to fill up a plate of water and yuca to steam in the microwave. CDI-Explained that only hand washing should be completed at a hand wash sink.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed facility using grill and oven cleaner as a form of soap to wash the cutting boards and equipment prior to placing into the dish machine. Grill and oven cleaner should not be used in this form. It should be used according to the directions on the bottle. CDI-Stopped the employee and instructed to use regular soap and water.

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 oil, and sauces with no label indicating the name of the food. Have labeled with the common name of the food product.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths on the prep counter at the start of the inspection. When not in use, the wet cloths must be stored in a sanitizer bucket or put into laundry. REPEAT. *Dry cloths are allowed as long as they are kept dry, and clean.

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

4-501.11 Maintain equipment in good repair. Observed a damaged gasket to the walk in cooler door and the salad flip top cooler door. Have replaced. REPEAT.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no hot water to the hand washing sink. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO VERIFY HOT WATER IS PROVIDED TO THE HAND SINK. *All other sinks in the buildup were reaching required temperatures.

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 floors of the facility. Have cleaned. REPEAT.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed food buildup on the inside of pans that were stored on the clean equipment rack. CDI-The pans were moved back to the 3-compartment sink for proper washing, rinsing, and sanitizing. REPEAT.

3-501.15 Cooling Methods - PF Observed rotisserie chicken cooling on the prep counter below 135F. CDI-The product was placed into the walk in cooler to finish the cooling process. *When hot foods are cooling down, it must go into a walk in cooler or an ice bath when the product drops below 135F.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet cloths on the prep counters. CDI-The cloths were removed. REPEAT.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop handles stored directly in the food product. CDI-The handles were moved out of the product. REPEAT.

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

4-501.11 Maintain equipment in good repair. Observed a damaged gasket to the walk in cooler door. Have replaced. REPEAT. *Other gasket has been replaced that was noted on the last inspection. Zero points taken today.

5-205.15 Maintain a plumbing system in good repair. Observed leaks coming from the faucet and handles at the 3-compartment sink. Have repaired.

6-501.12 Cleaning, Frequency and Restrictions - C Observed cleaning needed to the floors of the facility. Have cleaned.

2-301.14 Wash hands after activities that contaminate them. -P Observed employee cleaning raw prep area table with raw meat blood and then using same gloves to put the raw meat container up in the walk in cooler without washing hands. Observed employee not washing hands between food preparation and handling clean dishes. CDI (corrected during inspection). The PIC (person in charge) stopped the employee and instructed them to wash their hands between changing tasks.

5-205.11 Handsinks may only be used for hand washing .-Pf COMMENT: Observed handsink being used to rinse off soda drink nozzles. CDI. the PIC was instructed to stop using handsink to clean off nozzles and use the three compartment sink or dishwasher. PIC complied and cleaned/sanitized the nozzles.

3-302.11(A) Separate the different types of raw animal foods. -Pf 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed salmon below steak in the walk in cooler. CDI had PIC relocate the items to their proper places. Observed food employee wearing same gloves to clean raw meat prep table then proceeded to handle the walk in cooler door and handle other utensils. Observed food employee wearing gloves and not changing between cleaning and handling clean dishes. CDI. Food employee stopped and directed to remove gloves and wash hands. Repeat. NOTE: Ensure if raw chicken is placed over chicken that reaches its final cook temperature in the rotisserie oven that no drip occurs of the juice from the raw chicken on the ready to eat chicken or the chicken spit of the RTE chicken. Discussion with PIC. Final cook temps were adequate.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. COMMENT: Observed black buildup inside soda fountain nozzles. CDI. The PIC immediately cleaned all the soda fountain nozzles.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. COMMENT: Observed beef in container on floor of walk in cooler. Employee moved container.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer towels being stored on food preparation surfaces. Make sure to store sanitizer towels in a manner where contamination will not occur. Repeat. Suggestion to hold wet wiping cloths inside sanitizer buckets.

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. COMMENT: Observed scoop for sugar handle down in product.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. COMMENT: Observed mixing bowls stacked wet after cleaning. Blenders noted with water in them. Invert.

4-501.11 Maintain equipment in good repair. COMMENT: Observed loose gasket on the inside top of reach in deep freezer.

5-205.15 Maintain a plumbing system in good repair. COMMENT: Repair or completely seal and remove the clear plastic pvc pipe with an NSF approved faucet. The self/installed pvc pipe is not approved for use.

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. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. COMMENT: Observed holes in wall above chicken cutting prep table and holes in the wall in the back storage hallway. Observed absorbent tiles throughout the kitchen. Nonabsorbent tiles should be installed so that they are cleanable.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed hot dogs stored under raw salmon. Observed calamari being stored above the tomatoes. CDI PIC relocated items. REPEAT. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee wearing gloves between washing and sanitizing at ware washing. CDI Food employee stopped and directed to remove gloves and wash hands.

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 establishment placing lettuce in flip top unit to cool down and tighly packed into container. CDI PIC stated that product will be all used for lunch; is used for each meal. Due to still within parameters and product intention will be gone within 4 hours; food establishment will place on temporary time. However if product is still there by 3 pm, will be required to discard if parameters haven't been reached.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed minor flying insects in the food establishment. Make sure to have pest control address.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer towels being stored on food preparation surfaces. Make sure to store sanitizer towels in a manner where contamination will not occur.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages being stored over food for consumption and cans. Make sure to store accordingly to ensure contamination will not occur of food, utensils or equipment.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw steak being stored over cheese. CDI Cheese was relocated and was sealed so no contamination occur. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce being stored over ready to eat foods. CDI Provided hand out to PIC and items were organized per storage chart by end of inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer and mandolin with visible debris. CDI PIC had items broken down to be washed, rinsed and sanitized. Observed yuca in a pan date marked for 5/21. PIC was 100% certain product was cooked yesterday but sticker was not removed from container. CDI Yuca was recooked and placed in a clean container. Make sure to remove all sticker residue. Observed ice chute on soda machine with visible debris. PIC will have it cleaned today. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer bottle reading 0 ppm for chlorine. CDI PIC had bottle refilled with 100 ppm for chlorine.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles containing oils and aqueous solutions not labeled. Make sure to label all working containers of food/food ingredients.

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 dry wiping cloths with visible soilage. Make sure to launder when towels become dirty.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in need of being replaced. Make sure to replace/resurface when no longer able to clean effectively and sanitize.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor debris in walk in cooler and shelving. Make sure to increase cleaning frequency.

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 damage to ceiling and walls over hot grill area; where wall meets ceiling is not completely smooth and easily cleanable. Observed damaged wall coving tiles on outside near walk in cooler. Make sure to keep in good repair. REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dusty ceiling over food preparation. Make sure to keep in good repair.

6-303.11 Intensity-Lighting - C Lighting shall be 50 foot candles in area where food preparation is done. Observed in far right corner near flip top unit lighting less than 50 foot candles. Make sure to provide.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed one cup of ice dumped in handsink at bar area. CDI by intervention and education.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw steak and pork stored over raw shell eggs. CDI by correcting storage order.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one bottle of sanitizer stored at bar area with no label. CDI by labeling with proper name.

4-501.11 Maintain equipment in good repair. Observed broken gasket on reach in cooler. Improvement noted.

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 small holes in wall behind hand sink in kitchen area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink uncovered and stored on prep surface. CDI by voluntary disposal.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw beef stored above raw shell eggs. CDI by correcting storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed blender stored as clean with debris build up. CDI by removal for recleaning.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked rice and and open package of hotdogs with no date labels in the walk in cooler. CDI by dating with proper date.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no written procedure for TPHC of salsa at tables. Paperwork was left previously and PIC stated that it was lost. VR 09/15/2017

4-501.11 Maintain equipment in good repair. Observed broken gasket on walk in cooler. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with deep discolored gouges.

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

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 holes in wall in kitchen area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees phones stored on prep surface.

3-302.11(A) Separate the different types of raw animal foods. -P Observed beef stored over fish in the walk in and in a stand up freezer. CDI by correcting storage order.

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 container of rice and container of milk stored in the walk in with no date label. CDI by dating the products with the correct date.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no written procedures during time of inspection. PIC stated that when the previous inspector explained TPHC, the inspector never gave them the required paperwork. CDI by providing the paperwork and helping the facility fill out the form so as to comply with the code.

7-201.11 Store toxic materials to avoid contamination. -P Observed one bottle of windex stored next to handsink at bar area. CDI by removing the bottle to proper storage area.

4-501.11 Maintain equipment in good repair. Observed damaged gasket on walk in cooler.

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 black debris on inside of gasket of walk in cooler.

Observed unwashed carrots over open container of diced tomatoes. Observed frozen pork chop over frozen shrimp in freezer, pork in open container, package opened for shrimp. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.

Observed salad dressing on table tops that containers raw cut garlic and oil. CDI - facility agreed to put items on time as a public health control. Procedure written at time of inspection. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed milk and hot dogs in walk in with no date. CDI - dated with date hotdogs opened, and milk opened. 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 2 containers of lettuce at 58 degrees in walk in tightly covered. CDI - moved to bus pans and uncovered for 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

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. One employee observed quick rinse his hands and handwashing sink, then use partial bare hand to turn off nozzle at handwashing sink. CDI- PIC Karol Gonzalez advised employee to re-wash hands. Employee re-washed his hands.

3-302.11(A) Separate the different types of raw animal foods. -Pf. Employee observed placing one small container of raw pork on container in walk in cooler under one container of raw chicken. All other items stored correctly. CDI- PIC advised that they have been working on storage correction. Storage was corrected. REPEAT

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. PIC initially advised that skirt steak can at times be offered medium or medium well, but no employee could advise as to the cooking temperature for medium or medium well. No advisory is provided on menu. PIC advised after discussing with kitchen staff, that they will only offer the skirt steak at well done. PIC was advised that should they change, and again offer the steak medium or medium well, a consumer advisory would be needed on the menu. (0pts)

7-201.11 Store toxic materials to avoid contamination. -P. Employee medication bottle stored on table above stored dried foods, chemical cleaner stored on table over utensils and prep area. CDI- storage was corrected.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. No ambient air thermometer provided in salad prep cooler. Replace air thermometer. COMMENT: PIC nor employee could advise as to how to calibrate digital thermometer. Demonstration completed today as to calibration and advised of calibration of 32F. (0pts)

3-307.11 Protect food from contamination sources not specifically noted by code. Bagged fries and cup observed to stored directly in contact with mixed vegetables in freezer. CDI- storage corrected. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Two stacks of produce stored in side hallway way storage area. PIC advised that delivery was just received prior to inspection. Produce stored on directly on the floor. PIC advised that storage will be corrected as soon as preparation for lunch service is completed. CDI- employee corrected storage when protein delivery was received.

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. Employee observed using plate to dispense food and one bowl stored in dry mix. Use handle utensil. (0pts)

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. One door open on shared dumpster. Keep door closed. (0pts)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Two closed employee water bottles stored on shelving used for storing facility items. CDI- storage corrected. COMMENT: Lighting over prep sink and at the corner near salad prep cooler is out/ damaged. Repair lighting. (0pts)

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw kalamari stored over tres leches cake in the walk in cooler, raw beef over milk in the walk in cooler, and shell eggs over lettuce in the walk in cooler. CDI- storage rearranged. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handle cell phone without changing gloves afterwards and another employee drink from an employee beverage without changing gloves afterwards. CDI by instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 2 pans of shredded lettuce in a flip top cooler above 45F (see chart). CDI- product was transferred to the walk in cooler for 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 2 containers of shredded lettuce above 45F in a flip top cooler. An employee indicated the lettuce was cut and placed into the flip top cooler without cooling first. CDI- instructed employees to cool items in the walk in cooler prior to putting them in prep. units. Lettuce pans were transferred to the walk in cooler for cooling.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing floor tiles underneath the 3 compartment sink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw proteins stored over a container filled with garlic sauce in the walk in cooler. CDI- storage rearranged. Improvements made since last inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several foods in the walk in cooler cold holding above 45F (see chart). PIC indicated that a work order has been submitted for repairs and the unit is scheduled to be repaired today. VR required.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 unlabeled chemical spray bottles. CDI- labels added.

4-501.11 Maintain equipment in good repair. Observed walk in cooler operating with an ambient temperature of ~47F. PIC stated repairs are scheduled on the cooler for today.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed shell eggs, raw chicken, and raw steak stored over a salsa container in the walk in cooler. CDI- storage rearranged. 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw shell eggs in the walk in cooler. CDI- storage rearranged.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one sanitizer spray bottle not labeled. CDI- label added. Improvements made since last inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the back hallway that connects to the kitchen.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned ramekins and salad bowls stored upright with moisture between them.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee beverage stored on a preparation table without a lid. Beverage was relocated.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a carrot stored on a preparation table where raw beef was being sliced. CDI- storage rearranged, carrot was discarded. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored in cardboard boxes stored directly over washed and cut produce in the walk in cooler. CDI- storage rearranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut lettuce at 56F in a flip top cooler and diced tomatoes in a sautee pan stored on top of a steam table. CDI- both items relocated to the walk in cooler.

7-201.11 Store toxic materials to avoid contamination. -P Observed containers of dish machine rinse aid and chlorine concentrate stored on top of a dry storage cabinet that contained clean linens. CDI- storage rearranged. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed one sanitizer spray bottle with a chlorine concentration greater than 200ppm. The chlorine test strip would turn purple and then white upon testing. CDI- bottle was emptied and refilled to proper concentration. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 unlabeled chemical spray bottles. CDI- bottles were labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut lettuce being stored in a flip top cooler near the rotisserie oven. The lettuce was 56F. CDI- lettuce relocated to walk in cooler for rapid cooling, instructed PIC to cool foods below 45F prior to placing them in the flip top cooler.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed two employees clean and then return to food service without washing hands and changing gloves. CDI - Instructed employee on when to wash hands to prevent cross-contamination from cleaning tasks. REPEAT -4-

4-501.114 Maintain sanitizer at correct concentrations. -P Observed chlorine sanitizer at 0 ppm. CDI - Bleach used to remake sanitizer to 100 ppm. -1.5-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed chicken, calamari and other foods in the walk in cooler at 42-45F with 7 day date marking. CDI - PIC placed correct labels on products. -1.5-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled sanitizer bottles in kitchen. CDI - PIC labeled items. -1-

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 lettuce cooling in the prep cooler near the stove. CDI - PIC placed lettuce in walk in to cool. Observed deep bucket of lettuce cut at 10 AM at 69F. CDI - Lettuce placed in shallow pans to cool. -1-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working container of spices and oils without labels at stove. Label these with the common name of the item. -0-

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 dry wiping cloth on cutting board used for cutting rotisserie chicken. Keep soiled wiping cloths away from food.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed soil buildup on the ceiling of walk in cooler. Clean. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids on dumpster and cardboard container. Close lids. -0- 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed cardboard boxes all around cardboard container. Dispose of these.

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 dust buildup on vents just inside kitchen door and in bathrooms. -0-

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC on duty and owner-PIC Brian failure to ensure proper cold holding of potentially hazardous foods in walk in cooler with the knowledge the unit was giving them problems. No documentation to suggest food has been in temperature for last 4 hours. Spoke with multiple staff with knowledge that walk in cooler has not been operating properly and parts are ordered. VR

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed multiple staff handle soiled surfaces with gloves then return to food preparation duties wihtout washing hands. CDI- instruction provided Repeat Violation

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 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed cooked beans cooling from yesterday at 52 FCDI- discarded Observed cut leafy greens and tomatos not cooled withing 4 hrs. CDI discarded VR

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all foods in walk in cooler to be above 47 F except just thawed proteins and one box of tomatos. See temp chart Repeat Violation VR OBSERVED RAW CHICKEN DELIVERY AT 245PM TEMPED AT 42 F

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 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed rice cooling in colsed plastic container in walk in cooler at 110 F. Observed facility continues to have problems with cooling and cold holding. MAY NEED MORE REFRIGERATION

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed one thermometer reading 129 F at room temperature. CDI- correct thermometer provided

4-501.11 Maintain equipment in good repair. Observed all foods in walk in cooler to be at 47 F or hotter and ambient air temperature at 49 F.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. - Employee observed working with soiled utensils and removing clean utensils without properly washing hands. Several employees observed washing hands properly but recontaminating hands with faucet handles. To avoid recontamination use a barrier such as a paper towel to close handles. CDI- Employee rewashed hands and soiled utensil was rewashed. PIC instructed employees how to properly wash hands.

3-302.11(A) Separate the different types of raw animal foods. - Raw chicken stored over beef and pork in walk in cooler. CDI- PIC placed chicken under beef and pork. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. - Cooked chicken, potatoes, and tomatoes stored in two door freezer under raw chicken. CDI- PIC placed food in walk in cooler. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. - Unwashed potatoes stored over ready to eat foods. CDI- PIC moved bag of potatoes.

4-601.11(A) Equipment food contact surfaces shall be clean to sight and touch. - Preparation sink cleaned by employee with degreaser and pure bleach. Discontinue practice. All food contact surfaces shall be properly cleaned and sanitized. CDI- Table was properly cleaned and sanitized.

3-501.14(A) Rapidly cool all heated TCS foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F - Chicken soup prepared 3 hours prior read 117F. TCS foods shall be properly cooled down. CDI- Chicken soup was reheated to 201F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. - Garlic and oil based sauce stored at room temperature reading 78F. Store sauce in cold holding equipment to maintain proper temperature. CDI- PIC voluntarily discarded sauce.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Do not use pesticides not labeled for use in a food service establishment. / 7-204.11 Maintain sanitizer at correct concentrations. - Pure bleach used to sanitize preparation table. Discontinue this practice. Ensure that tables are sanitizer remains at proper concentrations. CDI- Table properly cleaned and sanitized. / Employee made a batch of sanitizer and it read over 100ppm. CDI- Sanitizer was discarded and made by PIC read 50 ppm. (repeat)

3-501.15 Quickly cool foods using effective methods. Cold air must flow around product to remove the heat. Leave uncovered or vented. - Cooked tomatoes and chicken soup stored on prep table. Cut tomatoes, cut cabbage, and beans stored tightly covered in walk in cooler. Foods shall be actively cooled when they reach 135F. CDI- Tomatoes placed in walk in cooler for active cooling, chicken soup reheated, tomatoes, cut cabbage, and beans loosely covered.

3-501.13 Use approved thawing methods. - A pack of calamari observed thawing in a container of water reading 73F. Food shall be thawed under refrigeration, under running water of 70F or below, or as part of the cooking process. CDI- Pack of calamari placed in walk in cooler.

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

3-304.12 Store 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. - A container of utensils used on grill line held in water of 75F. Discontinue practice. CDI- Utensils rewashed.

4-501.18 Maintain the wash, rinse and sanitize solutions clean. - Maintain all vats clean as necessary.

4-601.11 Keep nonfood-contact surfaces of equipment clean. Observed exterior of bowls and mixer container to have residue accumulation..

6-501.11 Maintain physical facilities in good repair. Observed multiple ceiling tiles and frames in need of cleaning, repair or replacement.

2-101.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. Observed facility unable to provide written emplyee health policy. CDI- handout given

4-601.11(A) Equipment food contact surfaces shall be clean to sight and touch. Observed multiple utensils and containers to large to wash in 3 comp sink with excessive food residue accumulation. VR for cleaning

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. Observed cut leafy greens cold holding in prep unit at 59 F. Observed cooked chicken pastries and diced tomatos at 46 F or higher in walk in cooler. VR for cold holding

3-501.17 Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed cooked yucca in containers not date marked. CDI- date marked

7-204.11 Maintain sanitizer at correct concentrations. Observed sanitizer in spray bottle. Observed it to be chorine, bleach, and it to bleach out the test stri indicating the concentration was higher than acceptable sanitizing levels. CDI- remixed to dilute concentration

4-502.11(B) Maintain thermometers properly calibrated. Observed multiple digital thermometers in facility, but none open for use.

6-501.111 Premises shall be kept free of insects, rodents, and other pests. Observed multiple flies in kitchen and dining area. VR

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.Obseved recently delivered chicken stored in standing water on kitchen floor. CDI removed from floor

4-501.11(A) Maintain equipment in good repair. Observed temperatures in walk in cooler to be 45-47 F. VR for cold holding

4-601.11©Keep nonfood-contact surfaces of equipment clean. Observed multiple non-food contact surfaces to have residue accumulation.

6-501.11 Maintain physical facilities in good repair. Observed multiple ceiling tiles in need of cleaning, repair or replacement.

6-202.11 Provide shatter-resistant or properly shielded light bulbs in areas where there is exposed food, equipment, utensils, linens or unwrapped single-service and single-use articles. Observed broken light shield in celing in kitchen.

2-102.12 Ensure PIC with food safety certification is on duty at all times food is being prepared. Observed no PIC present with no food safety certification.

2-301.14 Wash hands in between working with raw chicken and clean utensils or ready to eat foods. Observed food employee handle raw chicken and handle multiple walk in cooler and hose handles in the kitchen without washing hands then other food employees handle those soiled handles with gloves and return to food preparation. CDI- instruction provided

6-301.12 Hand Drying towels be provided at all hand sinks. Observed no towels at bar hand sink. CDI- restocked

4-601.11 (A) Maintain Equipment, Food-Contact Surfaces, and Utensils clean to sight and touch. Observed multiple soiled knives on magnet. CDI- removed to clean Observed large NSF trashcan improperly cleaned and not sanitized. CDI- removed to reclean and sanitize.

3-501.14 Ensure TCS foods are properly Cooled. from 135 F to 70 F within 2 hrs and to 45 F within 4 more hours. Observed empenadas made yesterday cooling in walk in cooler in covered thick plastic containers at 47-48 F. CDI- product discarded; instruction provided

3-501.16 Maintain cold held TCS foods at 45 F or colder. Observed cut tomatos in walk in cooler at 50 F and pork chops in prep area at 61 F. CDI- removed to flasch cool

3-501.17 Properly Date Mark open, ready to eat TCS foods. 7 days at 41 F or less and 4 days at 42-45 F. Observed empenadas made yesterday, tomatos and cooked potatos not date marked. VR for date marking

7-102.11 Ensure toxic substances have Common Name on Working Containers. Observed unlabeled spray bottle of sanitizer. CDI- labeled

3-501.15 Ensure TCS foods are cooled using approved and effective Cooling Methods. Observed empenadas cooled in tightly covered plastic containers. CDI- cooling procedure changed

3-302.12 Ensure Food Storage Containers Identified with Common Name of Food. Observed one contaner atop freezer and one on bottom shelf of back radio table not labeled, both a white powder. CDI- labeled

3-305.11 Do not store food on the floor. Observed bag of sugar stored on floor in back hallway. CDI- removed from floor

4-502.13 Ensure Single-Use Articles-Use Limitations are met. Observed multiple single service containers are reused for TCS food storage.

4-602.13 Maintain Nonfood Contact Surfaces free or soiled accumulation. Observed multiple soiled equipment handles throughout facility.

2-102.11 Demonstration Facility shall have PIC with food safety certification at all times facility is preparing food. Observed PIC had no food safety certification.

2-401.11 Eating, Drinking, or Using Tobacco Employee food and beverages shall not be stored on food prep surfaces. Observed employee food on prep table. CDI- removed; instruction provided

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness Equipment reponsible for Sanitization shall ensure the proper concentration ofsanitizer is applied during use. Observed dish machine sanitizer at 0 ppm Chlorine after 3 cycles. CDI- continued to prime and machine now sanitizing a 200 ppm Chlorine

3-501.14 Cooling 14 Ensure all time/temperature control for safety (TCS) foods are cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 45F. Observed beef at 87 F after 3 hours and 10 minutes. CDI- discarded

3-501.15 Cooling Methods Ensure proper and effective cooling methods are used to cool all TCS foods. Observed cooked beans cooling in high volume plastic containers under prep counter. CDI- instruction provided;alternative cooling recommended

3-304.14 Wiping Cloths, Use Limitation Wiping cloths stored on food preparation surfaces must be kept clean to sight.

2-102.12 Certified Food Protection Manager - C. Observed no certified food protection manager on site. Must be in place by January 1, 2014,

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Observed raw shell eggs directly above opened box of lettuce in walk in cooler. CDI - relocated immediately.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Properly date mark all TCS RTE foods which are held for more than 24 hours after opening or preparation. Observed several items not properly date marked - sliced American cheese, diced tomatoes, opened container of hot dogs, cooked yuca. CDI - corrected by instruction, then proper dating.

4-302.12 Food Temperature Measuring Devices - PF. Obtain thin probe thermometer for us in measuring temperature of thin foods such as cut lettuce. Observed no thin probe thermometer available. VR - verification visit required. Will return on Wednesday October 30 to ensure compliance.

4-501.11 Good Repair and Proper Adjustment-Equipment - C. Observed one split gasket - 1 door upright freezer.