MARIA'S RESTAURANT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a metal container being stored in hand sink next to reach in freezer. CDI: PIC removed container from hand sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed all TCS foods being held above 41F in walk in cooler. PIC voluntarily discarded all TCS foods that were cooked and placed raw items that were 45F and below in ice baths in walk in cooler until service technician could arrive to evaluate cooler.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) 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 working squeeze bottles of salsa being stored without date marks in prep reach in cooler at cook line. CDI: PIC date marked items as they were prepared yesterday.

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 two working squeeze bottles of oil being stored on top of prep cooler unlabeled. Label all working containers of food.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a spoon being stored in a container of pico de gallo in prep flip top cooler in which handle of spoon was resting in food. CDI: PIC removed spoon. 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 two large scoops being stored in a large container of dry pinto beans in which both scoop handles were resting in beans. CDI: PIC removed scoops.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed working squeeze bottles of salsa and condiments, produce and large containers of salsas being stored in glass door merchandiser cooler. Either replace merchandiser cooler with an ANSI certified cooler meant to store such food items or store salsas and produce in another cooler that is ANSI certified or equivalent.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed beef being cooled in large plastic container on prep counter not in an ice bath. Beef measured 85F. PIC stated beef was cooked approximately 1.5 hours prior. Beef would not have met cooling parameters without EHS intervention. CDI: PIC separated beef into 3 shallow metal containers and placed in walk in cooler to rapidly cool.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed chili guadillo salsa being held at 95F on stove top. PIC stated salsa is used for dipping tortillas and had been prepared 2 hours prior. CDI: PIC reheated salsa to over 165F before returning to hot hold.

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: 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 . Observed beef being cooled in large plastic container on prep counter not in an ice bath. Beef measured 85F. PIC stated beef was cooked approximately 1.5 hours prior. Beef would not have met cooling parameters without EHS intervention. CDI: PIC separated beef into 3 shallow metal containers and placed in walk in cooler to rapidly cool. REPEAT.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed containers of pico de gallo, queso and refried beans made a couple of days prior being stored in walk in cooler uncovered. CDI: PIC covered items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 . Observed large deep plastic containers of queso and refried beans cooling in walk in cooler and not decrease in temperature after 40 minutes. CDI: PIC placed queso and beans in shallow metal containers and placed in an ice bath in walk in cooler to rapidly cool. REPEAT.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed a bucket of sanitizer being stored in a bus tub on floor outside of kitchen. Keep sanitizer containers off the floor to prevent contamination.

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 a scoop being stored in a container of flour in which handle of scoop was buried in flour. Store scoop handles above food. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed two stacks of metal containers being stored wet nested on clean storage shelf above 3 compartment sink. CDI: Containers were unstacked to allow for air drying. REPEAT.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed rust build up on bottom shelf of prep counter next to dish machine and build up on bottom shelf of prep counter near dry storage room. Remove rust and seal prep counter or replace prep counter.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed a deep metal container of rice covered with plastic wrap cooling in walk in cooler from the previous night. Rice measured 49F. Also observed a deep metal container of mushrooms from a can covered with plastic wrap cooling in prep reach in cooler from previous night. Mushrooms measured 44F. CDI: PIC voluntarily discarded both items.

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed online menu with full consumer advisory, however items offered undercooked/ cooked to order are missing asterisk indicating that is the food item offered undercooked/ cooked to order. CDI: Online menu was edited during inspection and asterisk were added to all items offered undercooked/ cooked to order.

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: 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 . Observed a deep metal container of rice covered with plastic wrap cooling in walk in cooler from the previous night. Rice measured 49F. Also observed a deep metal container of mushrooms from a can covered with plastic wrap cooling in prep reach in cooler from previous night. Mushrooms measured 44F. CDI: PIC voluntarily discarded both items.

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 a small bowl being used as a scoop stored in a container of onions in prep flip top cooler and a scoop being held in a large container of dry beans in storage room in which handle of scoop was buried in beans. CDI: PIC removed small bowl from onions and repositioned scoop in beans so that handle was above the food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed two stacks of metal containers being stored wet nested on clean storage shelf above 3 compartment sink. CDI: Containers were unstacked to allow for air drying.

4-501.11 Maintain equipment in good repair. Observed dish machine not operating properly. PIC stated a service request was submitted and a technician arrived on-site during inspection. Facility is using multi-use utensils, however establishment only has 60 seats and can effectively W/R/S utensils in 3 compartment sink until dish machine is repaired.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P-Observed in stand-in reach-in freezer RTE food stored below repackaged raw foods, with some raw food being stored on plates and metal pans. . No contamination observed. -CDI-PIC rearranged food items in proper storage order. Visit in 3 days. 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 melted cheese in hot well being hot held below 135F. ( see temp chart) -CDI-PIC reheated food items to above 165F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-903.11(B)(2) Clean equipment and utensils shall be stored covered or inverted. Observed salsa bowls, plates and to go containers not inverted in the main kitchen area and dry storage area that do not have over head protection from environment.No contamination observed on the bowls, plates and to-go containers but only on the surfaces of the shelves that some of these items were being stored on. -CDI-PIC rearranged food items.

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 to-go containers stored through out main kitchen and dry storage area not in-use and out of original packaging. No contamination observed. -CDI-PIC properly covered all the to-go containers.

4-501.11 Maintain equipment in good repair. Observed the plastic interior surface liner of the Prep-line #1 reach-in door torn and in need of repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a variety of cutting boards w/ deep black grooves ; in need of replacement.

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 soiled shelves used to store bowls, plates and to-go containers soiled w/ food debris and grease build-up.

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 in a large plastic tub cooked beef ( which is shredded and used for Birria) cooling in a prep sink, covered in plastic wrap at 2:45 pm with a temperture of 122F. It was later placed in the WIC vented ( plastic wrap covering the container half way).At 4:00pm the temperature was at 98F with a cooling rate of 0.32. Cooling parameter not missed.-CDI-PIC was educated and the beef was split into two shallow metal pans. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-Observed a large container of Salsa, and a container of blended refried beans with no date marks.-CDI-PIC placed date labels on both items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf -Observed cooked beef cooling in a plastic deep tub covered in plastic wrap on a prep sink, which was later moved to the WIC, vented to finish the cooling process.-CDI-PIC was educated and the food item was split into two shallow metal pans. Cooling parameters not missed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Shredded cheese and cut tomatoes in open prep top above 41F less than 1 hour. Moved to walk in to reach 41F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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. Labels not readable on oils. PIC to add new labels.

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

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. Shelving near kitchen entry accumulating dust. No points deducted.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw chorizo stored above RTE pork. CDI - Storage order was rearranged. 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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw ground chorizo stored above steak. CDI - Storage order rearranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed chicken inside prep unit 1 stored above 41F. Observed pico de gallo inside prep unit 2 above 41F. CDI - Items were prepared today and moved to RIF for rapid cooling.

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 large bucket of chip Salsa inside the WIC with no date marking. CDI - Proper date marking was added.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in chlorine sanitizer below 10 PPM. CDI - Replaced with sanitizer at the proper strength.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed small cups with no handles used to scoop salt and pepper submerged in product. CDI - Scoops were removed from containers.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed mo written procedures for V/D cleanup. CDI-V/D cleanup procedures provided by EHS.

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 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 . 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee wash hands, turn off soiled faucet with bare hands, then dry hands. Employee’s hands were recontaminated when employee turned off soiled faucet without a barrier. CDI-EHS educated staff and employee properly washed hands.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw chicken stored over raw shrimp. CDI-EHS educated PIC that raw animal foods should be stored based on final cook temperature. Raw chicken should not be stored over raw shrimp. PIC corrected storage order. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed carrots, ginger, and other produce stored over washed, RTE chopped lettuce. CDI-PIC corrected storage order.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. 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 . Observed pico that was prepared at 9:30am at 48F at 3:30pm. Pico missed 4 hour cooling window. CDI-PIC voluntarily discarded pico that did not cool to 41F within 4 hours. 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: 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 . Observed chile relleno that was prepared at 11:30am at 96F at 3:26pm. First cooling window, 135F to 70F within 2 hours, was missed. CDI-PIC voluntarily discarded cooked chile rellenos that did not quickly cool.

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: 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 . Observed chile rellenos that were placed to cool in dense, thick layers that missed cooling window. Observed pico placed in dense, thick container in prep top unit. CDI-EHS recommends cooling, uncovered, in thin layers in WIC. PIC voluntarily discarded TCS foods that did not quickly cool.

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 unlabeled squeeze bottles and shaker surrounding cooking equipment. Add labels to all.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping clothes stored on cutting boards between uses. CDI-PIC removed used wiping clothes.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board placed on prep unit melted, and no longer smooth and easily cleanable. Repair or replace.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a few large containers of salsa, queso and carnitas in walk in cooler from previous days service stored without lids/wrappings. EHS discussed with PIC, ensure products that are 41F or below that have finished cooling are covered/wrapped in walk in cooler.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed interior of small prep unit with significant water buildup in reach in portion where raw meats are stored. PIC stated she believes employees did not clean out properly, water is from cleaning unit at end of night. EHS unsure if water is condensation leak or from cleaning. CDI- food moved out of this unit. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed no designated area for dented cans, observed can with significant dent at seal stored with retail products. CDI- can voluntarily discarded during inspection, EHS suggested having designated area for dented cans, separate from retail products.

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

4-501.11 Maintain equipment in good repair. Observed interior of small prep unit with significant water buildup, EHS unsure if unit is malfunctioning (holding all TCS foods at 41F or below) or if water is from cleaning inside unit. Service unit if condensation buildup continues to be an issue.

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 gaskets on outdoor walk in cooler in need of cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Queso recorded at 96F. CDI - Reheated. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Salsa in ice bath recorded at 51F and 67F. CDI- Cooled down. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.12 (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. Ice scoop stored on top of ice machine.

4-501.11 Maintain equipment in good repair. - Observed shelving in the walk-in cooler rusting.

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 flooring in the kitchen in need of cleaning.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed shredded chicken at a temperature of 118.7F inside of walk in cooler at 14:54. Shredded chicken twenty five minutes later was observed at 113.1F. Chicken currently is not meeting cooling parameters due to chicken not dropping 13.5F in the twenty five minutes that passed. CDI- Chicken was broken down in to smaller portions in order to cool at a faster rate and meeting cooling parameters.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cold held foods such as cream, tomatoes, and green salsa were all above temperature threshold of 41F. CDI- Items were moved to walk in cooler to be brought back down to temperature by person in charge.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed foods such as previously sliced tomatoes placed directly inside of cold holding. Ensure that items are cooled back down below 41F before placing inside of prep unit, as the prep unit is exposed to an open air environment and is not effective in cooling down foods. CDI- Foods were placed inside of reach in cooler to cool back down below temperature threshold. Items were moved to walk in cooler to cool down effectively.

4-501.11 Maintain equipment in good repair. Observed reach in cooler under prep unit ponding water. Ensure that equipment is repaired before next inspection to prevent possible loss of points.

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. Floors and walls observed in need of additional cleaning to remove build up attached around grill area. Recommend cleaning at a higher frequency.

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 Food establishment shall have a vomiting diarrhea cleanup plan in order to handle bodily fluids cleanup without risking contamination. Food establishment is still in works in achieving a cleanup action plan.

6-301.14 Post a handwash sign at each handsink. A hand wash signs shall be provided at each handwashing sink notifying employees to wash their hands. No hand wash signs observed inside of bathrooms. CDI- REHS provided a hand wash sign during the inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed foods such as pico de gallo and lettuce previously prepared and placed directly inside of cold holding. Ensure that items are cooled back down below 41F before placing inside of prep unit, as the prep unit is exposed to an open air environment and is not effective in cooling down foods. CDI- Foods were placed inside of reach in cooler to cool back down below temperature threshold.

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocados inside of the prep unit with labels still attached. Ensure that avocados are being washed effectively before cutting. CDI- Avocados were discarded during the inspection.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice scoop's handle inside of ice machine making direct contact with the ice .CDI- Ice scoop was removed during the inspection by REHS.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes left wet stacked. Ensure that pans are being stored in a manner that allows them to effectively air dry with air flow. Food establishment shall implement pyramid style stacking to combat wet stacking issue.

4-501.11 Maintain equipment in good repair. Observed torn gaskets inside of reach in cooler. Replace to maintain tight seals.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up left attached to equipment such as shelving and table tops. Recommended higher cleaning frequency to promote cleanliness.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and dry hands before turning off faucet without recontaminating hands.-P Employees shall wash their hands according to the correct hand washing procedure. Observed PIC was their hands in less than 5 seconds. Observed employee make bar hand contact with faucet and continue to prep are foods multiple times. Manager was instructed how to wash hands and rewashed during the inspection.

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 shrimp stored below raw chicken during the inspection. Manager was made aware and food was reorganized during the inspection.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed tomato salsa at a temperature of 44F inside of walk in cooler. Tomato salsa was prepared last night and failed to meet cooling time and temperature of 4 hours to make it back down to o 41F. Tomato salsa was discarded during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cold held foods such as cheese, salsa, and salsa mild mix above temperature threshold of 41F inside of prep units due to stacking the foods too high inside of prep unit and consistent opening an closing.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed foods such as pico de gallo and salsa that did not meet cooling due to bulk amount of storage with lids tightly packed. PIC was explained to break down foods in smaller portions before cooling and cooling foods before placing in prep units due to their continuous use. Foods were discarded due to cooling time and temperature.

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 handles making direct contact with the chicken. Handle was removed during the inspection to prevent possible contamination.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes left wet stacked. Ensure that pans are being stored in a manner that allows them to effectively air dry with air flow. Food establishment shall implement pyramid style stacking to combat wet stacking issue.

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. Walls observed needing additional cleaning to remove build up attached beside grill area. Recommend cleaning at a higher frequency.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Upon arrival, hand washing sink was not supplied with single use paper towels to carry out hand drying provision. Paper towels provided during the inspection.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed foods stored from the night before without proper coverage of container lids of plastic cling wrap. Foods were covered during the inspection.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed ground beef and fahitas from last night that have not been used or removed from walk in cooler not meeting cooling parameters. Foods discarded.

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 foods such as carnitas and queso without dates present on containers. Foods were dated during the inspection.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer well above 50-200 ppm concentration range. Sanitizer was remixed during inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed foods such as ground beef and fahitas that did not meet cooling due to bulk amount of storage. PIC was explained to break down foods in smaller portions before cooling and cooling foods before placing in prep units due to their continuous use. Foods were discarded due to cooling time and temperature.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 1 plastic container from last night stored on the floor during the inspection. No point escalation due to improvement. Food container was removed from floor.

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 in-use utensils handle buried in sugar and knife handle making contact with tomatoes in prep unit. Removed during the inspection

4-501.11 Maintain equipment in good repair. Observed torn gasket inside of reach in units.

5-205.15 Maintain a plumbing system in good repair. Pipe leak under 3 comp sink. VR needed

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. Walls need additional cleaning.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P: Low temp dish machine not sanitizing. Call made for technician. Verification needed within 10 days.

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: Horchata (hot rice in water) sitting on counter at 92.F after two hours. CDI: ice added to mixture and placed in walk-in cooler: Horchata dropped to 80F immediately, to 54F in an hour. Melted ice drained and new added to continue cooling.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Queso on stove at 124F. CDI reheated

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Pans of food requiring date marking In the tops of prep coolers must be date marked. Observed undated pans in prep tops. PIC stated previous guidance from Health Dept was that pans in tops did not have to be date marked. CDI- discussion with PIC. VR needed within 10 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: Horchata cooling at room temperature tightly covered. 92F. CDI- see #18 above.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Front and rear doors open upon entry and during inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Uncovered buckets and containers of food in walk-in and reach ins. Fried tortillas stacked unprotected under hood and in contact with wall.

5-205.15 Maintain a plumbing system in good repair. Pipe leak under 3-comp sink. VR needed.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Wall and floors in need of more frequent cleaning.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken stored over fish . CDI reordered storage. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed tamales store with no cover CDI covered tamales .

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 food debris on equipment.

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 debris and grease on walls in kitchen area.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning due to build up of debris.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed salsa , beef for tacos, spinach dip, and refried beans cooled from last night cooled from last night at greater than 41 degrees . CDI cooling window missed products discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed beef, salsa, beans and spinach dip cooled from last night in too much volume and covered . CDI cooling windows missed products discarded.

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

2-301.14 Wash hands after activities that contaminate them. Wash hands before donning gloves and between gloves uses. -P- Observed employee enter and exit the kitchen through the back into the walk in cooler. Employee handled soiled equipment and trash with proper glove change however not with a hand wash. After each task employee went on to prep RTE foods. CDI- Prior to cross contamination EHS instructed the employee to wash hands. After instruction was provided on when to wash hands EHS observed proper hand washing. 2-301.15 Only wash hands in handwashing sink. -PF- Observed employee wash hands at prep sink. CDI- Instruction was provided to the employee to wash hands at the hand sink. After instruction was provided EHS observed proper hand washing. 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 and PIC rinse hands without soap for 3-5 secs in attempt to wash them. CDI- Education was provided on how to wash hands. After instruction was provided EHS observed proper hand washing.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed two in use buckets of sanitizer with wiping cloths inside not labeled. CDI- PIC labeled the buckets.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf-REPEAT- Observed cut lettuce in the flip top cooling at 45F. PIC stated the item was cut 30 mins prior to the inspection. EHS observed cooked peppers cooling on the counter at 103F. CDI- Both items moved to the walk in uncovered to quickly cool. Items cooled properly, see temp chart.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed several cutting boards in need of replacing or resurfacing due to deep cuts and grooves. 4-501.11 Maintain equipment in good repair.- Observed walk in door damaged near foot plate and gasket in need of repair. 4-202.16 Nonfood-Contact Surfaces - Observed wet rags stored underneath cutting boards. Ensure all non food contact surfaces are smooth, durable, easy to clean, and non absorbent.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P- Observed can wash with hose attached without proper backflow. A VR will occur no later than 2/12/20 to ensure proper back flow is provided.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside main prep cooler pico de gallo, gaucamole, cheese, lettuce, chili reyenos, and chili poblanos > 41F (see temp chart). Observed inside ice bath at wait station mild, chip salsa, and salsa verde > 41F (see temp chart). CDI: all items that were just made transferred to walk-in cooler to rapid chill. More ice and water was added to the ice baths for the salsa. Temperature was dropping down to 42F/below. Continue to work on cold holding. Risk Control plan needed on next inspection if violation is not corrected. VR by 9/21/19

Repeat: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed cheese sauce inside walk-in cooler at 43F in center and 41F on the out edges that had cooled improperly in large batches and covered inside the walk-in cooler. CDI: sauce was separated into smaller metal pans and stirred. Product dropped to 41F. Discussed proper cooling methods. Cooling poster was given out previously.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside walk-in cooler several TCS foods including queso, soup, spinach dip, carnitas, lettuce, salsa, and tamales > 41F (see temp chart). Observed mild and spicy salsa in ice bath at wait station > 41F (see temp chart). CDI: TCS foods inside walk-in cooler were voluntarily discarded. Ice was added to ice bath for salsa. Temperature dropping to 42F. VR by 6/8/19

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed bleach sanitizer at 3-comp sink > 200ppm. CDI: diluted to proper concentration.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed chili poblano cooling inside walk-in cooler tightly wrapped. CDI: uncovered and stored in separate area of cooler.

General Comment: 4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed thermometers missing from inside small flip top cooler and walk-in cooler.

General Comment: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed bleach sanitizer in bucket for wiping cloth > 200ppm. CDI: diluted to proper concentration.

Repeat: 3-302.11(A) Separate the different types of raw animal foods. -P. Observed inside reach-in freezer raw chicken stored above raw steak. CDI: storage order rearranged. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed inside walk-in cooler raw chicken stored above chili poblano. CDI: storage order rearranged. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed foods stored uncovered inside walk-in cooler. CDI: foods were covered.

General Comment: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside big prep cooler lettuce at 43F; pico at 45F; sour cream at 44F; gaucamole at 55F; mild salsa at 51F and regular salsa at 43F. CDI: gaucamole moved to walk-in cooler; more ice added to ice batch with salsa; discussed alternate ways to maintain new cold hold change of 41F.

Repeat: 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 inside walk-in cooler incorrect dates on cheese dip and tamales due to old dates not being removed. CDI: dates updated. Observed chili poblanos made yesterday and spinach dip made 3 days ago without a date inside walk-in cooler. CDI: properly dated. VR for date marking by 2/28/19

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

General Comment: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee uncovered drink stored on prep table upon entry into the kitchen. Observed employee food uncovered inside walk-in cooler above restaurant food. CDI: all items relocated and stored in designated employee area.

General Comment: 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed foods inside walk-in cooler uncovered. CDI: by covering.

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 foods inside walk-in cooler not dated including pulled chicken made on Saturday, tamales, spinach dip, salsa, queso, beans, shredded beef, and soup made on yesterday. CDI: by dating. Observeed chili reyenos stored inside bottom of prep cooler not dated made yesterday. CDI: dat

Repeat: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed shakers and squeeze bottles not labeled. Observed unclear labels and some dry good containers not labeled inside back storage area.

General Comment: 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household rice cooker and wooden household tortilla maker in facility. 4-501.11 Maintain equipment in good repair. Observed broken equipment stored at back door outside. According to owner these items area in the process of being removed. Observed damaged dish racks in need of replacing.

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 reyenos not dated stored in bottom of large flip top cooler that was made. CDI: by properly dating. Half credit taken due to improvement.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed chlorine sanitizer at 3-comp sink too strong > 200ppm. CDI: by diluting to 50 - 100ppm.

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 that had cooled inside walk-in in large covered container. CDI: by breaking down into 2 smaller batches.

General Comment: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed shakers and squeeze bottles not labeled.

General Comment: 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 scoop handle stored in ice at front small ice machine and ice machine in dry storage area.

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 rinse hands in handsink without using soap and turning off faucet with bare hands. CDI by education and rewashing correctly. Other instances of proper handwashing observed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one container of lettuce measuring above 45F. CDI by removal to walk in to rapidly cool.

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 labeling furiously in walk in cooler. Employee dated a whole shelf in walk in cooler with today's date when several of the items had clearly been prepared during previous days. CDI by removal of all fraudulent date marking stickers and dating items with correct dates.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of cups at server station.

4-502.11(A) Maintain utensils in good repair. Observed broken plastic spatula stored above three comp sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris build up on gaskets of reach in coolers.

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 refried beans with no date label in walk in cooler. CDI by having PIC date mark with proper date.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cups wetstacked at the bar area.

4-501.11 Maintain equipment in good repair. Observed rice cooker with broken handle and non-functional beer cooler at bar area. PIC stated that the cooler broke recently and that they are working in ordering another.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris build up on floor of walk in cooler.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed Employee food stored with food fro the facility. CDI by moving to proper location.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up of debris on slicer and several containers stored as clean. CDI by removal for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce and tomatoes in flip top measuring at 47. CDI by removal to walk in for rapid cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of containers near dish area. CDI by separation for proper air drying.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee food and drink that was stored with food for the facility in multiple areas in the kitchen.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P. Observed a metal container of queso and two big plastic containers that was cooling overnight and reached 50-60F. CDI items discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed lettuce in prep top and tomatoes that were double panned in prep top above 45F. CDI items discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed sanitizer bucket that was unlabeled. CDI item 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 queso in cooling in deep metal pan in reach in and queso in large deep plastic buckets cooling in walk in. CDI items discarded. Facility should use shallow metal pans to ensure proper cooling.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed wheel from a prep unit stored on the prep area handsink. Insure that handsinks are kept free of any storage and are available for use at all times. CDI by PIC replacing the wheel.

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 american and shredded queso blanco cheese not date marked in the walk in cooler. PIC stated that items had been opened two days prior. Insure that when any potentially hazardous food is removed from the commercial packaing for storage, that the date that the item is opened is recorded, so that the facility can track how long the item has been in storage. CDI by PIC dating item. Overall the facility has proper date marking procedure, all other items requiring datemarking were observed correct.

I 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth left on the prep flip top cutting board. Insure that wet wiping cloths are returned to sanitizer after each use to insure that proper sanitizer concentration is maintained on the cloth. CDI by PIC placing the cloth into the sanitizer bucket.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed strips of duct tape on the rear kitchen wall, duct tape is not currently holding anything in place. Insure that the tape is either removed or used, as currently it creates a non-cleanable surface.

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 horchata not date marked. As the horchata is prepared in the facility, and contains cooked rice and milk, it is considered TCS until product assessment can prove that it is not. Insure that horchata is datemarked for time of preparation. CDI by PIC dating.

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 two ice scoops stored in contact with ice, insure that scoops are kept out of the product. CDI by moving items.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris on a mixer. Discarded by PIC. Observed debris in handles of several dry good containers.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed cheese slicer stored with debris on the cutting surface. PIC stated that it had been cleaned by employees earlier. Insure that employees thoroughly wash/rinse/sanitize food contact surfaces. CDI by employee rewashing item.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce and pork carnitas in cold holding at temperatures greater than 45F in the kitchen prep unit. Other items in the cooler observed well below 45F. Insure that temperature abuse from employees using items in the prep area is not allowed. Items may be placed in working containers and used, but must be returned to the cold hold unit before they reach temperatures above 45F. EHS observed home made horchata containing milk and cooked rice being used in a beverage dispensing unit. The unit was unable to keep the horchata below 45F, until facility provides documentation that the horchata mix is not potentially hazardous, it must be kept below 45F. Horchata was discarded by PIC. PIC will instead keep the horchata in cold hold units.

\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 non-datemarked pork carnitas in the reach in cooler unit, PIC stated that the item was prepared two days prior. Insure that items kept for multiple days are datemarked for the date of preparation or opening of the commercial packaging.

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 batches of queso cooling down in ice baths without stirring. Insure that when using ice baths to cool items that the items are stirred so that the item cools evenly without pockets of hot temperatures.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed thermometers stored in the rear areas of prep units. Insure that ambient thermometers are stored in the front of prep units, as the front of the unit will indicate the warmest temperatures. CDI by employee moving item.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed nachos being stored in large, non-NSF rubbermaid containers. Food grade plastic containers should be utilized for easy cleaning of the large buckets, and to insure that the items are stored in a safe container. 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 broken spatula with damage to the food contact surfaces. Item was discarded by PIC.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-food contact surfaces accumulating greasy residue.

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 physical facility damage to several areas such as the door jamb to the dry storage room, observed damage to several ceiling tiles, observed cooler door in disrepair.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed items in the reach in freezer that had been removed from commercial packaging, such as raw beef and other raw animal foods stored over ice cream and hot dogs. Insure that such items are kept in proper storage order once removed from commercial packaging, CDI by PIC moving Ready to Eat Items to the top shelf.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker/tape residue on a large container, and the handle of a large scoop. Insure that sticker residue and other debris is removed from items during cleaning.

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 cooling in a deep, covered bucket in the walk in cooler. CDI by PIC venting the bucket, and stirring the food. Food will still be able to meet time requirements.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on the prep area cutting board, outside of the sanitizer bucket. CDI by PIC moving cloths to the bucket.

4-501.11 Maintain equipment in good repair. Observed dented/damaged colander in the dry storage area. PIC stated that it was no longer used. Advised PIC to discard item if it is not used and is damaged.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no dumpster plug in place at time of inspection. Advised PIC to call waste company and request that a plug be installed on their next visit.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed unnecessary items stored in the rear mop sink area. Remove items that are not required for operation or maintenance.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed container of spinach uncovered in walk-in cooler. CDI container covered.

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 items in walk-in cooler that require date mark not properly labeled. CDI items labeled.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed tomatoes cooling in flip top cooler. CDI tomatoes were moved to walk-in cooler to rapidly cool.

4-501.11 Maintain equipment in good repair. Observed rusted shelves in walk-in cooler and prep cooler.

5-205.15 Maintain a plumbing system in good repair. Observed handsink in kitchen leaking. Employee had turned water off but was able to turn it back on.

6-501.114 Maintaining Premises, Unnecessary Items and Litter - C. Observed unnecessary items stored around can wash.

6-303.11 Intensity-Lighting - C. Observed lighting not meeting intensity requirements on storage area.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer spray bottle not labeled. CDI bottle labeled.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed tomato sauce cooling in low prep reach-in unit. CDI tomato sauce placed in large cooler to rapidly cool.

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

4-501.11 Maintain equipment in good repair. Observed walk-in cooler door and outside coving rusted and in disrepair. Observed white reach-in freezer damaged exposing foam.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed unused oven in 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 lights non-shatter resistant in drink preparation area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage (no lid) on prep surface. Drink was discarded.

. 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 Did not observe violation but when asked to demonstrate, employee flipped a tortilla on griddle top with bare hands and then placed in foil. Do not use bare hands. Tongs were brought to line for future use. Employee demostrated using tongs on tortillas and agreed to use for future orders.

3-302.11(A) Separate the different types of raw animal foods by cook temperature. -P Whole muscle beef needs to be stored above ground beef in walkin cooler. Rearranged.

4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer bucket on line was less than 50ppm Chlorine. Remixed to 100ppm Chlorine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed top layer of cheese sauce in hot well at 115-124F. Cheese sauce in middle and bottom were greater than 135F. Stirred and reheated entire container above 165F during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one container of salsa on ice at bar at 49F on top. Moved to cold holding to rapidly chill. Facility replaced with a cold, smaller container on ice.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed items on menu without *. Reminder at bottom is correct on all menus but some are missing * and disclosure (such as "these items may be undercooked"). Maria and I reviewed and I left detailed instructions. She will email me the template for approval. Must be corrected before next inspection.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed one dial thermometer broken - reading at 0. 4-302.12 Provide a thin probe thermometer for accurate measure of thin foods.-Pf Facility does not have a thin probe thermometer for use in testing thin foods like lettuce and fish. Return visit required to ensure this type of thermometer has been obtained.

6-202.15 Protect outer openings of establishment from insect or rodent entry. . Observed back screen door with gap at bottom where pests may potentially enter. Maria advised she'd add a strip to bottom. No pests observed on site today.

6-303.12 (B) Maintain sufficient lighting of at least 20 foot candles at 30 inches above floor over dish machine. Light meter reading low. Replace bulbs over ice machine and 3 comp sink as they are burned out.

3-304.14 Wiping Cloths, Use Limitation - C. Wet wiping clothes shall be used for one task then laundered or stored in a sanitizer solution at proper concentration between uses. Observed several wet wiping clothes on prep surfaces throughout kitchen.

4-101.19 Nonfood-Contact Surfaces - C. Nonfood contact surfaces of equipment shall be nonabsorbent and corrosion resistant. Observed inside of cooler lined with cardboard. Observed rusted shelving inside prep reach-in cooler. Observed rusted and peeling shelving under prep tables.4-501.11 Good Repair and Proper Adjustment-Equipment - C. Observed condensation leak in walk-in cooler. Maintenance has been contacted.4-501.12 Cutting Surfaces - C. Observed cutting board used for lemons deeply scored and pitted.

6-101.11 Surface Characteristics-Indoor Areas - C. Floors, walls and ceiling shall be made of smooth, nonabsorbent, easily cleanable surface. Observed walk-in cooler floor made of exposed concrete. Seal/cover floor to make it nonabsorbent and easily cleanable.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Ensure foods that Time/Temperature Control for safety (TCS) foods that are ready-to-eat and held more than 24 hours must be date marked. Observed numerous foods that meet the criteria were not date marked. CDI

3-304.14 Wiping Cloths, Use Limitation - C. In use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution between uses. Observed wet wiping cloths on counter.

Food contact surfaces shall be clean to sight and touch. Observed build up on ice machine. CDI-cleaning started on ice machine.

Consumer advisory needed for undercooked or raw animal foods. Observed incomplete consumer advisory on menu. Reminder missing on menu items. CDI-through instruction.