CUZCATLAN

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Waitress observed bringing dirty dishes from customer to dish machine. Waitress then retrieved clean cups to place at front without washing hands first. Employees must wash hands between handling soiled utensils and clean utensils. CDI - Employee educated and she washed hands.

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. Large container of beans measured 45-47F in walk-in cooler. Cook stated that they began cooling last night. Use shallow pans that are uncovered, or use ice bath with frequent stirring to cool large batches of TCS foods. CDI - Cooks educated on cooling and they discarded the beans. REPEAT For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Beans were cooled overnight in deep container in walk-in cooler. Use shallow and uncovered pans, or use ice bath with frequent stirring to cool large batches of TCS foods. CDI - Cooks educated on cooling methods and they discarded the beans. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Container of mayo observed on floor in walk-in cooler. Do not store food on floor. Food must be at least 6 inches off the floor. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 1 wet cloth observed beside grill. Store wet wiping cloths in sanitizer solution when in between uses. 0 pts.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. 1 stack of clean containers were stacked while they were still wet. Allow utensils to adequately air dry before stacking. Improvement from last inspection so kept at half credit. REPEAT

4-501.11 Maintain equipment in good repair. Prep table near dish machine is very rusted on bottom shelf. Replace prep table. REPEAT 0 pts

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Employee observed touching face before donning gloves. Employees must wash hands after touching face and before donning gloves to prepare food. CDI - Employee educated and he washed hands, 0 pts.

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. Large container of salsa in walk-in cooler measured 45-47F. Date said it was prepared yesterday. Use ice bath with frequent stirring or shallow, uncovered pans to quickly cool TCS foods after cooking. CDI - PIC educated about cooling and he discarded salsa. 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 .

3-501.18 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) 2 containers of cooked chicken were prepared on 5-24. 1 container of soup, 1 container of pupusas and 1 container of cooked chicken were missing prep date labels. TCS RTE foods must be labeled with prep dates in, and used or discarded within 7 days of preparation. CDI - PIC placed correct prep date labels on items that were missing date labels and discarded the out of date foods. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Salsa was cooled overnight in large container with lid. Use shallow pans or ice bath with frequent stirring to cool large batches of TCS foods. CDI - PIC educated about cooling methods and he discarded the salsa. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Some stacks of containers and metal pans were stacked while they were still wet. Allow utensils to adequately air dry before stacking. REPEAT

4-501.11 Maintain equipment in good repair. Rust on shelves below prep tables in kitchen. Repair/replace. 0 pts.

REPEAT: 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during the inspection. -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41°F or less. - P. Observed sliced tomatoes in the prep top above 41 F. Discussion with food handler revealed that it was put in the unit yesterday. Also observed salsa and curtido recently placed in an ice bath above 41°F. Refer to temperature observation chart. CDI - PIC voluntarily discarded yesterday’s food and refreshed ice bath. -1.5- 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.

REPEAT: 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. - Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed opened container of milk and horchata without date labels. Employees state that these were first used/prepared yesterday. CDI - Allowed employee to add date labels. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. - P. The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed chorizo being held for resale in the facility’s walk-in cooler past its expiration date (prepared on 2/12). Reviewed first in first out practice with food handlers. CDI - Food handler voluntarily discarded chorizo. -1.5- 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.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed plastic drinking cups wet stacked at front counter server prep station. Separate and allow to air dry prior to stacking. -0-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several heavily scored and stained cutting boards stored in the facility and at large sandwich prep station. Repair or replace. -0-

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

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed multiple employee drinks stored above the prep table and in the WIC. CDI PIC moved employee drinks

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chorizo in the prep top above 41F. PIC stated that it was put in the unit yesterday. CDI PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed multiple tcs (Pico, diced tomatoes, butter) foods that were put in the prep top yesterday not date marked. PIC provided the date mark. Also observed 3 large containers of pupusas in the WIC not date marked. PIC stated that they were made yesterday. Also observed an open gallon of milk in the glass front RIC not date marked. PIC provided the date mark. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer bucket on the prep table while employee was handling food. EHS educated PIC on proper sanitizer bucket storage. CDI PIC moved bucket to bottom shelf of a prep table.

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 multiple spices and a squeeze bottle of oil with missing labels. CDI PIC labeled items.REPEAT

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

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with expired FPM certification onsite during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shell eggs being stored above pupusas inside walk in cooler. CDI: Eggs were relocated. Risk control plan was implemented at end of inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 cooked tripe with a prep date of 3/24. Observed cooked pupusa filling with a prep date of 3/26. CDI: Items were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

REPEAT 3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed spice shakers and plastic containers with missing labels. Label items.

4-501.11 Maintain equipment in good repair. Observed missing panel on ice machine.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust build up on ceiling vent. Clean as needed.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with an expired food safety manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shell eggs being stored above pupusas inside walk in cooler. CDI: Storage order was rearranged. If violation occurs on future inspections a risk control plan may be implemented. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed tomato sauce and cut cabbage in ice baths above 41F, majority of the ice had melted. CDI: PIC added more ice. Points remain the same due to improvement from last inspection. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed spice shakers with labels worn off. Label items.

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 of food debris inside reach in freezer. Clean as needed.

REPEAT 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 dry storage area and missing tile near cook line. Repair.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager onsite during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shell eggs being stored over flan inside walk in cooler. CDI: Storage order was rearranged. 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 cut cabbage and tomato sauce above 41F, inside melted ice bath. Observed various TCS items inside walk in cooler 2 above 41F, ambient air temp was 43-45F. According to PIC, food temperatures were taken at 8:30am and items were 41F or below. CDI: PIC turned down thermostat on cooler, ambient temperature was 38F at end of inspection, and items cooled to 41F or lower. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of degreaser without a label. CDI: Label was placed on bottle. REPEAT 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spray bottle of chemicals being stored on shelving above cutting boards. CDI: Spray bottle was relocated.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed beef thawing at room temperature and shrimp thawing under running water at 80F, not submerged. CDI: Items were placed in walk in cooler.

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 plastic containers being stored inside spice containers.

REPEAT 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 and damaged floor tiles near walk in cooler and dry storage area. Repair.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager onsite during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shrimp being stored in a container on top of chickpeas inside reach in freezer. Chickpeas were removed from their hermetically sealed packages. CDI: Shrimp was relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee handle raw beef, rinse gloves at 3 compartment sink then proceed to handle ready to eat food. CDI: Food employee removed gloves and washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cut cabbage and tomato sauce above 41F, items were in a shallow ice bath. CDI: PIC added ice to ice bath. All other cold holding was correct. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed a spray bottle of degreaser without a label. CDI: PIC labeled spray bottle.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth sitting on prep top. Hold wet wiping cloths in sanitizer.

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 tongs touching cut lettuce, and spoon with handle down in diced tomatoes. Ensure handles are not touching food items.

4-501.11 Maintain equipment in good repair. Observed large ice machine with missing front panel. Repair.

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 in walk in cooler #1

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - PIC food protection manager certification is expired. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. - P - Observed raw chicken stored above raw beef in WIC. - CDI - PIC corrected storage order by moving chicken below beef. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. - REPEAT - Observed various containers of spices lacking labels throughout facility. - CDI - PIC labeled all working containers.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed back door not fully closed during inspection. Keep outer doors closed to prevent insect/rodent entry.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - REPEAT - Observed cell phone stored on top of flip top prep unit. - CDI - Employee removed cell phone from prep unit.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - PIC lacks food protection manager certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - REPEAT - Observed two boxes of raw meat stored on drainboard of prep sink while cooked beef stew was cooling in an ice bath in the prep sink. Do not store raw meat and ready-to-eat food on the same prep sink. - CDI - PIC moved beef stew to walk-in cooler to continue cooling. No obvious signs of contamination present. - *NOTE: Points not escalated due to difference in nature of violation from previous violation noted. Full points will be deducted at next routine inspection if storage order violation persist. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 container of rice temp at 98F after cooling for more than 2 hours in the walk-in cooler. - CDI - PIC voluntarily discarded rice. 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf - Observed rice cooling in a large, deep container not meet required cooling parameters. Observed beef soup and cows feet cooling in covered containers after being removed from ice baths. Do not cover items while actively cooling. Ensure items are stirred frequently or add ice in bags to aide cooling as needed. EHS recommends designating space in a freezer for cooling. - CDI - PIC uncovered items while cooling, incorporated active stirring, and voluntarily discarded rice. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed various working containers of spices and condiments lacking labels.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. - REPEAT - Observed small single service cup used as scoop stored directly in container of tomato based sauce in walk-in cooler. PIC removed cup from sauce. Also observed knife stored between prep unit and steam table. Do not store utensils in this area due to inability to clean surface.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed food residue on the lids of various containers stored in cooler drawers. Clean and increase cleaning frequency to maintain clean.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed dumpster lid open. Keep lids shut when not in use. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed heavy debris buildup inside of dumpster enclosure, with emphasis on the right side. PIC stated dumpster enclosure is shared with a neighboring facility who is responsible for the right side of the enclosure.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee belongings stored on in contact with dry goods on shelving.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Piece of raw bacon observed in container of cooked sausage. Store raw animal foods separately from ready-to-eat foods. CDI - Raw bacon and sausage discarded. // 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. Raw bacon stored directly on top of raw chicken in walk-in cooler. Store raw animal foods according to final cook temperature - store raw bacon separately from raw chicken. CDI - PIC moved raw bacon to another shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 2 large containers of pickled cabbage were prepared on 6-6 and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded cabbage. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Cup used as a scoop in ranch container in walk-in cooler. Do not use cups as utensils. Utensil must have a handle. Also, in-use knives are being stored in space between side of sandwich cooler and side of steam table. Do not store in-use utensils where they can become contaminated. REPEAT

4-501.11 Maintain equipment in good repair. Torn gaskets present on several coolers and freezers throughout establishment. Replace torn gaskets. 0 pts.

5-205.15 Maintain a plumbing system in good repair. Leak present at 3-compartment sink. Repair leak. 0 pts.

5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. Large amount of cardboard boxes in dumpster enclosure. Establishment needs to contact waste management company or property management company to pick up waste more frequently or to add an additional dumpster. 0 pts.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors underneath equipment. 0 pts.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with expired food protection manager certification. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P. Observed food employee wash and rinse spatula and proceed to hand it to another employee for use on the flat top. CDI: Food employee placed spatula to be rewashed, rinsed, sanitized. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

REPEAT 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed raw chicken thawing in prep sink not submerged in running water. CDI: PIC submerged chicken

REPEAT 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 plastic container being used as a scoop in spices. CDI: Plastic container was removed.

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: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed Atole cold holding above 41F after cooling overnight. CDI, item discarded by PIC.

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 large container of tomato soup cold holding above 41F. Observed date mark of 10/12. CDI, item discarded by PIC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed Atole cooling in large pot with no active stirring and temperature monitoring. CDI, item discarded by PIC.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed frozen hot dogs and sausages thawing in container of water on prep counter. CDI, sausage cooked and hot dogs moved to walk in.

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 styrofoam cup with no handle being used as a scoop for dressing. CDI, item removed.

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 burnt out lights at kitchen above prep cooler. Need repaired. No escalation in points due to different area marked out at previous inspection.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed soiled plates stored as clean. CDI, items removed for Wash/Rinse/Sanitize.

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 Curtido, chicken soup, and beef soup cold holding above 41F. Observed date marks of 7/4 and 7/5 on items. CDI, items discarded by PIC.

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 peeling ceiling above prep area. Need repaired.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures. CDI, document emailed.

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 no parasite destruction letter for farm raised shrimp. Verification Required

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed soiled utensils stored as clean. CDI, items removed for Wash/Rinse/Sanitize.

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 no date mark on chorizo, Guac, pico, and popusas at cooler drawer. PIC states items came form larger batch at walk in coolers where items are date marked. Observed items date marked at walk in coolers. CDI, items date marked. EHS advised PIC to transfer date marks to cooking lines (flip top, cooler drawer).

Repeat: 3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed no label on squeeze bottles at flip top. Need labels.

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 human hairs on racks near dry storage goods. Need cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phones stored on top of prep unit. Establishment shall designate an area where employees can store personal possessions.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures. CDI, EHS educated PIC on new requirement.

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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed tomato soup above 41F after cooling overnight. CDI, item discarded by PIC.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed containers of cooked chicken and cooked corn with 11/12 date marks. PIC states items were cooked yesterday and dates are wrong. PIC states staff did not clean off old dates. CDI, items marked with correct date.

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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed tomato soup cooling in large covered containers. PIC states items are cooled in ice baths before relocating to walk in cooler. Employee states temperature was not monitored during cooling. CDI, item discarded by PIC.

Repeat: 3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles in prep top. Need labeled.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single use/service items on floor at dry storage room.

4-501.11 Maintain equipment in good repair. Observed broken light bulb at vent hood.

Repeat: 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 damaged/peeling wall at 3 compartment sink. Observed broken tile at kitchen floor under mats and lower right of walk in cooler door. Need repaired.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employees rinse hands with water instead of following correct hand wash procedure. CDI, employees washed hands with soap and followed correct hand wash procedure.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handle soiled cloth and proceed to handle raw protein to grill. CDI, protein and gloves discarded. Observed employee don new gloves after washing hands. EHS advised employee to discard gloves after soiling.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled plates stored as clean and vegetable processor with leftover debris from previous use. PIC states equipment is cleaned after every use. CDI, items removed for Washed/Rinsed/Sanitize.

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 raw chicken and cooked chicken cooling at slow rate. PIC states items were cooked and prepared at 10AM. CDI, items relocated to smaller containers to cool.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese popusas cold holding above 41F at cooler drawer. PIC states popusas were prepared at 9AM before placing in cooler. PIC states popusas are cooled at walk in before placing in drawer. CDI, items moved to walk in to cool. Points stayed the same due to only one item out of temperature.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no disclosure on menu for shrimp ceviche. PIC states shrimp is usually heat treated before serving but facility has customers that ask for it raw. EHS advised PIC that any items served raw or undercooked shall have disclosure and reminder on menu, even if item is not ordered frequently. PIC states consumer advisory shall be added to menus. 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 cooked and raw chicken cooling in packed containers covered with Saran Wrap. PIC states raw chicken is going to be cooked later in the day and cooked chicken is for later use. CDI, cooked chicken relocated to smaller pans and uncovered. Raw chicken cooked. EHS advised PIC that raw proteins shall stay cold and shall be cooled to 41F or below, regardless of cooking intentions.

3-501.13 Use approved thawing methods. Observed chorizo thawing on counter.

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 at prep unit with no label.

Repeat: 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 flor coving at walk in cooler and broken/missing tile at kitchen area. Need repaired.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled plates and utensils stored as clean. CDI, items removed for Wash/Rinse/Sanitize.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chorizo and sliced tomato cold holding above 41F. PIC states chorizo is cooked every morning (8AM), placed in walk in cooler, then moved to prep top cooler. Observed chorizo in walk in at 40F. Observed tomato below the fill line of container at 40F. CDI, chorizo and top layer of tomato placed in walk in to cool.

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 cut cabbage cooling in deep covered containers. PIC states vinegar was added this morning (10AM) to cabbage before placing back in walk in to cool. PIC states cabbage is cooled by placing in ice bath while in walk in cooler. CDI, cabbage placed in ice bath. Item reached 41F by end of inspection.

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 in flour and rice. CDI, scoop placed upright with handles out.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed soiled to go box stored near grill line without protective plastic. CDI, voluntary discard by PIC.

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 plastic container with cracks and pits stored as clean. CDI, voluntary discard by PIC.

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/missing tile in kitchen in front of prep cooler. Needs repair.

2-301.15 Only wash hands in handwashing sink. -PF Observed employee wash hands at 3 compartment sink. CDI, hands washed at handwash sink.

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

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 seafood soup cooling at a slow rate. CDI, soup placed on ice bath. Item reached 41F by end of inspection.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce cold holding above 41F. PIC states lettuce was prepared an hour ago. CDI, lettuce moved to walk in to cool. Item reached 41F by end of inspection.

Repeat: 3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed cooked chicken and popusas with no date mark. PIC states chicken was cooked the previous day and popusas were made 3 days ago. CDI, items date marked. 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed cabbage with date mark of 01/20/21. Item held more than 7 days. CDI, voluntary discard by PIC.

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 seafood soup cooling in deep covered container. EHS explained to PIC that foods shall be cooled in shallow vented pans with active stirring or use of ice wand with active stirring. CDI, food placed in ice bath. Soup reached 41 by end of inspection.

Repeat: 3-501.13 Use approved thawing methods. Observed chicken thawing in prep sink with no running water. CDI, frozen chicken placed under running water.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility without thin probe thermometer. Verification required.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of seafood stored on floor in walk in cooler. CDI, item relocated.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed utensils with melted and deformed handles. CDI, item discarded by PIC.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee change gloves without washing hands. Discussed with PIC and she relayed to employee.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed carrots in pot on grill at 111F and tomatoes in pot on grill at 110F. Heat was turned up and carrots reached 170F and tomatoes came up to 154F and increasing during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked chorizo, cheese, and butter holding at 45F on top of container and 41F on bottom of container in prep unit top. Decrease amount of product in the containers. Pulled top of containers and placed in walk-in cooler. Observed salsa and slaw on ice for servers on use at 45F. The ice was not surrounding the pans. Added water and buried pans deeper in ice. Temped at 40F by end of inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed milk and cheese dip in walk-in cooler without dates. Observed hot dogs in prep unit without dates. Dated all. 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 salsa with date of 10/17. Discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Missing disclosure and asterisk on bottom of menu. Return visit required.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked chicken sitting out at 79-89F. Facility allows it to sit out before placing in walk-in cooler. Immediately intervened and they placed uncovered in the walk-in cooler. Observed cut cabbage with salt and vinegar in large plastic containers with lids in walk-in cooler. This will not properly cool. Staff is pulling to finish preparing. After finished, they will add ice and water. Observed lettuce cut today in top of prep unit at 55F. It had not been cooled before being placed in prep unit. Chill in walk-in before placing in unit. Facility added ice.

3-501.13 Use approved thawing methods. Observed chicharrone mix thawing in standing water. Use running water or refrigeration to thaw.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed all sauces in prep top unlabeled.

4-501.11 Maintain equipment in good repair. Observed Hobart mixer broken.

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 chipped floor and broken baseboards. Wall repair needed. Some repairs have been made from previous inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dishes soiled on the dish storage rack. CDI-Dishes were taken back to be washed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plastic bins wet stacked under the prep table across from the dish washer.

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 hole in the wall under the prep sink near the walk in cooler. Observed missing wall tile between the walk in coolers. Observed chipping floor tiles throughout.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw meats stored above corn on the cob in reachin freezer. CDI- corn relocated above raw meats. 3-302.11(A) Separate the different types of raw animal foods. -P Observed various raw meats and raw seafood products stored in same bins in reach in freezer. CDI- items rearranged to separate meats and seafoods.

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 open package of hot dogs and lunchmeat turkey without dates. CDI- items opened yesterday, were allowed to be dated with yesterdays date.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed several spray bottles of sanitizer with faded labels unable to read contents. CDI- bottles properly labeled. 7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottle of stainless steel cleaner stored on shelf with clean utensils. CDI- relocated. 7-207.11 Store labeled, employee medications to prevent contamination. -P Observed bottles of vitamins stored on shelf with dry goods above prep surface. CDI- relocated

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 large containers of atole covered in walk in cooler at 51F. Item was cooked earlier this morning. CDI- both containers placed in ice baths and stirred to facilitate cooling. Also observed cooked tomoates in ice bath upon arrival however tomatoes were not stirred at all during inspection and therefore were not dropping in temperature as quickly as needed to meet parameters. CDI- stirred and instructed PIC.

3-302.15 Wash fruits and vegetables prior to use. Observed avocado in top of prep unit with sticker still present. Ensure produce is washed prior to use.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed some areas of ceiling and walls in kitchen in need of repair and cleaning.

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 chorizo and tomatoes not cooling at sufficient rate to meet cooling parameter. CDI moved tomaotes to walk in to cool and chorizo 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 tomatoes cooling in prep unit and should be cooled in walk in . CDI moved to walk in and proper cooling achieved.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed intake above prep line soiled heavily and in need of cleaning.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed carnitas, cream, salsa, chicharones in walk in 1 not covered and chicken in walk in 2 not covered . Half deduction due to improvement in this area from last inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous plates in clean storage with visible food debris. CDI plates taken to dish machine to be washed.

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 recontaminate clean hands by not using paper towel to shut faucet off. CDI instructed on proper handwashing and hands were rewashed correctly. -0 points-

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed majority of items in walk in 1 not covered for protection . CDI advised to cover items in walk in . 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 Observed chicken and beens cooled improperly . CDI discarded.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer in use in excess of 200 ppm chlorine. CdI discarded and remixed at 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 chicken and beans cooled in too great of volume . CDI time window for cooling missed and products were discarded.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed numerous tcs food not covered in walk in 2 . CDI PIC covered items. Points not escalated due to improvement in this area.

4-501.11 Maintain equipment in good repair. Observed gaskets on prep unit , grill drawers , reach in freezer and walk in1 in need of replacement .

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed numerous tcs foods uncovered in walk in. CDI covered foods .

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 queso fresco dated 6-08-18 and cabbage topping dated 06-14-18 both held greater than 7 days. CDI discarded.

4-501.11 Maintain equipment in good repair. Observed numerous gaskets in need of replacement throughout the facility. -0 points-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed slaw cooling in a deep portion inside of a covered plastic bucket and another batch in a plastic container tightly wrapped. cdi- both split into multiple containers and put uncovered into the walk in to continue cooling another 2 hours. Observed salsa that had cooled to <70F in the first two hours but was put into the walk in after this in a deep portion uncovered- PIC voluntarily put a ladle in product to stir and directed staff to stir regularly. All other items cooked this morning were cooled very quickly. Thank you for the improvement.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Women's room wall still in bad repair.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite for most of 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 shredded cheese in 2 large bags stacked on each other in a plastic container- cdi cheese discarded. Please keep bags separate in the walk in cooler to speed this process up. Observed salsa and corn that had been made early this morning(5AM) at >45F in deep portions in plastic 5 gallon buckets- cdi both products put into mulitiple containers and staff started stirring regularly. Salsa and corn checked before the end of inspection- they had both fallen to 47F.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed salt, sugar, and flour in containers with no 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 broken tile in the women's room due to a water leak repair. Thank you for smoothing up the kitchen wall. Repair corroded wall at walk in cooler.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food safety manager onsite today.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a bag of raw bacon stored in a container with ready-to-eat foods(cheese, sausage, and ham). Bacon removed from container and put on a lower shelf today.

/3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chorizo stacked too high on the line making it >45F- top of product put into walk in cooler where it fell to 41F by the end of the inspection.

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 pupusas that were made yesterday but the beans inside of them were made Wed. with no date on them- product in walk in cooler date marked today to correct- same with pork filled pupusas.

3-501.13 Use approved thawing methods. Observed sausage thawing in standing water today- cold running water turned on to continously run over the product. Approved methods include under continously running/draining 70F or less water, in refrigeration, microwave, or while cooking.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a gap at the back screen door- close off with a door sweep.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed two veggie peelers that are hard to clean. Provide proof that they are NSF or approved for commercial use, or provide an approved peeler.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed the ceiling cracked and loose above the 3 comp sink and a gap in the wall behind the water heater(the patch is coming off of the wall). PIC stated that they are planning on replacing all the wall coverings with tile or FRP in the next couple months, when they are closed at night.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager Observed no certified food protection manager onsite today.

7-201.11 Store toxic materials to avoid contamination. -P observed the box of first aid materials stored with onions- first aid moved to chemical storage until the first aid basket can be re-hung.

'5-501.111 Keep storage areas and bins for waste in good repair. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed a rolling trash container with the lid open and the garbage dumpster has a hole in it and needs to be placed. Observed 2 containers of standing water outside- dump these and invert containers so they are not a mosquito breeding area.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on lights along the cookline, the wire beside of the lights, wall piping, and wall fan. Observed broken flooring at the prep sink.

Observed no certified food protection manager onsite today. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.

Observed tamales, pork on bone, cooked cabbage, and cooked chicken made on the 27th which is 5 days old and they were stored at >41F today- Products discarded to correct. Discussed with staff how to count days and why the temperature affects this time you can keep food. The Spanish overview was gone over with staff so they could see the rule in writing. 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 Be sure to date mark ham once opened and hotdogs when they are pulled from the freezer. 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 sanitizer labeled as degreasor today and another sanitizer not labeled- both labeled today to correct. Observed stainless steel cleaner stored next to clean dishes and another next to onions- both moved to designated chemical storage to correct. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf

Observed torn gaskets on the cold drawers- tape is not allowed for repair. 4-502.11(A) Maintain utensils in good repair.

Observed the cardboard dumpster lid open and there were holes in this dumpster- replace. Observed the grease trap lid open today. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.111 Keep storage areas and bins for waste in good repair.

Observed build up on the lights above the cook line. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.

Observed black beans and chicken soup that had been made last night and they had still not fallen below 45F or less. 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 slaw that was made last night and still had not fallen below 45F. All above products were denatured and discarded. 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 black beans, chicken soup, and slaw that had been cooling in very deep portions, covered, inside of plastic containers. Discussed the need to use the shalow white containers for these cooling products and keep them uncovered. In the morning a temperature of the products can be taken and if they have fallen to 45F or less, they can then be put into large containers for easy storage. 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf

Observed a torn gasket on the walk in cooler door. 4-501.11 Maintain equipment in good repair. Observed the lemon press with peeling paint today- discontinue use. PIC has a new one that can be used instead. 4-502.11(A) Maintain utensils in good repair.

Observed trash on the ground today around the dumpsters and the top lid of the dumpster was open. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.

Observed a hole in the wall today and missing baseboard near this wall hole. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at handsink. CDI - PIC restocked without being asked.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P All TCS foods in flip top prep cooler holding above 45F (see temperature chart). CDI - Many items were prepared less than 4 hours prior and were moved tothe walk in cooler for rapid cool down; all others discarded. VR - Will return within 10 days to verify correction.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a couple of wet wiping cloths stored on prep surfaces or counter tops. Keep these in sanitizer once wet.

4-501.11 Maintain equipment in good repair. Split gasket on walk in cooler door and rust build up on walk in cooler fan guard. Repair/replace as needed.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Uncovered employee drink stored on top of the prep table. CDI - Drink discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P One pan of black beans and rice in low prep cooler dated 5/31; discarde date should have been 6/6. CDI - 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 Diced tomatoes placed in the flip top to cool. CDI - Diced tomatoes relocated to the walk in cooler for rapid cool down.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Multiple containers of ready to eat foods stored in the walk in cooler with no cover to protect against contamination. Cover to prevent contamination.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Sanitizing solution used to hold wet wiping cloths cloudy and testing at 0ppm chlorine. CDI - Solution dumped and remade at correct concentration.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Minor dust build up on walk in cooler fan guards. Clean. Improvement noted from last inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Soup cooling on an insufficient ice bath, beasn and slaw in walk in cooler cooling in tightly closed containers. CDI -Water added to ice bath and active sitrring of product started; beans and slaw ventted to allow proper cooling.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Grease and dust build up on black wire shelving next to cook line. Clean.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean splatters from ciling tiles near dish area and walls behind cook line.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Wiping cloth in hand sink and no paper towels at dispenser upon entry to kitchen. CDI - Paper towels restocked; wiping cloth removed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Cooked shrimp stored in bottom cold drawer below raw meats such as beef and shrimp. CDI - Cooked shrimp moved to top cold drawer.

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 Lettuce, pico, and cut tomatoes placed in flip top to cool after prep. CDI - All removed and placed in reach in cooler for rapid cool down.

4-501.11 Maintain equipment in good repair. Gaskets split on reach in freezer door and low prep cooler doors; rusty shelves have been painted. Improvement noted from previous inspection.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Baseboard tile missing near three comp sink. Replace.

2-101.11 PIC shall be present during all hours of operation.-PF 2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC with food protection manager certification not present until inspection concluded. The Rules require a certified food protection mangaer is present at all times during operation including food prep.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Black and pink build up around chut inside isce machine. CDI - Staff cleaned 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 45F. -P Beef soup that finished cooking at 11pm last night still 48F in center at 10am. CDI - Discarded. Repeat violation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Slaw on an ice bath and lettuce and pico in flip top cooler all holding above 45F. CDI - Out of temp portions removed to cool in walk in cooler as each of these items were overstocked. Water and ice added to ice bath to raiseheight of contact.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Two sanitizer bottles not labeled. CDI - Labeled during the insepction.

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 Beef soup cooling in deep container in walk in cooler; cut lettuce cooling in container with lid on tight in walk in cooler 2. CDI - Lid removed form lettuce; beef soup discarded due to violation of cooling time (see number 18).

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. One wet wiping cloth stored on counter upon entry to kitchen. CDI - Staff relocated to santizing solution without being asked.

4-501.11 Maintain equipment in good repair. Observed split gaskets on reach in freezer doors and low prep cooler doors. Wire shelving rusty and paint missing in dry goods area. Repaint or replace shelving. Replace split gaskets.

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 Soup cooked last night still at 58F in center. CDI - Discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Lettuce and sliced tomatoes stocked above the top of the pan and holding above 45F in the flip top unit. CDI - Out of temperature portions removed and placed in walk in cooler 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 Cut lettuce, pico, and multiple containers of slaw with no date mark in walk in cooler. CDI - All Correctly back dated.

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 Soup cooling in large thick container in walk in cooler. Yuca root cooling in a inadequate ice bath. CDI - Yuca moved to walk in cooler; soup discarded due to violation of number 18.

3-501.13 Use approved thawing methods. Upon entering the kitchen, packages of squid, shrimp and beef were thawing by sitting at room temperature on the prep sink. CDI - Staff placed beef in walk in cooler; shrimp and squid placed under running water to thaw.

General Comment 4-501.11 Maintain equipment in good repair. Gaskets split on reach in freezer doors. Replace.

General Comment 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 water damaged ceiling tile above the ice machine.