IMPERIO MEXICAN AND PERUVIAN CUISINE

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) Cooked chicken and cooked shrimp were missing prep date labels in sandwich cooler top. TCS RTE foods must be labeled with prep date, and used or discarded within 7 days of preparation. CDI - PIC placed prep date labels on pans. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Medication stored on shelf above food in walk-in cooler. Store medications separately from food. CDI - PIC moved medicine to separate area. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine measured 0 ppm chlorine on test strip. VR - Verification required within 3 days that dish machine is sanitizing dishes. Establishment must use 3-compartment sink to wash, rinse and sanitize utensils until the dish machine is functioning. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.15 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 Seafood mix measured 67F in sandwich cooler top. PIC stated it was cooked 30 minutes ago. Use walk-in cooler or freezer to cool TCS foods after cooking. CDI - PIC moved seafood mix to walk-in cooler to continue cooling. 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 .

4-501.11 Maintain equipment in good repair. Water dripping from ceiling in walk-in cooler. Repair dripping water and ensure food is not contaminated from dripping water. 0 pts.

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 Employee observed washing hands for less than 5 seconds and turned off faucet handles with bare hands. Employees must scrub hands with soap for at least 10-15 seconds, and then use paper towel to turn off faucet handles to avoid re-contaminating hands. CDI - Employee educated on hand washing procedure and they washed hands correctly after education For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-501.18 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) Shrimp, cooked egg, cooked potatoes, and cooked sweet potatoes were missing prep date labels in sandwich cooler. TCS RTE foods must be labeled with prep date and used or discarded within 7 days of preparation. CDI - Employees placed prep dates on items. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 Cooked sweet potatoes were cooling in tightly wrapped container in walk-in cooler at 52F. Employee stated they began cooling at 11:30am. CDI - Employee took plastic wrap off container and moved to freezer to ensure it reached 41F by 5:30pm. 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 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. 2 bags of ice observed on walk-in freezer floor. Store food and ice at least 6 inches off the floor. 0 pts.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Rice scoop and scoops and ladles for grill were both being stored in 80-85F water. In-use utensils may only be stored in water if the water is held at 135F or higher. 0 pts.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Soap solution used for washing dishes during inspection only measured 83F. Main soap and water solution above 110F. CDI - Sink drained and replaced with 115F solution. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Hole in ceiling above hot water heater. Seal hole. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw beef being stored above ginger 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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed hot dogs and queso fresco without dates. PIC stated items were opened yesterday. CDI: Items were dated. 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.

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 broken/cracked floor tiles near 3 comp sink. Repair.

REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of degreaser not labeled. CDI: PIC labeled item.

4-501.11 Maintain equipment in good repair. Observed walk in cooler dripping near door. Drip was not contaminating any food items during inspection.

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 throughout establishment, especially near 3 comp sink.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed food employee cutting bell pepper with bare hands. CDI: Item was voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

REPEAT 3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed tomato inside walk in cooler with white build up. CDI: Item was voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle with blue chemical not labeled. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed a spray bottle testing at over 200ppm (bleaching out test strip). CDI: Bottle was diluted to 200ppm. 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 chicken cooling at a rate of 0.04F/min in a container tightly covered in Saran Wrap. CDI: Saran Wrap was removed to allow for cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU

6-404.11 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 2 dented cans of tomato sauce on shelving with cans for facility use. CDI: Cans were voluntarily discarded.

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 throughout kitchen area. Repair.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed a package of strawberries with white build up. CDI: PIC voluntarily discarded items.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw beef being stored over pesto sauce 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

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed 2 sanitizer bottles testing over 200ppm chlorine (bleaching out test strip). CDI: Bottles were diluted to 200ppm chlorine.

REPEAT 4-501.11 Maintain equipment in good repair. Observed rusted shelving near three compartment sink

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 throughout main kitchen area.

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 boiled eggs cooling overnight above 41F. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU 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 cut lettuce, raw fish and raw chicken cooling from yesterday all above 41F. CDI: cut lettuce and raw chicken were voluntarily discarded, raw fish was moved to walk in freezer to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 lettuce and boiled eggs cooling inside prep bottom covered in Saran Wrap. Observed raw fish and raw chicken cooling in pans covered in Saran Wrap inside walk in cooler. CDI: EHS and PIC discussed cooling methods. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

REPEAT 4-501.11 Maintain equipment in good repair. Observed rusted shelving near three compartment sink.

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 back door. Points reduced due improvement from last inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf - Observed soiled colander stored as clean above three compartment sink and also observed rusted can opener. - CDI - PIC voluntarily discarded can opener and moved colander to three compartment sink to be washed, rinsed, and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed various TCS items holding above 41F in prep unit (see temperature chart). Per PIC, items were placed in unit around noon from the walk-in cooler. - CDI - PIC agreed to emergency use of TPHC until unit can be repaired. PIC moved all nonessential items from prep unit to WIC. PIC completed TPHC written procedures while EHS present. Follow up visit required for long term compliance to ensure unit has been repaired. - *NOTE: This is the third consecutive inspection with cold holding violations. A risk control plan will be implemented or permit action may be taken at next routine inspection if cold holding violations persist. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 raw chicken and raw beef cooling at insufficient rates in walk-in cooler while covered. - CDI - PIC uncovered items and moved to walk-in freezer to quickly cool. EHS strongly recommends using walk-in freezer for cooling purposes so that items quickly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. - Observed prep unit lacking ambient air thermometer.

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 working containers of spices lacking labels.

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 scoops with handles touching in multiple dry goods containers including flour, panko, salt, and sugar.

4-501.11 Maintain equipment in good repair. - Observed rusted shelving near three compartment sink and a broken prep unit stored in the kitchen. Repair or replace prep unit and shelving.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. - Pf - Observed wash water temperature as of 97F during active dish washing at three compartment sink. Detergent manufacturer label does not indicate a specific temperature. - CDI - Education provided. PIC refilled wash bay with water above 110F.

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

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 residue and debris on walls throughout kitchen. Clean and increase cleaning frequency to maintain clean. 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 rust stains and heavy black buildup on flooring near three comparemtn sink and hot water heater. Repair (clean) or replace damaged flooring.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed raw fish, chicken, breaded chicken and pork in prep bottom above 41F. CDI: PIC placed items in walk in cooler. If violation occurs on next inspection, a risk control plan may be implemented. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed tilapia that completed thawing with ROP packaging still intact.

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 multiple in use squeeze bottles and containers of spices without labels.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep cuts and grooves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed raw chicken, beef and fish above 41F in prep bottom. PIC stated items were in the unit for less than 4 hours. CDI: PIC moved items to walk in cooler. 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 .

3-501.15 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 pan of cooked noodles cooling at a rate of 0.25F/min and another pan of noodles at a rate of 0.13F/min. Both pans were covered in Saran Wrap and one of the pans was cooling in a reach in cooler. CDI: Both items were moved to walk in freezer to cool. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple in use squeeze bottles and spice containers without labels.

Repeat: 3-603.11 (A) 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 ceviche. Verification required.

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 fish ceviche. PIC states she had a letter from 2003 but has lost document. PIC states facility buys raw fish for ceviche from same supplier since 2003. Verification required.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed concentration at 0ppm. Observed empty container. Container replaced, observed concentration still at 0ppm. Verification required. Facility to Wash/Rinse/Sanitize at 3 compartment sink.

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 raw TCS items cold holding above 41F. Observed ambient temperature or prep cooler at 40F. PIC states items are stored at WIC then taken and rinsed before placing in prep top. PIC states items were rinsed and placed at prep top at 11. CDI, items placed in walk in to cool. EHS advised PIC to rinse raw items ahead of time to allow for cooling.

3-603.11 (A) 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 ceviche. Verification required.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no head covers on employees. Need head covers.

Repeat: 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, documents printed.

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 diced tomato and raw chicken cold holding above 41F. CDI, items discarded by PIC. Observed ambient temperature of 41F. EHS advised PIC to monitor prep cooler temperature or have equipment replaced.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed thawed tilapia still in ROP packaging. CDI, items removed from package.

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.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed breaded chicken cold holding above 41F. Observed date mark of 12/13. 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 milk and cooked macaroni with no date mark. PIC states milk was opened on Tuesday and macaroni was cooked on Tuesday. CDI, items date marked.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed fish thawing on prep counter. CDI, item moved to walk in to thaw.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer at 0ppm. CDI, sanitizer added.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed PIC handle raw pork with gloves then proceed to touch clean plates. CDI, gloves discarded.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw pork and octopus cold holding above 41F. PIC states items are left on counter while cooking and may have been out too long. Observed internal temperature of prep unit at 40F. CDI, items placed in walk in cooler. No point escalation due to equipment failure at last inspection.

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

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 utensil stored in water at 85F.

4-501.11 Maintain equipment in good repair. Observed water dripping from ceiling of walk in cooler. Observed water dripping in the middle of walk in and not on foods. Need Repaired.

4-703.11 Hot Water and Chemical-Methods - P Observed utensils briefly submerged in sanitizer then placed on drying rack. CDI, items sanitized for 30 seconds. EHS explained to PIC that utensils shall be submerged in sanitizer for 30 seconds or according to manufacturer instructions.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed octopus, raw chicken, cooked shrimp, raw beef, sliced tomatoes, and cut lettuce cold holding above 41F at prep unit. PIC states foods were placed at unit at 11AM. Observed internal temperature of 60F. CDI, items discarded by PIC. PIC called technician to repair unit. Facility closed voluntarily until prep unit is fixed. Verification required.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of fries stored on floor at walk in freezer.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed knives stored between counter and prep sink. CDI, items removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed lettuce and rice cold holding above 41F. PIC states foods were cooked/prepared the previous day. CDI, voluntary discard by PIC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed rice cooling overnight at 49F. PIC states rice is cooled at ambient temperature then placed in walk in to cool and there is no monitoring while cooling. CDI, voluntary discard by PIC. EHS explained correct methods, including temperature monitoring during cooling and active stirring.

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

6-501.115 Prohibiting Animals - PF Observed daughter of PIC place cat in kitchen. CDI, cat removed. EHS explained to PIC that there shall be no animals inside the facility.

3-304.12 In-Use Utensils, Between-Use Storage - C Observed utensils used for rice stored in water at ambient temperature.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored over ready-to-eat foods in RIC. CDI - Raw chicken moved to bottom shelf. - REPEAT - - 1.5 - * Points not escalated due to significant improvement 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 Observed container of shrimp (50F) and container of fried eggs (61F) cooling improperly in prep top. CDI - Items were relocated to freezer to rapidly cool. - 0.5 -

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 rice scoop stored in container of water, ice scoop stored inside of ice bin with handle touching ice, and utensils hot holding in water on stove at 77F. CDI - Rice scoop moved to dry bucket, ice scoop moved, utensil water replaced and heated to 135F or greater. - 0.5 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee suitcase in kitchen. CDI- Item removed. 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink stored on prep surface. CDI - Drink removed. - 0 -

3-302.11(A) Separate the different types of raw animal foods. -P Raw chicken over beef and ready to eat foods in reach-in cooler. Raw beef above ready to eat foods in walk-in freezer. CDI. Rearranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Walk-in cooler observed holding some TCS foods at 44-49F in walk-in cooler. Cooler was serviced and holding at 41F before end of inspection. Foods reported in cooler for 4 hours or more were discarded. Freshly prepped foods were moved to reach-in cooler.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Thermometer is not thin-probed. EHS will return no later than 10/8/2020 to verify thermometer has been obtained.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed spray bottle of chlorine sanitizer to be above 200ppm. The test strip was bleached out. CDI-The bottle was emptied and refilled with water. 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 product cooling in the top portion of the flip top cooler. CDI-The items were moved to the walk in cooler for rapid cooling. Also explained that food should be 41F or below prior to placing into the prep cooler. REPEAT.

3-501.13 Use approved thawing methods. Observed fish thawing on the prep counter. CDI-The fish was placed under cold running water.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live and dead roaches in the facility. The owner is having a pest control company come out once a month for treatment. 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 ceiling above the prep sink. The owner explained that they are having the ceiling repaired within the next week.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee keys stored on top of facility food. CDI-The keys were removed.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed detergent water at 97 degrees F when employees washing equipment. Ensure hot detergent water maintained at 110 degrees F and above.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed all TCS foods held above 41 degrees F, including fish, shrimp, cut cabbage, eggs, potatoes. Foods recently placed in unit according to PIC and relocated to walk in cooler to rapidly cool. Ensure prep unit not used to store TCS foods until calibrated. Vr to ensure prep cooler has been repaired and calibrated to ensure TCS foods held at 41 degrees F and below.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed degreaser and sanitizer not labeled as required. CDI, chemicals labeled. 7-204.11 Sanitizers, Criteria-Chemicals - P - Observed sanitizer bottle testing above 100ppm. CDI, sanitizer diluted to required 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 recently cooked rice and noodles cooling in deep covered containers. CDI, to transfer to shallow partially uncovered containers to rapidly cool. Repeat.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a live cockroaches and few dead ones on ground near ice machine that PIC stated was not currently in-use.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed some foods in boxes on ground in walk in cooler and freezer that PIC stated was from recent delivery.

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 rice scoop stored in water at 85 degrees F near rice cooker.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single-service trays stored on ground in lounge / storage area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the prep cooler not cold holding food at 41F or below. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THE UNIT IS HOLDING FOOD AT 41F OR BELOW.

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 potatoes cooling on the table below 135F. CDI-The potatoes were moved to the walk in cooler to finish the cooling process. REPEAT. *Only item cooling incorrectly today. Points kept the same.

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

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

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 with a tightly covered lid in the walk in cooler. CDI-The lid was removed.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a wet cloth on the counter. CDI-The cloth was removed.

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 a dirty container of water holding the large spoons at the cookline. CDI-The container was removed.

4-501.11 Maintain equipment in good repair. Observed damaged gaskets to the doors of the prep cooler. Have replaced. REPEAT.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed employee washing hand with their gloves on. CDI-Stopped and instructed to take the gloves off and then begin washing their hands.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee only wearing one glove, and handling tomatoes with the ungloved hand. CDI-Stopped the employee and instructed to wear gloves on both hands. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed the microwave lid stored in the hand washing sink. CDI-The lid was removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed stew hot holding on the stove below 135F. CDI-The stew was reheated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed the flip top cooler cold holding the food product above 45F. A VERIFICATION VISIT WILL BE MADE on 12/6/2018 TO ENSURE THAT THE UNIT HAS BEEN REPAIRED. REPEAT. ****BEGINNING JANUARY 1, 2019, THE COLD HOLDING TEMPERATURE WILL CHANGE TO 41F OR BELOW.****

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 no date marking on the food in the walk in cooler. CDI-The items were labeled. REPEAT.

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

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee not wearing gloves while handling ready to eat foods. CDI-Stopped and instructed that gloves should be worn. The employee put on gloves. REPEAT.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above cooked foods in the walk in cooler and observed cooked noodles stored below raw eggs and beef in the prep cooler at the cook line. CDI-The chicken was moved to the bottom shelf and the noodles were moved to another location in the prep cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed food product at the top portion of the flip top cooler holding above 45F. The product was holding between 46-48F. The owner will contact the maintenance operator to look at the unit. The product below was holding at 45F or below. REPEAT. *BEGINNING JANUARY 1, 2019 THE COLD HOLDING RULE WILL BECOME 41F OR BELOW.

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 the walk in cooler with no date marking. CDI-The owner will have the items properly dated.

7-201.11 Store toxic materials to avoid contamination. -P Observed a pink lighter stored on the prep counter along with facility food. CDI-The lighter was removed.

4-501.11 Maintain equipment in good repair. Observed two torn gaskets to the flip top cooler doors and a torn gasket to the walk in cooler door. Have replaced. REPEAT. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed the cutting board on the flip top cooler in need of resurfacing or replacing. The board is no longer easily cleanable due to the deep grooves/cuts. Have resurfaced/replaced.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee cell phone on the counter. CDI-The phone was removed.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee touching potatoes with no gloves on. CDI-Instructed for the employee to put on a clean pair of gloves. REPEAT. *Points stayed the same.*

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed the prep cooler holding foods above 45F. CDI-All items were placed into the walk in cooler and the manager will contact a repairman to fix the cooler.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed the sanitizer concentration too strong in the spray bottle. CDI-The sanitizer was emptied and remade with the correct levels of sanitizer strength.

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 with tightly wrapped plastic wrap in the walk in cooler. CDI-The plastic wrap was removed.

4-501.11 Maintain equipment in good repair. Observed two damaged gaskets to the reach in cooler. Have replaced. REPEAT.

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed to the side wall next to the prep cooler. Have cleaned.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee handling lettuce with their bare hand today- cdi- outside of lettuce discarded.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at the kitchen handsink- cdi suppied during inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Build up today on teh lime press and colander- cdi both sent to be washed, rinsed and sanitized.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 pots of chicken soup, french fries, pasta and steak on the stove without heat which lead to them being at <135F today. Soups reheated during inspection to >165F. Pasta was placed in the bottom of the cooler to chill down- it did quickly. and frieds were discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed new menus that had the consumer advisory but not the disclosure of what foods are offered raw/undercooked. VR within 10 days to see if Ceviche dishes and the Jugo Especial(contains raw eggs)) have stars.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed towels stored in bucket at <50ppm chlorine- cdi- refilled during 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 utensils stored in room temperature water with food debris in it- cdi sent to be washed.

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 a lime press with peeling paint- cdi taken out of use and new plastic was used. Remove the paint that is peeling or discard. Torn gaskets on make table and walk in cooler.

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

6-303.11 Intensity-Lighting - C One light out in kitchen today- thank you for repairing the others.

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 fish offered undercooked on the menu for the pescado ceviche but there is no parasite destruction letter onsite for this product. Provide this by 9/21.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored over cooked onions and raw chicken stored with hotdogs- hotdogs discarded to correct. Eggs moved to the bottom shelf. Observed raw chicken stored over cooked chicken, raw chicken moved during inspection. 3-304.11 Food Contact with Equipment and Utensils - P Observed food stored on soiled towels today- food discarded.

• 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up on the veggie peeler and the colander- both sent to be washed to correct.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live and dead pests onsite. Keep working with pest managment companny and closing off any small gaps in the floors and walls. No gnats observed today.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet towels stored on the cutting board today- put into the dirty towel bin to correct.

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 a cracked plastic colander and a lemon press that has peeling paint- replace by 9/21. 4-501.11 Maintain equipment in good repair. Torn gaskets on the make table and the walk in door.

6-303.11 Intensity-Lighting - C Observed many lights in the kitchen out today- repair them.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw eggs stored over ready-to-eat foods- eggs moved to the bottom. Observed raw chicken stored over cooked chicken- raw chicken moved to the bottom shelf to correct.

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 rice that had been cooling overnight and still had not reached 45F or less. The middle of the product was warmer than the outside of the product.

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 and cooked carne without a date and was >7 days old- discarded to correct.

7-101.11 Identifying Information, Prominence-Original Containers - PF Observed a cleaner in a spray bottle not labeled- PIC labeled 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 rice that had been cooling overnight in a deep, tightly covered portion. Rice discarded to correct.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats around the onions today.

4-501.11 Maintain equipment in good repair. Observed a torn gasket on the make table doors.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed a light missing on the hood and one light is missing a shield.

Observed raw beef and raw chicken stored over cooked potatoes today- both raw meats put on the bottom shelf to correct. Observed raw chicken stored over raw fish- chicken moved to the bottom shelf where the other raw chicken was stored. 3-302.11(A) Separate the different types of raw animal foods. -P

Observed cooked chicken, cooked corn and beans that had been opened Sunday that had no date- back dated durinig inspection. Observed a lot of TCS foods not dated today and staff stated they were made the day before- be sure to date foods that will last longer than 24 hours. 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 degreasor not labeled today- labeled during inspection to correct. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf

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

Observed dead pests in the facility- clean these out of equipment. 6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C

Observed a container of chicken stored on the floor today in the 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 chef with no hair restraint today. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.

Observed clean dishes being air dried on a soiled drainboard today. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.

Observed torn gaskets on the flip top table today- replace all torn gaskets. Observed a spatula with a melted handle- replace. Observed a strainer with ripped metal- discarded today to correct. Resurface cutting boards where there are dark grooves. 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 4-501.11 Maintain equipment in good repair.

Observed build up on blender base, walk in racks, walk in fan, exterior to food containers, rolling rack, gaskets, top of ice machine etc. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

5-103.11 Capacity-Quantity and Availability - PF Observed no cold water under pressure at the kitchen handsink today. Employee are havinig a hard time washing hands for long enough due to the high temperature. Repaired during inspection to correct.

Observed no covered trashcan in the women's bathroom. 5-501.17 Provide a covered waste bin in female restrooms.

Observed broken, cracked tile and missing grout in the kitchen today. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Observed an employee wash hands for <5 seconds and then turn off water with bare hands. Employee stopped to wash longer and use papertowel to turn off water. 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 handling limes without gloves on today as they were squeezed. Employee stopped to wash hands and donn gloves to correct. 3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P

Observed raw beef stored over cooked noodles and cooked chicken. Observed raw eggs stored over cooked potatoes. Raw animal foods moved to the bottom shelf of this refrigerator to correct. 3-302.11(A) Separate the different types of raw animal foods. -Pf

Observed tea container and nozzle with build up today. Observed the lemon squeezer with a film on it today. Both sent to be washed, rinsed, and sanitized. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf

Observed raw beef, potato, and cabbage out of refrigeration at >45F and it was not in preperation. Producst moved to freezer to quickly chill down. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed potatoes and tameles that were made on Monday, with no date on them. Back dated during 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 macaroni noodles cooling on the counter today out of refrigeration. Noodles moved to cooler with a cracked cover to speed this process up. As soon as the food reaches <135F, it must be actively cooling by one of the following methods. 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 thawing at room temp. today. Put under continuously running and draining water to correct. 3-501.13 Use approved thawing methods.

Observed a large hole in the screen door today that will allow pests in. Observed pests in facility today- consult a pest managment company for this issue and do not use pest spray that is for home use only. 6-202.15 Protect outer openings of establishment from insect or rodent entry. 6-501.111 Keep the premises free of insects, rodents, and other pests.

Observed a box of potatoes, a bag of onions on the kitchen floor. Observed multiple different foods stored on the floor of the walk in freezer. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.

Observed chef preparing food without a hat, hairnet, or visor on today. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.

Observed wet wiping clothes on the counter today being used to wipe knives and counters. Chlorine sanitizer placed in container to put these in to correct. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed rice scoop stored in standing, room temperature water today. Rice scoop washed, rinsed, and sanitized before being stored, with the handle up, in the rice. 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 torn gaskets on all units today. Observed deep dark grooves in cuttiing boards today. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-501.11 Maintain equipment in good repair.

Observed build up on the blender base today and gaskets. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed no covered trashcan in women's bathroom today. 5-501.17 Provide a covered waste bin in female restrooms.

Observed hole in the dumpster today where it is corroded. 5-501.111 Keep storage areas and bins for waste in good repair.

Observed gaps in parts of the wall near the cooktop and observed loose baseboard in spots. 6-201.11 Floors, Walls and Ceilings-Cleanability - C

Observed no light shields on any of the lights above the cookline today. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf no hand towels provided at kitchen handsink. cdi by adding towels.

4-501.114 Maintain sanitizer at correct concentrations. -P observed sanitizer in 2 spray bottles testing at 0 ppm. cdi by refill and test at 100 ppm.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed pork roast and mashed potatoes on stove top < 135F. CDI by reheating to 165F for 15 seconds.

6-501.115 Prohibiting Animals - PF Observed cat trying to enter kitchen through hole in back screen door. CDI - solid back door will remain closed until screen is repaired. 6-202.15 Protect outer openings of establishment from insect or rodent entry. observed hole in screen on back screen door.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed owner preparing food without hair restraint.

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 container of in-use utensils stored on stove top with water < 135F.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards to be stained and had deep grooves.

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 washing hands at handwash sink and turning off faucet handles with bare hands. CDI by instructing employees to use towel to turn off faucet.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed waitress bare handing sliced limes at bar area. CDI by discarding contaminated limes and waitress is using tongs.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken and raw steak stored over ready to eat noodles. Observed raw shell eggs stored over ready to eat sauces in prep cooler. Observed repackaged raw chicken stored over raw fish in walk-in freezer. CDI by rearranging storage order. 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 beef soup stored in walk-in cooler and had been cooling since previous day according to PIC. Observed temperature of 48-49F in soup. CDI by voluntary discard by PIC.

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer container stored on cutting board surface of prep cooler. CDI by relocating to below work surfaces.

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 soup cooling in walk-in cooler in tall sauce pot. CDI by voluntary discard by PIC. Soup did not meet cooling parameters. Instructed PIC to use shallow pans for cooling.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed 2 thermometers out of calibration by > 2 degrees F. CDI calibrated.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live cockroaches and several flies in the kitchen. PIC has documentation of recent pest control visit. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed hole in back screen door. REPAIR

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

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

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 utensils stored in water below 135F.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards to be stained and had deep grooves.

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 leaking from ceiling in walk-in cooler. REPAIR

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed 3 missing light shields under hood system.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee bevearage stored on 3 compartment sink drainboard while sink was in-use. CDI by discarding beverage.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed clams stored in freezer with affixed tag. No other tags have been retained for 90 days. CDI- PIC will retain tags for 90 days after bag is emptied.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef and raw chicken stored over ready-to-eat noodles. Observed raw shell eggs stored over cooked potatoes. CDI by rearranging storage order of food items.

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

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed prep cooler cutting board with deep cuts that are no longer easily cleanable. 4-501.11 Maintain equipment in good repair. Observed water leaking from ceiling of walk-in cooler. Leak is not contaminating food items in walk-in. REPAIR LEAK. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed charcoal oven outside behind restaurant. Oven was not in-use at time of inspection. OUTDOOR COOKING IS NOT PERMITTED. REMOVE OVEN FROM THE PREMISES. OBTAIN APPROVAL FROM THE HEALTH DEPTARTMENT FOR ANY NEW EQUIPMENT PRIOR TO USE. CALL 704-336-5100.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed unshielded light bulbs in hood system.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed food employee handling chopped onions with bare hands. CDI - product discard. Discussed proper glove use with PIC.

3-201.11 Use food from approved sources only.-P Observed swai fish offered for sale undercooked without documentation verifying freezing process when required. Observed statement on box that fish must be cooked before consuming. VR required within 10 days.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed fried eggs stored on prep cooler cutting board < 135F. CDI by placing in walk-in cooler for rapid cooling.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory missing on take out menu for ceviche dishes. VR required within 10 days.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of diced potatoes stored on the walk-in cooler floor. CDI moved to storage rack.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed chef preparing food without a hair restraint.

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

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken and raw beef on prep table together thawing. CDI by seperating.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed beef, chicken, shrimp, and fish stored in large prep cooler in front of hood > 45F. CDI by removing all TCS food items from cooler and moving to walk-in cooler. Internal temperature of cooler observed at 50F. PIC has called for repair service. REHS will return within 10 days to verify compliance.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed ceviche on menu containing undercooked fish (Swai fish). REHS will return within 10 days to veify compliance. * Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness;

3-501.13 Use approved thawing methods. Observed beef and chicken thawing at prep sink without running water. Thaw under running water, in cooler, microwave or as part of cooking process.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards to be heavily stained and not easily cleanable.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed wash water in 3 comp sink to be 88 F.

5-501.17 Provide a covered waste bin in female restrooms. Observed uncovered waste bins in female restroom.

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 areas of kitchen floor with cracked, broken floor tiles. REPEAT VIOLATION. REPAIR

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light fixture over dish machine without light shield.

3-301.11 Preventing Contamination from Hands - P,PF: Observed employees handling ready to eat foods with bare hands. Must wear gloves or use utensils when handling ready to eat/ cooked foods. CDi- discarded foods and washed hands and utilized gloves.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P: Observed prep sink with blood on it being used to store cooked foods and to wash veggies.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Rice 75F on counter. CDI-discarded

4-502.12 Single-Service and Single-Use Articles, Required Use - P: Discontinue using printed thank you bags for food storage in freezer. Single use only.

4-101.19 Nonfood-Contact Surfaces - C: Replace rusted shelves inside small prep cooler in near dish area. Repair or replace damaged cutting board and damaged utensils.

4-501.18 Warewashing Equipment, Clean Solutions - C: Sanitizer in sink setup needs to be changed. Observed white substance build up around bowl on sanitizer sink. Must clean sinks before use. 4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF: Observed employee washing dishes in 88F hot water. CDI-made sink over fresh with hot water 110F.

4-602.13 Nonfood Contact Surfaces - C: Clean cooking equipment.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floors where needed. Clean walls where needed. Clean fan inside walk in cooler. Repeat 6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Repair damaged floor tiles where needed. Repeat

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P: Observed box of packaged fish and package of raw pork on prep sink. Box of fish was sitting in blood from pork. CDI-removed packs of fish from container and placed in freezer. Discontinue storing reel of drop cord inside container with bag onions.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P: Clean inside microwave and inside flap of ice machine as well as scoop for ice. CDI- cleaned during inspection.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Seafood mix 57F and fish 53F. CDI-placed in cooler.

3-304.12 In-Use Utensils, Between-Use Storage - C: Discontinue storing scoops in standing water near rice cookers. Discontinue storing knives between cracks of equipment.

4-602.13 Nonfood Contact Surfaces - C: Clean cooking equipment.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean ceiling and fan inside walk in cooler.6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Preplace damaged floor tiles at back door and where needed.

3-301.11 Preventing Contamination from Hands - P,PF: Observed employees adding herbs like parsley to cooked ready to eat foods without weraing gloves. CDI-told to wear gloves or use an utensil to add garnishments to food.

3-202.18 Shellstock Identification - PF: Observed clam (6) in a plastic bag without tags or in original container. Manager stated that clams came from food delivery company Andy foods or Us Foods. Comes in small boxes containing small bags with 3/4 dozens per bag. CDI-removed from facility.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Flank steak 52F, calamari 52F inside small prep cooler near cooking equipment. CDI- removed food from small cooler to back up prep cooler.

3-501.15 Cooling Methods - PF: Observed foods inside walk in cooler not vented or uncovered while cooling. Foods prepared 7/24. CDI-uncovered to allow air flow4-301.11 Cooling, Heating, and Holding Capacities-Equipment - PF: Small prep cooler near cooking equipment reading at 52F. Verification needed.

6-501.111 Controlling Pests - PF: Eliminate live roaches and remes throughout.

4-202.11 Food-Contact Surfaces-Cleanability - PF: Remove damaged strainer. Wires broken.4-202.16 Nonfood-Contact Surfaces - C: Repair or replace damaged door gasket on small prep cooler near big walk in cooler. (Clean)

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Missing light covers on all lights in kitchen. Told by owner that cover were removed to be cleaned and in preparation for painting ceiling and walls.

3-101.11 Safe, Unadulterated and Honestly Presented - P,PF-maoldy strawberries in small prep cooler. CDI-PIC stated strawberries were personal food and not for sale to consumer. Must label personal food and keep separated from restaurant food.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P:Container of raw beef stored above container of cooked chicken(both covered). Do not store raw meats above cooked or ready to eat foods. CDI- replaced in proper order.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Cooked rotisserie chicken observed without date. Open container of milk ibserved without a date. CDI- date placed on items.3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P: spagetti noodles and cooked beef observed being held past discard date.(3/14/14) CDI- discarded by PIC

4-501.12 Cutting Surfaces - C: Maintain all cutting boards in good reepair. Resurface or replace.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C: Clean bin containing spices. Clean fan inside walk in cooler. Clean door gaskets on cooler doors.

.6-501.12 Cleaning, Frequency and Restrictions - C: Clean wall, floors, and ceilings throughout.

2-102.12 Certified Food Protection ManagerMust have a certified food protection manager on duty at all times of operation. Observed PIC not certified. CDI by instruction. Must have in place by 1/1/14 to avoid to point deduction.

Rapidly cool all potentially hazardous foods from 135F to 70F in 2 hours and to 45F or less in a total of 6 hours. Observed pan of tightly covered rice in walk in cooler 48-50F cooked yesterday. CDI by discarding.

Maintain all hot foods 135F and above. Observed rice 128-130F in cooker that was turned off and pot of stew/soup on stove 82-124F. CDI by reheating.

Maintain all cold foods 45F and below. Observed half of a tomatoe 55F and top layer of yucca, 52F in top of prep unit. CDI by relocating foods.

Use shallow containers and leave foods vented or uncovered where protected to facilitate cooling. Observed tightly covered pan of rice in walk in cooler. CDI by discarding rice and instruction to PIC.

3-304.14 Wiping Cloths, Use LimitationStore all wiping cloths in sanitizer in between use once wet or soiled. Observed multiple towels on cutting board/prep surface.

Store all in use utensils either in water maintained above 135F, in running water or on a clean surface. Observed utensils in container of water on grill 110F.

4-501.12 Cutting SurfacesMaintain all cutting boards in good repair. Observed both cutting boards at prep units with deep grooves and stains. Resurface or replace.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsSome general cleaning still needed of non-food contact surfaces such as gaskets, shelves etc.

6-501.12 Cleaning, Frequency and RestrictionsSome general cleaning needed of floors, walls and ceilings throughout.

Store all employee beverages in a manner to prevent contamination of food, utensils etc. Observed employee beverage covered but stored on top of prep unit above cutting board. CDI by relocating beverage to bottom shelf.

3-301.11 Preventing Contamination from HandsEmployees may not use bare hands to handle any ready to eat foods. Use gloves, tongs or other means. Observed employee handle tomato and lettuce with bare hands, CDI by instruction.

6-301.12 Hand Drying ProvisionProvide soap and paper towels at all handsinks. Observed no paper towels at hand sink behind bar.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationMaintain separation during storage and processing of raw meats, fish and ready to eat foods. Observed raw chicken and raw fish together on drainboard of food preparation sink. CDI by relocating items to proper locations. Observed raw beef stored over cooked noodles and other ready to eat foods in reach in refrigerators. CDI by relocating raw foods to bottom shelf.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessDish machine must properly sanitize using 50PPM of chlorine. Observed dish machine not properly sanitizing during inspection. RVR.Maintain chlorine sanitizer at 50-200PPM. Observed spray bottle with less than 10PPM. CDI by remaking sanitizer to proper concentration.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsMaintain all equipment and utensils clean to sight and touch. Observed multiple pans, utensils etc. stored as clean with debris/residue. CDI by instructing to begin rewashing process.Properly wash rinse and sanitize all food preparation surfaces as needed between raw and ready to eat foods. Observed pan of raw chicken placed on cutting board at prep unit and then moved without cleaning surface. CDI by instruction and having surface properly cleaned and sanitized.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingMaintain all hot foods 135F and above. Observed fried rice in wok on stove 109-116F. CDI by reheating.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingMaintain all cold foods 45F and below. Observed multiple foods in top of prep units above 45F. See temperature chart. CDI by relcoating foods to walk in cooler to rapidly chill.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingAll potentially hazardous, ready to eat foods in refrigeration for more than 24 hours must be labeled with the date prepared/opened or discard date. Observed no date marking of any ready to eat foods. CDI by instruction. RVR.

3-501.15 Cooling MethodsRapidly cool all potentially hazardous foods using shallow containers, ice baths and leave vented. Use walk in cooler for cooling foods instead of prep units that are regularly worked out of. Observed fried egg, 140F and noodles 155F in in top of prep unit on line. CDI by instruction and placing in walk in cooler vented.

3-501.13 ThawingProperly thaw all foods under running water, in refrigeration or as part of the cooking process. Observed fish in bowl of water and bag of raw chicken on drainboard of prep sink.

3-304.14 Wiping Cloths, Use LimitationOnce wet or soiled all cleaning cloths must be stored in sanitizer in between use. Observed cleaning cloths on surfaces throughout.

3-304.12 In-Use Utensils, Between-Use StorageAll in use utensils may be stored on a clean surface, in water maintained over 135F or in running water. Observed spoons in container of water 122F on stove and spoon in 90F water near rice cooker. CDI by heating water and/or removing.

4-202.11 Food-Contact Surfaces-CleanabilityMaintain all non-food contact surfaces clean and in good repair. Observed several shelves in and out refrigeration rusted and/or corroded. Observed torn gaskets on prep unit. Observed aluminum foil covering several shelves.4-501.12 Cutting SurfacesResurface/replace deeply grooved/stained cutting boards.

4-602.13 Nonfood Contact SurfacesObserved some general cleaning needed of shelves, gaskets and surfaces throughout.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-MethodsMaintain facilities in good repair. Observed no toilet seat in men's restroom.6-501.12 Cleaning, Frequency and RestrictionsGeneral cleaning needed of floors under shelves and equipment.