DELI-CIAS

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice holding below 135F for less than 2 hours. CDI Hot holding item was unplugged. PIC plugged in equipment and PIC quickly reheated rice to 165F and above. 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 no date marking of smaller containers in prep units throughout. VR required. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf PIC stated that steak can be served undercooked. No asterisk is seen on menu. VR

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed insects crawling on floor and prep table, observed flies in prep area. PIC showed receipt of company used, will call to have them revisit earlier than regular schedule.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados ready to use with stickers still adhered. Remove stickers in process of washing fruits and vegetables.

4-501.11 Maintain equipment in good repair. Replace broken door handles on upright freezer. Observed broken bottom wire shelf and rusted shelves throughout. Replace or resurface. REPEAT

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed several shelving with dust and build up. Clean with more frequency.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing tile in floor near back door.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse and sweater stored on shelving unit with canned goods. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cut tomatoes measured 46F. in sandwich cooler top. Salsas and cabbage in other sandwich cooler top measured 43-47F. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved items to walk-in cooler to cool. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Replace broken door handles on upright freezer. REPEAT

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 the following ready to eat foods prepared on 1/13-1/14 and/or pulled from the walk-in cooler without date labels: Pico de gallo, curtido, salsa, chorizo and chopped tomatoes (x2 cts). CDI - Food handler instructed to properly date label items. -3- 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: 4-501.11 Maintain equipment in good repair. Observed broken door handles on two upright reach-in freezers. Repair. -0.5- Manijas de las puertas de los congeladores

REPEAT: 4-601.11(C) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris and rust on 1 shelving unit in the walk-in cooler. 0 demerits as PIC is actively working on replacing the unit. -0-

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. - Pf. Observed the following priority and priority foundation items out of compliance during the inspection: Improper hand washing practices, non-existent date marking procedures, improper holding temperatures, food storage order, food protection, toxic chemical labeling, TPHC records and procedures and facility missing consumer advisory reminders. CDI - Employees and PIC present were educated on critical items; please see item numbers below for more details and corrective actions. -1- A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. - P. Observed gloved food handler crack raw shelled eggs, wiped gloves on apron and immediately transition to grab clean plate for another customer order. CDI - Employee educated on hand washing before transitioning tasks followed by proper hand washing practices. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food handler wash their hands, recontaminate them by shutting off water supply, dry their hands with disposable towels and then don gloves for food prep. CDI - Employee educated on proper hand washing practices and properly washed hands. -2-

6-301.14 Post a handwash sign at each handsink. Observed no hand washing signage for men’s restroom. CDI - EHS provided hand wash sign. -0-

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. - P. Observed small fly perched on recently prepared dough flour (masa). CDI - Employee voluntarily discarded the masa. -0-

REPEAT: 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. - P. Observed container holding skewers of raw chicken, other containers holding raw beef and raw pork stored on shelf above containers of raw shrimp and tilapia. Separate raw animal foods by final cook temperatures. CDI - Storage order corrected to prevent cross contamination. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed boxes of unwashed green bananas and tomatoes stored above container of ready to eat pico de gallo in the walk-in cooler. CDI - PIC instructed to correct storage order to prevent cross contamination. -3- EHS discussed with PIC about labeling all storage areas for compliance. 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 41 F or less. - P. Observed multiple TCS applicable foods cold holding > 41 F. See temperature observation chart for details. Per discussion with food handler, several were recently prepared this morning while others had been cold holding since previous day. EHS also noted container of raw shelled eggs in the prep top over stacked above the brim. All refrigeration units verified to be in good repair during today’s inspection. CDI - Foods discovered at > 41 F from previous day were voluntarily discarded and those prepared this morning were transferred into the walk-in cooler to be cooled down. -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-1T.

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 the following ready to eat foods prepared yesterday without date labels: Boiled yuca, cut cabbage (2x ct), pico de gallo, shredded cheese and elote tamales. CDI - Employees instructed to properly date label items. 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 no date labels on the following: Various containers of soups and salsas, refried beans, beans, cooked chicken, chorizo, cooked pork, corn, cooked cabbage through out refrigeration units and in the walk-in cooler. Discussion with the PIC and food handlers revealed that these were made on 12/27/25. CDI - Employees instructed to add date labels to all items. -1.5- Verification visit will made to assess date marking practices. 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.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). - Pf. Observed SOPs missing raw shelled eggs which are held on TPHC. CDI - PIC added raw shelled eggs to TPHC form. 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. - Pf. Observed raw shelled eggs recently placed held on TPHC without start/end times. CDI - Start and end times recorded on log by food employee. TPHC procedure template may be found at: www.mecknc.gov/foodsafety.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. - Pf 3-603.11 (C)(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. - Pf. Observed regular breakfast, chilaquiles, breakfast special and chilaquiles especiales offered on the menu with eggs made to order/undercooked. All items were all missing the reminder asterisk. CDI - PIC edited the menus to include asterisks on each item. -0-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed unidentifiable chemical substance in spray bottle. CDI - Bottle identified as disinfectant for tables and labeled. -0-

REPEAT: 6-501.111 Keep the premises free of insects, rodents, and other pests. Three small roaches were observed it the facility during today’s inspection. Establishment receives monthly pest control treatments from Go Forth. Let company know when pests are observed so they can treat for pests in those areas. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed multiple dead roaches on the floor under back prep table and on traps in the kitchen and front of house by the bar area. -1-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee without a hair restraint engaging in food preparation. -0-

3-304.14 (E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed in use sanitizer bucket stored on the floor in the kitchen. CDI - Employee removed from floor. -0-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several hotel pans wet stacked on shelf above 3-compartment sink. -0-

4-501.11 Maintain equipment in good repair. Observed broken door handles on reach in freezer. Repair. -0-

REPEAT: 4-601.11(C) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy food and debris on shelving units in the walk-in cooler. Clean shelves in walk-in cooler. -0.5-

6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable. Observed some loose ceiling tiles in the kitchen. Reattach. 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 ceiling tiles above the 3-compartment sink in need of cleaning. -0-

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Skewers of raw beef and raw shrimp stored in same container as raw chicken skewers. Also, raw chorizo stored on shelf above raw shrimp. Separate raw animal foods by final cook temperatures. Store raw chicken separately from raw beef and raw seafood. Do not store raw chorizo above raw seafood. CDI - PIC moved raw chicken skewers to separate container and moved raw chorizo to the bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine measured 0 ppm chlorine. Source bucket was empty. CDI - PIC replaced empty bucket and then the dish machine tested at 50 ppm. REPEAT // 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Several pans and container found with visible food residue on the and were stored as clean. Immersion blender also found stored as clean but had food residue on blender head. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items moved to 3-compartment sink to be washed again. // 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Buildup in ice machine behind the shield. Clean ice machine more frequently.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cabbage in sandwich cooler measured 45F. TCS foods must be 41F or less in cold holding. CDI - PIC moved cabbage to walk-in cooler to cool. 0 pts. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Seafood mix thawing on prep table. TCS foods must be thawed under refrigeration, or under running water that measures 70F or less. CDI - PIC moved seafood mix to prep sink and thawed it under running water. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. 1 small roach observed on wall beside 3-compartment sink. Establishment receives monthly pest control treatments. Let company know when pests are observed so they can treat for pests in those areas. 0 pts.

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. Clean shelves in walk-in cooler. 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. Wall damage at waitress station. Grout between floor tiles low in some areas of kitchen. Repair physical facilities. 0 pts.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. - P. Observed food handler preparing raw chicken immediately transition to the walk-in cooler to grab container of ready to eat soup. CDI - Employee educated on hand washing before transitioning tasks followed by proper hand washing practices. -2-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no hand towels available at female restroom. CDI - PIC replenished area with disposable towels. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed dish machine pulling sanitizer at 0 PPM. Upon further investigation, the source bucket was empty. New sanitizer bucket was added, however, sanitizer is still pulling at 0 PPM. Equipment repair specialist from Ecolab contacted to assess repairs and ETA is by end of day. Facility will utilize single service utensils only until repairs completed. -1.5- Verification visit is required. 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.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135 F to 70 F; and within a total of 6 hours from 135 F to 41 F. - P. Observed 1 deep bucket of chicken soup at 91 F with only 30 minutes left of cooling. Also observed 1 container of cooked plantains cooling since 11:00 AM at 81 F. CDI - Active stirring and fresh ice bath added to chicken soup which cooled down to 68 F after 15 minutes; PIC voluntarily discarded plantains due to not meeting proper cooling time and temperature parameters. -1.5- Cooling time and temperature discussed with PIC and food employees, all acknowledge the time and temperature windows allowed for cooling hot foods -1.5- 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.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed no date labels on salsa made yesterday in the walk-in cooler and prep reach-in unit. CDI - PIC properly date labeled products. -0- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. - Pf. Observed TCS applicable foods recently placed held on TPHC without start/end times. CDI - Start and end times recorded on log by PIC. 3-501.19(B)(4)(5) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. - P. Observed TCS applicable foods being held on TPHC past 4 hour time limit (8:00am-12:00pm). CDI - Foods discarded per instruction. -1.5-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed unidentifiable chemical substance in spray bottle. CDI - Bottle identified as disinfectant for tables and labeled. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed gas lighter stored with Goya seasoning packets in food container. No physical evidence of contamination observed. CDI - Lighter removed. -0-

REPEAT VIOLATION: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. Observed 1 deep plastic container of chicken soup at 91 F cooling unattended in shallow ice bath with only 30 minutes left of cooling. Also observed 1 deep container of cooked plantains cooling in the reach-in unit since 11:00 AM, temped at 81 F. CDI - Active stirring and fresh ice bath added to soup which cooled down to 68 F after 15 minutes; PIC voluntarily discarded plantains due to not meeting proper time and temperature cooling parameters. -1- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

3-501.13 (A), (B), (C) Use approved thawing methods. - Pf. Observed plantains and french fries in their original packages left thawing on prep table adjacent to fryers. CDI - Proper thawing methods discussed and action was corrected by transferring into nearby reach-in unit. -0-

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 small bowl being stored in rice. Observed plastic container used as a scoop stored in salsa picante in the WIC. 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 plastic container used as scoop stored in sugar in dry goods bin. -0- *** Ensure scoops that are used have a handle.

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed broken door handles on reach in freezer. Repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep grooves and discoloration that cannot be effectively cleaned and sanitized. Replace. -1-

4-501.16 (A) Do not use a warewashing sink for handwashing. Observed food handler wash hands at 3-compartment sink. CDI - Food handler re-directed to hand washing station. -0-

REPEAT VIOLATION: 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 edging tiles by back door. Points scaled back due to improvement. -0.5-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse and sweater stored on shelving unit with canned goods. -0-

REPEAT 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken being stored raw seafood bags containing shrimp, etc. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple pans, pots, metal container and lids with food debris while being stored as clean. CDI: Items were placed to be rewashed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed rice hot holding below 135F. CDI: Item was reheated to above 165f. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 sliced tomatoes cooling at a rate of 0.02F/min inside prep top. Observed beans cooling at a rate of 0.03F/min in a large pot inside reach in freezer. CDI: Tomatoes were moved to walk in cooler and beans were split into smaller, thinner portions. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small crawling insects on wall behind dish machine.

REPEAT 4-501.11 Maintain equipment in good repair. Observed broken door handles on reach in freezer. Repair.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving inside walk in cooler and dry storage area with debris build up. 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 missing edging tiles by back door. Observed low grout lines throughout facility.

5-202.12 Provide at least 100F water at handsinks. Observed hand sink with a maximum temperature of 84F.

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 being stored over raw fish 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

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor dark build up on large ice machine. Clean as needed.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items such as cheese, pico, slaw, cut lettuce, raw beef, raw chicken in prep top/unit above 41F, ambient air of unit is 45F. Observed salsa, tomato sauce and salsa verde in glass door reach in above 41F, ambient air was 54F. Items in prep top/unit were placed back in walk in cooler to cool. Items in glass door reach in were voluntarily discarded. VERIFICATION REQUIRED. Upon visit a risk control plan will be implemented. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed eggs and other items being held on TPHC without time labels. CDI: PIC placed time labels on items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed raw chicken cooling at a rate of 0.01F/min inside prep unit. CDI: Chicken was placed in walk in cooler. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed small bowl being stored in rice and beans. Ensure item that is used has a handle.

4-501.11 Maintain equipment in good repair. Observed broken door handles on reach in freezer. 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 missing edging tiles beside back door. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed flooring throughout facility and wall above dish area in need of cleaning. REPEAT

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed food employee enter kitchen through back door and immediately enter walk in cooler and start handling food items, without washing hands. CDI: Food employee washed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee washing avocados in the hand sink. CDI: Food employee removed avocados from handsink.

REPEAT 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 yuca in reach in freezer. Both items were removed from their hermetically sealed packaging. CDI: Storage order was rearranged. 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 cheese, slaw, tomatoes, pico, chicken and steak being held in prep cooler above 41F. Ambient air of unit is 46F. PIC contacted refrigeration tech during inspection. All items were moved to freezer to cool. VERIFICATION REQUIRED. If violation occurs on future inspections 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 .

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies throughout establishment.

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 vents above 3 compartment sink. Observed floors throughout establishment in need of cleaning.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed raw chicken being stored over vegetables inside of 2 door RIF. CDI - PIC corrected storage order. -0- 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 41 F 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 various TCS foods to be > 41 F inside prep tops and reach-in units during inspection. Refer to temperature chart for details. 1 of 2 lowboy reach-in units unable to maintain product < 41 F. CDI - PIC voluntarily discarded foods from earlier in the day. Remaining foods transferred to reach-in freezer and walk-in cooler to rapidly cool down. PIC has contacted a technician to assess lowboy unit.***VR visit required to verify repairs to lowboy unit. -3-

REPEAT: 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed cleaning tablets stored on shelving unit above open container of cinnamon sticks used to prepare horchata drink. No physical evidence of contamination observed. CDI - PIC relocated cleaner one unit below with other cleaning products. -2- 7-204.11 Provide sanitizer at correct concentrations, diluting as required. - P. Observed wiping cloths in sanitizer solution surpassing 200 PPM. CDI - Solution discarded, new sanitizer made with concentration reading at 50 PPM.

REPEAT: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies present in kitchen. -1-

3-302.15 Wash fruits and vegetables prior to use. Observed sliced and unsliced avocados on prep counter with stickers present. CDI - Sliced product voluntarily discarded and other removed to be cleaned. -0-

3-304.12 (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife being stored between crevices of prep table and prep unit. CDI - PIC W/R/S utensil and was educated on proper storage of in-use utensils. -0-

4-501.11 Maintain equipment in good repair. Observed water pooling inside of two lowboy reach-in units. Observed left door of 1 lowboy unit unable to fully close due to severely damaged gasket. Repair. -0-

3-301.11(C) Minimize bare hand contact with exposed food that is not in ready-to-eat form. - Pf. Observed food employee handling raw beef with bare hands. CDI - Employee educated and discarded food. Hands washed and gloves donned. -2-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed both female and male rest room hand washing sinks with paper towels stuck inside dispensers. CDI - Towels supplied during inspection. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 multiple TCS foods to be > 41 F inside walk-in cooler, entire prep top and reach-in units during inspection. Refer to temperature chart for details. All but one of the refrigeration units ambient temperatures registered at < 41 F. It was discovered that the facility’s AC unit was turned off last night. The result caused stress on refrigeration and food temperatures to increase overnight. One entire prep unit was discovered to be malfunctioning and unable to maintain foods < 41 F. CDI - PIC voluntarily discarded all foods from previous day. Remaining foods transferred to reach-in freezer to rapidly cool down. Alpha & Omega HVAC technician arrived onsite and repaired prep unit during the inspection. Ambient temperatures at top and bottom of unit now registering at < 41 F. HVAC technician also assessed and verified remaining refrigeration as functional. Product disposition form completed and forwarded to PIC and premises email on file. -1.5-

REPEAT: 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed bottle of Fabuloso cleaner stored on shelving unit with and above seasoning and marinating sauces. No physical evidence of contamination observed. CDI - PIC relocated cleaner to designated chemical shelving space. -1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large flies present in kitchen. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed deceased fly on prep table. CDI - Pest removed by employee. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2x containers of cut plantains stored on floor inside walk-in cooler. CDI - Containers relocated to nearby shelving unit. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal pans since last night at the rack above 3-compartment sink. CDI - Utensils removed to 3-compartment sink to be W/R/S. -0-

REPEAT: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board surfaces at flip top units with deep grooves and staining, unable to be effectively cleaned and sanitized. EHS discussed buying a new surface or resurfacing. PIC stated they have been actively researching for equipment to be resurfaced. REPEAT: 4-501.11 Maintain equipment in good repair. Observed heavily rusted shelving in WIC. Observed non-functional paper towel dispensers at 2x restrooms. Repair. -1-

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 some ceiling tiles with water damaged tiles throughout kitchen. -0.5-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse stored on shelving unit with seasoning. CDI - Purse removed to designated area. 6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed personal water bottle co-mingling and stored above retail foods inside upright reach-in unit. CDI - Water bottle removed. -0-

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw pork being stored over raw shrimp and fish in chest RI cooler. REPEAT CDI: PIC corrected storage order.

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 food residues on knives stored as clean on magnetic strip CDI: items removed to wash, rinse and sanitize.

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 Pico de gallo and cut cabbage, and cheese in Fliptop cooler without date mark. PIC stated that items were prepped yesterday. REPEAT CDI: PIC date marked items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bottles of degreaser being stored on top of RIC units with single-service boxes. CDI: PIC relocated degreaser bottles to chemical area.

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 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 a large batch refried beans being cooled in a metal pan in an ice bath beside grill area. Cooling rate indicated method not efficient for cooling such a large batch. Beans were moved to RIF but rate was still inefficient. REPEAT.CDI: PIC put pan of beans into an ice bath and returned to in RIF with occasional stirring.

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 raw fish in ROP being thawed in sealed package. EHS provided education on raw fish thawing in ROP. CDI: PIC slit open packaging on raw fish.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees without hair restraints engaging in food preparation. CDI: PIC instructed employees to put on hair nets.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board surfaces at Fliptop unit with deep grooves and staining, unable to be effectively cleaned and sanitized. EHS discussed buying a new surface or resurfacing. PIC stated they will address the issue. 4-501.11 Maintain equipment in good repair. Observed heavily rusted shelving in WIC. REPEAT. Points not escalated due to difference in equipment from last inspection.

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 some ceiling tiles with water damaged tiles throughout kitchen. Observed tiles on wall joint under 3-comp sink in poor repair and hanging off of wall/detached. REPEAT

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC in facility upon arrival to inspection. CDI: PIC arrived 30 minutes after inspection began.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw pork being stored over raw shrimp and fish in chest RI cooler. CDI: PIC corrected storage order.

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 multiple items in RI under fliptop unit holding temperatures above 41F. PIC stated that raw chicken, tamales, and crema had been placed in the unit around an hour prior and the raw beef had been in the unit overnight. CDI: PIC voluntarily discarded raw beef and moved other items to Chest RIF 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 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 tamales, cut tomatoes, cut leafy greens, and slaw in fliptop unit without date marks. PIC stated they date the bulk batches and then move products to fliptop daily. CDI: All items were date marked and education was provided about the date following wherever the food in stored.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer compartment at 3 comp sink with a chlorine concentration over 200 ppm. CDI: PIC diluted chlorine sanitizer to proper concentration.

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 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 a large batch refried beans being cooled in a metal pan in an ice bath beside grill area. Cooling rate indicated method not efficient for cooling such a large batch. REPEAT.CDI: PIC split beans into two shallow pans and put in ice bath and in RIF.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife being stored between metal slits on prep table. CDI: PIC W/R/S utensil and was educated on proper storage of in-use utensils.

4-501.11 Maintain equipment in good repair. Observed fliptop unit with an ambient air temperature of 42F In RI portion. PIC called for maintenance and stated equipment would be serviced today. VR required to verify equipment is functioning properly. Facility is not using this unit to store TCS food until repairs are completed.

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 some ceiling tiles missing near can wash area and also water damaged tiles throughout kitchen.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at the hand sink. CDI- soap provided. -1 pts-

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 food residues on metal pans, utensils stored as cleaned on the rack. CDI- items remove to wash, rinse and sanitize. -1.5 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. 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 2 deep buckets of Atoles de Elote, and 1 bus tub of rice trying to cool from a day before, and temperature still above 41F. CDI- PIC volunteer to discard items at the time of inspection. Cooling time and temperature discussed with PIC and food employees, all acknowledge the time and temperature windows allowed for cooling hot foods -1.5 pts-

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 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 2 deep plastic buckets of Atoles de Elote and 1 plastic bus tub of rice covered with lid in WIC. CDI- Cooling methods discussed with PIC and food employees. -1 pts-

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed frozen beef in original packages left thawing in still water at the prep sink. CDI- proper thawing methods discussed and action was corrected. -0 pts-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal pans at the rack above 3 comp sink. CDI- Items was corrected, removed to dry before stacking them to store. -0 pts-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed pan of raw chorizo stored over RTE foods such as cooked vegetables in tall reach in refrigerator. CDI, foods relocated for proper storage. Risk control plan to be requested if not in compliance next inspection. Repeat.

3-501.19(B)(2) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less, must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time. Observed operator unable to locate TPHC procedures. Logs were being completed to identify start and discard time but operator suspected he brought procedures home. CDI, new procedure handout printed and filled out 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 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 beans cooling sitting in water and improper ice bath in cooling process. CDI, beans relocated to shallow uncovered containers and transferred to reach in freezer.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple flies in kitchen.

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

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 bowl used as scoop for rice. Use utensil with handle. Observed ice scoop stored on top of ice machine in dusty / soiled area. Repeat.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with their bare hands after hand washing. CDI, employee rehashed hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed hand washing sink in prep area not supplied with disposable towels and dispenser not working. CDI, towels supplied during inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw fish stored over RTE foods and vegetables in tall reach in refrigerator. CDI, foods relocated for proper storage .Repeat. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety - observed raw chicken stored over raw beef in walk in cooler. CDI, foods relocated for proper storage.

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 some clean plates and pans stored as clean but soiled with food debris. Observed some glasses in beer chest cooler with residues / debris around lip contact area of glasses. CDI, equipment relocated for cleaning. 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 low temperature dish machine not providing required concentration to sanitize equipment and showing 10ppm chlorine as registered on test kit. CDI, technician contacted during inspection and facility to manually wash equipment at 3 compartment sink. Follow up visit needed to ensure calibration of low temperature dish machine.

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 cut lettuce, cut cabbage, raw chicken, cut Tomatoe, pico, tamales cold held between 43-45 degrees F in flip top prep cooler. Ambient air temperature of unit measured 41 degrees F. See temperature observation chart. CDI, foods in unit voluntarily discarded and recently prepared foods relocated to cool. Facility to use adjacent equipment to store TCS foods until equipment repaired. Visit needed to ensure long term compliance and calibration of flip top prep cooler.

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 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 cut cabbage, beans, tamales not date marked in prep cooler. CDI, foods voluntarily discarded by PIC. Repeat.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed bottle of degreaser not labeled. CDI, degreaser labeled during inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed some food employees not wearing hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored on waist of food employee. Repeat.

4-501.11 Maintain equipment in good repair. Observed dish machine not providing proper concentration to sanitize equipment. Repeat. Observed flip top prep cooler not maintaining TCS foods at 41 degrees F and below. Visit to ensure long term compliance to be conducted.

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. Observed some damaged floor tile in kitchen.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed open employee beverage on prep table.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P - Observed food employees not wash for required time and 2 food employees turn faucet off with their bare hands after hand washing. CDI by instruction, employees re-washed hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw fish and pork stored over prepared vegetables and RTE foods. CDI, foods relocated for proper storage.

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 slaw prepared yesterday according to employees remaining at 45-49 degrees F in deep covered containers in cooling process. CDI, slaw voluntarily 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 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 cooked potatoes, cooked meat and beef prepared earlier in week not date marked. Observed several foods in walk in cooler recently prepared not date marked. CDI ,operator dated recently prepared foods and voluntarily discarded those in unit over 24 hours. 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 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 slaw cooling in deep covered containers in walk in cooler and between 45-49 degrees F from day before. CDI, slaw voluntarily discarded.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored in container of soap and bleach water. Observed wiping cloths stored around waist of food employees.

4-501.11 Maintain equipment in good repair. Observed dish machine not operable during inspection. Employees stated manually washing equipment. No chlorine container for sanitizer installed and staff stated have not been using and manually washing equipment at 3 compartment sink. Sanitizer provided during inspection and dish machine calibrated.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed paper towel dispenser not dispensing towel at handwashing sink in kitchen. CDI, towels provided.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed containers of food not covered / protected in walk in cooler after foods have been cooled. CDI, covers provided.

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 For more information on date marking please visit: http://meck.co/FoodSafety. Observed corn, cabbage and yucca not date marked in tall reach in refrigerator held in unit over 24 hours according to staff. CDI, foods voluntarily 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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed recently prepared cut tomatoe and lettuce still cooling in prep cooler. At 11:50 tomatoes were at 47 degrees F and lettuce was at 47 degrees F. At 12:26 tomatoes wwere at 47 degrees F and lettuce was at 45 degrees F. Cooing calculation indicated method not effective to rapidly cool. CDI, foods relocated to freezer to rapidly cool.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 food preparation employees not wearing hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed some employees with wiping cloths around waist. Repeat. Observed cloth used to stabilize cutting board.

3-304.12 In-Use Utensils, Between-Use Storage (C) - Observed small bowl used as scoop in rice. Use proper utensil.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed some debris / soil accumulating on bottom of reach in coolers and freezers.

General Comment: 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. PIC staff communicated reportable symptoms but not reportable illnesses such as nontyphoidal salmonella and unable to locate written employee health policy agreement. New employee health agreement handout provided.

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 on-site for vomiting or diarrheal cleanup. CDI, new handout emailed to PIC. Provide written plan for cleanup.

2-301.14 When to Wash - Observed food employee prep and crack raw shell eggs with gloves but not wash hands prior to handling RTE cooked plaintain and clean equipment. CDI by instruction.

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 shell egg and crack raw egg for preparation and use same gloves to handle clean equipment and RTE cooked plantain. CDI, employee removed gloves and washed hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed rice hot held in rice cooker at 113 degrees F. CDI, rice placed on TPHC and operator stated looking to purchase new rice cooker.

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 For more information on date marking please visit: http://meck.co/FoodSafety - Observed tamales prepared on Friday not date marked in prep cooler. Observed tamale removed from refrigerator according to PIC from batch in WIC and walk in cooler had date of preparation of 10/31 but actually prepared on 10/30 according to PIC. CDI, tamales from batch prepared on Friday voluntarily discarded and labels corrected on 2nd batch. Ensure accurate prep date used if used as date marking method.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed shrimp thawing in prep sink under running water at 129 degrees F. CDI, operator removed shrimp for preparation.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed food employee with soiled cloth around waist.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw chicken stored over raw pork. Observed raw pork and seafood stored over RTE salsa's. CDI, foods relocated for proper storage. Repeat.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed tamales with date of preparation of 6/30. Observed TCS, RTE foods with incorrect month recently prepared. CDI, 4 bus tubs of tamales voluntarily discarded and labels corrected with proper month.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fly in kitchen.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Handsink observed blocked by cart upon entry of kitchen. CDI. Cart relocated.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw chorizo observed above ready to eat foods in two door reach-in cooler. Raw chicken and fish observed above tomatoes sauce cooling in reach-in freezer. CDI. Foods relocated.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Chlorine dish machine observed dispensing 0 ppm when ran a few times. EHS will verify no later than 1/19/2020 that dish machine is properly dispensing chlorine sanitizer. Facility will use manual sanitizing at three compartment sink until repaired. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Inside of microwave observed heavily soiled. Clean more frequently.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple foods observed cold holding above 41F (see chart above). CDI. Foods moved to reach-in freezer to rapidly cool. Repeat violation.

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 bowl submerged in rice hot holding unit. Scoop was obtained.

4-501.11 Maintain equipment in good repair. Gasket observed torn on lower reach-in cooler doors. Replace.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Raw chicken observed cooked and plated at 157F. CDI. Reheated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Large reach-in cooler holding multiple foods above 41F (see chart). When checked, ambient air temperature was 50F in unit. EHS will return no later than 8/7/2020 to verify unit is holding foods at 41F. Repeat violation.

7-207.11 Store labeled, employee medications to prevent contamination. -P Tylenol observed beside dry foods on shelf in kitchen. CDI. Moved.

3-501.13 Use approved thawing methods. Raw fish, beef, and shrimp observed thawing in sitting water above 70F. Thaw frozen foods under running water no more than 70F or under adequate refrigeration.

3-302.15 Wash fruits and vegetables prior to use. Avocados observed being cut with stickers still on.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P No employee health policy observed during inspection. CDI. Owner was given new policy and educated.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Employee wearing gloves observed washing soiled dishes, walk outside, then resume handling clean dishes. Without changing gloves/washing hands prior. CDI. Employee washed hands. Repeat violation. 2-301.15 Only wash hands in handwashing sink. -PF Employee observed washing hands in three compartment sink. CDI. Employee educated on where to wash hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Food container observed inside handsink in kitchen. CDI. Moved to three compartment sink. Repeat violation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple foods (see chart above) observed cold holding above 41F. Some foods observed sitting on countertops for longer period of time. When asked, owner reported delivery from 30 minutes prior to arrival had been left out out refrigeration before placed in walk-in cooler. When assessed, walk-in cooler observed holding foods 45-49. All TCS foods were moved to freezer to rapidly cool until walk-in cooler has been repaired. EHS will return tomorrow, July 14th, to verify cooler is functioning properly and cold holding is 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 Multiple food in walk-in cooler from previous days of prep observed with no date label. CDI. Some foods discarded. EHS will return tomorrow, July 14th, to verify date marking is being implemented on all TCS ready to eat foods in facility.

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 observed on counter cooling from this morning below 135F. CDI. Moved to reach-in freezer. Repeat violation.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a few wet wiping cloths on counters upon arrival. Repeat violation. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Sanitizer bucket at front counter observed on floor.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Fry basket observed submerged in pork container in walk-in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Shelving in walk-in cooler observed covered with food debris. Clean shelving. Repeat violation.

5-501.17 Provide a covered waste bin in female restrooms. Ensure lid is on receptacle in female restroom.

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

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P One employee observed following hand washing procedure by turning off faucet handles with bare hands. CDI. Employee rewashed hands and turned off handles with paper towel.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handwashing sink for bar area used to clean margarita glasses and bar utensils air drying next to sink. CDI - PIC educated food employees to only wash hands in this handsink and to wash, rinse and sanitize drink containers using either 3-comp sink or dish machine. Repeat violation.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Dish machine not properly dispensing chlorine sanitizer at concentrations needed. Inspector will return 11/28/19 to verify dish machine is properly sanitized and employees will use three compartment sink until repaired.

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 Rice in walk-in cooler cooling from 9 PM night prior to inspection found at 49F. CDI. Rice was discarded. Repeat violation.

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 Rice found cooling from night before inspection in dense bus pan with lid on in walk-in cooler. Rice was found out of cooling parameters. CDI. Rice was thrown away by manager. Repeat violation.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Multiple wet wiping cloths/soiled cloths found on counters throughout kitchen. Ensure to hold cloths in sanitizer when not in use of the proper concentration.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed side of grill with build up of grease, shelving in the walk-in cooler, top of dish machine, and insides of reach-in coolers/gaskets need more frequent cleaning. Repeat violation.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handwashing sink for bar area used to clean drink containers used in drink dispenser for juices. CDI - PIC educated food employees to only wash hands in this handsink and to wash, rinse and sanitize drink containers using either 3-comp sink or dish machine. -1-

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 large tubs of soups, cooked beans and sauces in walk in cooler above 41F after cooling overnight. Observed raw shelled eggs delivered on previous day cooled to 44F. CDI - PIC voluntarily discarded. EHS gave PIC Product Disposition form for insurance filing. -1.5-

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 large tubs of foods cooled overnight at 44-56F with lids in place in walk in cooler. -.5- REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal container on the clean drain board of 3-comp sink and over 3-comp sink. -.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on shelving in walk in and reach in coolers. -.5-

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 floors being re-grouted today. -0-

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 limes identified as washed handles with bare hands while dispensing in walk in cooler. CDI - Limes re-washed and food and bar employees educated on ways of properly handling RTE foods. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit beside flat top grill cold holding TCS foods at 43-45F. PIC stated service technician has looked at unit and repaired it since last inspection. VR no later than 05/17/2019 to ensure TCS foods are cold holding at or below 41F. -3- 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 lids in place on cooling beans in walk in cooler. -0-

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 spices on receiving side of serving window. -0-

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 without handle in container of cooked rice between uses. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed towel drying of cleaned bucket, which PIC stated is the normal process for dishes. Observed wet nested plastic buckets in dry storage area. REPEAT -.5-

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed wait staff enter kitchen with soiled dishes and attempt to resume preparing drinks in bar without handwashing. Observed food employee handling soiled prep sink and raw meat and attempt to resume RTE food prep without handwashing. CDI - PIC intervened and instructed handwashing. PIC educated staff on when to wash hands. -2-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw fish stored on walk in shelf over RTE cucumbers. CDI - PIC moved fish to shelf over raw chorizo. -1.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup in food contact surfaces of cooking pans and pots. CDI - PIC sent to dish pit for cleaning during inspection. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut greens, cut cabbage and refried beans cold holding at 47F in prep unit. CDI - Prep unit taken out of service and out of temperature foods voluntarily discarded. -1.5-

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 refried beans and tamales prepared 1-2 days prior to inspection. CDI - PIC back dated these. -1.5-

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed sour cream and spicy ranch dressing stored on prep table during food service. PIC states this is discarded every four hours, but no written procedure available. CDI - PIC given TPHC form to fill out completely and have available for future inspections today. -1-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraint on food employees cooking and plating food. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested drinking cups at drink station. PIC stated there is not enough room to air dry. EHS advised lining cups along reach in shelf that is empty and stacking when dry. -0-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed styrofoam cups stacked in bar with lip area exposed. REPEAT -.5-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed freshly washed dishes from dish machine that is operating without sanitizer. CDI - PIC connected new sanitizer bucket and re-ran all dishes washed this morning. -1.5-

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 house-made mozzarella cheese cooled overnight at 52F in walk in cooler. CDI - PIC voluntarily discarded all newly made mozzarella cheese. -1.5-

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 mozzarella cheese cooling overnight in large bags in walk in cooler at 52F. CDI - PIC voluntarily discarded cheese and educated staff on proper cooling methods. -1- REPEAT

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled spices at serving line in plastic reusable containers. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed thawing food leaking on RTE food from bottom of storage bin in walk in cooler. -1- REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plates on clean drain board of dish machine and on shelf over prep unit. -0-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed handles down for serving utensils stored in container on clean drain board of dish machine. 4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed clean wiping cloths stored under handsink drain in bar. -0-

4-501.11 Maintain equipment in good repair. Observed split gasket on prep unit near pupusa station. -0-

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 buildup on ceiling vents in restrooms. 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 tiles in kitchen over prep units. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed food prep, cooking and cooling taking place while PIC without certification is in charge. CDI - PIC with certification came back to facility and EHS educated PIC about requirement. -2-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed crate of cilantro blocking handsink at beginning of inspection. CDi - PIC moved crate to top of trash bin. -1-

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed missing lids and wrappings on sour cream containers and salsa containers in reach in cooler stored on lower shelf subject to cross-contamination. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken and beef in hot holding well at 109-11F. CDI - PIC reheated to above 165F and instructed food staff not to turn the hot well off to plug in microwave. -1.5-

7-206.13 Tracking Powders, Pest Control and Monitoring - P Facility shall not use tracking powder in a manner to cross-contaminate facility food and items. Observed tracking powder in use near prep tables and dry storage shelves with facility food and single use and single service items. CDI - PIC discontinues using tracking powder. -1-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salsa cooling in ice water, with ice completely melted, in stock pots. Observed salsa cooling in reach in in closed pitcher. REPEAT -1- CDI - PIC educated on proper cooling methods, refilled ice bath and actively stirred stock pots. Lid on salsa in reach in vented and PIC educated to use shallow pans or ice as an ingredient.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no ambient air thermometer inside cold holding unit at cook line. CDI - PIC placed thermometer in unit during inspection. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roaches in the kitchen near prep sink, prep table and dry storage shelving at kitchen entrance. -1-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of onions stored directly on floor in kitchen. Observed crate of cilantro moved to trash bin top after being moved from handsink at beginning of inspection. -0-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on prep surfaces in kitchen. -0-

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 three dry goods scoops without handles, one in direct contact with dry beans and another scoop in direct contact with ice in ice machine. -.5-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed unwrapped to-go trays over prep line with food debris present on outside of containers. -0-

2-401.11 Eating, Drinking, or Using Tobacco - C Store employee food in a manner that it does not contaminate facility food. Observed employee cheeses stored in reach in cooler behind the bar over facility desserts and drinks. -0-

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee move trash can with hands and then resume cutting and handling raw beef with bar hands. CDI - PIC instructed food employee to wash hands. -2-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed deep stains in cook line cutting board. -0-

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 ice bath in use for cooling cooked corn and beans with ice less than halfway up the pan. CDI - PIC added more ice to ice bath. Observed flip top used to cool washed lettuce. CDI - PIC placed lettuce in walk in to cool and educated food employee that this is a cold holding unit, not meant for cooling. -1- REPEAT

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed cleaned fish, beans and other items placed in pans in the walk in without labels. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic cups in the reach in cooler behind the bar. -0-

4-501.11 Maintain equipment in good repair. Observed peeling shelving in walk in cooler. -0-

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 hot water at 102F during manual warewashing in 3-comp sink. 4-603.16 Rinsing Procedures - C A rinsing solution shall immediately follow a washing solution and immediately precede a sanitizing solution. Observed no rinsing solution in 3-comp setup. -.5-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Employee placed sanitizer bucket into bar handsink. CDI - Removed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw shell eggs stored above pitchers of salsa in low prep cooler. CDI - Shell eggs relocated to bottom shelf.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf No apparent date marking system in place. CDI - PIC and staff correctly back dated items when they were certain of production dates; all others discarded. VR - Will return with in 10 days to verify date marking system is in place.

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 Four deep containers of menudo soup cooling in insufficient ice baths. CDI - Ice baths improved and product sizes decreased.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from reach in cooler door handles, low prep cooler door gaskets, and low prep cooler shelves. Improvement from last inspection.

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 floors in kitchen where food debris has accumulated during morning prep and lunch rush.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Refried beans, slaw, shredded queso, and tomato sauce holding above 45F in flip top cooler; ambient air temp inside cooler 46F. CDI - All products relocated to walk in cooler for rapid cool down. Facility will discontinue use of flip top for TCS foods until repaired. VR - Will return within 10 days to verify correction.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf No cooked food items have date marks; staff indicated that they ran out of their regular date mark stickers. CDI - EHS instructed staff to begin using masking tape to date mark until new stickers arrive; PIC directed staff to date all items cooked yesterday, all others were discarded.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Sanitizing solution used to hold wiping cloths testing above 200ppm. CDI - Diluted to 200ppm.

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 Multiple food such as rice and tamales cooling in containers with lids on in walk in cooler. CDI - Lids removed to allow rapid cooling. Cooling chart left with PIC to review with staff and post.

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. Ice scoop stored with handle down, contacting ice. CDI - Scoop reinserted with handle up.

4-501.11 Maintain equipment in good repair. Replace damaged door gaskets on walk in cooler door, and low prep cooler door. Also, replace shelves with chipping paint and rust in walk in cooler and low prep cooler. Repeat violation.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from shelves in walk in cooler and wire storage shelves in kitchen. Repeat violation.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw fish stored above cooked crab legs in reach in freezer. CDI - Freezer rearranged with crab legs above raw products.

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 Menudo soup cooling overnight and still at 47-48F throughout. CDI - Discarded. Improvement from last inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Slaw, beans, tamales, and shell eggs holding above 45F in low prep cooler. CDI - All product moved to walk in cooler for rapid cool down. Facility will discontinue use of prep cooler until proper function is verified. VR - Will return within 10 days to verify. Also, queso cheese overstocked in flip top cooler and holding above 45F. CDI - Out of temp product relocated to cool.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Menudo cooling in deep portion with lid on.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal pans wet stacked on drying rack. Separate to allow air drying.

4-501.11 Maintain equipment in good repair. Replace damaged door gaskets on walk in cooler door, and low prep cooler door. Also, replace shelves with chipping paint and rust.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from shelves in walk in cooler and shelves in reach in cooler.

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 one employee use bare hands to turn off faucet after washing hands, then use her apron to dry hands. CDI - Verbal correction of proper procedure; employee rewashed 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 45F. -P Tomato salsa made last night cooling in walk in cooler and still above 45F. CDI - Discarded. Improvement from last inspeciton.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Flip top cooler was unplugged last night while staff were cleaning and contents holding above 45F; queso cheese overstocked in flip top 2 and holding above 45F. CDI - Out of temp queso cheese relocated for rapid cool down; all TCS food in flip top 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 Tomato salsa cooling in large container with lid on. CDI - Discarded due to cooling time violation (see number 18). Discussed proper cooling methods with staff.

3-501.13 Use approved thawing methods. Tripe thawing in prep sink at room temp. CDI - Tripe moved to pot and began thawing as part of the cooking process.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Visible gap at bottom of back door. Intall weather stripping to elimante entrances for pests.

4-501.11 Maintain equipment in good repair. Repair or replace rusty walk in cooler shelves. Improvement noted from last inspection. Improvement from last inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. One employee drink stored on cutting board at flip top. CDI - Relocated to low shelf.

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 cooling from the previous night at 51F in walk in cooler. CDI - Discarded. Discussed cooling methods and procedures for checking temperatures of foods that are cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Shredded lettuce overstocked in flip top and holding above 45F. CDI - Top portion removed and relocated to cool. Major 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 Soups cooling in 4 gallon containers with lids on; rice and beans cooling in insufficient ice bath. CDI - Soups discarded due to cooling time violation (see 19); container of rice and beans pushed down into ice and water added.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. A few metal food pans are wet stacked. Separate to allow air drying.

4-501.11 Maintain equipment in good repair. Replace damaged door gasket on walk in cooler door and repair or replace rusty walk in cooler shelves. Improvement noted from last inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean food build up from shelves and door gaskets of low prep coolers.

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. Crumbs and food debris on floors throughout. CDI - Cleaned during the inspection.

6-301.14 Post a handwash sign at each handsink. No handwashing signs in restrooms; recently remodled. CDI - Handwashing sign handouts left with PIC to post.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P One pan of cooked chicken stored under raw beef in walk in cooler. CDI - Cooked chicken relocated to shelf with other ready to eat foods.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Tomatoes stocked abov the fill line in flip top 2 and holding above 45F; slaw and crumbled queso, and cooked tamales holding above 45F in flip top 1. Also, cooked items such as yucca and cooked pork in reach in cooler holding above 45F. CDI - Overstocked portion of tamatoes discarded; low prep cooler 1 and reach in cooler temperature settings adjusted. Food reurned to acceptable temps within minutes.

3-501.13 Use approved thawing methods. Frozen shrimp thawing in standing water at prep sink. CDI - Shrimp placed under running water to thaw.

4-501.11 Maintain equipment in good repair. Replace or repaint rusty shleves in walk in cooler. Observed one gasket pulling out of low prep cooler door and broken hinge on the same door. Repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from walk in cooler shelves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed chopped lettuce and shredded cabbage stored in prep cooler > 45F. observed containers to be overfilled with food product. cdi by removing food stored above 45F and moving to upright cooler for rapid cooling.

7-201.11 Store toxic materials to avoid contamination. -P observed sanitizer spray bottle stored on shelf above food storage on line. cdi by storing below work surfaces.

6-501.111 Keep the premises free of insects, rodents, and other pests. observed several german and american cockroaches in kitchen. PIC will schedule pest control service treatment and retain pest control service invoice. Verification visit will be made 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 open bag of corn meal.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board to be heavily stained. observed deeply gouged cutting board surface.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Pf No chlorine sanitizer test strips provided during inspection. Verification required within 10 days.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy food debris build-up inside microwave oven.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. observed food debris on floors around and underneath equipment.

6-301.14 Post a handwash sign at each handsink. No handwash signs posted at handwash sinks in restroom. CDI added handwash sign.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over ready-to-eat foods in prep cooler. CDI by rearranging order of food storage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue on pans. Observed pans marked with old stickers. REPEAT VIOLATION -CDI by wash,rinse, and sanitize removing stickers and residue. Observed food debris on pans stored as clean on the drying rack above 3 compartment sink. CDI by wash, rinse, and sanitize.

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 ready-to-eat food items stored in upright cooler without date marking. CDI by date marking foods with prepared date. (chicken, rice and beans, chopped cabbage)

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop stored on cloth on top of ice machine. Store on dry washable surface. Do not use absorbent materials.

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 several plastic pans with cracks, chips, crevices. CDI by voluntary discard by PIC. 4-501.11 Maintain equipment in good repair. Observed standing water inside prep cooler on cook line.

4-301.13 Drainboards - Observed standing water on dish machine drainboards. Repair. REPEAT VIOLATION

.4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stickers on pans stored as clean. CDI by wash, rinse, sanitize removing stickers and glue. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed in-use sanitizer spray bottle testing at 10ppm chlorine. CDI by refilling and testing at 100ppm.

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 raw chicken stored on the floor in prep area. Observed boxes of cabbage stored on the floor in walk-in cooler. CDI - removed from floor.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop stored on dirty surface on top of ice machine.

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on prep cooler. Observed standing water in bottom of prep cooler. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board on prep cooler to be heavily stained and has deep gashes. Resurface or replace.

4-204.119 Warewashing Sinks and Drainboards, Self-Draining - Observed clean utensils stored in standing water on drainboard.

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

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand soap dispenser not working. Could not get soap out. CDI by adding soap at hand sink. 5-205.11 Maintain access to handsinks. Observed handwash sink disconnected from wall in utensil wash area. Replace.

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 ready-to-eat food, beef, stored in refrigeration without date mark. CDI by date marking.

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

4-301.13 Drainboards - C 4-301.13 Drainboards. Drainboards, UTENSIL racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation shall be provided for necessary UTENSIL holding before cleaning and after SANITIZING .Observed dish machine in-use without drainboard attached.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dirty shelves in kitchen with single service and multi-use plates.

2-301.15 Where to Wash - PF: Observed employee wash hands in prep sink. 2-301.12 Cleaning Procedure - P: Employee observed rinsing hands in prep sink, did not use soap/paper towels or wash in hand sink.

3-501.14 Cooling - P: Potatoes 109F on counter. Potatoes on counter to be mixed with cheese and cooled in walk on cooler. Potatoes placed inside freezer.

She 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Pork and cheese mix for papusas 82F coleslaw 62F. Papusa mix placed in freezer. Cole slaw placed in walk in cooler

3-501.15 Cooling Methods - PF: Discontinue cooling at room temperature. Must cool in 4 inch shallow containers placed inside walk in cooler or freezer, or by using an ice bath. 4-301.11 Cooling, Heating, and Holding Capacities-Equipment - PF: Repair prep unit next to prep sinks. Not operating properly. Has 1 additional prep unit as well as 1 (2door) reach in cooler and a walk in cooler.

6-501.111 Controlling Pests - PF: Eliminate roaches and flies.

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Repair wall above pass threw window. 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Discontinue using paper towels and plastic as sink stoppers. Must use approved, cleanable stoppers. Remove plastic wrap from equipment.

2-102.12 Certified Food Protection Manager - C: Person in charge must have an Ansi accredited food protection manager certification. Certified person must be at facility during all times of operation.

5-203.11 Handwashing Sinks-Numbers and Capacities - PF: Observed pan of banans stored in hand sink. CDI-removed bananas. Always keep hand sink clear.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P: Clean inside microwave and inside ice machine. CDI-cleaned during inspection

3-501.14 Cooling - P: Rice 115F cooling in an ice bath. Need more ice to be effective. CDI-placed more ice in the ice bath

3-501.15 Cooling Methods - PF: Observed inproper cooling of rice. Must cool in an effective ice bath, in 4 inch shallow container in walk in cooler, or in freezer.

4-502.13 Single-Service and Single-Use Articles-Use Limitations - C: Observed styrofoam cups being reused. Do not reuse to go cups.

4-101.17 Wood, Use Limitation - C: Discontinue using wooden paddles.4-101.19 Nonfood-Contact Surfaces - C: Repair door gasket on Blue Air cooler (top). Fryer baskets are bent. Will need to replace.

4-602.13 Nonfood Contact Surfaces - C: Clean inside bottom of 1 door True Freezer and 2 door Superior Freezer.Facility using new walk in cooler. Will need to find space for food if cooler does not meet requirements at construction final. Please call 704-336-5100 to request a construction final.Facility is expanding and plans have been submitted. Facility will close on 12/18/14 for 1 week to finish the wall work.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P: Clean inside ceiling of ice machine. CDI- cleaned during inspection

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Observed cooked foods inside 2 door cooler that were not date marked. Any potentially hazardous foods cooked and kept longer than 24 hours must be date marked. CDI-marked

4-201.11 Equipment and Utensils-Durability and Strength - C: Replace damaged/bent fryer baskets. Replace broken lids for insert pans. Discontinue using paper towels as sink stoppers. Do not tie string to ice scoop. Not a cleanable surface.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floors under equipment against baseboards.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF: Do not store utensils in hand sink. Hand sinks must remain accessible. CDI-removed utensil

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P: Clean inside ice machine. CDI-cleaned during inspection

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Cooked meats and rice inside 2 door cooler need to be date marked. Observed proper date marking in walk in cooler. CDI- properly marked

3-304.14 Wiping Cloths, Use Limitation - C: Keep all wet wipe cloths inside sanitizer buckets when not in use.

4-101.19 Nonfood-Contact Surfaces - C: Repair or replace rusted shelving inside walk in cooler.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean walls and floors throughout facility.

All food contact surfaces shall be clean to sight and touch. Observed black residue on the interior of the ice baffle. CDI- ice baffle was removed and properly sanitized.

Proper cooling methods shall be used. Observed beef cooling on a vat of ice without a cover. CDI- vat was covered and placed in the walk in cooler to ensure proper cooling.

All frozen foods shall be thawed properly. Observed frozen crab legs being thawed in a pan of water without running water. CDI- water was ran over the pan of crab legs.

All wet wiping cloths shall be stored in sanitizing solution between uses. Observed a wet wiping cloth on the food prep table. CDI- wet wiping cloth was removed.

All potentially hazardous foods shall be properly date marked. Observed no date marking on the sliced cabbage. CDI by instruction.