CARNICERIA Y TAQUERIA JALISCO RESTAURANT

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed a presence of dead insects in the bathrooms. Remove from facility.

4-501.11 Maintain equipment in good repair. Observed walk-in cooler door and freezer door in need of repair. REPEAT. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed hand sinks, 3-compartment sink and prep sink in need of sealant. REPEAT.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee beverages and food stored on the top rack of several shelves in the walk-in cooler. Ensure all employee food and beverages have a designated area stored away from prepped food to prevent contamination. CDI- PIC relocated all employee items to the bottom shelf in the WIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed buildup and a hair on cutting board. Observed knife with residue and debris stored on line as clean. Clean often enough to prevent buildup. CDI - PIC put at 3-comp sink for cleaning. -Repeat 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed multiple items opened, cut, prepared yesterday or day before with no date mark. CDI PIC date marked all items. Ensure there is a consistent date marking system. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single use forks being held in container with dust and debris in contact with food contact surface of forks. CDI Items were discarded and container was cleaned.

4-501.11 Maintain equipment in good repair. Observed doors to both walk in and freezer damaged and in need of repair. Repair. REPEAT -1- 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed no sealant on hand sink, prep sink or three comp sink. Repeat

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

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 food being stored amongst customer product. CDI PIC moved personal food.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed open bucket of lard with growth spots on surface. CDI, PIC voluntarily discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed buildup on cutting board, tooth of can opener and other food contact surfaces. Observed knife with residue and debris stored on line as clean. Clean often enough to prevent buildup. CDI - PIC put at 3-comp sink for cleaning. -Repeat 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 .

3-501.18 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 hotdogs with date mark of 1/21/26, beef with date mark of 10/25 (PIC stated it was placed in freezer then, and taken out yesterday), cut tomatoes, queso fresco, and cooked jalapeños with not date mark that were cooked the day before. Hot dogs voluntarily discarded and other items date marked. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed small bowl being used as a scoop for cut raw jalapeños.

4-501.11 Maintain equipment in good repair. Observed doors to both walk in and freezer damaged and in need of repair. Repair. REPEAT -1- 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed no sealant on hand sink.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification today. Make sure there is at least one e person in facility has CFPM certification. -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed buildup on cutting board, tooth of can opener and other food contact surfaces. Clean often enough to prevent buildup. CDI - PIC put at 3-comp sink for cleaning. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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. Observed no date marking on two packs of hot dogs. CDI - PIC date marked and EHS explained why date marking was necessary for RTE foods. -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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with long hair working with exposed food without hair restraint. -0-

4-502.13 Single-use and single-service articles cannot be reused. Observed white trays used for raw meat washed and reused. CDI - Trays discarded. -0-

4-501.11 Maintain equipment in good repair. Observed steam buffet table not functioning, No TCS foods inside. Observed ice build up in walk in freezer. Observed doors to both walk in and freezer damaged and in need of repair. Observed two of three lights out under hood. Repair. REPEAT -1- 4-502.11(A) Maintain utensils in good repair. Observed damaged plastic spatulas. Replace.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed food employee in facility for about three weeks that has not been trained for Employee Health. CDI - Staff trained today. EHS discussed with PIC methods of meeting training requirements, such as training log, signing form 1-B, etc. -1- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 marinated chicken in a single pan stored on box directly above raw pork. CDI - Storage order corrected. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed repackaged grab and go containers of food at serving line without labels. Per PIC, labels are out of stock in the facility, but will be placed on food when new labels cone in with next order. VR no later than 06/13/2025 to ensure all grab an go items have labels with required information. -1-

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed cut lettuce stored in water at serving line. This product come in whole. Make sure ice/water drains away from food, especially if the food come into facility without ice or water. -0-

4-501.11 Maintain equipment in good repair. Observed display case not functioning, no TCS foods inside. Observed ice build up in walk in freezer. Observed doors to both walk in and freezer damaged and in need of repair. REPEAT -1-

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

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Containers of breading/ground crackers lacked labels. Labels added.

4-501.11 Maintain equipment in good repair. Observed display case not functioning, no TCS foods inside. Observed ice build up in walk in freezer. Observed doors to both walk in and freezer damaged and in need of 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 wall and baseboard damage along the walls of the back kitchen. Observed baseboards of walls peeling back and separating from wall. Repeat.

6-301.11 Provide soap for handwashing at each handsink. -Pf-REPEAT- Observed handsink in ice cream service area without soap. -CDI- PIC supplied soap to the handsink.

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 cut lettuce in flip top with expire date mark (discard day of 8/28). Observed container of homemade salsa and cooked cactus in lowboy unit lacking date marks. -PIC voluntarily discarded the items. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- Observed container of homemade green salsa in lowboy unit lacking a date mark. Observed queso fresco and shredded mozzarella in flip top lacking date marks. Observed cooked shrimp in WIC lacking a date mark. PIC knew when items were originally prepped. -CDI- PIC correctly date marked the items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

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 wall and baseboard damage along the walls of the back kitchen. Observed baseboards of walls peeling back and separating from wall.

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. - REPEAT- 2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. - Observed employee open cup drink and food stored on top of hot well. CDI- PIC moved items away from area.

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed men restroom hand sink without soap. CDI- PIC provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cut lettuce, cut cheese, shredded cheese, pork, and chorizo above 41F in the flip top. CDI- PIC was able to quickly cool items since they had been in temp within the past hour. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-208.11 Store labeled, first aid supplies to prevent contamination.-P - Observed first aid supply stored in with dry good items. CDI- PIC relocated the first aid supply.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - REPEAT- Observed several wet cloths on prep tops throughout the facility in between use not in sanitizer.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. - Observed mens restroom handsink without a trash can. CDI- PIC provided.

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. -REPEAT- Observed wall damage, baseboard damage and absent molding on doors and wall to wall junctions throughout the kitchen. Observed wall near walk in damage, repair as needed.

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 twist top bottled drink stored on prep top and near hot well. CDI- PIC moved item away from food prep area and equipment.

5-202.12 Provide at least 100F water at handsinks. - REPEAT- Observed hand sink near ice cream not reach 100F. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed back hand sink with soiled cloths inside. CDI- PIC removed the cloths.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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- REPEAT- Observed cut lettuce, cut tomatoes, sliced queso, green salsa, and red salsa in the prep unit without dates. PIC stated all items were dated in walk in cooler from a previous day. CDI- PIC was able to properly date mark the items. NOTE: An improvement has been noted from last inspection. Items were properly dated from a larger batch just no transfer of date. No permit action or RCP needed. However, If the violation occurs again permit action and/or a RCP may be issued/encouraged. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a bucket of bleach in use without a label. CDI- PIC labeled bucket.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. - Observed several dead insects throughout the back kitchen area near back door and restroom.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - REPEAT- Observed several wet cloths on prep tops throughout the facility in between use not in sanitizer.

4-501.11 Maintain equipment in good repair. -REPEAT- Observed shelving throughout the walk in and utensil storage starting to rust. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed cutting boards in need of replacement due to deep cuts and grooves. -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. -REPEAT- Observed wall damage, baseboard damage and absent molding on doors throughout the kitchen. Observed wall near walk in damage, repair as needed. 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. -REPEAT- Observed back prep area ceiling tiles made of absorbent material.

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed front hand sink near ice cream without soap. CDI- PIC provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed front hand sink near ice cream without paper towels. CDI- PIC provided paper towels. 6-301.14 Post a handwash sign at each handsink. - Observed no hand wash sign at front hand sink near ice cream. 5-202.12 Provide at least 100F water at handsinks. -Observed hand sink water at front near ice cream at 78F.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- EHS observed a few utensils stored clean according to PIC with food residue left on them. CDI- PIC moved items to 3 comp sink to be properly cleaned for next use. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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- REPEAT- Observed two large pot containers of beef dated for 6/29. Observed cooked rice, cooked beef, cooked pork, cut lettuce, sliced tomatoes, ham and hot dogs without a date. CDI- PIC voluntarily discarded expired food. PIC was able to date mark items that had been prepared within the past two days. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed several wet cloths on prep tops throughout the facility.

4-501.11 Maintain equipment in good repair. -REPEAT- Observed shelving throughout the walk in and utensil storage starting to rust. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed cutting boards in need of replacement due to deep cuts and grooves.

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. -REPEAT- Observed shelving throughout the kitchen and walk in, in need of cleaning due to dirt and food debris. NOTE: Point deduction remains the same since violation is low risk and static. However if the violation is noted again during the next inspection point deduction will increase.

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. -REPEAT- Observed wall damage, baseboard damage and absent molding on doors throughout the kitchen. Observed wall near walk in damage, repair as needed. 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. -REPEAT- Observed back prep area ceiling tiles made of absorbent material.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed employee prep a pot of water in the front hand sink. CDI- Education provided employee directed to fill water in prep sink.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed employee attempt to wash hands with gloves that had been used to handle soiled equipment and trash. CDI- Education provided and EHS observed employee discard gloves and wash hands properly. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed several TCS foods below 41F and uncovered.

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 -REPEAT- Observed queso cheese dated 2/22, carnitas dated 4/9 and beef tongue dated 4/14 all past 7 days. CDI- PIC voluntarily discarded the 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a bucket of bleach in use without a label. CDI- PIC labeled bucket.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed several flies throughout the facility.

4-501.11 Maintain equipment in good repair. - Observed shelving throughout the walk in and utensil storage starting to rust.

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 throughout the kitchen and walk in, in need of cleaning due to dirt and food debris.

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. -REPEAT- Observed wall damage, baseboard damage and absent molding on doors throughout the kitchen. Observed wall near walk in damage, repair as needed. 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. -REPEAT- Observed back prep area ceiling tiles made of absorbent material.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. - PIC was unable to discuss any food safety critical limits. A VR will occur within 10 days to ensure PIC is knowledgeable in safe food handling practices.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety - PIC was unable to provided documentation of being certified in a food protection managers course.

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 steak stored above RTE sauces and pork. CDI- PIC was able to correct the storage order since no physical cross contamination was observed.

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. -REPEAT- Observed large containers of beef, beans, and pork all above 41F and cooled last night according to PIC. Items did not go back out in prep according to PIC. Items did not cool properly. PIC voluntarily discarded the items. A VR will occur within 3 days to ensure proper cooling occurs.

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 . 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 hot dogs, ham, red salsa, green salsa, queso cheese, and motza cheese without any dates in the prep unit. CDI- PIC was able to properly date items since other containers of the same food were said to come from that batch. NOTE: All TCS foods must bare a date in every location.

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. - REPEAT- Observed beef, beans, and pork all above 41F in large containers said to have been cooled over night. CDI- PIC voluntarily discarded items that did not meet proper cooling parameters and education was provided.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stacks of plates and metal containers stacked together and still wet.

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. -REPEAT- Observed wall damage, baseboard damage and absent molding on doors throughout the kitchen. Observed wall near walk in damage, repair as needed. 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. -REPEAT- Observed back prep area ceiling tiles made of absorbent material. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. -REPEAT- Observed items and litter near can wash not necessary for daily operation and maintenance.

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 employee open cup of coffee stored with other unprotected foods on prep top.

3-302.11 (A)(4) Food shall be covered and protected, except when the food is being cooled, store food in packages, covered containers, or wrappings. - observed several foods in wic uncovered, not protected and below 41F.

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. - REPEAT- Observed a large pot of beans, barbacoa, pork, and beef all above 41F and said to have cooled over night without being brought back out in prep according to PIC. CDI- PIC voluntarily discarded the items.

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 sliced tomatoes, mozzarella cheese, and queso fresco above 41F on the counter. See temp chart. CDI- PIC voluntarily discarded the items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: 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. - REPEAT- Observed four large containers of TCS/Rte foods not cool properly from last night according to PIC. PIC was re educated on how to properly cool TCS foods. CDI- PIC voluntarily discarded the items.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. - Observed no thin probe thermometer for use during the inspection. A VR will occur within 10 days to ensure a thin probe thermometer is provided.

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. -REPEAT- Observed wall damage, baseboard damage and absent molding on doors throughout the kitchen. Observed wall near walk in damage, repair as needed. 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. -REPEAT- Observed back prep area ceiling tiles made of absorbent material. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. -REPEAT- Observed items and litter near can wash not necessary for daily operation and maintenance.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.-REPEAT- 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed pic pour barbacoa from one container to another over a handsink with food debris from barbacoa falling into sink. CDI- PIC cleaned sink and re informed to only use handsink for hand washing. 6-301.14 Post a handwash sign at each handsink. - Observed no hand wash sign at hand sink near ice cream prep.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- Observed chunks of barbacoa reheated to less than 165F. CDI- PIC reheated items to 200F.

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 pork ribs, shredded beef, and beef tips all in deep containers and covered in the walk in cooler left over night, according to PIC and date mark, above 41F. CDI- PIC voluntarily discarded the items.

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 . 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 two containers of watermelon, cooked cactus, and cut lettuce all from yesterday according to PIC without a date mark. CDI- PIC was able to properly date mark the items. All other TCS RTE foods were properly date marked.

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 pork ribs, shredded beef, and beef tips all in deep containers and covered in the walk in cooler left over night, according to PIC and date mark, above 41F. Items did not properly cool within 6 hrs. CDI- PIC voluntarily discarded the items.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. - Observed ice cream scoop stored in water at 78F.

4-501.11 Maintain equipment in good repair. - Observed walk in freezer door damaged and ice build up throughout the freezer.

4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils.-Pf- Observed large pot unable to less than half immersion of pot. CDI- PIC removed pot from facility and stated no pot unable to immerse in 3 comp sink will be used in facility moving forward.

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 cooking equipment, handles to cold holding equipment and shelving throughout the facility in need of cleaning due to grease and food residue build up.

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. -REPEAT- Observed wall damage, baseboard damage and absent molding on doors throughout the kitchen. Observed wall near walk in damage, repair as needed. 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. -REPEAT- Observed back prep area ceiling tiles made of absorbent material. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. - Observed items and litter near can wash not necessary for daily operation and maintenance.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed employee leave front prep area to go to walk in cooler. Return to food prep line without washing hands and don gloves. Observed employee handle raw meats and without washing hands don gloves to prep RTE foods. CDI- Education was provided on how to wash and when to wash hands. After instruction was provided EHS observed proper hand washing.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.- Observed front hand sink with ice cream scoops to be filled with soiled items. CDI- PIC moved items.

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 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed employee handle raw chorizo and steak with gloved hand. Without discarding gloves and washing hands PIC handled RTE onions and cilantro. CDI- PIC voluntarily discarded gloves, onions, and cilantro.Washed hands and don gloves to prep RTE foods.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. REPEAT- 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 three knives near prep top stored clean according to pic with food debris left on them. NOTE: No permit action to occur since item has been improved since last inspection. However if the violation is noted again during the next inspection permit action may occur.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed several wet wiping cloths throughout the facility not held in sanitizer.

3-302.15 Wash fruits and vegetables prior to use. - Observed avocados in flip top said to be washed by PIC with stickers left on them.

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. -REPEAT- Observed wall damage, baseboard damage and absent molding on doors throughout the kitchen. Observed wall near walk in damaged Repair as needed. 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 back prep area ceiling tiles made of absorbent material.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee items mixed in with retail items throughout the facility.

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 - REPEAT- PIC was unable to provide a written procedure for vomiting and diarrheal clean up event. CDI- PIC was provided with a written procedure. EHS and PIC discussed all parts of the procedure and kit.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- REPEAT- Observed several spoons and one vegetable dicer food debris left on them and stored clean according to PIC. CDI- PIC moved all items to 3- comp sink to be properly cleaned and sanitized before next use.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety 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 ham, cut lettuce, cut tomatoes, green salsa and red salsa all without dates. PIC stated items were either made yesterday this morning and would kept another day if not sold. PIC was able to properly date items from today. EHS also observed three large containers of pork, one large container of barbacoa and one large container of beef without dates. CDI- PIC voluntarily discarded items that were not made from today.

6-202.15 Protect outer openings of establishment from insect or rodent entry. -REPEAT- Observed back door with a crack when fully closed and latched.

4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils.-Pf- Observed an extremely large pot in use that is not capable of immersion in current 3-comp sink. CDI- PIC removed pot from the facility.

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. - REPEAT- Observed cold holding equipment, Knife magnet and shelving in front prep area in need of cleaning. Clean as often as needed to prevent and reduce the build up of food and grease debris.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P- REPEAT- Observed spray nozzle attached to hose and hose bib with a back flow prevention device. With the nozzle attached the approved device shall and did cause continuous pressure which the device is not rated for. CDI- PIC removed nozzles. NOTE: Point deduction remains the same since the violation dealt with no back flow device on the inspection report. However, if the rule number is cited during the next inspection point deduction will increase.

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. -REPEAT- Observed wall damage, baseboard damage and absent molding on doors throughout the kitchen. Repair as needed.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees - P, Pf. - Observed PIC unable to discuss all aspects of the employee health policy. No written policy of the 2017 food code adoption required Health policy available during the inspection. PIC unable to discuss any training conducted to employees outside of posted MCPHD employee health poster. CDI- EHS provided PIC with updated written employee health policy in Spanish.

2-501.11 Clean-up of Vomiting and Diarrheal Event - Pf- Observed PIC unable to provide a written clean-up vomiting and diarrheal plan. CDI- Per state guidance EHS provided PIC with a written clean up vomiting and diarrheal event form. No point deduction to occur. However, if PIC can not provide documentation during the next inspection point deduction will occur.

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 an employee handle trash, soiled equipment, don gloves without a hand wash in attempt to prep RTE foods. CDI- Before cross contamination occurred EHS instructed employee to wash hands properly at the hand sink. After education was provided EHS observed proper hand washing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several knives, metal trays, metal pans, plastic pans, and can opener all with minor food debris left on them and stored clean according to PIC. CDI- PIC moved all items to 3- comp sink to be properly cleaned and sanitized before next use.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety - Observed carnitas and beef stomach in large covered containers above 41F and cooled, according to PIC, yesterday. EHS observed cooked hot chili peppers at 120F at the start of the inspection and by the end of the inspection. Items did not cool properly. CDI- PIC voluntarily discarded the carnitas and beef stomach. PIC placed cooked hot peppers in wic uncovered to quickly cool.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed a bucket of sanitizer with wiping cloths inside without a label. CDI- PIC labeled item.

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 large containers of beef stomach and carnitas covered and not cool properly overnight. Observed cooked chili peppers cooling at ambient air. CDI- PIC voluntarily discarded the beef stomach and carnitas. PIC placed chili peppers in wic uncovered to quickly cool. EHS discussed how to properly cool. PIC provided with MCPHD cooling method and parameters poster in Spanish.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed back door with a crack when fully closed and latched. 6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed several areas with small flies around.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stacks of metal pans, plastic pans, and plastic bus tubs all stacked together wet.

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 cold holding equipment, Knife magnet and shelving in front surfaces area in need of cleaning. Clean as often as needed to prevent and reduce the build up of food and grease debris.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P- Observed can wash with two hoses attached and no back flow prevention device attached. A VR will occur within three days to ensure a back flow prevention device is installed.

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 wall damage and absent molding on doors throughout the kitchen. Repair as needed.

6-303.11 Provide required lighting intensity. - Observed no lighting available above cooking equipment.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed rag stored inside of hand sink near 3-comp sink and another hanging on handsink splash guard. CDI - PIC removed these items. 5-202.12 Provide at least 100F water at handsinks. -Pf- Observed no hot water at the hand sink near ice cream station. CDI- PIC provided hot water by the end of the inspection to the hand sink.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. - Observed several foods in walk in cooler below 41F and uncovered.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer bottle at 0 ppm chlorine concentration. PIC presented the sanitizer source as a hand washing cleaner. CDI - PIC made new bottle of bleach + water mix with correct strength sanitizer concentration.

REPEAT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed food items including cut lettuce, beef, cut melons, milk, cheese and cut lettuce without consistent date marking. CDI - PIC traced back prep dates and provided date marking to all items. 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 large pots of beef stew & shrimp stew with expired date marking from 7/13/21 and several bags of cooked lengua from 7/9/21 inside WIF. CDI - PIC voluntarily discarded products.

7-207.11 Store labeled, employee medications to prevent contamination. -P. Observed employee medication stored with retail restaurant foods in dry storage room. CDI - PIC removed item and placed into employee designated area.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - Observed several deceased insects in left corner of dry storage room.

3-307.11 Protect food from contamination sources not specifically noted by code. - Observed cut melons and cheese in a prep unit near ice cream scoop area not protracted from customer access. CDI- PIC moved items.

3-304.12 In-Use Utensils, Between-Use Storage - C. Observed 3x soiled knives stored as clean on prep line. 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 coffee mug submerged inside sugar bin in dry storage room.

REPEAT: 4-501.11 Maintain equipment in good repair. -Observed fan cover missing on cooler fan. NOTE: Point deduction remains the same since violation is low risk and stagnant. However, full point deduction will occur if violation is noted again.

5-205.15 Maintain a plumbing system in good repair. - Observed hand sink pipes leaking.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw beef observed over cooked pork and beef in walk-in cooler. CDI. Foods rearranged and storage poster emailed to PIC. Repeat violation.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf A few food items throughout kitchen including salsa, cooked pork, cooked beef, cut lettuce, and other foods observed without consistent date marking. Ensure to backdate food items in flip top coolers to trace date marking in walk-in cooler. CDI. Items dated.

4-501.11 Maintain equipment in good repair. Three compartment sink missing gasket in order to hold water for sanitizer. Leak observed at handsink near three compartment sink. Replace or repair.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Hand towels missing at handsink in back of kitchen. Paper towels obtained during inspection.

3-302.11(A) Separate the different types of raw animal foods. -Pf Raw beef observed over cooked meats and precooked shrimp in WIC cooler. Raw pork observed over cilantro and ready to eat foods. Repeat violation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple foods in walk-in cooler observed at 42F. Ambient air in cooler was 39F. Some foods were discarded. EHS will return no later than 10/22/2020 to verify WIC is functioning and holding foods at 41F or below.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee’s purse observed hanging from knife and utensil dispenser on wall.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one present at time of inspection with valid CFPM.

5-202.12 Provide at least 100F water at handsinks. -Pf Hot water only measuring at 54F at front handsink. Repair line so hot water functions at handsink. Inspector will return no later than 2/6/2020 to verify sink has hot water. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Plate observed inside front handsink upon entry. CDI. Plate was taken to back of kitchen to be washed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Pooled eggs observed above cooked meats in walk-in cooler. CDI. Eggs moved to lower shelf. Repeat violation.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Owner reported that burgers and eggs are offered undercooked if asked for. Inspector will return no later than 2/6/2020 to ensure consumer advisory reminder and disclosures have been added.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in paper towel dispenser. CDI - Paper towel dispenser refilled. -1-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shelled eggs stored on high shelf in walk in cooler over RTE sauces and washed vegetables. -1.5-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed insects crawling over bowls and saucers under hot bar. -1-

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

5-205.15 (B) Maintain a plumbing system in good repair. Observed leak at knee pedal at handsink. -1-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in 3-comp sink less than 50 ppm chlorine concentration while used to sanitize. CDI - PIC refilled with correct strength sanitizer. -1.5-

3-202.12 Additives - P Food shall be free of unapproved additives. Observed whole package of garlic submerged in soup during cooking process. PIC stated he washed outer netting before submerging. CDI - PIC devised alternative procedure similar to tea bag submersion to avoid having unapproved additives. -.5-

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer concentration in spray bottle above 200 ppm bleaching test strips white. CDI - PIC diluted to below 200 ppm chlorine concentration. -1-

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw beef in prep unit. CDI - PIC moved raw chicken to area with raw shelled eggs. -1.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed black buildup on the underside of cutting boards at cook line. CDI - PIC cleaned and sanitized cutting boards during inspection. -1.5-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bucket of menudo stored on floor in walk in cooler at beginning of inspection. -1- 3-304.13 Linens and Napkins, Use Limitations - C Linens shall only contact food for service and be changed for each customer. Observed wiping cloths lining container for soft tortilla shells on prep table.

4-502.13 Single-use and single-service articles may not be reused. Observed paper plate wrapper used in direct contact with soft tortilla shells. -.5-

4-501.11 Maintain equipment in good repair. Observed rust buildup on walk in door handle and drying shelves. -0-

6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceiling shall be nonabosrbent. Observed absorbent ceiling tiles in restrooms.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed unlabeled packages of pasta del harina de Trigo, which contains wheat for customer self-service, that are re-packaged in-house. VR no later than 02/15/2019 to ensure packages have labels with all the required parts. -1-

3-303.12 Storage or Display of Food in Contact with Water or Ice - C Food shall not contact undrained water or ice. Observed cut lettuce stored in direct contact with undrained water in walk in cooler. REPEAT -1-

4-501.11 (C) Maintain can openers in good repair. Observed heavy rust buildup on the cutting blade and all metal surfaces around can opener. -1-

6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles in restrooms. -0-

6-303.11 Intensity-Lighting - C Provide adequate lighting in all required areas. Observed 1 of 3 lights working in hood system. REPEAT -.5-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification at beginning of inspection. -2- REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled cooking and serving utensils stored as clean at serving line from previous day service. CDI - PIC moved utensils to dish pit for cleaning. -1.5-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed expired date of 10/15 on cooked pork ribs in walk in cooler. CDI - PIC voluntarily discarded. -1.5- POINTS NOT ESCALATED TODAY AS THE LAST INSPECTION VIOLATION WAS FOR NO DATE MARKING, NOT EXPIRED DATE MARKING.

3-303.12 Storage or Display of Food in Contact with Water or Ice - C Observed cut lettuce stored in standing water in walk in cooler. -0-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored under masa machine in dry storage from previous day. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed avocados stored as clean with stickers present on the outsides in flip top. -0-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed handles of eating utensils stored with food contact surface facing up. -0-

6-303.11 Intensity-Lighting - C Provide adequate lighting in all required areas. Observed extremely low lighting under hood system. PIC turned on lights and only one of three lights working. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observe PIC without proof of certification today. -2-

2-301.15 Only wash hands in handwashing sink. -PF Observed food employee rinsing hands off afer handling raw pork in the same sink over the rinsed pork. Observed same food employee rinse hands off with pre-rinse nozzle and wipe on apron. CDI - In both instances, hands were washed and employee reminded that handwashing shall take place in the handsink. -2-

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed lettuce showing signs of spoilage and milk in walk in cooler expired. CDI - PIC voluntarily discarded these foods. 3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed exposed sliced ham in prep unit, with packaging peeled back. CDI - wrapping put on sliced ham. -1-

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw eggs over raw chiorize in prep unit. CDI - Eggs moved to bottom shelf. -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 one large pot of salsa verde made yesterday in the walk in cooler and opened sliced ham in the prep unit without date marking that is more than 24 hours old. CDI - PIC instructed date marking and reminded that date needs to be on foods more than 24 hours old. -1.5-

3-501.13 Use approved thawing methods. Observed raw pork thawing under running water above 70F. CDI - PIC educated on how to thaw. -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 spice shakers at the cok line and in kitchen without labels. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large stock pot of peppers stored on the floor. -1- REPEAT

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed bucket of sanitizer with wiping cloth present stored on the floor to the left of 3-comp sink. -0-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed to-go trays stored on top and under hot table.-0-

4-501.11 Maintain equipment in good repair. Observed missing condenser fan panel. REPEAT -1- 4-502.11(A) Maintain utensils in good repair. Observed cracked plastic containers and lids still in use.

6-101.11 Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles in restrooms. REPEAT -.5-

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee use bare hands to dispense onions, cilantro and lime for customer. CDI - PIC instructed food employee to use utensils when dispensing RTE foods. -1.5-

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. Observed buildup on the tray of the microwave. CDI - PIC cleaned and sanitized during the inspection. -1.5-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed soup make with chicharrones cooked on previous days with the prep date of the soup. Chicharrones are cooked two days prior. CDI - PIC educated staff what date mark to place on soup. Date on soup changed. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cooling soup stored directly on the floor near the 3-comp sink and dry goods, such as rice, stored directly on the floor in dry storage. CDI - PIC placed soup pot on riser and moved food away from the leaking condenser drip. -1-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed to-go trays in dry storage directly on the floor in dry storage. -0-

4-501.11 Maintain equipment in good repair. Observed cracked lids on pans stored in the hot holing unit at the cook line, leaking condenser fan and missing panel covering the condenser. -0-

5-205.15 Maintain a plumbing system in good repair. Observed hot water being turner off on the front cook line handsink because hot water line is leaking. -1-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash bin in women's restroom. -0-

6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles in women's restroom-0-

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has proof of food protection manager certification.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 5-202.12 Provide at least 100F water at handsinks.-Pf Hand sink by dish area missing paper towels; hot water turned off to hand sink at cook line. CDI - Paper towels restocked and hot water turned on at hand sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Knives and magnetic knife holder soiled with food debris. CDI - Knives sent to dish are for processing and magnetic knife holder cleaned during the inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf No date marking system in place. CDI - PIC correctly back dated items he was certain of the production date; all other discarded. VR - Will return within 10 days to verify date marking system.

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. Scoop with no handle stored in bin of cooked rice in walk in cooler. CDI - Scoop removed.

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 and crumbs form low prep cooler gaskets.

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

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Cooked pork stored below raw chorizo in walk in cooler. CDI- Cooked pork relocated to shelf with other cooked items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Knives stored as clean on magnetic knife strip with dried food debris. CDI - All sent to dish area for processing.

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 date mark on beans cooked on 11-3-17. CDI- Correctly back dated.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Stock pot of soup stored floor in walk in cooler. Relocate to shelf.

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. Scoop with no handle stored in cooked rice in walk in cooler. CDI - Scoop removed.

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

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

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Beef soup cooling from last night and still at 58F. CDI - Discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Beef soup cooling in 5 gallon stock pot with lid on. CDI - Discarded due to cooling time violation (see number 18).

6-202.15 Protect outer openings of establishment from insect or rodent entry. Front door held open upon start of inspection. CDI - Door closed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Large stock pots of food on floor in walk in cooler. Relocate to shelves.

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

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf 4-501.11 Maintain equipment in good repair. Replace shelves with chipping paint and rust in walk in cooler. Discarded a few food pans and knives with cracks and chips missing.

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 low prep cooler door gaskets.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw eggs stored above bread in low prep cooler. CDI - Rearranged with eggs on bottom.

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 Cooked beef in walk in cooler dated 5-13-17. CDI - Discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Raw chicken and raw beef cooling in containers with lids on in low prep cooler. CDI - Lids removed to allow rapid cooling.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Thin probe thermometer displaying "low battery" and will not display food temperatures. CDI - Battery replaced and now functioning normally.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloth stored on cutting board of prep table; solution in sanitizing bucket testing at 10ppm chlorine. CDI - Chlorine added; solution testing at 100ppm; cloth placed in solution.

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. Scoop with no handle stored in cooked beans in walk in cooler. CDI - Scoop removed.

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

3-302.11(A) Separate the different types of raw animal foods. -P Raw chicken over raw beef in low prep cooler. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw beef and raw pork over lettuce in walk in cooler. CDI - Both rearranged with correct storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Soup ladle and can opener blade with visible food debris. CDI - Sent to dish area for processing. Improvement noted from last inspection.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Scoop with no handle stored in bulk container of flour. CDI - Scoop removed.

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

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has proof of food safety manager certification.

3-302.11(A) Separate the different types of raw animal foods. -P Raw chicken stored on top of boxes of raw beef in walk in cooler. CDI - Rearranged with correct storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Knives and magnetic knife strip are covered in food debris and have not bee used today. CDI - Knives sent to dish area fro processing; magnetic knife holder cleaned in place.

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 in walk in cooler still cooling from last night and 51F at center. CDI - Discarrded.

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 No date on cooked veggies, cooked pork, cooked beef from 3 days ago. CDI - All items were correctly back dated today.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Soup cooling in large stock pot more than 8 inches deep. CDI - Discaded due to cooling time violation (See 18).

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Pan of fried pork skins in dry goods room with no covering to protect from environmental contaminants. Cover.

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. Ceramic bowl with no handle stored in cooked rice in walk in cooler and another in bag of flour in dry goods room. Replace these with scoops with a handle.

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

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

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC is not a certified food protection manager.

3-302.11(A) Separate the different types of raw animal foods. -P observed raw chicken stored over raw pork and raw eggs in walk-in cooler. CDI by rearranging storage order.

4-501.114 Maintain sanitizer at correct concentrations. -P observed sanitizing solution in wiping cloth bucket testing 0ppm. Solution is used for wiping down food contact surfaces. CDI by refilling and testing at 100ppm.

6-202.15 Protect outer openings of establishment from insect or rodent entry. observed back door open upon arrival.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wiping cloths stored on prep cooler cutting board. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Solution in buckets visibly soiled.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee beverage stored on work surface in cooking area. CDI by relocating to below work surfaces and using a cup with lid.

6-301.11 Provide soap for handwashing at each handsink. -Pf No hand soap provided at ice cream station handsink. CDI by adding hand soap.

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

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 large stock pot of beans in walk-in cooler date marked 6-19 to be 74F. CDI by voluntary discard by PIC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed beans cooling in large stock pot in walk-in cooler. CDI by voluntary discard by PIC. Discussed proper cooling methods such as use of shallow pans for cooling.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service foam clamshell containers stored on the floor in dry storage room.

6-303.11 Intensity-Lighting - Observed all lights in hood to be out. PIC will change bulbs.

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

5-202.12 Provide at least 100F water at handsinks.-Pf Observed handwash sink at ice cream bar without hot water. Repair. Verification visit required within 10 days. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at hanwash sink in ice cream bar area. CDI added hand soap.

3-201.11 Use food from approved sources only.-P Observed bakery items being offered to customers with no verification of approved source available. Packaged cakes in merchandise cooler did not have labels. Verifiction visit required within 10 days. CDI-Bakery items removed from self-service area. Cakes removed from cooler. Reported to NCDA.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored over ready to eat foods (beef, rice, pork) in walk-in cooler. CDI rearranged storage order of foods.

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 in walk-in cooler without date mark. Prepared more than 1 day prior to inspection. CDI by date marking all ready-to-eat food items. Verification visit required within 10 days.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer spray bottle in-use with chlorine bleach solution > 200ppm. CDI by refilling with sanitizer 100ppm.

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 soiled ice cream scoop stored in dipper well in ice cream area.

4-501.11 Maintain equipment in good repair. Observed microwave oven to be in poor repair. White enamel coming off off inside microwave. Replace microwave.

6-303.11 Intensity-Lighting - Observed lights not working in hood system.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC could not provide certificate for food safety course.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee chopping cilantro and using bare hands. CDI by washing hands and wearing gloves.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handsinks without hand towels. CDI by adding hand towels.

.3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above cooked rice in walk-in cooler. CDI by rearranging storage order of foods.

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 foods in walk-in cooler without date marking. CDI by date marking foods. VR required within 10 days.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open bulk bags of flour and corn meal in dry storage room.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried food residue on can opener. CDI by wash,rinse, sanitize.

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 container of beef stored in walk-in cooler past 7 day hold time window. PIC stated that beef was prepared yesterday and incorrectly labeled. CDI by labeling with date mark.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed dry foods, corn meal, spices, stored without cover in dry storage room. REPEAT Violation

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

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 cream scoop stored in standing water at room temperature. CDI by using dipper well and using clean scoop.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board to be soiled with food debris inside deep crevices on surface.

5-103.11 Capacity-Quantity and Availability - Observed no cold water at handwash sink in kitchen area next to hood. Repair.

2-103.11 (A)-(L)Person-In-Charge-Duties - PF: Observed unauthorized person (child) in kitchen. Person in charge must make sure children or other unauthorized persons are not allowed in kitchen.

4-302.12 Food Temperature Measuring Devices - PF: Facility needs a small thin probe thermometer in order to ensure proper temperatures on small mass foods. Facility has 2 dial thermometers.

3-305.11 Food Storage-Preventing Contamination from the Premises - C: Keep all foods and seasonings covered when stored in storage area.

4-602.13 Nonfood Contact Surfaces - C: Remove stickers from oustide of storage containers.

6-201.16 Wall and Ceiling Coverings and Coatings - C: Repair ceiling in storage room. 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Repair hand sink petal near 3 comp sink. Leak. *****general comment***** facility is now utilizing the front part of the store as an ice cream parlor. Ice cream is scooped. Area has a hand sink. Ceiling tiles are absorbant.

2-102.12 Certified Food Protection Manager - C: Person in charge must have an Ansi accredited food protection manager certification. Exam taken on 2/10/15, no results at time of inspection.

3-305.11 Food Storage-Preventing Contamination from the Premises - C: Discontinue storing boxes of limes on floor in storage room. Food must be 6 inches off of floor.

4-101.19 Nonfood-Contact Surfaces - C: Rusting found inside microwave also on shelving above 3 comp sink.

4-602.13 Nonfood Contact Surfaces - C: Clean shelves inside walk in cooler.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Repair leak at pedal on hand sink. Replace burned out light bulbs. 6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Repaint wall inside men's room. Must be smooth and cleanable. 6-201.17 Walls and Ceilings, Attachments - C: Repair hole in ceiling inside storage room.