THREE AMIGOS RESTAURANT

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed 1 food employee turn faucet off with bare hands after cleaning. CDI, employee rehashed hands and used barrier.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 1 pan of beans hot held in warmer at 107 degrees F. CDI, beans reheated to 168 degrees F. Improvement made since previous inspection and points not escalated today. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cheese, queso, beef and pork cold held above 41 degrees F. CDI foods voluntarily discarded that were in unit over 4 hours and foods recently prepared were relocated to rapidly cool in walk in cooler. Flip top prep unit had ambient air temperature of 50 degrees F. VR required to ensure flip top unit calibrated and maintaining TCS foods at required temperature. Operator contacted maintenance and scheduled to arrive within the hour per PIC. 'TPHC form completed while on-site if needed but facility plans to use other cooler and walk in cooler until unit repaired. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed some bowls wet stacked.

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 some areas of floor and behind equipment in need of cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 half pans of Queso cheese in the warming cabinet below 135F. Employee stated that they put it in the warmer instead of reheating it on the stove about an hour ago. CDI PIC put cheese on stove and reheated to 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 .

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 refried beans in the WIC not date marked. PIC stated that they were made yesterday and she provided the date marked. 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 .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets of the RIC with large amount of buildup.

2-301.15 Only wash hands in handwashing sink. -PF Observed employee wash her hands at the 3 comp sink twice. CDI PIC educated employee and she sanitized the sink.

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 3 pans of cooked taco meat cooling in the RIC at 87F - 99F after 2 hours. CDI PIC voluntarily discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed 3 pans of cooked taco meat cooling in the RIC at 87F - 99F after 2 hours. CDI PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a container of chicken base directly on the floor. CDI PIC put item on a shelf.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee bag on the shelf on top of food. Also observed employee cell phone on the prep table. CDI PIC moved employee bag. 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 food on top of clean dishes. CDI PIC moved employee food.

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 Cooked chicken and queso in walk-in cooler were missing prep date labels. TCS ready-to-eat foods must be labeled with prep date. CDI - Cook stated both were prepared yesterday so PIC placed yesterday’s date on both pans. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Bottles of chemicals stored on shelf above clean towels and aprons. Do not store chemicals above clean linen. CDI - PIC moved clean linen to a different shelf. 0 pts.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. 1 dead roach observed on floor. Establishment has monthly pest control visits. Ensure establishment is free of pests and contact pest control if pests are present. 0 pts.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee observed wearing a bracelet on wrist. Food employees must not wear jewelry on their hands or wrists. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of metal pans on clean dish shelf were stacked while they were still wet. Allow utensils to adequately air dry before stacking. 0 pts.

4-501.11 Maintain equipment in good repair. Replace rusted shelves in walk-in cooler. REPEAT

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Lime buildup in dish machine. De-lime dish machine more frequently.

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 shelf in waitress station and outsides of dry storage bins. 0 pts.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water measured 104F at 3-compartment sink during inspection. Provide enough hot water so that at least 110F wash solution can be maintained. VR - Verification required within 10 days that establishment has sufficient hot water.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Drain plug missing on dumpster. Contact waste management company to replace missing drain plug. 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 in main kitchen area above prep sinks. // 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean corners where wall meets ceiling in kitchen area. Clean walls in waitress area. Clean physical facilities more frequently. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items in RIC across from hot box holding items on right side above 41F. Ambient on left was 39, on right was 45F. All TCS items above 41F were voluntarily discarded. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Observed several rusted shelves in walk in cooler. 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 the under edge of two large metal pans stacked clean with heavy food build up. Did not observed any soiled food contact surface, just bottom edge of two pans.

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 some cleaning needed of edges of floors in dry storage area in front of WIC.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towel in men’s restroom. CDI PIC replaced paper towel.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed employee directly contact RTE food with white towel. CDI PIC voluntarily discarded food and started fry process over using tongs instead.

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 the inside of microwave with residue and debris. Clean with more frequency. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple containers stacked clean with blue tape and tape residue on outside of one, touching inside, food contact of next container. CDI Items were placed back in dish area for re wash. 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 one container of ground beef and 4 containers of queso holding below 135F. PIC stated that the items had been placed in hot holding cabinet over 2 hours prior. CDI PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed crema being held on counter holding above 41F and pico in prep top holding above 41f. CDI Both items were 41F and below less than 4 hours PIC placed both items in RIC to rapidly cool. Discussed possible use of TPHC for crema during busy rushes . 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee drying dishes off with towel. CDI Employee redirected to air dry and rewashed items.

4-501.11 Maintain equipment in good repair. Observed several rusted shelves in walk in cooler. Repeat

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine dispensing 0ppm chlorine. Observed sanitizer directly from dispenser at 3 comp sink less than 100ppm chlorine. Facility typically washes pots and pans in 3 comp sink and customer utensils in dish machine. Facility began actively washing pots in sink during inspection. CDI- 3 comp sink set up and sanitizer hand mixed to proper concentration. Facility may hand wash all utensils/pots/pans manually due to limited number of seats until dish machine is repaired. Verification visit required to check dish machine and sanitizer concentration from dispenser. 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 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed three pans of beef in tomato sauce (birria) in walk in cooler 43-45F cooked yesterday. All other items in walk in were observed below 41F. Items did not properly cool from yesterday. CDI- product discarded. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several pans of diced tomatoes, one pan of pico and one pan of lettuce in reach in units without dates. All items were cut or prepared yesterday however may be used within 24hrs. CDI- products were allowed to be date marked with yesterday’s date; discussed date marking with PIC. Overall facility has a good date marking system in place. 0 points For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed three deep covered pans of birria in walk in cooler above 41F from yesterday. CDI- product discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean pans and containers stacked wet. Allow dishes to air dry prior to stacking.

4-501.11 Maintain equipment in good repair. Observed several rusted shelves in walk in cooler. Observed torn gasket on cold drawer under grill. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed shelves lined with aluminum foil.

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 interior of microwave in need of cleaning.

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 some cleaning needed of ceiling tiles above cook line.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. - P - Observed two large metals pans of diced tomatoes and four large metal pans of red salsa temp above 41F from cooling overnight. - CDI - PIC voluntarily discarded tomatoes and salsa. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed various TCS items holding above 41F in multiple refrigeration units throughout facility (see temperature chart). - CDI - PIC voluntarily discarded all cooked TCS items that had been holding above 41F for 4 or more hours or if length of time in unit was unknown. PIC moved all raw TCS products holding at 45F or below to freezer to quickly cool. PIC voluntarily discarded all raw products holding above 45F. PIC called refrigeration technician to come assess all units having issues. Technician stated he would arrive at facility within 2 hours. EHS provided PIC with TPHC written procedures form for emergency use. PIC completed TPHC written procedures form while EHS present. Follow up visit required for long term compliance to ensure all refrigeration units are properly functioning. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf - Observed two pans of diced tomatoes and four pans of red salsa cooling in walk-in cooler in deep, covered pans not meet required cooling parameters (see violation #20). - CDI - PIC voluntarily discarded all pans of tomatoes and salsas. PIC agreed to utilize shallow pans for cooling these products moving forward. 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 .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. - Observed one dead insect on kitchen floor. - CDI - PIC swept up insect.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed 3 bus tubs of raw onions stored directly on the floor of the walk-in cooler. - CDI - PIC moved all tubs of onions off the floor and onto shelving.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean dishes stacked wet. Allow dishes to air dry prior to stacking.

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. - REPEAT - Observed floors in need of cleaning throughout facility. Clean and increase cleaning frequency to maintain clean.

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 pans with sticky label residue staked transferring residue to food contact surface of other pans. CDI - Pans were moved to the 3-compartment sink to be cleaned properly. Repeat. Kept at half points due to improvement.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsas in bin with ice holding above 41F. Placed on temporary TPHC and spoke to PIC about putting items in future on TPHC. CDI For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Multiple items throughout facility: tomatoes, shredded lettuce, pico, guacamole, carne moleda with no date marking. Items made or prepared day prior or today and were marked accordingly. CDI 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed washed avocados with stickers still adhered. Avocados re washed and stickers removed. CDI

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single use containers with food debris on them. Items voluntarily discarded.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Floors with debris buildup. Need more frequent cleaning.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sink being used to dump food from dishes. CDI - EHS and PIC educated staff on only using hand sinks to wash hands.

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 debris and residue inside pans stored as clean. Observed pans with sticky label residue staked transferring residue to food contact surface of other pans. CDI - Pans were moved to the 3-compartment sink to be cleaned properly.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.Observed containers of salt and seasonings throughout the kitchen with no labels. CDI - Labels were added to unlabeled items.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door of the kitchen propped open. CDI - Door was closed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on top of counter and not in sanitizer between uses. CDI - Wet wiping cloths were moved to sanitizer bucket.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet. CDI - Pans were moved to 3 compartment sink to be washed again.

4-501.11 Maintain equipment in good repair. Observed rusted shelving holding clean utensils and equipment. Observed rusted shelving inside the WIC.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food residue and accumulations on shelving inside the WIC.

2-101.11 (A) PIC shall be present during all hours of operation. -PF No PIC present at start of inspection. PIC arrived after inspection was almost over.

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 with ANSI food protection manager certification arrived at end of inspection. PIC with ANSI food protection manager certification shall be present during all hours of operation.

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 Pan of raw chorizo stored on shelf above potatoes in reach-in cooler. Pan of raw tilapia stored behind onions in low boy cooler. Do not store raw animal foods where they can contaminate ready-to-eat foods. CDI - Tilapia moved to front of drawer cooler and chorizo moved to bottom of reach-in cooler. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4 pans, 4 plates, can opener blade, and immersion blender blade stored as clean but still had visible residue on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items taken to dish machine to be washed. 0 pts.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. 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 . Queso measured 46F and was cooling in walk-in cooler since last night. TCS foods must cool from 135F to 41F within a total of 6 hours. CDI - Queso discarded. 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 . 2 pans of queso cooled in deep metal pans and still measured 46F this morning. Use shallow pans or ice baths to cool queso rapidly. CDI - Queso discarded. REPEAT

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Container of salt not labeled. CDI - Employee labeled salt. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Pan of breading and container of sugar not covered during inspection. Cover food to prevent potential contamination. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several stacks of metal pans stored as clean were stacked while still wet. Blender sitting upright and stored as clean with standing water in bottom. Allow food-contact equipment and utensils to adequately air dry. 0 pts.

4-501.11 Maintain equipment in good repair. Torn gasket present on walk-in cooler door. Clean utensil shelves are beginning to rust. Replace torn gasket and recondition or replace clean utensil shelves. REPEAT // 4-101.17 Wood, Use Limitation - C - Vegetable peeler found made of untreated wood. Removed from establishment. 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. Additional cleaning necessary on sides of equipment and shelves throughout kitchen. Clean these areas more frequently. 0 pts.

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. Tile damage in front of grill. Replace broken tiles. 0 pts.

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. Employee drinks observed on shelf above prep table, in top of upright cooler above food, and on prep table while vegetables were being prepared. Employee drinks shall be stored in a separate location away from food and preparation areas, such as a low shelf.

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 Raw beef and raw bacon stored on shelf above queso in upright cooler. Raw shrimp stored behind cheese in low boy cooler. Store raw animal foods in a manner to prevent potential cross-contamination. Store raw animal foods below ready-to-eat foods. Store raw animal foods in front of low boy cooler. CDI - Food storage corrected during inspection. REPEAT

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 . 4 pans of queso that were prepared yesterday still measured 44-45F. Red picante salsa in walk-in cooler also measured 47-48F and was cooling since yesterday. Salsa from yesterday measured 47F. Queso that began cooling at 11AM measured 85-90F at 12:50PM. TCS foods shall cool from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Queso pans from yesterday discarded. Red salsa picante and salsa from yesterday discarded. Queso pans from today placed in pot and reheated to above 165F and restarted the cooling process. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 . Ground beef (118F), chicken (125F), chorizo (129F), and cooked vegetables (120F) in hot holding cabinet measured below 135F. TCS foods in hot holding shall measure at least 135F. CDI - Items reheated on stove top to above 165F. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . TCS foods in top of sandwich cooler measured above 41F: pico (44-45F), lettuce (43-44F), queso fresco (43-44F), shredded mozzarella (46F), and guacamole with tomato (46F). CDI - Items moved to walk-in cooler to rapidly cool. Maintain lid closed to keep TCS foods in top below 41F. REPEAT

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 . Green salsa (7-27), red sauce (7-23), and verde picante (7-25) were past 7 day hold time. Use or discard TCS RTE foods within 7 days. CDI - Items discarded by PIC. REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 . Cut tomatoes cooling in walk-in cooler in deep container with lid on container. Queso pans were cooling in deep pans from yesterday and earlier today. Salsa and red salsa picosa were cooled in deep containers from yesterday. Cool TCS foods in shallow pans/thin portions. Leave cooling foods loosely covered or uncovered. CDI - Queso, salsa, red salsa picosa from yesterday were discarded. Queso from today was reheated and then cooled in ice bath. Tomatoes were moved to smaller containers and placed in ice bath. REPEAT

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Employee observed bringing plates of food to tables. Employee had artificial nails and was not wearing gloves. Employees with artificial nails or painted nails must wear single-use gloves when working with exposed food. CDI - Employee educated on requirement at end of inspection. 0 pts.

4-501.11 Maintain equipment in good repair. Shelf below prep table is severely rusted. Clean utensil shelves are beginning to rust. Replace rusted shelves. REPEAT

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water at 3-compartment sink measured 100F during inspection. Provide at least 120F during all hours of operation. VR - Verification required within 10 days that hot water has been repaired.

5-205.15 Maintain a plumbing system in good repair. Urinal in men’s restroom is broken. Replace. 0 pts.

5-501.111 Keep storage areas and bins for waste in good repair. Lid missing on dumpster. Contact waste management company to replace dumpster. 0 pts.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Floor beside ice machine and in walk-in cooler needs to be cleaned. Clean floors more frequently. 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 case of raw shell eggs stored above prepared sauces and produce in WIC. CDI - eggs relocated to bottom shelf.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information please visit: 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 bulk mild salsa cooling at 68f at 1:05 still at 68f at 1:50. CDI - salsa divided into shallow metal containers to quickly cool.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 holding in heated cabinet at cook line less than 135f. See chart. Cabinet temperature turned down to 121f. CDI - cabinet temperature turned up and products quickly heated to above 165f.

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 all TCS foods in flip top portion of line cooler holding above 41f. See chart. Items in lower reach in portion of same unit found to be well below 41f. Warm air may be circulating into open flip top portion. CDI - TCS foods in top allowed to remain until 2:30 which is end of 4 hour hold time then discard. PIC to monitor temperatures of the flip top and make adjustments as needed.

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 pan of salsa mole in WIC with expired date mark -prep date 6/21. CDI - discarded. REPEAT - no point escalation as improvement noted -only one TCS food observed with expired date mark. 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 house made horchata made with milk with no date marking present. Observed various prepared TCS foods with 8 day date marks applied. PIC noted that they have a new system which may need to be adjusted. CDI - date marks manually adjusted and horchata 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 on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed bulk house made salsa cooling in WIC in deep bulk plastic bucket. Salsa not cooling at proper rate (see #20). CDI - salsa divided into shallow metal pans to allow for quick cooling to 41f. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed both live and dead crawling insects in establishment. PIC noted they had PCO on site for treatment yesterday. Monitor and contact PCO as needed to prevent pests.

4-501.11 Maintain equipment in good repair. Observed various shelving units/legs of shelving/ and lower shelves of prep tables with rust or corrosion. Attempt to cover some with plastic to make easily cleanable, however, plastic is not durable and is not in good condition. Refinish or replace rusty and/or corroded equipment. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal Employee beverages stored mixed with restaurant items throughout kitchen area - on prep to surfaces adjacent to plates, on shelf above sink adjacent to clean utensils, and inside reach in coolers mixed with restaurant food items. REPEAT

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. CDI by education of PIC. Written copy of procedures left on site during inspection. 0 point deduction.

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 house made queso reheating in hot holding well at prep line at 92f. CDI - queso removed from holding well and placed onto stove top to quickly reheat to 165f as it had been in holding less than 2 hours. Do not place food into hot holding until it is fully reheated.

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 pans of salsa mole in WIC with prep date 1/1. CDI - discarded. REPEAT - points kept at half as all other items observed to be properly dated and not expired.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-Pf. Observed sanitizer solution in use at line testing at greater than 200 ppm chlorine. Solution bleached out indicator on test strips. CDI - solution re-made and testing at 100-200 ppm cl. REPEAT

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed house made salsa placed into gallon plastic pitcher in ice bath while still cooling. Ice level less than half as high as product level. Salsa not properly cooling. CDI - Salsa divided into two smaller containers with one placed back into ice bath and other relocated to WIC for cooling. EHS verified both containers at 41f by end of inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed case of raw beef directly on floor in WIC. Store all food at least 6 inches off of floor.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed various soiled wiping cloths laying on equipment surfaces not placed into sanitizer solution between uses. Observed employees wearing wiping cloths tucked into aprons throughout kitchen. Once a wiping cloth has been used, remove it to soiled linen receptacle or store it in sanitizer solution if it will be used again. REPEAT

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed plastic bowls without handles used as scoops stored laying inside of containers of bulk dry goods.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 multiple knives improperly stored wedged between pieces of equipment or between shelving and wall surfaces at cook line area. Store knives in a sanitary location.

4-501.11 Maintain equipment in good repair. Observed various shelving units and lower shelves of prep tables with rust or corrosion need repair/replacement.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.111 Keep storage areas and bins for waste in good repair. Observed dumpster with completely detached lid laying in parking lot beside enclosure. Waste inside of bin exposed/uncovered. EHS observed various wooden pallets accumulated in back lot from adjacent tenant. EHS recommends contacting property manager to ensure pallets removed in order to prevent rodent harborage.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal backpacks and other items stored mixed with dry goods in storage room near WIC. Observed cell phones and employee beverages stored on shelf directly above food prep in kitchen near cook line. REPEAT

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P. Observed employee scrub hands for less than 15 seconds before rinsing and then use bare hands to turn off faucets without use of a barrier. CDI - EHS directed employee to re-wash hands and scrub for at least 15 seconds then turn off faucets using paper towels. Hands re-washed. 2-301.15 Where to Wash - PF. Observed server bussing dirty dishes use rinse hose of 3 part sink to rinse hands and then dry on wiping cloth in lieu of washing. CDI - EHS informed PIC who directed employee to re-wash hands in correct sink using correct process. 2.0 point deduction

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed front line hand sink with scrubber in basin, scrubber behind faucets, strainer with food residue in drain and to-go bags hanging down into the plane of the splash zone. CDI - PIC removed items from sink to make accessible for use. Do not store items in the sink or behind the faucets. Store to-go bags away from the sink to prevent contamination and to allow access to the sink for hand washing. 0 point deduction

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee using personal cell phone with gloved hands return to food prep duties wearing same soiled gloves. CDI - EHS informed PIC who directed employee to change gloves and wash hands. Gloves changed and hands washed. 1.5 point deduction

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed house made queso in double pan on flat top grill at 101f. PIC indicated queso had been removed from cooler and placed into pan on stove at 10:00 am, time now 12:10pm. Product re-heating for greater than 2 hours never reached 165f. CDI - PIC discarded. 0 point deduction

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed pan of refried beans in holding drawer at 121f. CDI - Beans reheated to above 165f as they had been in holding unit less than 2 hours. 0 point deduction

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all TCS food items in prep cooler reach in at pass through window holding above 41f. See chart. Ambient air temperature of unit at 47f. All TCS foods in unit voluntarily discarded as they had been stored in unit overnight. Do not store TCS foods items in the unit without using an additional cold holding method such as ice until the unit has been repaired and is consistently maintaining TCS foods at 41f or lower. Observed WIC at beginning of inspection to be slightly elevated holding some TCS foods at 42-43f. See chart. WIC air temperature showing high readout above 41f. EHS follow up approximately 1 hour later WIC ambient air temperature had dropped to 38f and TCS foods were at 41f. At end of inspection, ambient air temperature noted to be at 41f. PIC to have unit serviced as air is not consistently maintaining food temperatures at 41f or lower. Verification Required. REPEAT 1.5 point deduction

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 various house made items in walk in cooler with expired date marking including salsa roja 8/18 and salsa verde 8/22, black beans 8/23. CDI - PIC discarded. 1.5 point deduction

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed bucket of sanitizer in use at front line with grater than 200ppm cl in solution - bleached out indicator on test strip - at toxic levels. CDI - PIC diluted to below 200ppm cl. 0 point deduction

3-307.11 Protect food from contamination sources not specifically noted by code. Observed squirt bottle of sour cream stored laying directly in food items at prep line. Hand contact surfaces of bottle in direct contact with food. Do not store squirt bottles or other items in food. 0 point deduction

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet soiled wiping cloths laying on equipment surfaces and repeatedly used without placing into sanitizer solution. Once a wiping cloth has been used, remove it from the kitchen to soiled linen or placed it into sanitizer solution if it will be used again. 3-304.14 Wiping Cloths, Use Limitation - C. Observed various employees wearing soiled wiping cloths tucked into aprons and wet wiping cloths used to stabilize cutting boards in prep area. These are not approved uses for wiping cloths. Do not wear wiping cloths as they become hand contamination areas. Do not place wet wiping cloths under cutting boards - use alternate methods to stabilize them. REPEAT 0.5 point deduction

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multi use cups stored stacked together wet at utensil area. Air dry items before nesting together. REPEAT 1.0 point deduction

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed various non-food surfaces of equipment including shelving, exteriors of bulk food containers, etc. with buildup needs cleaning. 0 point deduction

5-205.15 Maintain a plumbing system in good repair. Observed faucet at 3 part sink hot water handle needs repair and water faucet leaking temporary repaired with rubber glove. Repair. 0 point deduction

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter on ground in dumpster enclosure needs cleaning. Several wooden pallets piled around enclosure need removal. 5-501.116 Cleaning Receptacles - C. Observed excessive buildup and debris on grease receptacle needs cleaning or replacement. Dumpster is shared. Contact property manager and/or adjacent tenants to have area cleaned and emptied of items that could attract rodents. 0 point deduction

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 low grout lines in some areas of main kitchen floor areas needs 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 debris on floor under equipment at front line area. Clean to prevent pests. 0 point deduction

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed various personal items stored on equipment in kitchen area including food/beverages, cell phones, etc. Designate an area away from food and food contact items fo the storage of employee items. 0 point deduction

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready to eat produce in walk in cooler. CDI - Items relocated to correct order. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chorizo stored above ready to eat empanadas in low cold unit. CDI - Reorganized. REPEAT.

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 cooked chicken breasts cooling at a 0.40 rate. Chicken started cooling at beginning of inspection. CDI - Chicken placed in walk in cooler to finish cooling process. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed diced tomatoes cooling in walk in cooler; cooling at 0.07 rate. CDI - Tomatoes uncovered and container moved up higher to cool efficiently. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Verde and roja Salsas holding 48F and above in drink cooler at bar. Employee stated they have been holding since 11 am (More than 4 hours). CDI - Discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed shredded beef without date mark. Employee stated it was portioned from original batch in walk in cooler; original container date marked for 2/08. CDI - Correctly date marked container.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bucket of sanitizer, employees were unable to identify which type of sanitizer. 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 Observed chicken cooling with pans on ice, but cool air not able to surround entire product for cooling. CDI - All chicken placed in walk in cooler to complete cooling process. Observed tomatoes cooling in larger plastic container with lid tightly closed in walk in cooler. CDI - Container uncovered and placed on higher shelf to cool efficiently. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed bucket of sanitizer providing 0 ppm chlorine or quat sanitizer. Discarded. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed bucket of sanitizer held on floor under prep area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers wet stacked on clean dish shelf. REPEAT.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored above RTE foods in low reach in cooler. CDI - PIC relocated eggs to correct storage.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine shield in need of cleaning. REPEAT. Increase cleaning frequency. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue on multiple containers stored on clean dish shelf. CDI - PIC removed items and placed at pre-rinse for re-washing.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed raw steak, marinaded during prep, cooling in Walk in cooler. Steak displayed no change in temperature in over 30 minutes. CDI - Bags of steak spread onto sheet pan on speed rack inside walk in cooler to cool rapidly. REPEAT. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed queso cooling in walk in cooler in containers on speed rack. Queso cooling at 0.05 rate; see temp chart. CDI - Employees began active stirring to allow queso to cool rapidly.

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 steak cooling in plastic bags tightly packed into metal container with lid tightly closed. CDI - Bags spread onto sheet tray on speed rack. Observed queso cooling in deep metal containers in walk in cooler with no active stirring. CDI - Employees began active stirring while containers remained in walk in cooler to cool rapidly.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles containing spices at the bar without identifying labels.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers wet stacked on clean dish shelving. REPEAT.

4-501.11 Maintain equipment in good repair. Observed split gasket at low RIC in back dish area. REPEAT VIOLATION *No points taken today due to replacement for cold hold unit mentioned last inspection*

5-202.12 Provide at least 100F water at handsinks. -Pf Hot water recorded at handsink at 82F max. A verification visit required with 10 days of inspection to ensure at least 100F water is provided at handsinks. REPEAT.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready to eat foods in walk in cooler. CDI - PIC reorganized to correct storage order.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed shield inside ice machine in need of cleaning. Increase cleaning frequency.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed tomato paste (from opened can at room temp.) cooling in low reach in. Tomato paste would not meet cooling parameters; see temp chart. CDI - PIC removed lid and placed in freezer to cool rapidly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ground beef empanadas cold holding at 43F. CDI - Both containers vented to allow to rapidly cool to 41F. REPEAT. *Points kept at zero today due to improvement in overall cold holding of salsas at server station and bar noted on last inspection*

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tomato pasta cooling with lid closed in low reach in cooler. CDI - PIC removed lid and placed in freezer to cool rapidly. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers and plastic cups wet stacked throughout kitchen area. REPEAT.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in dish area in need of repair/replace. Cold hold drawer unit taken out of service due to broken parts (repair or remove from facility if unable to operate properly) *Observed no food being held in unit and out of service sign placed on front*

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water unable to reach peak demands at handsink and 3 comp sink. Handsink reading 82F max and 3 comp sink reaching 110 max with one sink at a time reading and dish machine not currently running. REPEAT. A verification visit required with 10 days of inspection.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed hot water provided at handsink at 94F. Verification required within 10 days of inspection to ensure sufficient hot water can be provided.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed wash water provided in dish washer at 96F. Manufacturers instructions state wash water shall be provided at a minimum of 130F. Observed hot water provided at 100F at 3 comp sink for manual washing. Verification required within 10 days of inspection to ensure sufficient hot water can be provided.

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 queso cooling in low reach in unit at 71F. Employee stated started cooling queso around 10:30 am that morning; queso did not reach cooling parameters. CDI - All four containers of queso voluntarily discarded. Observed tomato sauce cooling in ice baths on counter. Tomato sauce not reaching cooler parameters; see temp chart. CDI - Employee added more ice to completely surround containers and began to stir frequently to cool rapidly. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two large pans of rice on stove top hot holding below 135F; see temp chart. CDI - Both containers discarded. Observed refried beans in hot hold drawer at 130F. CDI - PIC turned temperature of drawer up to reheat beans to 165F before placing on steam table.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa verde holding at 45F on ice at server station. CDI - Ice added to bin holding salsa to cool rapidly. Observed salsa verde held at bar for to-go orders at 47F. Employee stated the salsa containers were brought out at 10:30 am. CDI - Placed on temporary TPHC and will be held on TPHC moving forward. EHS will provide document for written procedures.

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 house-made chipotle mayo in prep unit date marked for 10/4; time/temperature window had expired. CDI - Product 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 Observed tomato sauce cooling using insufficient ice baths on counter with no stirring. CDI - Employee added more ice to completely surround containers and began to stir frequently to cool rapidly. Observed queso cooling in dense metal pans in low reach in with lids closed. CDI - All four containers of queso voluntarily discarded. Observed raw steak, chicken, and beef cooling from prep in walk in cooler. All containers tightly closed, not allowing air to flow around product. CDI - All containers uncovered and spread out on shelves to cool rapidly. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked on clean dish shelf.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed sufficient hot water not provided at handsink, 3 comp. sink, and dishwasher. Verification required within 10 days of inspection to ensure sufficient hot water can be provided.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids open on dumpster outside. REPEAT. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed a significant amount of wooden pallets, broken pieces of equipment, and cardboard in enclosure area and in outside waste area.

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

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed 3 pans of chicken , 3 pans of refried beans, and one pan of shredded beef cooled from last night still greater than 41 degrees F . CDI 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 Observed shredded beef , beans and chicken stacked in shallow pans on shelf in walk in. Advised pic that stacking pans while cooling would not allow air to flow around the pans to facilitate cooling. CDI discarded all products. Repeat violation-

4-501.11 Maintain equipment in good repair. Observed gaskets on grill drawers in need of replacement. -0 points-

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors and lids open. -0 points-

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 dishwasher handling dirty dishes and then handle clean dishes without hand wash between glove changes.

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 cabeza and refried beans cooled from last night at 49 degrees . CDI discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken and asada at 42 degrees should be less than 41. -0points-

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 cabeza and refried beans cooled in too great of volume . CDI discarded.

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 two large pans of refried beans cooled from last night and at 52 and 55 degrees. CDI 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 Observed black beans held 9 days in walk in. 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 Observed refried beans cooled in too great of volume and covered. CDI time window expired for proper cooling and beans were discarded. Discussed cooling in shallow pans to help cooling process in the future.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roach at prep sink.

4-501.11 Maintain equipment in good repair. Observed gaskets on low boy 1 , prep unit 1, and low boy 2 in need of replacement.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water to only reach 105. Repair technician called and is to arrive soon. Advised that if water could not reach at least 120 that facility should not open. Will follow up before facility opens.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous pans stored as clean with visible food debris as well as numerous utensils . CDI all items taken to dishmachine to rewash. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup in ice machine in need of cleaning. Both items are repeats.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed steak , chicken , chorizo and tomatoes all being held at greater than 45 degrees in grill drawers . CDI discarded beef and chicken chorizo and tomatoes taken to walk in to cool. Technician arrived and began to correct problems with the cooler.

4-501.11 Maintain equipment in good repair. Observed numerous gaskets in need of replacement in numerous prep units. Repeat.

5-501.115 Maintaining Refuse Areas and Enclosures - C Observed dumpster area in need of cleaning. -0 points-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken tiles in ice machine area. -0 points-

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee coffee cup and snack item stored in the prep line area above a food prep surface. Employee food items should be kept in a segregated area away from food, clean utensils, or prep surfaces. Items were removed by PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a mixing blade, juicer lid, and several metal containers stored as clean with food debris still present on the food contact surfaces. Items were removed from the clean area and placed into the dish pit. Facility must ensure that food contact surfaces are washed, rinsed, and sanitized properly, with no food debris present after the rinse procedure, to allow dishes to be properly sanitized between uses. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine heavily soiled with black residue. Ice machine should be regularly cleaned to prevent such accumulation.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked beef product dated for 12/3/17 in the prep line reach in cooler. Item had exceeded the datemarking time allotted and was discarded by the PIC. Cold holding, ready to eat TCS Items in the facility were observed to be 41F or below, allowing them to be store dfor 7 days. However, the 7 days allotted also counts the first day of preparation or package opening, for example, an item opened on 12/3/17 would be on its seventh day on 12/9/17.

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed employee pill bottle stored above clean utensils in the dish area. Item was removed by PIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed recently delivered food product boxes stored directly on the floor of the walk in cooler. Items were moved to storage racks before end of inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet stacked containers in the dish area. Dishes must be allowed to air dry to provide proper sanitizer contact time, and to prevent any remaining pathogens left over from the wash/rinse/sanitizer process from having a moist environment in which to reproduce. Wet stacked items were removed for re-processing.

4-501.11 Maintain equipment in good repair. Observed split gasket on reach in cooler. Points for this violation were reduced to half due to facility repairing items mentioned in the last inspection, as well as no temperature violations noted due to gasket damage.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker debris on the exterior of several bus tub containers stored as clean. Observed equipment surfaces in the kitchen collecting dust/debris/grease residue.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed plastic light shield missing in the water heater/dish storage area.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight black debris accumulated on the ice machine shield.

A REMINDER: All cold foods must be held at 41°F beginning JANUARY 1, 2019. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed overstacked pico and cheese at the front prep area flip top. Items were above 45F. Excess product was moved to the reach in cooler. Do not overstack product on the flip top as the cooler will be unable to provide proper cold holding. REPEAT VIOLATION

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee wearing an ornate ring, only plain wedding bands are allowed. PIC informed.

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. Observed dry wiping cloths used in the grill area collecting large amount of residue and debris. Change out dry wiping cloths once soiled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one stack of metal pots and pans wet stacked. Ensure that equipment is allowed to air dry before stacking.

4-501.11 Maintain equipment in good repair. Observed broken gasket on a drawer, under grill cooler.

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 damage to the floors and walls, overall facility is in good repair. damage is concentrated in the rear storage area and the connecting corridor.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee car keys and personal items stored throughout the kitchen area. Provide an orderly storage area for such items.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC at time of inspection observed to not be a certified food protection manager.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in a flip top cooler above 50F, indicated by chart. Items had been left in the cooler overnight, all items discarded by PIC. Repairman called for cooler during inspection. EHS will revisit facility by 5/20/17 to assess repair. Facility should cease use of the flip top and contact EHS when repair is finalized.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of degreaser not labelled in the rear dish machine area. Labelled by PIC.

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 several dry good scoops stored with handles in contact with the product. Handles of scoops must be kept out of the product.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed small amount of wet stacked pots in the rear dish area. Allow pots to air dry before stacking.

4-501.11 Maintain equipment in good repair. Observed split gaskets on several reach in refrigerator units, such as the flip top underneath cooler, and the raw meat drawers.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility quat strips wet and unable to be used at time of inspection. Replaced by employee during 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 wall damage in some areas of the kitchen, such as areas in need of repainting/resurfacing.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at the kitchen area handsink at time of inspection. CDI by employee refill. Insure employees are informed that when the last towel is used, that more should be provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stacked lexan pans with sticker debris on the exterior of the pans, such that the debris contacts the interior of the stacked pan. CDI by employee removal for wash. Observed can opener blade soiled with dried on food residue. CDI by employee removal for wash.

| 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a degreaser spray bottle unlabelled at time of inspection. CDI by employee labelling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed small sauce container squeeze bottles unlabelled in kitchen area. Insure all squeeze bottles are labelled with the contents of the container.

4-502.11(A) Maintain utensils in good repair. Observed several metal pans/lids dented or damaged. Insure these items are replaced or repaired when damage occurs.

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 floor/wall/ceiling damage throughout facility in need of repair.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed vents throughout kiitchen area with dust accumulated.

2-301.15 Only wash hands in handwashing sink.-PF Observed employee handling raw chicken washing hands in dish sink with no soap or towels. CDI- Employee corrected, washed hands with soap, water, and towels at handsink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Chlorine sanitizer had run out at dish machine reading 0 ppm, dishe being washed and not sanitized. CDI- PIC replaced sanitizer, observed at 100 ppm. Dishes re-washed and sanitized.

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 two very deep and covered containers of beans in walk in cooler cooling over 6 hrs at 53 and 60 degrees. Observed deep pans of cheese cooling nearly 4 hrs at 90 degrees, did not cool to 70 in first two hrs of cooling. CDI- Improperly cooled foods voluntarily disposed of.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of bleach at dish machine. Bottle labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several instances of improper cooling methods in use such as: deep buckets of actively cooling fresh cut lettuce, deep and covered tubs of ground beef, deep and covered tubs of actively cooling beans and queso, several deep plastic bags of pulled chicken cooling. CDI- Reviewed proper cooling methods with PIC and observed PIC use proper cooling methods such as ice baths for the lettuce and shallow vented pans for beans, ground beef, queso, and pulled chicken to ensure they all properly cool.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer inside drawer cooler, PIC placed thermometer in cooler.

4-501.11 Maintain equipment in good repair. Observed one fridge unit near dish rack with a condensation leak inside, needing repair. GENERAL COMMENT: Will follow up within 10 days with cooling procedures due to repeat violations.

General comment 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 an employee at the bar cutting limes with bare hands. CDI - Explained that gloves need to be worn while cutting limes and the lime was voluntarily discarded.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed a plastic container and a spoon in the handsink in the kitchen. CDI - items were removed. Do not store anything in the handsink.

Repeat violation 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P - Observed 2 containers of salsa in the reach in from 4/18 and 4/19. Both containers were 50F. Observed refried beans in the back reach in cooler at 50F. The beans were made yesterday. CDI - all items were voluntarily discarded. Explained better cooling methods to PIC.

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the reach in cooler at the bar. Replace gaskets. Observed a leak on the ceiling in the walk in cooler. Contact maintenance to repair.

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

General comment 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed cracked/broken floor tiles by the back door. Replace tiles.

5-202.12 Provide at least 100F water at handsinks.-Pf - Observed the mens restroom handsink at 85F and the womens at 94F. Adjust to maintain at least 100F. Verification required 12/11/2015

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P - Observed rice and salsa in the reach in unit above 45F. Both items were made yesterday. CDI - items discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed a large container of salsa cooling in the reach in with a lid. Salsa was made within the hour and was 72F. CDI - salsa was divided into smaller containers and placed in the walk in uncovered to cool. Observed rice in the reach in cooler from yesterday with a lid covering it.

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

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed spit gaskets on the prep unit and 2 reach in coolers. Replace gaskets.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Properly store raw meats to prevent comtamination; Observed raw shell eggs stored above RTE shredded cheese in walk-in cooler. CDI eggs moved to safe location.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P; Properly wash, rinse and sanitize food contact surfaces; Observed numerous containers stored clean with sticker / food debris stuck to surfaces. RVR

4-205.10 Food Equipment, Certification and Classification - C Ensure that any equipment that is installed is reviewed and approved by public health governing bodies; Observed new walk-in cooler that needs on site plan review in order to operate. 4-101.19 Nonfood-Contact Surfaces - C; Keep non-food contact surfaces in good repair; Observed split/torn gaskets on reach-in units in need of repair; Observed compressor on beer cooler damaged leaking water onto floor in need of repair at bar area.

6-201.11 Floors, Walls and Ceilings-Cleanability - C; Keep floors, walls and ceilings in good repair and clean; Observed possible load bearing concreate wall destroyed to install unapproved walk-in cooler with a surface left behind that is not smooth and easily cleaned. Observed flooring at bar area in need of cleaning.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P; Properly store raw meats; Observed raw ground pork stored above RTE peppers and vegetables; CDI pork stored properly.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P; Properly wash, rinse and sanitize food contact surfaces; Observed numerous containers stored clean with food debris stuck to surfaces; Observed dicer stored clean with food stuck to blade surfaces; Observed peelers stored clean with food debris stuck to surfaces. CDI all food contact surfaces in question was pulled and properly washed, rinsed and sanitized.

4-901.11 Equipment and Utensils, Air-Drying Required - C; Properly air dry; Observed numerous containers stacked wet in kitchen area.

4-202.11 Food-Contact Surfaces-Cleanability - PF; Keep equipment in good repair; Observed split/torn gaskets on numerous cooling unit doors; Observed broken lids on bulk dry food bins in need of replacing.

(general comment) 5-501.115 Maintaining Refuse Areas and Enclosures - C; Keep dumpster area clean; Observed over flowing trash at dumpster area in need of pick-up.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils; Properly wash, rinse and sanitize; Observed numerous containers stored clean with food debris stuck to surfaces; Observed numeorus customer cups stored clean with food debris stuck to surfaces; CDI all cups and containers pulled and placed into dirty dish pit.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness; Observed dish machine not properly sanitizing during rinse cycle measuirng zero with test strips; three compartment sink setup was made until repair can be made. VR for compliance.

4-901.11 Equipment and Utensils, Air-Drying Required; Properly air dry; Observed numerous containers and cups stacked wet in kitchen area.4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Do not store clean utensils on dirty surfaces; Observed numerous clean lids stored in large bus tubs with food debris collected in bottom.

4-202.11 Food-Contact Surfaces-Cleanability; Keep equipment in good repair; Observed split/torn gaskets on several stand up refrigerators in need of repair.

4-602.13 Nonfood Contact Surfaces; Keep non-food contact surfaces clean; Observed lids to bulk dry food containers collecting debris in need of cleaning; Observed shelving throughout establishment in need of cleaning.

5-501.15 Outside Receptacles; Keep outside dumpster contained; Observed dumpster having lids open and doors open with trash stored on ground around dumpster in need of removal.

6-201.11 Floors, Walls and Ceilings-Cleanability; Keep floors clean to facilitate cleaning; Observed flooring underneath all equipment in need of cleaning; Observed large container of soiled rags laying on floor of back room.

2-401.11 Eating, Drinking, or Using Tobacco; Properly stiored employee drinks; Observed numerous employees drinks stored on shelving with and above food products. CDI drinks discarded.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation; properly store raw meats products; Observed raw chicken stored above raw beef in stand-up refrigerator; CDI all raw meats properly stored according to final cooking temperature.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils; Properly wash, rinse and sanitize food contact surfaces; Observed numerous containers stored clean with sticker residue stuck to surfaces; Containers pulled and placed into dirty dish pit.

3-501.15 Cooling Methods; Properly coole PHF products using approved methods; Observed large containers of cooked ground beef and hot queso cooling at room temperature measuring 140130 degrees F; CDI items transferred into shallow pans and placed into cooling unit.

(general comment)3-305.11 Food Storage-Preventing Contamination from the Premises; Properly store food products to prevent contamination; Observed bags of flour and containers of spices stored uncovered exposed to contamination.

.4-901.11 Equipment and Utensils, Air-Drying Required; Properly air dry; Observed numerous containers stacked wet in kitchen area.

Keep dumpster can doors and lids closed to prevent rodent harborage; Keep dumpster area clean; Observed both lids and doors to dumpster can open; Observed trrash overflowing onto ground around dumpster.

Properly wash, rinse and sanitize; Observed numerous containers stored clean with food debris stuck to surfaces; containers pulled and placed into dirty dish pit. Observed dish machine not properly sanitizing during rinse cycle; Maintenance called made during inspection; three sink setup made during inspection until repair can be made. VR

Provide consumer advisory for raw meats served raw or undercooked; Observed eggs on menu cooked to order with no advisory posted. CDI education; handouts given to staff regarding advisory info.

Properly air dry; Observed numerous containers stacked wet in kitchen area.

Keep equipment in good repair; Observed numerous plastic container damaged/melted in need of replacing/discarding.

Keep all non-food contact surfaces clean; Observed all equipment collecting debris in need of cleaning.

(general comment) keep floors clean; Observed flooring in need of cleaning throughout.

Properly store raw meat products; Observed raw chicken stored above raw beef in stand up refrigerator; All raw meats properly stored according to final cooking temperature.

Properly wash, rinse and sanitize food contact surfaces; Observed utensils and containers stored clean with food debris stuck to surfaces; Utensils and containers pulled and placed into dirty dish pit.

Properly protect food contamination during storage; Observed numerous dry food bins large and small uncovered exposed to contamination. All food properly covered during inspection.

Properly air dry; Observed numerous containers stacked wet in kitchen area.

Keep equipment clean; Observed food debris collected on surfaces of kitchen equipment in need of cleaning.