SUPERMERCADO EL MARIACHI RESTAURANT/MARKET

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed soap dispenser out of order at one of the handwashing sinks. CDI- PIC placed a container of handsoap at sink until the soap dispenser can be repaired.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw fish stored directly over dried peppers in the WIF. CDI- PIC moved the peppers to a different shelf. Repeat. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple metal containers of soup held cold in the WIC without coverings.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed rotisserie chickens in HH at 110-112F. PIC stated that the chickens had been cooked 2 hours earlier. CDI- PIC reheated the chickens to 165F. Repeat. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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 cooked chorizo in the flip top at 43F. Observed cream cheese at 45F in the flip top. The cream cheese was placed in the unit earlier in the morning and the chorizo was held in the unit overnight. Observed a large container of beef on the counter at 52F. CDI- PIC placed the cream cheese in the WIC for rapid cooling and voluntarily discarded the chorizo and beef. Repeat. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf. Observed a steak and onions dish on the menu with no asterisk. PIC stated that the steak can be ordered undercooked. VR required.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed a spray bottle of sanitizer with no label and a bucket of sanitizer with no label. CDI- PIC labeled both items. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed a bucket of chlorine sanitizer at >200 ppm. Establishment dilutes their own sanitizer. CDI- PIC remade the sanitizer at the correct concentration. 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P. Observed a container of medical supplements for employee use stored directly over a prep sink. CDI- supplement was moved to the designated area for employee items.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two flies in the kitchen during inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple boxes of food stored on the floor in the WIF. Observed multiple cans of corn stored on the floor in the prep area. Repeat.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloths being used to sanitize left out on the counter.

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 the handle of the sugar bin scoop submerged in the food. Observed the handle for the ice machine scoop touching the ice.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a wet nested stack of plates stored as clean.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed sealant on the 3 comp sink peeling away from the wall. Repair.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed leftover sauce on the non-food contact surface of a metal container stored as clean. Observed food residue buildups on the cooking equipment.

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 multiple cracked floor tiles in the prep area. Repair.

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 stored with food for patrons inside the flip top. CDI - Moved items to designated area. Repeat.

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food employee touching face and moving trash can around kitchen. Food employee then returned to prep area to begin prep of cactus. CDI - EHS and PIC intervened Food employee washed hands properly and donned new gloves.

3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law. Observed individually packaged ground beef with no safe handling instructions on stickers. EHS will follow-up.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp above RTE soups inside the WIC. Observed raw fish, not in original packaging stored above RTE tamales inside the WIC. CDI - Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer stored as clean, with food debris on the food contact surfaces. Observed metal pans stored as clean, with food debris present on the food contact surfaces. CDI - Items moved to the 3 compartment sink to be properly washed rinsed and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed large pan of black beans placed in WIC to cool overnight at 45F during the inspection. Observed tightly wrapped sliced tomatoes placed in WIC to cool overnight at 44F during the inspection. Observed large pan of chorizo placed inside the WIC to cool overnight at 44F during the inspection. CDI - PIC voluntarily discarded. Facility will be placed on a risk control plan. EHS will provide documentation. Facility will need to keep cooling logs. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rotisserie chickens in HH below 135F. CDI - Placed inside the oven to reheat to 165F or above. Facility will begin to utilize 4 hour TPHC for the chicken, EHS will provide proper documentation. 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 raw chicken inside the meat market display case at 43/44F. Observed ground beef above 41F inside prep unit. CDI - Beef voluntary discarded. Chicken moved to WIF to rapidly cool. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 black beans in large deep container, chorizo in a large deep container, and wrapped container of sliced tomatoes placed in the WIC to cool overnight. Items were observed above 41F and did not meet the 6 hour cooling window. CDI - All items 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 raw chicken stored on the floor inside the WIC. CDI - Chicken was removed from the floor.

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 exterior of multiple pans/dishes with food debris present. CDI - Moved to be washed, rinsed and sanitized.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing on dumpster.

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 large hole/wall damage near the back door. In need of repair.

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 and drinks stored with food for patrons inside the WIC. CDI - Moved items to designated area.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC servsafe expired less than 2 weeks prior. Test scheduled for March 4th per the PIC. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-201.11(A) Use food from approved sources only.-P Observed rabbit stored in the Meat department walk-in cooler. Facility could not provide an invoice for rabbit. CDI - Rabbit removed from sale and facility.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef and raw chicken stored above Milk inside the Meat Walk-in cooler. CDI - No evident contamination, storage order rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed pans and utensils stored as clean, with food debris present on the food contact surfaces of the equipment. CDI - Items moved to the sofa machine to be washed, rinsed and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed large pan of soup inside the WIC at 44F. The soup was placed inside the WIC to cool overnight, the soup did not reach 41F within the 6 hour window for cooling. CDI - The pan was voluntarily discarded. Facility has been out of compliance for cooling in 3 consecutive inspections, if the facility remains out of compliance permit action may be taken. 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 large batch of soup placed inside the WIC to cool overnight. Following day soup observed missing the 6 hour window to cool to 41F. Sorry observed at 44F. CDI - Soup was 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 .

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 rusting shelves inside the Meat department walk-in cooler. Shelving in need of repair.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed lots of build-up on non-food contact surfaces of the tortilla machine. CDI - Food employee cleaned machine.

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 large pan of raw chicken fajita stored above raw diced beef and raw chorizo. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed rice placed inside the WIC to cool from the previous night. Rice was observed at 44F and did not cool to 41F with the total 6 hour window. CDI - Voluntary Discard. Observed raw chicken in large deep pot prepared/marinated the previous night, Chicken was observed at 47F the following day during the inspection. Chicken missed 4 hour ambient cooling window. CDI - Chicken was voluntarily Discarded. PIC and EHS discussed finding better cooling methods, using shallow metal pans and utilizing the freezer for cooling. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 7+ Rotisserie chickens Hot holding at 104F - 109F. CDI - Chickens were placed back in oven to reheat 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 multiple bags of RTE chorizo inside the freezer with no date marking to indicate the date of prep. CDI - Proper date marking was added. Observed 2 pots of sauces/salsas inside the WIC prepared the previous day. CDI - Proper date marking was added. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed rice in large covered phasing container miss the 6 hour cooling window. Observed raw marinated chicken stacked in large deep pots miss the 4 hour cooling window. CDI - All items were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed large paddle used to stir and cook carnitas stored with the food contact surface in contact with the floor. CDI - Paddle was moved to the 3 compartment sink to be properly washed, rinsed and sanitized.

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 plastic containers used for rotisserie chicken stored on the floor. CDI - Removed from the floor.

4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils.-Pf Observed pot too large to allow complete immersion inside the 3 compartment sink. Facility would like to formulate a cleaning procedure, EHS will follow-up on SOP for cleaning in 10 days. 4-501.16 (B) Warewashing sinks used to wash produce or thaw food shall be cleaned and sanitized before and after each use. Observed 3 compartment sink being used to thaw and store/wash soiled dishes at the same time. Must be w/r/s in between task. CDI - Thawing meat was removed and sink compartment was washed rinsed and sanitized.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw octopus stored in same pan as RTE mussels. CDI - Octopus placed in different pan, mussels voluntary discard. Observed 3 pans of raw chicken stored above cooked vegetables inside the WIC. CDI - No apparent cross-contamination observed. Storage order re-arranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed raw beef stored directly on top of shelving and cardboard inside the freezer. CDI - Items removed from service. Facility will be placed on a risk control plan for separation and protection, EHS provided paperwork to PIC via email. EHS will follow-up on completed paperwork.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed large deep metal pan of salsa prepared 6/27 and placed in the WIC to cool overnight. Salsa was observed at 43F on 6/28 at 11:30 AM. Item missed the 6 hour total cooling window. CDI - Voluntary discard. 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 . 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed large deep metal pot of marinated whole chickens prepped on 6/27 placed inside the WIC to cool overnight, raw chicken was observed at 48F on 6/28 at 11:30 AM. Marinated chicken missed the 4 hour cooling window. CDI - Chicken was voluntarily discarded. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tamales on the top row inside the HH Display case not maintaining 135F. CDI - Tamales reheated. 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salsa miss the 6 hour cooling window. Observed raw marinated chicken miss the 4 hour cooling window. Observed sliced tomatoes cooling at a rate of 0.18F/min (82F - 71F) in one hour time span. CDI - All items were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one stack of metal pans stacked wet above the 3 compartment sink. CDI - Pans separated. No point escalation, observed significant improvement.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf PIC was observed with violations of storage order of Raw and RTE food, Pans and utensils not properly cleaned and sanitized to sight and touch both items have been out of compliance for 3-4 consecutive inspections and will be placed on Risk control plan if improvement is not observed. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

6-301.14 Post a handwash sign at each handsink. Observed hand sink with no paper towels. CDI - Paper towel was placed at the hand sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken above sliced tomatoes and cooked beef inside the meat WIC. CDI - Storage order was rearranged. Facility has been out of compliance on 3 consecutive inspections, EHS will do verification visit in 3 days to assess storage order. If facility does not have significant improvement on storage order, facility will be placed on a Risk control plan or Intent to Suspend. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed dirty utensils and pans stored as clean above the prep sink in the meat market and on the restaurant shelving. CDI: Items were removed and taken to the dish pit to be W/R/S. 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 EHS observed food debris in the microwave.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf EHS observed chemical spray bottles throughout the facility that were unlabeled. CDI: PIC labeled all spray bottle.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed frozen chicken thawing in ambient air, inside the prep sink. CDI - The chicken was placed under running water until prep began.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open during the inspection. CDI - Door was closed. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed many flies throughout the kitchen due to the back door being left open.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed fly swatters stored on the prep sink while chicken was actively thawing in the prep sink. CDI - Fly swatters removed. Area sanitized.

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed avocados with stickers, in-use. CDI - Avocado discarded, others moved to be washed.

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 bowl being used as scoop inside of rice. Observed scoop handle in direct contact with sugar and flour. CDI- Removed during the inspection by PIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stacked wet above the 3 compartment sink. CDI - Pans separated.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed metal fryer scoop with multiple broken wires. CDI - Utensil voluntarily discarded.

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 both WIC 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. Observation: EHS observed food debris on the floor in the WIF. General cleaning needed around the facility.

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 stored above patron food inside the WIC. CDI - Voluntarily discarded.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observation: EHS observed food employees exit the facility to the dumpster area and return to the kitchen without washing their hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observation: EHS observed pad locks in the hand sink. CDI: Locks were removed from the hand sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observation: EHS observed raw potatoes and broccoli stored under raw meat in the meat department WIC. EHS observed strawberries stored in a crate with raw meat in the meat department walk-in freezer. CDI: PIC corrected storage order. If this item is not in compliance on the following inspection, Facility will be placed on a Risk Control Plan and permit action may be taken if storage order is not corrected. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observation: EHS observed raw meat stored directly on the shelves of the walk-in freezer.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observation: EHS observed dirty utensils and pans stored as clean. CDI: Items were removed and taken to the dish pit to be W/R/S. 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 Observation: EHS observed food debris in the microwave.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observation: EHS observed a cooked rotisserie chicken in the meat market displays case holding temperature at 124F. CDI: PIC voluntarily discarded the chicken. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observation: EHS observed several spray bottles throughout the facility that were unlabeled. CDI: PIC labeled all spray bottles. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observation: EHS observed chemicals stored with dry goods on the dry storage rack. CDI: PIC removed 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 Observation: EHS observed a pan of jalapeños cooling in ice on the counter holding temperature at 111F at 12:42 PM. EHS temped the item again at 1:30PM and it read at 105F. CDI: PIC moved the product to shallow pans and left uncovered and placed in the WIC. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observation: EHS observed fish thawing in the 3-compartment sink with ice but no running water. CDI: EHS provided education and PIC turned on the water in the sink.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observation: EHS observed raw chicken and raw beef stored on the floor in the kitchen. CDI: Food employees moved items so that they were at least 6 inches off the floor. Observation: EHS observed food stored on the floor in the WIF.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observation: EHS observed food employees without a head covering prepping food in the kitchen. All employees who are prepping food in the kitchen must wear a head covering.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observation: EHS observed wet stacking on metal pans in the clean storage area.

4-501.11 Maintain equipment in good repair. Observation: EHS observed a broken shelf in the WIF. Repair.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observation: EHS observed litter/debris outside around the dumpster area. Clean area.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observation: EHS observed food debris on the floor in the WIF. General cleaning needed around the facility. No point escalation, improvement observed.

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 stored in meat market on shelves and on shelves in the main kitchen. CDI: PIC labeled the containers for personal employee use.

3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law. Observed packaged ground beef in meat display case with no safe handling instructions.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell egg stored above vegetables and cooked chicken inside the meat market WIC. CDI - Cooked Chicken was voluntarily discarded and storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored above raw beef inside the WIC. CDI - Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above RTE chicken inside the meat market WIC. CDI - Chicken was voluntarily discarded end correcting the storage order. Establishment has a been out of compliance in previous 2 inspections, EHS Verification visit for storage order within 3 days. If the establishment remains out of compliance EHS will place on Risk Control Plan and permit action may be taken. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior surface of the ice machine in need of cleaning.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed multiple pans of Menudo placed inside the WIC to cool overnight. EHS observed both pans of Menudo at 48F & 49F during inspection. CDI - All items that did not cool properly were voluntarily discarded. PIC educated on cooling hot foods in the coolest part of WIC and in more shallow pan. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple pans of shrimp soup at 43F inside the WIC. Observed milk at 44F inside RIC. CDI - Both items were voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 no date marking on container of cerviche (Cerviche is fully cooked to 145) in prep unit. CDI - Item was voluntarily discarded. Observed salsa verde date marked with date placed inside I the prep unit, bulk container was labeled with different date. CDI - EHS educated and salsa verde was date marked to match large/bulk container inside the WIC. 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 lettuce tightly packed in closed bucket cool from 78 to 76 in 60 min window. CDI - Lettuce was separated into smaller, uncovered pans to rapidly cool. Observed large pans of menudo placed in WIC overnight, that did not cool to 41F in 6 hour cooling window. CDI - Item was 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 food stored on the floor inside the WIF. CDI - Removed from floor.

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed avocados stored at prep unit for use. Stickers observed on avocados. CDI - Avocados voluntarily discarded

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 rusted shelving inside Restaurant and meat market WICs.

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 equipment throughout the facility 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 WIF floor with lots of food and debris present. In need of cleaning.

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 stored in meat market WIC, on top of food for sale. CDI - Personal food was removed.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw fajita beef and chicken stored above chopped vegetables and fresh garlic. CDI - Storage order was rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed multiple knives/utensil stored as clean on rack near the meat case, items were observed within food debris present on the food-contact surface. CDI- Items were removed and placed at the 3 compartment sink to be washed, rinsed & sanitized.

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 container of salt with no label. CDI - Container was labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flying insects around the doorway between the restaurant kitchen and meat market.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on the floor inside the WIF. CDI - Boxes were removed from the floor.

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed avocados stored at prep unit for use. Stickers observed on avocados. CDI - Avocados removed to be washed.

4-501.16 (B) Warewashing sinks used to wash produce or thaw food shall be cleaned and sanitized before and after each use. Observed sink actively being used to thaw and wash dishes. Sink was observed with fish thawing in one compartment and dirty dishes/sanitizer in the other 2 compartments. CDI - Raw fish was moved to prep sink to continue thawing.

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 sliding doors of meat case soiled and in need of cleaning frequency increase. REPEAT. Point deescalated, improvement observed.

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. Upon entry observed food employee eating behind serving line.

3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law. Observed wrapped, packaged in house ground beef for sale with no safer handling instructions. CDI - Items were properly labeled.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw pork stored above RTE foods inside the WIC. CDI - Storage order was rearranged. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. All items stored inside the WIC were uncovered.

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: 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 . Large pot of beans placed in cooler at 8:40 AM. Observed Beans at 85F at 1:40 PM. CDI - Beans were voluntarily 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 41F. -P. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed large pan of rice HH on the stove top at 120F. CDI - PIC stated that the rice was prepared 1 hour prior to arrival. Rice was reheated to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed multiple TCS food items stored inside the WIC above 41F. All items that were not prepared today before lunch rush were voluntarily discarded. Items prepared before lunch were placed inside WIC #2. WIC is not functioning properly. Ambient 44F. EHS will follow-up within 3 days on Cold-holding for WIC.

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: 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 . Observed cooked pork, cooked chorizo, soup prepared the previous day with no date marking. CDI - Items were date marked properly.

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: 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 . Observed large pot of black beans stored placed inside the WIC. Beans missed the 2 hour 135F to 70F cooling window. CDI - Item was voluntarily discarded.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 3 wet wiping cloths stored on prep surfaces in between use. CDI - Wiping cloths were removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes stacked 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. REPEAT- EHS observed shelving, hanging racks, in need of cleaning due to food and grease residue build up. EHS also observed cold holding meat case and cooking equipment in need of cleaning due to grease and food debris build up. -Repeat 1.0

5-205.15 Maintain a plumbing system in good repair. Observed leak at prep sink faucet area. Observed clogged drain at prep sink drain and dish machine drain.

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 floors throughout the kitchen in need of cleaning, focusing on hard-to-reach areas. Observed extremely soiled floors inside the WIC and inside the WIF.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. During inspection and inspection history PIC has not trained newer staff well enough to ensure priority foundation violations are limited and safe food handling practices are maintained. REHS observed employees washing hands improperly, not storing foods according to their final cook temperatures, and no datemarking foods open and prepared days prior. CDI- Education was provided and EHS observed PIC make corrective actions after education was provided by EHS.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed one employee wash hands for less than 15 secs and two employees use bare hands to turn the faucet off, this action recontaminates the hands. CDI- Both employees rewashed hands prior to returning back to food preparation. -Repeat 2.0

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap at the men’s restroom handsink. CDI- PIC provided soap.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. EHS observed all foods in walk in cooler below 41F. A lot of items were uncovered and not protected. CDI- PIC had an employee cover all items. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed shelled eggs stored above salsa inside of the walk in cooler. CDI- Foods were reorganized during the inspection according to their final cook temperatures. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 pork on the hot holding line below temperature threshold at 128F. CDI- Pork was reheated 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 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 foods such as chorizo in the case and cooked chicken in a reach in unit, both without date-marking present. CDI- Foods were labeled with correct date during the inspection., 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 items such as cooked eggs and ground beef, both inside reach in unit dated 12/15. CDI- PIC stated the foods were made yesterday but dates on pans were not updated. Educated PIC on cleaning pans in between and proper date marking.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed ribs thawing in prep sink without constant running water fully submerging ribs. CDI- Ribs were at 33F. Faucet was turned on to thaw ribs with submerged water under 70F.

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 several bottles of in use oil and shaker salts without a label. CDI- Labeled during the inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Upon arrival, observed employees prepping foods without hats or hairnets present. CDI- Employees put on hairnets during the inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 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 wet wiping cloths stored throughout the facility. CDI- Wet wiping cloths were moved to sanitizer buckets during the inspection.

3-302.15 Wash fruits and vegetables prior to use. Observed sliced avocado inside of prep station with labels attached. CDI- Avocado was discarded during the inspection. Educated PIC on reasoning by avocados need to be washed before use.

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 bowl being used as scoop inside of flour. CDI- Removed during the inspection by PIC.

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 three cutting board stored on ground near cutting table on broken down card board box. Ensure cutting boards are stored at least 6 inches off the ground and in a clean area away from contamination. CDI- Cutting boards were moved to 3 comp sink to be washed, rinsed, and sanitized again.

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 a stack of bowl left open ended on top of hot holding case CDI- REHS inverted during the inspection.

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- EHS observed shelving, hanging racks, in need of cleaning due to food and grease residue build up. EHS also observed cold holding meat case and cooking equipment in need of cleaning due to grease and food debris build up. -Repeat 1.0

5-205.15 Maintain a plumbing system in good repair. Observed leak at prep sink faucet area.

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. 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 damaged back door frame, cracked tile throughout the facility, and absorbent ceiling tile over meat prep areas. 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 hard to reach areas in need of cleaning due to grease and food debris residue build up. Hard to reach areas are underneath and behind equipment. Clean as often as needed to prevent and reduce build up. -Repeat 1.0

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items throughout the facility mixed in with retail foods and food contact surfaces. CDI- Clothing articles were moved during the inspection.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed two employees wash hands after entering through the back door, wash hands, and turn the faucet off with bare hands. This action recontaminates the hands. CDI- Education was provided and PIC had employees wash hands again. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed a few knives, spoons, and plates stored clean with food debris left on them. CDI- items moved to 3 comp sink. 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 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.- REPEAT- EHS observed two large containers of black beans cooling in walk in cooler at 55F. EHS also observed grilled peppers in a large container cooling in walk in cooler at 75F after an hour of cooling items only cooled 3 degrees. At this rate these items would not have cooled. CDI- PIC added ice to products to quickly cool. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 - REPEAT- Observed large containers of beans and peppers not cool at the proper rate. Observed large pot of shrimp soup cooling at ambient temp at 127F. CDI- PIC added ice to the product to quickly cool. Shrimp soup added ice and moved to wic. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-601.11(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- EHS observed shelving, plastic lid covers, and hanging racks in need of cleaning due to food and grease residue build up. EHS also observed cold holding equipment and cooking equipment in need of cleaning due to grease and food debris build up.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed dumpster lids and doors open while not in use. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed trash and litter around dumpster area. 5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. - Observed trash over flowing and around dumpster area. -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. 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 damaged back door frame, cracked tile throughout the facility, and absorbent ceiling tile over meat prep areas. 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 hard to reach areas in need of cleaning due to grease and food debris residue build up. Hard to reach areas are underneath and behind equipment. Clean as often as needed to prevent and reduce build up.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - EHS observed hand washing sink near hot bar blocked with large 5 gallon buckets. CDI- PIC moved items.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - EHS observed all foods in walk in cooler below 41F. A lot of items were uncovered and not protected. CDI- PIC had an employee cover all items. REPEAT- 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw beef stored above RTE milk and rice in the walk in cooler. CDI- PIC was able to correct the storage order. 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 quail stored above raw beef in display case. CDI- PIC corrected the storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. - Observed soup cooling in walk in cooler from this morning at 50F. PIC stated the item had been cooling over 6 hrs. CDI- PIC voluntarily discarded the item. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- EHS observed several spray bottles (windex and cleaner) 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- EHS observed soup cooling for over 6 hrs not meet proper cooling rate. Item was in a large metal pan. CDI- PIC voluntarily discarded the item. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

4-501.11 Maintain equipment in good repair. - Observed damage to walk in freezer. Observed rusting shelving thought walk in coolers. -REPEAT- 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed several portable cutting boards in need of resurfacing or replacing. - REPEAT- 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 wet cloths being used under raw cutting boards in meat department side.

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. - EHS observed shelving, plastic lid covers, and hanging racks in need of cleaning due to food and grease residue build up. - REPEAT-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed dumpster lids and doors open while not in use. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed trash and litter around dumpster area. 5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. - Observed trash over flowing and around dumpster area. NOTE: Dumpster area is shared with other businesses not permitted by health department.

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. 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 damaged back door frame, cracked tile throughout the facility, and absorbent ceiling tile over meat prep areas. 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 hard to reach areas in need of cleaning due to grease and food debris residue build up. Hard to reach areas are underneath and behind equipment. Clean as often as needed to prevent and reduce build up. 6-501.16 Store mops for air drying after use. - Observed mop heads stored down in can wash area.

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

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. 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. - EHS observed opened employee cup on prep table with active food prep occurring. CDI- PIC removed cup from food prep area.

6-301.14 Post a handwash sign at each handsink. - Observed employee restroom without a hand wash sign at the hand sink.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - EHS observed all foods in walk in cooler below 41F. A lot of items were uncovered and not protected. CDI- PIC had an employee cover all items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed several knives near meat market stored clean with food debris left on them. CDI- PIC moved all items to 3 comp sink to be properly cleaned prior to 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 .

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 several large boxes of to go trays stored on the floor in large dry storage area. CDI- PIC placed all items on pallet.

4-501.11 Maintain equipment in good repair. - Observed damage to walk in freezer. Observed rusting shelving thought walk in coolers. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed several portable cutting boards in need of resurfacing or replacing.

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. - EHS observed shelving, plastic lid covers, and hanging racks in need of cleaning due to food and grease residue build up.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed dumpster lids and doors open while not in use. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed trash and litter around dumpster area. 5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. - Observed trash over flowing and around dumpster area. NOTE: Dumpster area is shared with other businesses not permitted by health department.

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. 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 damaged back door frame, cracked tile throughout the facility, and absorbent ceiling tile over meat prep areas. 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 hard to reach areas in need of cleaning due to grease and food debris residue build up. Hard to reach areas are underneath and behind equipment. Clean as often as needed to prevent and reduce build up.

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap at the men’s restroom handsink. CDI- PIC provided soap.

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 two large containers of beans and one large container of rice cooked and cooled from yesterday at 42F. Observed cut queso cheese and cut raw beef both not meet proper ambient prep cooling rate. CDI- PIC voluntarily discarded the beans and rice. PIC was able to uncover cheese and raw beef to quickly cool in the walk in freezer.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . - Observed beans and rice not cool properly over night. Items were in deep covered containers. Observed raw beef and cheese not meet proper ambient cooling rate. Raw beef and cheese were in display cases and reach in coolers and tightly covered. CDI- PIC voluntarily discarded the items not meet proper cooling rate from the night before and placed the raw beef and cheese in the walk in freezer uncovered to quickly cool. NOTE: If the violation occurs again during the next inspection permit action and a RCP may be encouraged to implement.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - REPEAT- Observed several bottles of in use oil and shaker salts without a label.

4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils.-Pf - Observed large 50 gallon containers being used to prep foods. A VR will occur within 10 days to ensure all food contact surfaces being used may fit in the 3 comp sink.

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. 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 damaged back door frame, cracked tile throughout the facility, and absorbent ceiling tile over meat prep areas. 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 hard to reach areas in need of cleaning due to grease and food debris residue build up. Hard to reach areas are underneath and behind equipment. Clean as often as needed to prevent and reduce build up.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. - During inspection and through inspection history PIC has not trained newer staff well enough to ensure food borne illness is limited and safe food handling practices are maintained. EHS did not observe PIC use thermometer during the inspection. EHS observed employees washing hands improperly and not maintaining TCS foods at proper temps. CDI- Education was provided and EHS observed PIC make corrective actions after education was provided by EHS.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety - EHS observed newer staff untrained on employee health policy according to PIC. A VR will occur within 10 days to ensure all food employees are trained on health policy.

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. 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 drink stored on prep table during active food prep. CDI- PIC removed open beverage container.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed all employees wash hands for less than 15 secs and use bare hands to turn the faucet off, this action recontaminates the hands. Observed employees leave and enter facility from back door handling trash and return to kitchen and don gloves without a hand wash in attempt to handle food and other clean utensils. Observed employees raw foods, change gloves, and not wash hands. CDI- Prior to cross contamination EHS instructed PIC to re educate staff on how and when to wash hands. By the end of the inspection EHS observed proper hand washing.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed inside of ice machine walls and ceiling with dark and pink residue build up. - Clean as often as needed to prevent and reduce the build up.

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 beef stew, shrimp, chicken, and menudo all below 135F see temp chart. CDI- PIC reheat the items to at least 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 cheese, green salsa, red salsa, beef tongue, and steak in a prep unit above 41F See temp chart. Observed cheese, green salsa, red salsa, beef fat/lard, and creama all above 41F in a reach in cooler. CDI- PIC voluntarily discard items. A VR will occur within 3 days to ensure proper cold holding temps are being maintained.

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 100-150 tamales made in house frozen in the walk in cooler without a date. CDI- PIC was able to back date one of three containers since an employee stated the container was prepared by her yesterday. PIC voluntarily discarded ones where staff did not know when preparation occurred.

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 menudo, ground beef, cooked peppers and chicken all in deep covered containers cooling. Ground beef was cooling in display case as well. CDI- PIC moved all items to wic or freezer uncovered to quickly cool. -REPEAT-

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed several bottles of in use oil and shaker salts without a label.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed several employees preparing foods while wearing a bracelet on the wrist. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed several employees preparing foods with long hair on the head without a proper cover.

4-202.11 Multiuse 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 REPEAT- 4-501.11 Maintain equipment in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed large tortilla machine with a welded paddle in place creating very rough sharp internal angles. Observed condensers leaking in display case and several portable cutting boards in need of replacement or resurfacing. A VR will occur no later than 10 days to ensure all food contact surfaces are smooth, durable and easy to clean. Observed walk in doors and floors with damage. Observed cold hold units functioning above 41F TCS foods above 41F.

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 and cooking equipment in need of cleaning due to food debris, food splatter, and grease residue build up. Clean as often as needed to prevent and reduce the build up.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed shared use dumpster area with litter and debris everywhere and lids to dumpsters open.

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. 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 damaged back door frame, cracked tile throughout the facility, and absorbent ceiling tile over meat prep areas. 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 hard to reach areas in need of cleaning due to grease and food debris residue build up. Hard to reach areas are underneath and behind equipment. Clean as often as needed to prevent and reduce build up.

6-303.11 Provide required lighting intensity. - REPEAT- Observed 1-5 FC of light in walk in cooler and freezer. Observed lights out in the walk in equipment.

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 beef in the walk in stored above RTE sauces. CDI- PIC was able to correct the storage order since no physical cross contamination was observed. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed several TCS/RTE foods in the walk in uncovered and below 41F. CDI- PIC covered all items 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 two large containers of black beans at 46-57F and cooled overnight according to PIC. Observed two small containers of pastor in the low boy cooler at 46F and cooled over night according to PIC. CDI- PIC voluntarily discarded the items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed several buckets of bleach with cloths inside without a label. CDI- PIC labeled containers.

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 two large containers of cooked black beans and two small covered containers of pastor not meet proper cooling parameters. Ensure all TCS/ RTE foods are cooled in approved methods.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed small flies and small crawling insects throughout the facility.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 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 wet wiping cloths stored throughout the facility. Observed dry wiping with heavy food debris build up throughout the facility.

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 plastic covers, plastic containers, and styrofoam containers with food debris on them.

4-202.11 Multiuse 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- REPEAT- Observed multi-use food trays chipping with exposed metal. CDI - PIC voluntarily discarded the broken food contact surface trays. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed several cutting boards in need of replacing or resurfacing due to deep cuts and grooves.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf- PIC unable to provide high temp dish machine max/min thermometer or another approved device. A VR will occur within 10 days to ensure device is provided.

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, cooking equipment, hood system and shelving throughout the facility in need of cleaning due to food debris and grease residue build up. Clean as often as needed to prevent and reduce the build up.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed all doors and lids to shared dumpsters open. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed debris around shared dumpsters. -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. 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 damaged back door frame, cracked tile throughout the facility, and absorbent ceiling tile over meat prep areas. 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 hard to reach areas in need of cleaning due to grease and food debris residue build up. Hard to reach areas are underneath and behind equipment. Clean as often as needed to prevent and reduce build up.

6-303.11 Provide required lighting intensity. - REPEAT- Observed 1-5 FC of light in walk in cooler and freezer. Observed lights out in the walk in equipment.

2-101.11 (A) PIC shall be present during all hours of operation. -PF- PIC was not present at the start of the inspection. CDI- PIC arrived moments later. Education provided on PIC being present during all hours of operation.

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 a few pans stored clean according to PIC with food debris left on them. CDI- PIC moved items to dish machine to be properly washed.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.3-501.14(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 beans, rice, tamales, and tomato sauce cooked and cooled over night according to PIC above 41F. Also observed raw beef ribs with an ambient air cooling rate of .0875 per minute. This rate did not meet proper cooling parameter rate. CDI- PIC moved beef ribs to freezer to quickly cool. PIC voluntarily discarded the rest of 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 small container of chicken, steak, one tray of raw pork and four trays of raw chicken above 41F. See temp chart. CDI- PIC was bale to quickly cool items in the freezer.

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. - REPEAT- Observed 6 containers of pico(3/21) and 7 containers of mexican soft cut cheese (3/24) or made in house past date of expiration. PIC voluntarily discarded the items. EHS has observed an improvement with date marking. However, EHS will follow up with facility to help achieve long term compliance within 3 days.

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 cooked beans, rice, tamales, tomato sauce, and raw ribs all not meet preorder cooling parameters. Items were in large containers and covered. CDI- PIC voluntarily discarded all items from last night and moved ribs into walk in freezer to quickly cool.

4-202.11 Multiuse 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- REPEAT- Observed multi-use food trays chipping with exposed metal. A VR will occur within 10 days to ensure trays are changed out. Also observed a plastic bowl with major burns. PIC voluntarily discarded the bowl. 4-501.11 Maintain equipment in good repair. - Observed walk in cooler gasket and low boy gasket torn.

5-205.15 Maintain a plumbing system in good repair. - Observed hand sinks slow to drain.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed all doors and lids to shared dumpsters open. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed debris around shared dumpsters.

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. 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 damaged back door frame, cracked tile throughout the facility, and absorbent ceiling tile over meat prep areas.

6-303.11 Provide required lighting intensity. - Observed 1-5 FC of light in walk in cooler and freezer. Observed lights out in the walk in equipment.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed dirty plates in meat/hot bar side. CDI- PIC removed plates. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels available at the meat/hot bar hand sink. CDI- PIC had an employee provide paper towels.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed rice, pork chop, barbacoa, chicken leg, cooked potatoes, boiled eggs, tamales, rotisserie chicken, ribs, and beans all below 135F. CDI- PIC reheated all items to at least 165F. See temp chart.

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 -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 on date marking please visit: http://meck.co/FoodSafety- REPEAT- Observed tamales, beef tongue, steak, red salsa, green salsa, shredded chicken, cooked potatoes, cooked peppers, hot dogs and ham all without dates. PIC voluntarily discarded the items. A VR will occur no later than 3 days to ensure an approved date marking is being followed in the facility. If the violation is noted again during an inspection or visit a RCP will be encouraged for the facility to implement with permit action to possibly occur.

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

4-202.11 Multiuse 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 -REPEAT- 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - REPEAT- Observed multi-use food trays chipping with exposed metal. CDI- PIC voluntarily discarded the trays. EHS observed several cutting boards in need of replacing or resurfacing 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 meat display case and cooking equipment in need of cleaning due to food debris and food residue build up. Clean as often as needed to prevent and reduce the build up.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P- Observed spray arm and hose without an approved back flow prevention device installed. A VR will occur within 3 days to ensure the back flow prevention infraction is corrected.

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 floors and wall throughout the facility in need of cleaning due to food splatter, food debris and grease residue build up. Clean as often as needed to prevent and reduce the build up.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed spray nozzle stored in meat market hand sink. CDI- PIC removed item from sink. EHS re educated all staff that the hand sink is used for hand washing only.

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. CDI- PIC covered items that were not cooling.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed metal pans stacked together with sticker residue and food debris left on them. PIC stated items were clean. CDI- PIC had employee move items to three 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 - 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 beef tongue dated for 11/3 and 11/9. PIC stated date label was not changed. Observed milk, RTE shrimp and RTE muscle without dates. CDI- PIC voluntarily discarded the items. NOTE: Improvement from last inspection has been noted. No permit action occurred for chronic violation however permit action will occur and RCP will be encouraged for facility to implement if violation is noted again during the next inspection or visit.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P- Observed employee medication stored above prep sink and near clean food contact surfaces. CDI- PIC moved medication to location away from contamination of food prep, single use and food contact surfaces.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed a large pot of beans, covered container of rice, and covered pot of Manteca all attempting to cool improperly. CDI- PIC uncovered items and placed items into smaller containers in the walk in to quickly cool. PIC voluntarily discarded the Manteca. PIC re educated on how to properly cool. EHS provided PIC with a Spanish version of MCPHD cooling parameter and methods poster.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. - Observed buckets of salsa and cut lettuce stored on the floor in the walk in cooler. CDI- PIC moved items to at least 6 in above the floor.

4-202.11 Multiuse 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 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed multi-use food trays chipping with exposed metal. CDI- PIC voluntarily discarded the trays. EHS observed several cutting boards in need of replacing or resurfacing 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 meat display case and cooking equipment in need of cleaning due to food debris and food residue build up. Clean as often as needed to prevent and reduce the build up.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed multi shared use dumpster with lids and doors open during the inspection.

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC present at the start of the inspection. CDI - PIC was called by a food employee and showed up about 15 minutes into the inspection.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. -C Observed no PIC present when inspection started. CDI- PIC showed up 15 minutes after the inspection started.

2-103.11 Person in Charge (Pf) - Observed PIC unable to state the Big 6 and all of the symptoms associates with the Big 6. PIC was able to state a few but referred to the EHP poster provided to the establishment from Mecklenburg County. He also stated there was no written employee health policy for training. CDI - EHS provided the PIC with a written policy for EHP and instructed him to make copies, have all employees sign it and keep with other files.

2-501.11 A food establishment shall have written procedures for employees when responding to vomiting or diarrheal events. -Pf Observed no written vomit/diarrhea clean up plan. CDI - EHS educated the PIC on the new adoption of the 2017 Food Code as of October 1, 2021 and provided guidance documents. -0 points

2-301.14 When to wash.- P-REPEAT- Observed food employee donning food soiled gloves preparing food for immediate service and attempted to change gloves with out washing hands. Observed food employee crack raw shelled eggs and answer a phone call for the restaurant and return to cracking raw shelled eggs. Observed employees handle soiled equipment, trash and don gloves without a hand wash to prep RTE foods. CDI - EHS made the PIC aware that when gloves are removed, hands must be washed in between glove changes and when gloves are visibly soiled. Food employee washed hands before donning new gloves. -2 points 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and dry hands before turning off faucet without recontaminating hands.-P- Observed employee wash hands for only 5 secs and use bare hands to turn sink off. This action recontaminates the hands. CDI- Education was provided on how to wash hands EHS observed proper hand washing after education was provided.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf- Observed temperature in the dish machine at 153F after 3 cycles. CDI - EHS took temperature at the end of the inspection and the temperature rose to 171.5F. PIC stated 3-comp sink will be used until dish machine is functioning properly. -1.5 points

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 on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed raw chicken filled to the top in a 44 gallon plastic container and 32 gallon plastic container in the WIC near the restaurant holding temperatures between 46F -50F. The PIC stated the chicken was prepared last night and placed in WIC to cool down. CDI - EHS took pictures of the containers and PIC voluntarily discarded. A product disposition form was given to the PIC. -1.5 points

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 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P)-REPEAT- Observed several metal pans of shredded lettuce, red salsa, green salsa, ham and hot dogs in the prep unit for the restaurant that was not prepared yesterday with no date markers. CDI - EHS notified PIC. PIC 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 2 large plastic containers (total of 76 gallons) of raw chicken cooling in the WIC. Observed al pastore and steak fajita in metal pans and tightly covered holding at 44F and 42F respectively. PIC stated chicken was prepared yesterday, al pastore was prepared 10/26 but was taken out of WIC for prep and Steak fajitas were prepared this morning. CDI - PIC Voluntarily discarded chicken in large plastic containers because it did not make the cooling parameters. PIC placed al pastore and steak fajitas in WI freezer to cool down to 41F. -0.5 points

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water.-C Observed raw frozen salmon thawing in the display case of the meat market with vacuum seal intact. Observed several packs of pork ribs thawing in prep sink with ice, some packs at 60F. CDI - PIC was educated about the requirement to release the fish from the reduced oxygen environment. PIC moved packs of pork ribs that were above 41F to WI freezer to quickly cool to 41F. -

4-302.13 (B) Provide an approved thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no thermometer or approved device for measuring temperatures in the high temp sanitizing dish machine. CDI - EHS provided education to PIC of requirement to have an acceptable device to measure the temp of the dish machine. -0 points

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. -C Observed outer covering of the grinder with some dried meat buildup. Observed fixtures behind the stove with grease buildup. Increase frequency of cleaning non food contact surfaces. -1 points

6-501.12 Cleaning, Frequency and Restrictions (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. -C Observed damaged floor tiles and soiled floors throughout facility. Increase frequency of cleaning hard to reach places including under the 3-comp sink and under steam tables.

2-301.14 When to Wash - P- Observed several employees don gloves without washing hands. CDI- EHS informed PIC of the violation and PIC instructed all employees to wash hands before donning gloves and after completing each task.

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 several employees bare hand limes, onions, and cilantro. CDI- PIC had employees voluntarily discard the items.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed hand sink near hot bar blocked with several five gallon buckets. CDI- PIC moved items away from hand sink. 6-301.14 Post a handwash sign at each handsink. - Observed employee restroom handsink without a hand wash sign. CDI- EHS provided pic with MCPHD hand wash signs.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed raw shrimp mixed in with RTE shrimp. Observed raw meats stored above washed RTE produce. CDI- PIC voluntarily discarded the RTE shrimp. PIC was able to correct all other storage order since no physical cross contamination was observed.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed inside of ice machine walls and shield in need of cleaning due to dark build up. CDI- PIC started cleaning ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed hot dogs, ham, queso cheese, raw pork, raw beef, and raw chicken above 41F, see temp chart. PIC was able to placed all raw items in the walk in freezer uncovered to quickly cool. All RTE items were voluntarily discarded by the PIC. A VR will occur no later than 8/8/21 to ensure TCS foods are kept at 41F or below.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 2 large containers of tamales, hot dogs, pork chops, ham, green salsa, red salsa, queso cheese, and RTE shrimp all without dates. A VR will occur no later than 8/8/21 to ensure proper date marking is occurring.

7-208.11 Store labeled, first aid supplies to prevent contamination.-P- Observed first aid cream stored with clean utensils. CDI- PIC moved item to employee storage area.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed several large bags of tortilla mix stored on the floor of the front of store storage area. CDI- PIC had employees correct issue.

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

4-501.11 Maintain equipment in good repair. - Observed prep unit and display case functioning above 41F and holding TCS foods above 41F. EHS will follow up with the facility to ensure equipment is functioning properly and maintaining TCS foods at 41F or below.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -REPEAT- Observed food residue and debris built up on cold holding equipment, hot holding equipment, ad cooking equipment throughout the facility.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. -REPEAT- Observed lids and doors open on dumpster. Observed lids absent on dumpster. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed waste and litter stored in waste area and other enclosures near dumpster area.

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 floors and walls throughout the facility, near back door, damaged and in need of repair.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink by back door. CDI- Paper towels were provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils stored as clean with food debris on them. CDI - Utensils were moved to be cleaned.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf-Observed chicken, beef, and pork cooling in the display cooler tightly covered right after being cut. CDI-PIC uncovered items.

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

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 handle of scoop in salt. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed residue and debris built up in microwave and on the windows and gaskets of the display case. REPEAT.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid open on dumpster. Dumpsters are shared with other facilities. PIC stated they have reached out to other facilities close by and have asked them to help keep lids and doors closed. PIC stated he will also discuss the issue with the landlord. 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 paper towel dispenser by display cases was broken.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jackets and purses stored on shelving with utensils.

Additional Temperatures: Beef/walk in cooler/39, chicken/walk in cooler/38, pork/walk in cooler/39 No signature Due to Covid-19. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed ham (46F), ground beef(46F), and beef tongue(43F) in the reach in holding above 41F. CDI-PIC voluntarily discarded 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 beef tongue stored in the reach in unit with date marks of 2/2/21, exceeding the required discard date. CDI-PIC discarded beef.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf-Observed a bottle of sanitizer without a label at the meat market. CDI-PIC labeled sanitizer.

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, beef, and pork cooling in the walk in cooler tightly covered right after being cut. CDI-PIC uncovered items.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.-Observed a knife in contact with chorizo inside the meat market display case.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-Observed wet stacking of plastic and metal containers at the dish rack.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Cleaning is needed on the storage racks in the walk in cooler. Cleaning is needed inside the gaskets of reach in flip top.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.-Observed the dumpster doors open at the beginning of inspection.

4-204.11 Ventilation Hood Systems, Drip Prevention - C-Observed oil/ grease accumulating on the hood ventilation system.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf-Observed a lid and cleaning brushes in the handsink at the beginning of inspection. CDI-Lid and brushes removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf-Observed no paper towels at the handsink. CDI-Paper towels provided.

REPEAT. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed knives stored as clean with food debris on them. Observed fruit/vegetable peeler with leftover peeling on the blade.

REPEAT. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P-Observed tamales, beef, and lamb holding below 135F in the steam table. CDI-PIC reheated items to 165F and above.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed beef, ground beef, and chicken all above 41F in the bottom reach in unit of flip top. Observed rice holding above 41F in the walk in cooler. CDI-PIC voluntarily discard.

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 no dates on the ground beef, chicken and beef stored in the bottom reach in unit of flip top. Observed ground beef and chicken in the walk in cooler without a date. CDI-PIC voluntarily discarded the items.

6-501.111 Keep the premises free of insects, rodents, and other pests.-Observed fruit flies at the meat department handsink.

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.-Observed employee without a hair restraint at the beginning of inspection.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.-Observed scoop handles in contact with flour, sugar, and beans. Observed a bowl being used to scoop rice and beans.

Repeat. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Cleaning is needed inside the microwave and along the storage racks. Observed debris and sticky residue build up. Observed build up and debris inside the tracks of the display case at the meat market.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. -Observed several items (Beef, onions, pork, fish, chicken) stored in the walk in cooler uncovered.CDI-Employee covered items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed meat trays stored as clean on the dish rack with blood residue inside. CDI-Moved to 3 compartment sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P-Observed chicken and rice holding below 135F on the steam table.CDI-Employee reheated chicken and rice to 165F and placed back on steam table.

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 cooked ground beef and pork stored in the bottom reach in unit without a date mark. PIC voluntarily discarded items. CDI.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P-Observed the sanitizer at the meat market reading 0ppm. Employee remade sanitizer to 100ppm and cleaned all food contact surfaces and equipment.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf-Observed rice cooling at room temperature at the beginning of inspection.Employee moved rice to walk in cooler uncovered. Educated employee on cooling methods and inform them that once food gets to 135F to start the cooling process.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Observed build up behind and underneath the racks in the walk in cooler. Observed food debris and residue in between the gaskets in the reach in unit of flip top.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf-Observed no paper towels at the handsink. CDI-Paper towels provided.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P-Observed tamales (117F) and beef (130F) in the display case holding below 135F. CDI-PIC reheated both items above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed raw chicken, and beef stored in the walk in cooler above 41F. PIC stated the walk in cooler is out and someone is coming to fix it this afternoon. All raw items moved to walk in freezer for now until its repaired.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf-Observed bottles of sanitizers without a label. -Bottles 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 chicken (57) prep this morning at 8am cooling in the walk in cooler tightly covered. CDI-PIC uncovered chicken until 41F.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.-Observed bottles of oil without a label.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.-Observed several wet wiping cloths stored on the prep table.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-Observed cups stacked wet on the dish rack.

4-501.11 Maintain equipment in good repair.-Observed the walk in cooler not functioning properly. Ambient temperature is above 41F. PIC states someone is coming out this afternoon to fix it. VR-Will return with in 10days to ensure its properly working.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Cleaning is needed on the side and underneath equipment. Cleaning is also needed inside the tracks and outside of the display cases in the meat market and restaurant.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.-Observed employee cell phone stored on the prep table and bottle of gatorades stored in the display case at the meat market.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on food prep surfaces during food prep. CDI- drink was removed. .

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed several employee not wash hands between donning gloves after performing a different task. CDI- Instructions were given to employees on when to wash hands. Employees washed hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed spoons in hand sink near walk-in cooler. CDI- Spoons were removed.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed strips of pork that were laying on metal rods with blowers on either side of the rod. It appears that facility is attempting to dry meat product. CDI- 20 lbs of pork were denatured and discarded into trash.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed container of raw beef stored above drinks in walk-in cooler. CDI- Container of beef was placed were no cross-contamination could occur. Observed cooked shrimp and snow crablegs stored next to containers of raw shrimp and crablegs with not barriers. CDI- barriers were put in place to protect product from cross-contamination.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf In a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194 F, or less than (1) for a stationary rack, single temperature machine, 165 F. Dish machine peaked at a temperature of 147 F after running several times. CDI-facility will use single-service items. VR- facility has up to ten days to repair unit. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. ICE MACHINE WITH PINK SLIME/MOLD BUILDUP-NEED TO CLEAN AND SANITIZE ON A FREQUENCY TO KEEP SLIME AND MOLD FREE. VR- facility has up to ten days to clean unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of sliced ham in prep cooler that was 51 F. CDI- Container of ham was discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles of degreaser that were not labeled. CDI- spray bottle was labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several roaches crawling in dish machine in kitchen area. Last pest control treatment was 10/17/2019.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several containers of food product stored on the floor in walk-in coolers. CDI- Items were placed in the floor. Observed containers of chicken tamales that were stored in freezer with uncovered exposed product. CDI- Containers were covered.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several damp wiping cloths stored on surfaces near meat grinder in-between use. CDI- Wiping cloths were placed in container of sanitizing solution.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers that were stacked wet. Also, observed an employee drying plates with a cloth. CDI- containers were seperated and allowed to air-dry.

4-205.10 Food Equipment, Certification and Classification - C Observed Non-NSF burners being used to cook tamales. Also, discovered two grills being used in back of facility to cook chicken. PIC stated that the chicken will not be sold in facility, but was for his son's birthday party later that day. Grills were also within ten feet of facility. Chicken was removed from facility. Facility was given the name and phone number to contact our plan review department to received possible approval for grilling outside.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cake-in food debris on exterior of slicers, grinders, oven, and refrigeration units in kitchen and market area. Observed debris undernear prep stations in market area. Observed food debris on exterior of dish machine.

5-501.15 Outside Receptacles - C Observed three bags of trash on top of lid to garbage dumpster. CDI- bags were placed inside of dumpster.

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 rotten pork, beef and fish underneath prep stations in market area. Observed splash on walls behind prep stations. Clean floors in corners and under equipment in market and restaurant area.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above cooked fish in the walk in meat cooler. CDI- storage rearranged.

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 rice at 100F at 2:00PM drop in temperature to 92F by 3:00PM. CDI- product was split into multiple pans and placed into the walk in freezer for rapid cooling.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed soup being stored in a pot on the stove with the burner turned off while the soup was below 135F (see chart). CDI- product was discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items cold holding above 41F in both walk in coolers (meat area and restaurant) and at a flip top cooler in the restaurant kitchen. PIC contacted repair technician during inspection. Verification required to ensure compliance.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed rice cooling in the walk in cooler in a high volume container not meet cooling parameters. Observed prepared meats that were made earlier today cooling in the meat display case CDI- products were transferred to the walk in freezer and split into multiple containers to cool.

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 salsa verde, salsa roja, and crema cream sauce packaged in store and made available for customer self-service missing ingredients and allergens on labels. Verification required.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp wiping cloths stored on counter tops while not in use.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic buckets and meat trays that were stored clean.

4-101.19 Nonfood-Contact Surfaces - C Ensure nonfood contact surfaces are smooth, easily cleanable, and non absorbent. EHS observed a cloth being used to cover tortillas and cardboard being used to line meat cooler shelving.

4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf Observed facility cleaning dishes/utensils in a 1 compartment prep. sink in the meat department area of the facility. EHS instructed PIC that all warewashing must be accomplished in the dish machine, at the 3 compartment sink, or cleaned in place if equipment is too large.

5-205.15 Maintain a plumbing system in good repair. Observed a slow draining hand sink in the meat department near the flour tortilla machine.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed pink build up on the shield in the ice machine. CDI - machine started to be cleaned during the inspection.

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 41F. -P - Observed a container of steak at 57F in the walk in cooler. PIC stated it was still cooling from last night. Observed a container of chorizo cooling in the walk in cooler; chorizo was 79F at 11:30 AM. PIC stated it was placed in the walk in cooler to cool at 7:40 AM this morning. CDI - explained proper cooling time/temperature requirements and methods. Both items were discarded. Verification required 6/2/2019

General comment 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed a wet wiping cloth stored on the prep unit cutting board.

REPEAT VIOLATION 4-501.11 Maintain equipment in good repair. - Observed several rusty shelves in the meat walk in cooler. Repair/replace shelving. Observed split gaskets on both walk in coolers and the prep unit beside the grill; replace gaskets.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed in the tracks of the meat cases and on the doors and handles.

General comment 5-205.15 Maintain a plumbing system in good repair. - Observed a slow draining hand sink in the meat department.

REPEAT VIOLATION 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. - Observed containers of salsas and raw chicken stored in the walk in cooler without lids/covers; the items were not in the cooling process. CDI - items were covered. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - Observed hot dogs stored in a grocery bag. CDI - hot dogs were placed in a container.

4-703.11 Hot Water and Chemical-Methods - P - Observed an employee dipping a container in bleach sanitizer then taking it right out to dry. CDI - stopped the employee and explained that the utensils and equipment need to sit in the sanitizer for at least one minute to sanitize properly (according to the manufacturer's label on the bleach bottle). The container was left in the bleach solution for a minute.

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 a pot of cooked beef sitting on the floor at 75F. PIC stated that it was cooked and left out to cool 3 hours ago. CDI - explained the proper cooling time/temperature requirements. PIC discarded the beef.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed chicharrons and chicken holding below 135F in the hot holding unit. CDI - chicken was voluntarily discarded. The chicharrons were placed in the unit at 10 AM and were found out of temperature at 1:00 PM. PIC was allowed to place the chicharrons on TPHC (time as a public health control) temporarily until 2:00 PM this afternoon. Observed chicharrons discarded at 2:00 pm.

General comment 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed ham in the prep top at 45F. Reminded the PIC of the temperature change to 41F. CDI - ham was placed in the freezer to cool and was cooled to 40F. Any TCS items found holding above 41F in the next inspection will result in points being deducted.

7-201.11 Store toxic materials to avoid contamination. -P - Observed a bottle of bleach sanitizer stored with utensils in the meat market area. CDI - sanitizer bottle was removed.

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 2 containers of cooked tomatillos and jalepnos, and a container of cooked beef cooling at room temperature. CDI - explained proper cooling methods. The beef was discarded due to failing to meet the time/temperature requirement (see number 18). The tomatillos and jalapeno were placed in the freezer to cool until they are used to make salsa verde when the chef is ready.

REPEAT VIOLATION 3-501.13 Use approved thawing methods. - Observed chicken thawing in a bucket of standing water on the floor. CDI - explained to thaw food under cold running water, the walk in cooler or part of the cooking process. The chicken was placed under cold running water.

REPEAT VIOLATION 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed several containers of food stored on the floor throughout both areas. CDI - food was removed from the floor.

General comment 2-402.11 Effectiveness-Hair Restraints - C - Observed an employee working with food with a long ponytail. The hat she was wearing was not effective; keep hair up.

General comment 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Observed a box of to-go boxes stored on the floor.

REPEAT VIOLATION 4-501.11 Maintain equipment in good repair. - Observed several rusty shelves in the meat walk in cooler.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. - Observed an employee washing dishes in 60F water. CDI - explained that washing needs to be done in at least 110F water. 4-603.14 Wet Cleaning - C - Observed employees not properly washing and rinsing utensils and containers. CDI - explained and demonstrated the proper procedure. *To request a re-inspection call: (980) 314-1620

2-101.11 PIC shall be present during all hours of operation. -PF- At the start of the inspection there was no PIC present. CDI- Observed PIC arrive half way through the inspection.

2-301.14 Wash hands before donning gloves and between gloves uses. Wash hands after activities that contaminate them. -P- Observed several employees enter the kitchen and don gloves without a hand wash to prep RTE foods. Observed one employee handling food debris soiled rags and don gloves without a hand wash. CDI- EHS provided education to all employees on when to wash hands and don gloves. After instruction was provided PIC observed proper hand washing.

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 handle RTE tortillas with bare hands. CDI- Employee voluntarily discarded the RTE food, washed hands, and donned gloves to finish preparing the RTE food.

6-301.14 Post a handwash sign at each handsink.- Observed hand sink on market side without a hand wash sign posted. EHS provided PIC with a MCPHD hand wash sign.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.- Observed green salsa, red salsa, soup, ground beef, steak, and pork all below 45F and uncovered in the walk in cooler. Once TCS foods are properly cooled ensure they are covered while in storage.

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 green salsa, red salsa, and ground beef all without date marks. Employee stated all items were prepared on 12/12/18. CDI- PIC was able to properly back date the items. EHS noted a majority of the other cooled TCS foods were date marked for 12/12/18. 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 grilled onions and grilled peppers dated for 11/30/18. Also observed pork without a date mark. Employee stated the pork had been prepared on the same day as the grilled onions and peppers. CDI- Employee voluntarily discarded the items.

3-501.13 Use approved thawing methods.- Observed four large packages of beef in a prep sink thawing. An employee added ice to the sink. EHS educated employees on proper thawing methods. Ensure thawing occurs under cool running water, inside of refrigeration or apart of the cooking process.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.- Observed several in use metal shakers without a label.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.- Observed chicken, beef, pork, and cheese all stored on the floor. An employee moved all items to at least six inches above the floor.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.- Observed several scoop handles inside of sugar and seasonings. An employee moved handles out of the food product with a gloved hand.

4-202.16 Nonfood-Contact Surfaces - Observed facility using wet rags under cutting boards. Ensure all non food contact surfaces are smooth, cleanable, and non absorbent. 4-501.11 Maintain equipment in good repair.-REPEAT- Observed several racks in the walk in coolers with rust.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-REPEAT- Observed food debris build up on racks in both walk in coolers, cold holding equipment on both sides of the facility, and grease residue build up on cooking equipment. Clean items as often as needed to prevent and reduce the build up.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.- Observed one dumpster missing a lid and both doors open during the inspection.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw beef stored above peppers in the restaurant walk in cooler. CDI - items were rearranged. Observed raw chicken stored above cooked pork in the meat market walk in cooler. CDI - items were rearranged. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - Observed a doily stored directly on top of tortillas.

Repeat violation 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed pink and black build up in the ice machine. CDI - ice machine was cleaned during the inspection.

Repeat violation 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed cooked pork, chicken and black beans on the counter below 135F. CDI - items were reheated to at least 165F; see temperature chart.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed a large amount of raw chicken stored on the prep sink and counter waiting to be prepped. Chicken was 56F. CDI - explained to bring a little out at a time and if the employee needs to step away for a minute, place the item back in the cooler. Chicken was placed in the walk in cooler and an ice bath to cool; see temperature chart.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - The only thermometer onsite was dead. Change the battery or provide a new thermometer. Verification required 9/9/2018

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

General comment 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed the inside of the guacamole bowls peeling and not smooth and easy to clean; discontinue use. 4-501.11 Maintain equipment in good repair. - Observed rusty shelves in both walk in coolers. Replace shelving; do not spray paint. Observed a split gasket on the walk in cooler door; replace gasket. Observed the 3 compartment sink being stopped with saran wrap and paper towels. Provide sink stoppers for the sinks.

Repeat violation 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 the tracks of the meat case in the meat market and on the fan covers in the walk in cooler. Improvement noted since last inspection.

General comment 6-301.14 Post a handwash sign at each handsink. - Observed no hand washing sign in the men's restroom. CDI - sign provided. ~

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed an employee crack raw shell eggs then touch a pan, tongs, the door of the prep unit and a container of eggs with the same gloves. CDI - stopped employee and explained the violation. Employee discarded gloves, sanitized the contaminated surfaces, washed hands and got new gloves.

Repeat violation 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed food debris on a plate that was stored as clean. CDI - plate was removed to be washed again. Observed pink build up on the shield in the ice machine. CDI - shield started to be cleaned during the inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed beef sitting on the counter at 89F. CDI - beef was reheated to 193F.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - PIC stated they hold their chicharrones on TPHC but the time was not marked nor did they have a procedure sheet. CDI - They were placed out at 8 AM (1 hour); time was allowed to be marked and a procedure sheet was emailed to the PIC.

General comment 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed a container of sugar and a salt shaker unlabeled. CDI - items were labeled.

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

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 the meat walk in cooler shelves, the meat case doors and tracks and the prep unit gasket.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no PIC with certification present. 2-103.11 (A)-(L)Person-In-Charge-Duties - PF - Observed several repeated violations (#4, #13, #21, #37) PIC not ensuring food safety, not preventing priority violations.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee drink cups stored on prep tables and a personal drink stored inside meat display cooler next to meats. CDI- Personal drinks removed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw meat on shelf above a pan of pico de gallo in walk in meat cooler. Observed two pots of broth in restaurant walk in cooler and an open bucket of cooked peppers in meat market walk in. CDI- Foods covered.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a number of dishes with food debris on them stored as clean. CDI- Dirty dishes placed dish sink for re-washing. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine has pink build up inside on ice chute and ice bin guard.

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 a deep pot of tomatillos cooked approx. 7.5 hrs ago that was still at 65 degrees with no cooling methods in use. CDI- Worker voluntarily disposed of improperly cooled tomatillos.

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 chicken broth made 2 days ago not date marked and cooked peppers, beans, and vinegar cole slaw (curtido) made at some point yesterday that were not date marked. CDI- All foods properly date marked. 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 pan of fried chili rellenos at prep cooler not date marked, PIC did not know when food had been cooked. CDI- This food voluntarily was disposed of by PIC. This facility has a history of date marking violations, if no improvement observed within 10 days an ITS will be issued.

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 tomatillos cooling with no cooling methods. Observed large deep pot of beans and deep pan of cooked beef actively cooling, worker said they would be placed into walk in cooler in same deep amounts to cool. CDI- Reviewed proper cooling methods with PIC and workers. Tomatillos disposed of by worker. Beef and beans moved to shallow vented pans and placed in walk in cooler to properly cool.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open buckets of peppers stored on floor in kitchen. CDI- Food stored off the floor.

5-205.15 Maintain a plumbing system in good repair. Prep sink has a bad leak and floor drain under this sink is draining very slowly, needs repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed several instances of employee personal foods, pots of food, containers of food, etc. stored co-mingled with restaurant foods. Need to separate personal items and foods and store to prevent potential contamination. GENERAL COMMENT: Due to multiple repeat priority violations, will make VR visit to check items: #4, 13, 21,31, and 37. If any items have not been corrected an ITS will be issued. Call 980-314-1643 to request a re-inspection.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no PIC with certification. 2-103.11 (A)-(L)Person-In-Charge-Duties - PF - Observed several repeated violations (#4, #13, #21, #37). PIC not ensuring food safety, not preventing priority violations.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee bottle drink stored in meat market display case touching onions. CDI- Employee drink and onions disposed of. (repeat)

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed stack of boxes of raw chicken leaning over rack with RTE salsas. CDI- Salsas moved to high shelf above raw meats. Observed several buckets of raw meats in meat walk in cooler and freezer and pan of tamales in walk in freezer stored un-covered not protected. CDI- Foods covered.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed very large pot of carnitas at 80 degrees in meat market with no temperature control. Meat market worker said it was partially reheated 4 hrs ago and left out at room temperature to be reheated further. CDI- Carnitas that had not properly been reheated in two hrs, was voluntarily disposed of by PIC.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a number of foods prepared or opened yesterday not date marked including: deli ham, several salsas, tamales, fried egg, soups, and beans. CDI- All non-date marked foods properly date marked. (repeat)

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed spray bottle of chlorine sanitizer too strong, reading above 200 ppm bleaching test strip. CDI- Sanitizer diluted to proper strength. (repeat) 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of degreaser. CDI- 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 salsas in 5 gallon buckets actively cooling with tight lids. CDI- Salsas intially cooled in ice baths below 70 degrees within 2 hrs then placed in large 5 gallong buckets while still trying to cool. Be sure to use proper cooling methods until food is completely cooled, all parts at 45 or below, then it can be tranferred to deep and sealed containers to save cooler space. CDI- Salsas moved to vented shallow pans and are stirred regularly to ensure proper cooling is achieved.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Repeat - Observed several buckets of meats stored on the floor in the meat market walk in cooler and walk in freezer. CDI- Foods stored off the floor. (repeat)

4-501.11 Maintain utensils and equipment in good repair. Observed meat grinder with a rusty grinder attachment, PIC removed rusty piece to have replaced. Observed damaged plastic strainer, strainer disposed of.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Restroom commodes need better cleaning at the base.

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 restroom exhause fans with significant dust build up needing cleaning. GENERAL COMMENT: Due to multiple repeat priority violations, will make VR visit to check items: #4, 13, 21,31, and 37. If any items have not been corrected an ITS will be issued. Call 980-314-1643 to request a re-inspection.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no PIC with certification. 2-103.11 (A)-(L)Person-In-Charge-Duties - PF - Observed several repeated violations (#4, #13, #21, #37). PIC not ensuring food safety, not preventing priority violations.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee eating on prep table in meat market. CDI- Employee corrected by PIC, took food to dining room, and cleaned and sanitized prep area. Observed employee drinks stored open and above foods on prep table shelf in kitchen. CDI- Drinks removed. Observed an employee drink stored in meat market case next to raw foods .CDI- Drink removed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork stored above RTE deli ham and packaged cheeses in meat market walk in cooler. Observed cactus stored on top of raw meat in meat cooler. Observed raw shell eggs stored above advocados in meat market walk in cooler and raw eggs above salsas and cooked meats. CDI- All foods properly separated and arranged by final cook temperature. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several foods and house made juices in restaurant walk in cooler stored without a cover and buckets of raw meat stored in meat market walk in. CDI- Uncovered foods covered. Due to repeat violations, will follow up in 10 days that these violations have been corrected.

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 three 5 gallon buckets of TCS house made salsas at 60-65 degrees approx. 6 hrs since cooling began in walk in cooler. CDI- Salsas denatured with bleach and voluntarily disposed of by PIC. Observed a pan of black beans left to cool at room temperature for approx. 6 hrs without any cooling methods, observed at 93 degrees. CDI- Beans voluntarily disposed of by PIC. Due to severity of violation, will follow up within 10 days to see improvement of cooling procedure.

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 salsa made yesterday not date marked. CDI- PIC date marked salsa. 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 a pan of various cooked and diced meats in prep cooler date marked for 8 days ago. Date mark required foods are allowed a max 7 day shelf life. CDI- Foods disposed of by PIC. Due to repeat violations will follow up that date marking is properly done.

7-209.11 Storage-Other Personal Care Items - C Observed employee personal items, vitamins and etc. stored next to single service items and above prep tables in meat market. Items removed. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed spray bottle of chlorine sanitizer too strong, reading above 200 ppm bleaching test strip. CDI- Sanitizer diluted to proper strength.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed improperly cooled salsas in 5 gallon buckets with tight lids and beans improperly cooled at room temp without cooling methods. Reviewed proper cooling methods with PIC, improperly cooled foods disposed of. Will follow up within 10 days that foods are being properly cooled using proper cooling methods.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Repeat - Observed several buckets of meats stored on the floor in the walk in freezer. CDI- Foods stored off the floor.

4-501.11 Maintain equipment in good repair. Observed meat market walk in cooler fan leaking, large sheet of metal suspended from fan to divert leaking water away from produce below. Needs repair. Observed walk in freezer floor separated from subfloor with un-even gaps, needs refastening to floor/ 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 men's restroom handsink with damaged wall behind sink and sink needing re-caulking to wall.

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 restroom exhause fans with significant dust build up needing cleaning. GENERAL COMMENT: Call 980-314-1643 to request a re-inspection. Will follow up within 10 days that all VR items have been corrected. Due to multiple repeat violations of priority items, if items priority items not corrected in 10 days, an intent to suspend permit will be issued.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no PIC with certification. 2-103.11 (A)-(L)Person-In-Charge-Duties - PF - Observed several repeated violations (#13, #14, #21, #37). Observed manager overlook several hand washing violations. It is vital that the PIC is aware of the 2009 NC Food Code and understands the importance of abiding by the Food Code.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF - Observed no employee health policy in place. It is vital that all food employees have an understanding of the policy. Left state issued policy. Verification required.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - 0 pts - Observed one open drink on a prep table. CDI -Moved to lower shelf.

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 several employees washing hands for less than 10 seconds total. CDI - Corrected through education and rewashed. // Observed employee not use soap to wash hands. CDi - Corrected and rewashed. 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 employee handling raw chicken, cell phones, and soiled boxes and not washing hands but returning to food prep. CDI -Corrected and rewashed. // 2-301.15 Where to Wash - PF - Observed employee washing hands at prep sink. CDI -Corrected and rewashed at proper sink. // Verification required

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 bare hand contacting a sandwich and tomatoes. CDI - Discarded. Gloves or other utensils shall be used at all times for touching of ready to eat foods.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed utensils placed in hand sink preventing hand washing from occuring. CDI - Moved.

3-302.11(A) Separate the different types of raw animal foods. -P - Repeat - Observed raw chicken stored next to raw beef in meat case with visible splash a divider is necessary. // 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed in freezer: repacked raw proteins stored over ready to eat foods. Walk in cooler meat market side: eggs over produce, raw protein over sauces and chilies. Walk in cooler kitchen: Raw eggs over tamales, raw beef over cheese and crooked protein.// Observed cooked shrimp stored with raw shrimp. // 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - Observed vegetables being washed in 3 compartment sink without being cleaned previously. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. - Observed several items in walk in freezer uncovered.// Observed several food laying in white freezer without protection or in a bag. // Verification required

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed slicer, band-saw, several meat trays, and exterior of utensils soiled with visible build up. CDI - To be cleaned 4-702.11 Before Use After Cleaning - P - Observed a two step cleaning process for slicer, band-saw, and large pot. It was explained to the PIC that all food contact surfaces must be washed, rinsed and sanitized.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - 0pts - Observed beans reading 93F. Discontinue leaving left overs on top of hot holding weld. Either properly cool or place in hot holding container. CDI - Properly cooled in walk in.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Meat Market side: Observed cheeses (several types), ham, ceviche, cooked shrimp, and several items frozen without any dates. Kitchen side: Observed soup, cooked beef, tamales, beef, lettuce, cheeses, and sauces (cooked chile peppers) not labeled. All items labeled on site. Verification required.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed several spices without any labels. Label all spices.

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

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. - 0 pts - Observed knife handle stored on beef. CDI- moved.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several utensils stored wet. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - Observed large pots stored on the floor.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - 0pts - Observed blade of slicer rusted. Replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - Observed cleaning needed on doors of meat case, gaskets, shelving throughout, and prep areas.

5-205.15 Maintain a plumbing system in good repair. - Observed only hand sink in meat market area very slow to drain. Verification required.

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. - 0 pts - Observed cleaning needed under cardboard boxes, splash on walls, walk in cooler and freezer floors.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Certified PIC was not present for inspection, was called and came during the inspection.

3-302.11(A) Separate the different types of raw animal foods. -Pf 3-302.11(A) Separate raw animal foods from ready-to-eat foods. Observed prep sinks holding raw meats that also had pan of tortilla dough and bucket of cooked tomatillas on them. CDI- RTE Foods moved to prep table. Observed raw pork ribs stored above cooked tamales in walk in cooler. Observed raw fish and other raw seafood stored next cooked shrimp in meat display in meat market. Observed raw chicken stored next to produce in meat market walk in cooler (this cooler has too much product to properly arrange and separate raw food from produce) Recommended to PIC to arrange an additional delivery per week to free up more storage space in walk in cooler for proper food storage. Observed a few instances of raw beef stored next to raw chicken in meat display with no dividers. CDI- All foods properly stored by final cook temperature and properly separated to prevent cross contamination. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed cooked chicharrones stored in card board boxes, card board is not an approved food contact surface. CDI- Workers voluntarily disposed of foods. Observed bucket stored on top of meat in prep sink, bottom of bucket directly touching food. CDI- Bucket removed.

L4-702.11 Before Use After Cleaning - P Spoke to slicers and saw cleaning procedure. PIC described a two step process including a washing sanitizing in the same step and then a rinsing step. All food contact surfaces need a 3 step cleaning process of washing with soap or detergent, rinsing, and finally sanitizing. CDI- Corrected by instruction, will follow up with PIC during RVR.

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 a number of date mark required foods that had been cooked/ prepped over 24 hrs ago that were not date marked including but not limited to: beef broth, rice, cooked tamales, crema cheese, milk based Orchata. CDI- PIC could determine date of rice, rice disposed of, other foods properly date marked.

3-501.13 Use approved thawing methods. Observed raw ribs thawing in prep sink without water running, ribs had warmed above 45 degrees, observed at 53 degrees. CDI- PIC moved ribs to walk in cooler.

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 house made salsa stored in customer self service drink cooler, and Mole removed from original labeled packaging and re-packaged on self service display with no labeling. CDI- Removed items behind counter, no longer self service items.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a lot of food boxes stored on floor of walk in freezer and cooler (this cooler has too much product and worker have difficulty keeping food stored off the floor). Recommended to PIC to arrange an additional delivery per week to free up more storage space in walk in cooler for proper food storage. CDI- Worker stored foods off the floor. 3-303.12 Storage or Display of Food in Contact with Water or Ice - C Observed raw shrimp stored in un-drained ice of meat display cooler. CDI- PIC placed shrimp in a pan on top of ice. 3-306.11 Food Display-Preventing Contamination by Consumers - P Observed tortillas in a chest cooler at front of meat market display with customer access to cooler, CDI- Cooler moved behind front counter.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed facility using non NSF propane burner for cooking and unit also not under hood ventilation. This is a fire and carbon monoxide hazard. Will follow up within 10 days that this burner has been removed from the premesis. GENERAL COMMENT: Observed under counter dish machine under prep sink drain boards, will follow up with plan review concerning location of dish machine. Will follow up within 10 days concerining un-resolved Priority violations. Call 980-314-1643 for a re-inspection.

3-302.11(A) Separate the different types of raw animal foods. -Pf 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -PObserved raw chicken stored on shelf above raw beef in meat market meat cooler. Observed raw pork and raw beef stored above cooked beef in walk in restaurant cooler and raw sausage over sauces in meat market walk in. CDI- Food properly stored by final cook temperature.

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 cooked menudo in deep pans in walk in cooler cooling for 5.5 hrs at 58 degrees, will not reach 45 degres in 30 minutes with cooling methods. CDI- Menudo moved to walk in freezer, observed at 45 degrees by 6th hr of cooling.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed pan of cooked beef thawed yesterday not properly date marked. Observed a number of foods (soups, tamales, cooked beef, etc. in walk in cooler prepped 24 hrs ago or more that were not date marked. CDI- All foods properly date marked.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Cooked chicharrones held with TPHC procedure did not have time marked on them per procedure. CDI- Items disposed of.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Bottle of degreaser not labeled. CDI- 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 Foods diced cooked beef actively cooling in deep pans with no temperature control and menudo improperly cooling in deep covered pans. CDI- Reviewed proper cooling methods, menudo rapidly cooled in freezer, beef moved to shallow pans for proper cooling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of rotten fruit awaiting disposal stored above a side of raw beef in prep sink. CDI- Fruit disposed of.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Bucket labeled sanitizer holding wiping cloths observed at 0 ppm. CDI- Sanitizer made to proper strength. GENERAL COMMENT: * For a regrade call (980) 314-162098

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

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 wash hands and turn off the faucet with bare hands twice. CDI - explained procedure and employee washed hands correctly.

Repeat violation 3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw beef stored above shell eggs in the prep unit. Observed raw meats commingled in the chest freezer. Follow proper storage order in freezers when the original package is opened. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed raw beef stored above lettuce in the walk in cooler, raw shrimp sitting directly on top of cooked crab legs, and raw meats above salsa in the meat walk in cooler.

Repeat violation 4-702.11 Before Use After Cleaning - P- Observed an employee wash a pair of tongs, rinse and then take back to the meat market side to use. CDI - Stopped employee and explained that items need to be sanitized before using. Employee sanitized the tongs. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed food debris on the slicer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed hot dogs, ham, lettuce and cheese above 45F in the prep top. CDI - items were discarded. Observed raw steak and steak fajitas in the meat case above 45F. CDI - items were taken to the walk in to cool.

Repeat violation 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a sanitizer bucket and soap water bucket unlabeled.

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 steak fajitas out on the table in prep then placed in the meat case tightly covered in saran wrap. Steak was 51F. CDI - item was taken into the walk in and uncovered.

General comment 6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed fruit flies in the kitchen and flies in the dining area. Remove pests.

General comment 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed one wet cloth on a prep table.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed containers and plates stacked wet. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - Observed a cutting board stored behind the faucet of the 3 comp. sink. Do not store anything behind the faucet.

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed rusty shelves in the walk in cooler. Resurface/replace shelving. Do not spray paint. Observed a split gasket on the walk in cooler. Replace gasket. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. - Observed dirty cardboard on the shelves on the walk in cooler and the floor in the kitchen. Remove cardboard.

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 the doors of the meat case and walk in cooler shelves. * For a regrade call (980) 314-1620

1 2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No certified food protection manager on site during inspection.

2-301.14 Wash hands after activities that contaminate them.-P Observed employees in meat market with no access to hand towels and were not able to properly wash and dry hands. CDI- Towels provided for employees to properly wash hands.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf Observed workers handling RTE foods that were to be cooked (tortillas and tamales) and also raw meats that were to be cooked, with bare hands. CDI- Employees corrected, put on gloves to minimized bare hand contact with foods.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no hand towels at meat market hand sink nor in men's restroom. CDI- Towels provided.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw meats stored above RTE foods, milk, pico de gallo, etc. in walk in cooler. CDI- Food stored by final cook temperature. Observed raw seafood stored right next to cooked shrimp in meat market display cooler. Recommend putting a divider or separating the cooked shirmp from the raw meats. CDI- Shrimp separated and properly stored. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed raw frozen meats in chest freezer not covered and they were touching sides of freezer. CDI- Meats wrapped in plastic.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed workers not properly washing, rinsing, and sanitizing large dishes and meat market trays in the 3 compartment sink as items were not being immersed properly. Observed cross contamination between soiled and clean dishes sharing the same compartment. (Much of the dishes not properly being washed was from meat market raw meat contact items) Permit conditions to be revised to prevent cross contamination of dishes. RDR

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed cooked menudo in walk in cooler that had been cooling since yesterday morning that was 48 degrees in the center. Pan was covered and too deep and food was too thick to properly cool. CDI- PIC voluntarily disposed of 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 Observed a few different date mark required foods refrigerated more than 24 hrs that were not date marked. CDI- Foods date marked.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of degreaser and bucket of sanitizer not labled. CDI- Chemicals labeled. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Bucket of sanitizer for sanitizing food contact surfaces was too strong, above 200 ppm of chlorine sanitizer. CDI- Sanitizer diluted to proper strength.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed deep and sealed pans in use to cool foods. CDI- Reviewed proper cooling methods with PIC, PIC demonstrated proper cooling technique with flat and properly vented pans.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed instances of boxes of raw meats stored on floor of meat walk in cooler and buckets of raw washed vegetables stored on the floor. CDI- Vegetables stored on the floor. PIC will make more space in meat walk in to store food off the floor. Will follow up within 10 days.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed meat market workers not wearing hair restraints.

4-101.17 Wood, Use Limitation - C Observed raw wood shelving in walk in meat market freezer in use to store foods. Only treated wood is allowed, recommend changing shelving to easily washable, durable, material. 4-501.11 Maintain equipment in good repair. Observed commercial chest freezer door and gaskets in poor condition, PIC said this will be replaced ASAP. Walk in freezer racks were rusty. Need replacing.

4-301.12 B Equipment must fit into 3 compartment sink for proper cleaning or equipment size will be limited or a dish machine will be required. Observed several dishes and items that do not fit in 3 compartment sink. Cease use of equipment too large to properly wash rinse and sanitize. Will follow up to see this resolved. GENERAL COMMENT: Call 704-36-5100 ext 2 for re-inspection

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

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 a large pot of black beans at 65F in the walk in cooler. PIC stated the beans were made last night. CDI - beans were reheated above 165F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed pork in the steam table on the meat market side at 106F. CDI - pork was reheated to 187F. Observed a pot of carnitas on the stove at 110F. PIC stated they were holding there. CDI - item reheated to 192F.

Repeat violation 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 2 sanitizer buckets not labeled. Observed a spray bottle of water not 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 a large pot of black beans in the walk in cooler with the lid on. Employee placed them there last night to cool but left the lid on and left the beans in the big pot. Beans were still 65F this morning. CDI - explained proper cooling procedures and beans were taken to be reheated.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed 2 wet cloths on prep tables. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - Observed 2 sanitizer buckets on the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed pans stacked wet. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - Observed 2 clean cutting boards stored behind the faucet of the vegetable prep sink. Observed a clean sheet tray stored behind the faucet of the meat prep sink. CDI - items were moved to be rewashed and explained proper storage for those items.

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed meat freezer door damaged and the gasket is broken. Replace lid and gasket. Observed split gaskets on the prep unit by the stove and on the market walk in cooler. Replace gaskets.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. - Observed an employee washing in the 3 comp sink without any water. Explained that water needs to be used and it needs to be at least 110F. CDI - water at the proper temp was provided.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed gaskets of the walk in coolers and prep unit in need of cleaning. Observed food debris in the tracks of the meat case on the market side.

General comment 5-501.16 Provide waste bins in required areas including at handwash sinks. - Provide a trash can beside the handsink in the kitchen.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed personal items such as a head lamp, glasses and white out stored on the drying rack with clean cups and stored above clean utensils. Store those items somewhere away from facility items.

2-102.12 A food safe certified PIC must be present at all times of operation. Present PIC is not food safe certified. 2-103.11 (A)-(L)Person-In-Charge-Duties - PF PIC is not enforcing no eating and storing of open drinks in food prep areas, and PIC is not resolving repeat violations of improper cooling as these have been violations on several past inspections. CDI- Reviewed with PIC his duties and how he will enforce them with employees. Will follow up to see these repeat violations are addressed and corrected.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee with food and open drink stored under prep table in meat market. Appears employee was eating in meat prep area. Have employees eat in dining room and properly cover and store drinks if kept in kitchen. CDI- Items removed. This has been notated on several past inspections.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp stored on same bed of ice with pre-cooked shrimp. CDI- Potentially contaminated pre-cooked shrimp disposed of by PIC. Observed raw beef stored above sauces in small prep cooler. CDI- Food stored by final cook temperature.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with some pink build up around ice chute and ice guard. Needs cleaning. CDI- PIC will have ice machine cleaned ASAP.

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 very large pot with a tight lid of cooked menudo in walk in cooler at 55 degrees. Pot was time marked for a cooling time of 24 hrs ago. Food appears to have been improperly cooled and potentially out temperature nearly 24 hrs. CDI- PIC had improperly cooled menudo disposed of. Will return within 10 days to verify cooling procedures are being properly followed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed large container of raw shell eggs left out overnight without any temperature control. CDI- Eggs voluntarily disposed of by PIC.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of sanitizer in meat market and unlabeled spray bottle of bathroom cleaner in restroom. CDI- Chemicals 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 large pot of menudo with a tight lid that was improperly cooled. CDI- Reviewed proper cooling methods with PIC, PIC will enforce that proper cooling methods are used.

4-203.12 Ambient air and water thermometers shall be accurate.-Pf Observed broken thermometer inside small prep cooler. CDI- PIC replaced thermometer.

3-307.11 Protect food from contamination sources. Observed fresh herbs being washed in the 3 comp sink with dirty dishes being washed at the same time in the adjacent sink compartment. Need to use separate clean prep sink or keep 3 compartment sink clean for food prep then wash and sanitize and use for dishes. CDI- Herbs removed from 3 comp sink.

4-501.11 Maintain equipment in good repair. Meat chest freezer in meet market has a badly damaged lid with insulation exposed, needs repair or replacing.

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. Both men's and women's restroom have some damage on walls needing some repair and re-caulking around restroom handsinks and baseboard trim needing refastening to walls. GENERAL COMMENT: Will return within 10 days to check that repeat violations have been corrected. Call 704 336-5100 Ext 2 to request a re-inspection

2-102.12 A food safe certified PIC must be present at all times of operation. Present PIC is not food safe certified. 2-103.11 (A)-(L)Person-In-Charge-Duties - PF PIC is not enforcing proper handwashing and protection of food as observed employee using prep sink to wash hands while sink was in use for food prep and meat market employee store food in handwash sink. PIC is in charge of enforcing proper food handling and food protection. CDI- Reviewed with PIC his duties and how he will enforce them with employees.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee with food and open drink stored on main prep table while food prep occurring. Appears employee was eating in kitchen. Have employees eat in dining room and properly store drinks if kept in kitchen. CDI- Items removed, employee washed hands before resuming food prep. This has been notated on several past inspections.

2-301.15 Only wash hands in handwashing sink.-PF Meat market employee observed washing hands off in prep sink above raw meat in prep. CDI- Employee corrected, properly washed hands in handsink.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed meat market handwash sink with blender pitcher of peppers in prep stored in sink. CDI- Food removed, sink washed and made available for use. 6-301.14 Post a handwash sign at each handsink. No handwash signs posted at meat market handwash sink.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw sausage stored above raw whole pork quarters. CDI- Sausage stored below whole pork by final cook temperature.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few dishes stored as clean with food left on them, not cleaned properly. CDI- Dirty items recleaned.

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 Facility cooks peppers and also they cook vinegar treated jalapeno and onions and leaves them out ovenight to cool. FDA food code defines all heat treated vegetables as TCS unless proven non TCS. You may apply for a variance and submit a product assessment for these items or be sure they are cooled like all other TCS foods. CDI- PIC voluntarily disposed of all cooked and improperly cooled food.

3-502.11 Obtain a Variance for specialized processes.-Pf Observed vinegar added to cooked peppers for preservation. Process requires a variance. CDI- PIC will use proper cooling and cold holding for this item and use the vinegar for flavoring, not preservation.

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 no cooling methods in use for cooling various cooked peppers and onions. CDI- Reviewed with PIC proper cooling methods to use.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed meat market workers cutting meats and placing cut meats in buckets stored on floor. CDI- Food stored off floor. Observed open bucket of lard stored on floor. CDI- Lard stored off the floor.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC working with food and 2 meat employees not wearing hair restraints.

4-501.11 Maintain equipment in good repair. Observed walk in freezer pipe from fan unit leaking and creating a lot of ice build up freezing over meats on shelf. Needs repair ASAP.

5-203.12 Maintain toilets in good repair. Women's restroom commode is missing the tank lid.

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. Both men's and women's restroom have some damage on walls needing some repair and re-caulking around restroom handsinks. GENERAL COMMENT: Call 704 336-5100 Ext 2 to request a re-inspection

2-102.12 A food safe certified PIC must be present at all times of operation. Present PIC is not food safe certified.

6-301.14 All handwash sinks need handwash signs. No handwash sign at meat market handsink.

3-302.11 Store food by final cook temperature. Observed raw chicken stored above raw pork ribs in meat market walk in cooler. CDI- Food properly stored.

3-501.16 (A)(2) and (B) Cold hold TCS foods at 45 or below. Observed about a dozen shell eggs left out at room temperature. PIC could not determine how long eggs had been left out. CDI- Eggs disposed of by PIC.

7-102.11 Label all chemicals. Observed two unlabeled spray bottles of degreaser in kitchen. CDI- Bottles labeled.

3-501.13 Properly thaw foods using refrigeration, cool running water or microwave as part of cooking process. Observed 3 boxes of chicken left out at room temperature to thaw. CDI- Chicken placed in clean prep sinks with cool running water to thaw.

3-305.11 Do not store food on the floor. Observed meat worker cutting meats and storing them in bucket stored on floor. Observed bucket of sauce stored on floor of meat walk in cooler. CDI- Foods stored of the floor.

3-304.12 Store in use utensils properly on clean dry surface, in food with handle up, or in water maintained at 135 degrees. Observed in use tongs and frying screen stored on propane pipes behind propane burner. This is an un-clean surfaces. CDI- Utensils placed in dish for rewashing.

4-903.11 (A), (B) and (D) Properly store clean dishes to prevent contamination. Observed clean pot stored face down on boxes of beer, this is an unclean surface. CDI- Pot moved to dish sink for cleaning.

4-501.11 Maintain equipment in good repair .Observed sheet metal separating on ceiling of restaurant walk in cooler. Needs refastening. Observed torn gasket on meat chest freezer and restaurant small prep cooler. Need repair or replacing. Rusty racks in restaurant walk in cooler need recoating or replacing soon.

6-501.110 Have employees store personal belongings in designated area. Observed meat worker cell phone stored on prep table during meat cutting. CDI- Employee corrected, removed phone and washed hands.

2-102.12 A food safe certified PIC must be present at all times of operation. Present PIC is not food safe certified.

6-301.14 All handwash sinks need handwash signs. No handwash sign at meat market handsink. CDI

3-302.11 Protect food during storage, store foods by final cook temperature. Observed a bag of pre-cooked porkchops stored co-mingled with raw porkchops. CDI- PIC disposed of porkchops. Observed pre-cooked pork chops stored in meat display case next to raw meats, CDI- Pre-cooked pork moved to area with other pre-cooked meats. Observed raw chicken stored above beef in meat display case. CDI- Meats properly stored by final cook temperature. Observed meats being stored un-covered in walk in freezer. CDI- Meats covered.

4-601.11 (A) Food contact surfaces must be clean to sight and touch. Observed band saw not properly cleaned since last use yesterday. Saw had dried meat on the blade and blade guard. CDI- Band saw properly cleaned and sanitized.

3-701.11 Properly dispose of un-safe food. Observed meats being left in the steam tables over night at room temperature. The risk exists for these foods to accidentally be served and for pests to be attracted to food being left out, these foods need to be disposed of at the end of the night. CDI- Adulterated food disposed of.

3-501.14 Cool foods from 135 to 70 in two hrs and 70-45 in 4 more hrs using proper cooling methods. Observed large pot of approx. 2 gallons of beans at 60 degrees that had been cooling since last night. CDI- PIC voluntarily disposed of beans.

3-501.15 Use approved cooling methods to achieve proper cooling. Observed large pot of beans with a lid that was improperly cooled. Need to use shallow and vented pans, ice baths, quick chilling equipment or other effective cooling methods. CDI- Corrected by instruction.

3-305.11 Do not store food on the floor. Observed bucket of open tripe and boxes of chicken stored on floor of walk in freezer. CDI- Food stored off the floor.

2-402.11 Food workers need to wear effective hair restraints. Meat market workers not wearing hair restraints.

4-602.13 Keep non-food contact surfaces clean. Observed gaskets needing better cleaning on reach in cooler. Observed very dirty pans being left out above oven over-night, which can attract pests, need to keep these pans clean.

PIC needs to be food safe certified by 1/1/14 or 2 pts will be deducted.

Employee drinks need to be covered and stored below food or food contact surfaces. Observed open employee drinks in meat cutting area. CDI- Drinks removed.

Have all employees properly wash hands at designated hand sinks as required by NC food code. Observed employee cutting raw chicken with gloves, remove gloves then wash a dirty dish in sink, then wash hands at 3 comp sink with no soap or towels above dirty dishes, then put on clean gloves. CDI- Employee corrected by PIC, employee re-washed hands at handsink with soap and dried hands with towel then put on clean gloves. Dishes in sink will be re-washed. Keep ice machines clean. Observed significant mold build up on ice guard above ice bin. CDI- Ice machine emptied and properly cleaned.

Need handwash sign at meat market hand sink. Corrected by instruction.

Protect food in storage from contamination by covering and storing by final cook temperature. Observed bagged raw beef in same container stored co-mingled with bagged cooked beef. CDI- Foods stored in separate containers. Observed pork skins on display not covered and subject to customer contamination. CDI- Pork skins disposed of. Observed a number of foods stored un-covered in both walk in coolers. CDI- Foods covered. Do not store food in direct contact with racks. Observed partially unwrapped cooked ham directly touching racks in meat market display cooler. CDI- Un-wrapped parts of ham cut off and disposed of, ham properly covered.

Sanitize all food contact surfaces. Observed prep used to wash knives with soap/bleach water mix. No distinct step from washing and sanitizing. Need to wash all utensils and dishes in 3 comp sink in 3 steps, wash, rinse, and sanitize in the 3 compartments. Use prep sinks for food prep only. CDI- Corrected by instruction.

Label all chemicals. Observed un-labeled spray bottle of degreaser. CDI- Bottle labeled.

Keep working thermometers in all cooler units. No thermometer in small prep cooler in kitchen.

Do not store food on the floor. Observed buckets of sauces stored on floor of walk in cooler and boxes of meats stored on floor in walk in freezer. CDI- Foods stored off of floor.

Food handling employees need to wear effective hair restraints. Meat cutter had no hair restraint.- CDI.

Observed bloody wet wiping cloth being used multiple times as employee cut meat and being stored on cutting board. Need to keep wet wiping cloths stored in sanitizer and switch out when soiled.

Properly store soiled linens, aprons, etc. Observed soiled aprons stored hanging on clean dish storage rack next to clean dishes. Dirty aprons removed and properly stored.

Protect single service items, properly store to prevent contamination. Observed meat market styrofoam trays stored in a misc. junk crate. Contaminated trays disposed of, trays properly stored.

Keep non food contact surfaces clean. Observed glass door tracks on display cases needing cleaning of meat build up.