ON THE BORDER #186

2-103.11(H)(I)(N) PIC shall ensure rules in the code for food safety and handling are met. -Pf. Observed PIC unable to ensure that TCS foods are cooled and maintained cold properly due to WIC being in disrepair over several days. PIC stated work orders had been placed in the past but not upheld. 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.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in two handsinks. CDI- EHS educated PIC on handsink usage.

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 chicken breasts, steak, black beans, refried beans, and salsa prepped on 3/4 held in WIC overnight temping above 41F. PIC stated items had not been removed from WIC at any point since prep. CDI- PIC voluntarily discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed shredded lettuce and shredded cheese in flip 1, steak in flip 2, and salsa being held in prep units temping above 41F. Items will be discarded due to not being able to cool with the WIC being in disrepair. *REPEAT* VERIFICATION REQUIRED For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 tomatillo prepped on 2/24 being held for use in WIC. CDI- PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 foods unable to cool properly due to WIC being in disrepair. CDI- see item #20, #22. 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 dishes being wet stacked on rack along wall. *REPEAT*

4-501.11 Maintain equipment in good repair. Observed WIC with an ambient temperature of 46F. PIC had work order put in. See item #22.

4-204.115 Warewashing machines shall be equipped with a thermometer to indicate the temperature of the water in the wash, rinse, and final rinse areas. -Pf. Observed no irreversible thermometer for dish machine. Facility has a dish chemical/high temp dish machine. EHS observed dish machine reach 160F with own thermometer.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed under and behind equipment to prevent the accumulation of food and liquid debris.

*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Salsa at salsa station and Diced tomatoes in expo cold hold flip top station above 41F, see temp chart for details. *CDI - PIC placed more ice below salsa and voluntarily discarded diced tomatoes. NOTE: Points deducted remain the same due to great improvement from previous inspection. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. *Observed - multiple squeeze bottles without labels to easily and properly identify product. *CDI - PIC labeled items.

*REPEAT* 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Wet stacking of multiple metal containers. Containers shall fully air dry before being stacked on clean dish rack.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 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 bag and drinks stored with single-service/single-use items. Observed - employee food item stored next to restaurant products in WIC. *CDI - PIC moved items to designated employee storage area.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.- *Observed - Sanitizer bucket in handsink near dish machine and wiping cloth in handsink by cold hold and hot hold stations. Handsinks shall be used for handwashing only and free of any items prohibiting handsink usage. *CDI - PIC removed the items from inside handsinks.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - cut cabbage, grilled chicken breast, pico de gallo and shredded cheese above 41F in cold holding units. *CDI - PIC voluntarily discarded items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- *Observed - Cut cabbage, grilled chicken and shredded cheese replaced in cold holding from WIC. Items transferred from one container to another should have the date carry over and marked on the new container as well. *CDI - PIC discarded grilled chicken, cut cabbage and shredded cheese and labeled items that were able to be confirmed on their prep date with proper date marking. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Container wet stacking on drying rack as well as clean dishes rack.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. *Observed - Dumpster doors left open as well as one door being damaged PIC stated that they have put in a service request with the dumpster company for it to be repaired.

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 coffee and donut stored on prep table during inspection. CDI- manager removed from this area, EHS discussed proper personal drink/food storage in kitchen. REPEAT.

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 produce on floor in walk in cooler, PIC stated this was just delivered today.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket with less than 50ppm quat sanitizer. EHS discussed frequency of refreshing buckets.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few stacks of metal containers and plastic cups at drink stations that are wet stacked, allow time to dry before stacking these.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed large white cutting board attached to main prep unit that is scored and has staining, no longer smooth and easily cleanable. EHS observed wooden cutting board at prep line with damage, scored and no longer easily cleanable. EHS discussed condition of cutting boards with PIC, replace. REPEAT. Note: points left at half demerit value. Last inspection referenced gasket damage, facility has replaced gaskets in facility.

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 opened employee drink inside a cup without a lid, stored on top of boxes of tortilla chips in prep area. CDI- drink moved, EHS discussed drink placement.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink in corner near to-go area, near salsa holding area. CDI- soap provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several plastic containers with sticker residue on insides and outsides, stacked together and sticker reside is getting onto food contact surfaces (insides of pans). EHS discussed sticker removal process with PIC, suggested ensuring these are dissolvable stickers to make cleaning process easier. CDI- pans with sticker residue removed for cleaning. REPEAT. Note: points left at half demerit value, EHS did not notice any issues with dishes having food debris, just a few stacks with stickers/sticker residue that needs to be cleaned. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a couple of chemical bottles with no label indicating what chemical is. Observed 1x at dish pit and 1x at front greeting station, one at greeting station has label where employees need to mark what chemical it is with check mark next to list. CDI- chemicals labeled during inspection.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed red sanitizer bucket filled with sanitizer stored on top of boxes of tortilla chips to begin inspection. CDI- sanitizer bucket moved.

4-501.11 Maintain equipment in good repair. Observed 1x gasket on reach in unit with significant damage, splitting and peeling from frame. EHS showed PIC gasket of concern. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards throughout facility (red, green, brown cutting boards) with significant grooves/scoring, no longer smooth and easily cleanable. EHS suggested to swap out most scored boards with new cutting boards ASAP.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets on reach in units needing general cleaning. REPEAT. Note: points de-escalated, EHS only noticed a couple of gaskets needing cleaning, EHS observed general cleanliness for non food contact surfaces during inspection.

5-501.15 Provide dumpster, waste containers that are of sound construction. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster outside with damage to tops of lids, unable to fully close with damaged lids. PIC stated he will discuss with trash company.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few plates and insert pans stored as clean soiled with food waste and sticker residue throughout kitchen. CDI: Sent to be re-W/R/S.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed insert pans, chip bowls, and plates wet stacked in various areas throughout kitchen. REPEAT VIOLATION.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food splash/buildup on shelves in walk-in cooler. Observed dust buildup on vent covers in walk-in freezer. Observed food waste inside bottom portion of salsa make table. Observed gaskets throughout kitchen soiled with food splash/buildup. Observed buildup on silver catch piece inside ice machine. REPEAT VIOLATION.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several cups at the stored in the service station area wet stacked.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards heavily scored.

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 housing dry storage in need of cleaning. Observed areas between units in need of cleaning. Observed salsa prep top in need of cleaning. Observed shelf with onions in need of cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout at the dish pit and in the walk in freezer. Observed cracked/ missing tiles in the walk in freezer. Observed floors in need of cleaning in the in the walk in freezer. Observed corner siding near the salsa prep top at the service station pulling away from the wall.

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 Observed no EH policy with "big 6" illnesses listed. CDI: EHS provided EH poster.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf Observed stainless steel scrub pad stored in hand sink in dish area. CDI: PIC removed. REPEAT VIOLATION.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed insert pans, utensils, and salsa pitchers stored as clean soiled with food waste throughout various areas of kitchen. REPEAT VIOLATION. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed inside ice machine soiled with black buildup. Observed tortilla chip machines soiled with grease/salt buildup. REPEAT VIOLATION.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roach in kitchen. Observed standing water in some dishes stored outside in back storage area.

GENERAL COMMENT: 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food along cook line with beard hair. NOTE: Generally, hair longer than eyebrow length needs to be restrained/pulled back.

GENERAL COMMENT: 7-204.12 Chemicals used to wash or peel raw fruits and vegetables shall meet the requirements of the NC Food Code and used according the products label. -P Observed veggie wash solution too strong. EHS recommended service request to lower concentration or at next preventive visit to have company lower concentration. CDI: Education provided and PIC noted facility could use water until repaired/corrected. REPEAT VIOLATION. **Points not assessed due to nature of violation.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several insert pans and plastic cups wet stacked throughout kitchen. REPEAT VIOLATION.

4-502.13 Single-use and single-service articles cannot be reused. Observed single-service trays being rescued at fryer stations.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at nacho make table station and red & green cutting boards on clean dish shelves heavily scored.

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 ceiling vents throughout kitchen soiled with dust buildup. Observed shelving in dry goods area soiled with buildup. Observed metal insert pans used for small tongs soiled with food debris. CDI: PIC replaced with new containers. REPEAT VIOLATION.

5-501.111 Keep storage areas and bins for waste in good repair. Observed debris and leaves in dumpster area and outside storage area. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on 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. Observed corner flashing piece at hand sink/“strong side” salsa station separating from wall. Observed low grout in various parts of kitchen/standing water due to “dips” in flooring. REPEAT VIOLATION.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf Observed knife stored in hand sink across from fryers. CDI: Removed. Observed cup in hand sink at waitress station. CDI: PIC removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few insert pans stored as clean with stickers/sticker residue in dish area. CDI: Sent to be W/R/S. Observed immersion blender stored as clean soiled with food waste. CDI: PIC sent to be W/R/S. Observed two knives stored as clean above three compartment sink soiled with food waste. CDI: Sent to be W/R/S. REPEAT VIOLATION. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed inside ice machine soiled with black buildup. REPEAT VIOLATION.

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. -Pf Observed steak partially cooked/being held with pink inside. PIC stated product cooked to between 130F-145F, cooled, then reheated to 165F upon customer order. PIC provided SOP. EHS will check in with facility within 10 days to verify partial cooking procedures. VERIFICATION REQUIRED. **Non-continuous cooking application and procedures can be found at: http://meck.co/FoodSafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced tomato and queso fresco being held above 41F in make table. Product placed into unit between 10:30am-11am. CDI: PIC moved product to walk-in freezer for rapid cooling (37F, 40F). REPEAT VIOLATION. **Points de-escalated due to significant improvements in cold holding.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no reminder(*) on menu. EHS will check in with facility within 10 days to verify menu revisions made. VERIFICATION REQUIRED.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed a few dented cans stored with “good” product. CDI: Education provided and PIC relocated dented cans.

7-204.12 Chemicals used to wash or peel raw fruits and vegetables shall meet the requirements of the NC Food Code and used according the products label. -P Observed vegetable wash solution low- 0ppm. Dispenser broken/unable to properly dispense. CDI: PIC placed work order during inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several dishes wet stacked throughout facility in dish storage areas. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed torn gasket on reach-in freezer at nacho station. REPEAT VIOLATION.

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 “lip piece” on ice machine soiled with black buildup. Observed food waste buildup on dunnage rack in walk-in cooler. CDI: Food employee cleaned. REPEAT VIOLATION.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed FRP bowed between back door and beer cooler door. REPEAT VIOLATION.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink by waitress station. CDI: PIC provided soap. REPEAT VIOLATION.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several insert pans and bowls stored as clean at combo station and on clean dish shelving soiled with food waste and stickers/sticker residue. CDI: PIC sent items to be re-W/R/S. REPEAT VIOLATION. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed speed gun nozzle soiled with buildup.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed house made guac, shredded lettuce, raw hamburgers, and several other TCS foods being held above 41F in combo cold table. Products with various prep dates. Ambient thermometer inside unit broken. CDI: Education provided, PIC voluntarily discarded product, PIC placed new product on TPHC until unit repaired, PIC placed service request during inspection. REPEAT VIOLATION.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing catering orders in kitchen with no hair restraint.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several dishes wet stacked throughout facility in dish storage areas.

4-501.11 Maintain equipment in good repair. Observed combo cold table unable to maintain temperature. See violation #22 for details. Observed torn gasket on beer reach-in cooler door. Observed two lights burned out in vent hoods.

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 in beer walk-in cooler soiled. Observed “lip piece” on ice machine soiled with black buildup. Observed speed gun nozzle holder/drain soiled with buildup. REPEAT VIOLATION.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout throughout entire kitchen. PIC stated maintenance order has been placed and approved for new grout but no timeline given. REPEAT VIOLATION.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink by waitress station. CDI: PIC provided soap. 5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing. -Pf Observed sanitizer bucket stored in bar hand sink. CDI: PIC moved bucket to approved location.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several insert pans and bowls stored as clean at combo station and on clean dish shelving soiled with food waste and stickers/sticker residue. CDI: PIC sent items to be re-W/R/S. REPEAT VIOLATION.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice being held below 135F in 2-door hot hold cabinet. See temp chart. PIC stated product prepared fresh daily between 9am-10am. EHS provided Risk Control Plan template to PIC. CDI: Food employee reheated product to above 165F. REPEAT VIOLATION. **CONTINUED NON-COMPLIANCE CAN RESULT IN PERMIT ACTION AT NEXT INSPECTION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed house salsa being held above 41F in salsa make table. Product prepared 03/13/22. CDI: PIC voluntarily discarded product.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets throughout facility with slight-moderate food waste buildup. Observed gray rolling cart with food waste buildup on it. REPEAT VIOLATION.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout throughout entire kitchen. PIC stated maintenance order has been placed and approved for new grout but no timeline given.

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 Observed no EH policy with "big 6" illnesses listed. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written policy for vomit & diarrhea cleanup. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several dishes throughout facility stored as clean soiled with food waste or stickers/sticker residue. CDI: PIC sent to be W/R/S.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice and refried beans being held below 135F in 2-door hot hold cabinet. PIC stated product prepared today @11:30am. CDI: Food employee placed product in steamer for rapid reheating. REPEAT VIOLATION. **CONTINUED NON-COMPLIANCE CAN RESULT IN RISK CONTROL PLAN AND POSSIBLE PERMIT ACTION AT NEXT INSPECTION.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed in-use scoops for sour cream and guac being stored on plate on prep table. CDI: PIC placed scoops in product for proper storage.

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 buildup along top piece of ice machine where lid folds down. CDI: PIC W/R/S.

5-205.15 Maintain a plumbing system in good repair. Observed leak at hand sink faucet at end of cook line. REPEAT VIOLATION.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser unable to dispense paper towels at hand sink next to soda machine(kitchen entrance closest to bar)- dead battery/poor sensor. CDI: PIC changed battery.

4-602.11 Clean the equipment and utensils used with non-TCS foods as required to avoid contamination. Observed inside of ice bin and lid soiled with lemon seeds and black buildup(to go side of kitchen). CDI: PIC W/R/S.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed black beans being held below 135F in hot hold cabinet. Upon arrival for inspection, EHS observed employee remove items from prep table and place items into unit. CDI: Education provided and PIC placed beans in steamer for rapid reheating.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several chip bowls wet stacked on top of chip warmer(to go side of kitchen). PIC stated additional shelving is scheduled to be put in within next couple of weeks for air drying.

4-501.11 Maintain equipment in good repair. Observed gasket on cooler door in bar area in poor repair- torn/off track. Observed a couple of scored cutting boards in dish area and prep area. Observed caulking inside microwaves where wall meets the bottom peeling/missing. Observed grease drippage forming on vent hood above flat top grill. REPEAT VIOLATION. Note: EHS discussed removal of QAC sanitizer dispenser on wall above 3-vat since no longer used. Sink serves as back up sink for dish washing in emergency and facility has capability to make solution by hand. Sink is currently used only for food prep.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some gaskets throughout kitchen and bar in need of cleaning. Observed shelving/rails in 2-door chip warmer by back door with moderate food waste buildup. Dish machine ports clogged with food waste. REPEAT VIOLATION.

5-205.15 Maintain a plumbing system in good repair. Observed leak at hand sink faucet at end of cook line.

3-401.11 Raw Animal Foods-Cooking - P,PF. Observed steak being taking off the grill and plated at 128F. CDI - recooked on the grill.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa at 46. Ice had not been added per their SOP. CDI - discarded.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed cooked portobellas, milk, and cooked onions and peppers were not date marked. CDI - discard or dated.

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 containers not labeled - spices, ketchup, etc.

4-501.11 Maintain equipment in good repair. Observed microwave sealant between walls and floor is coming apart.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in need of cleaning throughout. Observed unused soda gun at the bar needs cleaning.

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

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed low areas of grout in the kitchen and a few missing floor tiles. Observed the beer walk in with damaged and hanging metal.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site. PIC has been with the company for 10years, had a servesafe that expired during Covid and is in the process of getting it renewed, they have taken the test but still need to take the proctored exam. No points taken today.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 5 soiled metal pan lids, stored as clean in the dish drying area. CDI-PIC took to be washed/rinsed/sanitized.

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 containers of beans at 160F cooling on a speed rack in the WIC, 2 containers of cold beans (42F) were stored above them. This could create a warming effect for the cold items. EHS suggested moving cold beans to a different cooling rack to prevent this. CDI-PIC moved beans to the other cooling rack. PIC did not sign due to Covid protocols

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking in the dish drying area.

4-501.11 Maintain equipment in good repair. Observed slushie machine leaking. Ice in the WIF floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed chip HH with heavy build-up of grease on the metal racks. Observed other chip cotnainers with grease build up in the creases. Soda machine nozzle at the bar had black build up on the inside. Observed soda machine backsplash with black build-up. 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 areas of low grout throughout the kitchen 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. Observed dish machine wall in need of cleaning and resealing. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce sitting in the prep unit at 50F, lettuce was just been prepped (unbagged) and put in the prep unit. Not a proper cooling method. CDI-PIC voluntarily discarded.

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 bowls used for scooping out product. stored in the salsa and one stored in the japalenos. Needs handles to prevent contamination. CDI-PIC took to be washed/rinsed/sanitized.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Obserevd wet stacking in the dish drying area and on both server stations with cups. PIC did not sign due to Covid protocols.

4-501.11 Maintain equipment in good repair. Observed ice in the freezer. Observed handle at bar reach in cooler with handle broken.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep unit handles sticky with residue. Observed backsplash on soda machine at server station has black build-up. Observed build-up on prep unit edges, chip containers, oven hood, WIC (walk in cooler) shelves and handsink needs cleaning. Needs to remain clean. 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 areas of low throughout kitchen floor. Air vent cover loose. 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. Air vent cover needs to be cleaned. Drains had food debris at 3-comp sink.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda nozzle at bar station with black build-up on the inside, PIC explained they do not use this one. Observed ice machine lid with build-up. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 3 soiled dishes stored clean in the dish drying area. CDI-PIC took the be washed/rinsed/sanitized. REPEAT. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at the bar sink reading at 50ppm. CDI-Food employee re-made sanitizer to reach 200PPM.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed bagged chilli mixture in a pan in a hotbox at 188F, along with other bags. PIC said they had put those in there in the past 30minutes. CDI-Food employee re-heated to 169F and put in containers by themselves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa in large container on ice by the bar station. Salsa was 44F. Explained to PIC that they should either use smaller container of put item on time. CDI-PIC put salsa on time and received paperwork.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed 3 cutting boards sitting on a rack underneath the 3-comp sink and next to a trash can. Splash hazard. PIC stated they do not use items. Suggested either moving them or discarding them.

4-501.11 Maintain equipment in good repair. Observed freezer with a build-up of ice on the pipe and on the floor. Observed water building up in a prep unit. 3-comp sink nozzle loose. Handsink needs to be re-sealed around top and edges.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up on prep unit edges, chip containers, oven hood, WIC (walk in cooler) shelves and handsink needs cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed areas of low grout in the kitchen area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed food debris on containers that were stored as clean. CDI - items were taken back to the dish pit to be rewashed. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed pink and black build up inside the ice machine, on the sliding door and under the door that lifts up; clean ice machine.

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 2 containers of vegetable soup at 80F in the walk in cooler at 2:20 PM. The employee that prepped the soup placed it in the cooler at 10:40 AM to start cooling, but the temperature was not recorded. Its unclear what temperature the soup was at at the start of cooling and how long the food was in the walk in before it reached 135F. Observed a container of salsa verde at 104F in the walk in cooler at 2:20 PM. The employee that prepped it placed it in the cooler at 10:05 AM to start cooling, but the temperature was not recorded. Its unclear what temperature the salsa was at at the start of cooling and how long the food was in the walk in before it reached 135F. CDI - PIC discarded the soup and salsa. Observed 3 pans of refried beans in the walk in cooler at 75F, 73F and 76F cooling for 4 hours; CDI - items were discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed tomatoes, lettuce and pico holding above 41F on the prep line beside the hot well. CDI - items were placed in the freezer to rapidly cool. Observed cabbage, salsa, cooked peppers, cooked onions, cheese and ground beef holding above 41F in the walk in cooler. The ambient air in the walk in cooler was between 42F and 43F. CDI - items in the walk in cooler were allowed to be dated for no more than 4 days from the prep date. PIC contacted the maintenance company to adjust the temperature of the cooler; will follow up to check the temperature of the cooler.

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

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 walk in cooler shelves. Points were taken down to half points because improvement has been noted since the last inspection.

General comment 6-501.11 Floors, walls, and ceilings shall be maintained in good repair. - Observed areas with low grout throughout the kitchen. Patch areas of low grout.

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 wait staff grab lemons for glasses of water with his bare hand. CDI (corrected during inspection) Drinks were remade and tongs were used dispense the lemons.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed 3 hand sinks without paper towels, two in the kitchen and the bar hand sink. CDI by restocking sinks with paper towels. The bar towel dispenser is not working so a roll of towels were near the hand sink.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no disclosure on the menu that steak, steak for fajitas/salads and carne asada can be cooked less than 155F for 15 seconds. CDI by discontinuing offering any steak undercooked until the new menus are printed. An asterisk needs to be placed next to the menu items and before the reminder at the bottom of the menu with this statement: * Items may be cooked to order. Consuming raw or undercooked meats, poultry....

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed small Haier dorm sized refrigerator listed for household use only. CDI by relocating salsa inside to another unit and removing this refrigerator from the facility.

4-602.13 Nonfood Contact Surfaces - C Observed grease and build up on cooler handles, sinks handles, wire racks, side of equipment, inside cabinets and refrigerated units with pull out drawers, on drain pipes, wheels of equipment and floor drains. More detailed cleaning needed.

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 build up on floors under equipment, in floor corners and on walls throughout. More detailed cleaning needed.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting black and pink debris on inside surfaces.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salsa in server prep reach-in cooler above 45F. See temperature chart temperature observations. CDI salsa voluntarily discarded. PIC stated all holes will be covered in top of unit, salsa containers will be covered and flip top lids will remain closed.

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

4-501.11 Maintain equipment in good repair. Observed split gasket on several reach-in cooler with split gaskets. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed reach-in cooler with to-go salsa labeled for domestic use only.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces collecting debris.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floor drains heavily soiled.

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 corn dogs, soup and cooked vegetables with a use by date of 12/26, 12/21, 12/26 respectively. CDI-product voluntarily discarded.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards heavily scored and discolored. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed utility carts used for storing chips in need of cleaning.

. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue on clean dishes. CDI- dishses sent to be rewashed. VERIFICATION REQUIRED

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed steak cooked medium rare cooled and held cold in the flip top cooler. Discussed procedure with PIC. Advised PIC that facility does not have approved plan in place for non-continuous cooking. CDI-product needs to be cooked to required temperature prior to being held or a con-continuous cooking form must be completed. Resent non continuous cooking form. This is a repeat violation.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed heavy fruit fly presence around bar area. Increase extermination efforts with PCO. VERIFICATION REQUIRED

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked on drying racks. Facility may need to add another drying rack. This is a repeat violation. VERIFICATION REQUIRED.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards heavily scored and discolored.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed hot water in female restroom at 75F. CDI- water was adjusted to measure above 100F at time of inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a soiled dicer stored as clean. CDI-dicer sent to the dishmachine for washing.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed steak cooked medium rare cooled and held cold in the flip top cooler. Discussed procedure with PIC. Advised PIC that facility does not have approved plan in place for non-continuous cooking. CDI-product will be cooked to required temperature prior to being held. PIC interested in non-continuous cooking procedure and would like to discuss this practice in the future. EHS to email con-continuous cooking form to PIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a stack of cups wet stacked. CDI-cups sent to be rewashed and air dried. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dustly fan grates in beer cooler

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed papertowel dispenser not operating properly. CDI papertowels provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pablanos, peppers/onion, red peppers/onions and pico in cold holding above 45F. See temperature chart for temperature observations. CDI PIC stated items were placed on flip top less than an hour ago; items taken to walk-in to rapidly cool.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing bracelets and fingernail polish without gloves while expo.

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

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 sticker residue on several containers. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed several broken, melted containers. CDI containers voluntarily discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces collecting debris.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed cut fruit in bar area uncovered/unprotected. CDI fruit covered with plastic wrap.

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 cooling beans improperly labeled; labeled implied beans were past 2 hour cooling window. CDI beans were properly labeled. Placed in walk-in freezer on speed rack to rapidly cool.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed stuffed avocados, bagged cooked onions and bagged peppers and onions in flip top cooler above 45F. PIC stated items were recently prepared, items taken to walk-in cooler to rapidly cool.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked stuff avocadoes, cooked onions and cooked peppers/onions cooling in flip top cooler. CDI items taken to walk-in cooler to rapidly cool.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use scoops stored in standing water on prep line.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers wet stacked throughout facility. REPEAT VIOLATION.

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 several broken containers. Observed sticker residue on several stacked pans. 4-501.11 Maintain equipment in good repair. Observed split gasket on reach-in cooler under grill. Observed rusted shelves in reach-in cooler in bar.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout deeply grooved between walk-in cooler and chip holding cabinet allowing for standing water between tiles.

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 four servers handling soiled dishes then immediently pulling plates from hot holding area. CDI manager instructed servers to wash hands.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed fruit and cilantro used in beverages at bar uncovered/unprotected. CDI employee covered items with plastic wrap.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed peppers, cooked onions in prep cooler, cooked onions out of temperature control and cheese and drawer cooler above 45F. CDI peppers and onions in prep cooler were voluntarily discarded. Onions out of temperature control were given a designated employee to finish prep. Cheese in drawer cooler was voluntarily discarded.

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

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 sticker residue on stacked containers throughout facility. Sticker residue in direct contact with food contact surfaces.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces collecting food residue; cooler bottoms, speed racks, drawer cooler bottoms, chip holding unit, etc.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Menus states facility offers salmon undercooked. Facility unable to provide certificate of compliance. VERIFICATION REQUIRED.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting pink and black residue around shute.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed facility partially cooking whole muscle intact beef. PIC stated facility will begin cooking beef to 145F. VERIFICATION REQUIRED.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed soup hot holding <135F. CDI Employee reheated soup above 165F.

7-201.11 Store toxic materials to avoid contamination. -P Observed bucket of sanitizer stored directly on cans of tomatos.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked in several areas of facility.

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 sticker residue on several containers throughout facility. 4-501.11 Maintain equipment in good repair. Observed split gasket on 2 door reach in cooler. Observed rusted shelves in 2 coolers and soda machine.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces in several areas of facility collecting food and grease residue; chip warmer, shelves, handles of equipment, etc.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed standing water in several areas of kitchen. PIC stated floor was cleaned last night.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed the dishmachine sanitizing at 0ppm today-repaired during inspection to maintain 50-100ppm. Observed 50ppm quat. in the sanitizer buckets today- refilled and rags pre-rinsed to maintain 200-400ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple dishes stored as clean today that still had food debris in them- working on prewashing and spot-checking more.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed black bean puree holding at <135F today- discarded to correct. Recommend not to double pan product on the steam table.

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 freshly prepped lettuce wrapped up in bags and stacked upon one another in the make line cooler today. Recommend not stacking this product so deep in the container and it must cool in the walk in before placing in the make line which is opened frequently. Lettuce moved to walk in cooler today to correct.

4-501.11 Maintain equipment in good repair. Observed a torn gasket on the 2 door cooler at the grill today. Observed a broken handle to the tortilla warmer today.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on the chip warmer/holder today on the inside and outside around edges. Clean walk in cooler racks and ice cream cooler.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Regrout kitchen tile where it is missing so that the floor is easy to clean.

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 bar tender use bare hands to put whole lime in slicer, then moved it to the storage container before picking up a slice with bare hands to put on drink. Whole lime discarded today to correct. Must use tongs or gloves to handle ready-to-eat foods.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed steak that appeared to be undercooked in refrigeration but the SOP states that this whole muscle intact beef reaches a internal FCT of 145F or 15 seconds before properly cooling product. PIC must ensure this FCT is met or this is a par-cooking process that must gain EHS approval. Corrected through instuction- PIC will review cooking requirements with chefs.

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 sliced ham that was >7days old- discarded today to correct. 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 pulled pork not date labeled today- back dated during inspection as it was opened that morning.

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, corn and other TCS foods that had just been prepped, cooling on the open top make table- cool these products below before bringing up for service as the top of the product does not cool properly on the open top.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed chefs today with jewelry on their wrists.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Air dry glasses and pans before stacking them. Observed them stacked wet today.

Employees shall not eat where exposed food, clean equipment, utensils, clean linen, or single use articles can be contaminated. Observed open cookies with crumbs around the counter over the uncovered ice cream. Cookies discarded today.

2-301.12. Follow the cleaning procedure to adequately wash your hands.-PObserved some employees fail to use a papertowel to turn off water. Rewashed during inspection and gone over with other employees.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-PObserved no tongs or scoops at chip dispenser and lemon dispensers today. Employees must use a scoop rather than the bowl to avoid bare hand contact.Tongs placed at all stations today to correct.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -PfObserved build up the tea nozzle and inside of the ice machine today. Be sure these are washed and sanitized frequenly enough to preclude growth.Being washed, rinsed, and sanitized during inspection to correct.Observed multiple plates stored as clean today with debris still on the food contact portion. Be sure to spot check these better before placing as clean.

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 frijoles cooling >2 hours and still had not fallen to 70F or less. Discarded during inspection to correct.

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 frijoles cooling on a speed rack today in the Walk in. These pans were tightly stacked which reduced the airflow. Recommend to fill these pans more shallowly and to stir product if needed.Product discarded today.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.Observed many cups stacked wet today.4-903.11 Store utensils inverted when they are in storage. Observed dessert spoons with the mouth piece up today.

Observed left over chili con carne in the hot box today holding at <135F. All other foods in this unit were well above 135F today. Be sure to reheat TCS foods to 165F or more before storing the product in the hot box that is designed to hold foods not heat them.Reheated properly during inspection to correct.3-403.11

Observed no asterick next to multiple dishes that offer eggs cooked to order today. Provide pastuerized eggs or asterick these menu items to warn the customer of the potenital health effects.Steak dishes must be astericked or offer proof that these are whole muscle intact beef. VR in 10 days.3-603.11

Observed 2 containers of freshly diced tomatoes cooling in open top coolers today in a deep poriton. Moved to WIF to correct. Use approved equipment and methods to cool TCS foods rapidly such as: use WIC and WIC, shallow portions, metal pans, stirring regularly, put on ice, add ice, ice paddle, uncover product etc.3-501.15

Observed the chef with a wrist watch on today. Employees are limited to a single wedding band on their hands wrists, no other rings, bracelets or watches allowed.2-303.11

Observed dishes stacked wet today. Airdry dishes before stacking to prevent microbial growth.4-901.11 Keep clean dishes stored on a clean surface- observed cutting boards stored on a soiled rack today.4-903.11

Provide a drainplug on the cardboard dumpster.5-501.114

Observed employees today who did not know the big five illnesses and could not reference a list of them. Handouts given today to PIC. Employees must know the big five illnesses or know where to find a list of them and know to report if they have been diagnosed or exposed to one of them. VR in 10 days to view signed employee health policies.2-103.11

Food contact surfaces must be clean. Observed build up today on the drink nozzles. Be sure these are washed, rinsed,and sanitized at least daily. Nozzles broken down today and sent to be corrected.4-601.11

Observed multiple foods stored at >45F today. Maintain all TCS foods at 45-41F or less. Cheese and deli ham in drawers were discarded today. Other items moved to WIC to quickly chill being that they had not been stored there through lunch rush.Shredded cheese and diced tomatoes were stacked to high in the pan to maintain temp. and the top of the product was moved to WIC to quickly chill.3-501.16

Observed no asterik next to the Juevos Rancheros today or the steak that is offered undercooked. The steak will need to be astericked or prove that this is a whole muscle intact piece of beef. Corrected through instruction(PIC will check with distributor on steaks and possible use stickers to correct menus)3-603.11

Observed an avocado today that was cut and ready to be served that still had the sticker on the exterior(sticker had been sliced through)- discarded today. Remove stickers from fruit and veggies before washing them so that they can be thoroughly washed.3-302.15

'2-103.11 (M) Person in Charge-DutiesObserved employees today who did not know the big five foodborne illnesses and could not find a list to easily reference. Recommend to post handout that was provided again today so that employees can reference this when needed. Also recommend reminding employees of the health policy during meetings.

2-301.14 When to WashObserved employee handle soiled dishes today and then go to donn gloves without washing hands. Hands must be washed after changing tasks and also before donning gloves. Employee stopped today and asked to wash hands.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingHold TCS foods cold at 45-41F or less. Observed foods on the back of the large make table holding at >45F today and were discarded to correct- manager testing unit currently to see if a repairman is needed. Food shall not be stored on the back of this unit it holds foods at the correct temperature.

8-201.13 When a HACCP Plan is RequiredBe sure all managers and kitchen staff know that soups or other TCS products that are chilled down in bags are to be opened before chilling them. Managers unsure of this procedure today.

3-501.15 Cooling MethodsUse approved cooling methods such as: shallow portions, metal pans, uncovering product, stirring product, put on ice, add ice, use ice paddle, utilize WIC and WIF etc. Observed salsa cooling on ice today that was not in contact with the pan- moved to WIC to quickly cool today. Observed refried beans cooling in the WIC today- some were in shallow portions and some were not- broken down today to correct.Observed salsa cooling in the WIC tightly covered today- uncovered during inspection.

3-304.12 In-Use Utensils, Between-Use StorageIf a scoop is stored in a product, then it must be stored where the handle is extended out of the product to protect it from hand contamination. Observed multiple single-use scoops today that had no handles, stored inside of food products today. All were discarded today.

4-901.11 Equipment and Utensils, Air-Drying RequiredAirdry dishes before stacking them. Observed cups and plastic containers stacked wet today.

4-602.13 Nonfood Contact SurfacesClean the dish well on the line near the icecream area. Clean inside of fryers and the beer cooler floor.

2-103.11 (M) Person in Charge-DutiesAll employees must know the big five illnesses that have to be reported to the PIC if the employee is diagnosed or exposed to one of the five. Handout provided today.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingObserved new flautas stored on the same tray as two day old flautas in the nacho unit. Do not mix batches or date marking will not be accurate.

8-201.13 When a HACCP Plan is Requiredsour cream base and salsa are being hot held in tightly sealed bags and then chilled down in those bags if any is leftover. This process is considered ROP(reduced oxygen packaging) and requires a HACCP plan. If opening the bag before chilling down then this would not be considered ROP.

8-103.11 Documentation of Proposed Variance and JustificationA variance will be required for ROP of sour cream base and salsa if C. bot. and listeria are not controlled as specified under section 3-502.12 of the 2009 Food Code.

3-305.11 Food Storage-Preventing Contamination from the PremisesStore scoops in food so that the handle is stored out of the product. Observed bowls being used to scoop tortilla chips today and there was no way to know where the person before had touched the bowl. Observed bare hand contact during scooping as well which a real scoop would eliminate. Corrected during inspection.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringClean airdrying rack next to the handsink- observed build-up today.